Stimmen - 2, Durchschnittliche Bewertung: 5 ( )

Hersteller: Cleveland Range Dateigröße: 267.39 kb Dateiname: f501670f-8954-4125-b44a-cc5cd0e27855.pdf Unterrichtssprache:

oz (71g) YIELD: 5 . QT (5.3L) Metric Ingredients Amount or Measure Setting Skillet 3.18kg 907g 12 340g 28g 7g 28g 3.2g Potatoes Onions, grated Eggs Flour Salt Baking powder Garlic powder Pepper Oil for frying 7 lb 2 lb 12 12 oz 1 oz . oz 1 oz 1 . t Grate potatoes on a medium grill Squeeze out extra potato juice Add remaining ingredients, except oil Mix well, cover and refrigerate to chill Turn power on Add oil to .” (.64cm) depth in skillet. Turn heat to 375F (191C). Preheat skillet. When oil is hot, portion 3 oz (85g) of pancake batter into the skillet for each potato pancake. Turn over when one side is brown. Total cooking time is 10-13 minutes, depending on the degree of crispness desired. POWER ON 375F (191C) CLEVELAND TILTING SKILLET CHICKEN OF PARTS PORTION/SIZE: (50) 1 CHICKEN BREAST, W/3oz (85g) SAUCE YIELD: 5 . QT (4.99L) Metric Ingredients Amount or Measure Setting Skillet 50 120ml 2.8l 600ml .95l 907g Chicken Breast Halves 3-3 . oz (85-99g) Skin on Oil Cream of mushroom soup, condensed Sherry wine Sour cream Button mushrooms with juice, canned Paprika 50 1/2C 3 qt 2 1/2C 1 qt Turn power on. Turn heat up to 350F (177C). Preheat skillet. Add oil; spread it over the surface. Add breast, skin side down. Brown skin and turn chicken breast over. Cover and saute for 15 minutes. Turn heat down to 325F (163C). Combine remaining ingredients. Pour over chicken breasts Cover and heat until the sauce is hot Turn heat off Serve over rice or noodles Garnish with paprika POWER ON 350F (177C) 325F (163C) HEAT OFF CLEVELAND TILTING SKILLET HOT GERMAN POTATO SALAD PORTION/SIZE: (50) 5 oz YIELD: 2 GALLONS Metric Ingredients Amount or Measure Setting Skillet 7.26kg 454g 180ml 85g 360ml 227g 17g 2.1g .95l Potatoes Bacon Strip Bacon fat Flour Cider vineg. Brown sugar Salt/pepper Water 16 lb 1 lb . C 3 oz 1 . C 8 oz 1 T 1 t 1 qt Clean potatoes to remove all eyes and dirt Place potatoes into skillet. Add water to cover. Turn power on, turn heat to 350F (177C) to bring water to a boil. Turn to 200F (93C) to simmer Potatoes: 4 oz (113g) 25 minutes 5- 8 oz (142-227g) 35-40 minutes Remove from skillet Place peeled and sliced cooked potatoes into two 12 x 20 x 2 .” solid pans Dice bacon, turn heat to 350F (177C), saute in skillet until crisp. Cooking time 3-4 minutes. Drain; add diced bacon to potatoes. Remove bacon fat from skillet. Reserve 3/4C (180ml) bacon fat. Return bacon fat to skillet. Turn heat to 175F (79C). Blend in flour to make a roux. Combine remaining ingredients except the green onions. Blend with roux, stirring constantly to prevent lumps. Cook until thick, 1-2 minutes. Remove sauce from skillet, turn POWER ON 350F (177C) 200F (93C) POWER OFF 350F (177C) 175F (79C) power off Sprinkle green onions over both pans of potatoes. Pour half of the sauce over each pan of potatoes. To Reheat: Cleveland Convection Steamer, 4 minutes SteamCraft Ultra - 8 minutes OR Make sauce in skillet. Turn heat to 250F (121C). Add potato slices and green onions. Gently combine with sauce to heat and coat potatoes. Return heated product to two 12x20x2 .” solid pans, ready to serve 170g Green onions, chopped 6 oz POWER OFF 250F (121C) NOTES ...

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