Oven Use - Capital Precision Series Use And Installation Manual

HANDLING EXCESSIVE FLARE-UPS
• The intense heat needed for grilling may also
cause flare-ups, due to grease and basting
sauces dripping on the ceramic burner plates.
• If flare-ups occur, use a long handled spatula to
move the food to another area of the grill.
• Should flare-ups become excessive, remove the
food from the grill and turn off the burner.
• Excessive flames occur when cooking meat with
high fat concentration, i.e. 30% ground beef,
untrimmed steaks, lamb chops, etc.
• Be cautious when turning meat over, and never
PLOP the meat on the grates.
COOKING ON THE THERMO-GRIDDLE™
Description:
• The built in griddle is made of restaurant quality
3/8" thick stainless steel. This produces a surface
with even heat that is easy to clean.
• The griddle has a stainless steel straight tube burner
that is lit by a spark igniter. The griddle should
light with 4 clicks of the igniter. This eliminates the
need for a continuous burning pilot lighter.
• A chopping block is available as an accessory and
purchased separately. It is sized to fit on top of
the griddle surface when griddle is not in use.
• The burner is rated at 18,000 BTU/HR.
CONTROL KNOB
• The griddle is electronically controlled with
temperatures marked on the knob from 150
degrees F to 500 degrees F.
• There are no fixed settings on the knob.
• Press and turn the knob counter-clockwise to the
temperature setting.
PREPARING THE GRIDDLE
• The griddle must be level or tilted slightly forward
for optimum performance. The griddle should
have been leveled during installation.
• PRIOR TO USE, It is NECESSARY to wash the
griddle plate with warm soapy water then rinsed
with clear water. The griddle may be used without
butter, margarine, or oil. However, a very small
amount may be used to flavor foods.
GRIDDLE GREASE TRAY
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
• Use a metal spatula to scrape the grease and
food particles into the tray.
• Clean the tray after each use. When removing the
tray, use care when tipping it so that the contents
do not spill.
COOKING ON THE GRIDDLE
• Check that the grease tray is tucked under the
griddle plate overhang.
• Turn the knob to the cooking temperature to
preheat the griddle.
• Preheat 5-10 Minutes.
• Add butter, margarine, shortening or oil for more
flavor: Add food and cook!

OVEN USE

GENERAL
Your large new oven can be used in 6 cooking modes;
convection bake, regular bake, convection broil,
regular broil, convection-broil rotisserie, regular-broil
U S I N G T H E R A N G E T O P
rotisserie. To help you decide which way to cook your
food read this information first. Remember this is a
new oven and the thermostat has been checked for
accuracy. Your old oven had a thermostat that over
the years got a little cold. Check your recipes for the
correct time and temperature and don't use the old
time or temperature you were using to compensate
for your old oven being off temperature.
BURNERS
Your new Precision Series™ range is equipped
with bake and broil burners typical of those
used in restaurants. The oven broiler burner is
18,000 Btu/hr and the oven baking burner is
30,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with
an electric glow igniter and safety system which
lights the gas. There will be a delay after the control
knob has been turned on to when you actually hear
gas arrive at the burner. The burner will ignite after
the gas reaches the burner, sometimes this can take
as long as 45 seconds.
USING CONVECTION BAKE AND REGULAR BAKE
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking
or warming: using one, two, three or four racks. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe. The Regular
BAKE light will stay ON. To use Convection Bake, simply
press the CONVECTION Button located on the front
panel to start the Convection Fan.
CONDENSATION
During any cooking process there is a certain
amount of moisture that evaporates from the food.
The amount of moisture that condenses on the
oven depends on the moisture content of the food.