Capital Precision Series Use And Installation Manual page 17

U S I N G Y O U R O V E N
distribute and safety control the intense heat that the
broil burner produces. The cycling feature prevents
the burner from producing range-damaging heat.
RACK POSITION
The rack position depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1" or more) would typically be broiled
or convection broiled on rack position 3. Steaks,
chops and hamburger would typically be broiled
on rack position 4. If top browning casseroles or
bread, the thickness of the food would indicate the
position. Casseroles and bread would typically be
browned on rack position 2 (see instructions below
for more information).
CONVECTION BROIL
Convection broil is cooking by intense infrared radiant
heat supplied by the broil burner while fan at the
back of the oven circulates hot air in a continuous
pattern around the food. Convection broil cooks the
food with better results for thicker cuts of meat. The
meat sears on the outside and retains more juices
and natural flavor inside with less shrinkage.
FOODS SUITABLE FOR CONVECTION BROILING:
Thicker Cuts of Meat (1" or more)
Rack position #3 (same position for broiling)
Thicker, Irregular-sized Pieces of Poultry (1" or more)
Rack position #2 or #3 (same position for broiling)
Thicker, Pieces of Fish (1" or more)
Rack position #3 (same position for broiling)
Top Browning: Casseroles and Breads
Rack position #2 or #3 (same position for broiling)
REGULAR BROIL
Broil is cooking by intense infrared radiant heat supplied
by the broil burner located at the top of the oven.

FOODS SUITABLE FOR BROILING:
Appetizers
Rack position #3 or #4
Meats, Poultry, Fish (under 1")
Rack position #4
Top Browning: Casseroles and breads
Rack position #2 or #3
NOTE: The broiler pan for both broiling and convection
broiling should be placed all the way to the back of the
oven and centered on the rack for best results.
USING A MEAT THERMOMETER TO BROIL AND
CONVECTION BROIL
To accurately determine the doneness of a thick steak
or chop (1-1/2) inches thick or more), use a meat
thermometer. Insert the point of the thermometer
into the side of the meat to the center. Cook the first
to 90°F for rare meat. Cook the first side 100°F for
medium to well done. Cook the second side to the
desired degree for the doneness you want, 140°F
to 145°F for rare, and 150°F to 155°F for medium
and 160°F to 165°F for well done. If you are cooking
pork, cook to 160°F.
A large two-piece broil pan comes with your new
range. When you are broiling, always use both
pieces. Do not cover the grid with aluminum foil.
This slotted grid allows the grease drippings to flow
into the bottom of the pan keeping it away from the
intense heat of the infra-red broiler burner. This helps to
minimize the smoking and spattering of the grease.
TO GET THE BEST RESULTS
OPEN DOOR BROILING
NOTE: Open Door Broiling is also possible with the
Precision Series oven. However, the oven door hinge
DOES NOT contain a dedicated Broil-Stop position.
To achieve the best results for Open-Door Broiling,
open oven door approximately 6-8 Inches.
WARNING! NEVER leave pets and/or small children
unattended while oven is in the Open Door Broiling
position. Front panel and knobs may get hot to the
touch as the heat is directly escaping to the front
section of the oven. Wear oven mitts and always
use Caution!
NOTE: It is not recommended to use the convection
fan and Open Door Broiling.
• Defrost the food before starting to cook.
• Put food on broiler pan, center and push broiler
pan to the very back of the oven rack.
• Set a minute timer for the minimum time to check
the food.
• Steaks should be at least one inch thick, if rare
doneness is desired. It is difficult to get rare with meat
that is thinner, or to get a nice brown piece of meat.
• After half the total cooking time, turn the food over
only once. It is not necessary to turn over thin
foods (fillet of fish, Ham slices, etc.). Liver slices
must be turned over.
• Use a two-piece broil pan. Two-piece broil pans
are designed to minimize smoke and spatter. DO
NOT cover the slotted grid with aluminum foil.
This will catch the grease and could cause a fire.
• When top browning use metal or glass-ceramic
bake ware. DO NOT use heat-proof Glass or
pottery as this type of glassware cannot withstand
the intense heat of the broiler burner.
NOTE: You cannot use the broiler burner and the
bake burner at the same time. When one is on, the
other cannot be turned on!