Capital GSCR604GW Use And Installation Manual page 17

U S I N G Y O U R O V E N
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!
USING THE OVEN ROTISSERIE
Your Gas Self Clean oven contains a rotisserie
system, complete with a vertical positioning rod,
a U-bracket, a horizontal spit rod, and heavy-
duty, cast stainless steel prongs. Also, the oven
comes with a porcelain-coated, two piece broiler
pan, provided for your convenience.
Using the rotisserie is quite simple.
• Place the vertical positioning rod into the hole
located on the bottom, left side of the oven can.
• Place your rotisserie spit-rod with your meat
prepared between the two prongs on the
U-bracket, and swing into place on the right side
wall of the oven can.
• Place the broil pan directly beneath the meat.
• Close oven door
• Set the oven to Broil mode
• Press the rotisserie button on the left side of the
front panel which will activate the rotisserie motor.
NOTE: For Convection Rotisserie, simply follow the
same steps and first press the rotisserie button,
followed by the convection button.
NOTE: Rotisserie system is only available in the
Precision Series gas Self-Clean Ranges and NOT
the Precision Series standard non-self clean gas
convection ranges.
NOTE: Rotisserie system can ONLY be used in the
Broil Mode, and not Bake mode.
INTERNAL COOKING TEMPERATURES
FOOD OVEN TEMPERATURE
Egg and Egg Dishes
Eggs Cook until yolk and
white are firm
Egg Casseroles 160 degree F
Egg Sauces, Custards 160 degree F
Ground Meat and Meat Mixtures
Turkey, Chicken 165 degree F
Beef, Veal, Lamb, Pork 160 degree F
Fresh Beef, Veal, Lamb
Medium Rare 145 degree F
Medium 160 degree F
Well Done 170 Degree F
Fresh Pork
Medium 160 degree F
Well Done 170 degree F
Roast Beef
Cooked Commercially 140 degree F
Vacuum Sealed 140 degree F
Ready to eat 140 degree F
Poultry
Chicken, Turkey-Whole 180 degree F
Chicken, Turkey-dark meat 180 degree F