Cal Flame 2005 Spa Owner's Manual page 37

Lights
Off
Fan
Use a meat thermometer and take the guesswork out of cooking meat and seafood. The fan must be turned on in
order for the Convection 3000 Grill to cook the items that are listed below.
IMPORTANT: After the desired cooking temperature is reached, remove meat from the heat source and let it
stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cuts of
your meat. During this resting time, the meat continues to cook (meat temperature will rise 5ÞF to 20ÞF after it
is removed from the heat source.
Rare
Medium Rare
Medium
Medium Well
Well Done
2005 Spa Owner's Manual
7/21/2005
Exhaust Vents - Heat That Is
Drawn In From Intake Opening
Is Then Redistributed Out
Through These Vents
Opening (Intake)
Front View
(Recirculation Shown)
Opening (Intake)
Hot Air
Redistribution Channels
Rear View
(Intake Design Shown)
Roasts, Steaks and Chops
120ºF to 125ºF
130ºF to 135ºF
140ºF to 145ºF
150ºF to 155ºF
160ºF to 165ºF
Hot Air
Redistribution Channels
Figure 44
Center is bright red, pinkish toward the exterior portion
Center is very pink, slightly brown toward the exterior
Center is light pink, outer portion is brown
Not pink
Steak is uniformly brown throughout
Operating Your Barbecue
Exhaust
Intake
Hot Air Fan
Intake/Recirculation
Side View
(Exhaust/Intake Shown)
Opening (Intake)
Hot Air
Redistribution
Channels
Rear View
(Exhaust Design Shown)
Page 33