Turning On And Off The Lights - Cal Flame 2005 Spa Owner's Manual

Operating Your Barbecue
Poultry
Turkey
Stuffing
Sausage
Raw Ham
Pre-Cooked Ham
Fish
Tuna and Shark
Shrimp
Lobster
Scallops
Clams
Muscles
Oysters
Item Weight/size
Steak 2" thick / 3 lbs.
Steak 1"THK/ 1.5 lbs.
Cake
Pizza 12" Round
Cookies 1 lb

Turning on and off the Lights

The On/Off switch controlling your halogen light is located at the control panel on the front lower left side (see
Figure 45).
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165ºF to 170ºF
165ºF to 170ºF
165ºF
160ºF
160ºF
140ºF
140ºF
125ºF
CONVECTION GRILL COOKING MATRIX
Temperature Cook Time
420ºF
390ºF
350ºF
400ºF
350ºF
Poultry
Cook until juices run clear
Cook until juices run clear; legs move easily
Pork
Cook until no longer pink
Seafood
Flesh is opaque; flakes easily
Cook until medium rare (do not over cook)
Meat turns red and opaque in center when cut
Meat turns red and opaque in center when cut
Milky white or opaque and firm
Cook until shells crack open (if shell doesn't open, throw away)
Cook until shells crack open (if shell doesn't open, throw away)
Cook until shells crack open (if shell doesn't open, throw away)
3 Burner
40 minutes (3) Low
20 minutes (3) Low
19 minutes (2) Low
20 minutes (3) Low
10 minutes (2) Low
4 Burner 5 Burner
(4) Low (5) Low
(4) Low (4) Low
(3) Low (3) Low
(4) Low (4) Low
(3) Low (4) Low
2005 Spa Owner's Manual
7/21/2005