Cal Flame CONVECTION 3000 GRILL, Owner'S Manual

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Page 24 Owner’s Manual
Owner’s Manual Convection 3000 Grill
CONVECTION 3000 4-BURNER GRILL
Outdoor barbecue grills have become increasingly popular for the summertime cooking of meats and
vegetables. Traditionally, barbecue grills have been heated by charcoal briquettes, but a new generation of
barbecue grills are heated by gas fired burners.
Many modern barbecue grills have a closeable hood or other structure which can be used to provide an enclosed
heating compartment. Such heating compartments can be used like the oven on a stove to slow roast various
items of food, such as large pieces of meat.
A problem with present-day barbecue grills is that the heat within the cooking compartment is non-uniform. The
heat in the central portion of the cooking department tends to be much more intense than the heat in the
side portions of the cooking compartment. This leads to uneven cooking within the cooking compartment and
makes use of the outdoor grill somewhat haphazard.
Accordingly, there is need for a barbecue grill which overcomes this problem in the prior art.
Grill Operation - Convection 3000 Grill
Grilling
Grilling requires high heat for searing and proper browning. Most foods are cooked at the HI heat setting for
the entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the
heat to a lower setting after the initial browning. This cooks the food through without burning the outside. Foods
cooked for a long time or basted with a sugary marinade may need to lower heat setting near the end of the
cooking time. Warming rack is used for defrosting or for keeping food warm while grilling.
Grilling Hints
The cooking of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare piece of meat with a thin cut.
The cooking time is affected by the kind of meat, also by the size and the shape of the cut, the temperature of
the meat when cooking begins, and the cooking degree desired.
When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed to a
microwave. This generally yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat and let the juices
run out.
To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices
are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the sur-
face.
Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2-inch intervals.
Do not leave the grill unattended while cooking.
Light (Illumination) Operation
Your Cal Flame Grill is equipped with either 1-halogen light (CR-3000) or 2-halogen lights (CR-4000 &
CR-5000). This feature is added for safety when cooking in non-illuminated areas. Also, for convenience when
cooking in poorly illuminated areas or simply for an inviting display of deliciously grilled food.
The On/Off switch controlling your halogen light(s) is located at the control panel on the front lower left side.
WARNING : Lock all casters on all cart wheels even when installed on flat level surfaces.