Capital CG30RFS-NG, Use And Care Manual, Page: 27 / 42

HELPFUL HINTS
A FEW WORDS ON MEAT:
The doneness of the meat, whether rare, medium or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say that it is impossible to have a rare doneness with a thin cut of meat. The cooking time is
affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and
the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the
refrigerator as opposed to a microwave. This in general 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,
and 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 surface. 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.
A FEW WORDS ABOUT FLARE-UPS
Flare ups are unavoidable and usually relate directly to the type of meat being cooked and its fat content.Our
Precision Series Barbecues utilizes hybrid stainless steel/ceramic wave shaped radiants that reduce flare ups
considerably as compared to all stainless or all ceramic Radiants used by other manufacturers. Always trim
excessive fat and use marinades sparingly.
REPLACING THE LIGHTS
1. Carefully wedge a flat tipped screwdriver between the back
glass of the light cover and the rotisserie back panel as
shown in Fig A.
2. Using extreme care, push screwdriver back and catch the
light cover with opposing hand as shown in Fig B.
3. Access the bulb and carefully pull to remove. Fig C.
4. Replace bulb with a new one as shown in Fig D.
FIG A FIG B FIG C
FIG D