Capital Precision Series GRT305, Use And Care & Installation Manual, Page: 16 / 42

CAUTION: Pay special attention when setting the
Oven Control Knob on “BROIL”. If you set the knob
past the “BROIL” setting, the burner will not ignite.
Decide it you are going to use BROIL or CONVECTION
BROIL. If you are going to use regular broil turn the
Oven Control knob To “BROIL”. To use Convection
Broil turn the Oven Control Knob to “BROIL” and
press the CONVECTION button to operate the fan.
The burner will ignite after the gas reaches the
burner. The “oven on” indicator light will come on to
let you know that the broiler is currently on. During
the broiling process, the infra-red burner produces
such an intense heat that the burner will cycle on
and off to maintain an efficient yet safe interior
cooking environment.
The HEATING indicator light on the valve panel cycles
on and off with burner to let the user know when the
burner is lit. This cycling process is used to evenly
distribute and safety control the intense heat that the
broil burner produces. The cycling feature prevents
the burner from producing range-damaging heat.
RACK POSITION
The rack position depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1” or more) would typically be broiled
or convection broiled on rack position 3. Steaks,
chops and hamburger would typically be broiled
on rack position 4. If top browning casseroles or
bread, the thickness of the food would indicate the
position. Casseroles and bread would typically be
browned on rack position 2 (see instructions below
for more information).
CONVECTION BROIL
Convection broil is cooking by intense infrared
radiant heat supplied by the broil burner while
fan at the back of the oven circulates hot air in a
continuous pattern around the food. Convection
broil cooks the food with better results for thicker
cuts of meat. The meat sears on the outside and
retains more juices and natural flavor inside with
less shrinkage.
FOODS SUITABLE FOR CONVECTION BROILING:
Thicker Cuts of Meat (1” or more)
Rack position #3 (same position for broiling)
Thicker, Irregular-sized Pieces of Poultry (1” or more)
Rack position #2 or #3 (same position for broiling)
Thicker, Pieces of Fish (1” or more)
Rack position #3 (same position for broiling)
Top Browning: Casseroles and Breads
Rack position #2 or #3 (same position for broiling)
REGULAR BROIL
Broil is cooking by intense infrared radiant heat supplied
by the broil burner located at the top of the oven.
FOODS SUITABLE FOR BROILING:
Appetizers
Rack position #3 or #4
Meats, Poultry, Fish (under 1”)
Rack position #4
Top Browning: Casseroles and breads
Rack position #2 or #3
NOTE: The broiler pan for both broiling and convection
broiling should be placed all the way to the back of the
oven and centered on the rack for best results.
USING A MEAT THERMOMETER TO BROIL AND
CONVECTION BROIL
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
U S I N G Y O U R O V E N