Cal Flame 2005 Spa, Руководство пользователя

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Operating Your Barbecue
Page 34 2005 Spa Owner's Manual
7/21/2005
Poultry
Poultry 165ºF to 170ºF Cook until juices run clear
Turkey 165ºF to 170ºF Cook until juices run clear; legs move easily
Stuffing 165ºF
Pork
Sausage 160ºF Cook until no longer pink
Raw Ham 160ºF
Pre-Cooked Ham 140ºF
Seafood
Fish 140ºF Flesh is opaque; flakes easily
Tuna and Shark 125ºF Cook until medium rare (do not over cook)
Shrimp Meat turns red and opaque in center when cut
Lobster Meat turns red and opaque in center when cut
Scallops Milky white or opaque and firm
Clams Cook until shells crack open (if shell doesn’t open, throw away)
Muscles Cook until shells crack open (if shell doesn’t open, throw away)
Oysters Cook until shells crack open (if shell doesn’t open, throw away)
CONVECTION GRILL COOKING MATRIX
Item Weight/size Temperature Cook Time 3 Burner 4 Burner 5 Burner
Steak 2” thick / 3 lbs. 420ºF 40 minutes (3) Low (4) Low (5) Low
Steak 1”THK/ 1.5 lbs. 390ºF 20 minutes (3) Low (4) Low (4) Low
Cake 350ºF 19 minutes (2) Low (3) Low (3) Low
Pizza 12” Round 400ºF 20 minutes (3) Low (4) Low (4) Low
Cookies 1 lb 350ºF 10 minutes (2) Low (3) Low (4) Low
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).