Capital MAESTRO SERIES, Инструкция по использованию и уходу

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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, 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 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 con-
tent. Our Maestro / Precision Series Barbecues utilizes hybrid stainless steel/ceramic wave shaped ra-
diant's that reduce flare ups considerably as compared to all stainless or all ceramic Radiant used by
other manufacturers. Always trim excessive fat and use marinades sparingly.
REPLACING LIGHT BULBS
FIG A FIG B FIG C
FIG D
1. Carefully wedge a flat tipped screwdriver between the
back 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.