Operating Your Barbecue
Exhaust Vents - Heat That Is
Drawn In From Intake Opening
Is Then Redistributed Out
Through These Vents
Opening (Intake) |
Lights
Off | Front View |
(Recirculation Shown)
Fan
Exhaust
Intake
Hot Air Fan
Intake/Recirculation
Side View (Exhaust/Intake Shown)
Opening (Intake)
Hot Air
Redistribution Channels
Rear View (Intake Design Shown)
Opening (Intake) |
Hot Air
Redistribution ChannelsHot Air
Redistribution
Channels
Rear View
(Exhaust Design Shown)
Figure 44
Use a meat thermometer and take the guesswork out of cooking meat and seafood. The fan must be turned on in order for the Convection 3000 Grill to cook the items that are listed below.
IMPORTANT: After the desired cooking temperature is reached, remove meat from the heat source and let it stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cuts of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5˚F to 20˚F after it is removed from the heat source.
Roasts, Steaks and Chops
Rare | 120ºF to 125ºF |
Medium Rare | 130ºF to 135ºF |
Medium | 140ºF to 145ºF |
Medium Well | 150ºF to 155ºF |
Well Done | 160ºF to 165ºF |
Center is bright red, pinkish toward the exterior portion Center is very pink, slightly brown toward the exterior Center is light pink, outer portion is brown
Not pink
Steak is uniformly brown throughout
Poultry
Barbecue Owner’s Manual | Page 33 |
12/17/04 | www.calspas.com |