Cal Flame G3000 owner manual Turning on and off the Lights, Pork, Seafood

Operating Your Barbecue

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	3Burner	4Burner	5Burner
Steak	2”THK/ 3 lbs.	420˚	40 minutes	(3) Low	(4) Low	(5) Low
Steak	1”THK/ 1.5 lbs.	390˚	20 minutes	(3) Low	(4) Low	(4) Low
Cake		350˚	19 minutes	(2) Low	(3) Low	(3) Low
Pizza	12” Round	400˚	20 minutes	(3) Low	(4) Low	(4) Low
Cookies	1 lb	350˚	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).

Page 34 Barbecue Owner’s Manual

www.calspas.com 12/17/04