Capital Cooking Precision Series manual Rack Position, Convection Broil, Regular Broil

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U S I N G Y O U R O V E N

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 foods (fillet of fish, Ham slices, etc.). Liver slices must be turned over.

•Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted grid with aluminum foil.

This will catch the grease and could cause a fire.

•When top browning use metal or glass-ceramic bake ware. DO NOT use heat-proof Glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner.

NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on!

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Contents USE and Care / Installation Guide P E C I a L M E S S a G E T O O U R C U S T O M E R S B L E O F C O N T E N T S R E C I S I O N F E a T U R E S GCR484G Smother flames with a close fitting lid, or any metal tray R N I N G SWhat to do if YOU Smell GAS Please Read Carefully Electrical SafetyGeneral Safety F E T Y P R a C T I C E S / C O O K I N G Cooking SafetyDo not obstruct the flow of combustion or ventilation air Range Parts Identification N G E P a R T S I D E N T I F I C a T I O NOven Parts Identification Burner Efficiency Flame Characteristics POWER-FLO Burners Electronic IgnitersI N G T H E R a N G E T O P / P O W E R F L O B U R N E R S SimmeringI N G T H E R a N G E T O P TRU-SIDE Grill Racks Cooking on the Stainless Steel BBQGrilling Suggestions Control Knob Handling Excessive FLARE-UPSPreparing the Griddle Griddle Grease TrayConvection Bake I N G Y O U R O V E NFoods Suitable for Convection Bake Rack PositionsFood Safety To USE the Oven for Cooking or LOW TemperatureBaking Convection BakingRack Position Using a Meat Thermometer to Broil and Convection BroilConvection Broil Regular BroilI N G Y O U R O V E N S E L F C L E a N M O D E Rangetop AT the END of the Clean CycleL F C L E a N M O D E / C a R E a N D M a I N T E N a N C E R E a N D M a I N T E N a N C E Model #, Serial # and gas type location Power FailureProblem Possible Cause Proposed Solution TroubleshootingProper rack positions Range OvensGCR30 4 GCR36 4B, 4G GCR48 4G, 4W, 4BG, 6B, 6G Self Clean GAS Convection ModelsManual Clean GAS Convection Models B L E O F C O N T E N T S Electric Power Supply Important Installation Instructions IntroductionP O R T a N T I N F O R M a T I O N GAS SupplyL L M O D E L S 366 = 19K BTU Power-Flo Burners L L M O D E L S L L M O D E L S Installation Select Hood and Blower Models Size Shipping WeightHood Placement Ventilation RequirementsPlease Note Cabinet Clearances B I N E T Install D R a W I N G / F R O N T V I E WSide View B I N E T Install D R a W I N G / S I D E V I E WInstallation I N S T R U C T I O N S Mounting ANTI-TIP Bracket Installing ANTI-TIP DeviceS H O O K U P / T E S T I N G a N D a D J U S T M E N T S Testing and AdjustmentsNatural GAS Requirements Propane LP GAS RequirementsFinal Checklist S T Install C H E C KElectrical OperationWarranty Service InformationR V I C E & W a R R a N T Y I N F O Will PAY forT E S S I G N Y O U R D R E a M K I T C H E N ART of Precision

Precision Series specifications

Capital Cooking is renowned for its commitment to creating high-quality, professional-grade cooking appliances, and the Precision Series stands out as a testament to that legacy. This series merges functionality with aesthetic appeal, catering to both amateur chefs and culinary professionals.

The Capital Cooking Precision Series offers features that enhance cooking efficiency and precision. One of its most notable aspects is the powerful cooking system. The series incorporates high-BTU burners that provide exceptional heat output, ensuring that food can be cooked quickly and evenly. With options ranging from 15,000 to 25,000 BTUs per burner, the precise adjustment of heat levels becomes effortless, allowing users to tackle a variety of cooking methods from searing to simmering.

Another hallmark of the Precision Series is its dual fuel option. This means that users can enjoy the precision of gas cooking with the consistent power of an electric oven. This combination allows for superior temperature control and even cooking, making it ideal for baking and roasting. Additionally, the electric convection oven feature ensures that hot air circulates evenly, resulting in perfectly baked goods and roasted meats.

The build quality of the Precision Series is also noteworthy. Crafted from high-grade stainless steel, these appliances not only offer durability but also add a sleek, modern look to any kitchen. The heavy-duty construction withstands the rigors of daily use, ensuring longevity that appeals to serious cooks.

Ease of use is enhanced with ergonomic controls and a user-friendly interface. The series includes customizable options like griddle and grill attachments, giving cooks the flexibility to expand their culinary repertoire. Furthermore, the integrated LED lighting provides excellent visibility of cooking areas, making it easier to monitor progress without opening the oven door.

In terms of safety, the Precision Series is equipped with features such as automatic reignition and heavy-duty knobs, ensuring that cooking is not only efficient but safe as well.

With its blend of technology, power, and style, the Capital Cooking Precision Series proves to be an exceptional choice for those who prioritize quality and performance in their culinary adventures.
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