Capital Cooking Performance Series manual Using your new range BBQ section, Cooking on the BBQ

using your new range: BBQ section 8

NOTE:

The BBQ is only available on model # PSGR364B, PSGR486B, and PSGR486BG.

CAUTION!

Use extreme care when placing the grill components into the grill compartment. Avoid contacting the ceramic igniter that could break, preventing operation of the grill.

DO NOT leave the grill unattended while in use.

DO NOT use charcoal briquettes, ceramic plates, or coals of any kind.

After removing all packaging materials, check

to be certain that the grill components are correctly assembled in the grill box. The grill grates, stainless steel radiant tray and the burner are assembled in the grill box from the factory.

NOTE:

Your grill racks are constructed from stainless steel and have been electro-polished to achieve a brilliant finish. After the first use, discoloration will occur. This is natural and unavoidable

COOKING ON THE BBQ:

The burner should light within approximately 5 seconds.

Preheat the grill for approximately 10 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat time, the faster the meat browns and the darker the brand marks.

Grilling requires high heat for optimum results. High heat is necessary for searing and proper browning. Most foods are cooked at higher heat settings for most of the cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food thoroughly without burning the outside.

Foods cooked for a long period of time or basted

with a sugary marinade may need a lower heat setting near the end of the cooking time.

After grilling and the food has been removed, turn

the knob to HI and burn off any excess grease that may have accumulated on the stainless steel radiant.

Use a brass wire brush, dipped in hot water, to loosen food particles from the grate.

GRILLING SUGGESTIONS:

a)Trim any excess fat from the meat before cooking. FATTY MEATS increase the likelihood of flare-ups. Cut slits in the remaining fat around the edges at 2” (51 mm) intervals.

b)Brush on basting sauces towards the end

of cooking.

c)Add seasoning or salt after grilling. Early salting dries out meat.

d)Use a spatula or tongs instead of a fork to

turn the meat. A fork punctures the meat and lets the juices flow out.

e)After the juices begin to bubble to the surface, turn the meat only once. This helps keep the juices in the meat.

f)Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished.

g)The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut.

THE GRILL RACK:

The grill rack is a double sided, two position grate. Use the concave side (channels up) for meats of higher fat content (Steaks, hamburgers, sausage patties, etc.); use the convex side (channels down) for foods of lesser fat content (fish, vegetables, fruits, etc.)

HANDLING EXCESSIVE FLARE- UPS: The intense heat needed for grilling may also cause flare-ups, due to grease and basting sauces dripping on the stainless steel radiant plate.

If flare-ups occur, use a long handled spatula to move the food to another area of the grill.

Should flare-ups become excessive, remove the food from the grill and turn off the burner.

Excessive flames occur when cooking meat with high fat concentration, i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.

Be cautious when turning meat over.