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

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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