Capital Performance Series Use And Care Manual

Also see for Performance Series: Use and care & installation guide Use and care & installation guide Use and installation guide Use and care guide Use and care guide

Contents

Capital Performance Series Use And Care Manual Manual pdf 12 page image

8using your new range: BBQ sectionNOTE:The BBQ is only available on model # PSGR364B,PSGR486B, and PSGR486BG.CAUTION!Use extreme care when placing the grill componentsinto the grill compartment. Avoid contacting theceramic igniter that could break, preventingoperation of the grill.DO NOT leave the grill unattended while in use.DO NOT use charcoal briquettes, ceramic plates, orcoals of any kind.After removing all packaging materials, checkto be certain that the grill components are correctlyassembled in the grill box. The grill grates, stainlesssteel radiant tray and the burner are assembled in thegrill box from the factory.NOTE:Your grill racks are constructed from stainless steeland have been electro-polished to achieve a brilliantfinish. After the first use, discoloration will occur.This is natural and unavoidableCOOKING ON THE BBQ:The burner should light within approximately5 seconds.Preheat the grill for approximately 10 minutesminimum. The hot grill sears the food, sealing inthe juices. The longer the preheat time, the faster themeat browns and the darker the brand marks.Grilling requires high heat for optimum results. High heatis necessary for searing and proper browning. Most foodsare cooked at higher heat settings for most of the cookingtime. However, when grilling large pieces of meat orpoultry, it may be necessary to turn the heat to a lowersetting after the initial browning. This cooks the foodthoroughly without burning the outside.Foods cooked for a long period of time or bastedwith a sugary marinade may need a lower heat settingnear the end of the cooking time.After grilling and the food has been removed, turnthe knob to HI and burn off any excess grease that mayhave accumulated on the stainless steel radiant.Use a brass wire brush, dipped in hot water, to loosenfood particles from the grate.GRILLING SUGGESTIONS:a) Trim any excess fat from the meat beforecooking. FATTY MEATS increase the likelihood offlare-ups. Cut slits in the remaining fat around theedges at 2” (51 mm) intervals.b) Brush on basting sauces towards the endof cooking.c) Add seasoning or salt after grilling. Early saltingdries out meat.d) Use a spatula or tongs instead of a fork toturn the meat. A fork punctures the meat and letsthe juices flow out.e) After the juices begin to bubble to the surface,turn the meat only once. This helps keep the juicesin the meat.f) Some pieces of meat and poultry cook fasterthan others. Move those pieces to the cooler areaof the grill until the rest have finished.g) The doneness of meat is affected by the thicknessof the cut. Chefs say it is impossible to have a raredoneness 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 ofhigher fat content (Steaks, hamburgers, sausagepatties, etc.); use the convex side (channels down) forfoods of lesser fat content (fish, vegetables, fruits, etc.)HANDLING EXCESSIVE FLARE- UPS:The intense heat needed for grilling may alsocause flare-ups, due to grease and basting saucesdripping on the stainless steel radiant plate.If flare-ups occur, use a long handled spatula tomove the food to another area of the grill.Should flare-ups become excessive, remove thefood from the grill and turn off the burner.Excessive flames occur when cooking meat with highfat concentration, i.e. 30% ground beef, untrimmedsteaks, lamb chops, etc.Be cautious when turning meat over.