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17
U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N
HANDLING EXCESSIVE FLARE-UPS
The intense heat needed for grilling may also
cause flare-ups, due to grease and basting sauces
dripping on the hot radiants.
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, and never drop
the meat on the grates.
COOKING ON THE THERMO-GRIDDLE
Description:
The built in griddle is made of non rusting 3/8"
thick stainless steel. This produces a surface that is
easy to clean and never rusts.
The Griddle has a aluminized steel tube burner
that is lit by a hot surface igniter. The griddle should
pre heat for five to ten minutes.
A Chopping Block is available as an accessory and
purchased separately. It is sized to fit on top of the
griddle surface when griddle is not in use.
The Burner is rated at 18,000 BTU/HR.
CONTROL KNOB
The griddle is thermostatically controlled with
temperatures marked on the knob from 150 degrees
F to 500 degrees F
There are no fixed settings on the knob.
Press and turn the knob counter-clockwise to the
temperature setting.
PREPARING THE GRIDDLE
PRIOR TO FIRST USE, it is NECESSARY to wash
the griddle plate with warm soapy water (to remove
residual manufacturing oils) then rinse thoroughly
with clear water. The griddle may be used without
butter, margarine, or oil, however a very small
amount may be used to flavor foods.
COOKING ON THE GRIDDLE
Check that the grease tray is tucked under the
griddle plate overhang.
Turn the knob to the cooking temperature to preheat
the griddle.
Preheat 15-20 Minutes (minimum).
Add Butter, Margarine, Shortening or Oil for more
flavor prior to cooking.
OVEN USE
Your Capital GAS Range is equipped with Bake and Broil
Burners typical of those used in restaurants. The Oven
Broiler burner is rated at 18,000 Btu/hr and the oven baking
burner is rated at 30,000 Btu/hr.
ELECTRIC HOT SURFACE IGNITER
The Oven Bake and Broil Burners are equipped with an
electric hot surface igniter and gas safety system. There
will be a delay of approximately 45 seconds after the
control knob has been turned until gas arrives at the
burner. The burner will ignite after the gas reaches the
burner.
CONDENSATION
During any cooking process there is moisture that
evaporates from the food. The amount of moisture that
condenses on the oven depends on the moisture content of
the food and the temperature of the oven. The moisture will
condense on any surface that is cooler than the inside of
the oven, such as the control panel or the top of the door.
USING CONVECTION BAKE AND REGULAR BAKE
HOW TO SET THE OVEN FOR CONVECTION BAKE OR
REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking or
warming: using one, two, three or four racks (multi-rack
cooking is recommended for CONVECTION BAKE only).
If you are going to use Regular BAKE turn the oven control
knob to the temperature used in the recipe.
To use Convection Bake, simply set your cooking
temperature as for BAKE then press the CONVECTION
Button located on the front panel to start the Convection
Fan.
CONVECTION BAKE
Convection BAKE is baking with a fan at the back of the
oven to continuously circulate the hot air around the food.
This circulating hot air heats and browns the surface of the
food more effectively than in a standard oven. This allows
most foods to be cooked at lower oven temperature or in
less time if baked at the regular temperature. The air is re-
circulated and reheated. Uncovered, longer cooking foods
such as large pieces of meat or other foods that can be
cooked in low sided baking utensils or air leavened foods,
are where you will see the most savings in cooking time.
Using multiple rack at the same time will achieve a good
time saving, as you can cook more food at the same time.
The number of recipes requiring preheating of the oven is
reduced considerably because the heat reaches the food faster
as the hot air circulates around the food.
NOTE:
Convection Broil Is Not Available In This Model
Pushing the Convection switch while BROILING will
automatically cut the power to the broil burner igniter.
MCR-SERIES
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