Cal Flame G3000 - Manual (Page 37)

Barbecue Owner’s Manual
www.calspas.com
Figure 44
Use a meat thermometer and take the guesswork out of cooking meat and seafood. The fan must be turned
on in order for the Convection 3000 Grill to cook the items that are listed below.
IMPORTANT: After the desired cooking temperature is reached, remove meat from the heat source and
let it stand 10 to 15 minutes before carving. The amount of time required for resting
varies with the size of the cuts of your meat. During this resting time, the meat continues
to cook (meat temperature will rise 5˚F to 20˚F after it is removed from the heat source.
Roasts, Steaks and Chops
Rare 120ºF to 125ºF Center is bright red, pinkish toward the exterior portion
Medium Rare 130ºF to 135ºF Center is very pink, slightly brown toward the exterior
Medium 140ºF to 145ºF Center is light pink, outer portion is brown
Medium Well 150ºF to 155ºF Not pink
Well Done 160ºF to 165ºF Steak is uniformly brown throughout
Poultry
Rear View
(Intake Design Shown)
Rear View
(Exhaust Design Shown)
Opening (Intake) Opening (Intake)
Hot Air
Redistribution Channels
Hot Air
Redistribution Channels
Hot Air
Redistribution
Channels
Front View
(Recirculation Shown)
Side View
(Exhaust/Intake Shown)
Exhaust
Intake
Hot Air Fan
Intake/Recirculation
Opening (Intake)
Exhaust Vents - Heat That Is
Drawn In From Intake Opening
Is Then Redistributed Out
Through These Vents
Lights
Off
Fan
Page 33
Operating Your Barbecue
12/17/04