Filter
Top Products
SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION
63.
SMOKER OPERATION
1. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
shelves inside the cooking cavity. Insert each
shelf with curved edge of the shelf toward
the back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
C. Insert drip pan on the bottom surface of the
oven cavity.
2. PREHEAT OVEN
A. Turn power switch “
ON”.
B. Set “
HOLD” thermostat to required holding
temperature.
C. Set “
COOK” thermostat to required cooking
temperature.
D. Turn timer knob clockwise to activate “
COOK”
thermostat.
E. Allow oven to preheat 45 minutes.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions. Do
NOT
overload the oven.
B. Most meat products are cooked directly on
wire shelves. For many products, the use of
pans is not recommended.
5. LOAD WOOD CHIPS
A. Take one container load of dry wood chips
and soak the chips in water for 5 minutes.
B. Shake excess water off wood chips.
C. Remove Wood Chip Container from the
interior back panel of the smoker. Place the
moistened chips in the Wood Chip Container
and replace the container in the oven.
6. CLOSE DOOR
A. Keep door closed during the cooking and
smoking cycle.
7. RESET COOKING TIMER
FOR CORRECT NUMBER OF HOURS
A. To set cooking time, turn the timer knob past
the required number of hours then
immediately bring it back to the correct
setting.
B. Refer to individual cooking instructions for
length of time necessary to cook.
C. When timer cycles to the “
OFF” position, the
temperature automatically lowers to the
selected “
HOLD” temperature.
D. The product must remain in the oven, at the
selected “
HOLD” temperature, for the
minimum number of hours indicated in the
individual cooking instructions.
CONTINUED
COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS