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70.
S M O K E R O P E R AT I O N
COOK ING • SMOKING • HOLDIN G PROCEDU RES
1. PREPARE UNIT 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.
NOTE: ALWAYS KEEP DOOR VENTS
CLOSED WHEN COOKING WITH
THE SMOKING FUNCTION.
C. Insert drip pan on the bottom surface of the
oven cavity.
2. PREHEAT OVEN
A. Press power switch “ON.”
B. Press and set “COOK”
thermostat to required
cooking temperature.
C. Press and set
“PROBE” or “TIME.”
D. Press and set “HOLD”
thermostat to required
holding temperature.
The oven is automatically programmed to
preheat to the set cooking temperature.
The oven will produce an audible signal when
fully preheated.
S M O K I N G T I M E S
It is recommended the operator be familiar with the taste preferences of the area.
Initially experimenting with a minimal amount of smoking time is suggested.
LIGHT SMOKE FLAVOR . . . . . . . . 10 MINUTES
MEDIUM SMOKE FLAVOR . . . . . . . 30 MINUTES
HEAVY SMOKE FLAVOR . . . . . . . . 40 MINUTES
VERY HEAVY SMOKE FLAVOR . . . . . 60 MINUTES*
EXTRA HEAVY SMOKE FLAVOR . . . . . 80 MINUTES*
*FOR A SMOKING TIME OVER 60 MINUTES:
RELOAD WOOD CHIP CONTAINER AND ACTIVATE SMOKING TIMER AS NEEDED.
W A R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.