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Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place hams directly
on wire shelves.
NOTE: This product requires 3 to 4 smoke cycles of 1
hour each with a full wood chip container for
each cycle. Press the SMOKER key and
reset the smoke timer to one hour for
each cycle.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
2 Hours
10 Hours
• Press the COOK key.
• Press the up and down arrows to
set the cooking temperature to
250°to 275°F (121°to 135°C).
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the TIME key.
• Press the up and down arrows to set the
time to 12 minutes per pound for the first
ham (26 minutes per kilogram)
plus,
add 30 minutes for each additional ham.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to148°F (64°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle as
indicated above.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle
as indicated above.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
PROD UCT S PECI FICAT IONS a nd PR EPARATI ON
MIN IMU M HOLD ING TIM E REQU IRED MAX IMU M HOLD ING TIM E
D OO R
V EN T S:
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
OVE RR I DE A L LOWAN CE : 1 2 °F ( 7 °C )
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows
to set the cooking temperature
to 250°to 275°F (121°to 135°C).
THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
160°F (71°C)
Optional
Closed
74.
SHELVES
PER
C
OMPARTMENT
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
S M O K E D F R E S H H A M S
2
3 to 4 hams
6 to 8 hams
up to 100 lb (45 kg)
none
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