22
MN-46411 • Rev 2 • 12/19 • 1200-SK/III Marine Cook, Hold, Smoke
Operation
Preparation
Always keep door vents closed when smoking. Insert drip
pan on the bottom of the oven cavity.
Wood Chips
Soak one full tray of wood chips in water as instructed
by National Fire Protection Agency Standard
NFPA-96 or local codes. Shake off excess water,
and place the moistened chips in the smoker box.
Close the smoker box lid and place the box over
the smoker element.
Press and release On/Off button.
Press and set Cook thermostat to required
cooking temperature.
Press and set Time or Probe.
Press and set Hold thermostat to required
holding temperature.
Enable and set Probe Hold mode if
desired.
The oven is automatically programmed to
preheat to the set cooking temperature. The
oven will produce an audible signal when fully
preheated.
Prepare product for cooking.
Load product on shelves.
To Set Smoking Time
Press the Smoker Button.
Press the Up/Down arrow buttons to select the
smoke time in minutes.
Press Start.
NOTICE
:
The smoking timer activates the heating
element located within the wood chip
container when in either a cook or hold
mode. The smoke element will not turn
on during preheat or ready modes. A full
wood chip container will produce smoke
for a period of approximately 1 hour, even
though the timer can go past one hour.
To Enter Cold Smoke Mode
Press and release power switch On/Off
Control button.
Press and hold the Smoker Button for a period of
3 seconds.
To Set Cold Smoke Holding Temperature
The temperature will default to the last smoke
holding temperature set by the user. The holding
temperature range is 14°F to 205°F (-10°C to 96°C).
To increase this default temperature, press the
Hold button and press the Up Arrow to set a
higher default temperature
.
To Set Smoking Verification Temperature
(if desired)
Press the Probe button
Press the Up/Down Arrow buttons to select the
verification temperature. The probe range is
14°F to 195°F (-10°C to 91°C).
This will incorporate the probe into the cold-
smoking process and the control will alarm if
the temperature exceeds the probe set point.
To Set Smoking Time
Press the Smoker button.
Press the Up/Down Arrow buttons to select the
smoke time in minutes.
Prepare product for smoking.
Place stainless steel tray filled with ice on shelf
above the smoker tray.
Load product on shelves.
Press Start.
Taste preference
Minimum Smoking time
Light Smoke Flavor
10 min.
Medium Smoke Flavor
30 min.
Heavy Smoke Flavor
40 min.
Very Heavy Smoke Flavor
60 min.
Extra Heavy Smoke Flavor
80 min.
Hot Smoke Procedure
Cold Smoke Procedure
I
o
Smoking Procedures
WARNING
Fire Hazard
The use of improper materials for the smoke
function could result in a fire which may lead to
personal injury or property damage.
Only use wood chips supplied by Alto-Shaam.
Soak one full tray of wood chips in water as
instructed by National Fire Protection Agency
Standard NFPA-96 or local codes. As of 2017,
the NFPA-96 Standard reads 24 hours.
I
o
