Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
11
EPCK 40911 - 160316
Assembly page 11/32
Fax +1 305 430 9692
•
Position the charring cup around the charring element. Place the
desired amount of wood chips in the charring cup. Place the lid
on the charring cup.
•
Place the food on the racks, add water if using the Hot smoke
technique (under Cold smoke mode, no need to add water).
•
Close and lock the lid. Turn the pressure regulator knob to
PRESSURE
.
•
Press on the “
Smoke
” button. There are “Hot Smoke” and “Cold
smoke” modes available. Press +/- to set the desired cooking
mode.
1.
Cold Smoke: to smoke food only with relatively little heat.
•
Press Smoke button once, the display will flash “Cold” (it means
cold smoking).
•
Press Smoke button again, the display will flash “0:00”. Set the
desired smoking time by pressing the +/- buttons from “0:01” (one
minute) to “2:00” (2 hours).
•
Press Start/Stop button to begin cooking.
2.
Hot Smoke: to smoke food with pressure and heat.
•
Press Smoke button once, the display will flash Cold. Press “+” or
“-“ buttons to select the Hot Smoke mode. The display will read
Hot (it means hot smoking with pressure).
