3. When the Smoking Oven is used, its surface will be extremely hot.
When the Smoking Oven is hot, lift it only by the handle. Make sure
that children do not play with or get burnt on the Smoking Oven.
4. Do not heat the Smoking Oven with coals or over a fire.
5. Make sure that the cords do not touch the hot frame of the Smo-
king Oven.
6. Check the condition of the cord(s) regularly. Do not use the Smo-
king Oven if the cord is damaged. If the resistor cord is damaged, the
resistor must be replaced as follows: Loosen the resistor’s mounting
nut in the lower edge of the opening and fasten the new resistor
with its base plate and tighten the mounting nut.
7. The Smoking Oven is not designed to be used with a timer or a
remote control.
Lumps of sugar and juniper twigs are often used for seasoning smo-
ked foods. An excessive amount of chips may give a bitter taste.
Use only clean and dried wood for smoking. Do not use decayed or
mouldy chips. Don’t forget, however, to moisten the smoking chips
before use – dry chips or an excessive amount of chips may cause
the lid to spring open during smoking.
It is often a good idea to precook the fish or meat first and add the
chips at the final stage of the cooking process when the smoky
taste is milder.
8. After use, the Smoking Oven should always be disconnected by
removing the cord.
9. When the moisture from the smoking process is condensed into
liquid, it may drip down from the end of the Smoking Oven. We
recommend the Smoking Oven to be used in a place where this will
not cause any damage or inconvenience.
10. While removing the grating or the fat plate, be careful with
hot fat or hot water left inside the fish or on the fat plate. Remove
dripping marinade or cooking oil from the meat – the resistor might
cause it to catch fire.
11. The product has a two year guarantee. The guarantee does not
apply to damage caused by carelessness or noncompliance with
the instructions.
Alder
Beech
Applewood
Oak
Cherry
Hickory
Nutwood
Maple
Fish
x
x
x
x
x
Shellfish and crayfish
x
x
x
x
Fowl
x
x
x
x
x
x
x
x
Pork
x
x
x
x
x
x
x
Beef
x
x
x
x
Mutton
x
x
x
x
x
Game
x
x
x
Sausages
x
Vegetables
x
x
x
x
x
WOODS SUITABLE FOR SMOKING
0,5 kg
1 kg
1,5 kg
Fish
15-25 min
25-35 min
35-60 min
Shellfish and crayfish
10-15 min
25-30 min
30-35 min
Fowl
40-45 min
50-55 min
60-65 min
Pork
30-35 min
40-45 min
50-55 min
Beef
20-25 min
40-45 min
50-55 min
Mutton
30-35 min
40-45 min
50-55 min
EXAMPLES OF SMOKING DURATIONS
EXAMPLES OF SMOKING DURATIONS
Vegetables
20 min
Potatoes
40 min
Corn cobs
60 min
The durations are approximate. Trying is the best way to fi nd the
right duration. Please consider while using the Smoking Oven that
the temperature may rise very quickly. So you have to keep wat-
ching the cooking process. You can use a meat thermometer as an
aid. You can also use a grill basket and aluminium foil on the gra-
ting.
The traditional Muurikka MultiCleaner
Suitable for cleaning the Electric Grill and the
Electric Smoking Oven. The MultiCleaner even
removes ingrained dirt in your home. No co-
louring agents or preservatives. Size: 400 g
A protective hood for the Elect-
ric Smoking Oven
Easy to place on the Smoking
Oven. Lock with the adhesive flap
at the opening of the lifting handle.
Hand wash. Made of water repel-
lent material.
Smoke with even more ease
New in the Muurikka Electric Smoking Oven: A pull-out handle under
the grating and the fat plate that makes it easier to take out food
from the Electric Smoking Oven. NOTE! Do not use the pull-out hand-
le for lifting the fat plate and/or the grating.
