11
Using
Before first Use
Remove the smoke oven and all accessories from the packaging. Keep packing
materials away from infants. There is danger of suffocation! Clean all parts of the
unit before using the first time as described below in the chapter
“Cleaning”.
Before using the smoke oven for the first time to smoke food, let the oven to heat
up for 15 minutes in order to burn out residues during manufacturing process.
This procedure is necessary for the first time only.
Smoking Food
– General Hints
1. Food such as poultry, pork meat (ham), venison, sausages, fish, seafood and
many other delicacies can be smoked in the oven. Up to 8 medium-sized
fishes can be smoked in one go. Please note that the smoke oven is not
suitable for cold smoking of food.
2. In specialist shops (e. g. angling sport shops) you will find a wide range of
meal, brine and herbs etc. for smoking food. A very important component for
smoking food is the right smoke meal. Only use smoke meal from specialist
shops. Do not use wood chips or similar products from jo
iner’s or carpenter’s
workshops. Please note, the finer the smoke meal is, the better will be the
smoking result.
3. Make sure the food to be prepared is dry before placing into the smoke oven
(especially, when the food to be smoked was soaked in brine). Please also
note the Smoking Hints on page 13.
Assembly
1. When assembling the low frame
(1) for the burners make sure not
to assemble the unit upside
down. The low frame has to be
assembled like the shown picture
on the right. Use the included
screws and nuts for assembling
the frame.
2. Place the oven on a firm and
level surface. Make sure there is
enough space around the smoke
oven. The smoke oven may only be used outdoors. If possible place the
smoke oven that way so it is sheltered from the wind in order to avoid heat
loss.
