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Installation and operation
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EN
Type of wood
Properties
Recommended food
OAK
Strong aftertaste
Pork, red meat, fish and coarse
game
WHISKY OAK
Whisky aftertaste
Pork, red meat, fish and coarse
game
ORANGE TREE
Light aftertaste
Beef, pork, fish and poultry
PEAR TREE
Very light
Poultry and pork
PECAN
Sweet and light
Poultry, beef, pork and cheese
PLUM TREE
Delicate aroma.
Optimal for white and pink meat
COMMON
WALNUT
Heavy smoke, use with
other woods
Pink meat and game
Hot and Cold Smoking
You can smoke both in cold and hot mode, depending on the product and the
desired effect. Hot smoking means: smoking and heat treatment. For this purpose,
the combi-steamer can be set to heat treatment in Delta-T mode or to a constant
temperature.
For cold smoking, such as smoked salmon, it is advisable to place a baking tray
with ice on the lowest shelf of the combi-steamer to keep the temperature down.
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