Cuisinart 85-3691-4, Инструкция по сборке

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HOW TO SMOKE USING THE SMOKER VENT
AND SMOKER BOX FEATURES
ATTENTION
When not in use, store your smoker box indoors.
When not smoking, ensure that the Smoker Vent Control is in the closed position.
1. Allow enough time to build a fire and get the oven up to temperature.
2. Place your food in the cooking chamber
3. Set the chimney damper to the SMOKE position ( ). This will close the chimney damper and allow smoke
to remain within the cooking chamber walls, offering traditional indirect heat and smoke, to flavour your foods.
4. Open the Smoker Vent to control how much smoke enters the cooking chamber to flavour your food. Adjust as
needed.
5. Follow the steps below to add flavour to your smoked dishes
6. Keep the door closed while cooking to prevent unnecessary loss of heat and smoke. Add wood when required,
to maintain cooking temperatures.
ADDING FLAVOUR TO YOUR SMOKED DISHES
Your outdoor oven comes equipped with a detachable cast iron smoker box. Follow the steps
outlined below to achieve subtle smoky flavours. For reference, smoking temperatures range
from approximately 140 °C / 284 °F to 225 °C / 437 °F, and smoking requires an extended
cooking time. This type of cooking is ideal for poultry, ham, brisket, ribs and more.
1. Place a small amount of flavoured, wood smoking chips into the detachable smoker box, and soak as
recommended. Follow the instructions that accompany your smoking chips.
2. As a general rule, soak the chips in water for about 15 minutes to get maximum flavour.
ATTENTION
DO NOT take risks with your safety. ALWAYS wear protective, fully insulated gloves, which cover your
hands and forearms, when using your oven.
3. Position the detachable smoker box on the inside of your outdoor oven’s fire chamber door.
4. It is possible to add either more subtle or pungent flavours to your meats, fish or poultry, by opening and closing
the smoker vent throughout a cooking cycle, more or less often.
USING FLAVOURED WOOD CHUNKS
Another method for adding flavour is to add several pieces of flavoured wood chunks to your lump
charcoal or hardwood, within the fire chamber, to achieve the desired flavour. Any hardwood that
bears a fruit or nut is suitable for cooking.
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