Gasmate BQ2057, Руководство пользователя

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CARE & MAINTENANCE
• Wash cooking racks and water bowl with hot
soapy water, rinse well and dry. Lightly coat
cooking racks with vegetable oil or vegetable
cooking spray.
• Clean inside and outside of Smoker by wiping
off with a damp cloth. After cleaning, apply a
light coat of vegetable oil or vegetable cooking
spray to the interior surface of the smoker body,
cooking racks and water bowl. This simple
process will help reduce interior rusting.
Note: NEVER oil the smoker pan lid. This could
cause fire.
Note: Smoke will accumulate and leave a
residue in the top of your unit that may drip onto
food during cooking. To minimize accumulation
of residue, wipe off after each use.
• Never apply paint to the interior surface.
• Rust spots on the interior surface can be buffed,
cleaned, then lightly coated with vegetable oil or
vegetable cooking spray to minimize rusting.
• Always keep your Smoker covered when
not in use to protect against excessive
rusting and dust.
WARNING
• Always allow Smoker and all components
to cool completely before handling.
• Never leave ashes in Smoker unattended.
• Before leaving unattended, remaining ashes
must be removed from Smoker. Use caution
to protect yourself and property. Place
remaining ashes in a non-combustible
metal container and completely saturate
with water. Allow ashes and water to
remain in metal container 24 hours prior to
disposing.
• Cover and store Smoker in a protected
area, out of reach of children.
This smoker is suitable for both cold and
hot smoking.
The achievable temperature range for this electric
smoker is 45°C to 120°C depending on ambient
temperature and the number of vents which are
open and if one or two elements are turned on.
Cold Smoke
To specifically cold smoke the best option is to
have all eleven air vents fully open. You will also
need to have the water draw open about 80mm.
This will give you a cabinet average temperature
of 45°C.
When cold smoking ensure food has been
cured in brine to reduce the potential for bacteria.
Cold smoked food should be cooked to a
temperature above 63°C to eliminate harmful
bacteria before consuming.
Hot Smoke
To specifically hot smoke at the highest
achievable temperature please ensure all vents
are closed and both draws are closed. Usually
this will require both elements to be turned on to
achieve the correct hot smoking temperatures.
Adjusting Temperature
The best way is to reduce temperature slowly is to
open the bottom vents this will cool the element.
To reduce the temperature further start opening
the top vents.
Food Temperature
Always test food with a specific temperature
probe. Do not solely rely on the cabinet
temperature gauge.
Remember bacteria grows on food between
5°C and 60°C. Ensure food is at a temperature
above 63°C