Masterbuilt Sportsman Elite 20076115, Инструкция по сборке, уходу и использованию

Страница: 16 / 20

15
• Maximum temperature setting is 275°F (135°C).
• Do NO
T move unit across uneven surfaces.
• Rear handle is NO T for lifting.
• W ood chip loader and wood chip tray MUS T be in place when using smoker. This minimizes the
chance of wood fl are ups.
•
W ood chips must be used in order to produce smoke and create the smoke fl avor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may
need to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray.
T ray should
be cleaned out prior to, and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using
wood chips. Smoke will escape through seams and turn the inside
of smoker black. This is normal. T o minimize smoke loss around
door, door latch can be adjusted to further tighten door seal
against body.
• Opening smoker door during cooking process may extend cooking
time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude
is above 3,500 feet (1067m), additional cooking time may be required. T o insure that meat is
completely cooked use a meat thermometer to test internal temperature.
For rack supports, racks, water bowl and drip pan use a mild dish detergent. Rinse and dry
thoroughly.
For wood chip tray and wood chip loader, clean frequently to remove ash build up, residue and dust.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
For the interior, glass in door, meat probe, and exterior of smoker simply wipe down with a damp
cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
Door seal and inside seam that seal attaches to MUS T be cleaned with a damp cloth after each use
to keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• T o adjust door latch, loosen hex nut on door latch. T urn hook clockwise to tighten as shown. Secure
hex nut fi rmly against door latch. (see diagram)
IMPORTANT FACTS ABOUT USING SMOKER