Maximex 93676, Руководство пользователя

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HOW TO OPERATE
COLD SMOKE
For your information: The function "Cold Smoke" refers to a temperature of 60 ° C.
Smokes food that is already cooked, or you will cook later. The temperature of the smoker will
reach 60°C. Cold smoking will completely permeate the food with smoky flavor, but does not dry
out the surface of the food. Cold smoking does not cook foods.
1. Plug the cord into an outlet. Press ON/OFF-Switch. The display will show "--:--".
2. Position the charring cup around the heating element. Place wood chips around the element in the charring cup. If
cooking:
a. up to 2 hours, fill the cup about half full.
b. between 2-4 hours, fill the charring cup.
3. Place the lid on the charring cup. Add the base rack to the smoker.
4. Place the food on the rack(s).
5. Put the lid on the smoker (ensure the vent is plugged and the gasket is sealed around the rim), and set the desired
smoking time by pressing COLD SMOKE, then TIMER. The display will count up 0:01 - 2:00 (hold the TIMER
button down for rapid increase).
6. Press START to begin cooking. The display won't start counting down until the smoker heats up (may take a few
minutes). The smoker may emit a little smoke as the cooking process goes on — this is normal. Try not to open the
lid to check on your food, as this will allow smoke to escape.
7. When the smoking time has elapsed, 3 beeps will sound and the smoker will turn off. Remove the lid. (Add more
time if needed using COLD SMOKE.)
8. While wearing oven mitts, remove the food from the smoker by lifting out the rack(s). Unplug the smoker.
Food Cold Smoking Time
Note: The possibilities are unlimited for cold smoking foods. The table below shows some of the foods we tried.
Times may vary depending on thickness of the food or the wood chips you use.
Garlic Head
(slice the top off)
¾ - 1 hour
Mushrooms ½ hour
Nuts ½ hour
Onion (halved) ½ - 1 hour
Sea Salt 1-2 hours
Tofu (drained and pressed) 1-1½ hours
Tomato (halved) ½ - 1 hour
Tip:
It is fine to put small items, or items that may drip, on aluminum foil on top of the rack(s) in the smoker.
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