Presto 06013 Скачать руководство пользователя страница 8

8

Smoked Nuts

 

  12  ounces whole or halved nuts

  2  teaspoons olive oil

  1  teaspoon seasoned salt

Add nuts to a medium bowl; drizzle with olive oil and sprinkle with salt. Stir to coat. 
Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid. 
Line top of all racks with aluminum foil. Add a single layer of nuts to each foil-lined rack after it is placed in the smoker. Place cover on 

smoker. 

Cold Smoke

 30 minutes. Remove nuts.

12 servings (serving size 1 ounce)

Smoked Gouda

  7  ounce wheel Gouda cheese**

**Any type of semi-firm cheese, such as Cheddar, Colby, Edam, Mozzarella, or Swiss can be substituted for Gouda.

Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid. 
Line top of base rack with aluminum foil. Place foil-lined rack in smoker. Put cheese on rack; place cover on smoker. 

Cold Smoke

 30 

minutes. Remove cheese; wrap tightly with plastic wrap. Refrigerate cheese for at least 24 hours to intensify the smoky flavor and aroma. 

7 servings (serving size 1 ounce)

Smoked Salsa

  6  Roma tomatoes, halved and seeded

  1  large jalapeño, halved and seeded**

 ½  large red onion, peeled and halved 

  1  cup chopped cilantro

  2  cloves garlic, minced

  2  tablespoons lime juice (juice from about 1 lime)

 ½  teaspoon salt

 ¼  teaspoon cumin

**If hotter salsa is desired, leave seeds in jalapeño.

Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid. 
Line top of base rack and one additional rack with aluminum foil. Put tomatoes, pepper, and onion on foil-lined racks after each one is 

placed in smoker. Place cover on smoker. 

Cold Smoke

 30 minutes. Remove tomatoes, pepper, and onion. Chop into coarse pieces; place 

into a medium bowl. Add cilantro, garlic, lime juice, salt, and cumin; stir until mixed. 

Makes 2 cups

Smoked Eggs

 

  Hard-cooked eggs, shells removed

 

  Seasoned salt**

**Use your favorite seasoned salt blend.

Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid. Place rack(s) in 

smoker and position eggs on rack(s). Sprinkle eggs liberally with seasoned salt. Place cover on smoker. 

Cold Smoke

 15 to 30 minutes. 

Remove eggs. Eggs should be refrigerated if not immediately consumed.

Care and Cleaning

1.  Allow smoker to cool completely before cleaning.
2.  Remove the smoking racks, charring cup lid, and charring cup. Then remove the wood chips/pellets. 

CAUTION! 

To prevent a fire, always soak the wood chips/pellets in water before discarding.

3.  Wash the smoking racks, charring cup, charring cup lid, and cover in warm, soapy water. Do not remove the cover gasket. Rinse and 

dry thoroughly. These parts can also be cleaned in the dishwasher. 

4.  Pour a small amount of warm, soapy water into the smoker base and clean the inside of the base, including the charring tray. A nylon 

mesh pad can be used, if necessary. Empty water, rinse, and dry thoroughly. 

Do not use steel wool scouring pads or abrasive 

cleaners on the smoker base

CAUTION! 

To protect against electrical shock or burns, never immerse the smoker base or power cord in water or other liquid.

5.  Store the charring cup and smoking racks in the smoker base.  

*See page 3, step 3.

Содержание 06013

Страница 1: ...er drape cord over edge of counter Never plug cord into outlet below counter or use an extension cord 6 Do not let cord hang over edge of table or counter or touch hot surfaces 7 Unplug from the wall...

Страница 2: ...o prevent smoke irritation Place it under a range hood vented to the outside or an open window Do not use the unit near a smoke alarm or smoke detector To prevent burns always allow smoker to cool com...

Страница 3: ...ton to adjust the smoking time The time will flash in the display window Fig C For cold smoke and hot smoke the time will increase in 5 minute increments and for combo smoke the time will increase in...

Страница 4: ...cover If the cover is difficult to remove pull the taller end of the vent plug Fig E from the cover to break the seal 13 If smoking meat check the internal temperature with a meat thermometer to assu...

Страница 5: ...risket 3 to 4 pounds 5 to 6 hours Combo Smoke 190 to 200 F Ribs 3 to 4 pounds 3 to 4 hours Combo Smoke 190 to 200 F Roast arm top bottom round boneless rump 3 to 4 pounds 3 to 4 hours Combo Smoke 190...

Страница 6: ...ce base rack in smoker Put brisket on rack fat side up place cover on smoker Combo Smoke 5 hours Remove brisket to a cutting board and wrap with aluminum foil Allow to rest for 30 minutes Slice briske...

Страница 7: ...cup lid Remove fillets from dish and pat dry Place base rack in smoker and put fillets skin side down on rack Stack additional rack onto base rack and place fillets on rack as described above Place c...

Страница 8: ...e rack and one additional rack with aluminum foil Put tomatoes pepper and onion on foil lined racks after each one is placed in smoker Place cover on smoker Cold Smoke 30 minutes Remove tomatoes peppe...

Страница 9: ...nt parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine Presto replacement parts look for the Presto trademark Canton Sales and Stora...

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