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t
8. Fasten the thermometer (10) in the door. Fasten the door
handle (11).
9. Remove the screw at the top of the left rear corner and fasten
a hook (16) for the mains cable there.
Setting up the electric smoker
Attention Risk of damage!
During the use, the screws can loosen slowly and
impair the electric smoker's stability.
– Check the stability of the screws prior to each use. If necessary,
tighten all of the screws again to ensure the electric smoker is
standing securely.
•
Before use, place the electric smoker on an even, sturdy
surface outdoors.
Before smoking
•
Wash the grids, bowls and hooks using warm soapy water.
Then rinse it with clean water and dry it off.
•
Pre-firing
Before smoking for the first time, heat up the smoker for a
min. 30 minutes without food, but with water and smoke chips
at about 50 °C. The heat cleans the internal parts and burns
away the finishing residues of coloured parts of the device.
•
Then let the electric smoker cool down completely.
Operation
The products meant for smoking are put into and/or hooked inside
the smoking chamber, while the smoke chips are burning in the
smoke chip bowl (4, 5). The smoke thus produced drifts through
the smoking chamber and escapes through the chimney.
Beech and fruit tree wood chips are particularly suitable for
smoking. Only use the wood chips from the specialist shops,
which are especially suited for smoking.
•
During smoking, the door must remain closed, otherwise the
smoke escapes faster and the cooking will last longer.
•
Before switching on the smoker, place the smoke chip bowl
(4, 5) filled with chips on the bottom of the smoking chamber.
•
Place the water bowl (7) filled with water in the smoking
chamber. Add water if necessary.
caution – risk of burns!
Use a clean long-neched watering pot to avoid contact with
hot surfaces.
•
Connect the mains plug to a suitable socket.
•
Turn the temperature regulator (14) to the desired position.
•
Read the temperature from the thermometer in the door of the
smoking chamber. The ideal warm/hot smoking temperature is
in the range from 50°C to 85°C.
•
Fish or poultry, for example, are suitable as smoked products.
Other kinds of meat and certain vegetables are also suitable
for smoking.
•
If you would like to smoke meat or fish, put them into a mix of
salt, water and spices for several hours before smoking. Let
them dry properly before smoking.
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