Pro Idee 93676 Mode D'emploi page 12

HOW TO OPERATE
COMBINE SMOKE
For your information: The function "Cold Smoke" refers to a temperature of 60 ° C.
Cold smokes the food first (to permeate with smoky flavor), then hot smokes the food (to cook and
seal in the flavor). Recommended for larger cuts of meat.
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 COMBINE SMOKE, then TIMER. The display will count up 0:30- 4:00 (hold the
TIMER button down for rapid increase). Cold smokes the food first (to permeate with smoky flavor), then hot
smokes the food (to cook and seal in the flavor). Recommended for larger cuts of meat.
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 cooking/smoking time has elapsed, 3 beeps will sound and the smoker will turn off. Remove the lid. If
cooking meat, ALWAYS check for doneness with a meat thermometer. (Add more time if needed using HOT
SMOKE.)
8. While wearing oven mitts, remove the food from the cooker by lifting out the rack(s). Unplug the smoker.
Note:
The table shows the
breakdown between cold
and hot smoke times when
COMBINE SMOKE is
selected:
Note: When smoking meat, the smoking time is not as important as the internal temperature of the meat. You will find
that this smoker works much faster than traditional smoking methods. Please monitor temperatures closely to avoid
undercooked or overcooked food!
Food / Internal Temperature
Beef Brisket/ 88-93°C
Beef Roast / 88-93°C
Beef Ribs / 88-93°C
Beef Country Style Ribs / 79-82°C
Beef Meatloaf/Burger / 71°C
Beef Steak / 57°C (med. rare)
Beef Prime Rib / 54-57°C (med. rare)
Pork Butt Roast (for pulled pork) / 96°C
Pork Ribs / 82-85°C
Pork Tenderloin / 62°C
Combine Smoke Cold Smoke
0:30
1:00
1:30
2:00
2:30
3:00
3:30
4:00
Whole Chicken / 74°C
Chicken Legs/Wings/Thighs / 74°C
Turkey Breast / 74°C
Turkey Legs / 79-82°C
Salmon Fillet / 62°C
Tilapia Fillet / 62°C
Whole Trout / 62°C
Oysters done when edges curl
Shrimp done when curled to "C"
Hotdogs / 79-82°C
Hot Smoke
0:12 0:18
0:24 0:36
0:36 0:54
0:48 1:12
1:00 1:30
1:12 1:48
1:24 2:06
1:36 2:24
GB