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Use and Installation Manual
FM2/FM3/FM4
Item presentation
This appliance is made of stainless steel and is fitted with heating element (power
250 W) which enable you to smoke fish, meat and other delicatessen products with natural
sawdust.
Installation
Your smoker needs to be connected to 230 V or 110 V + Neutral + Earth
Phase : Brown
Neutral :Blue
Earth : Yellow/Green
Features
References
FM2
Dimensions in
27,9x16,1x7,8
ins
Power in W
250
Voltage en V
110/230
Weight in Kg/lbs
12/26,4
Getting started
For ease of packing, the handle has been screwed upside down, you need to unscrew it and
mount it on the top of the lid.
To set up the appliance:
-
Push the heating element into the ash-pan.
-
Place the grid in the bottom of the ash-pan. Put sawdust on the grid making a slight
slope. While starting the smoker, be sure that the ventilation holes are open on the ash-
pan.
-
Plug in the appliance and turn the timer on (9 minutes). It will automatically light the
sawdust.
-
Leave the lid of the ash-pan half-open if necessary. When the smoker is running under
a cooker hood, please avoid drafts.
FM3
FM4
39,9x16,1x7,8
27,9x16,1x11,7
250
250
110/230
110/230
15/33,1
14/30,8
-
As soon as you obtain an incandescent point, put the lid of the ash-pan down and
gradually reduce the draft. The drawer must be at least 1 centimeter above the smoker.
In case some smoke escapes back through the ash-pan, put a moist cloth on the joins.
-
During operation adjust air stir according to needed quantity of smoke.
A full ash-pan allows three hours smoking.
Using advice
To preserve the food in its best conditions it is better to cut your pieces of food prior to
smoking them.
Ideally use the smoker outside or under a cooker hood.
You should use beech or oak sawdust but never use sawdust from coniferous trees, treated
wood or conglomerate.
Maintenance
Please avoid the use of detergent to clean the smoker.
Cooking times
Designation
Cutting
Salting with
cooking salt
Salmon of 3 kg
Filet without
5 to 6h
bones under
skin
Trout
Filet or entire
2 to 3h
fish
Eel
Entire
Halbut
Filet with skin
2 to 3h
Goose or duck
Entire
Rub them with
sides
a bunch of
mixed herbs and
keep 7 to 8 h
Chicken
Small parts
Pork
Belly, loin,
8 to 10h depend
sausages,
on thickness
chipolatas
During salting operation, you can put a caster sugar layer under the salt. Just, to obtain a
better coloration of the fish.
Soaking
Cold drying
Soak in water
12h
during ½h
Soak 15 to 20
12h
mn
4h
Soak 25mn
12h
Soak 15 to
12h
20mn
Wash them 1
24h
mn under
running water
4h
Wash them 1
24h
mn under
running water
Soak 45 mn
24h
Smoking
2 to 3h
2 to 3h 1/2
4h tepid
3h
2 to 3h
3h
2 à 3h
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