Silit ecompact Mode D'emploi page 37

During smoking, the roaster is heated up
without any liquid in it. When smoking food,
constantly monitor the roaster, as overheat-
Warning
ing could damage the cookware and / or hour
stove.
Fig. 1
Fig. 2
Fig. 3
Smoking instructions
ecompact components required for smoking: roaster, lid with
®
thermometer, high and / or low insert, dividers (if required).
• Place approximately 2 tablespoons of smoking powder*
(available from anglers' shops) in two separate heaps on
the roaster base near the centre of the pan (do not distrib-
ute powder) and wet with a few drops of water (see fi g. 1).
• Crumple up a piece of tin foil and place it on the smoking
powder heaps (see fi g. 2). This is necessary to prevent the
juices from the food dripping onto the smoking powder.
• Place the insert in the roaster (grease the base of the insert
slightly with vegetable oil so that the smoked food can be
easily removed).
• Dry the food to be smoked with kitchen paper and season
or marinate to taste.
• Place the food to be smoked on the insert or across the
dividers in the insert (e.g. for whole fi sh) and close the lid
(see fi g. 3).
• Heat the roaster on the stove. As soon as smoke becomes
visible, immediately reduce the heat by half. The cooking
time starts now.
Caution: do not under any circumstances
overheat the roaster! Reduce the heat on
Warning time!
• After half the cooking time has passed, switch off the stove.
Ensure however, that smoke is visible throughout the entire
cooking time.
• During smoking, the thermometer slowly rises to approxi-
mately 70–75 °C for fi sh and 90 °C for meat.
Smoking
37