Masterbuilt MES 430G Mode D'emploi page 32

Main Temperature Sensor Access
Figure E1
Tool needed for access: Phillips head screwdriver
Meat Probe Thermometer Temperature Verification
Low Temperature Test
1. Place meat probe thermometer in ice water (temperature of ice water = 32°F = 0°C) for 5 minutes.
2. Turn on smoker.
3. LCD will show the temperature at the probe.
4. Meat probe thermometer reading should be 32°F, ±5°F. Acceptable range is within 27°F to 37°F.
High Temperature Test
1. Place meat probe thermometer in boiling water (temperature of boiling water = 212°F = 100°C) for 5 minutes.
2. Turn on smoker.
3. LCD will show the temperature at the probe.
4. Meat probe thermometer reading should be 212°F, ±5°F. Acceptable range is within 207°F to 217°F.
Cabinet Temperature Verification
1. Place meat probe thermometer in center of middle rack.
2. Turn on appliance.
3. Set controller to 275°F.
4. Allow appliance to reach and stabilize at 275°F.
5. Read the actual cabinet temperature displayed.
6. Press the UP or DOWN arrows to scroll though the corresponding meat probes, MP 1/MP 2/MP 3/MP 4.
LCD will show the temperature at each probe.
7. Meat probe thermometer reading should be ±15°F of the actual cabinet temperature.
Wood Chunks/Chips Smoking Guide
POULTRY
Hickory, Mesquite,
Alder, Pecan, Maple,
Apple, Cherry
FISH
Hickory, Alder,
Pecan, Apple
32
To access main temperature sensor:
• Turn the smoker off and unplug the smoker
from power source.
• Remove the four (4) screws from main
temperature sensor access panel and
then remove panel and rubber gasket.
See Figure E1.
• Unplug the main temperature
probe connector.
To reassemble components:
• Confirm the smoker is powered off and
not plugged into a power source.
• Follow removal steps in reverse order
to reassemble smoker.
HAM
Hickory
BEEF
Hickory, Mesquite
PORK
Hickory, Alder, Pecan,
Maple, Apple, Cherry
LAMB
Mesquite