Using The Smoker Box - Viking Range 5 Série Utilisation Et Entretien

Slide the pointed end of the skewer into the motor and rest
the other end on the rollers on the other side of the grill.
The notched portion of the skewer must rest on the rollers
for proper operation.
Must rest
on rollers
The Rotisserie Burner
To light the rotisserie infrared burner, fi rst mount To light the rotisserie infrared burner first m
the skewered food item on the grill then follow the

USING THE SMOKER BOX

Professional chefs far and wide set their restaurant cuisine
apart by cooking over wood fi res. Imparting a delicate hint
of wood smoke enhances food, raising your culinary skills
to the next level. Now you can impart that same culinary
touch using the smoker/steamer accessory.
The smoker box will rest directly on the grill frame, beneath
the main racks. The smoker box is constructed of 304
Gauge Stainless Steel for years of use.
Wood Chips
There are many wood chips available and selection is
based on personal taste. The most common woods used
are mesquite or hickory. Soak the chips in water for
at least 30 minutes before putting them on the slotted
rack in the box. That will slow their burning and provide
more smoke. Extended cooking times, such as with large
...continued
rotisserie lighting procedure. (See INDEX: "Rotisserie
Burner, Lighting" for further details.)
Once lit, the rotisserie burner should reach cooking
temperatures in about 1 minute. It will glow evenly across
its surface in about 5 minutes.
NOTE: The grill thermometer should not be used for
rotisserie cooking. It is not designed to read direct infrared
heat.
If the burner will not stay lit when you release the control
knob, re-light it and hold the control knob in for at least 60
seconds to allow the thermocouple to heat up.
If, after holding the control knob in for at least 60 seconds,
the burner still will not stay lit when releasing the control
knob, call for service.
(See INDEX: "Obtaining service" for further details.)
Shut off all other burners while using the rotisserie burner.
roasts, may require adding wood chips and water to the
box several times. Try to limit the number of times you
open the hood, as each opening can add as much as 15
minutes to the cooking time. Use high heat to start the
chips smoking, then reduce the heat to prevent them from
drying out and fl aming up.
The smoker box can also double as a steamer box, fi lling it
with water instead of wood. Whether smoking or steaming
though, keep the hood closed as much as possible to
maximize the effect.
A quality meat thermometer is a good thing to have
when smoking your foods because cooking times can
vary greatly from one food to the next and from one day to
the next.
Smoke occurs at approximately 575 degrees F. at the
grilling surface. Set the burner knob to medium/medium
low to achieve this temperature. Control the smoking by
adjusting the heat and being careful not to adjust it too
high.
For best results keep the lid closed. The best absorption
of smoke fl avor occurs early in the cooking process. When
fi nished with smoking, allow the smoker box to cool and
dispose of remnants. p p p p p p
CAUTION
Handle the smoker box with care. The cover
becomes extremely hot when in use. Use sturdy,
properly insulated gloves or dry pot holders.
INSTALLATION / USE & CARE
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