72.
S M OK E R O PE R ATI O N
COOKING • SMOKING • HOLDING PROCEDURES
THE OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
A. Press power switch “ON.”
B. Press HOLD KEY.
• Press the up
▲▲
and down
▼▼
arrow
keys to set HOLD temperature to
32°F (0°C).
C. Press and hold the “SMOKER” key
for approximately 5 seconds until an
audible signal (beep) is heard and
smoke time
is displayed.
• Press the up
▲▲
and down
▼▼
arrow
keys to select the smoke time
in minutes.
D. Insert sanitized PROBE into the
p
roduct and allow temperature of
probe to reach product temperature
(approximately 10 seconds).
E. Press PROBE KEY.
• Press the up
▲▲
and down
▼▼
arrow
keys to set PROBE temperature to
50°F (10°C).
NOTE: If probe temperature is above
the set probe temperature of 50°F (10°C),
the probe light will flash and the unit
will beep 3 times every 15 seconds to
alert the operator to a product over
temperature condition.
C O L D S M O K E
• Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of 60°F (16°C)
to prevent the oven from producing heat.
TO INCREASE THE DEFAULT TEMPERATURE: Press the HOLD KEY and press the up
▲▲
arrow to set a higher default temperature.
*OV EN DE FAULT TEMP ERATURE A DJ UST MEN T
W A R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
PRESS
OR
