OPERATING INSTRUCTIONS
WARNING - The element cover and both side channels must be in place
before loading or operating all of the Smoke Chef ovens!
Loading the product:
1.The
The racks slide in and out for easy loading and unloading. Sheet pans may be used instead of the food racks in the
Lay the product directly on the food racks. Flat items such as ribs, pork chops, half chickens, etc. can be loaded on each shelf. Larger items, depending on size, may require the removal of every other food rack.
2.The drip pan should be emptied and slid into place under the oven. If the drip pan is not in place, grease will drip onto the floor under the oven.
If the product is to be smoked:
3.Slide the chip box off the element bracket, ( CAUTION: This box is HOT when the oven has been in operation ) load wood chips in the box, close the lid and slide the box onto the element bracket. Note: The flavor and amount of smoke generated can vary with the type and amount of hardwood chips used.
To start cook cycle:
4.Adjust the flue damper in the
5.Manual Controls: Turn the main power switch on, set the control thermostat to the desired cooking temperature, and turn the smoker switch on.
Digital Controls: See Digital Control Operations on Page 8.
When cook cycle is complete:
6.Manual Controls: If the product is to be held in the oven, turn the control thermostat down to the desired hold temperature and turn “off” the smoker switch. The oven will hold the product at the set temperature.
Digital Controls: Hold cycle is
Note: Open the oven door for a few minutes to get the oven down to the hold temperature quickly.
7.Manual Controls: If holding the product is not desired, turn off the main power and the smoker switch, remove the chip box, and extinguish the wood chips with water. Properly dispose of the ashes. (CAUTION: This box will be HOT. Use protective gear.)
Digital Controls: Follow Manual Control procedure above.
8. Unload the food product and dispose of the grease drippings in the drip pan.
5