OPE R A Ti o n
Preparation
Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.
Wood Chips
Soak one full tray of wood chips in water for 5 to
10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.
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.
Hot Smoke Procedure
Press and release power switch on/Off Control Key.
Press and set Cook thermostat to required
cooking temperature.
Press and set Time or Probe.
Press and set hold thermostat to required
holding temperature.
Enable and set PROBE HOLD mode if
desired.
The Oven is automatically programmed to preheat to the set cooking temperature. The
oven will produce an audible signal when
fully preheated.
Prepare product for cooking. Load product on shelves.
To Set Smoking Time
Press the Smoker key.
Press the Up and Down arrow keys to select the smoke time in minutes.
Press Start.
Note: The smoking timer activates the heating element located within the wood chip container when in either a cook or hold mode. The smoke element will not turn on during preheat or ready modes.
A full wood chip container will produce smoke for a period of approximately 1 hour, even though the timer can go past one hour.
For maximum product tenderizing and to reduce labor
during peak preparation hours, products can be
cooked and held overnight.
These instructions are basic operational guidelines only.
For complete instructions, see the HALO HEAT Guide to Low Temperature Cooking and Holding provided with the oven.
Cold Smoke Procedure
To Enter Cold Smoke Mode Press and release power switch on/Off Control Key.
Press and hold the Smoker key for a period of 3 seconds.
To Set Cold Smoke Holding Temperature The temperature will default to the last smoke holding temperature set by the user. The holding temperature range is
14°F to 205°F
To increase this default temperature, press the Hold Key and press the Up Arrow to set a higher default temperature.
To Set Smoking Verification
Temperature (if desired)
Press the Probe Key
Press the Up and Down arrow keys
to select the verification temperature. The probe range is 14°F to 195°F
This will incorporate the probe into the cold- smoking process and the control will alarm if the temperature exceeds the probe set point.
To Set Smoking Time
Press the Smoker key.
Press the Up and Down arrow keys to select the smoke time in minutes.
Prepare product for smoking.
Place stainless steel tray filled with ice on shelf above the smoker tray.
Load product on shelves. Press Start.
Taste preference | Minimum Smoking time |
Light Smoke Flavor | 10 min. |
Medium Smoke Flavor | 30 min. |
Heavy Smoke Flavor | 40 min. |
Very Heavy Smoke Flavor | 60 min. |
Extra Heavy Smoke Flavor | 80 min. |
pg. 20 |
