OPERATING INSTRUCTIONS
CombiSmoker® Procedures
Load wood chips.
•Measure one container full of dry wood chips.
•Soak dry chips in water for 5 minutes.
•Shake excess water off wood chips.
•Place moistened chips back into the container
and position the container securely on the two prongs located on the interior back panel of the oven.
A full container of wood chips will produce smoke for an approximate period of one to two hours depending on the cooking temperature being used for the selected product. The preprogrammed CombiTouch recipes have been tested to ensure complete product smoke penetration and full smoke flavor.
CHEF OPERATING TIP
Products such as ribs that require heavier smoke penetration to reach full smoke flavor should remain in
the oven after cooking has been completed. Do not open the oven door.
Set the oven in the Low Temperature Steam Mode at 140° to 160°F (60° to 71°C) and allow the product to remain in the oven for a period of one hour.
If you would like assistance, you are invited to contact an
NOTE: Always keep the oven door closed whenever operating the smoking function.
The CombiTouch CombiSmoker can be operated without using the smoking function. After using the oven as a smoker, however, it is necessary to clean the oven in order to prevent a transfer of smoke flavor to
AVAILABLE FROM ALTO-SHAAM
WOOD CHIPS |
| 20 pound bulk packs | |
the total weight of |
| Apple |
|
wood chip bulk packs | Hickory |
| |
may vary due to high |
| ||
moisture content |
| Cherry |
|
when packaged. |
| ||
| Sugar Maple |
| |
c a u t i o n
DO NOT OPEN THE OVEN DOOR DURING THE
SMOKING FUNCTION. The introduction of outside air in the oven compartment may cause the wood chips to flame.
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.
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