E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES
S MOKED F | RES H H AMS |
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P ROD UCT SPECIF | ICATI ONS a nd PRE | PARATI | ON | |||||
| Pork Fres h H am : 14 t o 17 | lb | (6 to 8 kg) |
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Sea son a s d esi red and pla | ce | ha ms d irectly |
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on wire sh el ves. |
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NOTE: Thi s prod uct requir | es 3 to 4 smoke cycl | es | of 1 |
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hour eac h wi th | a full | wood chi p containe | r for |
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eac h cyc le. | Pr ess t he SMOKER key a nd |
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re set t he sm ok e t ime r to one hour for |
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eac h cyc le. |
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| CWOODILL |
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| ONT | CHI | ||
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D OOR
V ENTS:
Cl osed
MODEL |
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SHELVES | 2 |
PER | |
COMPARTMENT |
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PER SHELF | 3 t o 4 hams |
ITEMS |
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MAXIMUM | 6 t o 8 hams |
CAPACITY | up to 10 0 lb (4 5 kg) |
PAN | none |
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USAGE |
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FINAL INT ERNAL TEMPERATURE :
160°F (71°C )
AT END OF OVERRID E PERIOD
TO COOK BY PRO BE
TO CO OK B Y TI ME
• Press and r elease cont rol ON /OFF key.
• Press the COOK key. | to |
• Press the up and down arrows | |
set the cooking temperature to |
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250°to 275°F (121°to 135°C). |
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OV ERRID E ALL OWANC E: 12° F ( 7°C)
• Ins ert the pr oduct probe .
• Press the PR OBE ke y.
• Press the up and down a rrows to set the probe t emp erat ure to14 8°F ( 64°C).
•Press the HOL D ke y.
•Press the up an d down arrows to set the hol din g tem pera ture to 160°F (71°C).
•Press the S MOK ER key.
•Press the up and down a rrows t o set the smoke t ime t o 1 hour for each cycle as indicat ed above.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL PRESS
TO INDICATE OVEN HAS PREHEATED.
•Press a nd release control ON/OFF key.
•Press t he COOK ke y.
•Press t he up an d down a rrows to se t the cooki ng t emperature to 250°to 275°F (121°to 135°C).
•Press t he TIME key.
•Press t he up an d down a rrows to se t the time to 12 minutes per poun d for the first ham (26 minutes per kilogram)
plus,
add 30 minut es f or each additiona l ham.
•Press t he HOLD ke y.
•Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F (71°C) .
•Press t he SMO KER key.
•Press t he up an d down a rrows to se t the smo ke time to 1 hour for each cycle
as indicated above .
CLOSE THE OVEN DOO R.
WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED.
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| MINIM UM HO LDIN G TI ME REQUI | RED |
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| MAX IMUM HOL | DI NG T IME |
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| 2 Hour s |
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| 10 Hour s |
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| TIM E REQ UI RE D IN “HOLD ” CYC LE BE FORE | SER VI NG . |
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| THE | T IME AND PROBE | TEMPERATURE | ARE SUGGESTE D | GUI DEL INES ONL Y. | ALL COOKI | NG | S HOUL D | BE BASED | ON | I N TER NA L P ROD UC T | T EMPERATU | RES . | |||
| D UE | TO VARI ATIONS IN | PRODUCT QUALITY | , WE I G H T, AN D | D ES IR E D D EGRE E OF | DONE NES S , THE COOKI | N G T I M E R | OR PROB E TE M P ER ATU R E | M AY NEED | TO BE | ||||||
| A DJ USTE D ACCORDINGL | Y. AL WAYS | FOLLOW | L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR | ALL | I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS . |
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74. |
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