E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES
S MOKED D UCK , WHOLE
P ROD UCT | SPECIF ICATI ONS a nd PRE PARATI ON | |
| Duck, Who le: | 4 t o 5 lb (2 | kg) |
Sea son a s d esi red . Rub wit | h oil and paprika . | |
Place ducks di rect ly o n wi re shelves.
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| OVERN IGHT CO OK & HOLD: |
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| Cl osed |
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| Not Recom mend ed |
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MODEL | |
SHELVES | 2 |
PER | |
COMPARTMENT | 6 duck s pe r sh elf |
PER SHELF | |
ITEMS |
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MAXIMUM | 12 d uck s |
CAPACITY | 60 lb (2 7 kg ) |
PAN | none |
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USAGE |
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FINAL INT ERNAL TEMPERATURE :
18 5° to 190°F (8 5° to 88°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 C OOK key.
• Press the up and down arrows to set the
cooki ng temp erature to 3 00°F (149°C).
OV ERRID E ALL OWANC E: 20° F ( 11°C )
• Press the PR OBE ke y.
• Press the up and down a rrows to set the probe temperature to
• 165° t o 170 °F (74° to 7 7°C) .
Ins ert the pr oduct probe into a duck th igh.
•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.
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 cooking temperature to 300°F (149°C)
•Press t he TIME key.
•Press t he up an d down a rrows to se t the cooki ng time to 3 to
•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.
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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| 1 Hour |
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| 8 H our 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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