E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES
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| P RODU CT SP |
| ECI FI CATIO NS an d P REPARAT |
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| Turkey | Whol e: | 25 lb | (11 kg) |
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| Turkey | m us t be | fully | tha wed . Se ason as desired . |
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| Rub w it h oil , but |
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| NOTE: | When c ooking and hold ing o vernight or |
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| hol din g for an exte nde d period of tim e, | WOODILL |
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| set the cook the rmost at to 250°F (121°C). |
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| OVERNIG HT COOK & HOL D: | ||||||
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| Hig hly Recom mende d. |
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MODEL | 767- SK/III, 1767- SK/ III |
SHELVES | 1 |
PER | |
COMPARTMENT |
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PER SHELF | 2 turk ey s |
ITEMS |
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CAPACITY | 2 turk ey s |
MAXIMUM |
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USAGE | non e |
PAN |
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FINAL INTERNAL TEMPER ATURE :
185 °F (85 °C)
AT EN D OF OVERRIDE P ERIOD
TO CO OK B Y P RO BE
TO CO OK B Y TI ME
• Press and relea se control ON /OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking temperature to 275°F (135°C).
OVE RRIDE ALLOW AN CE : 20°F (11°C)
• Press the P ROB E key.
• Press the up and down arrows to set the probe temperature to
• 165° to 170°F (74° t o 77°C).
Insert the product pro be into a tur key thig h.
• Press the H OLD key.
• Press the up and down arrows to se t the holding temperature to 160°F (71°C).
• Press the S MOKER ke y.
• Press the u p and down arrows to set the 
smoke time to 1 hour.
CLO SE 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 275°F (135°C).
• Press t he TIME key.
10 minutes p er pound (22 minute s pe r kg ) for the first turkey,
plus
add 30 minut es f or the second turk ey.
•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 DOOR .
WAIT FOR THE AUDIBLE SIGNAL PRESS
TO INDICATE OVEN HAS PREHEATED.
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| MINIM UM H O LDI NG TIME R EQUIRE D |
| MAX IMU M H OLDI NG T IME |
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| 1 to 2 Hour s |
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| 10 Hour s |
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| TIME REQ UIR ED | IN “HOLD ” CY CLE BEF ORE SER VI NG . |
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| TH E TIM E | AND PROBE | TEMPERA | TURE ARE S UGGES TED | GU IDE LI NES ONLY . | ALL C OOKING | S HOULD | B E BA SE D ON I N TER N AL PRODU CT | TEMPER ATURE S . |
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| DU E TO VA RIA TI O N S I N | PRODUCT | QUALITY | , WEI G H T, AN D | D ES IR ED DE GREE OF | DONE N ES S , THE COOKIN | G TI M ER OR P ROBE TEM P E RA T URE | M AY NEE D TO BE |
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| AD JU STED | ACCORDINGL | Y. AL WAYS FOLLOW | L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS F OR ALL | I NT ERN AL TE M PER ATU R E R EQ U IRE ME NTS . |
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77.
