71.
SMOKER OPERATION

COOKING • SMOKING • HOLDING PROCEDURES

3. PRE PA R E PR O D U C T FO R COO K I N G
A. Refer to individual cooking instructions.
4. PRE PA R E WO O D CH I P S
A. Take one container
load of dry wood
chips and soak the
chips in w ater for
5 to 10 minutes.
B. Shake excess water off wood chips.
C. Remove WoodChip Container from the
interi or back pan el of the smo ker. Place th e
moistened chips in the WoodChip Container
and repl ace the con tainer in th e oven.
5. LOA D PR O D U C T ON SHE LV E S
A. Refer to individual cooking instructions.
Do NOT ove rload the ov en.
B. Mo st meat pr oducts a re cooke d directl y on
wire shelves. For many products, the use
of pans is not recommended. See
individual product guidelines for
recommendations.
6. SET SM O K I N G TIM E R
The Smoking Timer activates the heating elem ent
located within the Wood Chip Container. When the
WoodCh ip Container is full, the heating element
can be activated to produce smoke for a peri od of
approximately 1 hour.
TO SET SMO K I N G FU N C T I O N :
• Press the SMOKER KEY.
• Press the up ▲▲and down ▼▼arrow keys
to select the smoke time in minutes.
7. O VER NIG HT COOK AN D H OLD
For maximum product tenderizing and to
reduce labor during peak preparation hours, it
is highly recommended that many products be
cooked and held overnight. Refer to individual
cooking instructions.

HOT SM OKE

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PRESS OR
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