Al t o – Masterbuilt 30-inch Electric Digital Stainless Steel Smokehouse (20070411) USER GUIDE User Manual
Page 16
15
•
Maximum temperature setting is 275°F (135°C).
•
Do NOT
move unit across uneven surfaces.
•
Rear handle is NOT
for lifting.
•
W
ood chip loader and wood chip tray MUST
be in place when using smoker
. This minimizes the chance
of wood
fl are
ups.
•
W
ood chips must be used in order to produce smoke and create the smoke
fl avor
. See “W
ood Smoking
Guide for Meats” section in this manual.
•
Check grease tray on back of unit often during cooking. Empty grease tray before it gets full. Grease
tray may need to be emptied periodically during cooking.
•
Do not open smoker door unless necessary
. Opening smoker door causes heat to escape and may
cause wood to
fl are up. Closing the door will re-stabilize the temperature and stop
fl are
up.
•
Do not leave old wood ashes in the wood tray
. Once ashes are cold empty tray
. T
ray should be cleaned
out prior to and after each use to prevent ash buildup.
•
Glass in door is tempered and will not break under normal operation.
•
This is a smoker
.
There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black.
This is normal.
To
minimize smoke loss around door
,
door latch can be adjusted to further tighten door seal against body
.
•
To
adjust door latch, loosen hex nut on door latch.
T
urn hook clockwise to
tighten as shown. Secure hex nut
fi rmly against door latch.
•
Opening smoker door during cooking process may extend cooking time
due to heat loss.
•
When outside temperature is cooler than 65°F (18°C) and/or altitude is
above 3,500 feet (1067m), additional cooking time may be required.
To
in-
sure that meat is completely cooked use a meat thermometer to test inter-
nal temperature.
IMPORT
ANT F
ACTS
ABOUT USING SMOKER
For smoking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly
.
For wood chip tray and wood chip loader
, clean frequently to remove ash build-up, residue and dust.
For the interior
, glass in door
, light cover
, meat probe, and exterior of smoker simply wipe down with a
damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly
.
Door seal and inside seam that seal attaches to MUST
be cleaned after each use to keep seal in proper
working condition.
AL
W
A
YS MAKE SURE UNIT IS UNPLUGGED
AND COOL
T
O
THE T
OUCH BEFORE CLEANING
AND ST
ORING.
HOW T
O
CLEAN SMOKER
4
LIST
A
DE PIEZAS
PIEZA No
.
CANT
.
DESCRIPCIÓN
PIEZA No
.
CANT
.
DESCRIPCIÓN
1
1
Parte principal del ahumador
12
1
Colector de residuos
2
1
Puerta del ahumador
13
4
Rejilla de ahumado
3
1
Regulador de ventilación
14
1
Bisagra de la puerta
4
2
Pata roscada ajustable
15
1
Bandeja para la grasa
5
2
Ruedas
16
2
Remate de la pata
6
1
Control digital
17
1
Control remoto inalámbrico
7
1
Manilla trasera
18
1
Termómetro para la carne
8
1
Cerrojo de la puerta
19
1
Juego de la cubierta de bombilla
9
1
Tazón para el agua
20
1
Elemento
10
1
Recipiente para los trocitos
de madera
21
2
Soporte de la rejilla de cocción
11
1
Cargador de trocitos de
madera
22
1
Tapa para los trocitos de madera
¡AL
T
O
!
NO DEVUEL
V
A
EL
PRODUCT
O
AL
MINORIST
A:
Si necesita asistencia
con el armado, le faltan piezas o tiene piezas dañadas, llame al Servicio
de atención al cliente de MASTERBUIL
T,
al 1-800-489-1581.
Cuando llame, tenga a mano el número de modelo y el número de serie.
Estos números
fi guran en una etiqueta plateada ubicada en la parte trasera de la unidad.
1
8
15
17
2
4
5
6
7
10
11
12
9
3
13
18
19
14
20
22
21
16