Masterbuilt 30-inch Electric Digital Smokehouse Black (20070213) USER GUIDE - Manual (Page 13)

LISTE DES PIÈCES
ARRÊTEZ
NE RENVOYEZ PAS L'APPAREIL AU DÉTAILLANT Pour obtenir de l'aide pour le montage
ou encore des pièces de rechange, ou si des pièces sont endommagées ou manquantes,
appelez le service à la clientèle de MASTERBUILT au 1-800-489-1581.
Veuillez avoir le numéro de modèle et le numéro de série à portée de main pendant l'appel.
Ces numéros sont situés sur l'étiquette argentée à l'arrière de l'appareil.
LISTE DE LA QUINCAILLERIE
AA
Vis M6 de
25 mm
Qté : 12
Vis ST4 de
16 mm
Qté : 10
BB
PIÈCE DESCRIPTION N o DE PIÈCE
A Corps du fumoir 9907120051
B Panneau de commande 9007120002
C Supports pour grille 9007120001
D Grille de fumaison 9007120002
E Défl ecteur d’égouttement 9007120003
F Bac d’égouttement 9007120009
G Chargeur de copeaux de bois 9007130028
H Récipient pour l’eau 9007120004
I Contenant à copeaux de bois 9007130026
J Plateau à graisse 9007120019
K Support pour plateau
à graisse 9907120016
L Moulure du panneau droit 9907120009
L Moulure du panneau gauche 9907120010
M Pied à visser réglable 910050006
N Pied avant droit 9907120006
N Pied avant gauche 9907120007
PIÈCE DESCRIPTION N o DE PIÈCE
O Porte 9907130001
P Poignée de porte (dans
le style d’une barre) 9907120052
Q Poignée de porte 9907120012
R Charnière de porte 9907120013
S Régulateur d’air 9907120005
T Loquet de la porte 9907120004
U Boîtier de copeaux de bois 9907130009
V Élément chauffant 9907120011
W Cache-charnière 9907120008
A1 Support du défl ecteur
d’égouttement 9907120040
A2 Boîtier du panneau de
commande 9907120046
A3 Trousse de quincaillerie 9007120094
Manuel d’instructions 9807120059
5 12
• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
• Check grease tray 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 chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• 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.
IMPORTANT FACTS ABOUT USING SMOKER
For grate supports, smoking racks, water bowl and drip pan 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.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
For the interior 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 with a damp cloth after each use to
keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch.
Turn 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 ensure that meat is completely cooked use a
meat thermometer to test internal temperature.