Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 73)

71.
S M O K E R O P E R AT I O N
C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S
3 . P R E PA R E P R O D U C T F O R C O O K I N G
A. Refer to individual cooking instructions.
4 . P R E PA R E W O O D C H I P S
A. Take one container
load of dry wood
chips and soak the
chips in water for
5 to 10 minutes.
B. Shake excess water off wood chips.
C. Remove Wood Chip Container from the
interior back panel of the smoker. Place the
moistened chips in the Wood Chip Container
and replace the container in the oven.
5 . L O A D P R O D U C T O N S H E LV E S
A. Refer to individual cooking instructions.
Do NOT overload the oven.
B. Most meat products are cooked directly on
wire shelves. For many products, the use
of pans is not recommended. See
individual product guidelines for
recommendations.
6 . S E T S M O K I N G T I M E R
The Smoking Timer activates the heating element
located within the Wood Chip Container. When the
Wood Chip Container is full, the heating element
can be activated to produce smoke for a period of
approximately 1 hour.
T O S E T S M O K I N G F U 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 V E R N I G H T C O O K A N D H O L D
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.
H O T S M O K E
PRESS