Setting Up The Electric Smoker; Before Smoking; Operation; Maintenance And Cleaning - tepro GREENDALE 4031 Bedienungsanleitung

Setting up the electric smoker

Attention Risk of damage!
During the use, the screws can loosen slowly and
impair the electric smoker's stability.
– Check the stability of the screws prior to each use. If necessary,
tighten all of the screws again to ensure the electric smoker is
standing securely.
• Before use, place the electric smoker on an even, sturdy
surface outdoors.

Before smoking

• Wash the grids, bowls and hooks using warm soapy water.
Then rinse it with clean water and dry it off.
• Pre-firing
Before smoking for the first time, heat up the smoker for a
min. 30 minutes without food, but with water and smoke chips
at about 50 °C. The heat cleans the internal parts and burns
away the finishing residues of coloured parts of the device.
• Then let the electric smoker cool down completely.

Operation

The products meant for smoking are put into and/or hooked inside
the smoking chamber, while the smoke chips are burning in the
smoke chip bowl (5, 6). The smoke thus produced drifts through
the smoking chamber and escapes through the chimney.
Beech and fruit tree wood chips are particularly suitable for
smoking. Only use the wood chips from the specialist shops,
which are especially suited for smoking.
• During smoking, the door must remain closed, otherwise the
smoke escapes faster and the cooking will last longer.
• Before switching on the smoker, place the smoke chip bowl
(5, 6) filled with chips on the bottom of the smoking chamber.
• Place the water bowl (8) filled with water in the smoking
chamber. Add water if necessary. caution – risk of burns!
Use a clean long-neched watering pot to avoid contact with
hot surfaces.
• Connect the mains plug to a suitable socket.
• Turn the temperature regulator (15) to the desired position.
• Read the temperature from the thermometer in the door of the
smoking chamber. The ideal warm/hot smoking temperature is
in the range from 50°C to 85°C.
• Fish or poultry, for example, are suitable as smoked products.
Other kinds of meat and certain vegetables are also suitable
for smoking.
• If you would like to smoke meat or fish, put them into a mix of
salt, water and spices for several hours before smoking. Let
them dry properly before smoking.
• A cooking time of about 1 hour per 500g should be set for large
pieces of meat. In each case, check whether the smoked meat
is cooked before removing it. Check thermometer in case of
meat. As for the fish, you can test its condition by checking the
P160174_TEPRO_4031_Greendale_eSmoker.indb 19
dorsal fin. The fish is cooked when the dorsal fin can be easily
removed.
• Products in the proximity of the heating element are cooked
faster. Rearrange the smoked products half way through
cooking.
• If a smoked product becomes dark while being undercooked,
wrap it in the aluminium foil to prevent it from darkening or
gaining stronger smoky taste.
• The drip pan (9) catches run-off fat and cooking juices. Never
operate the electric smoker without a drip pan.
• You can find recipes for smoked food in appropriate recipe
books or search for them on the Internet.
Switching off the electric smoker
To switch off the electric smoker, turn the temperature regulator
(15) to the OFF position.
Danger Risk of burns and accidents!
The electric smoker and smoked products become
very hot during operation, such that any contact with
these can cause very severe burns.
– Let the electric smoker cool down completely before cleaning
and/or storage.

Maintenance and cleaning

Your electric smoker is made of high-quality materials.
Clean the electric smoker after each use. To clean and maintain
the surfaces, please heed the following instructions:
Danger Risk of burning!
Let the electric smoker cool down completely before
cleaning.
Danger Health risk!
Do not use any decolourants or thinners to remove
stains. These are harmful to health and must not
come into contact with food.
Attention Risk of damage!
Do not use any strong or grinding solvents or abrasive
pads, since these can attack the surfaces and leave
behind scrape marks.
• Switch off the electric smoker and pull out the mains
plug. Warning! When cleaning make sure that no liquids
get to heating element and temperature regulator or in
contact with live parts.
• Remove the smoking grid, bowls, holders and hooks, and
clean the parts properly with soapy water. Rinse it with clean
water and then dry it off thoroughly.
• Clean the internal and external surfaces using warm soapy
water.
• Use a soft, clean cloth for drying. Do not scratch the surfaces
when wiping them dry.
• Tighten all screws before every use to guarantee the stability
of the electric smoker at all times.
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