Cooking Instructions - RUSTA AUSTIN Gebrauchsanleitung

ENG
LIGHTING PROCEDURES
IGNITER LIGHTING SYSTEM:
1. Check all connections for leaks using the "soapy water" test as explaine in the section CHECK-
ING FOR LEAKS.
2. Open the smoker cabinet doors.
3. Check for any blockage to the burner. Remove any foreign objects or matter.
4. Be sure the burner control knob is in the "OFF" position.
5. Open the gas cylinder valve by turning counter-clockwise.
6. To light unit with the igniter, push and hold down control knob and SLOWLY (2–3 seconds) turn
to ignite. You should hear the igniter click. This step may need to be repeated 2–3 times to light
burner. If ignition does NOT occur in 5 seconds, turn control knob to OFF, wait 5 minutes to al-
low gas to dissipate and repeat lighting procedure.
7. Once the burner is lit, then close the doors to allow heat to accumulate.

COOKING INSTRUCTIONS

IMPORTANT! Before each use, clean and inspect the hose and the connection to the gas cylinder. If
there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is
used. Refer to the section CHECKING FOR LEAKS in this manual.
• Fill the wood chip pan with flavoring wood chips and place the pan above the burner.
• Carefully fill the water pan with water up to 2,5 cm below the rim. A full pan will last for approx-
imately 2–3 hours. Do not overfill or allow water to overflow from the water pan.
• Insert or adjust the cooking grates in to the desired rack positions. For better access to the food
with tongs or spatulas, make sure the grill wires run front to back as explained in the assembly
section of this manual.
• You are now ready to light the burner. Refer to the Lighting Procedure on the previous pages of
this manual. The heat from the burner will allow the wood chips to burn, causing the flavoring
smoke to accumulate.
• Place the food on the cooking grates in a single layer with space between each piece. This will
allow smoke and hot moisture to circulate evenly around all the food pieces.
• Smoking for 2–3 hours at the ideal constant cooking temperature of 110°–120° C will get the
best results. This temperature is according to the temperature gauge mounted on the front of
the smoker. For more tender and heavily smoked meat, a lower temperature may be preferred.
If time is critical, a higher temperature range is recommended.
• Check water level periodically and add water if low. For best results and to retain heat, avoid
opening the door of the smoker while in use. When the door must be opened, only open them
briefly. The smoker will quickly resume cooking temperature after the door is closed.
• Always use a meat probe thermometer to ensure food is fully cooked before removing it from
the smoker.
• After each use, and after the smoker is cooled, carefully remove the grease pan from the bottom
of the smoker, empty the grease, and clean the grease pan.
SHUTTING THE SMOKER OFF
• Turn the burner control knob off by pushing in and rotating clockwise. The burner flame should
then go out.
• Turn off the gas cylinder valve by turning the knob until it stops.
• Follow all warnings and safety precautions before removing meat from smoker or preparing the
unit for storage.
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