RUSTA AUSTIN Gebrauchsanleitung Seite 7

TEMPERATURE CHART
MEASURING PROPERLY COOKED MEAT TEMPERATURE
NOTE! These temperatures are measured with a meat probe thermometer. The heat indicator on
the door of the smoker is not an accurate meat temperature reading.
Ground meat and meat mixtures
Turkey, Chicken 74°C
Veal, Lamb 71°C
Beef, Pork 71°C
Fresh beef / lamb / veal
Medium rare 63°C
Medium 71°C
Well done 77°C
Fresh pork
Medium 71°C
Well done 77°C
AFTER USE SAFETY AND MAINTENANCE
NOTE!
Always let the smoker cool before cleaning or checking the assembly.
• Clean the water pan and cooking grills with hot, soapy water. Rinse and dry thoroughly.
• You may prefer to coat the water pan and cooking grills lightly with cooking oil or cooking spray.
• Frequently check and clean the burner for insects and insect nests. A clogged tube can lead to
fire outside the smoker. Also make sure the smoker does not have any foreign objects obstruc-
ting the flow of combustion and ventilation air.
• If your heat indicator seems to be out of calibration: Remove the heat indicator from the door of
the smoker by loosening and removing the mounting nut from the inside. There is a second nut
mounted on the back of the heat indicator that can be turned to adjust the heat indicator needle.
Set the needle to the current outdoor ambient temperature and re-mount the heat indicator to
the door of the smoker.
• To clean the inside and outside of the smoker cabinet, simply use a damp cloth. Spraywashing
with a water hose is not recommended. All moisture should be wiped away and not allowed to
stand inside or on top of the smoker. Carefully remove the grease pan, dispose the grease, and
wash thoroughly. Once cleaned, you may prefer to lightly coat the interior of the smoker cabinet
with cooking oil or cooking spray.
• If rust is present on the exterior surface of the smoker, clean the area with steel wool or emery
cloth and use heavy duty, heat resistant paint.
• NEVER apply additional paint to the interior of the smoker. If rust is present on the interior of the
smoker, clean it thoroughly with steel wool or emery cloth and lightly coat the area with cooking
oil or cooking spray to help minimize recurring rust.
• To protect your smoker from weather, always keep your smoker covered while not in use.
• Inspect the flames at the burner by opening the bottom door. A good flame should be blue with
yellow tip. If flames are excessively yellow and irregular, oil residue and food deposits may be
collecting on the burner. Try cleaning the burner surface and the holes to improve the flames.
Bad flames may also be caused by poor gas valve orifice-to-burner attachment.
Poultry
Chicken, whole 82°C
Turkey, whole 82°C
Breast, roast 77°C
Thighs, wings 82°C
Duck and goose 82°C
Fresh pork
Medium 71°C
Well done 60°C
Ham
Fresh (raw) 71°C
Pre-cooked 60°C
Físh
Cook until opaque and
flakes easily
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