Klarstein Pasadena Handbuch Seite 29

Water or juice?
• Placing water alone in the water pan is adequate; however, it is not the only vi-
able choice. Fruit juice, cola, beer, wine, drained marinades and even the water
in which the wood has soaked make flavourful sources. In addition, celery stalks,
onions, carrots, apples, peppercorns and bay leaves are just a few of the other
popular flavour sources to add to the water pan.
• Before each use, inspect the interior of the unit for loose particle buildup. Clean
away any loose or flaking residue so it will not fall onto food while being cooked.
• Before cooking, coat cooking grates with oil or with a vegetable oil based spray.
Using oven mitts, carefully place cooking grates into smoker. Larger cuts of meat
or food that cook for long periods of time should be placed on the lower cooking
grate. If you are cooking foods with several pieces, such as racks of ribs or Cornish
hens, be sure to allow adequate spacing for even heat circulation. Using oven
mitts, carefully insert upper cooking grate into smoker. Smaller food items require
less cooking time and should be placed on the upper cooking grate. After filling
the smoker, close the door and leave undisturbed until suggested minimum cooking
time.
• Meats that require extended cooking time to reach doneness may require addi-
tional water. Check water level periodically and add more hot water as necessary.
• Use a meat thermometer for measuring the internal heat of any food. The appear-
ance of smoked foods resembles no other method of cooking, particularly in light
colored meats such as pork, turkey, chicken and Cornish hens. The outside will be
pinkish-red while the inside when cooked to perfection, is often pink. The juices from
fully cooked poultry will run clear when pierced with a fork. Shrimp should be resil-
ient to the touch when done. Remove foods from smoker before carving. To brown
meats, cook for an additional ½ hour or more with no water in water pan.
•
• Performance of the smoker is dependent on ambient temperature and wind condi-
tions. With temperature below 15 °C and winds of 8 km/h or more, the smoker
can lose a significant amount of heat and it may not be possible to raise internal
temperature of meat high enough to cook it in a reasonable time.
• You may use your smoker without water in the water pan. However DO NOT use
the smoker without the water pan properly installed. To do so will allow grease and
drippings from the food being cooked to drop through the unit and onto the floor or
surface on which the units sits.
• Brush poultry and naturally lean meats with cooking oil, butter or margarine before
cooking.
• When cooking more than one piece of meat, the cooking time is determined by the
largest piece being cooked.
• The meat bastes itself during cooking. No basting or turning is necessary while
cooking in the smoker. For variety marinade or barbeque sauce may be applied
before placing into the smoker.
• Resist the temptation to open the door during cooking time. Opening the door will
cause a loss of heat, which will result in longer cooking times.
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