Distform MySmoker Instrucciones De Uso página 27

3.2.2. Hot smoking in the mychef oven
1. Fill the MySmoker container with wood chips appropriate for smoking food. Do
not overfill. The lid must close completely to prevent possible fire.
2. Place the MySmoker within the MyChef oven chamber using an oven rack or
hanging the smoker directly on the oven runners. Place the MySmoker on the
lower runner for best results.
3. Place the foods to be smoked in the MyChef oven, on an oven rack, making sure
they do not touch each other so that the smoke will freely circulate around them.
4. Close the MyChef oven door. It is important that the cable connecting the
MySmoker to the switch passes through the upper part of the door (if the cable
passes through the bottom, it may be damaged by the oven's excess water tray).
5. Connect the MySmoker to a single-phase outlet.
6. Make sure that your facility's ventilation system is running.
7. Turn on the MyChef oven. Select the desired temperature and time on the
control panel. Select the low fan speed (1/2 speed) to prevent fanning the flames.
8. Turn on the MySmoker with the 0 (off)/ I (on) switch located outside the
chamber. Soon it will begin to generate smoke.
9. When the smoking is finished, wait for the wood chips container to cool down
inside the oven chamber, or remove it with an oven mitt. The external temperature
of the MySmoker may exceed 60ºC. If you remove it when it is still hot, make sure
to place it on a fireproof surface.
10. Discard the wood chips in a fireproof container. Do not cool the MySmoker
down with cold water (hand sprayer, under the tap, etc.).
11. Once cooled, clean the chamber manually or with a short self-cleaning cycle.
27