Char-Broil 595 Guía Del Producto página 6

Cleaning the Burner Assembly
Follow these instructions to clean and/or replace parts of
burner
assembly or if you have trouble igniting appliance.
1. Turn gas off at control knob and LP cylinder and
disengage regulator from cylinder.
2. Remove the smoker drawer and water pan, shown
A.
3. Remove the Electrode Wire from the Rotary Ignitor,
shown B.
4. Remove 4 Control Panel screws and nuts. Shown C
5. Disengage Control Panel/control Valve from burner..
6. Slide Control Panel Assembly from unit, shown D.
7. Clean inner burner as recommended below, shown
E.
We suggest three ways to clean the burner tube.
Use the one easiest for you.
(A) Bend a stiff wire (a light weight coat hanger
works well) into a small hook. Run hook through
burner tube several times.
(B) Use a narrow bottle brush with a flexible
handle (do not use a brass wire brush), run the
brush through burner tube several times.
(C) Wear eye protection: Use an air hose to
force air into the burner tube and out the burner
ports. Check each port to make sure air comes out
each hole.
8. Check burner for damage, due to normal wear and
corrosion some holes may become enlarged. If any
large cracks or holes are found replace burner.
9. Attach electrode to burner.
10. Carefully replace control panel assembly .
VERY IMPORTANT: Burner tube must re-engage over
valve
opening. See illustration, shown F.
11. Reverse steps for re-assembly.
A A
A
Remove
Remove
Smoker
Smoker
Smoker
Drawer
Drawer
Drawer
Remove Electrode Wire
Rotary Ignitor
from Rotary Ignitor
B
C
Remove Control
Panel screw and nuts
Proper Venturi Tube to Valve
Alignment shown.
(Some parts not
shown for clarity)
Setup Instructions
Using Wood Chips or Chunks
• Dried aromatic wood chips or chunks need to be
saturated with water, so that when placed in the
water pan, a smoldering smoke will result. Wood
chips or chunks can be soaked too long; however, 2
hours is adequate. As a rule of thumb, use wood
chunks for smoking 3 or more hours and wood chips
when smoking less than 3 hours. Start with 3 wood
chunks or 1½ cups of wood chips.
Wood Chips
or Chunks
Spray inside door and body with nonstick vegetable oil
based spray. Place water pan onto brackets in
the smoker drawer. Using a 4 quart (one gallon)
container fill the water pan 2/3 full with hot tap water. Do
not overfill the water pan.
Water or Juice?
Placing water alone in the water pan is adequate;
however, it is not the only viable choice. Fruit juice,
cola, beer, wine, drained marinades and even the water
in which the wood has soaked make flavorful sources.
In addition, celery stalks, onions, carrots, apples,
peppercorns and bay leaves are just a few of
the other popular flavor sources to add to the water
pan.
Before each use, inspect the interior lid and body
surface areas 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
B
cooking time.
D
D
E
Use Tool to
remove debris
from Venturi
Tube.
F
Water
Reservoir
Disengage Venturi
tube from Control
Valve and slide
Control Panel out.
6
Meats that require more than 4 hours of cooking time to
reach doneness may require additional water. The initial
amount of hot water added (4 quarts) should last 4-6 hours.
After 4-6 hours, check water level and add more hot water
as necessary.
Use a meat thermometer for measuring the internal heat of
any food. The appearance 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. Fish is done when it
flakes easily when tested with a fork. Shrimp should be
resilient 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 conditions. With temperature below
60°F and winds of 5 MPH 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.
Your smoker is designed with a drawer that is used to hold
the water pan. This drawer will allow you to keep a check on
the water level in the smoker without having to open the
door. Opening the door during cooking will allow heat to
escape and will significantly increase cooking 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 of 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.
CAUTION
SPIDER ALERT!
SPIDER AND WEBS
INSIDE BURNER
If your appliance is getting hard to light or the flame is
weak, check and clean the venturi's and burners.
Spiders or small insects are know to create
"flashback" problems by building nests and laying
eggs in the appliance venturi or burner obstructing
the flow of gas. The back-up gas can ignite behind
the control panel. This flashback can damage your
appliance and cause injury. To prevent flashbacks
and ensure good performance the burner and venturi
tube assembly should be removed and cleaned when
ever the appliance has been idle for an extended
period of time.