Kalorik EPCK 40911 Manual Del Usuario página 26

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finished, set the timer for hot smoke cooking for 15 minutes. Press Start
to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
RECIPE IDEAS: SEAFOOD
Smoked Salmon Steaks
Note: Recipe yields a maximum of 4 lbs. of salmon.
Preparation
Sprinkle your salmon steaks lightly with seasoning. Slide the charring
cup onto the end of the charring element. Place 3 to 5 wood chips
of your choice into the charring cup. Place the cover over charring
cup. Pour 1 ½ cups of water into the bottom of the cooking pot. Put
the rack into the cooking pot insert. Place 2 of the salmon steaks on
the bottom rack. Place another rack on top of the bottom rack, then
place the remaining 2 salmon steaks on top. Place the lid on the
cooker and secure. Place the weighted knob on the valve stem. Set
the timer for cold smoke cooking for 10 minutes. When the cold
smoking is finished, set the timer for hot smoke cooking for 15
minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
Copies of the I/B. Please reproduce them without any
changes except under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
26
Assembly page 26/64
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EPCK 40911 - 160822
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