Weston SC87 Manual De Instrucciones página 9

or to adjust to desired temperature from 100°F to 200°F (38°C to 93°C).
7. Smoker will begin to heat after 3 seconds and Display will toggle between actual
and set probe temperature, with SET Light illuminated.
8. Unit will automatically beep 3 times and switch to WARM when desired temperature
is reached. KEEP WARM Light will illuminate and Display will show warm time.
NOTES:
•
If Temperature Probe is unplugged during heating, PROBE Light will flash and
PrbE will flash in Display until Temperature Probe is plugged back into Probe Jack.
Probe must be replaced within 5 minutes. If Probe is left unplugged for longer than 5
minutes, Slow Cooker will go into standby mode.
•
It is normal to have a small amount of smoke escape during cooking.
•
During COMBO Smoke, COLD Smoke time is 1/3 of total time for Program mode. For
example, if COMBO Smoke is set for 6 hours the first 2 hours will be COLD Smoke
and remaining 4 hours will be HOT Smoke. For Probe Mode, COLD Smoke time is
always 1 hour, and then unit will switch to HOT Smoke until desired temperature is
reached.
•
Smoking Chamber will darken after first use. Smoking Chamber must be cleaned
after every use.
SMOKING TIPS
•
Slow Cooker Vessel is for slow cooking only, and not to be used when smoking.
•
Cover Smoking Chamber Lid with aluminum foil before smoking for easy cleanup.
•
To add flavoring and keep meats moist, marinate, brine or use a dry rub prior to smoking.
•
When smoking nuts or cheese, add aluminum foil to the Smoking Rack to prevent food
from slipping onto the bottom or cheeses from dripping.
•
Do not soak wood chips before smoking. Soaking will lengthen the time for the wood chips
to start smoking.
•
Meat should be placed fat side up on the Smoking Rack, with meaty side down.
•
Foods closest to the Smoking Chamber may be darker when compared to other areas of
food on other Smoking Racks.
•
Do not open Lid while smoking. Opening Lid will allow smoke to escape or change the
time.
•
No need to turn food over. Food should be smoked and/or cooked evenly.
•
For better ribs, remove the paper-thin membrane on the bone side of ribs. The membrane
can get tough and harder to eat.
•
For best results, place food on the second rack if cooking small amounts, with no food on
the bottom rack.
•
If cooking on all racks, arrange food around the Smoking Chamber for best results, and not
directly over the Chamber.
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