Kenmore Elite 125.16651900 Manual De Uso Y Cuidado página 14

USING THE SMOKER
In manufacturing and preserving the components of your smoker,
oil residue may be present on the burner and cooking surfaces of
your smoker.
Before cooking on your smoker for the first time you should preheat
it for 15 minutes on "Hi" to burn off these residual oils.
Never apply paint to the interior surface of your smoker. Paint toxins
may contaminate your food. However, if paint becomes necessary
after use, see the section in this manual concerning After Use
Safety and Maintenance.
ADDING WATER
Place the wood chip/water pan into the rack at the bottom of the
smoker. To add water before cooking, simply fill the wood chip/water
pan with water up to 1/2" (1.25 cm) below the rim. To add water
while the smoker is hot, DO NOT pull the wood chip/water pan pan
out beyond the rack.
Cooking Tip:
To make adding water easier and safer, use a clean watering
can with a long spout.
ADDING WOOD CHIPS
To add wood chips before cooking, simply fill the wood chip/water
pan with your choice of flavoring hardwood chips. The amount and
type of wood you use is entirely up to you. One full pan is typically
enough for several hours of smoking. Once the pan is filled, set the
pan in the smoker and cover with lid.
To add wood chips while cooking, we recommend using tongs or
long handled pliers to remove the pan lid and to place the pieces
into the wood chip pan without removing the pan. It is not
recommended to remove the wood chip/water pan while the smoker
is in operation.
A'_ CAUTION:
The wood chip/water pan and lid get very
hot. Avoid handling them while in use.
Always wear protective oven mitts when
handling hot components.
Water
Wood Chip Pan Lid
NO%&_V3
......................... S
Wood Chips
Cooking Tips - Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry,
or mesquite.
• Most fruit or nut tree woods produce excellent smoke
flavoring.
• Do not use resinous woods such as pine or plywood.
These usually produce unpleasant flavoring.
• Let your taste be your guide - experiment with different
types and quantities of wood chunks, chips, or sticks.
You can even mix woods.
To produce more smoke and to prevent fast burning, pre-
soak the wood chips in a separate bowl of water for at
least 20 minutes, or wrap the chips in perforated
aluminum foil.
Most smoke flavoring occurs within the first hour of
cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavoring is
desired.
CLEANING
Always wash hands thoroughly with soap and hot water prior to
handling food and after handling raw meat, uncooked poultry or
seafood.
• When using a platter to carry raw meat, uncooked poultry or
seafood to the grill, make sure to wash the platter thoroughly
with soap and hot water before placing cooked foods back on
the platter, or use different platters for raw and cooked foods.
• Never use the same utensils when handling raw meat,
uncooked poultry or seafood unless you wash the utensils
thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on
foods that have been cooked and are ready to be served.
WARNING: To ensure that it is safe to eat,
food must be cooked to the minimum internal
temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish ............................ 145 ° F
Pork ............................ 160 ° F
Egg Dishes ...................... 160 ° F
Steaks and Roasts
of Beef, Veal or Lamb ............. 145 ° F
Ground Beef, Veal or Lamb ........ 160 ° F
Whole Poultry
(Turkey, Chicken, Duck, etc.) ....... 165 ° F
Ground or Pieces Poultry
(Chicken Breast, etc.) ............. 165 ° F
t 3 * United States Department of Agriculture