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Фрагмент инструкции
Meat Smoker (Figure 1) will handle 20lbs. of sausage using 35-38mm casings and has the capacity of smoking two hams and two pork shoulders simultaneously. Instructions 1. Place the thermometer in the door and preheat the smoker to 190°F with the vent closed. When 190°F is reached, load the sausage links into the smoker. The temperature will drop once loaded. 2. Dry the sausages in the smoker for 30-45 minutes. 3. Carefully open the smoker door and place the sawdust pan (filled with sawdust) on the heater element as shown in Figure 2. 4. When smoke begins to come out of the smokestack, lower the temperature to 165-170°F. The internal temperature of the meat needs to be at least 154°F. 5. Smoke the sausages for at least eight hours. 6. Turn the smoker OFF, and carefuly remove the sausages. 7. Place the sausages into a refrigerator. NOTE—All cook times and temperatures are general and differ from meat types, fat content and sausage size. Research credible sources for techiniques and recipes before using your smoker. Cleaning & Sanitizing 1. Unplug the meat smoker! 2. Scrub the shelves, wooden dowels and sawdust pan with a sanitizing agent before and after every use, then rinse, dry and return to the smoker. Figure 1. Model H6256 20lb. Meat Smoker. Pan Figure 2. Smoker door, smokestack, and sawdust pan. n Awarning fi Always be as thorough as j * possible when cleaning and sanitizing components. Any A parts exposed to raw meat w A may harbor or develop bacte- A ria causing illness or death. 3. Scrub the inside of the smoker with a sanitizing agent and wipe all grease and residue buildup. Awarning 1. DO NOT touch hot surfaces with bare hands. 2. DO NOT put the cord, plug or heating element in water or other liquid. 3. UNPLUG the smoker before cleaning & sanitizing, and when not in use. 4. WAIT until the smoker has completely cooled before removing components. Model H6256 Parts List (Figure 3) REF PART # DESCRIPTION 1 PH6256001 SMOKESTACK 2 PH6256002 CABINET 3 PH6256003 THERMOMETER 4 PH6256004 SAWDUST PAN 5 PH6256005 HEATER 6 PH6256006 HEATER BRACKET 7 PH6256007 CABINET BRACKET 8 PH6256008 POWER CORD 9 PH6256009 NUT 10 PH62560010 SCREW 11 PH62560011 WIRE SHELF 12 PH62560012 WOODEN DOWEL 13 PH62560013 TEMP SWITCH Awarning When cleaning with sanitiz-ers, always follow the manufacturer's recommendations. Never use products that cause exposed surfaces to render meat unsafe for consumption. Failure to follow this warning may lead to sickness or death! Figure 3. Model H6256 parts breakdown. Always fully cook/dehydrate/smoke all raw meat products. Raw meat harbors bacteria that causes illness or death. Like all Grizzly products, the Model H6256 20 lb. Meat Smoker is covered by a one year warranty. Should any problems arise please call our customer service center at (570) 546-9663 or e-mail us at techsupport@grizzly.com. COPYRIGHT © SEPTEMBER, 2004 BY GRIZZLY INDUSTRIAL, INC. REVISED MARCH, 2006 (PC) WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC. #CA6624 PRINTED IN CHINA...