Distform MySmoker Instrucciones De Uso página 31

• Insert a tray with ice in the lower part of the MyChef oven that will allow you to
keep the temperature of the chamber between 5ºC and 15ºC.
• Close the MyChef oven door. It is important that the cable connecting the
MySmoker to the switch passes through the upper part of the door (if the cable
passes through the bottom, it may be damaged by the oven's excess water tray).
• Connect the MySmoker to a single-phase outlet.
• Make sure that your facility's ventilation system is running.
• Turn on the MyChef oven. Select the program shown below:
Figure 1: Cold smoking program.
• Selecting the OFF mode will allow you to cancel the MyChef oven temperature.
The fan, on low, and the timer will continue to function.
• If you don't select this mode, the minimum working temperature is 30ºC.
• Turn on the MySmoker with the 0 (off)/ I (on) switch located outside the chamber.
Soon it will begin to generate smoke.
• When the smoking is finished, wait for the wood chips container to cool down
inside the oven chamber, or remove it with an oven mitt. The external temperature
of the MySmoker may exceed 60ºC. If you remove it when it is still hot, make sure
to place it on a fireproof surface.
• Discard the wood chips in a fireproof container. Do not cool the MySmoker down
with cold water (hand sprayer, under the tap, etc.).
• Once cooled, clean the chamber manually or with a short self-cleaning cycle.
31