Silit ecompact Instrucciones página 38

Smoking
Warning
• Keep flammable objects away from the ecompact
• When the lid is opened, smouldering smoking powder
particles might escape, if the powder heaps were not prop-
erly covered by tin foil.
• If the smoking powder or food is overheated or burnt,
hazardous fumes might escape. Therefore do smoke food
Smoking time table
Fish
Salmon trout
Trout
Meat
Streaky bacon
Ribs / thin ribs
Bacon
The longer the food is smoked, the more intense the
smoked flavour. To achieve the best smoky flavour,
wrap the food in tin foil and allow it to rest and cool
Hint
down for a number of hours.
*Smoking powder: Most popular flavours: juniper, beech, birch, willow
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Quantity / size Cooking time
filet approx. 30–40 min
whole approx. 30–40 min
Quantity / size Cooking time
500 g approx. 45 min
500 g approx. 45 min
500 g approx. 45 min
strictly according to the instructions. Reduce the heat on
time to prevent burning or overheating of the food.
• Before disposing of the spent smoking powder, al-
low it to cool down for at least 12 hours. Alternatively,
quench the powder with warm water.
Comment
smoked in insert
smoked in insert
Comment
smoked in insert
smoked in insert
smoked in insert
Temperature range
(thermometer in lid)
increasing slowly to 75 °C
increasing slowly to 75 °C
Temperature range
(thermometer in lid)
increasing slowly to 90 °C
increasing slowly to 90 °C
increasing slowly to 90 °C