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Weston SC87 Manual De Instrucciones página 9

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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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