ROYAL GOURMET SE2805 Manual Del Usuario página 5

INSTRUCTIONS FOR USE
Follow the instructions carefully to avoid seriously damaging your appliance and causing injury to yourself and property.
1. Wood chip bowl MUST be in place when using, which minimizes the chance of wood flare-ups.
2. Check drip tray frequently during cooking. Empty drip tray before it gets full.
3. Do not open the door of smoker unless necessary. Opening the door of smoker may cause heat losses and flare-ups.
4. Do not leave ashes in the wood chip bowl.
5. There will be a lot of smoke when using wood chips. This is normal. To minimize smoker loss, door latch can be adjusted to further tighten door
against body.
SMOKING PREPARATION
UNPACK SMOKER
Unpack the smoker and dispose of all packaging materials. Keep the packaging materials out of the reach of children and dispose of them
according to regulations after assembly of the smoker.
Before use, place the smoker on an even, sturdy surface outdoors.
PRE-SMOKING
Prior to first use, wash the cooking grates and the warming rack with warm soapy water.
Before your first cooking with your smoking, the following steps should be closely followed to both protect the interior and exterior finish and
season the interior steel. Failure to properly follow these steps may impart unnatural flavors to your first foods, damage the finish, and result in
affecting the overall durability of your smoker.
1. Fill your wood chip box with an appropriate amount of wood chips.
2. Lightly coat interior surfaces of your smoker including cooking grates with vegetable cooking oil. This will extend the life of the finish, much like
waxing a car.
3. Plug the smoker into electric outlet.
4. Smoke for about two hours, then unplug the smoker and allow it to cool down properly.
5. Your smoker will then be ready for use. Proceed to "PREHEATING".
PRE-HEATING
1. Pre-heat the smoker at least 30 minutes with the water pan is full for the first time.
2. DO NOT turn on the smoker when the water pan is empty.
NOTE: It is normal that smoke or smell comes out for the first use.
TIPS FOR USING WOOD CHIPS
A lot of smoke is produced when using wood chips. Smoke can escape through seams and turn the inside of the smoker black. This is normal.
Wood chips can be used to produce smoke and create the smoke flavor. Never use more than 1 box of wood chips at a time. You can put dry or
pre-soaked wood chips in wood chip bowl. Dry chips burn faster and produce more intense smoke. Chips pre-soaked in water
(for approximately 30 minutes) burn slower and produce a less intense smoke. Check wood chip box periodically to see if wood has burned
down. Add more chips as required.
OUR RECOMMENDATIONS:
Chicken – Alder, Apple, Hickory, Mesquite, Sassafras, Grapevine
Beef – Hickory, Mesquite, Oak, Grapevine
Pork – Fruitwoods, Hickory, Oak, Sassafras
Lamb – Fruitwoods, Mesquite
TIPS FOR USING WATER PAN
1. Allow the smoker reach the desired temperature.
2. Fill the water pan with water or other liquids like apple juice or beer, which will add flavor to the smoked food.
3. You can also add favorite spices or sliced fruit to the water bowl to add flavor to your food as well.
TEMPERATURE ADJUSTING
1. After reading the operating instructions and all the warnings, plug the power cord into an outlet.
2. Turn the dial to set the desired temperature.
3. When the food is done, turn the dial to the "OFF" position and pull out the plug. Allow the smoker to cool down before touching and cleaning.
!
Veal – Fruitwoods, Grapevine
Seafood – Alder, Mesquite, Sassafras, Grapevine
Vegetables – Mesquite