Cookmaster 20051413 Montaj, Bakım ve Kullanım Kılavuzu Uyarı ve Güvenlik Bilgileri - Sayfa 5

Sigara içen Cookmaster 20051413 için çevrimiçi göz atın veya pdf Montaj, Bakım ve Kullanım Kılavuzu Uyarı ve Güvenlik Bilgileri indirin. Cookmaster 20051413 10 sayfaları. Outdoor propane smoker

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SMOKING CHART

ITEM

SIZE

TEMP

CHARCOAL

Pot Roast

4 - 5 lbs

200°F

7 - 8 lbs

(arm, top,

(1.8-2.3kgs)

(93°C)

(3.2-3.6kgs)

chuck, blade)

3 - 4 lbs

200°F

7 - 8 lbs

Brisket

(1.4-1.8kgs)

(93°C)

(3.2-3.6kgs)

3 - 4 lbs

200°F

Loin Roast

(1.4-1.8kgs)

(93°C)

(3.6kgs)

(bone in)

5 - 7 lbs

200°F

(2.3-3.2kgs)

(93°C)

(3.6kgs)

Loin Roast

3 - 5 lbs

200°F

10 lbs

(boneless)

(1.4-2.3kgs)

(93°C)

(4.6kgs)

4 - 6 lbs

200°F

8 - 10 lbs

(1.8-2.7kgs)

(93°C)

(3.6-4.6kgs)

Spare Ribs

7 - 10 lbs

200°F

10 lbs

(3.2-4.6kgs)

(93°C)

(4.6kgs)

Chicken

2 - 3 lbs ea

200°F

5 - 7 lbs

(2 whole)

(0.9-1.4kgs)

(93°C)

(2.3-3.2kgs)

8 - 10 lbs

200°F

(3.6-4.6kgs)

(93°C)

(3.6kgs)

Turkey

11 - 13 lbs

200°F

8 - 10 lbs

(5.0-5.9kgs)

(93°C)

(3.6-4.6kgs)

6 - 7 lbs

200°F

10 lbs

Salmon

(2.7-3.2kgs)

(93°C)

(4.6kgs)

200°F

Fish Fillets

Full Grate

(93°C)

(2.3kgs)

Shrimp,

200°F

Clams,

Full Grate

(93°C)

(2.3kgs)

Crab Legs

Quail,

200°F

7 - 10 lbs

12 - 16 birds

Dove, etc.

(93°C)

(3.2-4.6kgs)

Pheasant,

5 - 7 lbs

200°F

8 - 10 lbs

Duck, etc.

(2.3-3.2kgs)

(93°C)

(3.6-4.6kgs)

• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),

additional cooking time may be required. To insure that meat is completely cooked use a meat

thermometer to test internal temperature.

• Opening smoker door during cooking process may extend cooking time due to heat loss.

WOOD

WATER

COOK TIME

CHIPS

BEEF

3 - 4 qts

2 - 3 cups

3 - 4 hrs

(2.8-3.8l)

(0.56-0.83l)

4 qts

3 cups

3 - 4.5 hrs

(3.8l)

(0.83l)

PORK

8 lbs

4 qts

2 cups

3.5 - 4.5 hrs

(3.8l)

(0.56l)

8 lbs

6 qts

3 cups

(5.7l)

(0.83l)

5 - 7 hrs

4 - 5 qts

3 cups

3.5 - 5.5 hrs

(3.8-4.7l)

(0.83l)

4 qts

3 cups

2.5 - 3.5 hrs

(3.8l)

(0.83l)

5 - 6 qts

3 cups

(4.7-5.7l)

(0.83l)

3.5 - 5 hrs

POULTRY

3 - 4 qts

2 cups

2.5 - 3.5 hrs

(2.8-3.8l)

(0.56l)

8 lbs

5 qts

3 cups

4 - 6 hrs

(4.7l)

(0.83l)

6 qts

3 cups

(5.7l)

(0.83l)

6 - 7.5 hrs

SEAFOOD

5 - 6 qts

3 cups

4 - 6.5 hrs

(4.7-5.7l)

(0.83l)

5 lbs

3 qts

1 - 2 cups

1.5 - 2.5 hrs

(2.8l)

(0.28-0.56l)

5 lbs

3 qts

1 - 2 cups

1 - 2 hrs

(2.8l)

(0.28-0.56l)

WILD GAME

4 qts

2 - 3 cups

2 - 4 hrs

(3.8l)

(0.56-0.83l)

4 - 5 qts

2 - 3 cups

4 - 5 hrs

(3.8-4.7l)

(0.56-0.83l)

INTERNAL TEMP

PERFORM "SOAPY WATER TEST" BEFORE EACH USE. SEE "SOAPY WATER TEST" SECTION IN

MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS

140°F (60°C) Rare

160°F (71°C) Med

170°F (77°C) Well

REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION

170°F (77°C)

COUNTER

Well Done

CLOCKWISE

170°F (77°C)

Well Done

170°F (77°C)

Well Done

17.75"

Well done when

(45cm)

meat pulls away

APPROX.

from bone

12.25" (45cm)

180°F (82°C)

APPROX.

(Leg moves

easily in joint)

185°F (85°C)

(Leg moves easily

YELLOW

in joint)

BLUE

Flesh white,ﬂ akes

when forked

Flesh white,ﬂ akes

when forked

Shrimp pink

Shells open

Leg moves easily in

1. Read all instructions and warnings before lighting.

joint

180-185°F

2. Check gas control valve and gas cylinder valve to be certain

(82-85°C)

it is in OFF position before connecting to gas cylinder.

Well Done

Perform soapy water test before each use.

3. Open door during lighting.

4. Turn gas control valve on, turn gas cylinder valve on.

5. Place a long, lit ﬁ replace match stick close enough to

burner to ignite.

6. After each use, ﬁ rst turn gas control valve off, then gas

cylinder valve off. Always allow unit to cool completely

before touching, moving or storing.

WARNING

CYLINDER. TURN GAS OFF AFTER EACH USE.

• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace

unit. DO NOT USE.

• Inspect burner before each use. Check burner and burner ventura tube for insects

and insect nests. A clogged tube can lead to a ﬁ re beneath appliance.

• Connect hose regulator to LP Gas Cylinder

1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.

2. Make sure control knob on smoker is in the "OFF" position.

3. Remove protective cap from gas cylinder and coupling nut if applicable.

4. Center and insert regulator nipple into valve outlet on gas cylinder as shown in

ﬁ gure on the left. Turn regulator coupling nut clockwise until it stops. DO NOT

OVER TIGHTEN.

• Perform Soapy Water Test.

• To use, turn gas cylinder ON, turn regulator control valve ON, push burner control

knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.

• If ignition does not take place within ﬁ ve seconds, turn gas control valve to off position

and wait ﬁ ve minutes and repeat lighting procedures. If ignition still does not occur,

see match light directions below.

• After use turn burner control knob OFF, turn regulator control valve OFF, then turn

gas cylinder OFF.

• Burner control knob adjusts burner ﬂ ame. Turn knob counter-clockwise to decrease

ﬂ ame. Turn knob clockwise SLOWLY to increase ﬂ ame. Push burner control knob

in and turn clockwise to shut ﬂ ame off.

• Visually check burner ﬂ ame. A CORRECT FLAME should be blue with a small

amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and

irregular. If an incorrect ﬂ ame occurs, turn burner control knob to "OFF position,

turn off regulator and propane tank. Allow unit to cool and then clean burner. Let

burner completely dry before re-lighting.

MATCH LIGHT INSTRUCTIONS