PRESTO Indoor Electric Smoker User Guide

PRESTO Indoor Electric Smoker

IMPORTANT SAFEGUARDS

READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS! FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than ist intended use.

• REMOVE all packaging materials and labels before first use.
• WASH all removable parts before first use. See Cleaning & Care.
• A SHORT CORD is provided to reduce the hazards resulting from entanglement or tripping. Do not drape the cord over the counter or tabletop, where it can be pulled on or tripped over. Never wrap the cord tightly around the appliance, as this could cause the cord to fray or break.
• We do not recommend using an extension cord with this appliance. However, IF AN EXTENSION CORD IS USED, the marked electrical rating should be at least as great as the electrical rating of this appliance.
• CLOSE SUPERVISION is necessary when using this appliance near CHILDREN.
• A fire may occur if this appliance is used near FLAMMABLE MATERIALS, including curtains, towels, walls, etc. Do not place any paper, plastic, or other non-food items in the appliance. Do not place the appliance or ist cord on or near a heated surface, or in a heated oven.
• This appliance should always be used on a STABLE, DRY, HEAT-RESISTANT SURFACE. Do not use near water.
• Do not use an accessory or attachment not recommended by the manufacturer, as this may cause injury, or damage the appliance.
• Always use OVEN MITTS when handling hot food or appliances. Do not attempt to move an appliance when it is hot, or has hot contents.
• Do not use outdoors.
• Turn OFF AND UNPLUG this appliance when not in use.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR AFTER THE APPLIANCE MALFUNCTIONS, OR HAS BEEN DAMAGED IN ANY MANNER.
• Do not smoke/cook food directly in the cooking pot! Always place food on rack(s).
• DRY wood chips are recommended.

ELECTRICAL SAFETY SPECIFICATIONS

This appliance is equipped with a grounding type plug. This is a safety feature to reduce the risk of electrical shock. Using an extension cord is not recommended with this appliance. It is recommended that an electrical outlet serving ONLY this appliance be used. This outlet must be properly installed and grounded. If you have any questions about the grounding or electrical instructions, contact a qualified electrician. Do not attempt to modify the plug in any way. Maximex cannot accept any liability for damage or injury resulting from failure to observe these safety procedures.

TECHNICAL SPEZIFICATIONS

• POWER RATING: 230 V~ / 50Hz / 500W
• CORD LENGTH: 91,4 cm
• DIMENSIONS: 45,7 x 29,9 c 29,2 cm (L x B x H)

OVERVIEW

1.  Control Panel
2.  Base with Cooking Pot
3.  Base Handles (2)
4.  Lid and Lid Handle
5.  Exhaust plug (should always be plugged in)
6.  Lid Gasket
7.  ON/OFF-switch
8.  Charring Cup and Lid
9.  Base Rack
10.  Rack (2)
11.  Heating Element (bottom center of Cooking Pot, not shown)

HOW TO OPERATE

WARNING: Always use this smoker in a well-ventilated area — preferably near an open window or an outside-vented stove hood. Do not use a smoke detector or smoke alarm. The smoking process can be stopped at any time by pressing the STOP button.
Switch on the device with the ON/OFF switch.
Press the “COLD SMOKE”, “HOT SMOKE” or “COMBINE SMOKE” button to select the desired type of smoking.
TIMER:
Press the TIMER button several times to set the desired time (max. 2 hours). Press the STOP button to reset the timer and to stop the cooking process. After use, press the ON/OFF switch and disconnect the mains plug.
CAUTION! Glass lid and housing may heat up during use.
WARNING: Always use this smoker in a well-ventilated area — preferably near an open window or an outside-vented stove hood. Do not use near a smoke detector or smoke alarm. The smoking process can be stopped at any time by pressing the STOP button.

HOT SMOKE
Cooks the food while smoking. The temperature of the smoker will reach 120°C. Hot smoking can tenderize a tough cut of meat, but because the surface of the meat is being dried out, the smoke flavor does not penetrate far beyond the surface. Hot smoked meats can be brined, marinated, or have a rub applied to help maintain moisture through the smoking process.

1.  Plug the cord into an outlet. Press ON/OFF-Switch. The display will show “–:–“.
2.  Position the charring cup around the heating element. Place wood chips around the element in the charring cup. If cooking:
   • a. up to 2 hours, fill the cup about half full.
   • b. between 2-4 hours, fill the charring cup.
3.  Place the lid on the charring cup. Add the base rack to the smoker.
4.  Place the food on the rack(s).
5.  Put the lid on the smoker (ensure the vent is plugged and the gasket is sealed around the rim), and set the desired smoking time by pressing HOT SMOKE, then TIMER. The display will count up 0:01 – 2:00 (hold the TIMER button down for rapid increase).
6.  Press START to begin cooking. The display won’t start counting down until the smoker heats up (may take a few minutes). The smoker may emit a little smoke as the cooking process goes on — this is normal. Try not to open the lid to check on your food, as this will allow smoke to escape.
7.  When the cooking/smoking time has elapsed, 3 beeps will sound and the smoker will turn off. Remove the lid. If cooking meat, ALWAYS check for doneness with a meat thermometer (see table on page 7). Add more time if needed using HOT SMOKE.
8.  While wearing oven mitts, remove the food from the cooker by lifting out the rack(s). Unplug the smoker.

COLD SMOKE
For your information: The function “Cold Smoke” refers to a temperature of 60 ° C. Smokes food that is already cooked, or you will cook later. The temperature of the smoker will reach 60°C. Cold smoking will completely permeate the food with smoky flavor, but does not dry out the surface of the food. Cold smoking does not cook foods.

1.  Plug the cord into an outlet. Press ON/OFF-Switch. The display will show “–:–“.
2.  Position the charring cup around the heating element. Place wood chips around the element in the charring cup. If cooking:
   • a. up to 2 hours, fill the cup about half full.
   • b. between 2-4 hours, fill the charring cup.
3.  Place the lid on the charring cup. Add the base rack to the smoker.
4.  Place the food on the rack(s).
5.  Put the lid on the smoker (ensure the vent is plugged and the gasket is sealed around the rim), and set the desired smoking time by pressing COLD SMOKE, then TIMER. The display will count up 0:01 – 2:00 (hold the TIMER button down for rapid increase).
6.  Press START to begin cooking. The display won’t start counting down until the smoker heats up (may take a few minutes). The smoker may emit a little smoke as the cooking process goes on — this is normal. Try not to open the lid to check on your food, as this will allow smoke to escape.
7.  When the smoking time has elapsed, 3 beeps will sound and the smoker will turn off. Remove the lid. (Add more time if needed using COLD SMOKE.)
8.  While wearing oven mitts, remove the food from the smoker by lifting out the rack(s). Unplug the smoker.

Food Cold Smoking Time
Note: The possibilities are unlimited for cold smoking foods. The table below shows some of the foods we tried. Times may vary depending on thickness of the food or the wood chips you use.

COMBINE SMOKE
For your information: The function “Cold Smoke” refers to a temperature of 60 ° C. Cold smokes the food first (to permeate with smoky flavor), then hot smokes the food (to cook and seal in the flavor). Recommended for larger cuts of meat.

1.  Plug the cord into an outlet. Press ON/OFF-Switch. The display will show “–:–“.
2.  Position the charring cup around the heating element. Place wood chips around the element in the charring cup. If cooking:
   • a. up to 2 hours, fill the cup about half full.
   • b. between 2-4 hours, fill the charring cup.
3.  Place the lid on the charring cup. Add the base rack to the smoker.
4.  Place the food on the rack(s).
5.  Put the lid on the smoker (ensure the vent is plugged and the gasket is sealed around the rim), and set the desired smoking time by pressing COMBINE SMOKE, then TIMER. The display will count up 0:30- 4:00 (hold the TIMER button down for rapid increase). Cold smokes the food first (to permeate with smoky flavor), then hot smokes the food (to cook and seal in the flavor). Recommended for larger cuts of meat.
6.  Press START to begin cooking. The display won’t start counting down until the smoker heats up (may take a few minutes). The smoker may emit a little smoke as the cooking process goes on — this is normal. Try not to open the lid to check on your food, as this will allow smoke to escape.
7.  When the cooking/smoking time has elapsed, 3 beeps will sound and the smoker will turn off. Remove the lid. If cooking meat, ALWAYS check for doneness with a meat thermometer. (Add more time if needed using HOT SMOKE.)
8.  While wearing oven mitts, remove the food from the cooker by lifting out the rack(s). Unplug the smoker.

Note:
The table shows the breakdown between cold and hot smoke times when COMBINE SMOKE is selected:

Food / Internal Temperature

• Beef Brisket/ 88-93°C: Whole Chicken / 74°C
• Beef Roast / 88-93°C: Chicken Legs/Wings/Thighs / 74°C
• Beef Ribs / 88-93°C: Turkey Breast / 74°C
• Beef Country Style Ribs / 79-82°C: Turkey Legs / 79-82°C
• Beef Meatloaf/Burger / 71°C: Salmon Fillet / 62°C
• Beef Steak / 57°C (med. rare): Tilapia Fillet / 62°C
• Beef Prime Rib / 54-57°C (med. rare): Whole Trout / 62°C
• Pork Butt Roast (for pulled pork) / 96°C: Oysters done when edges curl
• Pork Ribs / 82-85°C: Shrimp done when curled to “C”
• Pork Tenderloin / 62°C: Hotdogs / 79-82°C

CLEANING & CARE

1.  Turn off and unplug the smoker.
2.  Always allow the appliance to cool completely before cleaning.
3.  Remove the gasket from the lid and hand wash both in hot, soapy water. Dry completely and reassemble the lid and gasket.
4.  Remove the rack(s). Remove the charring cover and cup.
5.  Remove the wood chips. Always soak the chips in water before discarding to avoid a fire hazard.
6.  Soak the rack(s), charring cover and charring cup in hot, soapy water to remove grease build-up. Wash and dry. These items are also dishwasher safe.
7.  Use a soft cloth, sponge or rubber spatula to remove any stuck-on food or residue in the pot. Use a paper towel to wipe out excess grease.
8.  Wash the pot with hot, soapy water, using a soft cloth. Rinse and dry. Do not place in dishwasher, or immerse in water. Do not use abrasive brushes or pads, or harsh cleaning solutions.
9.  Wipe the exterior with a damp cloth.
10.  Ensure all parts are dried thoroughly before reassembling and using this smoker.

Information concerning the disposal of old electric and electronic products
The pictured symbol on the product, the packing or the enclosed documents signifies that the product should not be disposed of after the end of its life cycle together with the domestic waste. You as consumer are obliged by law to render electric and electronic products at a local place of collection for electronic equipment. This is at no charge. Please take out the batteries before disposal of the product. The proper disposal enables the recycling of valuable resources and avoids possible negative effects on humans and the environment. For further information please contact your local authority or the vendor of the product.

Maximex
Art.: 9936760500
Bentheimer Str. 239
48529 Nordhorn
Maximex GmbH & Co. KG
service@maximex.eu

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