ROLLER GRILL FM2 Gastrovitrum User Manual
- June 15, 2024
- Roller Grill
Table of Contents
**ROLLER GRILL FM2 Gastrovitrum User Manual
**
Item presentation
This appliance is made of stainless steel and is fitted with heating element (power 250 W) which enable you to smoke fish, meat and other delicatessen products with natural sawdust.
Installation
Your smoker needs to be connected to 230 V or 110 V + Neutral + Earth
Phase : Brown
Neutral : Blue
Earth : Yellow/Green
Features
| References | FM2 | FM3 | FM4 |
|---|---|---|---|
| Dimensions inins | 27,9×16,1×7,8 | 39,9×16,1×7,8 | 27,9×16,1×11,7 |
| Power in W | 250 | 250 | 250 |
| Voltage en V | 110/230 | 110/230 | 110/230 |
| Weight in Kg/lbs | 12/26,4 | 15/33,1 | 14/30,8 |
Getting started
For ease of packing, the handle has been screwed upside down, you need to unscrew it and mount it on the top of the lid.
To set up the appliance:
- Push the heating element into the ash-pan.
- Place the grid in the bottom of the ash-pan. Put sawdust on the grid making a slight slope. While starting the smoker, be sure that the ventilation holes are open on the ashpan.
- Plug in the appliance and turn the timer on (9 minutes). It will automatically light the sawdust.
- Leave the lid of the ash-pan half-open if necessary. When the smoker is running under a cooker hood, please avoid drafts.
- As soon as you obtain an incandescent point, put the lid of the ash-pan down and gradually reduce the draft. The drawer must be at least 1 centimeter above the smoker. In case some smoke escapes back through the ash-pan, put a moist cloth on the joins.
- During operation adjust air stir according to needed quantity of smoke. A full ash-pan allows three hours smoking.
Using advice
To preserve the food in its best conditions it is better to cut your pieces of
food prior to smoking them. Ideally use the smoker outside or under a cooker
hood. You should use beech or oak sawdust but never use sawdust from
coniferous trees, treated wood or conglomerate.
Maintenance
Please avoid the use of detergent to clean the smoker.
Cooking times
Designation| Cutting| Salting withcooking salt| Soaking|
Cold drying| Smoking
---|---|---|---|---|---
Salmon of 3 kg| Filet without bones underskin| 5 to 6h| Soak in water during
½h| 12h| 2 to 3h
Trout| Filet or entirefish| 2 to 3h| Soak 15 to 20mn| 12h| 2 to 3h 1/2
Eel| Entire| 4h| Soak 25mn| 12h| 4h tepid
Halbut| Filet with skin| 2 to 3h| Soak 15 to20mn| 12h| 3h
Goose or duck sides| Entire| Rub them with a bunch of mixed herbs andkeep 7 to
8 h| Wash them 1 mn under running water| 24h| 2 to 3h
Chicken| Small parts| 4h| Wash them 1mn under running water| 24h| 3h
Pork| Belly, loin,sausages, chipolatas| 8 to 10h depend on thickness| Soak 45
mn| 24h| 2 à 3h
During salting operation, you can put a caster sugar layer under the salt. Just, to obtain a better coloration of the fish
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