Smoked Onion Blooms - Kalorik Caiman EPCK 40911 Manual

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Smoked Onion Blooms

Note: Recipe yields a maximum of 3 large onions.
• 3 large yellow onions
• 3 tablespoons butter*
• Seasoning of your choice
• Ranch Dressing (Optional – can be used as a dip)
Preparation
Cut the onions into a flower style. Sprinkle seasoning liberally over
each onion. Put 4 pats of butter, approximately 1/8 inch thick, on top
of each of the onions. Slide the charring cup onto the end of the
charring element. Put 5 wood chips into charring cup. Place cover
over charring cup. Pour 1 ½ cups of water into bottom of the
cooking pot. Put the rack into the cooking pot insert. Place a piece
of foil large enough to hold the 3 onions onto the bottom of the rack,
then place the onions on top of the foil. Place the lid on the cooker
and secure. Place the weighted knob on the valve stem. Set the
timer for cold smoke cooking for 10 minutes. When the cold smoking
is finished, set the timer for hot smoke cooking for 7 minutes. Press
Start to begin cooking.
Release pressure by removing the weighted knob with fingers
holding the plastic part of the knob only, and pull up sharply to
remove. Remove top after "Pressure Safety Lock Valve" has
exhausted pressure. Remove top carefully. Tilt it away from you so
trapped steam can escape. Do not allow hot water from steam to
drop on your foot or any other parts of the body.
* Note: Butter can be substituted with margarine for this recipe.
Copies of the I/B. Please reproduce them without any
changes except under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
28
Assembly page 28/32
special instruction from Team
Print only
EPCK 40911 - 160316