Cleaning And Storing - Westfalia 813555 Instruction Manual

Smoking Times – Guidelines
Small Fish (Vendace, Baltic Herring, Herring)
Medium-sized Fish (Red Bream, Pikeperch)
Large Fish (Salmon, Pike, Red Bream, Trout)
The fish is ready smoked if the fish meat can be removed easily from the bones
resp. if the fins can be peeled of the skin.
Smoking Meat
If you intent to smoke poultry, chicken breast and legs are best for this purpose.
Soak the meat for approx. 2 hours in brine. Dry the meat and smoke it for approx.
40 minutes.
For smoking meat, use cutlets, streaky bacon as well as a great variety of
sausages (Wiener sausages, coarse cooked sausages, liver sausages etc.).
When smoking meat or sausages it might be necessary to smoke several times
for better taste.

Cleaning and Storing

 Allow the smoke oven to cool down before cleaning it. Wipe the housing with a
lightly moistened cloth. Use detergent if necessary. Clean the oven interior
with a moistened sponge and detergent. Thoroughly dry all parts well.
 Never immerse the unit into liquids and do not use too much water for
cleaning.
 Do not use aggressive chemicals or abrasives in order not to damage the
surfaces.
 The smoke oven is not intended to be cleaned in the dishwasher. Only clean
with warm soapy water.
Using
14
Approx. 20 minutes
Approx. 30 minutes
Approx. 40 minutes