Iv.how Does It Work; V.mechanical Control Operating Instructions (Dsh-S03) - Gastrodomus AFF70 User Manual

6. When you see smoke coming from the chimney (this could take up to 10 minutes), lower the
temperature to 60° C-63° C (140-145° F) and maintain this temperature until the desired temperature is
reached. Close the smoker to 1/4 opening (repeat step 4 if the smoke stops). increase the temperature
every 1 1/2 hours until the temperature of the smokehouse reaches 71° C-74° C (160-165° F). Maintain this
temperature until the internal temperature of the product to be smoked reaches 66° C (152° F).
7. When 66° C 152° F is reached, turn off the smokehouse and carefully remove the sausage.
8. Refrigerate the sausage overnight. The product is now ready to eat or freeze.
NOTE: A separate temperature probe should be purchased to monitor the internal temperature of the
meat.

IV.How does it work?

To connect the wiring
1.Connect 1-1,2-2, 3-3, 4-4 COM .
2. Put the thermometer into the hole so that it can work well, and fix it well.
3. Install the controller box correctly

V.Mechanical control operating instructions (DSH-S03)

1. Insert the plug, set the time to the timer, the green light will lit.
2. Set the temperature at the temperature controller, red light will turn on.
3. Press the button, green button controls the upper heating pipe, yellow button controls the lower heating
pipe. You can press the two controls individually or at the same time.
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