Liste Des Pièces - Masterbuilt SIGNATURE Series Assembly, Care & Use Manual

LISTE DE LA QUINCAILLERIE
AA
Vis M6 de
25 mm
Qté : 16
LISTE DES PIÈCES
PIÈCE DESCRIPTION N o DE PIÈCE
A Corps du fumoir 9907120003
B Panneau de commande 9007120002
C Supports pour grille 9007120001
D Grille de fumaison 9007120002
E Défl ecteur d'égouttement 9007120003
F Bac d'égouttement 9007120009
G Chargeur de copeaux de bois 9007130028
H Récipient pour l'eau 9007120004
I Contenant à copeaux de bois 9007130026
J Plateau à graisse 9007120019
K Support pour plateau 9907120016
à graisse
L Moulure du panneau droit 9907120009
L Moulure du panneau gauche 9907120010
M Pied à visser réglable 910050006
N Pied avant droit 9907120006
N Pied avant gauche 9907120007
NE RENVOYEZ PAS L'APPAREIL AU DÉTAILLANT Pour obtenir de l'aide pour le montage
ou encore des pièces de rechange, ou si des pièces sont endommagées ou manquantes,
ARRÊTEZ appelez le service à la clientèle de MASTERBUILT au 1-800-489-1581.
Veuillez avoir le numéro de modèle et le numéro de série à portée de main pendant l'appel.
Ces numéros sont situés sur l'étiquette argentée à l'arrière de l'appareil.
5
BB
CC
Vis ST4 de Vis M6 de
16 mm 9 mm
Qté : 10 Qté : 8
PIÈCE DESCRIPTION
O Porte
Q Poignée de porte
R Charnière de porte
S Régulateur d'air
T Lumière
U Loquet de la porte
V Boîtier de copeaux de bois
W Élément chauffant
X Cache-charnière
Y Roulettes
Z Poignée arrière
A1 Support du défl ecteur
d'égouttement
A2 Boîtier du panneau de
commande
A3 Trousse de quincaillerie
• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to
be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
N o DE PIÈCE
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
9907130010
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
9907120012
door, door latch can be adjusted to further tighten door seal against body.
9907120013
• Opening smoker door during cooking process may extend cooking
9907120005
9907120018 time due to heat loss.
9907120004 • When outside temperature is cooler than 65°F (18°C) and/or
9907130009 altitude is above 3,500 feet (1067m), additional cooking time may
9907120011 be required. To ensure that meat is completely cooked use a
9907120008
meat thermometer to test internal temperature.
9907120017
9907120015
9907120040
9907120046
9007120019
For grate supports, smoking racks, water bowl and drip pan use a mild dish detergent. Rinse and dry
thoroughly.
For wood chip tray and wood chip loader, clean frequently to remove ash build-up, residue and dust.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
For the interior and exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent.
Make sure to dry thoroughly.
Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to
keep seal in proper working condition.
IMPORTANT FACTS ABOUT USING SMOKER
• To adjust door latch, loosen hex nut on door latch.
Turn hook clockwise to tighten as shown.
Secure hex nut fi rmly against door latch.
HOW TO CLEAN SMOKER
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
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