Summary of Contents for Gourmet Genie Gourmet Smoker
- Page 1 Gourmet Smoker/Cooker InStruCtIonS & reCIpeS Book Copyright © 2010 www.buygourmetgenie.com...
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Page 2: Table Of Contents
Table of Contents Introduction ..........................3 Description of Operation ......................4 Control Panel ........................... 4 Up-Down/Time Button ....................4 Hot/Cold Smoke Button ......................4 Pressure/Delay Button ......................5 Brown/Warm Button ......................6 Start/Stop Button ........................6 Safety Warnings ........................7 Before Using .......................... -
Page 3: Introduction
Barbequing with the Gourmet Genie™ method can reduce shrinkage by 50% resulting in a moist and juicy product. There is a great savings in time when compared to the charcoal method. -
Page 4: Description Of Operation
DESCRIPTION OF OPERATION The Gourmet Genie Gourmet Smoker/Cooker combines the modern scientific ™ method of pressure baking with pressure smoking to get that “old-fashioned” smoke flavor. It does this economically, automatically, and in a fraction of the time taken to prepare barbeque by ordinary methods. -
Page 5: Pressure/Delay Button
relatively little heat. The button will alternate the lights from hot smoke to “COLD SMOKE” by pushing the button more than once. “HOT SMOKE”: Press the “HOT/COLD” button until the light is lit beside the words “HOT SMOKE.” The unit is now in the “HOT SMOKE” mode. In the hot smoke mode, both the main element and the charring element are energized at the same time. -
Page 6: Brown/Warm Button
You may now enter the desired time of cooking by pressing the “UP-DOWN” button. This allows the unit to continually release steam and not build pressure; thus allowing you to steam foods such as vegetables and rice. “DELAY”: Press the button until the light is lit beside the word “DELAY.” This feature allows you to enter a delay time for any mode except browning or warm. -
Page 7: Safety Warnings
IMPORTANT SAFEGUARDS Read all instructions before use. Use 120 Volt AC power only. To protect against electric shock, do not immerse cords, plugs, inner or outer pots in water or any other liquid. Ne Pas Immerger. Release pressure slowly for about 30 seconds by lifting weighted knob but not removing it. -
Page 8: Before Using
BEFORE USING Check to make sure everything ordered is included. Save the box and packaging material in case needed. Remove the lid/cover and inner cooking pot from the main appliance housing. Wash the inside of the inner cooking pot with hot soapy water using a clean dishcloth. Rinse and dry. -
Page 9: Hot Smoke Mode
If used to smoke food, slide the charring cup onto the end of the charring element. The charring cup has two holes, one front and one rear. Ensure the charring element tube passes through both of the holes. Place desired amount of wood chips into the charring cup. -
Page 10: Pressure Mode
CLEANING INSTRUCTIONS The Gourmet Genie™ Gourmet Smoker/Cooker is easy to clean. The cooking pot insert is the main item to clean. It should be hand washed. CAUTION: Do not put the cooking pot insert into a dishwasher or immerse in water. - Page 11 Remove the ‘Super Stack Rack™’ from the inside of the inner cooking pot. Clean with hot soapy water using an abrasive pad or wash cloth. Rinse and dry. Storage Do not store the Gourmet Genie™ Gourmet Smoker/Cooker with lid/cover locked. This may reduce the life of the silicone rubber seal.
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Page 12: Recipes
RECIPES PLEASE NOTE: To order wood chips and spice rubs go to www.buygourmetgenie.com PORK SPARERIBS - Select complete slab of ribs weighing no more than 4 lbs. Generally, the smaller the weight of the complete slab the more tender the ribs will be. Maximum amount: 4 lbs Spareribs (Approximately 1 Slab) Cut spareribs into individual bones. -
Page 13: Beef Roast
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. Let sit for 5 minutes before slicing. BEEF ROAST - Select roast weighing no more than 2 pounds Maximum amount: 2 pounds Sprinkle liberally with One Step Prep®... -
Page 14: Chicken Breasts
CHICKEN BREAST Maximum amount: 2 pounds or 12 pieces Sprinkle pieces liberally with Red Rub® spice and rub well into meat. Slide the charring cup onto the end of the charring element Place wood chips into charring cup. Place cover over charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™... -
Page 15: Smoked Turkey Breast
Place wood chips into charring cup. Place cover over charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™ into the cooking pot insert. Place the turkey breast on this rack. Place top on cooker and latch. Place weighted knob on valve stem. Time hot smoke cooking for 45 minutes. -
Page 16: Smoked Salmon Cheese Logs
Chop salmon fillets into coarse chunks using chef knife. Place in a large mixing bowl. Add all other ingredients and mix well. Season with Red Rub® spice to taste. Serve on lettuce with a slice of tomato. It may be served as hors d’oeuvres on assorted crackers. SMOKED SALMON CHEESE LOGS Makes 1 Log 16 ounce 1 Cup flaked Smoked Salmon (about 2 filets weighing 6 oz. -
Page 17: Smoked Eggs
½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™ into the cooking pot insert. Place four (4) pieces on this rack. Place the other rack on top of the bottom rack. Then place the remainder four (4) pieces on this top rack. Place top on cooker and latch. Place weighted knob on valve stem. -
Page 18: Smoked Potato Salad
¼ Cup Diced Celery 2 Tbsp Diced Onions 2 Diced Boiled Eggs ¼ Jar Pimentos (1 oz) ¼ Tsp. Dry Mustard Red Rub® Cook 3 to 4 potatoes as in the Smoked Baked Potatoes recipe above. Smoke using 5 wood chips in the charring cup. Let potatoes cool after cooking. Peel potatoes. Diced the potatoes into ¼... -
Page 19: Smoked Cheddar Cheese
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.
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