Retigo Vision smoker [13/16] Smoking programmes

3.3 | Smoking programmes

Hot smoking – Steaks Smoke III Temperature 180°C 5 -15 min.

Hot smoking – Fish 150g Smoke III Temperature 160°C 5 - 10 min.

Hot smoking – Fish 500g Smoke III Temperature 150°C 10 - 20 min.

Warm smoking – Sausages Drying Temperature 60°C 40 min.

Smoke II Temperature 70°C 70 min.

Steam Temperature 80°C 40 min.

Warm smoking – Meat 0.5kg – 1kg Smoke II Temperature 110°C 70 min.

Combi 50% Temperature 150°C 20 - 40 min.

Warm smoking – Meat 1kg – 2kg Smoke II Temperature 110°C 70 min.

Combi 50% Temperature 140°C 30 - 60 min.

Warm smoking – Meat 2kg+ Smoke II Temperature 90°C 70 min.

Combi 50% Temperature 130°C 40 – 80 min.

Cold smoking – Salmon let Smoke I Temperature 30°C 40 - 60 min.

Cold smoking – Cheese Smoke I Temperature 30°C 50 - 80 min.

Cold smoking – Steak salt Smoke I Temperature 30°C 90 min.

1.Gentle (i.e. cold) smoke producing a delicate aromatic avour – created at lower

temperatures and with a slower smoking process. Burning the material releases valuable

essential aromatic substances which go through the smoked meat. This creates a unique

delicate smoked avour. The recommended temperatures in the combi oven are 20°C – 50 °C.

Smoking time 2 hours.

2.Medium (i.e. warm) smoke producing a more noticeable smoked avour – used

for smoking and roasting meat, sh or vegetables. This is used mostly for roasting meat of 0.5

kg – 2 kg and sausages. The recommended temperatures in the combi oven are 50°C – 150 °C.

Smoking time 1 hour.

3.. Intensive (i.e. hot) smoke producing a highly distinctive smoked avour – createsa

full smoked spectrum and dark smoked colour without bitter taste. This is used for fast

smoking of steak, meat and sh characterized by short cooking treatment. The recommended

temperatures in the combi oven are 150°C – 190 °C.

If your combi oven can operate at lower fan speeds, always use ½ revolutions

during smoking. If possible, open the door of the combi oven 5 minutes after

completing the smoking.

The unburned sawdust can be used again.

Do not immerse the sawdust inwater as this will lead to moisture formation

and discoloration.

Use only dry sawdust. The smoker was tested on sizes of 1 – 4 cm.

After smoking and the removalof sawdust residues, the smoker can be washed

directly in the combi oven using an automatic washing programme.