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Hendi 238486 Manual

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EN
Temperature reference guide
• Below table is a guide for the temperature setting
for different food.
• It is just for reference as many factors influence.
For instance, meat with/without bone inside,
thickness of the food, amount of water and fat
contents in the food. Outdoor weather also influ-
ences the outcome. In cold weather, longer time
is required for smoking process.
• Make sure all the food is cooked thoroughly for
the reason of hygiene especially the shellfish.
• Use the temperature display (2) as a reference for
checking the temperature inside.
Type of food Suggested temperature Remark
Fish and shellfish
Salmon 60 ~ 70°C
Herring 60 ~ 70°C
Mackerel 60 ~ 70°C
Trout 60 ~ 70°C
Scallop 70 ~ 80°C
Pork
Spare ribs 80 ~ 90°C To shorten the time, precook the ribs first.
Tenderloin 70 ~ 80°C
Lamb 70 ~ 80°C
Beef 60 ~ 80°C
Depends on the thickness & degree of cooking
preference.
Chicken 70 ~ 80°C
Cleaning and maintenance
Attention: Always remove the plug from the socket and let it cool down completely before cleaning the
appliance.
• Beware: Never immerse the appliance in water
or any other liquid!
• Clean the outside of the appliance with a damp
cloth (water with mild detergent).
• Never use aggressive cleaning agents or abra-
sives. Do not use any sharp or pointed objects.
Do not use petrol or solvents! Clean with a damp
cloth and detergent if necessary. Do not use
abrasive materials.
• Do not clean the appliance with steam cleaner
or water jet.
• Assemble the appliance after cleaning and make
sure that the heating & control panel is mounted
properly, otherwise the appliance will not func-
tion.
… 8 …


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