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3
LISTA DE PIEZAS
7
9
6
3
4
5
1
11
10
8
17
2
15
16
12
14
13
18
PIEZA CANTIDAD DESCRIPCIÓN PIEZA CANTIDAD DESCRIPCIÓN
11
Carcasa exterior
10 1
Bandeja para astillas de madera
21
Revestimiento interior
11 1
Tapa de la bandeja para astillas
de madera
31
Soporte de la cesta
12 2
Asa lateral
41
Cesta para el pavo
13 1
Panel de control con cordón
eléctrico
51
Rejilla de cocción
14 3
Pata
61
Base para el pavo
15 1
Recipiente para goteo
71
Tapa
16 1
Sostén del recipiente para goteo
81
Elemento
17 1
Gancho elevador doble
91
Asa de la tapa
18 1
Soporte de controlador/elemento
12
WOOD FLAVOR GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky,
bacon-like flavor
Mesquite
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavor
Maple
Sweet, subtle flavor
Apple
Sweet, delicate flavor
Cherry
Sweet, delicate flavor
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F
(74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F
(74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
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