Emson Pressure Smoker User Manual

SMOKER  
Indoor Pressure Smoker & Cooker  
1,000 WATTS • 5 QT. CAPACITY  
GOURMET SMOKER/COOKER  
INSTRUCTIONS & RECIPES BOOK  
Customer Service: 1-800-423-4248  
EMSON® SMOKER 5 QT. ITEM NO. 8303  
Distributed By EMSON® NY, NY, 10001 ©Copyright 2011  
EMSON® All Rights Reserved. Printed In China.  
Table of Contents  
Pork Tenderloin ........................................................................................... 14  
Beef Roast .................................................................................................... 14  
Whole Chicken ............................................................................................ 15  
Chicken Pieces ............................................................................................ 15  
Chicken Breast ............................................................................................ 15  
Chicken Wings ............................................................................................ 16  
Rock Cornish Games Hens ....................................................................... 16  
Smoked Turkey Breast ............................................................................... 17  
Smoked Salmon Fillets or Steaks ............................................................ 17  
Smoked Salmon Pate .................................................................................. 18  
Smoked Salmon Salad ............................................................................... 18  
Smoked Salmon Cheese Logs .................................................................. 18  
Smoked Salmon Spiral Roll Ups .............................................................. 19  
Polish Sausage ............................................................................................. 19  
Smoked Eggs ............................................................................................... 20  
Smoked Baked Potato ................................................................................ 20  
Smoked Potato Salad .................................................................................. 21  
“Potatoes Maurice” ..................................................................................... 21  
Smoked Onions ........................................................................................... 22  
Smoked Cheddar Cheese ........................................................................... 22  
Shrimp Risotto ............................................................................................ 23  
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SMOKER  
Indoor Pressure Smoker & Cooker  
GOURMET SMOKER/COOKER  
INSTRUCTIONS & RECIPES  
Introduction  
Your Emson Smoker Gourmet Smoker/Cooker is the most up-to-date, and state-of-  
the-art cooking machine introduced since the invention of the pressure cooker. It is the most  
modern method of preparing delicious smoked barbeque foods in the home kitchen. This  
opens a new realm of lower calorie flavorful foods,  
because smoke gives flavor and not calories.  
Although primarily used as a new method of  
cooking barbeque, it will also work as a cold smoker  
or an aromatic-cooking machine. It will also work as a  
pressure cooker or steamer. These features provide for  
many adventures for the palate in delightfully different  
and tasty recipes.  
As a cold smoker, it will smoke; cheese, seafood,  
vegetables and flavor meats with smoke to be cooked  
later by other methods. As an aromatic cooker, in  
both hot and cold smoke modes, various types of  
aromatic woods and flavoring may be used. Some of these include; hickory, mesquite, apple  
wood, cherry wood, oak wood, sassafras root, wines, rum, brandy extracts and vinegar.  
Omit the wood and the Emson Smoker Gourmet Smoker/Cooker becomes a pressure  
cooker; cooking, tenderizing and reducing shrinkage and cooking times of foods. Steaming  
vegetables preserves vitamins and flavor. Cook delicious fluffy rice easily.  
In the conventional dry heat method of barbequing, 40% to 50% of meat is lost in  
shrinkage and drippings resulting in a dry and chewy product. Barbequing with the  
Emson Smoker 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.  
All meats cooked by the Emson Smoker Gourmet Smoker/Cooker may be frozen or  
refrigerated after cooking. The food may be heated later and served on demand, without loss  
of the smoke flavor.  
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Description of Operation  
The Emson Smoker 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.  
In operation as a barbeque appliance, place a small amount of wood (hickory or other  
woods) in the smoke generator cup. Meats or foods to be cooked are prepared according to  
the recipes and then placed into the food basket. The capacity of the unit is up to 4 pounds  
depending on the size and shape of the product to be cooked. After the cooker is loaded  
with the food to be cooked, put the cover in place. Heat is applied and pressure builds in  
the appliance. At the same time, the wood chars and creates smoke. The smoke is forced  
through the food under pressure. The relief valve releases a small amount of steam from  
time to time to control the pressure.  
Release pressure manually by removing the weighted knob from the valve stem at  
the end of the cooking cycle. The appliance cannot be opened until the steam pressure is  
completely exhausted. Then turn the cover clockwise and lift to remove it.  
Generally, the more wood chips placed into the cup the stronger the smoke flavor  
in the food being cooked. Pre-smoking will achieve the same results. Start with a small  
amount of chips, such as 3 pieces of wood, until you determine what is enough to satisfy  
your taste.  
The more time used to cook meat in the appliance, the more tender the meat becomes.  
Control Panel  
“UP-DOWN/TIME” Button allows you to control the  
amount of time you want to cook a product. This time is  
displayed in the “DISPLAY WINDOW”.  
UP” Button  
The “UP” button allows you to set and advance the  
“Time” setting. The time of cooking will appear  
in the display as minutes. If you press and hold the  
“UP” button, the time will increase automatically in  
increments of 1 minute. The longer you hold the button,  
the faster the time will advance. The maximum time  
you can set is 99 minutes (1 hour 39 minutes). If you  
inadvertently pass the desired time, you may readjust it  
by pressing the “DOWN” button (See below).  
DOWN” Button  
The “DOWN” button allows you to go backward  
with the “Time” setting displayed in the time display  
window. Here, again, the longer you hold the button, the  
faster the time will decrease.  
“HOT/COLD” Smoke Button  
This button allows you to cook with pressure and  
smoke at the same time (HOT SMOKE) or to smoke  
foods only (COLD SMOKE) with no pressure and  
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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. You may now enter the desired time of cooking by pressing the “UP-  
DOWN” button. This allows you to impart a delicious smoke flavor to food and  
cook under pressure at the same time. This is the most popular mode with which to  
barbeque.  
“COLD SMOKE”: Press the “HOT/COLD” button until the light is lit beside the words  
“COLD SMOKE.” The unit is now in the “COLD SMOKE” mode. In the  
COLD SMOKE” mode, only the charring element is energized. You may now  
enter the desired time of smoking by pressing the “UP-DOWN” button. This  
allows you to “Cold Smoke”. This will allow you to smoke without cooking. For  
example, you can flavor steaks to cook the meat on a charcoal grill or in a pan later  
on. You may also use this method to smoke nuts and hard cheese such as; Cheddar,  
Gouda or Parmesan cheeses.  
NOTE: The “Cold Smoke” mode will emit a small amount of smoke smell into the  
kitchen. If you object to this smell, you may want to use the unit under a hood  
vented to the outside when cooking in this mode.  
This mode also allows you to start the unit to smoking (Pre-smoke) in order to give  
flavor to fast cooking meats, such as; fish and shrimp. Otherwise, the product will  
cook before the unit starts to smoke properly. Then you will get very little smoke  
flavor in the cooked product. You may add extra smoke by pre-smoking before  
cooking to get extra strong flavor into the food you are cooking. As stated above,  
use the “COLD SMOKE” mode in conjunction with the hot smoke mode to pre-  
smoke in the cold mode and then begin barbequing in the hot smoke mode. Press  
the “HOT/COLD” Smoke Button until the “COLD SMOKE” light is lit. Set  
the desired time for cold smoking. Then press the “HOT/COLD” Smoke Button  
until the hot smoke light is lit. The cooker will cold smoke for the time set and then  
automatically hot smoke for the time set. You can cold smoke before the hot smoke  
mode, but not after the hot smoke mode.  
“PRESSURE/DELAY” Button  
In the “PRESSURE” MODE, the “PRESSURE/DELAY” button allows you  
to either cook with steam pressure or steam with no pressure. In the “DELAY”  
mode the PRESSURE/DELAY” button allows you to delay the start of the above  
cooking processes for up to 99 minutes.  
“PRESSURE”: Press the button until the light is lit beside the words “PRESS/STEAM.”  
To use in the “PRESSURE” mode place the weighted knob on the valve stem.  
This will allow the unit to build pressure. You may now enter the desired time of  
cooking by pressing the “UP-DOWN” button. This will allow you to cook foods  
under pressure quickly and with great tenderness. The charring element is disabled  
and no smoke will be imparted. However, plain pressure-cooked meats, although  
delicious in flavor, will be lighter in appearance. You may use the“Brown” mode  
before pressure-cooking meat to get the desired appearance (See below).  
“STEAM”: There is no button named “Steam.” The “Steam” mode is the same as the  
“Pressure” mode except the weighted valve is removed from the valve stem. Press  
the button until the light is lit beside the word “PRESS/STEAM.” To use the  
cooker in the “Steam” mode, do not place the weighted knob on the valve stem.  
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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. You  
may now enter the desired time of delay by pressing the “UP-DOWN” button.  
This will allow you to delay the time of a cooking mode, for example, up to 99  
minutes before beginning a sequence. Here is an example of a sequence using  
the delay mode: Delay up to 99 minutes before the start of “Cold Smoke”;  
then cold smoke for 30 minutes; then hot smoke for 30 minutes. The unit will  
automatically stop the cooking process after the sequence is completed.  
BROWN/WARM” Button  
The “BROWN” mode allows you to brown food and then cook by the other  
methods after browning. The “WARM” feature allows you to hold food warm  
after cooking.  
In the “Brown” mode, leave the top off the cooker and place a small amount of  
oil in the bottom of the cooking pot insert. The oil will get quite hot. The cooker  
must always be attended. As a safety measure, the cooker cannot be timed longer  
than 20 minutes. The unit will stop cooking after 20 minutes. If you desire further  
browning after this time, you must reset the unit to the “Brown” mode and time  
again. As stated above, you may use the “Brown” mode before the “Pressure”  
mode to get a brown appearance.  
In the “Warm” mode, place the top on the cooker. Do not place the weighted knob  
on the valve stem. This allows moisture to escape and it will hold foods warm for  
a limited amount of time without further cooking. You must release the pressure  
before programming the “Warm” mode. If you do not release the steam pressure,  
the food will continue to cook even though it may be in the “Warm” mode  
“START/STOP” Button  
The “Start / Stop” button allows you to start or stop any mode.  
Start  
The “Start” button allows you to start any mode if the “Stop” light is lit. You  
must press the “Start” Button to begin the cooking process. After choosing the  
desired mode, and setting the time(s), start the cooking process by pressing and  
releasing the “Start” button. The “Start” light will come on.  
Stop  
The “Stop” button allows you to stop any mode if the “Start” light is lit. To  
stop any mode after the “Start” button has been pressed, press and immediately  
release the “Stop” button and the stop light will light. To clear all modes and start  
again, press the “Stop” button for about 3 seconds.  
LED Indicator Lights  
The LED indicator lights are little red lights to the right of the mode buttons.  
Each light will glow red when the mode button is pushed to indicate which mode  
is used. When multiple modes are sequenced, the red light that is solid or not  
blinking is the current mode that is functioning. The blinking lights indicate  
future modes.  
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Important Safeguards  
When using electrical appliances, basic safety precautions should always be followed including  
the following:  
1. Read all instructions before use.  
2. Use 120 Volt AC power only.  
3. To protect against electric shock, do not immerse cords, plugs, inner or outer pots in water or  
any other liquid. Ne Pas Immerger.  
4. Release pressure slowly for about 30 seconds by lifting weight but not removing it. This is  
especially important when cooking in the bottom of the pot; for, example Shrimp Risotto.  
5. Do not overload appliance. Do not try to cook more than the maximum amount shown for each  
recipe.  
6. Do not use in the “HOT” or “COLD” smoke modes when cooking food without the food basket  
and directly on the bottom of cooking pot insert. To do so will cause the charring element to  
possibly char the meat where it touched the element giving it an unpleasant taste.  
7. Do not attempt to open cover while unit is operating. Wait until the pressure is completely  
exhausted before attempting to open cover.  
8. Do not touch hot surfaces. Use handles or knobs.  
9. When removing top after cooking, remove lid carefully and tilt it away from you so that trapped  
steam can be released into the atmosphere. Do not allow hot water from condensed steam to  
drop on your foot or any other parts of the body.  
10. Do not use this cooker to pressure fry with hot oil.  
11. A short power supply cord (or detachable power-supply cord) is provided to reduce the risk of  
entanglement or tripping over a longer cord.  
a. Longer detachable power-supply cords or extension cords are available and may be used if  
care is exercised in their use.  
b. If a longer detachable power-cord is used  
1. The marked electrical rating of the cord set or extension cord should be at least as great  
as the electrical rating of the appliance, and  
2. The cord should be arranged so that it will not drape over the countertop or tabletop  
where it can be pulled on by children or tripped over unintentionally.  
If the appliance is of the grounding type, the extension cord should be a grounding-type 3-wire  
cord.  
12. CAUTION: Risk of electric shock. Cook only in removable container.  
13. This unit is for “Household Use Only”.  
14. Close supervision is necessary when this appliance is used near children. Do not allow children  
to use this appliance.  
15. Unplug the unit from the outlet when not in use and before cleaning. Allow it to cool before  
putting on or taking off any parts.  
16. Do not operate this appliance with a damaged cord or plug, after the appliance malfunctions or  
has been damaged in any manner, return the appliance to the authorized service facility for  
examination, repair or adjustment.  
17. The use of accessory attachments not recommended by the appliance manufacturer may cause  
injuries.  
18. Do not use outdoors.  
19. Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.  
20. Do not place on or near a hot gas or electric burner, or in a heated oven.  
21. Do not move the appliance when under pressure or when using with hot oil or other hot liquid.  
22. Always attach the plug to appliance first, and then plug cord into wall outlet. To disconnect,  
turn control to “off”, then remove the plug from the wall outlet.  
23. Do not use appliance for other than its intended use.  
24. Save these instructions.  
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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. Do not place in dishwasher, or immerse in water.  
On the outside of the cooking pot insert you will see an electrical connection to the  
charring element, keep this dry.  
Insert the inner cooking pot back into the outer appliance housing. When returning the  
inner cooking pot to the outer housing, be sure that the red arrow on top of the inner  
cooking pot is aligned with the red arrow on top of the outer appliance housing before  
inserting. Wash the charring cup and charring cup lid in hot soapy water. Rinse and dry.  
Remove the silicone rubber seal from the inside of the lid/cover and wash in warm soapy  
water. Rinse and dry. Wipe the inside of the lid/cover with a clean damp dishcloth. Return  
the silicone rubber seal to the inside of the lid/cover. Wash the Food Basket Super Stack  
Rack™ (pat pending) in hot soapy water using a clean dishcloth. Rinse and dry.  
Wipe the outside of the appliance housing with a damp paper towel or clean damp dishcloth.  
Check to make sure the condensation collector is installed on the outer housing. This is  
located on the top left side behind the handle. If not, find the condensation collector and  
install by inserting into the top receptacle.  
Instructions on Use  
General: Use the top in all modes except in the “Brown” Mode.  
It should be on the unit and latched in place.  
OUTER  
APPLICANCE HOUSING  
INNER  
COOKING POT  
INSERT  
LID/COVER  
TOP  
VALVE  
STEM  
POWER  
CORD  
WEIGHTED  
KNOB  
CHARRING  
CUP  
FOOD BASKET  
SUPER STACK RACK™  
(PATENT PENDING)  
CONDENSATION  
COLLECTOR  
CHARRING  
CUP LID  
To use the unit:  
1. Plug the cord into a grounded receptacle supplying 120 volts AC.  
2. Position the removable pot in the Appliance Housing so that the arrow located on the  
right front of the Cooking Pot Insert aligns with the arrow on the Appliance Housing. Slide  
the pot into the well and press down on it so that the element pins will mate with the internal  
power contacts.  
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View Showing  
Chips in Cup  
View Showing  
Lid in Place  
Charring Cup  
Shown in Place  
e
t
c
or any liquid infusion. Always add water or liquid infusion  
when; cold/hot smoking, pressure cooking or steaming foods. Prepare foods according to recipes.  
3. Place the food into the basket. Or, in the bottom of the cooking pot insert when  
browning food.  
4. Place the lid/cover onto the appliance. Hold the lid/cover handle with both hands so  
that the valve stem is directly in front of your left hand. Align the edge of the handle with the  
condensation collector. Press down and turn counterclockwise until it stops. The lid/cover  
must be locked in all cooking modes except Browning and Warming. Cook according to  
recipes.  
5. At the end of the cooking cycle, the unit will beep.  
6. Release the pressure before removing the top.  
7. Release the pressure by removing the weighted knob. Be careful and keep face or  
other body parts away from the hot steam.  
8. When all the pressure is released, the top will unlock and can be removed.  
9. Remove the top by twisting clockwise and lifting. When you remove the top, tilt it  
away from your body to keep from being burned by steam trapped under the top.  
10. Remove your food and eat it immediately or store it in the refrigerator or freezer for  
later consumption. Be sure and use sealing refrigerator or freezer storage bags. Otherwise,  
the cooked food will deteriorate and will flavor open items in the refrigerator with smoke.  
The cooked food will hold up to a week in a refrigerator and up to 6 months in the freezer.  
Hot Smoke Mode (Smokes and cooks or barbeques the product)  
1. Place product to be smoked into the basket in cooking pot insert and add water.  
2. Place the top on the cooker and latch.  
3. Place the weighted knob on the valve stem.  
4. Press the hot smoke button until its light is lit.  
5. Set the desired pressure time with the “UP” or “DOWN” button in the time display  
window.  
button once and the “Start” light will light. Hot smoke  
6. Press the “Start / Stop”  
cooking will then begin.  
Cold Smoke Mode (Smoking product only)  
NOTE: The “Cold Smoke” mode will emit some smoke into the kitchen. If you  
object to this smell, you may want to use the unit under a hood vented to the outside  
when cooking in the “Cold Smoke” mode.  
1. Place product to be cold smoked into the basket in cooking pot insert.  
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2. Place the top on the cooker and latch.  
3. Place the weighted knob on the valve stem.  
4. Press the “Cold Smoke” button until its light is lit.  
5. Set the desired pressure time with the “UP” or “DOWN” button in the time  
display window.  
6. Press the “Start / Stop” button once, and the “Start” light will light.  
Pressure Mode (Uses cooker as a pressure cooker. There will be no smoke.)  
1. Place product to be cooked into the food basket in cooking pot insert, add water.  
2. Place the top on the cooker and latch.  
3. Place the weighted knob on the valve stem.  
4. Press the “Pressure/Delay” button until “Press/Steam” light is lit.  
5. Set the desired pressure time with the “UP” or “DOWN” button in the time display  
window.  
6. Press the “Start/Stop” button once and the “Start” light will light. Pressure cooking  
will then begin.  
Steam Mode (Use cooker as a steamer for cooking vegetables and other food products.  
There will be no smoke or pressure.)  
1. Place the top on the cooker and latch.  
2. Leave the weighted knob off the valve stem so that the cooker will continually steam  
but not build pressure.  
3. Press the “Pressure/Delay” button until the “Press/Steam” light is lit.  
4. Set the desired steaming time with the “UP” or “DOWN” button in the time display  
window.  
5. Press the Start / Stop button once and the “Start” light will light. Steaming will then  
begin.  
Brown Mode  
1. Press the “Brown /Warm” button until the “Brown” light is lit.  
2. Set the desired “Brown” time with the “UP” or “DOWN” button in the time display  
window up to a maximum time of 20 minutes.  
3. Do not place top on unit.  
4. Press the “Start / Stop” button until the “Start” light is lit. Browning will then begin.  
The oil will get quite hot; therefore always attend the cooker. Do not leave unattended.  
Warm Mode  
1. Place the top on the cooker and latch. If you just finished cooking, leave the cover in  
place but remove the weighted valve completely from the valve stem so that the steam  
escapes and pressure cannot build.  
2. Press the “Warm” button until the “Warm” light is lit.  
3. Set the desired time with the “UP” or “DOWN” button in the time display window.  
4. Press the “Start/Stop” button until the “Start” light is lit. Food will be kept warm for  
the desired time.  
Cleaning Instructions  
The Emson Smoker 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.  
1. Unplug the power cord from both the wall outlet and the appliance before cleaning.  
2. Allow the cooking pot insert time to cool before handling and washing.  
3. If used to smoke food remove the charring cup. Be sure the charring cup is cool to  
touch before removing. Soak the charred wood chips in water thoroughly before discarding.  
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CAUTION: Make sure that any embers are completely soaked and dead before  
discarding or they may ignite and cause a fire.  
4. Scrub the charring cup and charring cup lid with an abrasive cleaning pad to  
remove any food and grease accumulation. Do not worry about removing all of the  
smoke residue. Rinse and dry.  
5. Dump fat and grease. An easy way to dispose of the fat and grease is to put it in a  
plastic bag and seal the bag. The bag may then be put into the garbage bin.  
CAUTION: Make sure the fat and grease has cooled down before bagging. Do  
not pour fat and grease down the drain, as it will clog the drain.  
6. Thoroughly hand wash the inside of the pot with hot soapy water using a clean  
dishcloth. Do not use an abrasive pad, as it will remove the non-stick surface. Wash  
the charring element using the dishcloth. Wash under the charring element. Rinse and  
dry.  
7. Clean the outside of the cooking pot insert with a damp dishcloth. On the outside of  
the cooking pot insert you will see an electrical connection to the charring  
element, keep this dry.  
Clean Outside Housing:  
1. Unplug the power cord from both the wall outlet and the appliance before cleaning.  
2. Clean the outside of the appliance with a clean damp dishcloth or paper towel.  
3. CAUTION: Do not immerse in water, or pour water into it.  
4. Remove the silicone rubber seal from the inside of the lid/cover and wash in warm  
soapy water. Rinse and dry.  
5. Wipe the inside of the lid/cover with a clean damp dishcloth.  
6. Return the silicone rubber seal to the inside of the lid/cover.  
7. Condensation Collector: On the top left side of the appliance behind the  
handle you will see a small plastic container. This is used to catch any excess  
moisture coming from the top of the cooker. You will need to empty this container as  
it fills with moisture. To Clean: Wash with warm soapy water. Rinse and dry.  
When returning the inner cooking pot to the outer housing, be sure that the red arrow on  
top of the inner cooking pot is aligned with the red arrow on top of the outer appliance  
housing before inserting.  
8. IMPORTANT: After several uses (approximately five), gently wash around the top of the lid/  
cover to remove any smoke residue. Dip a small cleaning brush in hot soapy water, and push it  
through the hole in the top above the ‘Pressure Safety Lock Valve.’ This is positioned on top of  
the lid/cover in the plastic handle. Rinse the lid/cover to remove any soap residue.  
CAUTION: If this is not done occasionally, the ‘Pressure Safety Lock Valve’ may stick and  
not allow the unit to build pressure if it sticks open. This will affect your cooking process  
and cooking times. It will not allow you to remove the top if it sticks close. If this happens,  
insert a small pointed device, such as a plastic pen into the hole located in the plastic handle.  
On the inside of the lid/cover directly below the hole where the ‘Valve Stem’ is located you will  
see a round metal cover with slots on the side. Gently remove and wash in hot soapy water. Rinse  
and dry. Re-assemble.  
CLEAN ‘Super Stack Rack™’ (pat pending)  
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 Emson Smoker Gourmet Smoker/Cooker with lid/cover locked. This may  
reduce the life of the silicone rubber seal.  
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Recipes  
PLEASE NOTE: To order wood chips and spice rubs  
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. Sprinkle liberally with  
Red Rub® spice and rub well into meat. Slide the charring cup onto the end of  
the charring element. Place 3 to 5 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 six (6) ribs onto the  
bottom rack. Place another rack on top of the bottom rack. Then place the  
remaining rib bones on this rack. Place top on cooker and latch. Place  
weighted knob on valve stem. Time hot smoke cooking for 50 minutes. Press  
Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
PORK LOIN (Back) RIBS - Select complete slab of ribs weighing no more  
than 1¾ lbs. Generally, the smaller the weight of the complete slab the more  
tender the ribs will be. Ribs weighing 1½ lbs. or less are called “Baby Back”  
ribs.  
Maximum amount: 1¾ lbs Loin Ribs (Approximately 1 Slab)  
Cut the loin ribs into individual bones. Sprinkle liberally with Red  
Rub® spice and rub well into meat. Slide the charring cup onto the end of the  
charring element. Place 3 to 5 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 six (6) ribs onto the  
bottom rack. Place another rack on top of the bottom rack. Then place the  
remaining rib bones on this rack. Place top on cooker and latch. Place  
weighted knob on valve stem. Time hot smoke cooking for 40 minutes. Press  
Start to begin cooking.  
13  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
PORK TENDERLOIN - Select tenderloin weighing no more than 2 pounds  
Maximum amount: 2 pounds  
Remove silver (silver is the white skin which is tough). Cut tenderloin  
into two parts. Sprinkle liberally with Red Rub® spice and rub well onto the  
two pieces of meat. Slide the charring cup onto the end of the charring  
element. Place 3 to 5 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 one tenderloin on the bottom rack.  
Place the second cut tenderloin on a rack placed above the bottom rack. Place  
top on cooker and latch. Place weighted knob on valve stem. Time hot smoke  
cooking for 40 minutes. Press Start to begin cooking.  
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. 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 Red Rub® spice and rub well into meat. Slide  
the charring cup onto the end of the charring element. Place 3 to 5 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 roast on this rack. Place top on cooker and latch. Place  
weighted knob on valve stem. Time hot smoke cooking for 50 minutes. If  
using chuck roast, time for 1 hour and 20 minutes. Press Start to begin  
cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
14  
WHOLE CHICKEN - Select chicken 3.75 to 4  
pounds, but weighing no more than 4 lbs.  
Maximum amount: 4 pounds  
Sprinkle liberally with Red Rub® spice  
and rub well into meat. Slide the charring cup onto  
the end of the charring element. Place 3 to 5 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 chicken on this rack. Place top  
on cooker and latch. Place weighted knob on valve stem. Time hot smoke  
cooking for 45 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
CHICKEN PIECES - Select chicken weighing no more than 4 lbs. Cut  
chicken into 12 pieces. Note: individual pieces such as thighs, drumsticks,  
and breast may be purchased. (See below for cooking breast and wings.)  
Maximum amount: 4 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 3 to 5 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 six (6) chicken pieces on this rack. Place the other rack on top  
of the bottom rack. Then place the remaining six (6) pieces of chicken on the  
top rack. Place top on cooker and latch. Place weighted knob on valve stem.  
Time hot smoke cooking for 30 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
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 3 to 5 wood  
15  
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 four breasts onto the bottom rack. Place another rack on top  
of the bottom rack and put four more breasts onto this rack. Then put the  
remaining four breasts on the top rack. Place top on cooker and latch. Place  
weighted knob on valve stem. Time hot smoke cooking for 30 minutes. Press  
Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
CHICKEN WINGS  
Maximum amount: 20 pieces  
Sprinkle wings liberally with Red Rub® spice and rub well into meat.  
Slide the charring cup onto the end of the charring element. Place 3 to 5 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 chicken wings on this rack. Place the other rack above the  
bottom rack in the next top hook. Then place the remaining chicken wings on  
this rack. Place top on cooker and latch. Place weighted knob on valve stem.  
Time hot smoke cooking for 25 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
ROCK CORNISH GAMES HENS  
Maximum amount: 4 pounds or 2 Hens  
You may cook the hen’s whole or split into halves. Sprinkle whole or  
half hens liberally with Red Rub® spice and rub well into meat. Slide the  
charring cup onto the end of the charring element. Place 3 to 5 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 hens in bottom rack. Place top on cooker and latch. Place  
weighted knob on valve stem. Time hot smoke cooking for 45 minutes. Press  
Start to begin cooking.  
16  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
SMOKED TURKEY BREAST (Rolled and Tied)  
Maximum amount: 4 pounds or 1 Breast  
Have butcher debone, roll and tie breast. Sprinkle turkey breast  
liberally with Red Rub® spice and rub well into meat. Slide the charring cup  
onto the end of the charring element. Place 3 to 5 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. Press Start to  
begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
SALMON FILLETS OR STEAKS - Capacity: approximately 4 pounds  
Maximum amount: 4 pounds  
Cut fillets into pieces approximately 4” in length. If cooking steaks,  
use four steaks. Sprinkle all surfaces lightly with Red Rub® spice. Slide the  
charring cup onto the end of the charring element. Place 3 to 5 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 two (2) pieces or steaks on this rack. Place the other rack on top  
of the bottom rack. Then place the remaining two (2) pieces or steaks on this  
rack. Place top on cooker and latch. Place weighted knob on valve stem. Time  
cold smoke cooking for 10 minutes (See “Note:” in “Cold Smoke” Instruc-  
tions). Time hot smoke cooking for 15 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
17  
SMOKED SALMON PATE - Makes about 16 ounces  
Make Salmon Pate from salmon fillets previously smoked in above recipe  
for “Salmon Fillets or Steaks”.  
2/3 Cup Heavy Cream (Whipping)  
1 Cup of flaked Smoked Salmon (Approximately 2 six-ounce fillets)  
1/2 Pkg. of Softened Cream Cheese (4 ounces)  
2 Cloves of Garlic  
1 Tsp Red Rub®  
Blend cream, garlic and Red Rub® spice in blender or food processor.  
Add salmon and puree. Add cream and blend until smooth. Serve cold.  
SMOKED SALMON SALAD - Makes about 32 ounces (2 pounds)  
Make Salmon Salad from salmon fillets previously smoked in above  
recipe for “Salmon Fillets or Steaks”.  
8 Smoked Salmon Fillets  
3/4 cup Diced Celery  
3/4 cup Diced Onions  
3/4 cup Diced Sweet Pickles  
2 Tbsp Sweet Pickle Juice  
3/4 Cup Mayonnaise  
1 Tsp Dry Mustard  
Red Rub®  
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 fillets weighing 6 oz. each)  
1 Pkg. of Softened Cream Cheese (8 oz.)  
1 Tbsp. Lemon Juice  
2 tsp. Grated Onion  
1 tsp. Horseradish  
¼ tsp. Red Rub®  
¼ Cup Fresh Parsley (chopped)  
¼ Cup Pecans (chopped)  
Combine cheese, lemon juice, onion, horseradish. Mix in Salmon.  
Continue to mix until cheese mixture and Salmon is well blended. Combine  
chopped parsley and pecans. Spread on flat surface. Shape Salmon mixture  
18  
into a log. Roll in parsley, pecan and Red Rub® spice until log is evenly  
coated. The Salmon and cheese mixture may also be shaped into a ball. Chill  
mixture for several hours. Serve with assorted crackers.  
SMOKED SALMON SPIRAL ROLL UPS  
The Smoked Salmon Cheese Log Recipe makes 6 rolled logs from 8”  
tortilla wraps. Approximately 24 roll ups may be cut from each log. Make  
“Smoked Salmon Cheese” Log recipe (above) but omit pecans. Instead of  
rolling the mixture into logs and putting the parsley on the outside of the log,  
mix 1/2 cup of fresh chopped parsley into the cheese mixture. Purchase flour  
tortillas. The tortilla disc should measure about 8 inches across. Spread the  
cream cheese mixture on a tortilla disc about 1/4 inch thick. Roll the tortilla  
into a log, taking care not to squeeze out the mixture. Starting at one end,  
place a decorative toothpick in the roll about 3/4 inch from the end to hold the  
roll up together after slicing. Then space the toothpicks about 1¼ inches apart  
in the roll. Slice the rolls on a diagonal about 1¼ apart. Arrange on a plate for  
serving.  
Variations -  
Hawaiian: Add ¾ cups of crushed pineapple to the cream cheese  
mixture. To make the mixture sweeter add 3 packets of sweetener to the  
mixture.  
Patriotic: Divide the mixture into three parts. Add 10 drops each of  
red and blue food coloring into two portions of the cheese mixture before  
putting on the tortilla. Then arrange the roll ups in red, white, and blue rows.  
Holiday: Divide the mixture into three parts. Add 10 drops each of  
red and green food coloring into two portions of the cheese mixture before  
putting on the tortilla. Then arrange the roll ups in red, white, and green rows.  
Pate: Use “Smoked Salmon Pate” mixture as stated in the recipe  
above. Add 2 tablespoons of parsley to the mixture. Proceed with the instruc-  
tions above. The same variations may be made.  
POLISH SAUSAGE - Capacity approximately 2 pounds  
Maximum amount: 2 pounds  
Cut sausage into pieces approximately 4” in length. Slide the charring  
cup onto the end of the charring element. Place 3 to 5 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 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  
19  
cooker and latch. Place weighted knob on valve stem. Time cold smoke  
cooking for 10 minutes. (See “Note:” in “Cold Smoke” Instructions). Time hot  
smoke cooking for 15 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
SMOKED EGGS - Capacity approximately 12 eggs.  
Maximum amount: 12 eggs  
Punch the large end of each egg with a sharp pointed object such as a  
small paring knife. Take care not to break the raw egg and to puncture the  
shell only. Slide the charring cup onto the end of the charring element. Place 3  
to 5 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 six (6) eggs on this rack. Place the other rack on top  
of the bottom rack. Then place the remaining six (6) eggs on top rack. Place  
top on cooker and latch. Place weighted knob on valve stem. Time cold smoke  
cooking for 10 minutes. (See “Note:” in “Cold Smoke” Instructions). Time hot  
smoke cooking for 10 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body. Lightly  
sprinkle Red Rub® spice over the shelled cooked eggs.  
SMOKED BAKED POTATO - Capacity approximately 3 to 4 medium sized  
potatoes (12 oz.).  
Maximum amount: 4 medium potatoes  
Scrub potatoes to remove dirt. Rinse well. Slide the charring cup onto  
the end of the charring element. Place 3 to 5 wood chips into charring cup.  
Place cover over charring cup. Pour ½-cup of water into bottom of the cook-  
ing pot. Put the Super Stack Rack™ into the cooking pot insert. Place three  
(3) potatoes on bottom wire rack. Put another wire rack above the potatoes  
and put the fourth potato onto this top rack. Place top on cooker and latch.  
Place weighted knob on valve stem. Time hot smoke cooking for 1:00 hour.  
Press Start to begin cooking.  
20  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
SMOKED POTATO SALAD  
Maximum amount: 4 medium potatoes  
3 - 4 large Red Potatoes  
1 Cup Mayonnaise  
1 Tbsp Vinegar  
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 cook-  
ing. Peel potatoes. Dice the potatoes into ¼ cubes using a knife. Add celery,  
onions, eggs, pimentos, and mustard to potatoes in a bowl. Mix the mayon-  
naise and vinegar together and pour on potato mixture. Stir to evenly distrib-  
ute the seasoning. Season to taste with the Red Rub® spice.  
Cover and chill in the refrigerator before serving.  
“POTATOES MAURICE”  
Maximum amount: 4 medium potatoes  
3 - 4 large Red Potatoes  
2 ½ Tbsp. Melted Butter  
2/3 cup of Heavy Cream  
½ Lb. of Grated Cheddar Cheese  
Red Rub®  
Cook 3 to 4 potatoes as in the Smoked Baked Potatoes recipe above.  
Smoke lightly using 2 wood chips in the charring cup. Be sure the wood chips  
are touching the stem of the charring element in the charring cup. Let pota-  
toes cool after cooking. Peel potatoes. Break the potatoes into chunks using  
your fingers (not too fine). Drizzle 2 ½ tablespoons of butter over potatoes.  
Season to taste with the Red Rub® spice. Stir to distribute the seasoning  
evenly. Pour cream over potatoes. Let stand for 30 minutes. Sprinkle the  
21  
mixture with grated cheese and bake in a preheated over at 375°F for 20  
minutes or until the cheese melts and forms a golden crust.  
There are many variations to this by using your favorite cheese:  
American, Swiss, Mozzarella, Feta or Blue Cheese.  
SMOKED ONIONS  
Maximum amount: 3 large onions  
3 Large Onions (14 oz)  
3 Tbsp Butter  
Red Rub®  
Ranch Dressing as a Dip  
Cut onions into a flower style. Sprinkle Red Rub® spice liberally on  
top of each onion. Put 4 pats of butter approximately 1/8 inch thick on top of  
each onion. Slide the charring cup onto the end of the charring element. Put 5  
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 a piece of foil large enough to hold the 3 onions on  
to the bottom of the Super Stack Rack™. Put the three onions on top of the  
foil. Place top on cooker and latch. Place weighted knob on valve stem. Time  
cold smoke cooking for 10 minutes. (See “Note:” in “Cold Smoke” Instruc-  
tions). Time hot smoke cooking for 7 minutes. Press Start to begin cooking.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
SMOKED CHEDDAR CHEESE - Capacity 16 ounces  
Maximum amount: 16 ounces  
Place cheese in refrigerator overnight to get to refrigerated tempera-  
ture. Remove cheese and cut into four parts. (If cheese is in 8-ounce bricks,  
cut each brick into two parts or in half.) Slide the charring cup onto the end of  
the charring element. Place desired number of wood chips into charring cup.  
Place cover over charring cup. Put the Super Stack Rack™ into the cooking  
pot insert. Place two (2) cheese pieces on this rack. Place the other rack above  
the bottom rack in the next to the top hook. Then place the remaining two (2)  
pieces of cheese on this rack. Place top on cooker and latch. Place the  
weighted knob on valve stem. Time cold smoke cooking for 10 minutes. Press  
Start to begin cold smoke infusion. Remove top and then remove Super Stack  
22  
Rack™ from cooking pot insert.  
SHRIMP RISOTTO  
Maximum amount: 1 recipe as shown below.  
1 cup Risotto (Arborio) rice  
15 medium shrimp cleaned and shelled. Cut each shrimp into 3 pieces.  
2 tablespoons of Olive oil  
2 tablespoons of butter or margarine  
½ cup of chopped onions  
½ cup of chopped celery  
½ cup of chopped mushrooms  
3 cups of chicken broth (may be made from 3 cubes of Knorr’s bullion)  
Place the onions, celery and mushrooms on the bottom of the pot. Set  
“Brown/Warm” mode in the “Brown” mode and time for 5 minutes. Sauté  
onions, celery and mushrooms in Olive oil, butter or margarine for 3 minutes.  
Stir in rice and fry for 2 minutes. Then add shrimp and chicken broth. Place top  
on cooker and latch. Place weighted knob on valve stem. Time in the “Pres-  
sure” mode cooking for 15 minutes. Press start to begin cooking. Allow the  
unit to wait for 3 minutes before releasing pressure. This will allow the steam  
to exhaust without spraying liquid.  
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. Do not allow hot  
water from steam to drop on your foot or any other parts of the body.  
Optional: Risotto may be prepared without the shrimp for a delicious  
rice side dish. Other meats may be substituted for shrimp, such as pork, chicken  
or turkey cubes.  
23  
Notes  
24  

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