Application Instructions English
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- Arthur Burns
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1 Application Instructions English
2 Dear Customer, Do you remember your last BBQ you had with your friends and enjoyed delicious food, such as marinated spare ribs and baked potatoes, grilled corn with spicy dips, a succulent salmon with a pleasing smoky flavor, or just a whole turkey breast? Why not add these interesting options to your current menu offering? The traditional preparation of food with a distinctive and natural smoke-flavor has always delighted people all over the world. With the new VarioSmoker you can have all this: Smoked beef brisket Smoked pork shoulder for a pulled pork sandwich Succulent rotisserie style chicken Tender spare ribs And much more Just Plug & Play the new VarioSmoker and experience the new and easy way of transferring natural smoky flavor onto your high quality products. You can create a new variety of food items without adding artificial ingredients. The new VarioSmoker is compatible with the SelfCookingCenter 5 Senses, but is also compatible with previous models no matter what size or option. As you can find in the attached recipes, you can either use SelfCookingControl or manual settings.
3 Contents Steps to Success 4 Hot Smoked Salmon 5 Smoked Mackerel 7 Smoked Trout 8 Smoked Vegetables 9 Smoked Brisket 10 Smoked Spare Ribs 12 Smoked Steaks 14 Smoked Pork Shoulder 16 Smoked Rotisserie Style Chicken 18 Smoked Turkey Breast 20 Smoked Chicken Breast 21 Smoked Duck Breast 23
4 Steps to Success 1.) VarioSmoker function: The stainless steel VarioSmoker contains electric heating elements. During the operation the box itself must be always kept completely closed. Avoid overloading the box. Wooden chips or dust can be placed on the heating elements. This guarantees safe and consistent smoke production. The VarioSmoker is to be added to your unit, in combination with the cooking process or program you reach cooking and smoke transfer to your chosen product in one step. Due to the temperature that is already created by the VarioSmoker traditional cold smoking cannot be done. The temperature should not be higher than 300 F to avoid any kind of bitter taste on your product! 2.) Smoke ingredients: For a nice and natural smoke taste transfer onto your products you can either use wooden chips, dust, spices (e.g. juniper berries, elder berries), or even dried herbs. The best results are guaranteed with wooden chips. Please feel free to add spices and dried herbs to the wooden chips for your personal smoke taste creation. The wooden chips do not need to be pre-soaked. Please make sure that you only use ingredients that are suitable for traditional smoking. Please also note our manual instructions. 3.) Tips & tricks: - Products can be placed in different ways within the internal cooking cabinet (e.g. hanging, placed on a tray or grid, etc.) - When loading your products into the cooking cabinet, make sure there is enough space between the products. This guarantees an intense flavor transfer. - You can use dry or liquid marinades to prepare your products. Please make sure to dry off your products before smoking. - When using marinades with high sugar contents, decrease the temperature in order to avoid unexpected dark colorations. Safety advice Please always refer to the user manual for safety instructions and warranty liability features. 4 / 28
5 Hot Smoked Salmon Ingredients: 2 sides of salmon 2 oz. vegetable oil Salt Apple wood chips Alternatives: halibut, cod, trout, eel, and many other fish Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. Wait for it to start to smoke, this will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can cut your salmon in 3 oz. tranches, marinate them with salt and vegetable oil, and place them on a non perforated roasting and baking tray. When the VarioSmoker starts to smoke, use one of the settings below on your unit. Let your unit preheat and load your salmon tranches. Settings SelfCookingControl finishing - heat through Cooking parameters dry medium humid well done 5 / 28
6 Hot Smoked Salmon Settings Manual Steps of manual settings Preheat Step 1 75 C 100% Level F 75 C 100% 55 C Level F 130 F To alternate the flavor of your fish you can alternate both the spices as well as the wood chips. 6 / 28
7 Smoked Mackerel Ingredients: 6 brined mackerel approx. 12 oz. 2 oz. vegetable oil Salt Fine wood chips Alternative: eel or any other fat fish Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can prepare the mackerels. You can place your fish on a CNS grid or use a hook to hang the mackerels in the unit. Put a CNS container in the bottom of the unit as a drip collector. When the VarioSmoker starts to smoke, use the setting below on your unit. Let your unit preheat and load your mackerels. You can serve the smoked mackerel warm or cold. Settings manual Steps of manual settings Preheat Step C 100% Level F 120 C 100% 65 C Level F 150 F To alternate the flavor of your fish you can alternate both the spices as well as the wood chips. 7 / 28
8 Smoked Trout Ingredients: 6 brined trouts approx. 10oz 2 oz. vegetable oil Salt Fine wood chips Alternative: char, tuna, or other fish with high fat content Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker.This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can prepare the trout. You can place your trout on a CNS grid or use a hook to hang your trout in the unit. Put a CNS container in the bottom of the unit as a drip collector. When the VarioSmoker starts to smoke, use the setting below on your unit. Let your unit preheat and load the trout. You can serve your smoked trout warm or cold. Settings manual Steps of manual settings preheat step C 100% Level F 120 C 100% 65 C Level F 150 F To alternate the flavor of your fish you can alternate both the spices as well as the wood chips. 8 / 28
9 Smoked Vegetables Ingredients: 10 pcs. tomatoes 3 pcs. onions 1 lb. red chilies 5 pcs. garlic 3 pcs. red or yellow bell pepper 2 oz. vegetable oil Salt Apple wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can cut your vegetables in half, marinate them with salt and vegetable oil, and place them on a non perforated roasting and baking tray. When the VarioSmoker starts to smoke, use the setting below on your unit. Let your unit preheat and load your vegetables. You can use your smoked vegetables as a side dish or for a nice salsa. Settings manual Steps of manual settings preheat step C 100% Level F 150 C 100% 20 min.level F To alternate the flavor of your vegetables, you can alternate both the spices as well as the wood chips. You can use this setting for all kinds of vegetables, such as smoking your eggplants for an interesting smoky alternative to the classical Baba Ganoush. 9 / 28
10 Smoked Brisket Ingredients: 1 pcs Beef brisket with fat approx. 8lbs. 2 oz. beef rub Apple wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can rub the beef brisket with the spices and place it fat up on a stainless steel grid. The fatter the brisket is, the better the result will be. When the VarioSmoker starts to smoke, put it on a CNS container in the top of the unit and use one of the settings below on your unit. Let your unit preheat, load the brisket with the grid, and put a CNS container underneath as a drip container. Set the CT-probe in the thickest part of the brisket and close the door of the unit. For the best result, you can make your beef brisket in the evening and let it braise overnight between 6 and 10 hours. Before you leave the unit unattended, please turn off the VarioSmoker. When your beef brisket is ready you can slice it or pull it depending on how you want to serve it. Settings SelfCookingControl meat - braise Cooking parameters thin thick without high 10 / 28
11 Smoked Brisket Settings manual Steps of manual settings Preheat Step 1 Step 2 Step C 100% Level F 150 C 100% 20 min Level F 110 C 100% 86 C Level F 230 F 110 C 100% 60 min Level F To alternate the flavor of your meat you can use both the spices as well as the wood chips. 11 / 28
12 Smoked Spare Ribs Ingredients: Spare ribs approx. 20 lbs. Pork rub (homemade or bought) Apple wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can rub the spare ribs with the spices and place them on a stainless steel grid or directly in the rib grid. When the VarioSmoker starts to smoke use one of the following settings bellow on your unit. Let your unit preheat and load your spare ribs and put a CNS-container in the bottom of the unit as a drip container. Set the CTprobe in the thickest part of the ribs and close the door of the unit. For the best results, leave the spare ribs in the unit between 2.5 and 3 hours. The manual setting is for precooking the spare ribs. When they are ready, they can be grilled in the unit or on a traditional grill. You might need to adapt the coloration time depending on the spices/glaze on your spare ribs. Settings SelfCookingControl meat - braise Cooking parameters thin thick without high 12 / 28
13 Smoked Spare Ribs Settings manual Steps of manual settings preheat cooking 130 C 50% Level F 120 C 50% 250 F marinade 150 Level min marinade spare ribs Steps of manual settings preheat coloration 260 C 40% Level F 250 C 40% 6 min. Level F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. 13 / 28
14 Smoked Steaks Ingredients: 6 pcs. of t-bone, ribeye, porterhouse, or rumpsteak Steak seasoning or salt and pepper 4.6 oz. cherry tree wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can season the steaks with the spices and place them on a GriddleGrid. When the VarioSmoker starts to smoke use one of the settings bellow on your unit. Let your unit preheat, load the steaks, and put a CNS container underneath as a drip container. The result will be a lightly smoked flavored steak. Settings SelfCookingControl meat - grilled Cooking parameters thin thick without high medium welldone 14 / 28
15 Smoked Steaks Settings manual Steps of manual settings preheat step 1 step C 60% Level F 200 C 60% 3 min. Level F 85 C 30% 48 C Level F 118 F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. Please only allow steaks with a higher fat content for better flavor transfer. 15 / 28
16 Smoked Pork Shoulder Ingredients: 1 pc. pork shoulder (with fat approx. 5 lbs.) 2 oz. pork rub (homemade or bought) 4.6 oz. apple wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can rub the pork shoulder with the spices and place it fat up on a stainless steel grid. When the VarioSmoker starts to smoke use one of the settings below on your unit. Let your unit preheat and load your shoulder and put a CNScontainer in the bottom of the unit as a drip container. Set the CT-probe in the thickest part of the shoulder and close the door of the unit. For the best results, you make your pork shoulder in the evening and let is braise overnight between 6 and 10 hours. Before you leave the unit unattended, please turn off the VarioSmoker. When your pork shoulder is ready you can slice it or pull it for your classic pulled pork sandwich. Settings SelfCookingControl : meat - braise Cooking parameters thin thick without high 16 / 28
17 Smoked Pork Shoulder Settings manual Steps of manual settings Preheat Step 1 Step 2 Step C 100% Level F 150 C 100% 20 min Level F 110 C 100% 87 C Level F 230 F 110 C 100% 60 min Level F To alternate the flavor of your meat you can use both the spices as well as the wood chips. 17 / 28
18 Smoked Rotisserie Style Chicken Ingredients: Medium size rotisserie chicken 2 oz. poultry rub (alternative: salt and pepper) 4.6 oz. cherry wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can rub the chickens with the spices and place them on a chicken spike. When the VarioSmoker starts to smoke, use one of the settings below on your unit. Let your unit preheat, load the chickens, and put a CNS container underneath as a drip container. Set the CT-probe in the chicken breast (as close to the bone as possible) and close the door of the unit. Enjoy your smoked chicken, hot directly from the unit, or cold on a sandwich or a salad. Settings SelfCookingControl : poultry - roast Cooking parameters thin thick light dark medium welldone 18 / 28
19 Smoked Rotisserie Style Chicken Settings manual Steps of manual settings preheat step 1 step C 60% Level F 140 C 90% 50 C Level F 285 F 140 C 40% 88 C level F 190 F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. 19 / 28
20 Smoked Turkey Breast Ingredients: 2 pcs. turkey breast approx. 6 lbs. 2 oz. poultry rub (alternative: salt and pepper) 4.6 oz. cherry wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the Vario-Smoker. In the meantime, you can rub the turkey breast with the spices and place it fat up on a stainless steel grid. When the Vario-Smoker starts to smoke, use the setting below on your unit. Let your unit preheat, load the turkey breast on the grid, and put a CNS container underneath as a drip container. Set the CT-probe in the thickest part of the turkey breast and close the door of the unit. When your turkey breast is ready, you can slice it hot or let it cool down, and slice it cold for your sandwich. Settings manual Steps of manual settings preheat step C 100% Level F 110 C 100% 72 C Level F 162 F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. 20 / 28
21 Smoked Chicken Breast Ingredients: 8 pcs. of chicken breast / tray Poultry rub (alternative salt and pepper) 4.6 oz. pecan wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can season the chicken breasts with the spices and place them on a GriddleGrid or non perforated baking roasting and baking tray. When the VarioSmoker starts to smoke use one of the settings below on your unit. Let your unit preheat, load the chicken breasts and put a CNS container underneath as a drip container if using a combi grill grid. Set the CT-probe in the chicken breast and close the door of the unit. The result will be a lightly smoked flavored chicken breast. Settings SelfCookingControl : poultry - roast Cooking parameters thin thick light dark medium welldone 21 / 28
22 Smoked Chicken Breast Settings manual Steps of manual settings Preheat step 1 step C 60% Level F 188 C 80% 3 min. Level F 150 C 80% 80 C level F 176 F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. 22 / 28
23 Smoked Duck Breast Ingredients: 8 pcs. of duck breast / tray Salt, pepper 4.6 oz. pecan wood chips Preperation: Fill the VarioSmoker with apple wood chips, place the VarioSmoker on a rack level above the food in your RATIONAL Combi-Steamer, close the front door, and switch on the VarioSmoker. This will take approximately 20 minutes depending on the starting temperature of the VarioSmoker. In the meantime, you can season the duck breasts with the spices and place them on a non perforated roasting and baking tray. When the VarioSmoker starts to smoke, use one of the settings bellow on your unit. Let your unit preheat. After preheating load the duck breasts. Set the CT-probe in the duck breast and close the door of the unit. Settings SelfCookingControl : poultry - roast Cooking parameters thin thick light dark medium welldone 23 / 28
24 Smoked Duck Breast Settings manual Steps of manual settings Preheat step 1 step C 60% Level F 188 C 80% 3 min. Level F 150 C 80% 80 C level F 176 F To alternate the flavor of your meat you can alternate both the spices as well as the wood chips. 24 / 28
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28 V-03 MDS/Ad 09/14 English (other)
table of CoNteNts Chef s Notes Traditional Recipes Smokey Recipes Signature Recipes General Information Time and Temperature Chart
Notes TABLE OF CONTENTS Chef s Notes Traditional Recipes BBQ Spare Ribs BBQ Beef Ribs BBQ Baby Back Ribs BBQ St. Louis Ribs BBQ Texas Beef Brisket BBQ Half Chickens BBQ Pork Butts BBQ Chicken Breast Smokey
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