Operating instructions

Call Toll-free: 877-CRES COR (273-7267) • Fax: [phone] • www.crescor.com
5925 Heisley Road • Mentor, OH 44060-1833
Smoker Ovens
FL-2375
Rev. 1 (6/14) Page 7 of 15
5. Set the Smoke Timer:
a. Turn the timer knob clockwise to the re-
quired minutes.
b. The yellow light for the timer will come on.
c. The timer will count down to the “Off”
position and the yellow light will go off.
After wood chips fully extinguish and the holder
cools, remove and empty ashes before reloading.
NOTE: Put the wood chip container back into
position inside the cabinet when not in
use to protect the exposed heat element.
CLEANING OVEN AFTER SMOKING FOOD:
Use a quality stainless steel oven cleaner, scrubbers
and towels to remove residual grime.
Recommended to clean the oven after each use.
SMOKING PROCEDURES
1. Soak hard wood chips for 1 to 24 hours. Drain
chips and place into the chip holder, close the
cover.
FOR HOT SMOKING: Turn on the oven
power and set the controls per the cooking and
holding
operating instructions on page 5, and pre-heat
until “rEADy” is displayed and oven is up to
the set cooking temperature. Refer to page 8
for times and temperatures.
FOR COLD SMOKING: Do not turn on the
oven power. Using frozen CRES COR KOLD
KEEPERS™
or 12”x20” pans of ice, place the KOLD
KEEPERS™ or hotel pans of ice directly
above the smoke
generator and beneath the wire grids holding
the food items to be smoked.
2. Slide the chip holder into the oven. Make sure
the container is securely over the heater.
3. Load the prepared food product into the oven
cavity. (Cured, rubbed, seasoned)
4. Close all door vents.
CAUTION
WOOD CHIP CONTAINER
MAY REMAIN HOT.
REPLACEMENT PARTS FOR SMOKER:
6018-014
INSERT
6018-017, CHIP BOX
0811-318
HEATER
0849-100, TIMER
0595-061, KNOB
0766-096, LIGHT