Immediately ready for use genuine Muurikka Electric Smoking Oven. Designed, made and inspected in Finland
The Genuine Muurikka Electric Smoking Oven has carried the “Genuine Muurikka product” stamp since 1999. The sturdy high-quality stainless steel Muurikka Electric Smoking Oven can be used as an instantly ready smoking oven with smoking chips or as a versatile grill and outdoor oven without chips, all year round.
The smoking oven is delivered assembled, so it is immediately ready for use – a bag of alder smoking chips is included. The powerful electric smoking oven smokes fish, meat, sausages and vegetables at the flick of a switch. Only your imagination is the limit. The fat plate, chip tray and grating of the electric smoking oven are fully dishwasher safe. Comes with a protective cover that protects the smoking oven from dirt and moisture.
With this electric smoking oven, you can cook and smoke fish, meat, sausages or vegetables. You can also use it for merely flavouring the food with smoke. In addition to smoking, you can cook foods with the device like an oven, just leave the smoking chips out. When cooked in a high temperature, foods is preserved juicier when wrapped in aluminium foil. It is important to monitor the cooking of the food regularly.
Salt and season or marinate fresh gutted fish or fish fillets before smoking. You can also salt the fish after smoking while it is still hot. If you use frozen fish, thaw the fish in cold and salt it before smoking.
Sprinkle a thin layer, approximately 2 dl, of clean coarse smoking chips or chunks on the chip tray. NOTE! Make sure that the smoking chips are moist; if the chips are too dry or the amount of chips is too high, it can cause the lid to pop open during smoking! You can moisten the chips by spraying them with a spray bottle, for example. Push the chip tray onto the holders above the heating element (do not place the chip tray directly onto the heating elements).
You can add or moisten the chips if they char too quickly. Instead of chips, you can also use cut up slices of alder. Various types of wood are suitable for smoking, e.g. alder, apple tree, oak, hickory and cherry tree chips.
Place the fish in one layer onto the griddles and push the griddles into the smoking oven. Supervise the smoking and monitor the cooking of the fish. The smoking time depends on the number and size of fish. Small fish is smoked in 15–20 minutes and larger fish in 40–60 minutes. A salmon fillet takes approx. 35–50 minutes to cook, depending on the size. The fish is ready when the backbones and skin come off easily. Remove the connection cable form the outlet and take the fish out of the smoker.
|0.5 kg||1 kg||1.5 kg|
|Fish||15–25 min.||25–35 min.||35–60 min.|
|Shellfish and crayfish||10–15 min.||25–30 min.||30–35 min.|
|Poultry||40–45 min.||50–55 min.||60–65 min.|
|Pork||30–35 min.||40–45 min.||50–55 min.|
|Beef||20–25 min.||40–45 min.||50–55 min.|
|Lamb||30–35 min.||40–45 min.||50–55 min.|
Freight weight: 8.268 kg