A Genuine and Original Muurikka Electric Smoking Oven now as a self-assembled version. Basic Electric Smoking Oven has all the same quality features as other Original Muurikka Smokers.
A genuine original Muurikka Electric Smoking Oven can be recognised by its Genuine Muurikka Product stamp. The Muurikka Electric Smoking Oven is an easy-to-use smoker and versatile outdoor oven in one. With it, you will always succeed and easily cook fish, meat, sausages and vegetables. The device can be used for smoking with smoking chips or as a normal outdoor oven without smoking chips, all year round! The grating, fat plate and chip tray are dishwasher safe, so cleaning is easy.
Muurikka Electric Smoking Oven BASIC 1100W is a self-assembled model, assembly instructions included.
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.|
Parts: 1 griddle/chip tray/fat plate
Electric connection: grounded socket 230 V 50 Hz
Connection cable: 2 m
Electric power: 1100 w
Material: stainless steel
Size: diameter 25 cm/length 50 cm
Freight weight: 5.975 kg
Cleaning the Electric Smoking Oven
The Electric Smoking Oven is made of stainless steel. The removable inner parts, i.e. chip tray, drip tray and griddles, should be cleaned after each use. You can even wash the parts in a dishwasher. Tip! You can protect the chip and drip drays with aluminium foil, it will make cleaning easier. Especially if you use sugar cubes to add colour to fish, they easily melt onto the chip tray.
We also recommend cleaning the inside of the electric smoking oven if a lot of soot and fat have accumulated on the walls. Remove the electric resistor from the smoking oven (the element is fixed with 1 lock nut), remove the resistor and its support from the smoker, after which you can clean the inside of the smoker with Muurikka Multicleaner.