Technology at its finest:

High-quality, durable materials, noble and customizable design, practical handling of controls and components

Completely removable slide-in rails for quick cleaning.

Highest quality standards since 1983, 100% Made in Germany, certified by TÜV NORD Germany/GS (tested safety)

Production according to VDE, CE European Declaration of Conformity

How it works:

STEP 1 | PREHEAT

Turn the temperature control knob and set to the desired cooking temperature. As soon as the temperature is reached, the green lamp goes out.

STEP 2 | FILLING THE SMOKER PAN

Fill the smoking pan with smoking flour of your choice and preference, add a little water and place on the heating coil in the oven.

STEP 3 | LOAD OVEN

Load the grates with the goods to be smoked. Slide in the drip tray with a rack on the bottom rail, slide in another rack on the top rail if necessary.

STEP 4 | SWITCH ON TIMER

Turn the timer to 15 minutes. This initiates the smoking process and ends it when it is finished. The red lamp starts to light up.

STEP 5 | SET SIGNAL CLOCK

The cooking and smoking time is set here. You can determine these yourself or take them from our recipe book. Please also refer to our recipe book for the cold smoking procedure.

Multi Talent:

• Cooking and smoking at the same time = hot smoking (up to 250C°)

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Smoking without cooking = cold smoking

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Low temperature cooking / smoking = low & slow

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Finish with smoke, refine, round off

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Cooking without smoke

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Braising / Grilling

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Hold / Keep warm without drying out

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Warm up / Defrost

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Baking / Gratinating

Capacity:

48 trout à 200g/24 à 500 g

8-10 chicken

14 kg roast

Included in delivery:

1x Helia 48 smoker, stainless steel

1x drip tray made of stainless steel 30x80x1.5 cm

1x smoker made of stainless steel 14x16x1 cm

2x trout grate each 30×40 cm for 6 fish each

2x flat grate each 30×40 cm

1x 1kg bag of smoked flour beech fine and spice sample

1x Detailed recipe book, including simple & understandable operating instructions