Owner Manual
LIQUID LEVEL DETERMINATION: Water, Oil or Grease
For use with cooking vessels that have and do no have a Maximum Fill Line
1. Place the food product in the strainer basket.
2. Place the food product and strainer basket into the empty vessel.
3. Add water into the vessel until the food product is completely submerged. There must be a minimum of 3 inches
between the water level and top of the vessel.
4. Remove the food product from the vessel. The remaining water level indicates the amount of liquid needed to cook
the food product. Typically, the amount of liquid needed for cooking is one-third full or less.
FOLLOW "3-MINUTE:15-MINUTE" BOILING RULE
Boiling time varies with type of food being cooked. Seafood generally has the shortest boiling time.
For superior cooking results, follow these simple steps:
1.
Heat water to rolling boil. Depending on the size of cooking vessel and volume of water used, heat up time can range
from 15 to 45 minutes. Covering the cooking vessel with a lid will accelerate water heat up time to the boiling point.
2. Reduce cooker flame and carefully lower food basket into boiling water and cover the pot.
3. Increase cooker flame and cook until a rolling boil is achieved.
4. Leaving pot covered, reduce cooker flame and allow rolling boil to continue for 3-minutes.
5. After 3-minutes have passed, shut off gas to the cooker. Leave the pot covered and allow to set another 15-minutes.
During this 15-minute period, the food will continue to cook and absorb seasoning without being over-cooked. Generally,
the "3-minute:15-minute" rule results in shrimp and crawfish being perfectly cooked, seasoned and easy to peel.
REMOVING BASKET FROM COOKING VESSEL:
1. Shut off gas to the cooker.
2. Wearing an insulated mitt, carefully remove lid from pot.
3. Wearing an insulated mitt, carefully and slowly lift basket from the cooking vessel.
4. Hold the basket above the cooking vessel to allow hot water to drain.
5. Carefully pour out the food product and… enjoy!
WARNING
• Lift the far side of lid first to protect you from escaping steam and heat.
• Use extreme caution when lifting a food basket from heated liquids.
• Be certain cooker is turned off.
• In addition to an insulated mitt, wear shoes, long pants and shirt sleeves to prevent burns from splashing
hot liquids.
• Food baskets in stockpots from 60-qt to 162-qt are very heavy and should be a 2-person operation.
• A 2-person basket Lift Assist Bar is recommended for cooking vessels of 100-qt to 162-qt size.
• This product is designed for use with outdoor gas cooker appliances. Carefully read and understand the
warnings, instructions and manuals that accompany your gas cooker appliance and propane tank.
• Never overfill the cooking vessel with water, oil or grease. If too much water or oil is inside the cooking
vessel, it is possible for spillovers to occur when adding a basket filled with food product, or during a rolling
boil. Spillover of hot liquids can cause severe burns and property damage.
• Children can fall a into cooking vessel and drown in even a small amount of liquid. Keep cooking vessel
out of reach of children. Do not store your cooking vessel with liquid inside.
WARNING
GENERAL OPERATING
BOILING INSTRUCTIONS