Use and Care Guide

10. When poultry is done, turn cooker off at the propane tank. Leaving pot on cooker,
place lift hook through top loop of the rack and very carefully remove rack
with poultry from pot. (Figure #3) Place rack with poultry on absorbent paper
and allow to drain for few minutes. (Figure #5) Carefully remove poultry from
rack and place on platter. Cool, Carve and Enjoy!
WARNING
Regardless of thermometer reading, if the oil/grease starts to smoke, turn OFF fuel supply to the
burner and STOP COOKING IMMEDIATELY. This indicates the thermometer is not working properly.
Discard the thermometer and call 1-800-864-6194 M-F 8am - 5pm CST for assistance.
Replacement thermometer Model #5025.
COOKING OIL: Important Facts to Know
Since early times when human civilization first developed pots and pans, people have used various forms
of cooking oil for frying. Originally animal fat (grease/lard) was used for frying which now is mostly
replaced by olive, vegetable and peanut oil.
It is almost universal knowledge that over-heated cooking oil will catch fire and burn. Cooking oil has
a flashpoint temperature ranging from 550˚F to 700˚F, depending on type of oil used, altitude and ambient
temperature. However, most people do not realize that cooking oil typically does not burn when below
its flashpoint temperature.
Cooking oil contained inside the confines of a stockpot, skillet or pan (vessel) is quite stable when below
its flashpoint temperature. For example, heated cooking oil at optimum frying range of 325˚F to 350˚F
does not catch fire even if a flame is accidentally placed in contact with the oil. This stable characteristic
enables cooking oil to be used on kitchen stoves inside hundreds of millions of homes worldwide. Imagine
someone smoking while frying at 350˚F and the cigarette falls into the hot oil. The fire inside the cigarette
will be extinguished by hot 350˚F cooking oil very similar had it fallen into water.
On the other side, cooking oil must be respected and used responsibly. As cooking oil is heated up
approaching flashpoint temperature, it becomes unstable and begins to breakdown. As cooking oil
breaks down, vapors are created that when mixed with oxygen, will burn. When heated to very high
temperatures, cooking oil vapors will self-ignite.
The following is a typical scenario of what happens as fresh vegetable oil, contained in a cooking vessel,
reaches its flashpoint temperature and self-ignites:
• The oil first becomes darker and emits an unpleasant odor.
• At about 440˚F, the oil begins emitting a pale vapor smoke.
• At about 500˚F, the smoke turns black.
• Soon a heavy, thick black smoke belches out.
• At about 600˚F, a small flame flickers out from the oil. At this point the cooking oil has reached its
point of self-ignition.
• If the heat source below the vessel remains engaged, the flame will quickly grow.
• All the while cooking oil burns, thick black smoke continues to belch forth.
Another point many people do not know is that over-heated cooking oil that catches fire can make a
huge flame. For example, a small 12" skillet with only 1/2" deep of cooking oil can create a flame
7- ft to 9- ft high! A large cooking vessel containing up to 3 gallons of cooking oil can create a flame
up to 15- ft high!
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Figure #5