User Guide

- Always use a thermometer when frying turkeys or chickens. A thermometer is a sensitive measuring device which
may work improperly if dropped, bent, or twisted. Always check to be sure the thermometer is working properly
before cooking.
- There is a simple way to test the thermometer:
1. Insert thermometer end into boiling water.
2. While wearing protective gloves, hold the thermometer by the dial. The needle should quickly move around
the dial and register approximately 212°F (100°C). This indicates the thermometer is working.
3. If the needle stops at a low temperature (i.e. 200°F); this indicates the
thermometer has been compromised and is not working properly.
If so, discard the thermometer and call 1-800-864-6194 (8am - 5pm M - F Central Time) for assistance.
Note: Do not attempt frying if the thermometer is not working!
Thermometer Test
Instructions for Thermometer Test
- Make sure clip on thermometer is at the top of the probe.
- Attach the thermometer clip on the inside of the pot with the probe
immersed in the oil at least one inch.
- Do NOT insert the probe into poultry. This is not a meat thermometer.
- Do NOT allow temperature to exceed 350°F.
- Always monitor the temperature when frying.
Placement of Thermometer
WARNING
WARNING
- Do NOT attempt frying if the thermometer is not working!
- Do NOT cover pot with a lid when frying!
- Never leave the cooker unattended when frying.
- Never allow temperature of cooking oil/grease to exceed 350°F.
- FAILURE TO FOLLOW THESE INSTRUCTIONS COULD CAUSE A GREASE FIRE/EXPLOSION RESULTING IN
PERSONAL INJURY, PROPERTY DAMAGE OR DEATH.
WARNING
- The face of the thermometer becomes very hot during use. Wear protective gloves or mitts when handling.
- Sweat or condensation from cold beverages, if allowed to drip on the glass cover, could cause it to break.
- Tip of the thermometer probe can be a puncture hazard, use caution when handling. Keep point away from
eyes, face and hands.
- Always monitor thermometer temperature during use. After reaching the temperature of the oil/grease
can rapidly increase resulting in a serious fire/explosion. Never leave the cooker unattended!
Remember: Think Safety & Use Common Sense!
3. Seasoning the pots will make cleaning easier. Scouring pads and aluminum cleaners are okay for the interior of the pots, but will scratch
the exterior.
4. Polished aluminum pots will tarnish and discolor with normal use. Occasional use of "Cream of Tartar" will bring back some of the luster.
However, aluminum pots will tarnish and become dull with normal use.
Boiling with large quantities of salt is very corrosive and can cause ‘pits’ in the pots and baskets. To reduce the chance of this occurring,
do not allow salt water to remain in the pot for a long period of time after the pot has cooled. The basket and pot should be thoroughly
cleaned after each use. Do Not store cooking oil inside the pots. Salt and seasonings will settle to the bottom and can cause pits to
form at the bottom of the pot.