Owner Manual

16
2-inches
1-inch
Oil Line
Thermometer clipped
to Basket
Cooking Vessel & Thermometer Sold Separately
1. Make sure clip on thermometer is about 2" below the dial.
2. For frying, attach the thermometer clip on the inside of the basket
with the stem immersed in oil at least 1-inch.
3. DO NOT insert thermometer stem into food. This can cause
incorrect thermometer reading.
4. During frying, the thermometer dial indicator will continue to rise.
Remain with the cooker and check the thermometer every 3 minutes
to ensure the dial indicator does not stop before reaching optimum
fryng temperature range from 325˚F to 350˚F (162˚C - 175˚C).
5. This cooker can heat 3 quarts of cooking oil/grease to 350˚F (175˚C) in 3 to 5 minutes.
6. DO NOT allow cooking oil/grease to exceed 400˚F (200˚C). Cooking oil/grease will ignite and catch fire at
550˚F to 700˚F (287˚C to 371˚C).
7. 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 your thermometer and call
1-800-864-6194 or go to www.thebayoou.com to purchase a replacement thermometer Model #5020 (5" Stem) or #5025 (12" Stem).
PLACEMENT OF YOUR THERMOMETER
The maximum amount of cooking oil to be used in a 10-qt cooking vessel is 3 quarts which measures about 1.5" deep.
Follow the 6 steps below to determine the proper amount of oil to use.
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 and either mark the level on the side of the vessel or measure the amount of water
in the vessel. This water level indicates the amount of cooking oil needed to cook the food product.
NOTE: Cooking oil/grease will expand when heated and increase the level inside the cooking vessel.
5. Remove the water and completely dry the vessel and the food product.
6. Add cooking oil into the vessel up to the indicated level.
For use with cooking vessels that have and do not have Maximum Fill Line
HOW TO DETERMINE PROPER AMOUNT OF OIL
IF THE INFORMATION IN ITEMS 1- 6 ABOVE IS NOT FOLLOWED EXACTLY, OIL OVERFLOW MAY OCCUR
CAUSING PROPERTY DAMAGE, PERSONAL INJURY, OR DEATH.
DANGER FRYING
1. Follow instructions to properly assemble and position the cooker. Perform gas leak and thermometer test,
and oil level determination.
2. After making certain food product is thawed and towel dried, add food product into the empty basket.
FRYING INSTRUCTIONS
(Read page 18 about Cooking Oil Properties)
NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).
CAUTION
Before lighting cooker, always have all food product prepared and ready for frying. This will reduce future
distractions and better enable proper monitoring of thermometer and heating oil.
This cooker does not have automatic thermostat controls so must be attended and monitored at all times during
use. When cooking with oil/grease, a thermometer must be used to monitor temperature. Oil/grease heated
above 400˚F (200˚C) will ignite and catch fire causing property damage, personal injury or death.
WARNING