READ MANUAL BEFORE USE TURKEY FRYING STOCKPOT OWNER’S MANUAL SAFETY ALERTS, ASSEMBLY & OPERATING INSTRUCTIONS GENERAL MAINTENANCE & STORAGE This manual is for Barbour International "Bayou Classic" products only. If you are using another manufacturer's product, refer to the manual supplied with that product. This Instruction Manual contains important information necessary for the proper and safe use of this stockpot.
If you have a missing or damaged part, please do not return this item to the store. Call Barbour International, Inc. for assistance: 1-800-864-6194 Monday-Friday 7:30am 4:30pm CST SAFETY SYMBOLS The symbols and boxes shown below explain what each heading means. Read and follow all of the safety warnings and instructions contained in this manual and on the cooker. AA THE PURPOSE OF THIS SAFETY ALERT SYMBOL IS TO ATTRACT YOUR ATTENTION TO POSSIBLE HAZARDS AS YOU ASSEMBLE AND USE THIS PRODUCT. £\ THE PURPOSE O
Safety Precautions & Warnings Outdoor gas appliances do not have automatic thermostat controls so must be attended and monitored at all times during use. a WARNING FIRE HAZARD READ MANUAL NEVER LEAVE Rad A 0d DIRECTION 20-IN > OUTDOOR USE INSURE PROPER KEEP AWAY FROM KEEP FLAMMABLE ONLY POSITIONING MATERIALS AWAY ree IR pd BA ANN UNDERUSED NEVER USE ON KEEP CHILDREN.
A 4 IMPORTANT NOTE TO CONSUMER In addition fo regular cooking, this stockpot can be used for frying whole turkeys or chickens on outdoor gas cookers. It can be used on most brands of outdoor gas cookers which have far greater heat output than traditional kitchen stoves. Same as kitchen stoves, outdoor gas cookers do not have automatic thermostat controls so must be attended and monitored at all times during use. Never attempt frying whole turkeys or chickens on indoor kitchen stoves.
WARNING A COOKING WITH OIL OR GREASE CONTINUED * Smoking oil is an indication that the oil is too hot and may ignite. Regardless of thermometer * Never overfill the cooking vessel with oil/grease or water. Follow instructions in this manual for * When frying with oil or grease, dll food products MUST be completely thawed and towel dried 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.
PLACEMENT OF THERMOMETER 1. Make sure clip on thermometer is near the top of the probe (stem). 2. 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. This can cause incorrect thermometer reading. 3. Check temperature reading every 3 minutes during heat up and when frying. Do NOT allow oil temperature fo exceed 350°F.
PREPARATION & FRYING for Whole Turkeys/Chickens Instructions for safely performing cooking operations, as applicable to an outdoor gas cooker. A WARNING A ¢ The maximum size turkey for this vessel is 18-Abs. Allow poultry to thaw completely...
5. Light the burner on your cooker as described in its Instruction Manual. NOTE: Spend a few moments to adjust the flame up and down fo become familiar with flame adjustment process. 6. Reduce burner flame to lowest possible setting and carefully set cooking vessel with oil and thermometer onto the cooker. 7. Increase flame to desired level and monitor the thermometer. Actual heat-up time will vary depending on type and amount of oil used, regulator effing, ambient temperature and wind. 8.
cook NG OIL IMPORTANT FACTS TO KNOW: 2 . The most common oils used are vegetable and peanut oil. Cooking oil typically does not burn when below its flash point temperature. The flash point {the temperature at which oil will burn) ranges from 550°F to 700°F, depending on type of oil used, altitude, variable wind, and ambient temperature. NOTE: the flash point temperature is also called the "smoke point". .
FREQUENTLY ASKED QUESTIONS ABOUT FRYING CONTINUED 2. How much time is needed to heat 3 gallons of oil to 325 350°F? Overall heat-up dime depends on the amount of cooking oil used. Also depends on wind and outside temperature. This stockpot with three gallons of cooking oil could take 15 minutes on a calm hot day minutes on a windy, cold day. 3 Dol stick the thermometer inside the poultry? NO! Place the tip of the thermometer at least one inch down into the cooking oil when frying.
9. At what temperature and how long do | fry whole turkeys and chickens? Optimum frying temperature ranges from 325"350°F. Control frying temperature by adjusting valve at regulator. Whole turkeys typically require minutes per pound. Cold, windy conditions may require a few more minutes overall. Typically a 15-b. turkey is done between 45 to 50 minutes; an 18-b turkey is done between 54 to 63 minutes. A single whole chicken takes about 18 minutes. Three chickens on skewers take about 20 minutes.
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