Owner Manual

FRYING INSTRUCTIONS
NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).
• Outdoor gas cooker appliances do 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.
Frying thermometers are available at most grocery stores. Oil/grease heated above 350˚F (177˚C) will ignite
and catch fire causing property damage, personal injury or death.
• 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.
• Never, never insert frozen or partially frozen food product into hot oil! Doing so will cause a violent boil over
and grease fire! All food products MUST be completely thawed and towel dried to remove excess water.
• DO NOT cover cooking vessel with a lid during oil heat-up or frying. This can cause oil to heat faster,
overheat, ignite and cause a fire.
• DO NOT fry in cookware larger than 36-Qt. capacity.
• DO NOT fry in Bayou Classic cookware having side-mount detachable spigots.
• DO NOT fry whole turkeys in basic stockpots.
• For frying whole turkeys, use only cooking vessels designed for that purpose; Bayou Classic Turkey Fryer Model: 1118
• 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.
• Wait for oil to cool to or below 115˚F (45˚C) before pouring into its plastic container. Hot oil can melt the
plastic and cause severe burns or bodily harm.
WARNING
1. Add the determined amount of oil/grease into the cooking vessel.
2. Attach your thermometer to the pot, making certain the stem is immersed into the oil at least 1-inch.
3. Light the burner on your cooker as described in its instruction manual. NOTE: Spend a few moments to adjust
the flame up and down to become familiar with flame adjustment process.
4. Reduce burner flame to lowest possible setting and carefully set cooking vessel with oil and thermometer onto the cooker.
5. Increase flame to desired level and monitor your thermometer. When using 3-quarts of oil or less, heat-up time
to reach 325˚F to 350˚F will take from 3 to 5 minutes. Actual heat-up time will vary depending on type and
amount of oil used, regulator setting, ambient temperature and wind.
Use Bayou Classic
®
Models: 1101 10-Qt Fry Pot • 1150 14-Qt Fry Pot • 1124 24-Qt • 1136 36-Qt
STEAMING INSTRUCTIONS
Use Bayou Classic
®
stockpots having baskets elevated above the bottom of the vessel.
Models: 1124 24-qt • 1136 36-qt • 1144 44-qt • 1160 62-qt
• Typically 2 to 3 inches of water is used for steaming. Heat up time will be fast so be certain to first have food
in the basket.
• Once boiling is achieved, reduce cooker flame to the lowest setting.
• Using an insulated mitt, carefully lower food basket into the cooking vessel, then cover with lid. (Be certain food
is not touching the water.)
• Leave the cooker flame set low during cooking to maintain a steady boil. Hint: Cooked seafood turns from
translucent to opaque when done.
• When steaming is done, turn off gas to the cooker. Wearing an insulated mitt, carefully lift the lid and remove
food basket from the cooking vessel.
• Use an insulated mitt when lifting stockpot lid when steaming. Steam escaping through the lid vent under pressure
is invisible and can cause severe burns. Use extreme caution when removing stockpot lid when steaming or boiling.
• Do not allow water to evaporate completely during steaming. The bottom of stockpots will quickly warp if all
water evaporates; even under a low flame. If steaming for a long period of time you will need to occasionally
add water to the stockpot.