Instructions / Assembly

13
PRE-COOKING CHECK LIST AND OPERATING INSTRUCTIONS
1. Insure that the cooker is properly assembled, connected to propane cylinder and regulator valve tur
ned to closed position.
2. Position the cooker on level ground in a well ventilated location, at least 10-ft from combustible materials, tree branches,
buildings and overhangs. Propane cylinder should be positioned upwind from cooker so the heat of cooker does not reach
cylinder.
3. Inspect the gas supply hose for burns, chaffing, kinks and proper routing before each use. Hose should be positioned at
least 3 inches away from hot surfaces.
4. Leak check all gas connections on regulator hose assembly, LP cylinder valve and weld seams.
5. Follow Lighting and Re-lighting instructions on pages 12 - 13.
6. Use extreme care when lowering food and utensils into and removing from hot oil or liquid.
7. When cooking is completed, turn off gas to the cooker. Follow Disconnecting Instructions in this manual.
8. Follow General Maintenance and Storage Instructions on page 17.
WARNING
DO NOT operate this cooker until you have read and understand ALL of the warnings and instructions in this
manual. Property damage, bodily har
m, severe burns and death could result from failure to follow these safety
steps. These steps should be performed after the cooker has been assembled, stored, moved, cleaned, or repaired.
WARNING
Read, understand and follow all warnings and instructions contained in this manual. DO NOT skip any of the
warnings and instr
uctions contained in the preceding sections of this manual.
LIQUID LEVEL DETERMINATION
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. The remaining water level indicates the amount of liquid needed to cook
the food product. T
ypically
, the amount of liquid needed for cooking is one-third full or less.
FOLLOW "3-MINUTE:15-MINUTE" BOILING RULE
Boiling time varies with type of food being cooked. Seafood generally has the shor
test boiling time.
For superior cooking results, follow these simple steps:
1. Heat water to rolling boil. Depending on the size of cooking vessel and volume of water used, heat up time can range
from 15 to 45 minutes. Covering the cooking vessel with a lid will accelerate water heat up time to the boiling point.
2. Reduce cooker flame and carefully lower food basket into boiling water and cover the pot.
3. Increase cooker flame and cook until a rolling boil is achieved.
4. Leaving pot covered, reduce cooker flame and allow rolling boil to continue for 3-minutes.
5. After 3-minutes have passed, shut off gas to the cooker. Leave the pot covered and allow to set another 15-minutes.
During this 15-minute period, the food will continue to cook and absorb seasoning without being over-cooked. Generally,
the "3-minute:15-minute" rule results in shrimp and crawfish being perfectly cooked, seasoned and easy to peel.
REMOVING BASKET FROM COOKING VESSEL:
1. Shut off gas to the cooker.
2. Wearing an insulated mitt, carefully remove lid from pot.
3. Wearing an insulated mitt, carefully and slowly lift basket from the cooking vessel.
4. Hold the basket above the cooking vessel to allow hot water to drain.
5. Carefully pour out the food product and… enjoy!
BOILING INSTRUCTIONS