Instructions / Assembly

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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.
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.
5. Carefully pour out the food product and… enjoy!
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.
WARNING
• Use extreme caution when lifting a food basket from boiling water
.
• Be certain cooker is turned off.
• In addition to an insulated mitt, wear shoes, long pants and shirt sleeves to prevent burns from
splashing hot water.
• Food baskets in stockpots from 80-qt to 100-qt are very heavy and should be a 2-person operation.
• A 2-person basket Lift Assist Bar is recommended for cooking vessels of 80-qt to 100-qt size.
CAUTION
Remember, lift the far side of lid first to protect you from escaping steam and heat.
STEAMING INSTRUCTIONS
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpot) having strainer basket that
is elevated above the water level. Be certain your stockpot has a vented lid for steaming.
1. Follow instructions to properly assemble and position the cooker. Perform gas leak test, and water level determination.
2. Arrange food in the perforated basket.
3. Light the bur
ner on the cooker as described. NOTE: Spend a few moments to adjust the flame up and down to become
familiar with flame adjustment process.
4. Heat up time for 2 to 3 inches of water will be very fast so be certain to first have food in the basket.
5. Once boiling is achieved, reduce cooker flame by turning regulator valve as directed.
• Use an insulated mitt when lifting stockpot lid when steaming. Steam escaping through the lid vent under
pressure is invisible and can cause severe bur
ns. Use extreme caution when removing stockpot lid when
steaming or boiling.
• Do
not allow water to evaporate completely during steaming. The bottom of aluminum stockpots will quickly
warp and melt 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.
WARNING