Cajun Injector® Electric Fryer - Boiler - Steamer 22174.01932 Owner’s Manual Assembly, Care, Safety Instructions, and Recipes 011510 Bruce Foods Corporation P.O. Drawer 1030 New Iberia, LA 70562-1030 U.S.A www.cajuninjector.
Important Safeguards When using electrical appliances, basic safety precautions should always be followed, including the following: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Read all Instructions. Do not touch hot surfaces. Use handles or knobs. To protect against electric shock do not immerse cord, plugs, or removable heating element in water or other liquid. Close supervision is necessary when any appliance is used by or near children.
the bottom of the Electric Turkey Fryer inner pot. 21. Open lid with caution to prevent being burned by the escaping steam. 22. Never place face or body parts in a position to be burned by steam when opening the fryer lid. SAVE THESE INSTRUCTIONS RECOMMENDED: DO NOT USE AN EXTENSION CORD WITH THIS PRODUCT The use of an extension cord increases the risk of entanglement or tripping. The use of an extension cord can cause loss of energy and the appliance may not heat properly.
PARTS LIST EF1 - Outer Pot EF2 - Inner Pot EF3 - Control Panel and Heating Element EF4 - Bailing Basket EF5 - Cover EF6 - Power Cord EF7 - Lifting Hook For assembly assistance, or to report missing or damaged parts first contact retailer.
Assembly Instructions Step 1 Attach digital control panel and element to outer shell mounting bracket by sliding controller rails down into rail channels on bracket mounted on outer pot. Controller must be correctly attached for appliance to operate. A built in safety switch on the control panel will prevent this unit from heating if not mounted properly prior to turning on electric current to this product. Step 2 Place aluminum fryer basket inside metal inner pot.
Step 4 Connect the power cord to the connector hanging from under the control panel. Drain Valve Operation The drain valve, located near the bottom rim of the inner pot, allows you to safely and easily drain water/oil from the pot. BE SURE THAT ANY LIQUID INSIDE OF THE POT IS BELOW 100°F BEFORE DRAINING. Liquid should be drained into a sturdy container before disposal. Rotate the drain spout out away from the pot.
Quick Drain System Locate the two hooks on the inside of the pot close to the upper rim of the inner pot; these are the Quick Drain Hooks. Two oval shaped holes can be found on the basket: One is labeled “turkey” and the other is labeled “seafood”. The basket is designed to hang from the hooks by slotting the Quick Drain Hooks through either one of the two oval shaped holes in the basket. When cooking time has elapsed, excess liquid can be drained from the food still in the basket.
Pre-heating oil or water may take thirty minutes or more depending on initial oil temperature and ambient conditions. Take advantage of this time to prepare foods for cooking. For best results, completely pre-heat unit to cooking temperature before frying or boiling foods. Reduce heating time and keep temperature more consistent by keeping the lid on the pot during the pre-heating and cooking processes.
Operating Instructions Step 1 Mount control panel with heating element into bracket on outer shell of the unit. Step 2 Plug power cord into an outlet (refer to “User Precautions and Important Safety Tips” section of manual). Power light will illuminate indicating the unit is plugged in, and the heating element is mounted correctly; and controller on unit is ready to be activated. Step 3 Note: The Temperature Controller must be set prior to setting the timer function. To set temperature: Press ON button.
Always place unit on a level, very stable surface to prevent tipping over. Do not mix different types of oil at the same time. Purchase a commercial blended oil if so desired. Never melt or use shortening, solid fats or lard in this appliance. RESET FUNCTION This device uses a safety feature that will automatically shut off the appliance if it overheats. To reset, remove plug from outlet. Insert a small sharp object into the small hole on back of the control panel.
QUESTIONS Why can’t I turn my turkey fryer on? The Control Panel includes a “Safety Switch” positioned in the mounting rails. The rails must be aligned and seated in the bracket on the back side of the outer pot correctly for element to power on. How much oil do I need to use? Frying with this appliance will require approximately 1.5 gallons (5.7L) to 2 gallons (7.6L) of oil. The fill line marks the maximum amount of liquid that the appliance can safely contain.
Troubleshooting Guide Problem Reason Possible Solution Power light will not come on Unit not plugged into wall Check wall connection Break-away cord is loose or not Disconnect and reconnect power connected cord sections Control Panel is not attached to Remove and reinstall. Make sure outer shell correctly panel is aligned with arrows on outer shell bracket to engage If none of these solutions work, safety switch. reset unit (page 5 in manual).
Do not place frozen poultry in oil. Use extreme caution when cooking frozen foods. Do not fill oil past fill line or exceed maximum amount of food in basket. Spillover can cause serious injury. Slowly lower basket into hot oil and cover with lid. Always wear protective gloves or mitts. Always pat dry moisture off the food pieces prior to frying.
Techniques for Successful Preparation of Fried Foods at Homes Often when someone mentions frying foods at home, they are greeted with a chorus of negative comments ranging from messy, greasy, and dangerous to unhealthy. Utilizing the proper equipment and learning the correct methods and procedures, frying can overcome virtually all of these comments. No doubt, breading or battering foods and frying “in oil,” does add caloric content to foods.
be hot enough to quickly seal the surface of the food, but not too hot to burn the outside before the inside is completely cooked. Done correctly at a proper temperature, only a minimal amount of oil is absorbed into the food. Pan Frying This form of frying is characterized by the use of significantly less hot oil where food is semi-submerged in hot oil in an electric skillet or in a fry pan over an open flame. When pan-frying, the oil’s depth should be no more than 1/2 the thickness of the food.
The Basics of Frying: 1. Recommended Products : A quality candy or deep-frying thermometer. A deep fat frying thermometer, preferably with a clip that allows the thermometer to be affixed to the side of the frying vessel is essential, since accurate control of the temperature of the frying oil is essential to successfully fried foods. 2.
several layers of paper towels. To add more absorbency, place a brown paper bag below the paper towels on the plate. 6. Keep deep-fried foods warm by placing in a single layer on fresh paper towels (after initial draining step above is finished) in a 250˚F oven while you complete frying. Choice of Oil or Fat as a Frying Medium: 1. Your choice of Oil or Fat often depends on the frying technique to be utilized and the projected frying temperature.
an egg wash (egg wash should contain whole eggs whisked together with approximately one tablespoon of milk or water per egg.) Egg wash will cause the breading to coat the item and form a tight seal when food is cooked. Lastly, coat the food with crumbs or seasoned meal, shake off the excess and place in a container in a single layer. 2. Battering. Prepare the batter according to directions. Pat the food dry, dredge in seasoned flour, if desired. Dip the item in the batter and generally cook immediately.
For Gulf Coast Style Seafood Boil 5 lbs. Shrimp * 8 Medium Crabs * 4 lbs. Crawfish * Vegetables 1. Wash Shrimp or seafood in cold water. Confirm crabs and crawfish are alive prior to boiling (crabs and crawfish should be alive at time of cooking). Purge Crawfish in salted water. 2. Place products to be boiled inside the basket. Be sure that water displacement does not exceed the capacity of the boiling pot.
Chesapeake Style Steamed Crabs or Seafood Crabs * Crawfish * Fish * Vegetables 1. Utilize a boiling pot with a raised rack a minimum of 2-3 inches above the bottom of the boiling pot. Add equal amounts of water and vinegar to a water level just below the rack. Optional: Add a bottle of 12-oz. “Original” Louisiana Brand Hot Sauce to the water-vinegar mixture. 2. Layer Crabs or other foods to be steamed.
Injectable Marinade Concepts and Utilization Techniques Injectable marinades and brines possess the same characteristics as their counterparts except that they do not require product soaking in order to impart flavor; moisturize, and tenderize. Unlike marinade soaking methodologies that only penetrate about a 1/4 inch into meat surfaces, require long soak times, and contaminate expensive marinades, flavor injection infuses blended flavors deep inside the meat.
4.Once inserted deep into meat, press plunger down while slowly pulling injector needle out of meat to ensure even distribution of marinade. Follow same procedure with each needle track at each insertion point. 5.See illustration at right for suggested insertion points for turkey.
Cajun Injector® Deep Fried Turkey Prep Time: 20 minutes Cook Time: 35-45 Minutes Yield: 8 servings Ingredients: 1 Cajun Injector® Propane Fryer 3 Gallons Cajun Injector® Cottonseed Oil 1 10 - 12 Pound Whole Turkey 2 16 oz. jars Cajun Injector® Creole Butter Recipe Marinade 1 8 oz. canister Cajun Injector® Quick Shake® Cajun Shake® Method: Place the outdoor gas burner on level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building.
Original Louisiana Habanero Fried Chicken Prep time: 20 minutes Marinate time: 4 hours Cook time: 30 minutes Yield: 8 servings Ingredients: Cajun Injector® Cottonseed oil, for deep-frying 1 Quart Buttermilk, Plus 2 Cups 2 tbsps. Cajun Injector® Quick Shake® Cajun Shake® seasoning 2 tbsps. Louisiana Brand Hot Sauce 2 tsps. Louisiana Brand Habanero Sauce 2 Chicken (3 to 4 pounds each), Each Cut Up Into 8 Pieces 4 cups All-Purpose Flour 1 tbsp. Garlic Powder 1 tbsp. Onion Powder 1 tbsp. Sweet Paprika 2 tsps.
Beer Batter Shrimp Prep time: 10 minutes Cook time: 5 minutes Yield: N/A Ingredients: 3 Eggs 3 cups Flour 1 tsp. Baking Powder 12 oz. Favorite Beer Cajun Injector® Quick Shake® Cajun Shake® Method: Preheat oil for deep frying to 350°F. In mixing bowl beat eggs gently. Add flour and beer gradually until batter is a little thicker than pancake batter. Mix in baking powder. Dredge shrimp, fish, or vegetables through batter. Shake off excess, and fry at 350°F until golden brown.
Cajun Injector® Fried Catfish Prep time: 10-15 minutes Cook time: 3-5 minutes Yield: 3-4 lbs. of fish Ingredients: Cajun Injector® Cottonseed Oil 1 package Cajun Injector® Seasoned Fish Fry Mix Method: Preheat oil to 350˚F. Dip Fish into a bowl of cold water. Shake off excess water. Roll Fish in 10 ounces of the Cajun Injector Seasoned Fish Fry Mix. Deep fry at 350˚F until golden brown.
Chicken Fried Venison Steak Prep Time: 10 minutes Cook Time: 15 Minutes Marinade Time: 1-2 hours Yield: 4 servings Ingredients: Cajun Injector® Cottonseed Oil 1 - 10 oz. Packet of Cajun Injector® Chicken Fry Mix 4 - 4 oz. Venison Cubed Steaks Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep frying to 350°F. Mix 6 tablespoons of Cajun Injector Chicken Fry Mix with 3/4 cup of water and mix until smooth.
Cole Slaw Prep Time: 10 minutes Cook Time: N/A Ingredients: 8 oz. 4 oz. 2 oz. 1 oz. 1 1 lb. Mayonnaise Sour Cream Sugar Apple Cider Vinegar Clove Minced Garlic Cole Slaw Mix Method: Mix mayo, sour cream, sugar, vinegar, and garlic together in mixing bowl, add the mixture to the slaw and mix well. Louisiana Wildly Wicked Turkey Tenders Prep Time: 10 minutes Cook Time: 10 Minutes Yield: 4-6 servings Ingredients: 1 2 1/2 cup 1/4 cup 2 tbsps. 10 oz.
Bruce’s® Tempura Battered Smoked Soft-shell Crab Prep time: 10 minutes Cook time: 35 minutes Yield: 6 crabs Ingredients: 6 2 1 cup 1 qt. Soft-shell Crabs Packages Bruce’s® Sweet Potato Pancake Mix Seltzer Water Cajun Injector® Quick Shake® Cajun Shake® Cottonseed Oil for Frying Method: Smoke the softshell crab for 30 minutes at 165°F degrees with pecan wood pelletes. In a mixing bowl, combine pancake mix and seltzer water to make a batter.
Cajun Injector® Chicken Fried Caribou Steak Prep Time: 10 minutes Cook Time: 15 Minutes Marinade Time: 1-2 hours Yield: 4 servings Ingredients: 4 1 1 1 tbsp. 2 tbsps. (4 oz.) Caribou Cubed Steaks (16 oz.) jar Cajun Injector® Creole Butter Recipe Marinade (10 oz.) packet of Cajun Injector® Chicken Fry Mix Cajun Injector® Quick Shake® Cajun Shake® “Original” Louisiana Brand Hot Sauce Cajun Injector® Cottonseed Oil Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer.
Cajun Injector® Chicken Fried Caribou Steak Prep Time: 10 minutes Cook Time: 15 Minutes Marinade Time: 1-2 hours Yield: 4 servings Ingredients: 4 1 1 1 tbsp. 2 tbsps. (4 oz.) Caribou Cubed Steaks (16 oz.) jar Cajun Injector® Creole Butter Recipe Marinade (10 oz.) packet of Cajun Injector® Chicken Fry Mix Cajun Injector® Quick Shake® Cajun Shake® “Original” Louisiana Brand Hot Sauce Cajun Injector® Cottonseed Oil Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer.
Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Combine cornmeal, flour, sugar, baking powder, salt, and pepper; stir well with a whisk. In another bowl combine eggs, marinade, and half-and-half. Stir well. Combine cornmeal mixture and egg mixture. Mix until dry ingredients are moistened. Pat hot dogs dry with paper towels. Secure hot dogs onto wooden skewers. Dip into batter, coating all sides well. Fry a few hot dogs at a time for 3 minutes or until golden.
Bite Size Crab Cakes Prep Time: 20 minutes Cook Time: 3-5 minutes Yield: 24 1 inch patties Ingredients: Cajun Injector® Cottonseed Oil 1 lb. Fresh lump crab meat 1/2 cup Breadcrumbs 1 tbsp. Minced parsley 1/2 tsp. Salt 1/2 tsp. Pepper 1/4 cup Mayonnaise 1 cup Egg, lightly beaten 2 tsps. Worcestershire Sauce 1 tsp. Prepared mustard Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Remove any shell pieces from crab meat.
Method: In a large ceramic bowl, combine tomato sauce, ketchup, vinegar, Worcestershire sauce and horseradish. Using a wire whisk, blend until all ingredients are well incorporated. Add bell pepper, celery and garlic, and season to taste with salt and hot sauce. Continue to blend until all seasonings are evenly mixed throughout the sauce. Adjust seasonings to your taste should more sweetness or tartness be desired. Cover and refrigerate overnight for flavors to develop.
Fried Corn on the Cob Prep Time: 10-15 minutes Cook Time: 4 minutes Yield: 12 servings Ingredients: Cajun Injector® Cottonseed Oil 1 package (12 half ears) frozen corn on the cob, thawed Cajun Injector® Quick Shake® Cajun Shake® seasoning to taste Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Fry corn in hot oil for 4 minutes, turning once. Remove and drain on paper towels. Sprinkle corn with Cajun Injector Quick Shake Cajun Shake seasoning.
Fried Potato Salad Prep time: 30 minutes Cook time: 5-10 minutes Yield: 12 servings Ingredients: Cajun Injector® Cottonseed Oil 6 Large eggs 1 lb. Bacon 4 lbs. Red potatoes Cajun Injector® Quick Shake® Cajun Shake® seasoning to taste 1-1/2 cups Mayonnaise 1/2 cup Dill pickle relish Method: Cover eggs with 1 inch cold water in a large pot. Place over medium-high heat. Bring to a boil. Cover and remove from heat. Let stand 15 to 17 minutes. Drain water. Run cold water over eggs until completely cool.
Method: Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Season crawfish or shrimp using thyme, basil, salt, black pepper, and 1 teaspoon of hot sauce. In a bowl, prepare an eggwash by combining egg, milk, water, and 2 teaspoons of hot sauce. Season eggwash to taste with salt and pepper. Place Cajun King Cajun Fry in a second bowl. Dip crawfish or shrimp in eggwash, then in Cajun Fry Mix. Deep fry until golden brown.
Method: Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is coming to a boil, in a deep sink, rinse crabs in 2 or 3 changes of water. Place crabs in fryer basket and set aside. Add cayenne, salt, hot sauce, lemons, and onions and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes.
Boiled Vegetables Prep time: 15 minutes Cook time: 20 minutes Servings: N/A Ingredients: 3 tbsps. Cayenne Pepper 1/4 cup Table Salt 1/4 cup “Original” Louisiana Brand Hot Sauce 2 Lemons, Quartered 4 Onions ,Halved 1 lb. Small Potatoes (about 2 inches in diameter) 1 Head of Garlic (not separated into cloves) 6 Ears of Corn, Shucked Method: Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is boiling, clean vegetables.
