PROFESSIONAL Rotisserie TURKEY FRYER/Steamer TF200 SERIES For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS 2. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning appliance. 3. Do not touch hot surfaces. Use handles and knobs. When using rotisserie function, use oven mitts or pot holders. 4.
PARTs/Assembly SHORT CORD INSTRUCTIONS 1. Lid 1 2. Rotisserie and Spits (2 parts) 3. Frying/Steaming Basket 2 4. Heating Element/ Control Panel 5. Temperature Control Knob 6. Timer 7. Power ON and Ready Indicator Lights: 8. Toggle Switch 3 (Rotisserie) ON/OFF 9. Stainless Steel Oil Reservoir 10. Breakaway Power Cord 11. Oil Draining Spigot 12. Stainless Steel Housing 13. Meat Thermometer (not shown) 14. Reset Button 15. Rotisserie Support 16. Basket Support 17. Drain Hose 18.
Oil Warning Do not use any solid/hydrogenated oil, shortening, olive oil, grapeseed oil or lard in this turkey fryer. Do not mix oils, as they have different smoke points. Use good-quality oil that has a smoke point of 400ºF or higher. 6. Make sure the toggle switch is in the OFF position and the temperature control knob is in the standby location. 7. To turn on your fryer, attach breakaway cord to back of the appliance, then plug into outlet. 8.
17. WARNING: The timer does not switch the appliance off. STEAMING and BOILING 18. When cooking is finished, shut down the fryer by turning temperature control knob to STANDBY and unplugging the breakaway cord from the wall outlet. 19. Allow oil to cool to room temperature before cleaning. Turkey fryers are known for producing juicy and tender turkeys, however with the TF200 you have the ability to steam and boil a variety of food items as well.
CLEANING & Maintenance INSTRUCTIONS 1. A lways unplug appliance, detach the breakaway cord, and let the oil cool down to room temperature before cleaning. 2. Raise control panel/heater assembly and allow oil to drain into the oil container. 3. The control panel should never be immersed in water or other liquids. Clean the outer surface of the heating element with a damp cloth containing mild soap solution or plain water. 4.
oil. If the temperature is too high, a crust quickly forms on the outside while the inside remains uncooked. • For best results, use tongs to place freshly sliced food into basket one piece at a time. • When using the rotisserie, make sure the food is centered on the rotisserie spit and that all loose pieces are securely tied in place so they will not move as the rotisserie rotates.
Sweet Potato Fries Yields: About 2 pounds 2½ gallons good-quality oil 3 medium to large sweet potatoes salt and pepper to taste Preheat oil to 350°F. In a large pot, cover potatoes with water and boil for 10 minutes. Remove and let cool. Once cool, peel potatoes and cut into ¼ to ½-inch thick fries. Place in fry basket and slowly lower fries into hot oil. Cook for 15 minutes or until deep golden brown. Because of their orange color, when ready they will look darker than regular fries, almost overdone.
long as overnight. When you are ready to cook the turkey, evenly spread the Parmesan cheese over the breast meat, under the skin, making sure that the cheese is well covered by the skin, as it will burn if not covered. Now truss the turkey as described in the rotisserie directions. Bring your turkey to room temperature, fill the fryer with your preferred oil, then heat it to 350°F. Follow the directions for attaching the rotisserie spit, then fry for 3 to 3½ minutes per pound.
Vegetable Spring Rolls Yields: 16 spring rolls 1 large garlic clove, minced 1 teaspoon fresh ginger, minced 1 tablespoon sesame oil 1 cup shiitake mushroom caps, thinly sliced ½ teaspoon kosher salt ½ cup mung bean sprouts 1 cup shredded carrots 2 cups napa cabbage ½ cup red pepper, thinly sliced into 1-inch-long pieces 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon corn starch 2 tablespoons water 1 tablespoon flour 16 spring roll wrappers 2½ gallons good-q
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