Instructions / Assembly

INSTRUCTIONS FOR USING YOUR TURKEY POT

FOR DEEP FRIED TURKEY

ONLY PROCEED TO PREPARE YOUR TURKEY FOR FRYING IF YOU HAVE READ

ALL THE INSTRUCTIONS IN THIS MANUAL

1. Check pg. 14, “Determining Proper Fill Levels for Cooking Vessels,” to determine the amount of

oil and size of turkey recommended for your turkey cooker model. Tip: Make sure the meat of the

entire bird is submerged, but the tips of the turkey leg bones can be above the level of the grease

when the bird has been placed into the pot for cooking. This helps prevent overflow of the oil.

2. Pour the necessary amount of cooking oil into the pot. Never overfill the cooking vessel.

3. Light the cooker as per the instruction manual. Never allow temperature of oil to exceed 350°F

(177°C). Always use a deep fry thermometer to monitor the temperature of the oil. If at any point

during the cooking process the oil begins to smoke, immediately turn the burner and gas supply

OFF regardless of the reading on the thermometer. Allow time for the oil to cool, then contact Metal

Fusion, Inc. for further instructions. Never leave the cooker unattended!

IMPORTANT: The timer does not measure temperature and will not control the temperature of the cooking

liquid within the pot. The temperature must be controlled manually by observing the thermometer and

adjusting the flame with the regulator control knob (turn counterclockwise to reduce the flame, clockwise

to increase the flame.) NEVER reset the timer without first reading the thermometer temperature.

4. Thaw and towel dry the turkey completely. Coat the turkey inside and out with King Kooker

Cajun

Seasoning. Inject with marinade if desired. See the following page for injecting tips.

5. Place the turkey on the frying rack or basket with the legs up (Figure #1).

6. Wearing mitts for protection and using the lifting hook or basket, lower the turkey into the 350°F

(177°C) oil very slowly. Be careful not to splash hot oil. (Figure #2)

7. Cook turkey at 350°F (177°C) for 3 1/2 minutes per pound. When the planned cooking time has

passed and it is time to check for doneness, turn the gas to the burner completely

off. (Figure #3)

8. Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook/basket

again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh

appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.

(1)

(2)

(3)

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE,

EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE

PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

The timer is NOT a replacement for proper monitoring and will not measure or control the temperature

of the cooking liquid within the pot. Your cooker must always be attended while in use and monitored

after use while still hot [100°F (38°C)]. The oil in the pot can overheat quickly if left unattended. The

thermometer supplied with this appliance must always be used to monitor the temperature of the

cooking liquid.