Instructions / Assembly

WARNING
5
• The use of alcohol, prescription or non prescription drugs may impair
the consumer’s ability to properly assemble or safely operate the
appliance.
• Do not obstruct flow of combustion and ventilation. Keep the ventilation
opening(s) of the cylinder enclosure free and clear of debris.
• The installation of this appliance must conform with local codes or, in
the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1/ NFPA 54, Storage and Handling of Liquefied Petroleum
Gases, ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code
• The LP-gas cylinder being used must be constructed and marked in
accordance with the specifications for LP-gas cylinders of the U.S.
Department of Transportation (DOT) CFR 49 or the National
Standards of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes
for the Transportation of Dangerous Goods.
STEP 1 -
If a fill line is stamped on the pot then STEP 1 is not needed. Fill the pot with
oil to the fill line and go to STEP 2. If there is no stamped line then place thawed turkey, up
to 18 lbs.MAX size, into basket and lower turkey into empty pot. Fill pot with water until the
butt of the turkey is covered. There must be 3 inches between this water level & the top of
the pot. Remove the turkey from the pot allowing all the water to drain from the turkey. Once
turkey has been removed, mark the waterline. Empty the water from the pot and fill with oil
up to the marked line.
STEP 2 -
Insure that the turkey is completely thawed and free of excess water and ice.
Inject turkey with a marinade of your choice. Cover the outside of turkey with cajun dry rub
reasoning. Replace the turkey in basket with legs pointing up. Ignite the burner (see page
11) and bring oil temperature to 350°F. T
urn the burner off before placing the turkey into
the oil.
Wearing cooking gloves, lower the turkey into the oil very slowly and cover with the
lid. Re-light the burner. Using the thermometer keep the oil temperature at 350°F. Cook the
turkey 3 minutes per pound and then add 5 minutes to total cooking time. Turkey may float
before cooking time is complete. Continue cooking the turkey for total amount of time
calculated. When cooking is complete, turn burner OFF and remove food slowly.
FOR YOUR SAFETY FOLLOW THESE STEPS ON
HOW T
O PROPERLY DEEP FRY A TURKEY
14
Thawing a Turkey in Cold Water
Thawing Times
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 18 pounds 8 to 10 hours
Turkeys thawed by the cold water
method should be cooked immediately
because conditions were not
temperature controlled.
Gas Cylinder Storage, Placement and Filling:
• Do not store a spare LP-gas cylinder under or near appliance.
• Never fill the cylinder beyond 80 percent full. Over filled cylinders can
release gas.The gas cylinder safety relief valve may overheat,
allowing gas to release causing and intense fire with risk of death or
serious injury.
•If you smell, hear or see gas escaping immediately get away from the
gas cylinder and call the Fire Department. a fire causing death or
serious injury may occur.
•Place a dust cap on cylinder valve outlet whenever the cylinder is not
in use. Only install the dust cap on the cylinder valve outlet that is
provided with the cylinder. Other caps or plugs may cause leaks.
Gas Cylinder Storage and Appliance Check:
Cylinders must be stored outdoors out of reach of children and must
not be stored in a building, garage, or any other enclosed area.
Before each use check all nuts and bolts to be sure that they are tight
and secure.
Before each use inspect gas hose for any signs of damage.
Before each use preform soapy water test.
DANGER
For Your Safety
COOKING INSTRUCTIONS FOR VESSELS WITHOUT FILL LINES
STEP 1 - Place the food product ( turkey) on or in the holder (basket).
STEP 2 - Place the food product and holder into the empty cooking vessel.
STEP 3 - Fill the cooking vessel with water just until the food product is
completely submerged. There must be 3 inches between this level &
the top of the vessel.
STEP 4- Remove the food product from the cooking vessel and either mark the
water level on the side of the cooking vessel or measure the amount
of water in the cooking vessel.
STEP 5- Remove the water and completely dry the cooking vessel and food
product.
STEP 6- This is the amount of cooking oil the cooking vessel needs to be filled
with to cook the food product.
DANGER
IF THE INFORMATION IN ITEMS 1-6 ABOVE IS NOT
FOLLOWED EXACTLY, OIL OVERFLOW MAY
OCCUR RESULTING IN DEATH, SERIOUS INJURY, OR
PROPERTY DAMAGE
Example: Cooking a 16.5 lb. turkey
3 minutes x 16.5 = 49.5
49.5 minutes + 5 = 54.5
Total cooking time: 54.5 minutes
STEP 3 - Turn the cooker OFF and remove
the basket slowly. Hook the basket to the
side of the pot. This is a safe and easy way
to allow the turkey to drain and cool at the
same time.
STEP 7 - Do not allow oil to get hotter than 400º.