Instructions / Assembly

2
3
Cooking Chart
FRYING NON-FROZEN FOODS (Oil may take up to 30 minutes to reach desired temperature)
Food Maximum Qty. Temperature Time
French Fries 2 lbs. (0.91 kgs.) 375°F (191°C) 10-12 min.
Fried Chicken 6 pieces 350°F (177°C) 14-18 min.
Mushrooms 2 lbs. (0.91 kgs.) 325°F (163°C) 10-12 min.
Fish Fillets 2 lbs. (0.91 kgs.) 375°F (191°C) 6-8 min.
Whole Turkey 20 lbs. (9.07 kgs.) 375°F (191°C) 3.5-4 min. per lb. (0.45 kg.)
Hot Wings 2 lbs. (0.91 kgs.) 375°F (191°C) 10-15 min.
FRYING FROZEN FOODS (Refer to instructions on food packaging fi rst)
Fried Okra 1 lb. (0.45 kgs.) 375°F (191°C) 5-7 min.
Chicken Nuggets 1 lb. (0.45 kgs.) 375°F (191°C) 7-8 min.
Mushrooms 2 lbs. (0.91 kgs.) 375°F (191°C) 8-9 min.
Fish Sticks 1 lb. (0.45 kgs.) 375°F (191°C) 6-7 min.
Corn Dogs 8 lbs. (3.6 kgs.) 375°F (191°C) See Packaging
Cheese Sticks 1 lb. (0.45 kgs.) 325°F (163°C) See Packaging
BOILING NON-FROZEN FOODS*
Corn on the Cob (short ears) 12 Cobs 375°F (191°C) 5-8 min.
Shrimp 5 lbs. (2.3 kgs.) 375°F (191°C) 3-4 min. or Until Pink
Red Potatoes 3 lbs. (1.36 kgs.) 375°F (191°C) 25 min.
Eggs 1 Dozen 375°F (191°C) 10 min.
Pasta Shells 2 lbs. (0.91 kgs.) 375°F (191°C) Until Tender
Hot Dogs 25 375°F (191°C) 2-3 min.
STEAMED FOODS* (Refer to instructions on food packaging fi rst)
King Crab Legs 5 lbs. (2.3 kgs.) 375°F (191°C) 5-8 min.
Clams/Mussels 5 lbs. (2.3 kgs.) 375°F (191°C) 5-7 min. or Until Open
Yellow Squash w/Red Peppers 2 lbs. (0.91 kgs.) 375°F (191°C) Steam Until Tender
Blue Crabs 8 375°F (191°C) 6-10 min.
Lobster 1-3 375°F (191°C) 10-12 min.
* Water will boil at 212°F
(
100°C
)
. When steamin
g
or boilin
g
, turn dial to 375°F
(
191°C
)
to ensure appliance will
not cycle and water will continue boilin
g.
U
SDA* Safe Minimum Internal Temperatures
Fish 145°F (63°C)
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F (74°C)
Ground or Pieces of Poultry (Chicken Breast, etc.) 165°F (74°C)
*
United States Department of A
g
riculture
To ensure that it is safe to eat
,
food must be cooked to the minimu
m
i
nterna
l
temperatures
li
ste
d
i
n t
h
e ta
bl
e
b
e
l
ow.