Instructions / Assembly

TF2246501-RG-00 ENG Page 14 of 16 20160608-Ver.1
Using Your Thermometer
Check the thermometer before each use by inserting into a pot of boiling water and
ensuring that it registers approximately 212°F +/- 20°F (100°C +/- 10°C). If it does not
function properly, obtain a replacement thermometer specified by the manufacturer
before using the appliance.
Prior to lighting, position thermometer clip so that at least 2.75” of thermometer tip is
submerged in oil. Reposition thermometer as necessary to cook. Continue to use
thermometer until burner is turned off.
The following safety measures are recommended when using your fry set.
LOCATION MATTERS
Select a safe place to fry your turkey. It should be in an open area, outside, and on a cement or brick surface. Place the
liquid propane gas tank and fryer so that if any wind blows the heat from the fryer will blow away from the LP gas tank.
Never use your fryer in an enclosed area, near a wall or on a wooden deck. Keep a minimum clearance of 10 feet from
the sides, front and back of the fryer to any construction.
PREPARE PROPERLY
 Remove and discard any thermometer buttons, leg holders and giblet packs
contained inside the completely thawed turkey. Do not attempt to fry a frozen or partially
frozen turkey. Ensure your turkey is completely thawed prior to proceeding. The
USDA recommends thawing 24 hours (1 day) for every 4-5 pounds in refrigerator.
 Insert the T-Star stand up through the cavity of turkey so that the legs are at the top.
Determining the maximum fill level when using a vessel without a maximum fill line:
 Place the turkey (or other food product) on the lifter.
 Place the turkey and lifter into the empty pot.
 Fill the pot with water just until the turkey is completely submerged. There must be a
minimum of 3 inches or 8 cm between the water level and top of the pot.
 Remove the turkey from the pot and either mark the water level on the side of the pot
or measure the amount of water in the pot.
 Remove the water and completely dry the pot and the turkey.
 This is the amount of peanut oil the pot is to be filled with to cook the turkey
 Use marinade by injecting it into the thicker areas of the turkey breasts and thighs.
 To use, load the injector with marinade and insert the needle into the turkey. Withdraw
the needle slowly while pushing the plunger, minimizing large pockets of marinade and
spreading it more evenly. Discard any unused marinade.
 Completely pat dry the inside and outside surfaces of the turkey. This is very important
as it reduces the splattering of oil. After patting the turkey dry, add herb rubs or
seasonings to the skin