17
TM
• Light the burner unit and heat the oil to 325°F (160°C).
Never leave the fryer unattended at any time.
• Check the oil using the thermometer.
If it has reached 325°F (160°C), you are ready to start deep frying.
Monitor the temperature throughout the frying process to maintain
325°F (160°C) – never let the oil temperature get hotter than
325°F (160°C).
• If the oil exceeds 400°F (204°C) or if the oil begins to smoke,
immediately turn the burner o.
• Wear long, insulated, flame-retardant gloves to protect your hands
and arms. Use the lift handle to slowly lower the turkey into the oil.
Pause at several points before reaching the bottom of the pot.
• Never drop food or accessories into hot cooking liquid. Lower food
and accessories slowly into the cooking liquid in order to prevent
splashing or overflow. When removing food from the appliance,
care shall be taken to avoid burns from hot cooking liquids.
• Adjust the burner to maintain 325°F (160°C). Monitor the fryer
during the entire process to assure a safe frying experience.
Do not leave fryer unattended.
• Cook until a golden brown colour is achieved. Normal cooking time is
3 1/2 minutes per pound.
LP Tank
Operation
DANGER:
• Do not fill past the maximum fill line marked on the pot.
• An oil overflow may occur resulting in a fire which could cause property damage, personal injury
or death. Follow directions above to prevent this.
WARNING:
Avoid bumping of or impact with the appliance to prevent spillage or splashing of hot cooking liquid.
Introduction of water or ice from any source into the oil/grease may cause overflow and serve burns
from hot oil and water splatter. When frying with oil/grease, all food products MUST be completely
thawed and towel dried before being immersed in the fryer.
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