Operating Instructions

INSTR-Outdoor Cooker.QXD 9/25/01 5:42 PM Page 6

PLACE THE COOKER OUTDOORS ON A HARD, LEVEL, NONCOMBUSTIBLE SURFACE AWAY FROM ANY COMBUSTIBLE MATERIAL. IN WINDY WEATHER, THE COOKER SHOULD BE LOCATED IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND. GAS LEAK TESTING PROCEDURE MUST BE PERFORMED EVERY TIME THE COOKER IS USED.

READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE

OPERATING YOUR COOKER.

1.Make sure the needle valves are in the "OFF" position.

2.Fill metal cookware with desired amount of water or oil. Never fill pan more than half way to allow room for addition of food and to avoid boil-over of hot liquids. Never place an empty pan over an open flame. Do not place pan on cooker at this time.

3.Open the propane tank valve two full turns.

4.Using a long match, hold the flame 2" above burner porthole. Open the needle valve SLOWLY until the burner lights.

WARNING: If the burner does not light within 5 seconds, turn the propane tank valve and needle valve OFF immediately. Wait at least 5 minutes until gas fumes have dissipated before attempting to light the burner again.

5.After lighting the burner, open the needle valve until a large yellow flame appears. Adjust the air shutter valve on the cooker until the flame turns blue. Use the needle valve to adjust the flame accordingly.

6.To light the second burner, reduce the flame on the first, lit burner and repeat steps 4 and 5.

7.Place pan with liquid on cooker. Any pan larger than 14 1/2" may not sit properly on burner stand and could cause hot liquids to spill or overturn cooker.

WARNING: Before proceeding read all safety warnings and instructions carefully before operating your cooker.

8.Bring liquid to the desired cooking temperature. For best results, use a deep fry thermometer to check oil temperature. If oil begins to smoke, reduce the flame to avoid igniting the oil. Never exceed 375°F (190° C).

9.Use pan/pot with a cooking basket or strainer with handle to lower food into hot liquid. Lower food into the pan slowly. Frozen foods should be thawed to room temperature before placing in hot liquid. The temperature of liquid will drop when food is added. Adjust the flame to return to desired cooking temperature. When the desired temperature is achieved, reduce the heat to maintain temperature.