Bayou Classic 2212 Placement Of Your Thermometer, How To Determine Proper Amount Of Oil, Danger

Oil Line

PLACEMENT OF YOUR THERMOMETER

1.Make sure clip on thermometer is about 2" below the dial.

2.For frying, attach the thermometer clip on the inside

of the basket with the stem immersed in oil at least 1-inch.

3.DO NOT insert thermometer stem into food. This can cause incorrect thermometer reading.

Thermometer clipped to Basket

2-inches

1-inch

4. During frying with oil, the thermometer dial indicator will continue to rise. Remain with the cooker and check the thermometer every 3 minutes to ensure the dial indicator

does not stop before reaching optimum fryng temperature range from 325˚F to 350˚F (162˚C - 175˚C).

5.This cooker can heat 3 quatrs of cooking oil/grease to 350˚F (175˚C) in 3 to 5 minutes.

6.DO NOT allow cooking oil/grease to exceed 400˚F (200˚C) which is the FIRE HAZARD zone on the thermometer. Cooking oil/grease will ignite and catch fire at 550˚F to 700˚F (287˚C to 371˚C).

7.Regardless of thermometer reading, if the oil/grease starts to smoke, turn OFF fuel supply to the burner and STOP COOKING IMMEDIATELY. This indicates the thermometer is not working properly. Discard the thermometer and call 1-800-864-6194 M-F 8am - 5pm CST for assistance.

Replacement thermometer Model #5020.

HOW TO DETERMINE PROPER AMOUNT OF OIL

(For use with cooking vessels that have and do not have Maximum Fill Line)

Use the 10-qt cooking vessel supplied with this cooker. Do not use a cooking vessel larger than 12.5" diameter or one that does not fit within the retaining ring of the cooker stand. Do not use a cooking vessel smaller that 12" diameter on this cooker.

The maximum amount of cooking oil to be used in the supplied 10-qt cooking vessel is 3 quarts which measures 1.5" deep. Follow the 6 steps below to determine the proper amount of oil to use.

1.Place the food product in the strainer basket.

2.Place the food product and strainer basket into the empty vessel.

3.Add water into the vessel until the food product is completely submerged. There must be a minimum of 3 inches between the water level and top of the vessel.

4.Remove the food product from the vessel and either mark the level on the side of the vessel or measure the amount of water in the vessel. This water level indicates the amount of cooking oil needed to cook the food product.

NOTE: Cooking oil/grease will expand when heated and increase the level inside the cooking vessel.

5.Remove the water and completely dry the vessel and the food product.

6.Add cooking oil into the vessel up to the indicated level. Never fill supplied 10-qt cooking vessel with more than 3-quarts of cooking oil before heating.

DANGER

IF THE INFORMATION IN ITEMS 1-6 ABOVE IS NOT FOLLOWED EXACTLY, OIL OVERFLOW MAY OCCUR CAUSING PROPERTY DAMAGE, PERSONAL INJURY, OR DEATH.

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