INSTR-Turkey Fryer/Sears 9/26/01 9:35 AM Page 7
Step 5:
Place pot with liquid on cooker. The retaining ring allows placement of a 14.5" (36.8 cm) diameter pot. Any pot larger than the retaining ring will rest on the retaining ring of cooker.
Step 6:
Bring oil or liquid to the desired cooking temperature. For best results, use a deep fry thermometer to check oil/liquid temperature. If oil begins to smoke, reduce the flame to avoid igniting the oil. Never exceed 375°F (190° C).
Step 7:
Use pan/pot with a strainer basket or long handle skimmer to lower food into hot liquid. Lower food into the pot 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.
WARNING: Frozen food should be completely thawed before placing in hot oil. Pat food dry before placing in hot oil. Never add water or food that is dripping wet to hot oil as this could cause oil to splash and cause severe burns.
Step 8:
Test food for doneness using a meat thermometer after removing from hot liquid. Use caution as food will be very hot.
WARNING: Use extreme care when removing food from hot oil or liquid. Remove food from pot slowly. As contents may be heavy and oil may drip or splatter during removal, extra attention must be used during this process to avoid overturning pot of hot liquid.
Step 9:
When food is done, turn cooker„OFF. Always turn propane tank valve OFF first, then turn the “T valve OFF.
Step 10:
Allow cooker to cool completely, then follow instructions in the
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