Cooking:
•Following the instructions in your outdoor cooker owner's manual, light the outdoor gas cooker and set at a low flame.
•If the cooking pot is overfilled with oil,
the oil may spill out when the turkey is |
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placed in the fryer. |
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• Use a deep fryer thermometer to main- |
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tain | frying temperature | of 350°F. |
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Control heat intensity with valve on the |
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outdoor gas cooker. If the oil begins to |
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smoke, reduce the heat! If oil overheats |
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it may spontaneously ignite. |
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• Keep | an | extinguisher |
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nearby. Never use water to extinguish a | Figure 1 | |||
grease fire. Remember to use your best | ||||
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judgment when attempting to fight a fire. If the fire is manageable, |
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use an |
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ly call |
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•Pour cooking oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot.
•Carefully place the pot on the cooker and
adjust the flame higher, but do not adjust valve to full open.
• Heat oil to 350°F. Depending on the amount of oil used, it may take from 15-
20 minutes for the oil to reach 350°F.
Caution: It is recommended to shut off burn- er on cooking unit before lowering turkey into pot. After the turkey is in the pot, relight according to instructions supplied with Pronto Flame Cooker and bring oil tempera- ture back up to desired cooking temperature.
Caution: | When turkey | is | lowered into the | Figure 2 | |
hot oil, it | will cause the | oil | to splatter. This | ||
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can cause severe burns, therefore, we recommend wearing work gloves,
a
• The turkey is ready to fry when the oil temperature reaches 350°F.
•Grasp handle on lid.
•Interlock hooks on lid into hooks on basket (See Figure 2).
•Carefully place basket with turkey into cooking oil.
•Hooks on basket will rest on top of pot.
•Remove lid from basket.
Attention: The lid CAN NOT be on pot while turkey is frying.
•Inserting the turkey will reduce the temperature of the oil. Slowly increase the heat so that the temperature
of the oil will come back up to 350°F. This will take several minutes. Monitor the thermometer to maintain this temper- ature. (Windy conditions may prevent
the temperature from returning to 350°. If so, just add 3 - 4 minutes to overall cooking time).
•Fry turkey for 3 - 3 1/2 minutes per
pound or until golden brown. (Example: | Figure 3 | |
A 15 pound turkey will take between 45 | ||
to 55 minutes to cook). |
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Note: | While cooking, hot oil will spew up through the turkey's body like | |
a fountain. |
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Caution: | Turkey must be monitored at all times. DO NOT leave pot and | |
cooker unattended while in use. DO NOT use lid while frying. Use lid | ||
only when | the pot is being used for other types of | cooking, such as |
soups, stews or gumbos. |
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•When turkey is done, turn cooker off at the shut off valve and at the gas supply (LP tank or other source).
•Leave pot on cooker.
•Grasp handle on lid.
•Interlock hooks on lid into hooks on basket.
•Carefully remove basket with turkey from cooking oil.
•Place basket with turkey on absorbent paper and allow turkey to drain for a few minutes (See Figure 3).
•Carefully remove turkey from basket and place on platter ...
THEN ENJOY!
Warranty
Superb Cookware is warrantied by Empire Comfort Systems, Inc. for the lifetime of the purchaser.
This warranty does not apply to surface scratches or discoloration from normal use. Nor does it apply to damages from misuse; such as; improper cleaning of Cookware or basket, exposure to weather, expo- sure of empty Cookware to an open flame. This warranty does not apply to use in a commercial setting.
In no event will Empire Comfort Systems, Inc. be liable for consequen- tial damages.
INDEX | PART |
|
NO. | NUMBER | DESCRIPTION |
1 | SAFETY RING ASSEMBLY | |
2 | BODY ASSEMBLY | |
3 | LEG BRACE (2 REQ’D) | |
4 | LEG (4 REQ’D) | |
5 | BURNER ASSEMBLY | |
6 | BRASS ELBOW | |
NOT SHOWN | PLASTIC PLUG | |
NOT SHOWN | HOSE - HIGH PRESSURE | |
|
| WITH REGULATOR AND |
|
| VALVE |
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