Masterbuilt 20010106 manual Replacement Parts List, Item No, Description

REPLACEMENT PARTS LIST

RECIPES

DEEP FRIED WHOLE TURKEY

ITEM NO.	DESCRIPTION	ITEM NO.	DESCRIPTION
902060002	Outer Shell	902060004	Element
902060003	Inner Pot	902060005	Breakaway Cord
902060006	Basket	990060166	Element Bracket Kit
902060001	Lid	990060167	Outer Shell Foot Kit
902060007	Lifting Hook	990060168	Outer Shell Handle Kit

DO NOT RETURN TO RETAILER

STOP! For Assembly Assistance, Missing or Damaged Parts

Call: MASTERBUILT Customer Service at 1-800-489-1581 or EMAIL us at Customerservice@masterbuilt.com

ATTACHING OUTER SHELL FEET

Philips Head Screws

Tools Needed:

Phillips Head Screwdriver

Insert tabs on top of feet into holes in bottom of outer shell and secure with phillips head screws provided as shown.

Outer Shell Foot

MAXIMUM RECOMMENDED

TURKEY SIZE IS 14 POUNDS (6.35kgs)!

Allow turkey to reach room temperature or set out 1 hour before frying.

THAWING TURKEY

The National Wild Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds (2.3kgs) of bird thawed in the refrigerator.

COOKING INSTRUCTIONS

1.Insure that the turkey is completely thawed, free of ice and water. Remove neck, giblet bag, plastic pop-up cooking indicator and leg ties. Pay special attention to inner cavity area when checking for ice or water.

2.Fill pot with oil to the fill line.

3.Set control dial to 400°F (204°C)

(pre-heating time may take up to 55 minutes).

4.Place lid on the fryer.

5.While oil is pre-heating, prepare the turkey. Inject with a marinade of your choice and season the outside of the turkey with a Cajun rub.

6.CALCULATE COOKING TIME The formula for calculating turkey cooking time is fry turkey 3 minutes per pound (0.45kg), then add 5 minutes to total cooking time:

13.86 lbs X 3 min		41.58 min
Plus 5 minutes	+	5.00 min
Total Cooking Time	=	46.58 min

NOTE: Cooking conditions vary. Insert a food thermometer 2 inches (5.08cms) into the deepest part of turkey and make sure an internal temperature of 180°F (82°C) is reached.

7.Heating indicator light will go OFF when temperature is reached.

8.Place turkey horizontally in basket, breast side up.

9.Wearing protective gloves or mitts, hook the basket handle with the lifting hook and very slowly lower the basket into the hot oil.

10.With basket in place, cover with lid.

11.Set a kitchen timer or mark time.

12.Heating light will come on, indicating the element is heating. Be certain to cook for complete calculated time .

13.When time is up, turn the turkey fryer OFF and lift the basket from the hot oil slowly, hooking the basket to the side of the pot with the drain clip.

14.Carefully tilt the turkey up on one end to allow oil to drain out of the center cavity. The turkey can remain in the basket to cool until ready to serve.

DEEP FRIED TURKEY BREAST

Follow the above directions and safety precautions and adjust formula to 7 minutes per pound (0.45kg), then add 5 minutes to total cooking time.

LOW COUNTRY BOIL (BOILING)

•1 lb (0.45kg) shrimp

•1 lb (0.45kg) crawfish

•1 lb (0.45kg) smoked sausage

•8 pieces of short ear corn

•2 bags of crab boil mix

•2 lbs (0.91kg) of whole new potatoes

Fill inner pot with water to fill line, add 2 bags of crab boil mix and bring water to a boil. Allow water to boil for 15 minutes then add sausage (cut sausage in 1/4 inch (0.64cm) thick slices). Three minutes later, add potatoes; 3 minutes later, add corn; 3 minutes later, add shrimp and crawfish together; 3 minutes later, remove and serve.

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