TF2089904-KK-00 Eng Page 19 of 22 20150422 V.1
Completely pat dry the inside and outside surfaces of the
turkey. This is very important as it reduces the splattering of
oil. After patting the bird dry, add herb rubs or seasonings
to the skin.
Fry with Care
Check your hose at both ends for proper connection.
Also, place the tank and hose so that they are not
located directly next to the fryer (see photo). Center
the pot over the burner on the cooker.
Fill the pot to the mark with peanut oil. Do not place
an empty cooking vessel on the appliance while in
operation. Placing an empty cooking vessel on the
appliance while in operation will result in melting the
cooking vessel. Use caution when placing anything
in cooking vessel while the appliance is in operation.
Light the burner unit and heat the oil to 325°F. Never
leave the fryer unattended at any time.
Check the oil using a deep fry temperature gauge. If
it has reached 325°F, you are ready to start deep
frying. Monitor the temperature throughout the frying
process to maintain 325°F
– never let the oil
temperature get hotter than 325°F.
If the oil exceeds 400°F or if the oil begins to smoke,
immediately turn the burner off.
Wear long, insulated, flame-retardant gloves to
protect your hands and arms. Use the lift handle to
slowly lower the turkey into the oil. Pause at several
points before reaching the bottom of the pot.
Never drop food or accessories into hot cooking
liquid. Lower food and accessories slowly into the
cooking liquid in order to prevent splashing or
overflow. When removing food from the appliance,
care shall be taken to avoid burns from hot cooking
liquids.
Adjust the burner to maintain 325°F. Monitor the
fryer during the entire process to assure a safe
frying experience. Do not leave fryer unattended.
Cook until a golden brown color is achieved. Normal
cooking time is 3 1/2 minutes per pound.
