THE PURPOSE OF THIS SAFETY ALERT SYMBOL IS TO ATTRACT YOUR ATTENTION TO POSSIBLE
HAZARDS AS YOU ASSEMBLE AND USE THIS PRODUCT.
THE PURPOSE OF THIS SAFETY ALERT SYMBOL INDICATES FAILURE TO FOLLOW WARNINGS COULD
RESULT IN FIRE OR EXPLOSION. PAY CLOSE ATTENTION TO THE INFORMATION WHICH FOLLOWS!
OWNER’S MANUAL
SAFETY ALERTS, ASSEMBLY & OPERATING INSTRUCTIONS
GENERAL MAINTENANCE & STORAGE
For Questions and Information call us at:
1-800-864-6194
•
Monday - Friday 7:30am - 4:30pm CST
KEEP THIS MANUAL FOR FUTURE REFERENCE
NOT FOR COMMERCIAL USE
Barbour International, Inc.
•
101 Cypress Way
•
Brandon, MS 39042
•
www.thebayou.com
This Instruction Manual contains important information necessary for the
proper and safe use of this stockpot. You must carefully read and follow all warnings
and instructions in this manual before using this stockpot.
1
SAFETY SYMBOLS
The symbols and boxes shown below explain what each heading means. Read and follow all of the safety
warnings and instructions contained in this manual and on the cooker.
Indicates an imminently hazardous situation which,
if not avoided, will result in death or serious injury.
Hazard or unsafe practices which could result in
minor personal injury, product, or property damages.
Hazard or unsafe practices which could result in
severe property damages, personal injury, or death.
Carefully read and follow all WARNINGS, SAFETY PRECAUTIONS and OPERATING INSTRUCTIONS
contained in this manual and on the cooker.
DO NOT skip any of the warnings and instructions!
SAVE THIS MANUAL FOR FUTURE REFERENCE.
2
3
COOKING WITH OIL OR GREASE - CONTINUED
• Dark smoking oil is an indication that the oil is too hot and may ig
nite. Regardless of ther
mometer
reading, if the oil/grease starts to smoke, tur
n OFF fuel supply to th
e bur
ner and
STOP COOKING IMMEDIATELY. This indicates the ther
mometer is not working
properly
.
Discard the thermometer and refer to contact infor
mation on front page.
Replacement thermometer Model #5025.
• Never overfill the cooking vessel with oil/grease or water
. Follow instructions in t
his manual for
establishing proper liquid levels for cooking.
• When frying with oil or grease, all food products MUST be comp
letely thawed and towel dried
to remove excess water. Failure to completely thaw and dr
y foods may cause oil
or grease to
overflow from cooking vessel. If ice is present on the food, it mean
s the thawing process is not
complete and may cause a boil over when placed into HOT oil ca
using a fire and severe bur
ns.
• Never drop food or accessories into hot liquids. W
ear protective glove an
d S-L-O-W
-L-Y lower
food and accessories into cooking oil in order to prevent splashi
ng or over
flow
. Be careful when
removing food from oil. It is hot and could cause bur
ns.
• In the event of rain, snow, hail, sleet or other for
m of precipitation whi
le cooking with oil, cover
the cooking vessel and immediately turn off the bur
ner
. DO NOT MOVE coo
ker or cooking vessel.
• When cooking with oil/grease, have a BC or ABC type fire extingu
isher readily accessible.
• Never attempt frying whole turkeys or chickens on indoor kitche
n stoves.
• The cooking vessel remains at scalding temperatures long after coo
king has ended. Allow appliance
to cool below 115˚F (45˚C) before cleaning or storing. Cool dow
n period varies with amount of
oil/grease used, wind and ambient temperature.
456
7
1.
Make sure clip on ther
mometer is near the top
of the probe (stem).
2.
Attach the ther
mometer clip on the ins
ide of the pot with the probe
immersed in the oil at
least one inch.
Do NOT inser
t the probe into poultr
y. This is not a meat the
r
mometer
.
This can cause incorrec
t ther
mometer reading.
3.
Check temperature rea
ding ever
y 3 minutes during hea
t-up
and when
fr
ying.
Do NOT allow oil temp
erature to exceed 350°F (177°C).
Remember: Thin
k Safety & Use Common Sense!
•The face of the ther
mometer becomes ver
y hot during use. W
ear protective glove whe
n handling.
•Sweat or condensation
from cold beverages, if allowed to drip on the glass cover
, could cause it
to break.
•Tip of the ther
mometer probe can be
a puncture hazard, use caution when handling. Keep point
away from eyes, face
and hands.
•Always monitor ther
mometer temperature e
ver
y 3 minutes during pre
heating and fr
ying.
After reaching 350˚F (
177˚C), the temperature of the oil/grease can rapidly increase resulting in
spontaneous combustio
n and fire.
•Regardless of ther
mometer reading, if the
oil/grease star
ts to smoke, tur
n OFF fuel supply to th
e
bur
ner and STOP COOK
ING IMMEDIA
TEL
Y. This indicates the the
r
mometer is not workin
g properly
.
Discard the ther
mometer and refer to c
ontact infor
mation on front page.
Replacement ther
mometer Model #5025
PLACEMENT OF
THERMOMETER
8
9
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
(Continued)
3. The temperature indicator on the thermometer stops at about 225°F (107°C) and does not move!
a. The thermometer could be stuck into the poultry meat. This is wrong! Make sure end of thermometer
stem sets in the cooking oil only.
b. The thermometer may not be properly inserted into the oil. Make sure the thermometer stem is
immersed in the oil at least one inch down.
c. The thermometer may have been damaged or is not working properly.
Follow the
2-STEP Thermometer Test
as detailed on Page 8 to verify temperature accuracy and overall
temperature range. Do not attempt any frying if the thermometer is not working. Discard any failed
thermometer and refer to contact information on front page.
Replacement thermometer Model #5025.2.
4. What is the best cooking oil to use when frying whole turkeys or chicken?
Peanut oil is recommended because it contains no cholesterol and can be reused three to four times.
Peanut Oil is safer because of a higher flashpoint (which reduces the risk of a grease fire).
Also available are blends of peanut and soybean oil. This, too, is acceptable. If peanut oil is not
available or cannot be used due to allergic reactions, then any vegetable oil may be used.
5. How long can cooking oil be stored?
Allow oil to cool in the covered pot, but do not store in the vessel. After cool-down, used cooking oil can
be stored and refrigerated in the original container for several months, or until signs of deterioraion begign.
The oil will thicken when chilled, but will return to normal consistency when reheated.
6. How do I clean & strain cooking oil for storage?
Typically, the upper portion will remain clean and clear. After the oil has cooled,
below 115˚F (46˚C), simply dip a large measuring cup (or any container with a
pour spout) into the cooking oil and pour it into the original container. (Figure #6)
Hint:
use a funnel or hold the container above the pot to collect any spills.
When nearing the bottom of the pot, you have options:
a. Discard all remaining oil and residue.
b. Use funnel and small cheese cloth to separate the remaining oil from the residue.
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
(Continued)
3. The temperature indicator on the thermometer stops at about 225°F (107°C) and does not move!
a. The thermometer could be stuck into the poultry meat. This is wrong! Make sure end of thermometer
stem sets in the cooking oil only.
b. The thermometer may not be properly inserted into the oil. Make sure the thermometer stem is
immersed in the oil at least one inch down.
c. The thermometer may have been damaged or is not working properly.
Follow the
2-STEP Thermometer Test
as detailed on Page 8 to verify temperature accuracy and overall
temperature range. Do not attempt any frying if the thermometer is not working. Discard any failed
thermometer and refer to contact information on front page.
Replacement thermometer Model #5025.2.
4. What is the best cooking oil to use when frying whole turkeys or chicken?
Peanut oil is recommended because it contains no cholesterol and can be reused three to four times.
Peanut Oil is safer because of a higher flashpoint (which reduces the risk of a grease fire).
Also available are blends of peanut and soybean oil. This, too, is acceptable. If peanut oil is not
available or cannot be used due to allergic reactions, then any vegetable oil may be used.
5. How long can cooking oil be stored?
Allow oil to cool in the covered pot, but do not store in the vessel. After cool-down, used cooking oil can
be stored and refrigerated in the original container for several months, or until signs of deterioraion begign.
The oil will thicken when chilled, but will return to normal consistency when reheated.
6. How do I clean & strain cooking oil for storage?
Typically, the upper portion will remain clean and clear. After the oil has cooled,
below 115˚F (46˚C), simply dip a large measuring cup (or any container with a
pour spout) into the cooking oil and pour it into the original container. (Figure #6)
Hint:
use a funnel or hold the container above the pot to collect any spills.
When nearing the bottom of the pot, you have options:
a. Discard all remaining oil and residue.
b. Use funnel and small cheese cloth to separate the remaining oil from the residue.
LIMITED WARRANTY
Barbour International, Inc. ("Vendor") warrants to the original retail purchaser of this product and no other person, that if this product is assembled and operated in
accordance with the printed instructions accompanying it, then for a period of one (1) year from the date of purchase, all parts in such product shall be free from
defects in material and workmanship. Vendor may require reasonable proof of your date of purchase from an authorized retailer or distributor. Therefore, you should
retain your sales slip or invoice. This Limited Warranty shall be limited to the repair or replacement of parts, which prove defective under normal use and service
and which Vendor shall determine in its reasonable discretion upon examination to be defective. Before returning any parts, you should contact Vendor's Customer
Service Department using the contact information on front page. If Vendor confirms, after examination, a defect covered by this Limited Warranty in any returned
part, and if Vendor approves the claim, Vendor will replace such defective part without charge. If you return defective parts, transportation charges must be prepaid
by you. Vendor will return replacement parts to the original retail purchaser, freight or postage prepaid.
This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, improper installation
or improper maintenance or service by you or any third party, or failure to perform normal and routine maintenance on the product, as set out in this owner's
manual. In addition, the Limited Warranty does not cover damage to the finish, such as scratches, surface chips and cracks, discoloration, rust or other weather
damage, after purchase.
This Limited Warranty is in lieu of all other express warranties. Vendor disclaims all warranties for products that are purchased from sellers other that authorized
retailers or distributors. AFTER THE PERIOD OF THE ONE (1)-YEAR EXPRESS WARRANTY, VENDOR DISCLAIMS ANY AND ALL IMPLIED WARRANTIES,
INCLUDING WITHOUT LIMITATION THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE. FURTHER, VENDOR
SHALL HAVE NO LIABILITY WHATSOEVER TO PURCHASER OR ANY THIRD PARTY FOR ANY SPECIAL, INDIRECT, PUNITIVE, INCIDENTAL, OR CONSEQUENTIAL
DAMAGES. Vendor assumes no responsibility for any defects caused by third parties. This Limited Warranty gives the purchaser specific legal rights; a
purchaser may have other rights depending upon where he or she lives. Some jurisdictions do not allow the exclusion or limitation of special, incidental or
consequential damages, or limitations on how long a warranty lasts, so the above exclusion and limitations may apply to you.
Vendor does not authorize any person or company to assume for it any other obligation or liability in connection with the sale, installation, use, removal,
return, or replacement of its equipment, and no such representations are binding on Vendor.
This manual is for Barbour International "Bayou Classic" products only. If you are using
another manufacturer’s product, refer to the manual supplied with that product.
Figure #6
CAUTION
Wait for oil to cool to or below 115˚F (45˚C) before pouring into its plastic container. Hot oil can
melt the plastic and cause severe burns or bodily harm. Cooking oil remains hot for a very long time.
Always allow 2 hours or more for the cooking oil to cool down before straining and storing.
Place the lid on the pot during the cool-down period.
10.Can this pot be used to fry whole turkeys over 26-lbs (11.7-kg)?
No; because legs, thighs and wings cook faster than breast meat, and will not be edible while breast
is perfectly done. However, legs, thighs and wings on super-size turkeys can be cut off and fried
separately from the breast and main body. For turkeys over 26-lbs (11.7-kg); fry the main body following
the instructions in this manual. Then fry the legs, thighs and wings separately for about 18 minutes.
Figure #1
Figure #2
Liquid marinades
are available at
most Grocer
y
Stores.
Inject marinades
at various points
as shown.
9.
Place turkey upside do
wn on rack, with legs facing up, no batter required.
Remember
, poultr
y legs facing up.
(Figure #5)
1.
Follow instructions prov
ided with your cooker to properly position your cooker
. Per
for
m gas leak,
ther
mometer test, and oil l
evel deter
mination.
2.
After making cer
tain poultr
y is thawed and towe
l dried, set on poultr
y rack with legs facing
up.
Before lighting cooker
, always have all food pro
duct prepared and ready for fr
ying. This will reduce futu
re
distractions and better en
able proper monitoring of ther
mometer and heating oil
.
FR
YING INSTRUC
TIONS
NOTE:
Optimum fr
ying temperature range
is 300˚F to 325˚F (149˚C to 163˚C).
PREP
ARA
TION INSTRUC
TIONS
1.
Make cer
tain whole turkey is com
pletely thawed and removed from wrapper
.
2.
Remove plastic truss th
at holds legs in place. Some turkeys have a wire truss which can remain (optional).
3.
Remove plastic pop-up
timer from breast (if applicable).
4.
Remove neck and gib
lets from body cavity
.
5.
Trim excess skin and fat
away from neck cavity
.
Make cer
tain opening around t
he neck cavity is wide
and clear so circulatin
g oil can flow through the turkey … V
er
y Impor
tant!
6.
Make a 1-in (25-mm) c
ut in the skin at the leg-thigh joints. This allows oil to drain when poultr
y is
done...
ver
y impor
tant!
PREP
ARA
TION FOR FR
YING
Whole T
urkeys and Chic
kens
•The maximum size wh
ole turkey for this vessel is 25-lbs (11.4-kg).
•Allow poultr
y to thaw completely
... V
er
y Impor
tant!
•Never
, never inser
t frozen or par
tially frozen poultr
y into hot oil! Doing so
will cause a violent
boil over and grease fi
re!
•Always test the ther
mometer to insure it is w
orking properly!
•Never cover cooking v
essel with lid during oil heat up or fr
ying.
Figure #5
BCA000046-000
IMPORTANT NOTE TO CONSUMER
• Do not fry whole turkeys on cookers taller than 14-in (36-cm) high. Use of a tall stockpot on a tall cooker
frame increases the risk of tipping and spillage of hot cooking oil when inserting or removing a turkey,
which could result in a flash fire and severe burns.
• Do not fry whole turkeys on outdoor gas cookers having a pressure rating above 10 psi. Frying with this
stockpot on gas cookers having a pressure rating greater than 10 psi can accelerate the possibility of
overheating cooking oil to the point of spontaneous combustion and fire.
COOKING OIL
1. The most common oils used are vegetable and peanut oil.
2. Cooking oil typically does not burn when below its flashpoint temperature. The flashpoint (the temperature
at which oil will burn) ranges from 550˚F to 700˚F (287˚C to 371˚C), depending on type of oil used, altitude,
variable wind,and ambient temperature. NOTE: the flashpoint temperature is also called the "smoke point."
3. Cooking oil contained inside the confines of a stockpot, skillet or pan (vessel) is quite stable when below
its flashpoint temperature. For example, if fire or ignition source (lit cigarette, match, spark, etc.) falls into
oil at 350˚F (177˚C), the oil will extinguish the flame similarly to falling into water.
4. As heated cooking oil approaches its flashpoint temperature it becomes unstable and begins to breakdown.
As cooking oil breaks down, vapors are created that when mixed with oxygen will burn. When heated to
very high temperatures, cooking oil vapors will
self-ignite.
5. As cooking oil reaches its flashpoint and
self ignites:
• The oil first becomes darker and emits an unpleasant odor.
• At about 440˚F (226˚C), the oil begins emitting a pale vapor smoke.
• At about 500˚F (260˚C), the smoke turns black.
• Soon a heavy, thick black smoke is emitted.
• At about 600˚F (315˚C), a small flame flickers out from the oil. At this point the cooking oil has reached
its point of self-ignition.
• If the heat source below the vessel remains engaged, the flame will quickly grow.
• All the while cooking oil burns, thick black smoke continues to emit.
• Eventually, the burning cooking oil will self extinguish. The amount of time this takes depends on
vessel and amount of oil (a cooking vessel with gallons of oil will self extinguish in about 20-25
minutes after first flame emits).
6. Cooking oil can be re-used. Most cooking oil brands recommend using oil 3 - 4 times.
7. Each time you reuse oil, the oil deteriorates and the flash point temperature decreases.
8. 100% Peanut oil is considered a very stable cooking oil having a higher flashpoint temperature than
other vegetable oils.
- IMPORTANT FACTS TO KNOW:
Cooking oil that catches fire can emit a huge flame. For example, a small 12-in (305-mm) skillet with
only 1/2" (13-mm) deep of oil can create a flame 7 to 9-ft high! A large cooking vessel containing
up to 3 gallons of oil can create a flame up to15-ft high! This will ignite any nearby combustible
COOKING WITH OIL OR GREASE
• Outdoor gas cooker appliances do not have automatic thermostat controls so must be attended and
monitored at all times during oil heat up and frying.
• The maximum size whole turkey for frying in this stockpot is 25-lbs (11.4-kg) .
• The maximum amount of oil for frying in this stockpot is 5
1
/
2
gallons.
• When cooking with oil/grease, the thermometer provided must be used. Follow instructions in this
manual for proper testing, installation and use of the frying thermometer.
• Cooking oil pre-heat up to over-heat times can vary significantly with relatively small adjustments
to regulator; variable wind, ambient temperature, altitude, starting oil temperature, and type of
cooking oil used.
• Due to varying heating and cooking times, check the provided thermometer every 3 minutes to ensure
cooking oil does not exceed 350˚F (177˚C).
• DO NOT use a lid when pre-heating or cooking with oil. Using a lid when frying greatly
increases the potential of over-heating the oil to ignition and fire.
THERMOMETER TEST INSTRUCTIONS
2-STEP METHOD for Thermometer T
esting
1. TEMPERATURE ACCURACY:
While wearing protective glove, hold the thermometer by the dial an
d inser
t stem into boiling wat
er
.
The needle should quickly move around the dial and register appro
ximately 212˚F (100˚C)
(plus or minus 5˚F)
. This indicates whether or not temperature read
ing is accurate.
NOTE:
Due to
water evaporation, the maximum reading possible on a ther
mometer in hot water i
s 212˚F (100˚C).
2. TEMPERATURE RANGE:
Hold thermometer by the dial and place end of the stem above a l
it match or lighter
. The needle
should quickly move around the dial and register a temperature rea
ding far above 350˚F (177˚C).
If the needle stops at a low temperature reading such as 225˚F (107
˚C); then the ther
mometer is
damaged and cannot be used. Discard the ther
mometer and refer to c
ontact infor
mation on front page.
Replacement thermometer Model #5025.
DO NOT attempt frying if the thermometer is not worki
ng!
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD CAUSE A GREASE
FIRE/EXPLOSION RESUL
TING IN
PERSONAL INJURY, PROPERTY DAMAGE OR DEA
TH.
OIL LEVEL DETE
RMINA
TION
for fr
ying Whole T
urkeys and Chic
kens
W
ater T
est: Follow the 6 steps
below to deter
mine the proper amoun
t of oil to use in cooking vessels that
do not have maximum
fill lines.
1.
Place the raw whole tur
key fir
mly
, upside down, on Pou
ltr
y Rack
(Figure #5)
.
2.
Place poultr
y and rack into the emp
ty vessel.
3.
Add water into the ves
sel until the poultr
y is
almost submerged
. There must be a mini
mum of
4-in (10.6-cm)
between water level an
d top of vessel. It should be expected for a small por
tion of
turkey body and leg to
protrude slightly above water level, this is nor
mal.
4.
Remove the turkey and
rack from the vessel leaving the water inside. Either mark the water level on
the side of the vessel,
or measure the depth of water in the vessel. This water level indicates the amount
of cooking oil needed
to fr
y the whole turkey
.
Another Option:
Using a plastic milk ju
g to pour water into the vessel, you can accurately calculate
proper amount of oil ne
eded to fr
y your whole turkey
NOTE: Cooking oil wi
ll expand when heated and increases the level inside the cooking vessel.
As turkey size incr
eases, the required amount of oil decreases.
5.
Remove the water and
completely dr
y the vessel and turkey
.
After raising T
urkey out of the water
,
make cer
tain water drains
quickly
through neck cavity
. If water drains slow
ly
, it will be necessar
y to
cut additional skin and
tissue away from neck cavity
. Completely dr
y the turkey
, inside and out.
6.
Add cooking oil into th
e vessel up to the indicated or calculated level. The proper amount of cooking
oil for fr
ying whole turkeys in t
his vessel typically ranges from 4- to
5
1
/
2
gallons. The maximum
amount of cooking oil
to use in this vessel is
5
1
/
2
gallons.
3.
Add the deter
mined amount of oil i
nto the cooking vessel.
4.
Attach ther
mometer to the pot, m
aking cer
tain the stem is immers
ed into the oil at least 1-in (25-cm).
5.
Light the bur
ner on your cooker as
described in its Instruction Manual.
NOTE:
Spend a few moment
s
to adjust the flame up
and down to become familiar with flame adjustment process.
6.
Reduce bur
ner flame to lowest po
ssible setting and carefully set cooking vessel with
oil and ther
mometeronto the cook
er
.
7.
Increase flame and m
onitor the ther
mometer
. Heat-up time can be
up to 40 minutes
but will var
y depe
nding on type of oil us
ed, regulator setting, ambient temperature
and wind.
8.
When oil temperature
reaches 325˚F (163˚C) degrees,
TURN OFF GAS
.
9.
Attach Lift Hook to top
loop of the Poultr
y Rack. W
earing Insulated Glove
,
begin the process to
ver
y slowly & carefully
lower poultr
y into the cooking
vessel.
It may take 60 - 90 se
conds to completely lower poultr
y into the oil!
A furious boil will occu
r the instant poultr
y touches hot oil!
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
1 Do I stick the thermometer inside the poultry?
NO! Place the tip of the thermometer at least one inch down into the cooking oil when frying.
Optional: When the turkey or chicken is done, you should use a meat thermometer to check the internal
temperature of the turkey. According to the FDA, the turkey is done when the internal temperature of
breast reaches 170°F (77°C), and thigh reaches 180°F (82°C).
2. How much time is needed to heat 5 gallons of cooking oil to 300°F - 325°F (149°C - 163°C)?
Overall heat-up time depends on amount of oil used, type of cooker used; also ambient temperature
and wind. This vessel with 5 gallons of cooking oil could take 40+ minutes to reach 325°F (163°C) degrees
given these variables.
7. How do I dispose of used cooking oil?
Help keep local waterways clean! When disposing of used cooking oil, never pour it down the drain!
Fats, oil and grease can cause problems further down the sewer pipe. Instead, pour used cooking oil in
the same container it was purchased in (or any container with a lid) and dispose in the garbage.
8. Can the cooker flame be extinguished before the turkey frying time is complete?
If the frying temperature is between 300˚F to 325˚F (149˚C to 163˚C), then the cooker flame can be
extinguished about10 minutes before the scheduled completion of cooking. If weather conditions are chilly
and actual frying temperature is below 300˚F (149˚C), then it is suggested to leave cooker flame lit until
scheduled cooking time is completed. Always turn cooker OFF at the tank before removing poultry from the
cooking vessel.
9. At what temperature and how long do I fry whole turkeys and chickens?
Optimum frying temperature ranges from 300˚F- 325˚F (149˚C to 163˚C). Control frying temperature by
adjusting valve at regulator. Whole turkeys typically require 3 – 3
1
/
2
minutes per pound (1.5 minutes per kg).
Cold, windy conditions may require a few more minutes overall. Typically a 15-lb (6.8-kg) turkey is done between
45 to 50 minutes; an 18-lb (8.2-kg) turkey is done between 55 to 65 minutes. A single whole chicken takes about
18 minutes. Bone-in turkey breasts requires about 3
1
/
2
minutes per pound (1.5 minutes per kg).
Outdoor gas appliances do not have automatic thermostat controls
so must be attended and monitored at all times during use.
Safety Precautions & Warnings
Remember: Think Safety and Use Common Sense!
Failure to follow these instructions could result in fire or explosion
which could cause property damage, personal injury or death!
In addition to regular cooking, this stockpot can be used for frying whole turkeys or chickens on outdoor gas cookers.
It can be used on most brands of outdoor gas cookers which have far greater heat output than traditional kitchen
stoves. Same as kitchen stoves, outdoor gas cookers do not have automatic thermostat controls so must be attended
and monitored at all times during use. Never attempt frying whole turkeys or chickens on indoor kitchen stoves.
Carefully read, understand and follow these instructions and warnings along with those on your cooker.
If you no longer have your cooker instruction manual, in most cases one can be downloaded from the brand’s
website. If you do not have or cannot obtain your cooker instruction manual, this manual does contain generic gas
cooker instructions and warnings. If you are unsure or have doubts about how to properly ignite and operate your
gas cooker, then do not attempt any form of outdoor cooking or frying!
This stockpot can be used for frying whole turkeys/chickens on cooker models having gas pressure ratings of
10 psi or less, and cooker height below 14-in (36-cm) tall.
This stockpot is designed tall and narrow so that it can be used for frying whole turkeys while minimizing the use
of cooking oil.
CARE & USE INSTRUCTIONS
1. Using dishwashing liquid and warm water, wash the cooking vessel to remove all residue and towel dry.
2. Be certain that cooker surface is wide enough to support large diameter pots. Gas flames should not extend
up the side of the pot, so be certain to properly match a cooker with this cookware.
3. After cooking, allow pans and lids to cool gradually. Do not pour cold water into a hot pan. Sudden temperature
change can cause cookware to warp resulting in an uneven bottom. Always wash cookware thoroughly in hot,
soapy detergent after each use to remove all traces of food, salt, or grease particles that will cause stains when
reheated. Never put any aluminum cookware in a dishwasher.
4. Overheating may cause food to scorch and stick to cookware. Prior to clean-up, add water and heat
to a steady boil for 5 to 10 minutes, then scrape away stuck bits of food. Let the pot cool before washing.
Scouring pads and aluminum cleaners are okay for the interior of the pots, but will scratch the exterior.
5. Polished aluminum pots will tarnish and discolor with normal use.
Our motto is: “The uglier the pot, the better it cooks!”
Occasional use of "Cream of Tartar" will bring back some
of the luster. However, aluminum pots will tarnish and become dull with normal use.
6. Boiling or frying with large quantities of salt is very corrosive and can cause
pits
in the pot. To reduce the
chance of this occurring,
do not
allow seasoned oil/grease or salt water to remain in the pot for a long period
of time after the pot has cooled. Cookware should be thoroughly cleaned after each use.
7. DO NOT store cooking oil inside pot. Salt and seasonings will settle and can cause pits to form at the bottom
of cookware. Also, salty acidic food can cause discoloration if stored in cookware for any length of time.
PREP
ARA
TION INSTRUC
TIONS
(Continued)
7.
Rub poultr
y with seasonings. (use
poultr
y seasoning, cajun sea
sonings or salt & pepper)
Optional:
If using a liquid marin
ade, inject into poultr
y at various points on
the breast, thighs, and
drumstick. (Figure #1
& 2)
Hint:
When using a dr
y powder marinade, m
ix with Orange Juice instead
of water
. Acidity in the Orang
e Juice enhances the marinade plus acts as a meat tenderizer
.
8.
Push plunger down slow
ly while pulling injector out of meat to give even distribution of seasoning.
FR
YING TEMPERA
TURE
Typically optimal fr
ying temperature is bet
ween 300
˚F
- 325
˚F (
149
˚C
- 163
˚C)
. But due to the large
size bird and large vol
ume of oil, fr
ying at the lower 300
˚F (
149
˚C)
range is preferable. Th
is insures
the meat is properly co
oked while reducing the chance of over cooking.
FR
YING TIMES
1. Fr
y a
whole turkey
for 3
1
/
2
minutes per pound (1.
5 minutes per kg) or until golden brown. (Ex: a
25-lb (11.4-kg) T
urkey will take about
1
1
/
2
hours to cook.) Note:
V
er
y cold and windy cond
itions will
increase cooking time
until golden brown.
2. An 18-lb (8.1-kg) wh
ole turkey takes between 55 - 65 minutes
3. Bone-in T
urkey Breast; 3
1
/
2
minutes per pound (1.
5 minutes per kg).
4. T
urkey legs, thighs, win
gs; allow 16-18 minutes to cook
5. Fr
y a
whole chicken
in about 18 minutes.
FRYING INSTRUCTIONS
(Continued)
10. Inserting poultry will substantially reduce oil temperature.
Relight the burner as specified and increase flame to a high
setting. It may take 20+ minutes for oil to return to 300˚F
(149˚C) degree minimum normal frying temperature.
11. Monitor the thermometer every 3 minutes and adjust burner
flame height to maintain frying temperature range of 300˚F
- 325˚F (149˚C-163˚C) degrees. After optimum frying
temperature is reached, it can eventually be maintained
with burner flame adjusted to a lower setting.
Note:
As frying continues, some internal moisture in the
meat will cook away resulting in a pale vapor emitting from
the oil. Oil temperature will rise as that moisture cooks
away;
so it is of utmost importance to constantly monitor
the thermometer every 3 minutes and reduce burner flame
incrementally as frying time progresses.
Hint:
Turn off gas to burner about ten minutes before frying
time is complete. At this stage of the frying process, such
a large volume of cooking oil will hold minimum temperature
while reducing possibility of over-cooking.
WARNING
• Do not drop the turkey into the oil!
This could cause a boil-over resulting in a flash fire and severe
burns!
Remember S-L-O-W-L-Y lower poultry into the oil.
• DO NOT cover cooking vessel with a lid during oil heat-up or frying. This can cause oil to heat faster,
overheat, ignite and cause a fire.
After touching turkey to the hot oil, wait a few moments for furious boil to subside a bit, then lower
another one or two inches, and the boil will increase again. As that boil subsides, lower the turkey
further and so on until the rack sets on the bottom of the pot; then remove lift hook from poultry rack (Fig. #4).
Figure #5
12. When cooking is completed, turn off gas at the propane
tank (if not already done). Leaving pot on cooker and
wearing insulated glove, place lift hook through top loop
of rack and very carefully remove turkey from the pot
(Fig. #3). Place Poultry Rack on absorbent paper and
allow to drain (Fig. #5). Let it set for 15 minutes. Then,
carefully remove turkey from rack and place on platter.
Cool, Carve and Enjoy!
Grand
Gobbler
MODEL
#4225
TURKEY FRYING STOCKPOT
