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WARNING
Never fill the cooking pot above the
marked “Max Fill” line. Doing so could
result in the unit becoming top-heavy and
creating an unsafe/unstable condition.
• Never fill the oil to less than the
Minimum Oil Fill Line as it will cause the oil
temperature to rise too fast.
• Check your oil thermometer before each
use by inserting it into a pot of boiling
water and ensuring that it registers
approximately 212º F ± 20º F (100º ± 10º
C). If it does not function properly, obtain
a replacement oil thermometer specified
by the manufacturer before using the
appliance.
• Do not place an empty cooking pot on the
appliance while in operation. Use caution
and wear protective gloves and clothing
when placing anything in the cooking pot
while the appliance is in operation.
Instructions for cooking turkeys
Before heating the oil, ensure you have the
correct amount of oil. To determine how much
you need:
1. Place your turkey in the basket or
on the turkey stand (see below for
recommendations)
2. Fill the cooking pot with water until the
turkey is completely submerged. There
must be a minimum of 3 in (8 cm) between
the water level and the top of the cooking
pot.
3. Remove the turkey and basket or stand
from the pot and either mark the water
line or measure the amount of water in the
cooking pot.
4. Empty the water from the cooking pot and
completely dry the cooking pot and the
turkey.
5. Fill the pot with the amount of oil
determined.
For Turkeys less than 15 lbs (6.8 kg), we
recommend you cook in the basket. Place the
turkey in the basket with the legs up. Clip the
thermometer on the side of the pot. Heat the
oil to 325º -350º F (160º-175º C). Before
lowering the turkey, turn off the flame in case
of boil over. Lower the turkey into the oil
using the hook. Relight the burner. To drain
the basket, use the hook to lift the basket out
of the pot, turn 90 degrees and lower. The
brackets on the outside of the basket should
rest on the brackets on the inside of the pot.
For Turkeys 15-18 lbs (6.8-8.1 kg), we
recommend using the turkey stand. Place the
turkey on the stand with the legs down. Clip
the thermometer on the side of the pot. Heat
the oil to 325º -350º F (160º-175º C). Before
lowering the turkey, turn off the flame in case
of boil over. Lower the turkey into the oil using
the hook. Relight the burner. Use the hook to
lift the turkey stand out of the pot, allow any
excess oil to drip from the turkey and stand.
Place stand on clean dry surface that will not
be damaged by hot oil.
WARNING
In case of boil over, clean up any oil before
relighting burner.
Do not use the lid when cooking turkeys.
Ensure turkey is completely dry before
lowering into hot oil.
After cooking, turn off flame by first closing
the valve on the LP tank and then turning
off the regulator valve.
Only use the hook provided with your
cooker. Use of any other item or hanger
could lead to personal injury.
Always remove the turkey from the pot
slowly. Lifting the turkey too quickly may
cause hot liquid to splash out of the pot
and could result in severe burns for anyone
near the cooker. Be sure to lift straight up
and out of the pot to avoid tipping the pot
full of hot liquid.
