5
1. After inspecting all applicable utilities for leaks, close tank and hose regulator valves.
2. Reopen tank valve fully.
3. Turn burner’s air control shutter so that it’s almost closed.
4. Hold a lit match or long-nose lighter over the burner and slowly open regulator valve until
burner ignites.
a.
Keep hands and face away from cooker top.
5. Adjust air shutter on burner for a blue flame.
6. Adjust regulator control valve for desired flame height.
7. During first use, you may smell burning paint. This is normal.
8. Heat oil to 350 degrees Fahrenheit for best results.
9. Once the oil has reached 350 degrees, reduce heat via the regulator valve.
10. Attach grab hook to the top loop of the rack holding food.
11.
Wearing gloves
,
slowly
submerge food into oil.
a.
This may take as long as 90 seconds to prevent splashing and overflow.
b.
DO NOT add other items or accessories to hot oil.
12. When poultry is fully submerged, remove grab hook from rack.
13.
COOKING BEGINS WHEN POULTRY IS FULLY SUBMERGED.
14. Inserting food will reduce the oil’s temperature. Slowly increase heat to get oil temperature
back to 350 degrees Fahrenheit.
a. This will take several minutes.
b.
It is very important to monitor the oil’s temperature.
15. For a turkey:
a. Fry for 3 to 3.5 minutes per pound or until golden brown.
16. For a single chicken:
a. Fry for about 18 minutes or until internal temperature of chicken reaches 165 degrees
Fahrenheit when measured with a probe thermometer.
17. For multiple chickens at once:
a. Fry for about 20 minutes or until internal temperature of chicken reaches 165 degrees
Fahrenheit when measured with a probe thermometer.
18. When poultry is done, shut off all valves and gas supply.
19.
Wearing gloves
, retrieve the poultry with the grab hook.
20. Place rack and poultry on absorbent paper and let drain.
21. When poultry has cooled to manageable temperatures, remove from rack and serve.
4. LIGHTING AND COOKING INSTRUCTIONS
