TF2115701-MC-00 Eng Page 17 of 19 20161205-Ver.4
Light the burner unit and heat the oil to 325°F (160°C). Never leave the fryer
unattended at any time.
Check the oil using a deep fry temperature gauge. If it has reached 325°F
(160°C), you are ready to start deep frying. Monitor the temperature
throughout the frying process to maintain 325°F (160°C)
– never let the oil
temperature get hotter than 325°F (160°C).
If the oil exceeds 400°F (204°C) 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 (160°C). 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.
DANGER
Do not fill past the maximum fill line marked on the pot.
An oil overflow may occur resulting in a fire which could cause property damage, personal injury or death.
Follow directions above to prevent this.
WARNING
Avoid bumping of or impact with the appliance to prevent spillage or splashing of hot cooking liquid. Introduction of
water or ice from any source into the oil/grease may cause overflow and serve burns from hot oil and water splatter.
When frying with oil/grease, all food products MUST be completely thawed and towel dried before being immersed in
the fryer.
