• All food products MUST be completely thawed and towel dried to remove excess water
and ice. If not completely thawed and dried food may cause a boil over when placed
into HOT oil, causing a fire and severe burns.
• Never overfill cooking vessel with cooking liquid. Follow instructions in this manual for
establishing proper liquid levels.
• Never drop food or accessories into hot liquids.
• Be careful when removing food, liquid is hot and may cause burns.
• Use care when removing basket from cooking vessel, avoid pulling pot off cooker stand.
• Never heat oil above 400°F (200°C). If temperature exceeds 400°F (200°C) turn burner or
gas supply OFF. Temperature must decrease to 350°F (177°C) then relight burner
following burner lighting steps. If covered, do NOT remove cover(lid).
• When cooking with oil/grease, thermometer provided with unit must be used. See
“Thermometer Safety Check and Usage” section in this manual for proper installation
and use of thermometer.
• Do NOT leave unit unattended while heating liquid or cooling liquid after use. Liquid
remains at scalding temperatures long after cooking has ended. Allow liquid to cool
below 115°F (45°C) before cleaning and storing.
• In the event of rain, snow, hail, sleet or other form of precipitation when cooking with oil,
cover cooking vessel and immediately turn off burner and gas supply. DO NOT MOVE
cooker stand or cooking vessel.
• When cooking with oil/grease have BC or ABC type fire extinguisher readily accessible.
SHOULD OIL/GREASE FIRE OCCUR:
• Do NOT attempt to extinguish an oil/grease fire with water, IMMEDIATELY call your Fire
Department. Personal safety is a priority.
• Type BC or ABC dry chemical fire extinguisher may, in some circumstances, contain fire.
You may also be able to smother fire using dirt, sand or baking soda.
• If fire occurs INSIDE POT follow these steps-
1. Turn off gas supply.
2. Wearing protective glove, take pot lid and cover
pot.
• If fire occurs OUTSIDE POT, follow these steps-
1. Call Fire Department.
2. Attempt to extinguish fire using BC or ABC type
fire extinguisher.
3. Turn off gas supply if possible.
COOKING WITH OIL/GREASE WARNINGS
WARNING
• Do NOT allow hose to come in contact with unit. HOT surfaces may damage hose
causing leaks or fire.
• If oil starts to smoke TURN BURNER OFF. This means oil has exceeded 400°F(200°C)
and will catch fire. Allow oil to cool below 400°F(200°C) before relighting burner.
• When cooking with oil ALWAYS turn burner OFF before lowering food into oil. Relight
burner after food is submerged.
DO NOT TURN BURNER TO LOW SETTING TO KEEP OIL/GREASE HOT FOR LATER USE.
TEMPERATURE OF OIL/GREASE WILL CONTINUE TO RISE AND WILL CATCH FIRE.
3
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4 fish fillets, 1/2”-3/4” thick
1/4 cup all purpose flour
1/4 cup yellow cornmeal
1 tsp dried basil, onion powder
1/2 tsp garlic salt, ground white
pepper, dried thyme
1/2 tsp - 1 tsp ground red pepper
1/3 tsp ground black pepper
1/4 tsp ground sage
1/4 cup butter/margarine
Thaw fish. In a bowl combine all other
ingredients. Coat both sides of fish. Cook in
1 gallon oil at 350°F for 3-4 minutes.
COOKER RECIPES
20
WARNING
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1. Place food product in/on holder.
2. Place holder with food into empty cooking vessel.
3. Fill cooking vessel with water just until food product is completely submerged. There must be a minimum of 3
inches (8cm) between water level and top of cooking vessel.
4. Remove food product. Either mark water level on side of cooking vessel or measure amount of water inside
vessel.
5. Use this measurement for amount of cooking oil needed.
6. Empty water and completely dry cooking vessel and food product.
• Do NOT allow oil to get hotter than 400°F(200°C).
• Failure to follow steps to determine fill line may cause an overflow of oil to occur
resulting in death, serious injury or property damage.
HOW TO USE COOKER
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24 chicken wings
1 small bottle hot sauce
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter/margarine, melted
1 tsp white vinegar
Pinch of garlic salt
Thaw wings and place in fry basket. Heat oil to
350°F. Slowly lower basket into oil. Cook 8-12
minutes. Raise basket out of oil and drain. Place
wings in a bowl. In separate bowl mix hot sauce,
melted butter, vinegar and salt. Pour mixture over
wings. Mix well and serve with celery sticks and
blue cheese dressing.
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