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Thank you for your purchase of the Saf-T-Cooker outdoor cooking appliance. This product is built to last of
rugged aluminum and steel, and other quality materials. Your Saf-T-Cooker will allow you to fry, steam, and boil
meat, seafood, vegetables, and other foods. Maximum capacity is 20 pounds.
CAUTION: The Saf-T-Cooker unit is designed for use as a outdoor cooker only. Do not use any of its component
parts indoors on a stove, range or other indoor cooking appliance. Be sure to read and follow all the instructions
provided with your gas cooker and propane tank.
Step 1: The Equipment
•
Included in the unit carton is a high-pressure burner, cooking stand, electronic timer, and a 35 quart stockpot
with accessories to allow for frying, steaming and boiling. Accessories include a poultry rack, a 2 oz capacity
marinade injector, and a vented lid.
•
The
included
12
〞
long-stemmed deep fry thermometer must be used to maintain proper oil temperature at
all times.
Step 2: Ingredients
•
The 35-quart stockpot is capable of frying a turkey up to
20
pounds.
•
Peanut oil or vegetable oil maybe use for frying. Peanut oil is the healthier choice for frying and also remains
clear longer for reuse. For a 10-16 pound turkey use 2-1/2 – 3 gallons. ( Larger size turkeys require less oil.)
** To determine the amount of oil needed, lower the turkey into the pot and cover with water.
Remove the turkey and meassure the amount of water. Use the same amount of oil in place of the
water when frying the turkey.
•
Seasonings: salt and pepper, poultry seasoning or Cajun seasoning.
•
Optional: Marinade for injecting into turkey. (Figure 1)
Step 3: Preparation:
•
Thaw the turkey completely.
•
Wash the turkey and pat dry with paper towels. Remove giblets, neck, and trim away all excess fat. Make
sure the opening around the neck is clear.
•
Make a 1-inch cut in the skin at the leg-thigh joints. ( This will allow oil to drain when turkey is done. )
•
Coat the turkey inside and out with seasonings and/or use an injectable marinade.
•
Place turkey upside down on poultry rack, with legs facing up.
Step 4: Cooking
•
Follow the the instructions to set up the burner and fryer pot.
•
Place the burner and the fryer pot on a flat, level, non-combustible solid surface.
•
Pour peanut oil into the pot. Use the amount determined in Step 2. Attach the thermometer to the top edge,
making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot.
•
Light the burner as per instructions and then adjust the flame higher. DO NOT adjust the flame to full blast.
•
Heat the oil to 350
°
F. Measure the temperature of the oil with the deep fryer thermometer. When the oil
reaches 325
°
F, reduce heat and allow the oil graduatlly up to 350
°
F. We do not recommend the frying
temperature to exceed 375
°
F. Such a high frying temperature will overcook your turkey and the results will
not be as pleasing as frying it with the lower recommended temperature 350
°
F.
•
When the timer goes off the burner will extinguish. Relight the burner and reset the timer using the same
lighting instructions noted above.
•
Using both hands and with hands and arms protected by long oven mits very slowly and carefully lower the
poultry rack into the Stockpot. After you lower the turkey into the hot oil the temperature will go down. Slowly
increase and keep the temperature at constant 350
°
F. Fry the turkey about 3 to 4 minutes per pound.
•
When the turkey is done, turn the cooker off at the tank. Leaving the pot on the cooker, use the oven mitts to
hold the poultry stand and lift the turkey out of the pot slowly and into another pan to drain and cool. Check
the thigh joint temperature for doneness. Poultry should be at 180
°
F when completely cooked.
•
Carefully remove the turkey from the poultry stand and place on platter…...Enjoy!!
PREPARATION AND COOKING INSTRUCTIONS
(Figure 1
)
TIPS
