Rankam TF1038-014515, Assembly, Use And Care Manual

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TF1038-014515 English 20180510 V.1
FRY WITH CARE

Check your hose at both ends for proper connection. Also, place the
tank and hose so that they are not located directly next to the fryer
(see photo). Center the pot over the burner on the cooker.
 Fill the pot to the mark with peanut oil. Remove the butcher’s tape
from the pot.

Light the burner unit and heat the oil to 325°F. Never leave the fryer
unattended at any time.

Check the oil using a deep fry temperature gauge. If it has reached
325°F-never let the oil temperature get hotter than 325°F.

If the oil exceeds 400°F 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. 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.

When the turkey is done, use lifter to lift up the basket and hang the
basket on the edge of pot to drain off excess oil.
DANGER

Do not fill past the maximum fill line marked on the utensil.

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.

Remove the turkey from the oil and place it on paper towels in an aluminum pan.

Using a meat thermometer, check for an internal meat temperature of 180°F.

Remove turkey fry accessory and allow the turkey to “rest” for 15 minutes to allow the juices to
settle into the turkey. Slice and serve!