TF2089904-KK-00 Eng Page 18 of 22 20150422 V.1
The following safety measures are recommended when using your fry set.
LOCATION MATTERS
Select a safe place to fry your turkey. It should be in an open area, outside, and on a
cement or brick surface. Place the liquid propane gas tank and fryer so that any wind blows
the heat of the fryer away from the gas tank. Never use your fryer in an enclosed area, near
a wall or on a wooden deck. Keep a minimum clearance of 10 feet from the sides, front and
back of the fryer to any construction.
PREPARE PROPERLY
Remove and discard any thermometer buttons, leg holders
and giblet packs contained inside the completely thawed turkey.
Do not attempt to fry a frozen or partially frozen turkey. Ensure
your turkey is completely thawed prior to proceeding. NOTES:
Bass Pro Turkey Fryer can cook a turkey weight up to 18
pounds. The USDA recommends thawing 24 hours (1 day) for
every 4-5 pounds in refrigerator.
Insert the T-Star stand up through the cavity of turkey so
that the legs are at the top.
Determining the maximum fill level when using a vessel without a maximum fill line
:
Place the turkey (or other food product) on the lifter.
Place the turkey and lifter into the empty vessel.
Fill the vessel with water just until the turkey is completely
submerged. There must be a minimum of 3 inches or 8 cm
between the water level and top of the vessel.
Remove the turkey from the pot and either mark the water
level on the side of the vessel or measure the amount of
water in the vessel.
Remove the water and completely dry the vessel and the
turkey.
This is the amount of cotton seed oil, peanut oil or other
cooking oi
l
the vessel is to be filled with to cook the turkey.
Use marinade by injecting it into the thicker areas of the
turkey breasts and thighs.
To use, load the injector with marinade and insert the
needle into the turkey. Withdraw the needle slowly while
pushing the plunger, minimizing large pockets of marinade
and spreading it more evenly. Discard any unused
marinade.
