background image

       THE PURPOSE OF THIS SAFETY ALERT SYMBOL IS TO ATTRACT YOUR ATTENTION TO POSSIBLE

HAZARDS AS YOU ASSEMBLE AND USE THIS PRODUCT.
       THE PURPOSE OF THIS SAFETY ALERT SYMBOL INDICATES FAILURE TO FOLLOW WARNINGS COULD

RESULT IN FIRE OR EXPLOSION.  PAY CLOSE ATTENTION TO THE INFORMATION WHICH FOLLOWS!

OWNER’S MANUAL

SAFETY ALERTS, ASSEMBLY & OPERATING INSTRUCTIONS

GENERAL MAINTENANCE & STORAGE

For Questions and Information call us at: 

1-800-864-6194 

 

Monday - Friday 7:30am - 4:30pm CST

KEEP THIS MANUAL FOR FUTURE REFERENCE

NOT FOR COMMERCIAL USE

Barbour International, Inc. 

 

101 Cypress Way 

Brandon, MS 39042 

 

www.thebayou.com

This Instruction Manual contains important information necessary for the

proper and safe use of this stockpot.  You must carefully read and follow all warnings

and instructions in this manual before using this stockpot.

1

SAFETY SYMBOLS

The symbols and boxes shown below explain what each heading means. Read and follow all of the safety

warnings and instructions contained in this manual and on the cooker.

Indicates an imminently hazardous situation which,

if not avoided, will result in death or serious injury.

Hazard or unsafe practices which could result in

minor personal injury, product, or property damages.

Hazard or unsafe practices which could result in

severe property damages, personal injury, or death.

Carefully read and follow all WARNINGS, SAFETY PRECAUTIONS and OPERATING INSTRUCTIONS

contained in this manual and on the cooker.
DO NOT skip any of the warnings and instructions! 

SAVE THIS MANUAL FOR FUTURE REFERENCE.

2

WARNING

• The maximum size whole turkey for frying in this stockpot is 25-lb (11.4-kg).

3

COOKING WITH

 OIL OR GREASE - CONTINUED

•Dark smoking oil is an 

indication that the oil is too hot and may ignite. Regardless of ther

mometer

reading, if the oil/grea

se star

ts to smoke, tur

n OFF fuel supply to th

e bur

ner and

STOP COOKING IMME

DIA

TEL

Y. This indicates the ther

mometer is not working 

properly

.

Discard the ther

mometer and refer to c

ontact infor

mation on front page.

Replacement ther

mometer Model #5025

.

•Never over

fill the cooking vessel w

ith oil/grease or water

. Follow instructions in t

his manual for

establishing proper liqu

id levels for cooking.

•When fr

ying with oil or grease

, all food products MUST be completely thawed and towel dried

to remove excess wate

r

. Failure to completely 

thaw and dr

y foods may cause oil

 or grease to

over

flow from cooking ves

sel. If ice is present on the food, it means the thawing process is not

complete and may cau

se a boil over when placed into HOT oil causing a fire and severe bur

ns.
•Never drop food or ac

cessories into hot liquids. W

ear protective glove an

d S-L-O-W

-L-Y lower

food and accessories i

nto cooking oil in order to prevent splashing or over

flow

. Be careful when

removing food from oi

l. It is hot and could cause bur

ns.
•In the event of rain, sno

w

, hail, sleet or other fo

r

m of precipitation whi

le cooking with oil, cover

the cooking vessel and

 immediately tur

n off the bur

ner

. DO NOT MOVE coo

ker or cooking vessel.

•When cooking with oi

l/grease, have a BC or ABC type fire extinguisher readily accessible.

•  Never attempt fr

ying whole turkeys or

 chickens on indoor kitchen stoves.

•The cooking vessel rem

ains at scalding temperatures long after cooking has ended. Allow appliance

to cool below 115˚F (4

5˚C) before cleaning or storing.  Cool down period varies with amount of

oil/grease used, wind 

and ambient temperature.

456

7

1.

Make sure clip on ther

mometer is near the top

 of the probe (stem).

2.

Attach the ther

mometer clip on the ins

ide of the pot with the probe

immersed in the oil at 

least one inch.

Do NOT inser

t the probe into poultr

y.  This is not a meat the

r

mometer

.

This can cause incorrec

t ther

mometer reading.

3.

Check temperature rea

ding ever

y 3 minutes during hea

t-up 

and when

 fr

ying.

  

Do NOT allow oil temp

erature to exceed 350°F (177°C).

Remember:  Thin

k Safety & Use Common Sense!

•The face of the ther

mometer becomes ver

y hot during use.  W

ear protective glove whe

n handling.

•Sweat or condensation 

from cold beverages, if allowed to drip on the glass cover

, could cause it 

to break.

•Tip of the ther

mometer probe can be

 a puncture hazard, use caution when handling.  Keep point 

away from eyes, face

 and hands.

•Always monitor ther

mometer temperature e

ver

y 3 minutes during pre

heating and fr

ying.

After reaching 350˚F (

177˚C), the temperature of the oil/grease can rapidly increase resulting in

spontaneous combustio

n and fire.

•Regardless of ther

mometer reading, if the

 oil/grease star

ts to smoke, tur

n OFF fuel supply to th

e

bur

ner and STOP COOK

ING IMMEDIA

TEL

Y. This indicates the the

r

mometer is not workin

g properly

.

Discard the ther

mometer and refer to c

ontact infor

mation on front page.

Replacement ther

mometer Model #5025

PLACEMENT OF

 THERMOMETER

8

9

FREQUENTLY ASKED QUESTIONS ABOUT FR

YING

 

(Continued)

3. The temperature indicator on the thermometer stops at about 225°F (1

07°C) and does not move!

a. The thermometer could be stuck into the poultry meat. This is wrong! M

ake sure end of ther

mometer

stem sets in the cooking oil only.

b. The thermometer may not be properly inserted into the oil.  Make sure

 the ther

mometer stem is

immersed in the oil at least one inch down.

c. The thermometer may have been damaged or is not working properly

.

Follow the 

2-STEP Thermometer Test

 as detailed on Page 8 to verify temp

erature accuracy and overall

temperature range. Do not attempt any frying if the ther

mometer is not working.

 

Discard any failed

thermometer and refer to contact information on front page.

  Replacement ther

mometer Model #5025.

2.

4. What is the best cooking oil to use when frying whole turkeys or chick

en?

Peanut oil is recommended because it contains no cholesterol and can

 be reused three to four times.

Peanut Oil is safer because of a higher flashpoint (which reduces the 

risk of a grease fire).

Also available are blends of peanut and soybean oil. This, too, is ac

ceptable.  If peanut oil is not

available or cannot be used due to allergic reactions, then any vegeta

ble oil may be used.

5. How long can cooking oil be stored?

Allow oil to cool in the covered pot, but do not store in the vessel. Af

ter cool-down, used cooking oil can

    be stored and refrigerated in the original container for several months,

 or until signs of deterioraion begign.

    The oil will thicken when chilled, but will return to nor

mal consistency when 

reheated.

6. How do I clean & strain cooking oil for storage?

Typically, the upper portion will remain clean and clear

. After the oil has coole

d,

below 115˚F (46˚C), simply dip a large measuring cup (or any contai

ner with a

pour spout) into the cooking oil and pour it into the original containe

r

. (Figure #6)

Hint:

 use a funnel or hold the container above the pot to collect any s

pills.

When nearing the bottom of the pot, you have options:

a. Discard all remaining oil and residue.

b. Use funnel and small cheese cloth to separate the remaining oil f

rom the residue.

FREQUENTLY ASKED QUESTIONS ABOUT FR

YING

 

(Continued)

3. The temperature indicator on the thermometer stops at about 225°F (1

07°C) and does not move!

a. The thermometer could be stuck into the poultry meat. This is wrong! M

ake sure end of ther

mometer

stem sets in the cooking oil only.

b. The thermometer may not be properly inserted into the oil.  Make sure

 the ther

mometer stem is

immersed in the oil at least one inch down.

c. The thermometer may have been damaged or is not working properly

.

Follow the 

2-STEP Thermometer Test

 as detailed on Page 8 to verify temp

erature accuracy and overall

temperature range. Do not attempt any frying if the ther

mometer is not working.

 

Discard any failed

thermometer and refer to contact information on front page.

  Replacement ther

mometer Model #5025.

2.

4. What is the best cooking oil to use when frying whole turkeys or chick

en?

Peanut oil is recommended because it contains no cholesterol and can

 be reused three to four times.

Peanut Oil is safer because of a higher flashpoint (which reduces the 

risk of a grease fire).

Also available are blends of peanut and soybean oil. This, too, is ac

ceptable.  If peanut oil is not

available or cannot be used due to allergic reactions, then any vegeta

ble oil may be used.

5. How long can cooking oil be stored?

Allow oil to cool in the covered pot, but do not store in the vessel. Af

ter cool-down, used cooking oil can

    be stored and refrigerated in the original container for several months,

 or until signs of deterioraion begign.

    The oil will thicken when chilled, but will return to nor

mal consistency when 

reheated.

6. How do I clean & strain cooking oil for storage?

Typically, the upper portion will remain clean and clear

. After the oil has coole

d,

below 115˚F (46˚C), simply dip a large measuring cup (or any contai

ner with a

pour spout) into the cooking oil and pour it into the original containe

r

. (Figure #6)

Hint:

 use a funnel or hold the container above the pot to collect any s

pills.

When nearing the bottom of the pot, you have options:

a. Discard all remaining oil and residue.

b. Use funnel and small cheese cloth to separate the remaining oil f

rom the residue.

LIMITED W

ARRANTY

Barbour Inter

national, Inc. ("V

endor") warrants to the original ret

ail purchaser of this product and no other person, that if this product is assembled and ope

rated in

accordance with the printed instruc

tions accompanying it, then for a period of one (1) year from the date of purchase, all par

ts in such product shall be free fro

m

defects in material and workmanshi

p. V

endor may require reasonable proo

f of your date of purchase from an authorized retailer or distributor

. Therefore, you should

retain your sales slip or invoice. Thi

s Limited W

arranty shall be limited to the repai

r or replacement of par

ts, which prove defective under nor

mal use and ser

vice

and which V

endor shall deter

mine in its reasonable discretion up

on examination to be defective. Before retur

ning any par

ts, you should contact V

endor's Customer

Ser

vice Depar

tment using the contact infor

mation on front page. If V

endor confir

ms, after examination, a defect cov

ered by this Limited W

arranty in any retur

ned

par

t, and if V

endor approves the claim, V

endor will replace such defective pa

r

t without charge.  If you retur

n defective par

ts, transpor

tation charges must be prepaid

by you. V

endor will retur

n replacement par

ts to the original retail purchaser

, freight or postage prepaid.
This Limited W

arranty does not cover any failu

res or operating difficulties due to accident, abuse, misuse, alteration, misapplication, improp

er installation

or improper maintenance or ser

vice by you or any third par

ty

, or failure to per

for

m nor

mal and routine maintenance on

 the product, as set out in this owner's

manual. In addition, the Limited W

arranty does not cover damage t

o the finish, such as scratches, sur

face chips and cracks, discolorat

ion, rust or other weather

damage, after purchase.
This Limited W

arranty is in lieu of all other expres

s warranties. V

endor disclaims all warranties for

 products that are purchased from sellers other that authorized

retailers or distributors. AFTER TH

E PERIOD OF THE ONE (1)-YEAR EXPRESS W

ARRANTY

, VENDOR DISCLAIMS ANY AND

 ALL IMPLIED W

ARRANTIES,

INCLUDING WITHOUT LIMIT

A

TION THE IMPLIED W

ARRANTIES OF MERCHANT

ABILITY AND FITNESS FOR A P

AR

TICULAR PURPOSE. FUR

THER, VENDOR

SHALL HA

VE NO LIABILITY WHA

TSOEVER TO PURCHASER OR AN

Y THIRD P

AR

TY FOR ANY SPECIAL, INDIRECT

, PUNITIVE, INCIDENT

AL, OR CONSEQUENTIAL

DAMAGES. V

endor assumes no responsibility f

or any defects caused by third par

ties. This Limited W

arranty gives the purchaser speci

fic legal rights; a

purchaser may have other rights 

depending upon where he or she lives. Some jurisdictions do not allow the exclusion or limitatio

n of special, incidental or

consequential damages, or limitat

ions on how long a warranty lasts, so the above exclusion and limitations may apply to you.

Vendor does not authorize any per

son or company to assume for it any other obligation or liability in connection with the sale, i

nstallation, use, removal,

retur

n, or replacement of its equipme

nt, and no such representations are binding on V

endor

.

This manual is for Barbour International "Bayou Classic" products only.  If you are using

another manufacturer’s product, refer to the manual supplied with that product.

10.

Can this pot be used to

 fr

y whole turkeys over 

26-lbs (11.7-kg)?

No; because legs, thigh

s and wings cook faster than breast meat, and will not be edible while breast

is per

fectly done.   Howeve

r

, legs, thighs and wing

s on super

-size turkeys can be cu

t off and fried

separately from the bre

ast and main body

.  For turkeys over 26-lb

s (11.7-kg); fr

y the main body follow

ing

the instructions in this ma

nual.  Then fr

y the legs, thighs and 

wings separately for about 18 minutes.

Figure #1

Figure #2

Liquid marinades

are available at

most Grocer

y

Stores.

Inject marinades

at various points

as shown.

9.

Place turkey upside do

wn on rack, with legs facing up, no batter required.

Remember

, poultr

y legs facing up. 

(Figure #5)

1.

Follow instructions prov

ided with your cooker to properly position your cooker

. Per

for

m gas leak,

ther

mometer test, and oil l

evel deter

mination.
2.

After making cer

tain poultr

y is thawed and towe

l dried, set on poultr

y rack with legs facing 

up.

Before lighting cooker

, always have all food pro

duct prepared and ready for fr

ying.  This will reduce futu

re

distractions and better en

able proper monitoring of ther

mometer and heating oil

.

FR

YING INSTRUC

TIONS

NOTE:

 Optimum fr

ying temperature range

 is 300˚F to 325˚F (149˚C to 163˚C).

PREP

ARA

TION INSTRUC

TIONS

1.

Make cer

tain whole turkey is com

pletely thawed and removed from wrapper

.
2.

Remove plastic truss th

at holds legs in place.  Some turkeys have a wire truss which can remain (optional).

3.

Remove plastic pop-up 

timer from breast (if applicable).

4.

Remove neck and gib

lets from body cavity

.
5.

Trim excess skin and fat

 away from neck cavity

.  

Make cer

tain opening around t

he neck cavity is wide

and clear so circulatin

g oil can flow through the turkey … V

er

y Impor

tant!

6.

Make a 1-in (25-mm) c

ut in the skin at the leg-thigh joints. This allows oil to drain when poultr

y is
done... 

ver

y impor

tant!

PREP

ARA

TION FOR FR

YING 

Whole T

urkeys and Chic

kens

•The maximum size wh

ole turkey for this vessel is 25-lbs (11.4-kg).

•Allow poultr

y to thaw completely

... V

er

y Impor

tant!
•Never

, never inser

t frozen or par

tially frozen poultr

y into hot oil!  Doing so

 will cause a violent

boil over and grease fi

re!

•Always test the ther

mometer to insure it is w

orking properly!

•Never cover cooking v

essel with lid during oil heat up or fr

ying.

READ MANUAL

BEFORE USE

Figure #5

BCA000046-000

        IMPORT

ANT NOTE TO

 CONSUMER

•Do not fr

y whole turkeys on cooke

rs taller than 14-in (36-cm) high.  Use of a tall stockpot on a tall cooker

frame increases the risk 

of tipping and spillage of hot cooking oil when inser

ting or removing a turke

y

,

which could result in a fl

ash fire and severe bur

ns.
•Do not fr

y whole turkeys on outdoo

r gas cookers having a pressure rating above 10 psi.  Fr

ying with this

stockpot on gas cookers 

having a pressure rating greater than 10 psi can accelerate the possibility of

overheating cooking oil 

to the point of spontaneous combustion and fire.

COOKING OIL

1. The most common oils used are vegetable and peanut oil.
2. Cooking oil typically does not burn when below its flashpoint temperature.  The flashpoint (the temperature

at which oil will burn) ranges from 550˚F to 700˚F (287˚C to 371˚C), depending on type of oil used, altitude,

variable wind,and ambient temperature.  NOTE: the flashpoint temperature is also called the "smoke point."

3. Cooking oil contained inside the confines of a stockpot, skillet or pan (vessel) is quite stable when below

its flashpoint temperature.  For example, if fire or ignition source (lit cigarette, match, spark, etc.) falls into

oil at 350˚F (177˚C), the oil will extinguish the flame similarly to falling into water.

4. As heated cooking oil approaches its flashpoint temperature it becomes unstable and begins to breakdown.

As cooking oil breaks down, vapors are created that when mixed with oxygen will burn.  When heated to

very high temperatures, cooking oil vapors will 

self-ignite.

5. As cooking oil reaches its flashpoint and 

self ignites:

• The oil first becomes darker and emits an unpleasant odor.
• At about 440˚F (226˚C), the oil begins emitting a pale vapor smoke.
• At about 500˚F (260˚C), the smoke turns black.
• Soon a heavy, thick black smoke is emitted.
• At about 600˚F (315˚C), a small flame flickers out from the oil.  At this point the cooking oil has reached

   its point of self-ignition.
• If the heat source below the vessel remains engaged, the flame will quickly grow.
• All the while cooking oil burns, thick black smoke continues to emit.
• Eventually, the burning cooking oil will self extinguish.  The amount of time this takes depends on

   vessel and amount of oil (a cooking vessel with gallons of oil will self extinguish in about 20-25

   minutes after first flame emits).

6. Cooking oil can be re-used. Most cooking oil brands recommend using oil 3 - 4 times.
7. Each time you reuse oil, the oil deteriorates and the flash point temperature decreases.
8. 100% Peanut oil is considered a very stable cooking oil having a higher flashpoint temperature than

other vegetable oils.

- IMPORTANT FACTS TO KNOW:

Cooking oil that catches fire can emit a huge flame.  For example, a small 12-in (305-mm) skillet with

only 1/2" (13-mm) deep of oil can create a flame 7 to 9-ft high!  A large cooking vessel containing

up to 3 gallons of oil can create a flame up to15-ft high!  This will ignite any nearby combustible

COOKING WITH

 OIL OR GREASE

•Outdoor gas cooker a

ppliances do not have automatic ther

mostat controls so mus

t be attended and

monitored at all times

 during oil heat up and fr

ying.
•The maximum size wh

ole turkey for fr

ying in this stockpot is

 25-lbs (11.4-kg) .

•  The maximum amou

nt of oil for fr

ying in this stockpot is

 5 

1

/

gallons.
•When cooking with oi

l/grease, the ther

mometer provided mus

t be used. Follow instructions in this

manual for proper test

ing, installation and use of the fr

ying ther

mometer

.
•Cooking oil pre-heat up

 to over

-heat times can var

y significantly with rel

atively small adjustments

to regulator; variable w

ind, ambient temperature, altitude, star

ting oil temperature, a

nd type of 

cooking oil used.
•Due to var

ying heating and cooki

ng times, check the provided ther

mometer ever

y 3 minutes to ensure

cooking oil does not ex

ceed 350˚F (177˚C).

•DO NOT use a lid whe

n pre-heating or cooking with oil. Using a lid when fr

ying greatly

increases the potentia

l of over

-heating the oil to igni

tion and fire.

THERMOMETER

 TEST INSTRUCTIONS

2-STEP METHOD 

for Thermometer T

esting

1.

TEMPERA

TURE ACCURACY

:

While wearing protec

tive glove, hold the ther

mometer by the dial an

d inser

t stem into boiling wat

er

.

The needle should qui

ckly move around the dial and register approximately 212˚F (100˚C)

(plus or minus 5˚F)

.  This indicates whethe

r or not temperature reading is accurate.  

NOTE:

 Due to 

water evaporation, the

 maximum reading possible on a ther

mometer in hot water i

s 212˚F (100˚C).

2.

TEMPERA

TURE RANGE:

Hold ther

mometer by the dial an

d place end of the stem above a lit match or lighter

.  The needle 

should quickly move ar

ound the dial and register a temperature reading far above 350˚F (177˚C).

If the needle stops at a

 low temperature reading such as 225˚F (107˚C); then the ther

mometer is

damaged and cannot 

be used. 

Discard the ther

mometer and refer to c

ontact infor

mation on front page.

Replacement ther

mometer Model #5025

.

DO NOT attempt fr

ying if the thermom

eter is not working!

FAILURE TO FOLLOW TH

ESE INSTRUCTIONS COULD CAUSE A GREASE FIRE/EXPLOSION RESUL

TING IN

PERSONAL INJUR

Y, PROPER

TY DAMAGE OR DEA

TH.

OIL LEVEL DETE

RMINA

TION

 for fr

ying Whole T

urkeys and Chic

kens

W

ater T

est: Follow the 6 steps 

below to deter

mine the proper amoun

t of oil to use in cooking vessels that

do not have maximum

 fill lines.

1.

Place the raw whole tur

key fir

mly

, upside down, on Pou

ltr

y Rack 

(Figure #5)

.
2.

Place poultr

y and rack into the emp

ty vessel.

3.

Add water into the ves

sel until the poultr

y is 

almost submerged

.  There must be a mini

mum of

4-in (10.6-cm) 

between water level an

d top of vessel.  It should be expected for a small por

tion of

turkey body and leg to

 protrude slightly above water level, this is nor

mal.
4.

Remove the turkey and

 rack from the vessel leaving the water inside.  Either mark the water level on

the side of the vessel, 

or measure the depth of water in the vessel.  This water level indicates the amount

of cooking oil needed 

to fr

y the whole turkey

.

Another Option:

 Using a plastic milk ju

g to pour water into the vessel, you can accurately calculate 

proper amount of oil ne

eded to fr

y your whole turkey

NOTE: Cooking oil wi

ll expand when heated and increases the level inside the cooking vessel.

As turkey size incr

eases, the required amount of oil decreases.

5.

Remove the water and 

completely dr

y the vessel and turkey

.

  After raising T

urkey out of the water

,

make cer

tain water drains 

quickly

 through neck cavity

.  If water drains slow

ly

, it will be necessar

y to

cut additional skin and

 tissue away from neck cavity

.   Completely dr

y the turkey

, inside and out.
6.

Add cooking oil into th

e vessel up to the indicated or calculated level.  The proper amount of cooking

oil for fr

ying whole turkeys in t

his vessel typically ranges from 4- to 

1

/

2  

gallons.  The maximum

amount of cooking oil

 to use in this vessel is 

1

/

2  

gallons.

3.

Add the deter

mined amount of oil i

nto the cooking vessel.

4.

Attach ther

mometer to the pot, m

aking cer

tain the stem is immers

ed into the oil at least 1-in (25-cm).

5.

Light the bur

ner on your cooker as

 described in its Instruction Manual.  

NOTE:

  Spend a few moment

s

to adjust the flame up 

and down to become familiar with flame adjustment process.

6.

Reduce bur

ner flame to lowest po

ssible setting and carefully set cooking vessel with

oil and ther

mometeronto the cook

er

.
7.

Increase flame and m

onitor the ther

mometer

.  Heat-up time can be 

up to 40 minutes

but will var

y depe

nding on type of oil us

ed, regulator setting, ambient temperature

and wind.
8.

When oil temperature

 reaches 325˚F (163˚C) degrees, 

TURN OFF GAS

.
9.

Attach Lift Hook to top 

loop of the Poultr

y Rack.  W

earing Insulated Glove

,

begin the process to 

ver

y slowly & carefully

 lower poultr

y into the cooking

vessel.  

It may take 60 - 90 se

conds to completely lower poultr

y into the oil!

A furious boil will occu

r the instant poultr

y touches hot oil!

FREQUENTLY ASKED QUESTIONS ABOUT FRYING

1 Do I stick the thermometer inside the poultry?

NO! Place the tip of the thermometer at least one inch down into the cooking oil when frying.

Optional: When the turkey or chicken is done, you should use a meat thermometer to check the internal

temperature of the turkey. According to the FDA, the turkey is done when the internal temperature of

breast reaches 170°F (77°C), and thigh reaches 180°F (82°C).

2. How much time is needed to heat 5 gallons of cooking oil to 300°F - 325°F (149°C - 163°C)?

Overall heat-up time depends on amount of oil used, type of cooker used; also ambient temperature

and wind.  This vessel with 5 gallons of cooking oil could take 40+ minutes to reach 325°F (163°C) degrees

given these variables.

7. How do I dispose of used cooking oil?

Help keep local waterways clean!  When disposing of used cooking oil,

 never pour it down the drain!

Fats, oil and grease can cause problems further down the sewer pipe.  In

stead, pour used cooking oil in 

the same container it was purchased in (or any container with a lid) and 

dispose in the garbage.

8. Can the cooker flame be extinguished before the turkey fr

ying time is complete?

If the frying temperature is between 300˚F to 325˚F (149˚C to 163˚C

), then the cooker flame can be

extinguished about10 minutes before the scheduled completion of coo

king.  If weather conditions are chilly

and actual frying temperature is below 300˚F (149˚C), then it is sugg

ested to leave cooker flame lit until

scheduled cooking time is completed.  Always tur

n cooker OFF at the tank

 before removing poultr

y from the

cooking vessel.

9. At what temperature and how long do I fry whole turkeys and chick

ens?

Optimum frying temperature ranges from 300˚F- 325˚F 

(149˚C to 163˚C)

.  Control fr

ying temperature by

adjusting valve at regulator.  Whole turkeys typically require 3 – 3 

1

/

2

 minutes per pound (1.5

 minutes per kg).

Cold, windy conditions may require a few more minutes overall.  T

ypically a 15-lb (6.8-kg) 

turkey is done between

45 to 50 minutes; an 18-lb (8.2-kg) turkey is done between 55 to 65 minu

tes.  A single whole chicken takes about

18 minutes.  Bone-in turkey breasts requires about 

1

/

2

 minutes per pound (

1.5 minutes per kg)

.

Outdoor gas appliances do not have automatic

 thermostat contr

ols

so must be attended and monitored at all ti

mes during use.

Safety Precautions & 

W

arnings

Remember: Think Safety and Use Co

mmon Sense!

Failure to follow these instructions could result 

in fire or explosion

which could cause property damage, persona

l injur

y or death!

In addition to regular co

oking, this stockpot can be used for fr

ying whole turkeys or ch

ickens on outdoor 

gas cookers.

It can be used on most b

rands of outdoor gas cookers which have far greater heat output than traditional kitchen

stoves.  Same as kitchen

 stoves, outdoor gas cookers do not have automatic ther

mostat controls so must b

e attended

and monitored at all time

s during use.  Never attempt fr

ying whole turkeys or chi

ckens on indoor kitchen stoves.

Carefully read, understan

d and follow these instructions and war

nings along with those on

 your cooker

.

If you no longer have yo

ur cooker instruction manual, in most cases one can be downloaded from the brand’

s

website.  If you do not ha

ve or cannot obtain your cooker instruction manual, this manual does contain generic gas

cooker instructions and 

war

nings.  If you are unsure 

or have doubts about how to properly ignite and operate your

gas cooker

, then do not attempt any

 for

m of outdoor cooking o

r fr

ying!
This stockpot can be used

 for fr

ying whole turkeys/chic

kens on cooker models 

having gas pressure rati

ngs of

10 psi or less, and cooke

r height below 14-in (36-cm) tall.

This stockpot is designe

d tall and narrow so that it can be used for fr

ying whole turkeys while 

minimizing 

the use

of cooking oil.

CARE & USE 

INSTRUCTIONS

1.

Using dishwashing liquid

 and war

m water

, wash the cooking vesse

l to remove all residue and towel dr

y.
2.

Be cer

tain that cooker sur

face is wide enough to s

uppor

t large diameter pots. Ga

s flames should not extend

up the side of the pot, s

o be cer

tain to properly match a

 cooker with this cookware.

3.

After cooking, allow pan

s and lids to cool gradually

.  Do not pour cold wate

r into a hot pan.  Sudden temperature

change can cause cook

ware to warp resulting in an uneven bottom.  Always wash cookware thoroughly in hot,

soapy detergent after ea

ch use to remove all traces of food, salt, or grease par

ticles that will cause stain

s when

reheated.  Never put any

 aluminum cookware in a dishwasher

.
4.

Overheating may cause 

food to scorch and stick to cookware.  Prior to clean-up, add water and heat

to a steady boil for 5 to 

10 minutes, then scrape away stuck bits of food.  Let the pot cool before washing.  

Scouring pads and alumi

num cleaners are okay for the interior of the pots, but will scratch the exterior

.
5.

Polished aluminum pots 

will tar

nish and discolor with no

r

mal use.

Our motto is: “The uglie

r the pot, the better it cooks!” 

Occasional use of "Crea

m of T

ar

tar" will bring back som

e

of the luster

. However

, aluminum pots will tar

nish and become dull wi

th nor

mal use.
6.

Boiling or fr

ying with large quantities

 of salt is ver

y corrosive and can caus

pits

 in the pot. T

o reduce the

chance of this occurring,

 

do not

 allow seasoned oil/gre

ase or salt water to remain in the pot for a long period

of time after the pot has c

ooled. Cookware should be thoroughly cleaned after each use.

7.

DO NOT store cooking 

oil inside pot. Salt and seasonings will settle and can cause pits to for

m at the bottom

of cookware.  Also, salty

 acidic food can cause discoloration if stored in cookware for any length of time.

PREP

ARA

TION INSTRUC

TIONS 

(Continued)

7.

Rub poultr

y with seasonings. (use

 poultr

y seasoning, cajun sea

sonings or salt & pepper)

Optional:

 If using a liquid marin

ade, inject into poultr

y at various points on

 the breast, thighs, and

drumstick. (Figure #1 

& 2)  

Hint:

 When using a dr

y powder marinade, m

ix with Orange Juice instead

of water

. Acidity in the Orang

e Juice enhances the marinade plus acts as a meat tenderizer

.
8.

Push plunger down slow

ly while pulling injector out of meat to give even distribution of seasoning.

FR

YING TEMPERA

TURE

Typically optimal fr

ying temperature is bet

ween 300

˚F

 - 325

˚F (

149

˚C

 - 163

˚C)

.  But due to the large

size bird and large vol

ume of oil, fr

ying at the lower 300

˚F (

149

˚C)

 range is preferable.  Th

is insures

the meat is properly co

oked while reducing the chance of over cooking.

FR

YING TIMES

1. Fr

y a 

whole turkey

 for 3 

1

/

minutes per pound (1.

5 minutes per kg) or until golden brown.  (Ex: a

25-lb (11.4-kg) T

urkey will take about 

1

/

hours to cook.)  Note: 

V

er

y cold and windy cond

itions will

increase cooking time

 until golden brown.

2. An 18-lb (8.1-kg) wh

ole turkey takes between 55 - 65 minutes

3. Bone-in T

urkey Breast; 3 

1

/

minutes per pound (1.

5 minutes per kg).

4. T

urkey legs, thighs, win

gs; allow 16-18 minutes to cook

5. Fr

y a 

whole chicken

 in about 18 minutes.

FRYING INSTRUCTIONS 

(Continued)

10. Inserting poultry will substantially reduce oil temperature.

Relight the burner as specified and increase flame to a high

setting.  It may take 20+ minutes for oil to return to 300˚F

(149˚C) degree minimum normal frying temperature.

11. Monitor the thermometer every 3 minutes and adjust burner

flame height to maintain frying temperature range of 300˚F

- 325˚F (149˚C-163˚C) degrees.  After optimum frying

temperature is reached, it can eventually be maintained

with burner flame adjusted to a lower setting.

Note:

 As frying continues, some internal moisture in the

meat will cook away resulting in a pale vapor emitting from

the oil.  Oil temperature will rise as that moisture cooks

away; 

so it is of utmost importance to constantly monitor

the thermometer every 3 minutes and reduce burner flame

incrementally as frying time progresses.
Hint:

  Turn off gas to burner about ten minutes before frying

time is complete.  At this stage of the frying process, such

a large volume of cooking oil will hold minimum temperature

while reducing possibility of over-cooking.

WARNING

• Do not drop the turkey into the oil!

  This could cause a boil-over resulting in a flash fire and severe

burns! 

Remember S-L-O-W-L-Y lower poultry into the oil.

• DO NOT cover cooking vessel with a lid during oil heat-up or frying.  This can cause oil to heat faster,

overheat, ignite and cause a fire.

After touching turkey to the hot oil, wait a few moments for furious boil to subside a bit, then lower 

another one or two inches, and the boil will increase again.  As that boil subsides, lower the turkey

further and so on until the rack sets on the bottom of the pot; then remove lift hook from poultry rack (Fig. #4).

Figure #5

12. When cooking is completed, turn off gas at the propane

tank (if not already done).  Leaving pot on cooker and

wearing insulated glove, place lift hook through top loop

of rack and very carefully remove turkey from the pot

(Fig. #3).   Place Poultry Rack on absorbent paper and

allow to drain (Fig. #5).  Let it set for 15 minutes.  Then,

carefully remove turkey from rack and place on platter.

Cool, Carve and Enjoy!

Grand

Gobbler

MODEL

#4225

TURKEY FRYING STOCKPOT

Содержание Bayou Classic Grand Gobbler 4225

Страница 1: ...uction Manual contains important information necessary for the proper and safe use of this stockpot You must carefully read and follow all warnings and instructions in this manual before using this st...

Страница 2: ...refully read and follow all WARNINGS SAFETY PRECAUTIONS and OPERATING INSTRUCTIONS contained in this manual and on the cooker DO NOT skip any of the warnings and instructions SAVE THIS MANUAL FOR FUTU...

Страница 3: ...death WARNING FIRE HAZARD READ MANUAL BEFORE USE NEVER LEAVE UNATTENDED KEEP AWAY FROM FLAMMABLE OBJECTS 10 FT NEVER USE ON FLAMMABLE SURFACES KEEP FLAMMABLE MATERIALS AWAY 25 FT NEVER LEAN OVER BURNE...

Страница 4: ...cooking times check the provided thermometer every 3 minutes to ensure cooking oil does not exceed 350 F 177 C DO NOT use a lid when pre heating or cooking with oil Using a lid when frying greatly inc...

Страница 5: ...ever attempt frying whole turkeys or chickens on indoor kitchen stoves The cooking vessel remains at scalding temperatures long after cooking has ended Allow appliance to cool below 115 F 45 C before...

Страница 6: ...OFF fuel supply to the burner and STOP COOKING IMMEDIATELY This indicates the thermometer is not working properly Discard the thermometer and refer to contact information on front page Replacement th...

Страница 7: ...t of oil needed to fry your whole turkey NOTE Cooking oil will expand when heated and increases the level inside the cooking vessel As turkey size increases the required amount of oil decreases 5 Remo...

Страница 8: ...educe burner flame to lowest possible setting and carefully set cooking vessel with oil and thermometeronto the cooker 7 Increase flame and monitor the thermometer Heat up time can be up to 40 minutes...

Страница 9: ...ge of the frying process such a large volume of cooking oil will hold minimum temperature while reducing possibility of over cooking WARNING Do not drop the turkey into the oil This could cause a boil...

Страница 10: ...ooking oil burns thick black smoke continues to emit Eventually the burning cooking oil will self extinguish The amount of time this takes depends on vessel and amount of oil a cooking vessel with gal...

Страница 11: ...est cooking oil to use when frying whole turkeys or chicken Peanut oil is recommended because it contains no cholesterol and can be reused three to four times Peanut Oil is safer because of a higher f...

Страница 12: ...usion or limitation of special incidental or consequential damages or limitations on how long a warranty lasts so the above exclusion and limitations may apply to you Vendor does not authorize any per...

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