Barbour Bayou Classic Grand Gobbler 4225, Руководство пользователя

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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.
23
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.
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
/
2
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 5
1
/
2
gallons. The maximum
amount of cooking oil to use in this vessel is 5
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 3
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 e
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.
FOR OTHER PRODUCTS
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
/
2
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
1
/
2
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
/
2
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 #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!
Figure #3
Grand
Gobbler
MODEL
#4225
TURKEY FRYING STOCKPOT