18
Carolina Cooker®
844-478-4334
Model M116672
January 2021
f. Slowly and carefully lower the food item into the
hot oil.
g. Relight the burner. Make sure the food is
completely cooked before removing.
h. Turn OFF the burner.
i. Slowly and carefully remove the food item
making sure to drain any possible trapped oil.
7. Whenever placing a large food item into hot
cooking liquid, make sure the food item will not cause
the liquid in the pot to overflow onto the burner.
a. Pre-measure the cooking liquid by placing the
large food item into the cooking pot.
b. Cover the food item with at least two inches
of water while still allowing at least three inches
of space between the top of the pot and the
water.
c. Remove the food item, making sure to drain all
the water back into the pot.
d. The water level in the pot is now the maximum fill
level for the cooking oil.
e. Pour out the water and dry the pot prior to filling
it with oil.
8. Begin cooking.
a. Use the same size pieces to ensure even
cooking.
b. Carefully lower basket into oil.
c. Batter-covered foods should be lowered
carefully, one by one, into the basket or placed
into the basket and then lowered into the oil.
d. Do not add food while the basket is submerged
in oil to prevent splattering oil.
e. Avoid water-based marinades.
f. Always use metal tongs or slotted spoons tore
move food. Never use plastic utensils.
g. Do not overcrowd the frying basket, which can
cause under cooking, uneven cooking, and
overflowing of the oil.
h. Do not salt foods over the appliance as this will
contaminate the oil and can cause damage to
the vats or mesh baskets.
i. Because frying is a very fast cooking process,
food can blacken, burn, and become a potential
fire hazard if cooked only a few minutes too long.
j. Keep all flammable products such as paper
towels and other cloth items away from the
appliance.
k. While in close proximity to the appliance, wear
eye protection and use oven mitts to
protect against burns.
Note:
Do not test the internal temperature of the food while
it is submerged in the hot oil, as this will lead to an inaccu-
rate temperature reading.
9. Remove the cooked food and test it with an accurate
food grade thermometer.
10. When cooking is complete, always close the
gas pressure shutoff valve first, then close the LP
cylinder valve last.
11. Allow the cooking liquid to cool (approximately two
hours) and dispose of or store it properly. Refer to
section “6.3 Reusing Cooking Oil” on page 18 for
storage tips.
Do not pour the oil down the
sink or place it into a landfill.
12. Keep your appliance and pot clean – burnt food and
fat does cause fires.
13. Place the cover over the appliance once it has
cooled to a safe temperature.
6.3 Reusing Cooking Oil
1. Cooking oil can be reused. Most cooking oil brands
recommend using oil four to five times if it is strained
or filtered. It can then be stored in a cool, dark place
from three to nine months.
a. When planning to reuse the oil, strain it through
a cheesecloth or sieve.
b. During the storage period, bacteria can form on
poultry, fish, or animal fats remaining in the oil.
c. Typically this bacteria is quickly destroyed when
the oil is reheated. However, if it smells
unpleasant or rancid, discard properly and use
new cooking oil.
2. Used cooking oil has a reduced Flash Point
temperature due to the partial breakdown of the oil
caused by previous use. Although safe for normal
use, this is another reason not to leave cooking oil
unattended during heat up and cooking.
USDA Recommended Safe Minimum Internal
Temperatures
Meat
Temperature
Poultry
165° F
Ground meats
160° F
Fresh beef, lamb, or veal
145° F
Pork and ham
145° F
SAFETY
INSTRUCTIONS
