18
Carolina Cooker®
844-478-4334
Model M78097
June 2020
The sides of the base (frame ) and pot become dan
-
gerously hot, posing a severe burn hazard. To prevent
injury, always use properly‑fitting oven mitts or pot
holders when handling hot stew pots or other accesso-
ries.
6. When using cooking oil to fry food, turn burner OFF
before placing the food item into the pot. This is
especially important when placing large food items
into the pot, as outlined in Step 7.
7. Large food item cooking tips.
a. Do not deep fry any food item which has been
stuffed with another food item.
b. Make sure the food item is completely thawed
before cooking.
Make sure the food item is completely thawed and dry
before placing it into the hot oil. Introduction of water
or ice from any source into hot oil could cause overflow
and severe burns from hot oil and water splatter.
c. Completely dry the food item with cloth or
paper towels.
d. Make sure the food item is completely submerged
and covered in at least two inches of oil.
e. Turn OFF the burner.
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.
8. 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.
9. 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 to
remove 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.
10. Remove the cooked food and test it with an accurate
food grade thermometer.
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
11. When cooking is complete, always close the
gas pressure shutoff valve first, then close the LP
cylinder valve last.
12. 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 19 for
storage tips.
