26
WARNING
FAILURE TO COMPLY WITH THESE WARNINGS AND INSTRUCTIONS
CAN RESULT IN FIRE, BURN HAZARD OR EXPLOSION WHICH COULD
CAUSE PROPERTY DAMAGE, PERSONAL INJURY AND DEATH.
READ ALL INSTRUCTIONS BEFORE USING THE PRODUCT!
DIRECTIONS FOR FRYING TURKEYS
1.
Determining Oil Levels & Turkey Size: To determine the amount of oil needed, follow instructions
contained in “Special Precautions For Using Outdoor Cookers For Deep Frying” page 23. A 24
PK will hold up to a 14 lb. turkey, a 26 PK will hold up to a 16 lb. turkey, and a 30 PK will hold up
to a 20 lb. turkey. Tip: Make sure the meat of the entire bird is submerged, but the tips of the
turkey leg bones can be above the level of the grease when the bird has been placed into the pot
for cooking. This helps prevent overflow of the oil.
2.
Pour the necessary amount of peanut oil into the pot. Never overfill the cooking vessel.
3.
Light the cooker as per the instruction manual. Never allow temperature of oil to exceed 350˚F.
Always use a deep fry thermometer to monitor the temperature of the oil. Never leave the
cooker unattended!
4.
Thaw and towel dry the turkey completely. Coat the turkey inside and out with King Kooker
®
Cajun Seasoning. Inject with marinade if desired. See the following page for injecting tips.
5.
Place the turkey on the frying rack with the legs up.
(Figure #1)
6.
Wearing mitts for protection and using the lifting hook or basket, lower the turkey into the 350˚ F
oil very slowly. Be careful not to splash hot oil.
(Figure #2)
7.
Cook turkey at 350˚ F for 3 1/2 minutes per pound. When the planned cooking time has passed
and it is time to check for doneness, turn the gas to the burner completely off.
(Figure #3)
8.
Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook/basket
again,
slowly
lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh
appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.
(1)
(2)
(3)
INFORMATION REGARDING COOKING OIL
In our instructions we suggest peanut oil for deep frying. While this is an excellent choice, any good liquid
vegetable oil may be substituted.
SUGGESTIONS FOR KEEPING USED COOKING OIL:
After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or
similar sturdy plastic or glass container. Never pour hot oil into a container. This can be accomplished by using
filter paper (coffee filters) or a clean cloth (dishtowel). For best results store oil in a cool place. It can be reused
within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste.
Helpful Hint:
Try frying a batch of french fried potatoes after frying your turkey, chicken or fish. This aids in
improving the flavor of the oil for the next use.
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Содержание King Kooker OUTDOOR COOKER
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