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TF1038-014515 English
20180510 V.1
The following safety measures are recommended when using your fry set.
LOCATION MATTERS
Select a safe place to fry your turkey. It should be in an open area, outside, and on a cement or brick
surface. Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away
from the gas tank. Never use your fryer in an enclosed area, near a wall or on a wooden deck. Keep a
minimum clearance of 10 feet from the sides, front and back of the fryer to any construction.
PREPARE PROPERLY
Remove and discard any thermometer buttons, leg holders and giblet
packs contained inside the completely thawed turkey. Do not attempt to fry
a frozen or partially frozen turkey. Ensure your turkey is completely thawed
prior to proceeding. The USDA recommends thawing 24 hours (1 day) for
every 4-5 pounds in refrigerator.
Determining the maximum fill level when using a vessel without a maximum fill line:
Place the turkey (or other food product) on the lifter.
Place the turkey and lifter into the empty vessel.
Fill the vessel with water just until the turkey is completely submerged.
There must be a minimum of 4 inches or 10 cm between the water
level and top of the vessel.
Remove the turkey from the pot and either mark the water level on the
side of the vessel or measure the amount of water in the vessel.
Remove the water and completely dry the vessel and the turkey.
This is the amount of peanut oil the vessel is to be filled with to cook
the turkey.
Use marinade by injecting it into the thicker areas of the turkey breasts
and thighs.
To use, load the injector with marinade and insert the needle into the
turkey. Withdraw the needle slowly while pushing the plunger,
minimizing large pockets of marinade and spreading it more evenly.
Discard any unused marinade.
Completely pat dry the inside and outside surfaces of the turkey. This
is very important as it reduces the splattering of oil. After patting the
bird dry, add herb rubs or seasonings to the skin.
