TF4039-013182-ST English Page 22 of 27 20190705 V1
Light the burner unit and heat the oil to 325°F. Never
leave the fryer unattended at any time.
Check the oil using a deep fry temperature gauge. If it
has reached 325°F, you are ready to start deep frying.
Monitor the temperature throughout the frying process to
maintain 325°F
– never let the oil temperature get hotter
than 325°F.
If the oil exceeds 400°F or if the oil begins to smoke,
immediately turn the burner off.
Wear long, insulated, flame-retardant gloves to protect
your hands and arms. Use the lift handle to slowly lower
the turkey into the oil. Pause at several points before
reaching the bottom of the pot.
Never drop food or accessories into hot cooking liquid.
Lower food and accessories slowly into the cooking
liquid in order to prevent splashing or overflow. When
removing food from the appliance, care shall be taken to
avoid burns from hot cooking liquids.
Adjust the burner to maintain 325°F. Monitor the fryer
during the entire process to assure a safe frying
experience. Do not leave fryer unattended.
Cook until a golden brown color is achieved. Normal
cooking time is 3 1/2 minutes per pound.
DANGER
Do not fill past the maximum fill line marked on the utensil.
An oil overflow may occur resulting in a fire which could cause property damage,
personal injury or death. Follow directions above to prevent this.
WARNING
Avoid bumping of or impact with the appliance to prevent spillage or splashing of hot
cooking liquid. Introduction of water or ice from any source into the oil/grease may cause
overflow and serve burns from hot oil and water splatter. When frying with oil/grease, all
food products MUST be completely thawed and towel dried before being immersed in
the fryer.
Remove the turkey from the oil and place it on paper towels in an aluminum pan.
Using a meat thermometer, check for an internal meat temperature of 180°F.
Remove turkey fry accessory and allow t
he turkey to “rest” for 15 minutes to allow the
juices to settle into the turkey. Slice and serve!
