6
7
Oil Warning
Do not use any solid/hydrogenated oil, shortening, olive oil,
grapeseed oil or lard in this turkey fryer.
DO NOT MIx OILS
,
as they have different smoke points. Use good-quality oil that
has a smoke point of 400ºF or higher.
6. Make sure the toggle switch is in the OFF position and the
temperature control knob is in the STANDBY location.
7. To turn on your fryer, attach breakaway cord to back of the
appliance, then plug into outlet.
8. The power ON light will glow to show that the unit is on.
9. Set the temperature control knob to the desired temperature.
The READY light will turn green once the oil has reached the
desired temperature.
10. Place lid onto unit to shorten heat-up time.
11. While the oil is heating, prepare the food to be fried as
follows:
ROTISSERIE FRYING
As previously noted, pour 2½ gallons of good-quality vegetable,
corn, canola, soybean or peanut oil into the reservoir
DO NOT
MIx OILS
. Then preheat while following the steps below. Set
temperature control knob to 375ºF.
1. Prepare food to be fried. If frying a whole turkey, remove the
neck and giblets. Make sure the turkey is thawed completely
and contains no ice crystals.
NOTE:
If your turkey came with
a plastic piece holding the legs together, remove this piece
before putting the turkey on the rotisserie spit.
2. Dry the food with paper towels.
3. Place rotisserie on the rotisserie
support with the gear facing down.
Push turkey down through the spits as
shown. (Rotisserie support is provided
to help secure the turkey onto the
rotisserie and is not to be used during
the cooking process.)
4. Attach the rotisserie spit plate to the
free ends of the rotisserie rods.
5. For a whole turkey, use heavy-duty
butcher’s twine to tie the legs together so they are secure.
Also tie a piece of twine around the turkey body to hold the
wings close to the body.
It is important to tie the turkey
securely: If the wings or legs come undone and contact
the basket, it will interfere with the rotisserie function.
6. Place the assembled rotisserie spit with turkey into the
basket. Check that the turkey rotates completely without
touching the sides of the basket.
7. When the oil is hot and the green READY indicator is on,
place the basket on the unit over the oil reservoir. Rotisserie
gear must be lined up with the control panel side.
• Grasp both basket handles and squeeze to retract the
safety bars.
• Slowly lower basket past the basket support so that it is
fully inside the oil reservoir.
The basket’s safety bars will support the basket on the rim of
the reservoir and the ends of the rotisserie spit will engage the
rotisserie guides at the front and back of the reservoir.
8. Turn the toggle switch to the ROTISSERIE ON position.
9. Watch the rotisserie turn from side to side to make sure the
turkey does not contact any part of the basket or reservoir.
10. Place the lid on the unit.
11. Set timer to the desired cooking time. (Periodically, check to
see if the turkey has become untwined)
12. Timer will ring when the food is ready.
13. To check for turkey doneness: Turn toggle switch from ON to
OFF position and insert thermometer into the thickest part of
the turkey thigh. Do not let it touch the bone. Check for desired
doneness;
REMOVE THERMOMETER FROM TURKEY
. Turn
rotisserie to ON to complete frying until desired temperature is
reached. Refer to turkey frying chart on page 12.
14. Move the toggle switch to the OFF position to stop the
rotisserie from rotating.
15. If the turkey is done, carefully lift the basket and set it on the
rim of the oil reservoir to drain. Using the handles, carefully
tilt the basket slightly to drain oil from the turkey cavity.
16. After the turkey has drained, remove the basket and,
using oven mitts, remove the turkey from the rotisserie.
Place onto absorbent paper towels.
NOTE:
To preserve oil quality, do not add salt or spices to
the food until after it has been removed from the fryer.
