12
13
oil. If the temperature is too high, a crust quickly forms on the
outside while the inside remains uncooked.
• For best results, use tongs to place freshly sliced food into
basket one piece at a time.
• When using the rotisserie, make sure the food is centered on
the rotisserie spit and that all loose pieces are securely tied in
place so they will not move as the rotisserie rotates. Place the
rotisserie with food in the rotisserie spit supports of the basket
and rotate by hand to make sure the food does not touch
the basket as it rotates. Reposition food on the spit or tie as
necessary to keep the food from touching the basket before it is
put into the fryer.
•
The rotisserie
should never be used to fry frozen foods or food
that is partially frozen. Partially frozen food will cook unevenly
and will result in areas that are undercooked or overcooked.
FRYING FROZEN FOOD (basket only)
• Due to their extremely low temperature, frozen foods inevitably
lower the temperature of the oil. For best results, do not overload
the basket with frozen food.
• Follow the instructions on the frozen food package for cooking
time and temperature.
• Frozen foods are frequently covered with a coating of ice
crystals, which should be removed before frying. Lower the
basket very slowly into the oil in order to ensure that the oil does
not boil over.
FILTERING AND CHANGING THE OIL
• Make sure the Fryer/Steamer is unplugged and the oil has
cooled to room temperature before cleaning or storing.
• The oil does not need to be changed after each use. In general,
the oil will be tainted rather quickly when frying food containing
a lot of protein (such as poultry, meat, or fish). When oil is mainly
used to fry potatoes and is filtered after each use, it can be
used 8 to 10 times. However, do not use the oil for longer than 6
months.
•
WARNING:
Always remove the plug from the wall socket before
cleaning. Allow the fryer and the oil to cool completely before
cleaning. Never immerse the control panel, cord, or plug in water
or any other liquid.
TURKEY FRYING CHART
Turkey lbs.
Frying Time Minutes*
8
28–32 minutes
10
35–40 minutes
12
42–48 minutes
14
49–56 minutes
16
56–64 minutes
18
63–72 minutes
*Note Turkey frying may vary depending on the preferred doneness.
The average is 3½–4 minutes per pound.
Fresh Turkey 155°
–
160°F
RECIPES
Be sure to follow all of the rotisserie frying directions when
frying your turkey.
Traditional Fried Turkey
2 tablespoons kosher salt
1 teaspoon black pepper
½
teaspoon paprika
1 13–14 lb. turkey
2
½
gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil and heat it to 350°F. Follow the directions for attaching the rotisserie
spit, and then fry for 3 to 3½ minutes per pound. When the breast of the
turkey reads 155° to 160°F, it is done. Remove the turkey and let it rest
for at least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.
