Use and Care Guide

PREPARATION INSTRUCTIONS
1. Clean and dry poultry inside and out, removing giblets and neck, and trimming away all excess fat
and skin. Make sure opening around the neck cavity is wide and clear. . .very important!
2. Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done...
very important!
3. Rub poultry with seasonings. (use poultry seasoning, cajun seasonings or salt & pepper)
Optional: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and
drumstick. (Figure #1 & 2)
Hint: When using a dry powder marinade, mix with Orange Juice instead of water. Acidity in the
Orange Juice enhances the marinade plus acts as a meat tenderizer.
4. Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
Instructions for safely performing cooking operations, as applicable to an outdoor gas cooker.
Figure #1
Figure #2
Liquid marinades
are available at
most Grocery
Stores.
Inject marinades
at various points
as shown.
10
PREPARATION & FRYING for Whole Turkeys/Chickens
WARNING
• The maximum size turkey for this vessel is 18-lbs.
• Allow poultry to thaw completely... Very Important!
• Never, never insert frozen or partially frozen poultry into hot oil! Doing so will cause a violent
boil over and grease fire!
• Always test the thermometer to insure it is working properly!
• Never cover cooking vessel with lid during oil heat up or frying.
5. Place turkey upside down on rack, with legs facing up, no batter required.
Remember, poultry legs facing up. (Figure #5)
1. Follow instructions to properly position your cooker. Perform gas leak, thermometer test,
and oil level determination.
2. After making certain poultry is thawed and towel dried, set on poultry rack with legs facing up .
CAUTION
Before lighting cooker, always have all food product prepared and ready for frying. This will reduce
future distractions and better enable proper monitoring of thermometer and heating oil.
FRYING INSTRUCTIONS
WARNING
Gas cooker appliances do not have automatic thermostat controls so must be attended and monitored at all times
during use. When cooking with oil/grease, a thermometer must be used to monitor temperature. Oil/grease
heated above 400˚F (200˚C) will ignite and catch fire causing property damage, personal injury or death.
NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).