Use and Care Guide

11
WARNING
DO NOT cover cooking vessel with a lid during oil heat-up or frying. This can cause oil to heat faster,
overheat, ignite and cause a fire.
8. When temperature reaches 325˚F - 350˚F, reduce burner flame to lowest level.
9. Attach lift hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry
into the cooking vessel. It may take 60-90 seconds to completely lower food into the oil! (Figure #3)
Never drop food or accessories into hot cooking liquid.
3. Add the determined amount of oil/grease into the cooking vessel.
4. Attach thermometer to the pot, making certain the stem is immersed into the oil at least 1-inch.
5. Light the burner on your cooker as described in its Instruction Manual. NOTE: Spend a few moments
to adjust the flame up and down to become familiar with flame adjustment process.
6. Reduce burner flame to lowest possible setting and carefully set cooking vessel with oil and thermometer
onto the cooker.
7. Increase flame to desired level and monitor the thermometer. Actual heat-up time will vary depending
on type and amount of oil used, regulator setting, ambient temperature and wind.
WARNING
WARNING: Do not drop the turkey into the oil! This could cause a boil-over resulting in a flash fire
and sever burns! Remember S-L-O-W-L-Y lower poultry into the oil.
Hot cooking oil will generate a furious boil when the turkey first makes contact. That boil will quickly
subside and you can lower the turkey another one to two inches, and the boil will increase again.
As that boil subsides, lower the turkey further and so on until the rack rests on the bottom of the pot.
After turkey is completely in the oil, remove lift hook from rack. (Figure #4) Inserting the poultry will
reduce the temperature of the oil. Slowly increase the cooker flame so that the temperature of the
oil will come back to 325˚- 350˚F This will take several minutes. Monitor the thermometer every
3 minutes and adjust cooker flame height to maintain this temperature. (Chilly conditions may prevent
the oil temperature from returning to 325˚F. If so, just add 3-4 minutes to overall cooking time.)
After optimum temperature is reached, 325˚- 350˚F, a steady frying temperature can be maintained
with burner flame adjusted to a low setting.
Fry a whole turkey for 3 to 3 1/2 minutes per pound or until golden brown. (Ex: an 18 pound turkey
will take between 54 and 63 minutes to cook)
Fry a single chicken for about 18 minutes. When using Bayou Classic
®
detachable Skewer Set, fry
up to 3 chickens in about 20 minutes. Note: Cooking time begins when poultry is completely inserted
into the pot.
Figure #3
Figure #4
Using skewers
fry up to 3 chickens
(Sold Separately)