Use and Care Guide

FREQUENTLY ASKED QUESTIONS ABOUT FRYING
1. How much cooking oil do I use?
The required amount of cooking oil for frying whole turkeys or chickens in this vessel varies depending
on the size of the poultry.
To determine the proper amount of oil needed to fry poultry, perform the Oil/Grease Level Determination
Test as outlined on Page 9. Typically, the proper amount of cooking of oil needed for frying whole
turkeys or chickens ranges from 3 to 3.5 gallons. The maximum amount of cooking oil for this vessel
is 3.5 gallons. NOTE: As poultry size increases, the required amount of oil decreases.
2. How large of a turkey will fit inside the pot?
This stockpot will hold up to 18-lb whole turkey which is the maximum size.
3. The temperature indicator on the thermometer stops at about 225°F and does not move!
a. The thermometer could be stuck into the poultry meat. This is wrong! Make sure end of thermometer
stem sets in the cooking oil only.
b. The thermometer may not be properly inserted into the oil. Make sure the thermometer stem is
immersed in the oil at least one inch down.
c. The thermometer may have been damaged or is not working properly.
Follow the 2-STEP Thermometer Test as detailed on Page 8 to verify temperature accuracy and overall
temperature range. Do not attempt any frying if the thermometer is not working. Discard any failed
thermometer and call for assistance 1-800-864-6194 M-F 8am - 5pm CST.
Replacement thermometer Model #5025.
WARNING
Do Not attempt to fry a turkey or chickens without a thermometer. Over heating cooking oil can
result in a spontaneous fire. Always check the accuracy of the thermometer. Constantly monitor the
thermometer every 3 minutes during oil heat-up and frying.
4. How much time is needed to heat 3 gallons of oil to 325 – 350°F?
Overall heat-up time depends on the amount of cooking oil used. Also depends on wind and outside
temperature. This stockpot with three gallons of cooking oil could take 15 minutes on a
calm hot day or up to 25 minutes on a windy, cold day.
WARNING
After passing 400°F cooking oil can heat up rapidly to is flashpoint of spontaneous combustion.
Constantly monitor the thermometer every 3 minutes during oil heat-up and frying.
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5. Do I stick the thermometer inside the poultry?
NO! Place the tip of the thermometer at least one inch down into the cooking oil when frying.
Optional: When the turkey or chicken is done, you can use a meat thermometer to check the internal
temperature of the turkey. According to the FDA, the turkey is done when the internal temperature
reaches 180°F for 15 seconds. [FDA 1999 Food Code 3-401.11 (A) (3)]
6. What is the best cooking oil to use when frying turkeys or chicken?
Peanut oil is recommended because it contains no cholesterol and can be reused more frequently.
Peanut Oil is safer because of a higher flashpoint (which reduces the risk of a grease fire).
Also available are blends of peanut and soybean oil. This, too, is acceptable. If peanut oil is not
available or cannot be used due to allergic reactions, then any vegetable oil may be used.