Use and Care Guide

15
7. How long can cooking oil be stored?
Clean, unrefrigerated oil can be stored 9 to 12 months. Store cooking oil in original container and
set in a dark, cool place. Do not store inside the cooking pot or in metal containers.
8. How do I clean & strain cooking oil for storage?
Typically, the upper portion will remain clean and clear. After the oil has cooled,
below 115˚F, simply dip a large measuring cup (or any container with a
pour spout) into the cooking oil and pour it into the original container. (Figure #6)
Hint: use a funnel or hold the container above the pot to collect any spills.
When nearing the bottom of the pot, you have options:
a. Discard all remaining oil and residue.
b. Use funnel and small cheese cloth to separate the remaining oil from the residue.
CAUTION
Wait for oil to cool to or below 115˚F (45˚C) before pouring into its plastic container.
Hot oil can melt the plastic and cause severe burns or bodily harm. Cooking oil remains hot for a
very long time. Always allow 2 hours or more for the cooking oil to cool down before straining and
storing. Place the lid on the pot during the cool-down period.
9. How do I dispose of used cooking oil?
Help keep local waterways clean! When disposing of used cooking oil, never pour it down the drain!
Fats, oil and grease can cause problems further down the sewer pipe. Instead, pour used cooking oil in
the same container it was purchased in (or any container with a lid) and dispose in the garbage.
10.How do I season a turkey or chicken?
No batter is required when deep frying whole turkeys or chickens. Typically, a generous portion of
poultry seasoning is sprinkled and rubbed onto or under the skin and interior cavity. Hint: salt &
pepper or any dry rub-on seasoning may be used. Any injection marinade may be used as long as
it is a thin-based liquid. Hint: certain marinades contain large bits of onion, pepper, etc. which can
clog the needle of the injector. Make sure to use a thin-base liquid marinade. Powder-based marinades
may also be used. Hint: for best results, mix orange juice with warm water, then dissolve the powder
into the liquid. Note: Orange juice enhances the marinade flavor plus acts as a meat tenderizer.
Warm liquids more readily dissolve powder marinades. For best results, season poultry
and place in refrigerator overnight or at least 3 hours prior to frying.
11.How much marinade or seasoning do I use?
A generous portion of rub-on seasoning is recommended; use your own preference.
Liquid marinade: 1 1/2 - 2 oz. per pound. Let your taste buds be your guide.
12.Can the cooker flame be extinguished before the turkey frying time is complete?
If the frying temperature is between 325˚ to 350˚F, then the cooker flame can be extinguished about
10 minutes before the scheduled completion of cooking. If weather conditions are chilly and actual
frying temperature is below 325˚F, then it is suggested to leave cooker flame lit until scheduled cooking
time is completed. Always turn cooker OFF at the tank before removing poultry from the cooking vessel.
13.At what temperature and how long do I fry whole turkeys and chickens?
Optimum frying temperature ranges from 325˚ - 350˚F. Control frying temperature by adjusting valve at
regulator. Whole turkeys typically require 3 – 3 1/2 minutes per pound. Cold, windy conditions may require
a few more minutes overall. Typically a 15-lb. turkey is done between 45 to 50 minutes; an 18-lb turkey is
done between 54 to 63 minutes. A single whole chicken takes about 18 minutes. Three chickens on skewers
ta ke about 20 minutes. Turkey breasts and most other foods require about 3 – 3 1/2 minutes per pound.
Figure #6