Instructions / Assembly

THE PURPOSE OF THIS SAFETY ALERT SYMBOL IS TO ATTRACT YOUR ATTENTION TO POSSIBLE
HAZARDS AS YOU ASSEMBLE AND USE THIS PRODUCT.
THE PURPOSE OF THIS SAFETY ALERT SYMBOL INDICATES FAILURE TO FOLLOW WARNINGS COULD
RESULT IN FIRE OR EXPLOSION. PAY CLOSE ATTENTION TO THE INFORMATION WHICH FOLLOWS!
OWNER’S MANUAL
SAFETY ALERTS, ASSEMBLY & OPERATING INSTRUCTIONS
GENERAL MAINTENANCE & STORAGE
For Questions and Information call us at: 1-800-864-6194
•
Monday - Friday 7:30am - 4:30pm CST
KEEP THIS MANUAL FOR FUTURE REFERENCE
NOT FOR COMMERCIAL USE
Barbour International, Inc.
•
101 Cypress Way
•
Brandon, MS 39042
•
www.thebayou.com
This Instruction Manual contains important information necessary for the
proper and safe use of this stockpot. You must carefully read and follow all warnings
and instructions in th
is manual before using this stockpot.
1
SAFETY SYMBOLS
The symbols and boxes shown below explain what each heading means. Read and follow all of the safety
warnings and instructions contained in this manual and on the cooker.
Indicates an imminently hazardous situation which,
if not avoided, will result in death or serious injury.
Hazard or unsafe practices which could result in
minor personal injury, product, or property damages.
Hazard or unsafe practices which could result in
severe property damages, personal injury, or death.
Carefully read and follow all WARNINGS, SAFETY PRECAUTIONS and OPERATING INSTRUCTIONS
contained in this manual and on the cooker.
DO NOT skip any of the warnings and instructions! SAVE THIS MANUAL FOR FUTURE REFERENCE.
2
WARNING
• The maximum size whole turkey for frying in this stockpot is 25-lb (11.4-kg).
3
COOKING WITH OIL OR GREASE - CONTINUED
•Dark smoking oil is an indication that the oil is too hot and may ignite. Regardless of ther mometer
reading, if the oil/grease star ts to smoke, turn OFF fuel supply to the bur ner and
STOP COOKING IMMEDIA TELY. This indicates the thermometer is not working properly .
Discard the thermometer and refer to contact infor mation on front page.
Replacement thermometer Model #5025.
•Never overfill the cooking vessel with oil/grease or water . Follow instructions in this manual for
establishing proper liquid levels for cooking.
•When frying with oil or grease, all food products MUST be completely thawed and towel dried
to remove excess water . Failure to completely thaw and dr y foods may cause oil or grease to
overflow from cooking vessel. If ice is present on t
he food, it means the thawing process is not
complete and may cause a boil over when placed into HOT oil causing a fire and severe bur ns.
•Never drop food or accessories into hot liquids. W ear protective glove and S-L-O-W -L-Y lower
food and accessories into cooking oil in order to prevent splashing or over flow. Be careful when
removing food from oil. It is hot and could cause bur ns.
•In the event of rain, snow , hail, sleet or other for m of precipitation while cooking with oil, cover
the cooking vessel and immediately tur n off the burner. DO NOT MOVE cooker or cooking vessel.
•When cooking with oil/grease, have a B
C or ABC type fire extinguisher readily accessible.
• Never attempt frying whole turkeys or chickens on indoor kitchen stoves.
•The cooking vessel remains at scalding temperatures long after cooking has ended. Allow appliance
to cool below 115˚F (45˚C) before cleaning or storing. Cool down period varies with amount of
oil/grease used, wind and ambient temperature.
456
7
1.Make sure clip on thermometer is near the top of the probe (stem).
2.Attach the thermometer clip on the inside of the pot with the probe
immersed in the oil at least one inch.
Do NOT insert the probe into poultry. This is not a meat ther mometer.
Th
is can cause incorrect ther mometer reading.
3.Check temperature reading ever y 3 minutes during heat-up and when
frying. Do NOT allow oil temperature to exceed 350°F (177°C).
Remember: Think Safety & Use Common Sense!
• The face of the thermometer becomes very hot during use. Wear protective glove when handling.
• Sweat or condensation from cold beverages, if allowed to drip on the glass cover , could cause it to break.
•Tip of the thermometer probe can be a puncture hazard, use caution when handling. Keep point
away from eyes, face and hands.
•Always monitor thermometer temperature ever y 3 minutes during preheating and fr ying.
After reaching 350˚F (177˚C), the temp
erature of the oil/grease can rapidly increase resulting in
spontaneous combustion and fire.
•Regardless of thermometer reading, if the oil/grease star ts to smoke, turn OFF fuel supply to the
burner and STOP COOKING IMMEDIA TELY. This indicates the ther mometer is not working properly .
Discard the thermometer and refer to contact infor mation on front page.
Replacement thermometer Model #5025
PLACEMENT OF THERMOMETER
8 9
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
(Continued)
3. The temperature indicator on the thermometer stops at about 225°F (107°C) and does not move!
a. The thermometer could be stuck into the poultry meat. This is wrong! Make sure end of ther mometer
stem sets in the cooking oil only.
b. The thermometer may not be properly inserted into the oil. Make sure the ther mometer stem is
immersed in the oil at leas
t 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 refer to contact information on front page. Replacement thermometer Model #5025.2.
4. What is the best cooking oil to use when frying whole turkeys or chicken?
Peanut oil is recommended because it contains no cholesterol and can be reused three to four times.
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.
5. How long can cooking oil be stored?
Allow oil to cool in the covered pot, but do not store in the vessel. After cool-down, used cooking oil
can
be stored and refrigerated in the original container for several months, or until signs of deterioraion begign.
The oil will thicken when chilled, but will return to normal consistency when reheated.
6. 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 (46˚C), 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.
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
(Continued)
3. The temperature indicator on the thermometer stops at about 225°F (107°C) and does not move!
a. The thermometer co
uld be stuck into the poultry meat. This is wrong! Make sure end of ther mometer
stem sets in the cooking oil only.
b. The thermometer may not be properly inserted into the oil. Make sure the ther mometer 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 refer to contact information on front page. Replacement thermometer Model #5025.2.
4. What is the best cooking oil to use when frying whole turkeys or chicken?
Peanut oil is recommended because it contains no cholesterol and can be reused three to four times.
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 all
ergic reactions, then any vegetable oil may be used.
5. How long can cooking oil be stored?
Allow oil to cool in the covered pot, but do not store in the vessel. After cool-down, used cooking oil can
be stored and refrigerated in the original container for several months, or until signs of deterioraion begign.
The oil will thicken when chilled, but will return to normal consistency when reheated.
6. 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 (46˚C), 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 a
nd small cheese cloth to separate the remaining oil from the residue.
LIMITED WARRANTY
Barbour International, Inc. ("Vendor") warrants to the original retail purchaser of this product and no other person, that if this product is assembled and ope rated in
accordance with the printed instructions accompanying it, then for a period of one (1) year from the date of purchase, all par ts in such product shall be free from
defects in material and workmanship. V endor may require reasonable proof of your date of purchase from an authorized retailer or distributor . Therefore, you should
retain your sales slip or invoice. This Limited W arranty shall be limited to the repair or replacement of par ts, which prove defective under normal use and service
and which Vendor shall determine in its reasonable discretion upon exa
mination to be defective. Before retur ning any parts, you should contact Vendor's Customer
Service Department using the contact information on front page. If Vendor confirms, after examination, a defect covered by this Limited W arranty in any returned
part, and if Vendor approves the claim, Vendor will replace such defective par t without charge. If you return defective parts, transportation charges must be prepaid
by you. Vendor will return replacement parts to the original retail purchaser, freight or postage prepaid.
This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, improp er installation
or improper maintenance or service by you or any third party, or failure to perform normal and routine maintenance on the product, as set out in this owner's
manual. In addition, the Limited
Warranty does not cover damage to the finish, such as scratches, sur face chips and cracks, discoloration, rust or other weather
damage, after purchase.
This Limited Warranty is in lieu of all other express warranties. V endor disclaims all warranties for products that are purchased from sellers other that authorized
retailers or distributors. AFTER THE PERIOD OF THE ONE (1)-YEAR EXPRESS W ARRANTY, VENDOR DISCLAIMS ANY AND ALL IMPLIED W ARRANTIES,
INCLUDING WITHOUT LIMITATION THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE. FURTHER, VENDO
R
SHALL HAVE NO LIABILITY WHATSOEVER TO PURCHASER OR ANY THIRD P ARTY FOR ANY SPECIAL, INDIRECT, PUNITIVE, INCIDENTAL, OR CONSEQUENTIAL
DAMAGES. Vendor assumes no responsibility for any defects caused by third par ties. This Limited Warranty gives the purchaser specific legal rights; a
purchaser may have other rights depending upon where he or she lives. Some jurisdictions do not allow the exclusion or limitatio n of special, incidental or
consequential damages, or limitations on how long a warranty lasts, so the above exclusion and limitations may apply to you.
V
endor does not authorize any person or company to assume for it any other obligation or liability in connection with the sale, i nstallation, use, removal,
return, or replacement of its equipment, and no such representations are binding on V endor.
This manual is for Barbour International "Bayou Classic" products only. If you are using
another manufacturer’s product, refer to the manual supplied with that product.
10.Can this pot be used to fr y whole turkeys over 26-lbs (11.7-kg)?
No; because legs, thighs and wings cook fa
ster than breast meat, and will not be edible while breast
is perfectly done. However , legs, thighs and wings on super -size turkeys can be cut off and fried
separately from the breast and main body . For turkeys over 26-lbs (11.7-kg); fr y the main body following
the instructions in this manual. Then fr y the legs, thighs and wings separately for about 18 minutes.
Figure #1
Figure #2
Liquid marinades
are available at
most Grocery
Stores.
Inject marinades
at various points
as shown.
9.Place turkey upside down on rack, with legs facing up, no batter required.
Remember, poultry legs facing up. (Figure #5)
1.Follow instructions provided with your cooker to properly position your cooker . Perform gas leak,
thermometer test, and oil level deter mination.
2.After making certain poultry is thawed and towel dried, set on poultr y rack with legs facing up.
Before lighting cooker, always have all food product prepared and ready for fr ying. This will reduce future
distractions and better enable proper monitoring of ther mometer and heating oil.
FRYING INSTRUCTIONS
NOTE: Optimum frying temperature range is 300˚F to 325˚F (149˚C to 163˚C).
PREPARATION INSTRUCTIONS
1.Make certain whole turkey is completely thawed and removed from wrapper .
2.Remove plastic truss that holds legs in place. Some turkeys have a wire truss which can remain (optional).
3.Remove plastic pop-up timer from breast (if applicable).
4.Remove neck and giblets from body cavity .
5.Trim excess skin and fat away from neck cavity . Make certain opening around the neck cavity is wide
and clear so circulating oil can flow through the turkey … V ery Important!
6.Make a 1-in (25-mm) cut in the skin at the leg-thigh joints. This allows oil to drain when poultr y is
done... very important!
PREPARATION FOR FRYING Whole Turkeys and Chickens
•The maximum size whole turkey for this vessel is 25-lbs (11.4-kg).
•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 fr ying.
READ MANUAL
BEFORE USE
Figure #5
BCA000046-000
IMPORTANT NOTE TO CONSUMER
•Do not fry whole turkeys on cookers taller than 14-in (36-cm) high. Use of a tall stockpot on a tall cooker
frame increases the risk of tipping and spillage of hot cooking oil when inser ting or removing a turkey ,
which could result in a flash fire and severe bur ns.
•Do not fry whole turkeys on outdoor gas cookers having a pressure rating above 10 psi. Fr ying with this
stockpot on gas cookers having a pressure rating greater than 10 psi can accelerate the possibility of
overheating cooking oil to the point of spontaneous combustion and fire.
COOKING OIL
1. The most common oils used are vegetable and peanut oil.
2. Cooking oil typica
lly does not burn when below its flashpoint temperature. The flashpoint (the temperature
at which oil will burn) ranges from 550˚F to 700˚F (287˚C to 371˚C), depending on type of oil used, altitude,
variable wind,and ambient temperature. NOTE: the flashpoint temperature is also called the "smoke point."
3. Cooking oil contained inside the confines of a stockpot, skillet or pan (vessel) is quite stable when
below
its flashpoint temperature. For example, if fire or ignition source (lit cigarette, match, spark, etc.) falls into
oil at 350˚F
(177˚C) , the oil will extinguish the flame similarly to falling into water.
4. As heated cooking oil approaches its flashpoint temperat
ure it becomes unstable and begins to breakdown.
As cooking oil breaks down, vapors are created that when mixed with oxygen will burn. When heated to
very high temperatures, cooking oil vapors will self-ignite.
5. As cooking oil reaches its flashpoint and self ignites:
• The oil first becomes darker and emits an unpleasant odor.
• At about 440˚F
(226˚C) , the oil begins emitting a pale vapor smoke.
• At about 500˚F
(260˚C) , the smoke turns black.
• Soon a heavy, thick black smoke is emitted.
• At about 600˚F
(315˚C) , a small flame flickers out from the oil. At this point the cooking oil has reached
its point of self-ignition.
• If the heat source below the vessel remains engaged, the flame will quickly grow.
• All the while cooking oil burns, thick black smoke continues to emit.
• Eventually, the burning cooking oil will self extinguish. The amount of time this takes depends on
vessel and amount of oil (a cooking vessel with gallons of oil will self extinguish in about 20-25
minutes after first flame emits).
6. Cooking oil can be re-used. Most cooking oil brands recommend using oil 3 - 4 times.
7. Each time you reuse oil, the oil deteriorates and the flash point temperature decreases.
8. 100% Peanut oil is considered a very stable cooking oil having a higher flashpoint temperature than
other v
egetable oils.
- IMPORTANT FACTS TO KNOW:
Cooking oil that catches fire can emit a huge flame. For example, a small 12-in (305-mm) skillet with
only 1/2" (13-mm) deep of oil can create a flame 7 to 9-ft high! A large cooking vessel containing
up to 3 gallons of oil can create a flame up to15-ft high! This will ignite any nearby combustible
COOKING WITH OIL OR GREASE
•Outdoor gas cooker appliances do not have automatic ther mostat controls so must be attended and
monitored at all times during oil heat up and fr ying.
•The maximum size whole turkey for fr ying in this stockpot is 25-lbs (11.4-kg) .
• The maximum amount of oil for fr ying in this stockpot is 5
1
/
2
gallons.
•When cooking with oil/grease, the ther mometer provided must be used. Follow instructions in this
manual for proper testing, installation and use of the fr ying thermometer.
•Cooking oil pre-heat up to over -heat times can vary significantly with relatively small adjustments
to regulator; variable wind, ambient tempera
ture, altitude, star ting oil temperature, and type of
cooking oil used.
•
Due to varying heating and cooking times, check the provided ther mometer every 3 minutes to ensure
cooking oil does not exceed 350˚F (177˚C).
•DO NOT use a lid when pre-heating or cooking with oil. Using a lid when fr ying greatly
increases the potential of over -heating the oil to ignition and fire.
THERMOMETER TEST INSTRUCTIONS
2-STEP METHOD for Thermometer T esting
1.TEMPERATURE ACCURACY:
While wearing protective glove, hold the ther mometer by the dial and inser t stem into boiling water .
The needle should quickly move around the dial and register approximately 212˚F (100˚C)
(plus or minus 5˚F). This indicates whether or not temperature reading
is accurate. NOTE: Due to
water evaporation, the maximum reading possible on a ther mometer in hot water is 212˚F (100˚C).
2.TEMPERATURE RANGE:
Hold thermometer by the dial and place end of the stem above a lit match or lighter . The needle
should quickly move around the dial and register a temperature reading far above 350˚F (177˚C).
If the needle stops at a low temperature reading such as 225˚F (107˚C); then the ther mometer is
damaged and cannot be used. Discard the thermometer and refer to contact infor mation on front page.
Replacement thermometer Model #5025.
DO NOT attempt frying if the thermomete
r is not working!
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD CAUSE A GREASE FIRE/EXPLOSION RESUL TING IN
PERSONAL INJURY, PROPERTY DAMAGE OR DEATH.
OIL LEVEL DETERMINA TION for frying Whole Turkeys and Chickens
Water Test: Follow the 6 steps below to deter mine the proper amount of oil to use in cooking vessels that
do not have maximum fill lines.
1.Place the raw whole turkey fir mly, upside down, on Poultr y Rack (Figure #5).
2.Place poultry and rack into the empty vessel.
3.Add water into the vessel until the poultr y is almost submerged. There must be a minimum of
4-in (10.6-cm) between water level and top of vessel. It should be expected for a small por tion of
turkey body and leg to protrude slightly above water l
evel, this is nor mal.
4.Remove the turkey and rack from the vessel leaving the water inside. Either mark the water level on
the side of the vessel, or measure the depth of water in the vessel. This water level indicates the amount
of cooking oil needed to fr y the whole turkey.
Another Option: Using a plastic milk jug to pour water into the vessel, you can accurately calculate
proper amount of oil needed to fr y your whole turkey
NOTE: Cooking oil will expand when heated and increases the level inside the cooking vessel.
As turkey size increases, the required amount of oil decreases.
5.Remove the water and completely dry the vessel and turkey. After raising Turkey out of the water,
make certain water drains quickly through neck cavity. If water drains slowly , it will be necessary to
cut additional skin and tissue away from neck cavity . Completely dry the turkey, inside and out.
6.Add cooking oil into the vessel up to the indicated or calculated level. The proper amount of cooking
oil for frying whole turkeys in this vessel typically ranges from 4- to 5
1
/
2
gallons. The maximum
amount of cooking oil to use in this vessel is 5
1
/
2
gallons.
3.Add the determined amount of oil into the cooking vessel.
4.Attach thermometer to the pot, making cer tain the stem is immersed into the oil at least 1-in (25-cm).
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 thermometeronto the cooker .
7.Increase flame and monitor the ther mometer. Heat-up time can be up to 40 minutes
but will vary depending on type of oil used, regulator setting, ambient temperature
and wind.
8.When oil temperature reaches 325˚F (163˚C) degrees, TURN OFF GAS.
9.Attach Lift Hook to top loop of t
he Poultr y Rack. Wearing Insulated Glove,
begin the process to very slowly & carefully lower poultry into the cooking
vessel. It may take 60 - 90 seconds to completely lower poultr y into the oil!
A furious boil will occur the instant poultr y touches hot oil!
FREQUENTLY ASKED QUESTIONS ABOUT FRYING
1 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 should use a meat thermometer to check the internal
temperature of the turkey. According to the FDA, the turkey is done when the internal temperature of
breast reaches 170°F (77°C), and thigh reaches 180°F (82°C).
2. How much time is needed to heat 5 gallons of cooking oil to 300°F - 325°F (149°C - 163°C)?
Overall heat-up time depends on amount of oil used, type of cooker used; also ambient temperature
and wind. This vessel with 5 gallons of cooking oil could take 40+ minutes to reach 325°F (163°C) degrees
given these variables.
7. 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.
8. Can the cooker flame be extinguished before the turkey frying time is complete?
If the frying temperature is between 300˚F to 325˚F (149˚C to 163˚C), then the cooker flame can be
extinguished about10 minutes before the scheduled completion of cooking. If weather conditions are chilly
and actual frying temperature is below 300˚F (149˚C), then it is suggested to leave cooker flame lit until
scheduled cooking time is completed.
Always turn cooker OFF at the tank before removing poultr y from the
cooking vessel.
9. At what temperature and how long do I fry whole turkeys and chickens?
Optimum frying temperature ranges from 300˚F- 325˚F (149˚C to 163˚C) . Control frying temperature by
adjusting valve at regulator. Whole turkeys typically require 3 – 3
1
/
2
minutes per pound (1.5 minutes per kg).
Cold, windy conditions may require a few more minutes overall. Typically a 15-lb (6.8-kg) turkey is done between
45 to 50 minutes; an 18-lb (8.2-kg) turkey is done between 55 to 65 minutes. A single whole chicken takes about
18 minutes. Bone
-in turkey breasts requires about 3
1
/
2
minutes per pound ( 1.5 minutes per kg) .
Outdoor gas appliances do not have automatic thermostat contr ols
so must be attended and monitored at all times during use.
Safety Precautions & W arnings
Remember: Think Safety and Use Common Sense!
Failure to follow these instructions could result in fire or explosion
which could cause property damage, personal injur y or death!
In addition to regular cooking, this stockpot can be used for fr ying whole turkeys or chickens on outdoor gas cookers.
It can be used on most brands of outdoor gas cookers which have far greater heat output than traditional kitchen
stoves. Same as kitchen stoves, outdoor gas cookers do not have aut
omatic ther mostat controls so must be attended
and monitored at all times during use. Never attempt fr ying whole turkeys or chickens on indoor kitchen stoves.
Carefully read, understand and follow these instructions and war nings along with those on your cooker .
If you no longer have your cooker instruction manual, in most cases one can be downloaded from the brand’ s
website. If you do not have or cannot obtain your cooker instruction manual, this manual does contain generic gas
cooker instructions and war nings. If you are unsure or have doubts
about how to properly ignite and operate your
gas cooker, then do not attempt any for m of outdoor cooking or fr ying!
This stockpot can be used for fr ying whole turkeys/chickens on cooker models having gas pressure ratings of
10 psi or less, and cooker height below 14-in (36-cm) tall.
This stockpot is designed tall and narrow so that it can be used for fr ying whole turkeys while minimizing the use
of cooking oil.
CARE & USE INSTRUCTIONS
1.Using dishwashing liquid and war m water, wash the cooking vessel to remove all residue and towel dr y.
2.Be certain that cooker surface is wide enough to suppor t large diameter pots. Gas flames should not extend
up the side of the pot, so be cer tain to properly match a cooker with this cookware.
3.After
cooking, allow pans and lids to cool gradually . Do not pour cold water into a hot pan. Sudden temperature
change can cause cookware to warp resulting in an uneven bottom. Always wash cookware thoroughly in hot,
soapy detergent after each use to remove all traces of food, salt, or grease par ticles that will cause stains when
reheated. Never put any aluminum cookware in a dishwasher .
4.Overheating may cause food to scorch and stick to cookware. Prior to clean-up
, add water and heat
to a steady boil for 5 to 10 minutes, then scrape away stuck bits of food. Let the pot cool before washing.
Scouring pads and aluminum cleaners are okay for the interior of the pots, but will scratch the exterior .
5.Polished aluminum pots will tar nish and discolor with nor mal use.
Our motto is: “The uglier the pot, the better it cooks!” Occasional use of "Cream of T artar" will bring back some
of the luster. However, aluminum pots will tarnish and become dull with nor mal use.
6.Boiling or frying with large quantities of salt is ver y corrosive and can cause pits in the pot. To reduce the
chance of this occurring, do not allow seasoned oil
/grease or salt water to remain in the pot for a long period
of time after the pot has cooled. Cookware should be thoroughly cleaned after each use.
7.DO NOT store cooking oil inside pot. Salt and seasonings will settle and can cause pits to for m at the bottom
of cookware. Also, salty acidic food can cause discoloration if stored in cookware for any length of time.
PREPARATION INSTRUCTIONS (Continued)
7.Rub poultry with seasonings. (use poultr y seasoning, cajun seasonings or salt & pepper)
Optional: If using a liquid marinade, inject into poultr y 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 .
8.Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
FRYING TEMPERATURE
Typically optimal frying temperature is between 300 ˚F - 325˚F (149˚C - 163˚C). But due to the large
size bird and large volume of oil, fr ying at the lower 300˚F (149˚C) range is preferable. This insures
the meat is properly cooked while reducing the chance of over cooking.
FRYING TIMES
1. Fry a whole turkey for 3
1
/
2
minutes per pound (1.5 minutes per kg) or until golden brown. (Ex: a
25-lb (11.4-kg) Turkey will take about 1
1
/
2
hours to cook.) Note: V ery cold and windy conditions will
increase cooking time until golden brown.
2. An 18-lb (8.1-kg) whole turkey takes between 55 - 65 minutes
3. Bone-in Turkey Breast; 3
1
/
2
minutes per pound (1.5 minutes per kg).
4. Turkey legs, thighs, wings; allow 16-18 minutes to cook
5. Fry a whole chicken in about 18 minutes.
FRYING INSTRUCTIONS
(Continued)
10. Inserting poultry will substantially reduce oil temperature.
Relight the burner
as specified and increase flame to a high
setting. It may take 20+ minutes for oil to return to 300˚F
(149˚C) degree minimum normal frying temperature.
11. Monitor the thermometer every 3 minutes and adjust burner
flame height to maintain frying temperature range of 300˚F
- 325˚F (149˚C-163˚C) degrees. After optimum frying
temperature is reached, it can eventually be maintained
with burner flame adjusted to a lower setting.
Note: As frying continues, some internal moisture in the
meat will cook away resulting in a pale vapor emitting from
the oil. Oil temperature will rise as that moisture cooks
away; so it is of utmost importance to constantly monitor
the thermometer every 3 minutes and reduce burn
er flame
incrementally as frying time progresses.
Hint: Turn off gas to burner about ten minutes before frying
time is complete. At this stage of the frying process, such
a large volume of cooking oil will hold minimum temperature
while reducing possibility of over-cooking.
WARNING
• Do not drop the turkey into the oil! This could cause a boil-over resulting in a flash fire and severe
burns! Remember S-L-O-W-L-Y lower poultry into the oil.
• 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.
After touching turkey to the hot oil, wait a few moments for furious boil to subside a bit, then lower
another one or two inches, and the boil will increase again. As that boil subsides, lower the turkey
further and so on until the rack sets on the bottom of the pot; then remove lift hook from poultry rack (Fig. #4).
Figure #5
12. When cooking is completed, turn off gas at the propane
tank (if not already done). Leaving pot on cooker and
wearing insulated glove, place lift hook through top loop
of rack and very carefully remove turkey from the pot
(Fig. #3). Place Poultry Rack on absorbent paper and
allow to drain (Fig. #5). Let it set for 15 minutes. Then,
carefully remove turkey from rack and place on platter.
Cool, Carve and Enjoy!
Grand
Gobbler
MODEL
#4225
TURKEY FRYING STOCKPOT