Instructions / Assembly

19
NOTE: For #SP1/SS1 Jet Cookers, the flame spreader should be CLOSED for steaming.
STEAMING WATER LEVEL DETERMINATION:
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpots) having strainer baskets
that are elevated above the water level. Be certain your stockpot has a vented lid for steaming.
BOILING: WATER LEVEL DETERMINATION
1. Place the food product in the strainer basket.
2. Place the food product and strainer basket into the empty vessel.
3. Add water into the vessel until the food product is completely submerged. There must be a minimum of 3 inches between
the water level and top of the vessel.
4. Remove the food product from the vessel. The remaining water level indicates the amount needed to cook the food product.
Typically, the amount of water needed for boiling is one-third full or less.
CAUTION
Never allow all water to evaporate completely when steaming as the heat from this cooker can melt a hole
in the cooking vessel.
FRYING: OIL/GREASE LEVEL DETERMINATION
Follow the 6 steps below to determine proper amount of oil to use in cooking vessels that do not have maximum fill lines.
Do not use cooking vessels larger than 36-qt for frying.
1. Place the food product in the strainer basket.
2. Place the food product and strainer basket into the empty vessel.
3. Add water into the vessel until the food product is almost submerged. There must be a minimum of 3 inches between the
water level and top of the vessel.
4. Remove the food product from the vessel and, either mark the level on the side of the vessel, or measure the amount of water in
the vessel. This water level indicates the amount of cooking oil needed to cook the food product.
NOTE: Cooking oil/grease will expand when heated and increases the level inside the cooking vessel.
5. Remove the water and completely dry the vessel and the food product.
6. Add cooking oil into the vessel up to the indicated level.
IF THE INFORMATION IN ITEMS 1- 6 ABOVE IS NOT FOLLOWED EXACTLY, OIL OVERFLOW MAY OCCUR
CAUSING PROPERTY DAMAGE, PERSONAL INJURY, OR DEATH.
DANGER
NOTE: For #SP1/SS1 Jet Cookers, the flame spreader should be CLOSED for frying.
BOILING INSTRUCTIONS
NOTE: For #SP1/SS1 Jet Cookers, the flame
spreader should be OPEN for BOILING
Flame Spreader
OPEN position
1. Follow instructions to properly assemble and position the cooker.
Perform gas leak test, and water level determination.
2. Add the determined amount of water into the cooking vessel.
3. Light the cooker, then increase flame height by turning control valve
as directed. NOTE: Spend a few moments to adjust the flame up
and down to become familiar with flame adjustment process.
4. Depending on the size of cooking vessel and volume of water used,
heat up time can range from 15 to 45 minutes. Covering the
cooking vessel with a lid will accelerate water heat up time to the boiling point.
5. Once water has achieved a rolling boil, reduce cooker flame as low
as possible by turning regulator valve as directed.
6. Using an insulated mitt, carefully remove lid.