Instructions / Assembly
21
STEAMING INSTRUCTIONS
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpot) having strainer basket that
is elevated above the water level. Be certain your stockpot has a vented lid for steaming.
1. Follow instructions to properly assemble and position the cooker. Perform gas leak test, and water level determination.
2. Arrange food in the perforated basket.
3. Light the burner on the cooker as described.
NOTE: Spend a few moments to adjust the flame up
and down to become familiar with flame adjustment process.
4. Heat up time for 2 to 3 inches of water will be very fast
so be certain to first have food in the basket.
5. Once boiling is achieved, reduce cooker flame by turning
regulator valve as directed.
6. Using an insulated mitt, carefully lower food basket into the
cooking vessel, then cover with lid.
(Be certain food is not touching the water.)
7. Leave the cooker flame set low during cooking to maintain a steady boil.
Hint: Cooked seafood turns from translucent to opaque when done.
8. When steaming is done, turn off gas to the cooker. Wearing an insulated mitt, carefully lift the lid and remove food basket
from the cooking vessel.
•
Use an insulated mitt when lifting stockpot lid when steaming. Steam escaping through the lid vent under
pressure is invisible and can cause severe burns. Use extreme caution when removing stockpot lid when
steaming or boiling.
• Do not allow water to evaporate completely during steaming. The bottom of aluminum stockpots will quickly
warp and melt if all water evaporates; even under a low flame. If steaming for a long period of time you
will need to occasionally add water to the stockpot.
WARNING
NOTE: For #SP1/SS1 Jet Cookers,
CLOSE the flame spreader for STEAMING
Flame Spreader
CLOSED position
3. Add the determined amount of oil/grease into the cooking vessel.
4. Attach your thermometer to the pot, making certain the stem is
immersed into the oil at least 1-inch.
1. Follow instructions to properly assemble and position the cooker. Perform gas leak and thermometer test,
and oil level determination.
2. After making certain food product is thawed and towel dried,
add food product into the empty basket.
FRYING INSTRUCTIONS
(Read page 23 about Cooking Oil Properties)
NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).
CAUTION
Before lighting cooker, always have all food product prepared
and ready for frying. This will reduce future distractions and
better enable proper monitoring of thermometer and heating oil.
This cooker does not have automatic thermostat controls so must be attended and monitored at all times during
use. When cooking with oil/grease, a thermometer must be used to monitor temperature. Oil/grease heated
above 400˚F (200˚C) will ignite and catch fire causing property damage, personal injury or death.
WARNING
NOTE: For #SP1/SS1 Jet Cookers,
CLOSE the flame spreader for FRYING
Flame Spreader
CLOSED position
FRYING