Instructions / Assembly

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COOKING NOTE:
When frying the very first basket of food product, the food may reach proper doneness before the cooking oil returns to the
optimum frying range between 325˚F to 350˚F. This is normal. For subsequent basket loads of food, the oil should return to
the 325˚F to 350˚F cooking range while the food product fries to proper doneness. As cooking process continues, a steady
frying temperature can be maintained with burner flame adjusted to a lower setting.
8. When temperature reaches 325˚F - 350˚F, reduce burner flame to lowest level. Wearing a protective glove, remove
thermometer from pot and attach to side of perforated basket with food product already placed inside.
9. Leaving burner flame at lowest setting, and wearing a protective glove, carefully and S-L-O-W-L-Y lower the basket, with
thermometer attached and food product into the cooking oil. Inserting the food product into hot oil will cause a brief and
furious spatter, and will quickly reduce oil temperature. Once spatter subsides, increase the flame so that temperature
can return to 325˚F - 350˚F.
10. Frying time will be fast so NEVER LEAVE COOKING UNATTENDED and constantly monitor your thermometer.
11. When frying is complete, first turn off gas supply at the cylinder valve, then close regulator valve. Do this before removing
the basket from hot oil.
12. Wearing protective gloves, carefully remove basket from oil. Keep basket above the pot to drain.
13. After hot oil has sufficiently drained, carefully remove food from basket. Allow liquid to cool to 115˚F (45˚C) or below
before moving cooking vessel.
5. 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.
6. Reduce burner flame to lowest possible setting and carefully set cooking vessel with oil and thermometer onto the cooker.
7. Increase flame to desired level and monitor your thermometer. When using 3-quarts of oil or less, the heat-up time to
reach 325˚F to 350˚F will take from 3 to 5 minutes. Actual heat-up time will vary depending on type and amount of
oil used, regulator setting, ambient temperature and wind.
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.
WARNING
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.
Regardless of thermometer reading, if the oil/grease starts to smoke, turn OFF fuel supply to the burner and
STOP COOKING IMMEDIATELY. This indicates the thermometer is not working properly.
WARNING
Thermometer will become very hot and cause burns if touched by bare hands. Always wear protective gloves
or mitts when handling a hot thermometer.
WARNING
CAUTION
Thermometer shall be attached to the cooking vessel for heat-up period only. Later, attach thermometer to the
basket for frying.