Use and Care Manual

11
nylon cleaning pad.
• After appliance has cooled, wipe
areas where paint and finish have
burned off to minimize rusting.
Using a Thermometer
Prior to lighting, position
thermometer clip so that at least
1/2” of thermometer tip is
submerged
in oil. Reposition thermometer
as necessary to cook. Continue to
use thermometer until burner is
turned off.
If Frying:
• Follow instructions provided by
the appliance manufacturer.
• When cooking with oil or grease, a
thermometer must be used.
• Introduction of water from any
source into the cooking oil or
grease may cause overflow and
severe burns from hot oil and water
splatter. When frying with oil and
grease, all food products MUST
be completely thawed and towel
dried to remove water before being
immersed in the fryer.
• Be sure thermometer is in good
working condition. To check the
thermometer, insert it into a pot
of boiling water and ensuring that
it registers approximately 212°F
± 20°F (100°C ± 10°C). If it does
not function properly, obtain a
replacement thermometer specified
by the manufacturer before using
the appliance.
• When frying with oil or grease,
do not use a pot deeper than
6”(132mm)
• Do not over fill the pot with
cooking liquid. Never fill appliance
more than half full of cooking
liquid or past the maximum fill line
(a permanent marking on fryer).
• If cooking liquid has spilled
and ignited, do not attempt to
extinguish with water. Immediately
turn gas supply OFF at the supply
cylinder and:
• Extinguish flames using a
BC type fire extinguisher as
recommended by the fryer
manufacturer; or
• Smother flames with dirt or
sand.
• In case there is a fire, call the
local fire department or dial
911.
• To avoid accidental burns from
burner flame or hot cooking
liquid, turn the burner off
before inserting or removing
food from the fryer.
• When removing food from
the fryer, be sure to avoid
burns from hot cooking liquid
drippings.