20020107 Propane Turkey Fryer Manual

WARNING
• This Outdoor Gas appliance is for outdoor use only and shall not be used in a building, garage, tent or
any other enclosed area.
• Never use or operate this appliance on or under any overhead roof covering (car port), awning,
overhang, apartment or condominium balcony or deck.
• Never use in or on recreational vehicles and/or boats.
• This appliance is not intended for or should never be used as a heater.
• Keep a minimum clearance of 10 ft (3m) from overhead construction, walls, rails, structure or
combustible material.
• Keep area clear and free of any combustible material, gasoline and other flammable vapors and
liquid.
• Use this appliance only on a level, stable non-combustible surface such as brick, concrete or dirt. Do
not use appliance on or around any surface that will burn or melt such as wood decks, dry grass,
leaves, wood rails, vinyl, or plastic. An asphalt surface (black top) may not be acceptable.
• Never use this product for anything other than its intended purpose. This appliance is not intended for
commercial use.
• Keep children and pets away from appliance at all time. Do not leave appliance unattended.
• This appliance is for outdoor use only.
• Never move appliance when in use. Allow appliance to cool below 115ºF (45ºC) before
moving or storing it.
• Always wear shoes during operation of this appliance.
• Avoid touching hot surfaces. This appliance will be hot during and after use. Always wear insulated
gloves or mitts when removing, lid or basket from the cooking vessel.
• Accessory attachments and cookware not manufactured or supplied by Masterbuilt are not
recommended for use.
• Never place an empty cooking vessel on the appliance while in operation. This may damage the
cooking vessel. Use caution when placing anything in cooking vessel while appliance is in
operation.
• Keep fuel supply hose away from the appliance while in operation.
20lb (9kg)
Cylinder with
Collar
12.25”
(31cm)
approx.
17.75”
(45cm)
approx.
20” (50cm) apart
Before you start to cook check wind direction & place gas cylinder UPWIND
and upright 20” (50cm) away from the turkey fryer stand. Use only a 20lb
(9kg) cylinder with a protective collar on the cylinder.
Never allow hose to touch any part
of the appliance while in operation.
Wind Flow
Wall
Rails
Overhead
Construction
10 ft (3m)
10 ft (3m)
3 20
FRIED FISH, HOT WINGS & BOILED SEAFOOD
HOT WINGS
1 gallon vegetable oil
24 chicken wings
1 small bottle of hot sauce (your choice)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup butter or margarine, melted
1 teaspoon white vinegar
Pinch of garlic salt
Celery sticks (Optional Side Dishes)
Blue cheese dressing
Thaw wings if frozen and place into basket.
Pour 1 gallon of oil into a 10 1/2-quart pot and
bring temperature to 350°F(177°C). Turn off
burner. Wearing protective gloves, slowly place
basket of wings into oil and re-light burner.
Cook for 8 to 12 minutes. Turn off burner.
Remove and drain wings; pour into bowl. Mix
hot sauce with remaining ingredients. Pour
over wings, mix well, and serve.
LOW COUNTRY BOIL
1 lb. shrimp
1 lb. craw fish
1 lb. smoked sausage
8 pieces of short ear corn
2 bags of crab boil mix
2 lbs. of whole new potatoes
Use a 30qt pot and bailing basket. Add 2-3
gallons and 2 bags of crab boil mix to the pot
and bring water to a boil. Allow water to boil for
15 minutes and add sausage (cut sausage in
1/4-inch thick slices). After 3 minutes, add
potatoes; 3 minutes later, add corn; 3 minutes
later, add shrimp and craw fish together;
3 minutes later, remove and serve.
For a Cajun flare, pour on top of newspaper in
the middle of your table and enjoy.
CAJUN-FRIED FISH
1 Gallon of Oil
4 catfish or red snapper fillets, 1/2- to 3/4-inch
thick (1 to 1 1/4 lbs.)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon dried basil, crushed
1 teaspoon onion powder
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon garlic salt
1/2 teaspoon ground white pepper
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground sage
1/4 cup margarine or butter
Thaw fish if frozen. In a mixing bowl, combine
flour, cornmeal, basil, onion powder, red pepper,
garlic salt, white pepper, thyme, black pepper,
sage and butter. Coat both sides of the fish with
the flour mixture. Bring 1 gallon of oil to
350°F(177°C) and deep fry for 3 to 4 minutes.
DEEP FRIED ONION
4 Med. Onions
Cajun Seasoning
1 Gallon of Oil
Peel the outer skin off the onions. Next cut about a
1/4” off one end of the onions creating a flat top. Cut
from the flat part of the onion down but not all the
way through (1/4” from the bottom). Repeat this
step 3 to 4 more times in a pie shape. Loosen up the
onion with your fingers and season the outside and
inside of the onion. Fry the onion for 3 to 4 minutes
flat side down in 350°F(177°C) cooking oil.
Send us your recipe.
Marketing Dept.
Masterbuilt Mfg. Inc.
1 Masterbuilt Court
Columbus, GA 31907