® PROFESSIONAL Rotisserie TURKEY FRYER/Steamer TF200B For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Table of contents Important Safeguards............................................................... 2–3 Important Safety Tips.................................................................... 4 Parts & Assembly.......................................................................... 5 Before First Use............................................................................. 6 How to Use Your Waring® Professional Turkey Fryer/Steamer...6–12 Rotisserie Frying...........................................
7. Always attach breakaway cord to appliance first, then plug into wall outlet. To disconnect, turn the toggle switch to OFF and turn the temperature control knob to STANDBY, then remove plug from wall outlet. 8. To reduce the risk resulting from becoming entangled in or tripping over a longer cord, do not use an extension cord or longer detachable cord with this appliance. 9. Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has been damaged in any manner.
IMPORTANT SAFETY TIPS 1. Always keep lid closed while fryer is cooking food. 2. Use basket handles to raise and lower basket. Always raise basket out of hot oil and rest on top rim to allow food to drain before moving. 3. BEWARE OF STEAM WHEN OPENING LID. 4. Wet food should be dried first with paper towels. Remove loose ice from frozen foods and allow food to completely thaw. Close lid when frying. Beware of oil splatter when food is put into the oil. 5.
PARTs & Assembly 1. Lid 1 2. Rotisserie and Spits (2 parts) 3. Frying/Steaming Basket 2 4. Heating Element/ Control Panel 5. Temperature Control Knob 6. Timer 7. Power ON and Ready Indicator Lights 3 8. Rotisserie ON/OFF Toggle Switch 9. Stainless Steel Reservoir 10. Breakaway Power Cord 11. Draining Spigot 12. Stainless Steel Housing 13. Reset Button 14. Basket Support 15. Drain Hose 16. Butchers Twine (not shown) 9 17.
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. This appliance is for 120 volt and should not be used with a converter.
3. Make sure the toggle switch is in the OFF position and the temperature control knob is in the standby location. 4. To turn on your fryer, attach breakaway cord to back of the appliance, then plug into outlet. 5. The power ON light will illuminate to show that the unit is on. 6. Set the temperature control knob to the desired temperature. The ready light will turn green once the oil has reached the desired temperature.
4. Cut another piece of butchers twine and tie the thighs to the body. Cut the excess twine. 5. With a longer piece of twine, securely tie the legs of the turkey to one another. 6. Pull the twine tightly over the top of the turkey and bring it underneath the bar and through each eyelet and tie the string around the bar. 7. Place the assembled rotisserie spit with turkey into the basket. Check that the turkey rotates completely without touching the sides of the basket. 8.
Note: Be sure to check the turkey throughout the cooking cycle to be sure it’s rotating properly and that the twine has not come undone. Important Note: If you notice that your turkey has come undone; turn the toggle switch to the Off position. Raise the basket to drain on the edge of the reservoir for a few minutes. Using oven mitts remove the rotisserie from the basket and retie the turkey as necessary (use caution as parts will be hot). Replace the turkey and continue the cooking process.
BASKET FRYing 1. Preheat 2½ gallons of good-quality vegetable, corn, canola, soybean or peanut oil to the temperature indicated in your recipe. Do not mix oils. 2. Prepare food to be fried per recipe directions. 3. Dry wet foods with paper towels. Remove excess ice crystals from frozen foods and allow food to completely thaw. 4. Place food to be fried into the basket (maximum of 6 pounds). 5.
filtering & changing the oil • WARNING: Always remove the plug from wall socket before cleaning. Allow the Waring® Professional Rotisserie Turkey Fryer/Steamer and the oil to cool completely (approximately 2 hours) before cleaning or storing. Never immerse the control panel, cord or plug in water or any other liquid. • The oil can be reused after your first frying session. In general, the oil will be tainted rather quickly when frying food containing a lot of protein (such as poultry, meat or fish).
For boiling: Add approximately 2½ gallons of water to the reservoir (as food will be submerged in water). Then continue to follow instructions in the recipe section. 4. Set to the maximum temperature and bring water to a boil. Once a rolling boil is reached, turn temperature down to 235°F. NOTE: Monitor water level and add more water if necessary; heating element must be covered at all times. 5. Fill basket with food to be steamed or boiled (maximum of 6 pounds). 6.
CLEANING & Maintenance 1. Always unplug appliance, detach the breakaway cord, and let the oil cool down to room temperature before cleaning. 2. Raise control panel/heater assembly and allow oil or water to drain into the reservoir. 3. The control panel should never be immersed in water or other liquids. Clean the outer surface of the heating element with a damp cloth containing mild soap solution or clean water. Tip: For easy cleaning, wipe control panel with a damp microfiber cloth.
SAFETY FEATURES The Waring® Professional Rotisserie Turkey Fryer/Steamer is equipped with the following features to ensure safety: •S afety Interlock – The heating element must be properly attached to the back of the housing or the fryer will not operate. • 450ºF Cutoff – If oil temperature reaches over 450ºF, unit will turn off automatically. The oil temperature must cool and the red reset button must be pressed manually to turn the unit back on.
• I t is important to follow the temperature recommendations for every recipe. If the temperature is too low, the fried food absorbs oil. If the temperature is too high, a crust quickly forms on the outside while the inside remains uncooked. •W hen using the rotisserie, make sure the food is centered on the rotisserie spit and that all loose pieces are securely tied in place so they will not move as the rotisserie rotates.
REcipes Be sure to follow all of the rotisserie frying directions when frying your turkey. Traditional Fried Turkey 2 tablespoons kosher salt 1 teaspoon black pepper ½ teaspoon paprika 1 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. (This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices.
Sweet Potato Fries Yields: About 2 pounds 2½ gallons good-quality oil 3 medium to large sweet potatoes salt and pepper to taste Preheat oil to 350°F. In a large pot, cover potatoes with water and boil for 10 minutes. Remove and let cool. Once cool, peel potatoes and cut into ¼ to ½-inch thick fries. Place in fry basket and slowly lower fries into hot oil. Cook for 15 minutes or until deep golden brown. Because of their orange color, when ready they will look darker than regular fries, almost overdone.
Middle Eastern Fried Turkey 4 tablespoons cumin 2 tablespoons turmeric 2 tablespoons paprika 2 teaspoons chili pepper 1 tablespoon cayenne pepper 2 tablespoons kosher salt 1 teaspoon black pepper 1 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
Cajun Fried Turkey 2 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon dried oregano 1 tablespoon red pepper flakes 2 teaspoons cayenne pepper 1 teaspoon black pepper 1 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
Parmesan-Crusted Fried Turkey 3 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons garlic powder 1 tablespoon onion powder 2 tablespoons kosher salt ½ teaspoon black pepper ¼ teaspoon red pepper flakes ½ cup shredded Parmesan cheese 1 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
Beach-less Clambake Serves 4 12 cups water 1 8-ounce bottle clam juice 2 teaspoons celery seed 3 tablespoons kosher salt ½ teaspoon black pepper 1 teaspoon paprika 1½ pounds small red potatoes 6 sprigs fresh thyme 6 sprigs fresh oregano 1 large garlic clove, cut in half 1 medium sweet onion, peeled and quartered 4 sweet Italian sausages, cut into 1-inch pieces 16 cherrystone clams 2 Maine lobsters 1¼ lbs.
Coconut Shrimp Yields: 24 coconut shrimp 2½ gallons good-quality oil 1 cup panko breadcrumbs 1 cup shredded unsweetened coconut ¼ cup all-purpose flour 2 teaspoons kosher salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 1 cup coconut milk 24 large uncooked shrimp peeled, deveined and tails left on Preheat oil to 315°F. In three separate bowls, combine panko breadcrumbs and shredded coconut together; combine all the dry ingredients together; and then pour the coconut milk into the third bowl.
Corn Fritters Yields: 24 fritters 2½ gallons good-quality oil 4 green onions, chopped 1 tablespoon butter 1 /2 cup all-purpose flour 11/2 cups cornmeal 2 teaspoons baking powder 3 /4 teaspoon paprika 1 1 /2 teaspoons kosher salt 1 /4 teaspoon cumin 1 cup buttermilk 1 egg 2 /3 cup corn kernels Preheat oil to 350°F. Sauté the green onions in the butter in a pan on medium-high heat for 2 to 3 minutes or until tender. Mix all the dry ingredients together.
Vegetable Spring Rolls Yields: 16 spring rolls 1 large garlic clove, minced 1 teaspoon fresh ginger, minced 1 tablespoon sesame oil 1 cup shiitake mushroom caps, thinly sliced ½ teaspoon kosher salt ½ cup mung bean sprouts 1 cup shredded carrots 2 cups napa cabbage ½ cup red pepper, thinly sliced into 1-inch-long pieces 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon corn starch 2 tablespoons water 1 tablespoon flour 16 spring roll wrappers 2½ gallons good-q
Onion Rings Yields: four to six servings 2½ gallons good-quality oil 1 cup all-purpose flour 1 tablespoon kosher salt ½ teaspoon paprika ½ teaspoon cumin ½ teaspoon black pepper 2 large sweet onions, thinly sliced and separated into rings 1 cup milk Preheat oil to 350°F. Combine all the dry ingredients in a large bowl. Soak the onion slices in the milk and then coat them in the flour mixture.
Multi-Purpose Fry Batter This is an all purpose batter that can be used to coat and fry a wide variety of foods. Let your imagination run wild; try deep-frying your favorite snack food. 2½ gallons good-quality oil 1½ cups all-purpose flour*, plus more for dredging 1 teaspoon baking powder 1½ teaspoons kosher salt 1 cup of seltzer water Preheat oil to 350°F. Mix all dry ingredients; add the seltzer and let sit for a few minutes.
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