WARNING
OPERATING INSTRUCTIONS
Read, understand and follow all warnings and instructions contained in this manual. DO NOT skip
any of the warnings and instructions contained in the preceding sections of this manual.
• Never leave heating liquid unattended - it can ignite.
• Smoking oil is an indication that the oil is too hot and may ignite. Oil ignites at varying temperatures;
therefore, never allow the oil to exceed 400˚F and NEVER LEAVE HEATING OIL UNATTENDED.
• Never allow oil to reach "Fire Hazard" zone on the thermometer.
• Never exceed maximum fill line on cooking vessel.
• Make sure cooker is at least 10 ft from all combustible materials including overhangs.
• Aluminum pots will melt if placed over burner empty.
• Never leave oil unattended during preheating or cooking process as it can ignite and hot oil is extremely
hazardous and should be monitored at all times.
• Use extreme care when lowering or removing food from hot oil or liquid.
HOW TO DETERMINE PROPER AMOUNT OF OIL
(For Use With Cooking Vessels That Do not Have Maximum Fill Line).
Never use a cooking vessel larger than 80 quarts or one that does not fit within the
retaining brackets of the cooker stand. Never use a cooking vessel smaller than 12.5”
diameter.
1. Place the food product in the holder. (strainer basket)
2. Place the food product and holder into the empty vessel.
3. Fill the vessel with water just until the food product is completely submerged. (There must be a minimum
of 3 inches between the water level and top of the vessel.)
4. Remove the food product from the vessel and either mark the level on the side of the vessel or
measure the amount of water in the vessel.
5. Remove the water and completely dry the vessel and the food product.
6. This is the amount of cooking oil the vessel is to be filled with to cook the food product.
Step 1
Determine the amount of oil required by following instructions above. If cooking with water or other liquid,
you can use the same method described above using slightly more or less, depending on your cooking
needs.
Step 2
Place pot with liquid on fryer. Make sure thermometer is clipped to side of pot if cooking with oil. Do not use
lid when heating or cooking with oil. Bring liquid to the desired cooking temperature (325ºF-350ºF)
(162ºC-175ºC) for frying. Never leave heating liquid unattended. It can ignite. Carefully monitor temperature
and never allow oil to reach “Fire Hazard” zone on thermometer.
Step 3
Cook food to desired doneness. Carefully lift strainer basket up to allow liquid to drain back into pot (use
hang tab for pan and basket). Carefully remove food. Allow liquid to cool to 115ºF (45ºC) or below before
moving cooking vessel.
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