OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED
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heavy-duty pipe cleaner, or screwdriver. Use compressed air or flush water through small casting holes
to clean out debris from air holes. Once cleared, reassemble air shutter, spring, and hose assembly.
Burner does not ignite in 3 to 5 seconds or burner ignites and has a low flame intensity?
Turn regulator control valve off and turn LP tank valve off. Check to make sure the LP tank is not empty.
Wait five minutes for gas fumes to dissipate.
Do not
attempt to re-light if you smell gas. Disconnect the
QCC1 fitting and reconnect it to LP tank. Doing this resets the safety valve in the LP tank if the valves
are opened too quickly. Repeat the lighting procedure making sure to open both valves slowly.
What temperature should the oil be at for optimum cooking use?
For best results, keep oil temperature between 325º (163º Celsius) and 350º Fahrenheit (177º Celsius).
If oil starts to smoke, the oil is breaking down and can become unsuitable for use. Although break down
temperatures can vary among different oils, most break down around 400º Fahrenheit (204º Celsius).
What is the best frying oil to use for outdoor cooking?
The best cooking oils are those with high flash points.
Step 7 Fish/Hot Pot Assembly Instructions
NOTE: Fish/hot pot is not included with all kits.
Tools required: flat head screwdriver & adjustable wrench.
Parts list –
Pot, Basket, Handle, 3-Screws, Nuts, Washers & Lock Washers
Attach basket handle to outside of basket using enclosed screws and nuts
(figure 40). There are only a few hole locations on basket where handle will
line up correctly. Put screws through basket and then handle and secure with
washers and nuts. Make sure screws are tightened securely.
Check the screws before each use. Tighten if necessary.
Fig. 40
Step 8 Cooking Instructions with Wok
Burner is designed for woks up to 18 inches in diameter.
Step 8.1 Wok Food Preparation
To prevent possibility of cross contamination, always clean and disinfect all cooking and handling
surfaces and tools before, between use, and after each use…especially when handling uncooked meat.
Cut all ingredients close to the same size for even cooking. Plan on about 1/3 lb. of protein (beef,
chicken, seafood, tofu, etc.), 1/2 lb. of vegetables and 3 oz. of Wok King Finishing Sauce per person. In
addition to the veggies, you’ll need ¼ to ½ cup of cooked rice or noodles for each person. When you’re
finished preparing, make sure you refrigerate all food until you’re ready to Wok.
Step 8.2 Woking with burner
Make sure wok, utensils, ingredients, sauces, oils, and condiments are all in place and prepared for
cooking. Keep in mind, while woking, the number one rule is to maintain plenty of heat. Without high
heat, vegetables may end up soggy. Light the burner following all safety warnings and instructions.
Place the wok on burner grates and heat the wok.
Lightly coat wok with wok oil or vegetable oil. Drizzle oil around top perimeter and let oil coat sides and
bottom.
Once oil is hot, add meat to be cooked. (Do not overcook beef or undercook pork or fowl.) Stir or toss
ingredients continuously to keep them from burning.
Once meat is cooked, add heavy vegetables such as broccoli, cauliflower, bok choy, etc. Then add
remaining lighter vegetables.
For vegetarian dishes, tofu can be added now (we suggest that the tofu is pre-fried to prevent
crumbling). Mix slowly.
