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17
OPERATING INSTRUCTIONS
1. Follow all instructions for Set-Up and Testing as described on pages 12 - 15.
DO NOT skip of the
warnings and instructions contained in the preceding sections of this manual.
2. Add the determined amount of oil/grease into the frying chamber. Refer to page 18.
3. Prepare your food for frying before lighting the fryer. Make sure food is completely thawed and dry.
Properly preparing food ahead of time allows the operator to never have to leave the fryer unattended
and reduces the risk of spillover due to oil boiling over.
4.
Light the burner on the fryer as described and adjust the flame intensity with the regulator control valve
to desired level
.
5. Stay with your fryer. Once Fryer is lit and has begun heating the oil, do not leave the fryer unattended
until cooking is finished and the oil has cooled to 115°F.
6. Keep the lid open. The lid must remain open during heat-up and frying. Closing the lid during heat-
up and frying greatly increases the potential of over-heating the oil to ignition and fire.
7. Wait for the oil to reach optimum frying temperature. It takes only 5 - 10 minutes to reach optimum
frying temperature range of 325°F to 350°F (163°C to 177°C).
8. Once the oil reaches 325°F to 350°F, reduce the burner flame to a low level.
9. Frequently check the thermometer (every 3 minutes), and NEVER allow the oil to reach a temperature
over 400°F. This is labeled "FIRE HAZARD" zone on the thermometer.
10. Use extreme care when S-L-O-W-L-Y lowering food and utensils into and removing from hot oil.
NEVER drop food into hot oil.
11. When cooking is completed, turn off LP cylinder and allow propane gas to "bleed" from the regulator
hose and assembly. Then turn regulator valve to the OFF position.
12. Disconnect regulator hose assembly from the LP cylinder.
13. Follow Cleaning and Storage Instructions on page 20.
• Hot cooking oil is extremely dangerous and must be monitored at all times during use and
cool down period.
• Regardless of thermometer reading, if the oil/grease star
ts to smoke, turn OFF fuel supply to the
burner and STOP COOKING IMMEDIATELY. This indicates the thermometer is not working properly.
Discard the thermometer and call 1-800-864-6194 M-F 8am - 5pm CST for assistance.
• Immersing food into hot cooking oil/grease causes a furious boil while displacing upwards.
Overfilling the fryer vessel with oil/grease, allowing the oil/grease to get too hot, or immersing
frozen or wet food into hot oil can cause a spillover resulting in property damage, personal injury
or death.
• This appliance does not have automatic thermostat controls so it must be monitored at all times
during heat-up, frying and cool down. Use the provided thermometer to monitor frying temperature.
• Oil/grease heated above 400°F (200°C) will ignite and catch fire causing property damage,
personal injury or death.
•
Keep head, hair and face away from exhaust vent when lighting. A flash flame can emit from the
exhaust vent during initial burner lighting, igniting hair and clothing.
• Always keep children and pets away from the cooking area during and after use, until the
cool down period is completed.
DANGER
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