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Resumen del manual
This unit is designed for use on outdoor gas cookers. Superb recommends the Pronto Flame Cooker, Model Number HP-100. Be sure to read and follow all instructions provided with your outdoor gas cooker and propane tank. Equipment: Description Model Number Turkey Fryer Kit STP-26 Superb Pronto Flame Cooker HP-100 Superb Thermometer* ST-1 *Must be used to maintain proper oil temperature. Ingredients: • Turkey, up to 16 pounds • Peanut Oil or Cottonseed Oil: For a 10-12 pound turkey use 1 1/2 - 2 gallons For a 13-16 pound turkey use 2 1/2 - 3 gallons • 1 quart water • 1 tablespoon garlic powder • 1/2 stick butter • 1/2 teaspoon cayenne pepper • 3 teaspoon Creole seasoning If uncertain about how much peanut oil to use, place turkey in pot and fill with water until turkey is covered. The amount of water used corresponds to the amount of oil needed. Preparation: • Make sure the the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard. A partially frozen turkey placed into the fryer can cause intense bubbling, forcing the oil to overflow. Clean and dry turkey inside and out; removing giblets and neck and trimming away all excess fat. Make sure opening around the neck is clear. • The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator. • Combine water, butter, garlic powder, cayenne pepper and Creole seasoning in microwave-safe container. Heat in microwave, then inject into breast and legs, spacing injections about an inch apart. The breasts will puff up. This can be done a day ahead. • Place turkey upside down on rack, with legs facing up. See Figure 3. 12870-1-1102 Empire Comfort Systems, Inc. • 918 Freeburg Avenue • Belleville, IL 62222 Page 1 Cooking: • Following the instructions in your outdoor cooker owner's manual, light the outdoor gas cooker and set at a low flame. • If the cooking pot is overfilled with oil, the oil may spill out when the turkey is placed in the fryer. • Use a deep fryer thermometer to maintain frying temperature of 350°F. Control heat intensity with valve on the outdoor gas cooker. If the oil begins to smoke, reduce the heat! If oil overheats it may spontaneously ignite. • Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgment when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help. • Pour cooking oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot. • Carefully place the pot on the cooker and adjust the flame higher, but do not adjust valve to full open. • Heat oil to 350°F. Depending on the amount of oil used, it may take from 1520 minutes for the oil to reach 350°F. Caution: It is recommended to shut off burner on cooking unit before lowering turkey into pot. After the turkey is in the pot, relight according to instructions supplied with Pronto Flame Cooker and bring oil temperature back up to desired cooking temperature. Caution: When turkey is lowered into the hot oil, it will cause the oil to splatter. This can cause severe burns, therefore, we recommend wearing work gloves, a long-sleeve shirt and safety glasses.Wipe excess moisture from the outside of the turkey. This will reduce the splatter of oil. • The turkey is ready to fry when the oil temperature reaches 350°F. Figure 1 Figure 2 Page 2 • Grasp handle on lid. • Interlock hooks on lid into hooks on basket (See Figure 2). • Carefully place basket with turkey into cooking oil. • Hooks on basket will rest on top of pot. • Remove lid from basket. Attention: The lid CAN NOT be on pot while turkey is frying. • Inserting the turkey will reduce the temperature of the oil. Slowly increase the heat so that the temperature of the oil will come back up to 350°F. This will take several minutes. Monitor the thermometer to maintain this temperature. (Windy conditions may prevent the temperature from returning to 350°. If so, just add 3 -4 minutes to overall cooking time). • Fry turkey for 3 -3 1/2 minutes per pound or until golden brown. (Example: A 15 pound turkey will take between 45 to 55 minutes to cook). Note: While cooking, hot oil will spew up through the turkey's body like a fountain. Caution: Turkey must be monitored at all times. DO NOT leave pot and cooker unattended while in use. DO NOT use lid while frying. Use lid only when the pot is being used for other types of cooking, such as soups, stews or gumbos. • When turkey is done, turn cooker off at the shut off valve and at the gas supply (LP tank or other source). • Leave pot on cooker. • Grasp handle on lid. • Interlock hooks on lid into hooks on basket. • Carefully remove basket with turkey from cooking...