COOKING WITH OIL OR GREASE
• This cooker does not have automatic ther
mostat controls so must be attended and monitored at
all times during oil heat up and frying.
• For frying with this cooker, do not use a cooking vessel larger than 36-quart or smaller than
12 inches diameter.
• When cooking with oil/grease, a thermometer must be used. Follow instructions in this manual
for proper installation and use of your frying thermometer.
• Follow instructions contained in this manual for proper assembly and positioning of the cooker,
gas leak and thermometer test, determining proper amount of oil to use, heat-up and frying
operation, cleanup and storage.
• Cooking oil pre-heat up to over-heat times can vary significantly with relatively small adjustments
to regulator; variable wind, ambient temperature, altitude, starting oil temperature, and type of
cooking oil used.
• Do not allow cooking oil/grease to exceed 400˚F (200˚C) which is the FIRE HAZARD zone on the
thermometer. Cooking oil/grease will ignite and catch fire at 550˚F to 700˚F (287˚C to 371˚C).
• Due to varying heating and cooking times, check your thermometer every 3 minutes to ensure
cooking oil does not exceed 400˚F (200˚C). This is an ATTENDED appliance. DO NOT leave
appliance unattended while heating oil/grease, cooking food or cool down period after use.
• This cooker can heat 3 quarts of cooking oil/grease to 350˚F (175˚C) in 3 to 5 minutes.
• DO NOT use a lid when pre-heating or cooking with oil. Using a lid when frying greatly
increases the potential of over-heating the oil to ignition and fire.
• Smoking oil is an indication that the oil is too hot and may ignite. Regardless of thermometer
reading, if the oil/grease starts 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.
Replacement thermometer Model #5020 or #5025.
• Never overfill the cooking vessel with oil/grease or water. Follow instructions in this manual for
establishing proper liquid levels for cooking.
• When frying with oil or grease, all food products MUST be completely thawed and towel dried
to remove excess water. Failure to completely thaw and dry foods may cause oil or grease to
overflow from cooking vessel. If ice is present on the food, it means the thawing process is not
complete and may cause a boil over when placed into HOT oil causing a fire and severe burns.
• Never drop food or accessories into hot liquids. Wear protective gloves and S-L-O-W-L-Y lower
food and accessories into cooking oil in order to prevent splashing or overflow. Be careful when
removing food from oil. It is hot and could cause burns.
• In the event of rain, snow, hail, sleet or other form of precipitation while cooking with oil,
cover the cooking vessel and immediately turn off the burner and gas supply. DO NOT MOVE
cooker or cooking vessel.
• When cooking with oil/grease, have a BC or ABC type fire extinguisher readily accessible.
• The cooking vessel remains at scalding temperatures long after cooking has ended. Allow appliance
to cool below 115˚F (45˚C) before cleaning or storing. Cool down period varies with amount of
oil/grease used, wind and ambient temperature.