1. Make sure clip on thermometer is about 2" below the dial.
2. For frying, attach the thermometer clip on the inside
of the basket with the stem immersed in oil at least 1-inch.
3. DO NOT insert thermometer stem into food.
This can cause incorrect thermometer reading.
4. During frying with oil, the thermometer dial indicator
will continue to rise. Remain with the cooker and check
the thermometer every 3 minutes to ensure the dial indicator
does not stop before reaching optimum fryng temperature range from 325˚F to 350˚F (162˚C - 175˚C).
5. This cooker can heat 3 quatrs of cooking oil/grease to 350˚F (175˚C) in 3 to 5 minutes.
6. 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).
7. 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.
PLACEMENT OF YOUR THERMOMETER
(For use with cooking vessels that have and do not have Maximum Fill Line)
Do not use a cooking vessel larger than 100-quar
t for boiling or 36-quart for fyring on this cooker.
Do not use a cooking vessel smaller that 12" diameter on this cooker.
HOW TO DETERMINE PROPER AMOUNT OF LIQUID FOR COOKING
BOILING WATER LEVEL DETERMINATION:
1. Place the food product in the strainer basket.
2. Place the food product and strainer basket into the empty vessel.
3. Add water into the vessel 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. The remaining water level indicates the amount needed
to cook the food product. T
ypically, the amount of water needed for boiling is one-third full or less.
NOTE: For #SP-1 Jet Cooker, the flame spreader should be OPEN for boiling.
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpots) having
forated baskets that are elevated above the water level. Be certain your stockpot has a vented lid
NOTE: For #SP-1 Jet Cooker, the flame spreader should be CLOSED for steaming.
If too much water or oil is inside the cooking vessel, it is possible for spillovers to occur when adding
a basket filled with food product, or during a rolling boil. Spillover of hot liquids can cause severe
ns and property damage. Carefully read and follow these instructions.
Never allow all water to evaporate completely when steaming as the heat from this cooker can melt
a hole in the cooking vessel.
STEAMING WATER LEVEL DETERMINATION: