King Kooker 2292 V Bottom Outdoor Cooker - Manual (Page 22)

6. neVer overfill the cooking pot with oil, grease or water. Follow instructions in this manual for
establishing proper oil, grease or water levels, (page 14). AlWAys fill to the minimum fill line
when cooking with oil.
7. Failure to completely thaw and dry food may cause oil or grease to overflow. When frying with
oil or grease, all food products must be completely thawed and towel dried to remove excess
water. Follow all instructions in this manual for frying foods. neVer cover the pot when cooking
with oil.
8. When lowering and raising the food, AlWAys wear protective mitts and use extreme caution not
to splash hot oil. Make sure the burner is off before lifting the basket to drain.
9. neVer allow grease temperature to exceed 350°F (177°C).
10. Follow All InstructIons in this instruction manual for using your outdoor cooker.
deeP FrIed turKey InstructIons
only Proceed to PrePAre your turKey For FryInG IF you HAVe reAd
All tHe InstructIons In tHIs mAnuAl
1. Fill the pot with oil to the fill level indicated on the pot. The maximum size turkey that can be
cooked in this appliance is 14 lbs. (6.4 kg). Never overfill the cooking vessel. Always fill to the
minimum fill line when cooking with oil.
2. Light the cooker as per the instruction manual. Never allow temperature of oil to exceed 350°F
(177°C). Always use a deep fry thermometer to monitor the temperature of the oil. never leave
the cooker unattended!
3. Thaw and towel dry the turkey completely. Coat the turkey inside and out with King Kooker ®
Cajun Seasoning. Inject with marinade if desired. See the following page for injecting tips.
4. Place the turkey in the large basket breast side up (see below Figure 2). Make sure the large
basket and handles are correctly assembled according to the directions on page 13.
5. Wearing mitts for protection and using the handles on the basket, lower the turkey into the 350°F
(177°C) oil very slowly. Be careful not to splash hot oil (see below Figure 1). The basket can be
hung on the lower rod inside of the pot. AlWAys leave the lid open while frying.
6. Cook turkey at 350°F (177°C) for 3 1/2 minutes per pound. When the planned cooking time has
passed and it is time to check for doneness, turn the gas to the burner completely off.
7. Make sure the burner is off before lifting the turkey to drain. Using mitts and the basket handles
again, slowly lift turkey from the oil. Hang the basket onto the upper rod and allow the turkey
to drain (Figure 2). Slice at the thigh joint. If the thigh appears to be well cooked, the turkey is
ready. Allow the turkey to cool before slicing.
FAIlure to FolloW tHese InstructIons And WArnInGs could result In FIre,
exPlosIon, burn HAzArd or cArbon monoxIde PoIsonInG WHIcH could cAuse
ProPerty dAmAGe, PersonAl Injury or deAtH.
22
FIGure 1
FIGure 2