CDN IRL500 - Insta-Read® Long Stem Fry Thermometer – 12" EN - Manual

Perfect For
• Outdoor deep fry poultry
• Large deep fry containers
Easy To Use
• 1.75"/4.4 cm dial
• Adjustable stainless steel clip
• Temperature and recalibration guides
Features
• 12"/30.5 cm stem
• Waterproof
• Durable laboratory glass lens
• Stainless steel housing
• Recalibratable
• Sheath can be used as handle extension
• Pocket clip
For absolutely delicious, tender turkey or other poultry,
try deep-frying, a “new” method that has been used
in the South for decades. The result is a bird that is
juicy but has no greasy taste. Speed is another bonus
— a 14-pound turkey typically cooks in an hour or less.
The more oil that is used, the less the oil temperature
will drop when the turkey is added. The simple secret
to properly deep-frying is to use a sufficient amount
of oil, at the proper temperature, and cook for the
correct time. The IRL500 allows you to make sure
that the proper oil temperature is maintained. This
thermometer can be used with any size deep fry kettle.
The Perfect Deep-Fried Turkey
Note: These instructions are general in nature. For more exact
information refer to the instructions that came with your deep
fry cooker.
Very Important: A deep-fried turkey is an excellent dish, but
it is one that must not be prepared inside the average home
kitchen. For safety reasons, it is best done outside. The oil is
hot, and it will bubble when the turkey is first lowered into the
kettle. Lifting the turkey out of the kettle after it is cooked is
more safely done if it is cooked on a heat source that is close to
the ground.
Procedure
1. Determine the correct amount of oil to use —
1 to 2 inches above the bird. A convenient way to
do this is to place the raw bird in the kettle and
fill it to the proper depth with water. Remove the
bird and note the height of the water on the side
of the kettle. This is the height to which oil should
be added. Empty the water and thoroughly dry
the kettle.
2. Remove the plastic pop up timer and plastic strap
that holds the legs together, if present.
3. Wash, dry, and weigh the bird. Cooking time is
about 3.5 minutes per pound. Let the bird come
to room temperature.
4. Add oil to a completely dry kettle and heat it
to a temperature of 375 to 400°F. The IRL500
may be clipped to the inner, if used, or outer
kettle. The clip of the IRL500 can be adjusted to
accommodate extra-wide rimmed kettles. Simply
bend the longer of the two arms inward.
5. Season the bird as desired.
6. If an inner kettle is used, place the bird inside.
If using a single kettle, wire the bird securely so
that it can be safely withdrawn from the hot oil
after it is cooked.
CAUTION: Use an insulated mitt and slowly lower the bird
into the hot oil. Be sure to protect yourself from the steam
that will be generated.
7. The oil temperature will drop after the bird is
added. Maintain a temperature of about 350°F.
A 14-pound bird will take approximately
45 minutes to cook.
8. After the bird is cooked, carefully remove it from
the oil and let it drain. It may be helpful to have
a rack to support the bird to allow for proper
drainage.
Tip: Meat should be allowed to “rest” for 10 to 15 minutes
Model: IRL500
Insta-Read ®
Long Stem Fry Thermometer
100 to 500ºF
100
200
300
500
350
450 150
250
400
�F
IRL500