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PLACE THE COOKER OUTDOORS ON A HARD, LEVEL, NONCOMBUSTIBLE SURFACE AWAY FROM
ANY COMBUSTIBLE MATERIAL. IN WINDY WEATHER, THE COOKER SHOULD BE LOCATED IN
AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND. GAS LEAK TESTING PROCEDURE MUST BE
PERFORMED EVERY TIME THE COOKER IS USED.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR COOKER.
OPERATING INSTRUCTIONS
Regulator Control Valve
Step 1:
Make sure the regulator control valve is in “OFF” position.
Step 2:
Fill metal cookware with desired amount of water or oil. Never fill
pan more than half way to allow room for addition of food and to
avoid boil-over of hot liquids. Never place an empty pot/pan over an
open flame. Do not place pan on cooker at this time.
WARNING: Never fill the boiling pot more than half way to allow
room for addition of food and to avoid hot liquid from
boiling over and causing severe burns. Do not place an
empty boiling pot on heat source.
Step 3:
Open the propane tank valve two full turns. Using a long match,
hold the flame 2" above burner porthole. Open the regulator control
valve SLOWLY until the burner lights.
WARNING: If the burner does not light within 5 seconds, turn the
propane tank valve and regulator control valve OFF
immediately. Wait at least 5 minutes until gas fumes
have dissipated before attempting to light the burner
again.
Step 4:
After lighting the burner, open the regulator control valve until a
large yellow flame appears. Adjust the air shutter valve on the
cooker until the flame turns blue. Use the regulator control valve to
adjust the flame accordingly.
Step 5:
Place pot with liquid on cooker. The retaining ring allows placement
of a 14.5" (36.8 cm) diameter pot. Any pot larger than the retaining
ring will rest on the retaining ring of cooker.
Step 6:
Bring oil or liquid to the desired cooking temperature. For best
results, use a deep fry thermometer to check oil/liquid temperature.
If oil begins to smoke, reduce the flame to avoid igniting the oil.
Never exceed 375°F (190° C).
Step 7:
Use pan/pot with a strainer basket or long handle skimmer to lower
food into hot liquid. Lower food into the pot slowly. Frozen foods
should be thawed to room temperature before placing in hot liquid.
The temperature of liquid will drop when food is added. Adjust the
flame to return to desired cooking temperature. When the desired
temperature is achieved, reduce the heat to maintain temperature.
5
NOTE: Due to the intense heat
from burner, it is normal
for paint to burn off and
discoloration to occur on
cooker during the first
few uses.
WARNING: Only use flat bottom metal
cookware and center evenly
over burner. Never put an
empty pan over an open
flame; the bottom of the pan
could melt. Do not use
plastic, ceramic or
glassware. Any pan larger
than the retaining ring will
rest on top of the ring. Use
caution to avoid knocking
pan from retaining ring.
INSTR-OG All Purp Fryer 1/18/02 6:13 PM Page 6