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PARTS LIST
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at Customerservice@masterbuilt.com.
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REPLACEMENT PARTS LIST
Item No. Description Item No. Description
9901100008 Lid Kit 9001100035 Inner Pot
9901100009 Body Kit (Assembled) 9001100025 Filter Cover
9901100010 Body Handle Kit 9001100037 Basket
9901100011 Element Bracket Kit 9001100038 Basket Handle
9901100012 Foot Bracket Kit 9001100039 Control Panel/Element
9901100013 Rubber Foot Kit 9001100041 Breakaway Cord
9901100014
9901100015
Filter Kit
Filter Kit (Non-Warranty)
9801100027
9801100028
Instruction Manual English
Instruction Manual Spanish
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Item No. Qty
Description
Item No. Qty Description
1 1 Lid 7 1 Filter
2 1 Body 8 1 Basket
3 2 Body Handle 9 1 Basket Handle
4 1 Control Panel / Heating Element 10 1 Drain Clip
5 2 Foot Bracket 11 1 Breakaway Cord
6 1 Inner Pot 12 1 Viewing Window
10
RECIPES
HUSH PUPPIES
Ingredients
Oil for frying
1 ½ cups yellow cornmeal
2/3 cup all purpose fl our
1 tablespoon baking powder
1 ½ tsps salt
1 tsp garlic powder
2 tsps onion powder
½ tsp sugar
1 cup buttermilk
2 eggs
2 green onions, fi nely chopped
Directions
Pour oil into fryer; heat to 375º F. Mix cornmeal, fl our, baking powder, salt, garlic powder, onion
powder, and sugar in a medium bowl. Add remaining ingredients; mix well.
Drop batter by tablespoonfuls into hot oil. Fry a few hush puppies at a time, 5 to 6 minutes, or
until deeply golden brown. Remove with slotted spoon. Drain on paper towels; keep warm.
Repeat with remaining batter. Serve immediately.
FRIED CATFISH
Ingredients
4 pounds fresh or frozen catfi sh fi llets
1/2 cup prepared mustard
Oil for frying
1 ½ cups cornmeal
3 tbsp Cajun seasoning of your choice
Directions
Thaw fi sh, if frozen. Rinse fi sh; pat dry with paper towels. Cut fi sh into 2-inch pieces. Combine
fi sh and mustard; chill 15 minutes. Preheat oil to 400º F. Combine cornmeal and cajun seasoning;
stir well with a whisk. Evenly coat all sides of catfi sh with cornmeal mixture. Fry 6 or 8 pieces at a
time for 4 to 5 minutes or until golden. Remove from hot oil and drain on paper towels.