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11
4
ASSEMBLY INSTRUCTIONS
CAUTION
• Do NOT operate appliance with a damaged cord, plug, or after appliance
malfunctions, or has been damaged in any manner. Contact Masterbuilt Customer
Service for assistance at 1-800-489-1581.
Step 1
Insert inner pot (6) into body (2).
Step 2
Attach control panel/heating element (4) to body
(2) by sliding tracks on back of control panel onto
tracks on back of body as shown.
6
2
Note: Control panel/heating element must be
correctly attached for appliance to operate.
A built in safety switch on control panel will
prevent element from heating if not mounted
properly.
4
2
RECIPES
CAJUN HOT WINGS
Ingredients
Oil for frying
3 pounds chicken wings
1 (16-ounce) jar Butterball
®
Buttery Creole Marinade (optional)
1/2 cup butter
10 tbsp your favorite Hot Sauce
Directions
Preheat oil to 400º F in fryer. Wash wings, split at each joint, and discard tips. Inject each wing
with about 1 ounce of marinade. Deep fry for 10-15 minutes until crispy. Drain well. Melt butter
and combine with hot sauce. Dip wings in hot sauce.
SAFETY SWITCH
FRIED JAMBALAYA RICE CAKES
Ingredients
1/4 cup butter
1 cup fi nely-chopped onions
1/2 cup fi nely-chopped red bell pepper
1 tablespoon minced garlic
4 1/2 cups chicken broth or water
1 tsp Butterball
®
Cajun Seasoning (or Cajun seasoning of your choice)
2 cups uncooked rice
3 large eggs
1 1/2 cups all-purpose fl our
Oil for frying
Chopped cooked shrimp and/or chopped pre-cooked smoked sausage (optional)
Directions
Melt butter in a saucepan over medium-high heat. Add onions, bell pepper, and garlic; cook 4
minutes, stirring constantly. Add chicken broth and Cajun seasoning; stir well. Bring to a boil then
stir in rice. Return to a boil; reduce heat. Simmer, covered, 20 minutes or until tender. Remove
from heat (do not uncover) and let stand 30 minutes. Pour rice onto baking sheets and cool
completely.
Combine rice mixture, eggs, and fl our; stir well. (At this point, you could stir in the optional
ingredients of chopped cooked shrimp and/or chopped pre-cooked smoked sausage.) Using a 2
1/2-inch biscuit cutter or a 1/2 cup dry measuring cup as a mold, press to form small cakes. Dust
with fl our. Place cakes on a baking sheet and cover with waxed paper. Chill 30 minutes in fridge.
Preheat fryer to 350º F while the cakes are chilling in the fridge. Fry 3 or 4 cakes at a time for 3 or
4 minutes or until golden, turning once. Remove from hot oil and drain on paper towels.
Makes 8-12 cakes.