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DO NOT REMOVE FEET!
DO NOT HEAT AN EMPTY KETTLE.
HOT FAT IS POTENTIALLY DANGEROUS. DO NOT COME IN DIRECT CONTACT WITH
HOT FAT.
OPERATING INSTRUCTIONS
1. CLEAN KETTLE thoroughly before using. Remove baskets and crumb tray. Clean protective
oil from interior of kettle with warm water & mild detergent. Drain through valve in bottom and
rinse thoroughly with clear water and dry completely before lling with oil.
2.
DRAIN VALVE - Make certain it is closed before adding fat.
3. ADD FAT -
Model TMFG30 - A fat level line on the rear of the kettle will guide you in determining the
minimum fat level (12" fryers have a 15 lb. (6.8kg) fat capacity, 24" fryers have a 30 lb. (13.6kg)
fat capacity). If solid fat is used, pack the solid fat carefully to the sides and bottom of the
kettle before turning the temperature control knob to the "ON" position.
Model TMFG18 - Keep level of fat 2" (5cm) above tubes. Kettle holds approximately
18 lbs. (8.2kg) of fat. If solid fat is used, melt the solid fat before lling the fryer. Never attempt
to use solid shortening to ll kettle.
A higher fat level can be used when frying bulky foods, such as chicken or sh cakes.
The level should be chosen carefully so that the foaming action does not spill out of the
kettle.
4. Turn the valve knob to "ON" position.
5.
TEMPERATURE CONTROL - The thermostat is a combination switch and heat control. The
"OFF" position will turn off the electric current which closes the gas valve. With the fat in the
kettle (Note: On models: TMFG30, solid fat must be carefully packed to the sides and bottom
of the kettle) turn the thermostat knob to 200°F (93°C).
6.
CRUMB TRAY Model TMFG30 - Place the crumb tray in the kettle when the fat has
melted.
BASKET RACK Model TMFG18 - Place the rack before adding fat.
7. Turn the thermostat knob to the desired frying temperature. DO NOT FRY MORE FOOD PER
BATCH THAN YOU CAN FRY EFFICIENTLY - Too much food per batch causes excessive
temperature drop, wastes fat, and nothing is gained in capacity.
8.
LOWERING BASKET - When the fat has reached the proper temperature, lower the basket
and food slowly into the fat. When moist food is lowered too quickly into hot fat, the fat will
foam and spatter excessively.
9.
DRAIN - After the food has nished frying, raise the baskets and hang them on the handles
of the kettle. Allow excess fat to drain back into the kettle.
10.
IDLING - During idle periods, lower the temperature setting of the thermostat to approximately
200° F (93°C). It is not necessary to maintain full cooking temperature during idle periods, for
the fat can be reheated quickly to the desired temperature. This procedure will result in longer
fat life and less gas consumption.
NOTE:
See the Handy Frying Chart for recommended temperature and time required to properly
fry various foods as well as procedures and coating suggestions.
11.
TO TURN THE FRYER OFF - Turn the thermostat dial knob counterclockwise to the "OFF"
position. The pilot will remain lit.
12.
STRAINING FAT - Wait until fat is warm before straining fat. Slip lter bag over end of
drain valve nipple and tie in place with a bow knot so it will not slide off. Place a receptacle
under bag and slowly open drain valve. When the kettle is empty, use a small pot to pour hot
oil vigorously around sides, tubes and bottom of kettle to wash out crumbs, etc. Continue to
pour until all crumbs, etc. are washed into lter bag. Remove lter bag and wash for next use.
Close drain valve, and pour fat back into kettle.
CAUTION