420_11-2013.pdf

Never use if there's a chance for rain. Never use in medium or stronger winds. Always position the propane tank upwind and at least 2 feet from the burner. There needs to be extra clearance downwind than 10feet depending on how strong the breeze is.

If winds are too strong, do not attempt to make a wind breaker or blocker. It's too dangerous to use a gas burner in strong winds.

Time to Cook: NEVER leave the cooker unattended!

Light the burner before placing the pot on it for better sight and chance of knocking over the pot.

Once lit, never leave the cooker unattended. The most important thing for a great fried turkey and to prevent any accidents is to always have at least one adult watching the cooker at all times.

Add the oil to the measured waterline before placing the pot on the lit burner. Placing an empty pot on the burner will damage the pot.

Monitoring the oil temperature is important for deep frying anything.

If the temperature reaches too high, there's risk of fire. If the temperature drops too low, the food will stop "steaming" and oil will soak in causing it to become greasy a soggy. 350 Fahrenheit is the target cooking temperature for a turkey with peanut oil. Slight less, around 335 Fahrenheit is target for lighter oils such as canola. 400 Fahrenheit is a good critical limit. This means once 400 Fahrenheit is reached, shut off the gas.

It will take more heat to flash the oil on fire than 400 Fahrenheit, but there's no need to go this high and it will hurt the estimated cooking time.

Temperatures under 400 Fahrenheit that are higher than target, should be controlled by lowering the heat on the burner.

Turn off the gas if at any point the oil starts to smoke. Keep in mind that reusing oil will lower it's flash point temperature.