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1. coulement rapide Rep rer les deux crochets l int rieur de la marmite non loin du rebord sup rieur Ces deux crochets sont les crochets du syst me d coulement rapide Deux trous de formes ovales sont situ s sur la partie haute du panier l un est marqu dinde et l autre est marqu fruits de mer Le panier peut se pendre sur les crochets en ins rant les crochets d coulement rapide travers l un des deux trous ovaux du panier Quand le temps de cuisson d sir s est coul vous tes pr t goutter l exc s de liquide de la nourriture qui reste dans le panier Tout en portant des gants protecteurs utiliser le crochet en m tal fourni pour soulever le panier par le manche pivotant en m tal Selon le type de nourriture que vous voulez cuire suspendez le panier sur les crochets d coulement rapide en ins rant les deux crochets soit dans le trou marqu dinde ou dans celui marqu fruits de mer Laisser le temps la nourriture de s goutter pendant au moins quelques minutes ou jusqu ce que vous puissiez determiner que l exc s d huile a t retourn dans la marmite NE JAMAIS enlever le panier de la mar mite frire sans laisser le temps n cessaire la nourriture de s couler Le syst me d coulement rapide peut galement tre utilis pour cuire des fruits de mer la vapeur Dans ce cas ajouter 6 pouces 15 cm d eau dans le fond de la marmite suspendre le panier
2. dans le contr leur Permettre l appareil de refroidir et de s cher avant de l utiliser de nouveau Le contr leur surchauffe Appeler le service client le de Bruce Foods au 1 800 299 9082 Le contr leur fonctionne mal Appeler le service client le de Bruce Foods au 1 800 299 9082 Si vous continuez ne pas trouver de solution votre probl me n h sitez pas de contacter Bruce Foods Corporation au 1 800 299 9082 Frire des nourritures d congel es L huile peut prendre jusqu 55 minutes pour atteindre la temp rature d sir e Nourriture Quantit maximum Temp rature Dur e Pommes frites 3 ivres 1 36 400 F 204 C 5 7 minutes kilogramme Pouistirit 8 morceaux 350 F 177 C 14 18 minutes Champignons 2 livres 0 91 i 325 F 163 C 10 12 minutes kilogramme Filets de poissons 2 ivres 0 91 400 F 204 C 6 8 minutes kilogramme 3 mn par livre 0 45 kilogramme plus Dinde enti re iogenney 400 F 204 C 5 minutes Ailes de poulet frits 3 ivres 1 36 400 F 204 C 8 10 minutes kilgrammes Frire des aliments surgel s Se r f rer pr alablement aux instructions sur le conditionnement des aliments Gombo frit 3 ivres 1 36 400 F 204 C 5 7 minutes kilogramme P pites de poulet 2 ivres 0 91 375 F 191 C 7 8 minutes kilogramme Champignons 2 ivres 0
3. Hooks Two oval shaped holes can be found on the basket One is labeled turkey and the other is labeled seafood The basket is designed to hang from the hooks by slotting the Quick Drain Hooks through either one of the two oval shaped holes in the basket When proper cooking time has elapsed you are ready to drain the excess liquid from any food in the basket While wearing protective frying gloves use the included metal hook to lift the basket by the swiveling metal handle Hang the basket from the Quick Drain Hooks by inserting the hooks into either the turkey hole or the seafood hole depending on the type of food being cooked Allow the food to drain for at least a few minutes or until you are posi tive that most of the excess liquid has fallen back into the pot NEVER remove basket from fryer pot without first allowing the food to drain The Quick Drain System can also be used to steam seafood Place td BAILING BASKET HOOK TO DRAIN TURKEY 6 inches of water at the bottom of the pot hang the basket from the Quick Drain Hook labeled Seafood and cover with the lid Cooking times will vary depending on the type of food being steamed x 2000000 BAILING BASKET HOOKED FOR i SEAFOOD F BOILING o Please keep in mind this is an electric fryer It has different heating characteristics than a gas fryer For safety the heating element will only heat when it is
4. Wicked Buffalo Catfish Wrap Prep Time 10 minutes Cook Time 7 minutes Yield 5 wraps Ingredients 1 Ib Catfish Fillets USA raised 1 8 oz bag Cajun Injector Chicken Fry Mix 1 Diced Tomato 1 2 cup Louisiana Brand Wildly Wicked Wing Sauce 1 Package 8 inch Flour Tortillas 1 Ib Cole Slaw recipe follows 2 cups Cottonseed Oil for Frying Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Cut catfish fillets chicken into strips about 1 2 3 4 wide and batter according to the directions on the chicken fry bag Fry until golden brown remove and drain on paper towels Toss catfish strip in wing sauce to coat evenly Heat tortillas in an oven or microwave until warm and pliable Assemble the wrap by adding coleslaw catfish strips and diced tomatoes Cole Slaw Prep Time 10 minutes Cook Time N A Ingredients 8 oz Mayonnaise 4 oz Sour Cream 2 oz Sugar 1 oz Apple Cider Vinegar 1 Clove Minced Garlic 1 Ib Cole Slaw Mix Method Mix mayo sour cream sugar vinegar and garlic together in mixing bowl add the mixture to the slaw and mix well Louisiana Wildly Wicked Turkey Tenders Prep Time 10 minutes Cook Time 10 Minutes Yield 4 6 servings Ingredients 1 10 oz packet of Cajun Injector Chicken Fry Mix 2 Turkey Breast Boneless Skinless Cut into Strips 1 2 cup Louisiana Brand Wildly Wicked Wing Sauce 1 4 cup Melted butter 2 tbsps Original Louisiana Brand Hot Sau
5. appareil et ensuite brancher le cordon d alimentation la prise de courant au mur Pour d branch er mettez rappareil hors tension en tournant les boutons de contr le sur la osition OFF ensuite retirer la prise de courant du mur a 3 Ne pas utiliser l appareil pour toutes raisons autres que son usage destin 4 Faire extr mement attention quand vous d placez la friteuse contenant de l huile chaude 15 CONSERVER CES INSTRUCTIONS l 16 A noter qu un petit cordon lectrique est fourni pour emp cher qui ou quoi que ce soit de s enchev trer ou de tr bucher lors de l utilisation Ce risque pourrait se produire avec un cordon lectrique plus long de ce fait nous recommendons fortement l utilisation du petit cordon lectrique quand vous utilisez cet appareil 17 Ne pas laisser cet appareil sans surveillance lorsqu il est en service 18 Le cordon devrait toujours tre s curis afin de pr venir tout accident Noter un cordon d tachable est fourni pour plus de s curit 19 Si l huile commence fumer arr ter imm diatement l appareil car cela peut tre un signe que l huile est d j trop chaude V rifier la temp rature la temp rature de l huile ne devrait pas d passer les 375 F 190 C Il se peut que l huile soit usag e et qu elle ait besoin d tre remplac e avant de pouvoir frire de nouveau de la nourriture 20 Ne jamais remplir au dessus du niveau maximum de remplissage Si
6. breading barrier is used around the surface area of the food forming a crunchy brown crust If the oil is too hot the steam reduces the moisture content and over cooks the food On the other hand if the oil temperature is too low a lack of steam allows the oil to penetrate deep into the crust producing oily unappetizing fried food The oil must be hot enough to quickly seal the surface of the food but not too hot to burn the outside before the inside is completely cooked Done correctly at a proper temperature only a minimal amount of oil is absorbed into the food Pan Frying This form of frying is characterized by the use of significantly less hot oil where food is semi submerged in hot oil in an electric skillet or in a fry pan over an open flame When pan frying the oil s depth should be no more than 1 2 the thickness of the food Pan frying differs from deep frying since the food touches the bottom of the pan and the exposed top side of the food allows some loss of moisture in the food as it cooks The advantage of pan frying is the use of less oil this is also a disadvantage as it is more difficult to maintain temperature of the oil The moisture loss and faster brown ing of pan fried foods can be advantageous or detrimental depending on the choice of foods to be pan fried The best candidates for pan frying include fish shellfish tender meats and vegetables Foods to be pan fried are generally covered with a batter or breading an
7. dans l vier Il est pr f rable que vous remettiez l huile dans sa bouteille d origine COMMENT FAIRE BOUILLIR AVEC CET APPAREIL Ajoutez de l eau jusqu au niveau du panier Ne laisser pas l eau s vaporer car ceci pourrait faire surchauffer l l ment de chauffage et endommager l appareil QUESTIONS Pourquoi est ce que je ne peux pas mettre ma friteuse en marche Le panneau de contr le comprend un dispositif de s curit qui doit tre cor rectement align pour que l l ment de chauffage se mette en marche Un voyant vert s iluminera quand le panneau de contr le est correctement fix Combien d huile dore utiliser un Frire avec cet appareil demandera approximativement 1 5 gallon 5 7L d huile La ligne de remplissage indique la quantit maximale d huile que l appareil peut contenir pour une cuisson sans risques La ligne maximale de remplissage prevoit une guante suffisante de liquide p ur cuisiner tous types de nourritures avec cet appareil Quel type d huile dois je utiliser L huile de graines de coton est fortement recommand e en raison de son gout unique et de son point d inflammabilit plus lev ceci dit d autres uiles aux propri t s comparables peuvent galement tre utilis es Quelle temp rature l huile doit elle atteindre F Apr s pas plus de 55 minutes l huile atteindra les 400 F 204 C Cette dur e d pend de la temp rature ambiante de l huile et des condi
8. de cuisson s est coul et que la nourriture est cuite appuyer sur le bouton ON OFF MARCHE ARRET pour arr ter l l ment de chauffage et d brancher le cordon d alimentation Quand vous enlevez la nourriture de l huile de cuisson permettez l exc dent d huile ou d eau de s couler du panier frire en accrochant le panier sur le c t de la marmite Ensuite il ne vous restera plus qu a enlever rapidement le panier d coulement de la marmite Quand vous utilisez le syst me rapide d coulement assurez vous bien que le panier soit fermement ancr sur les crochets avant de rel cher le manche afin d viter que le panier ne retombe dans l huile ou l eau chaude ce qui pourrait entra ner des blessures Ne jamais utiliser l appareil sans qu il y ait de l eau ou de l huile l int rieur de la marmite L appareil pourrait tre endommag s rieusement et tre dangereux pour son utilisateur si celui tait en fonction vide Placer toujours l appareil sur une surface niveau et stable afin d emp cher qu il se renverse Ne m langez pas diff rents types d huile en m me temps Acheter une huile but commercial dans votre magasin pr f r et veillez ne pas faire fondre ou utiliser des graisses solides comme le saindoux dans cet appareil FONCTIONNEMENT ET R INITIALISATION INSTRUCTIONS POUR LE NETTOYAGE Cet appareil utilise un dispositif de s curit qui est pr vu d arr ter automati
9. ferme pas compl tement quand le panier est a l int rieur de la cuve pendant la cuisson tape 5 e Relier le cordon d alimentation au raccord qui se trouve sous le panneau de contr le de la r sitence Connection du cordon d alimentation Fonctionnement du robinet de vidange Certain mod les seulement Le robinet de vidange situ pr s du bas du rebord de la marmite frire vous permet de vider facilement et sans danger l huile ou l eau qui se trouve dans la marmite ASSUREZ VOUS QUE LA TEMP RATURE DU LIQUIDE L INT TIEUR DE LA MAR MITE SOIT EN DESSOUS DE 100 F 37 7 C AVANT DE PROC DER LA VIDANGE Le liquide doit pr alablement tre vers dans un r cipient avant d tre jet Placer le r cipient de votre choix directment en dessous du robinet de vidange Assurez vous que le r cipient et la friteuse soient parfaitement stables et non inclin s Tourner le robinet en plastic noir au dessus du bec verseur de 180 degr s ou jusqu ce qu un d bit constant de liquide sorte du bec verseur et tombe dans le r cipient Fermer le robinet en le remettant dans sa positon initiale une fois que le liquide s est coul Certaines huiles de friture peuvent tre r utilis es sous quelques jours beaucoup de gens consid rent le robinet de vidange comme un syst me tr s utile pour permettre de retourner l huile dans son r cipient d origine et de pouvoir la r utiliser une date ult rieure Syst me d
10. la commande de s curit Le fusible est disjonct S assurer que d autres appareils ne fonctionnent pas sur le m me circuit lectrique V rifier les fusibles Le voyant lumineux s allume mais l appareil ne chauffe pas Le bouton de marche n a pas t pouss L appareil ne commencera pas chauffer jusqu ce que le bouton de marche soit press La temperature d sir e a d ja t atteinte Permettre l appareil de refroidir en dessous de la temp rature tablie ou r gler la temp rature un niveau plus lev Le contr leur fonctionne mal Appeler le service client le de Bruce Foods au 1 800 299 9082 L appareil prend beaucoup trop de temps pour chauffer dur e sup rieure 1 heure et 15 minutes L appareil est branch un c ble lectrique d extension Plac l appareil de fa on que vous n ayez pas besoin d utiliser un cordon d extension lectrique Le couvercle n est pas plac correctement Placer le couvercle sur l appareil pour maintenir la chaleur Le contr leur fonctinne mal Appeler le service client le de Bruce Foods au 1 800 299 9082 Lapareil surchauffe et s teind Le d tecteur de temp rature fonctionne mal le d tecteir de surchauffe cause l appareil de s teind Appeler le service client le de Bruce Foods au 1 800 299 9082 L affichage cristaux liquides ne s affiche pas correctement Humidit
11. of fats or oils required from saut ing or stir fry ing to pan frying to deep fat frying cooking temperature and preparation methods employed with foods for frying For the purposes of this pamphlet we ll concentrate on pan frying deep fat frying and mention a baking misnomer oven frying which is actually a form of baking Frying is classified as a form of dry heat cooking since water is not utilized to trans fer heat to the food being cooked Instead the heat in the oil is transferred to the water in the food so that the moisture in the food turns to steam to cook the food from the inside out Whatever form of frying employed balances the realities of time temperature and the surface area of food in contact with the oil plus the food s structure and moisture Often this means assuring that the food is fully cooked in the interior before being burned on the exterior As an example experts recommend pan frying nothing thicker than 1 inch as the exterior is likely to burn before the inside is fully cooked Maintaining proper oil temperature is absolutely crucial to all forms of fried foods Recommended oil temperature ranges from 350 F 375 F with a target tempera ture of 365 F And virtually all frying tips seek to assist you in maintaining correct oil temperature Hot oil causes the food s internal moisture to turn into steam that keeps the oil out while the hot oil also keeps the moisture in especially when a bat ter or
12. properly attached to the mounting bracket see as sembly instructions This is a powerful heating element and may cause the circuit breaker to trip Operating any additional appliances on a separate circuit should minimize such occurrences Tripping of the circuit breaker will not damage either the unit or any household electrical systems Pre heating oil or water may take thirty minutes or more depending on initial oil temperature and weather conditions Take advantage of this time to prepare foods for cooking For best results completely pre heat unit to cooking temperature before frying or boiling foods Reduce heating time and keep temperature more consistent by keeping the lid on the pot during the pre heating and cooking processes For cooking a turkey When the desired temperature is attained and the turkey is placed in the oil the tem perature of the oil will naturally be reduced because of the lower temperature of the turkey The LCD readout will display the temperature throughout this process Temperature is displayed when the turkey is placed in oil and while the oil returns to desired cooking temperature Recovery time is the amount of time required to bring the oil back to frying temperature once the items being boiled or fried are immersed in the liquid medium This time can be best controlled by bringing foods to ambient temperature and limiting the amount of foods placed in the fryer basket for immersion at any one time With la
13. 91 375 F 191 C 8 9 minutes kilogramme Batonnets de poissons 2 ivres 0 91 375 F 191 C 6 7 minutes kilogramme Saucisse pan sur batonnet 10 livres 4 5 375 F 191 C Voir l emballage kilogrammes Batonnet de fromage 2 livres 0 91 oe EA kil 325 F 163 C Voir l emballage Bouillir d it j l Mais en pis 15 20 pis 250 F 121 C 5 8 minutes Crevette 10 livres 4 5 250 F 121 C 3 4 minutes ou jusqu ce qu elles kilogrammes soient roses Pommes de terre rouges 10 livres 4 5 250 F 121 C 25 minutes kilogrammes Deus 1 douzaine 250 F 121 C 10 minutes coquille de p tes 3 livres 1 36 oe ss A kilogramme 250 F 121 C Jusqu a ce qu elle soit tendre Hot Dogs 50 250 F 121 C 2 3 minutes Se r f rer pr alable ment aux directives Nourritures cuites la vapeur sur le paquet d emballage des aliments Pattes de crab royal 3 livres 1 36 i 250 F 121 C 5 8 minutes kilogramme Palourdes moules 10 livres 4 5 250 F 121 C 5 7 minutes ou jusqu ce qu elles kilogrammes soients ouvertes Courge jaune aux piments N ves J is rouges 2 livres 0 91 250 F 121 C cuire la vapeur jusqu ce qu elles kilogramme soient tendre eb eu 10 250 F 121 C 6 10 minutes Homer 1 4 250 F 121 C 10 12 minutes Ne jamais mettre de la volaille congel e dans de l huile bouillante Employer extr me prudence quand vous faites frire des alimen
14. CT The use of an extension cord increases the risk of entanglement or tripping The use of an extension cord can cause loss of energy and the appliance may not heat properly PARTS LIST EF1 OUTER POT EF3 CONTROL PANEL AND HEATING ELEMENT EF5 LID e EF1 Outer Pot 1 e EF2 Inner Pot 1 e EF3 Control Panel and Heating Element 1 e EF4 Bailing Basket 1 e EF5 Cover 1 e EF6 Power Cord 1 e EF7 Lifting Hook 1 Once opened DO NOT RETURN THIS APPLIANCE TO RETAILER For assembly assistance or to report missing or damaged parts Phone Bruce Foods Corporation Customer Service at 1 800 299 9082 Assembly Instructions Step 1 e Align drain valve on inner pot with fryer door on outer shell before inserting pot into shell so that drain valve shows through open fryer door CONTROL PANEL AND HEATING ELEMENT INNER POT Nr Se OUTER POT Step 2 e Attach control panel and element to outer shell mounting bracket e Control must be correctly attached for appliance to operate A built in safety switch on the control panel will prevent this unit from heating if not mounted properly prior to turning on electric current to this product CONTROL PANEL HEATING ELEMENT BACK HEATING ELEMENT SUPPORT UNIT Assembly Instructions Step 3 e Place aluminum fryer basket inside metal inner pot Step 4 e Place glass lid o
15. Cajun Injectore Electric Fryer Boiler Steamer Owner s Manual Assembly Care Safety Instructions and Recipes Bruce Foods Corporation P O Drawer 1030 New Iberia LA 70562 1030 U S A www cajuninjector com Important Safeguards When using electrical appliances basic safety precautions should always be followed including the following Ts 2 3 10 11 12 13 14 15 16 17 18 19 20 21 22 Read all Instructions Do not touch hot surfaces Use handles or knobs To protect against electric shock do not immerse cord plugs or removeable heating element in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when no in use and before cleaning Allow to cool before put ting on or taking off parts and before cleaning the appliance Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return appliance to the near est authorized service facility for examination repair or adjustment The use of accessory attachments not recommended by the appliance manufac turer may cause injuries Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids A
16. Remove basket from water and hang on clip and let drain a few minutes Serve Boiled Shrimp Prep time 15 minutes Cook time 30 minutes Servings 10 lbs shrimp Ingredients 10 Ibs Fresh Shrimp Head on 3 tbsps Cayenne Pepper 1 4 cup Table Salt 1 4 cup Original Louisiana Brand Hot Sauce 2 Lemons Quartered 1 Onion Halved 3 4 Ib Small Potatoes about 2 inches in diameter 1 Head of Garlic not separated into cloves 3 Ears of Corn Shucked Method Put 4 gallons of water in Cajun Injector Fryer and set temperature to 400 F While water is boiling rinse shrimp with cold water and place in fryer basket When water is boiling add cayenne salt hot sauce lemons and onions and boil 5 minutes Add potatoes and garlic boil until tender about 15 minutes Transfer potatoes and garlic with a large sieve to a large platter and keep warm covered with foil Add corn to boiling water and cook until tender about 5 minutes Transfer corn with tongs to platter and keep warm covered with foil Return water to a boil Place baskets with shrimp slowly into water return to a boil and cook shrimp until just cooked through about 7 minutes or until pink Remove basket from water and hang on clip and let drain a few minutes Serve with favorite cocktail sauce Boiled Vegetables Prep time 15 minutes Cook time 20 minutes Servings N A Ingredients 3 tbsps Cayenne Pepper 1 4 cup Table Salt 1 4 cup Original Louisiana Bran
17. ce Cajun Injector Cottonseed Oil Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough oil for deep frying to 350 F Mix 6 tablespoons of Fry mix with 3 4 cup of water and mix until smooth Dip turkey strips into batter then roll in remaining dry chicken mix until coated Deep fry the coated tenders at 350 F until golden brown While turkey is cooking melt butter and mix with wing sauce When turkey is cooked remove from oil place in bowl and cover with wing sauce and butter mixture toss to coat well Bruce s Tempura Battered Smoked Soft shell Crab Prep time 10 minutes Cook time 35 minutes Yield 6 crabs Ingredients 6 Soft shell Crabs 2 Packages Bruce s Sweet Potato Pancake Mix 1 cup Seltzer Water Cajun Injector Quick Shake Cajun Shake 1 qt Cottonseed Oil for Frying Method Smoke the softshell crab for 30 minutes at 165 F degrees with pecan wood pelletes In a mixing bowl combine pancake mix and seltzer water to make a batter Carefully dip the crab into the batter and fry at 350 F or until golden brown Drain on paper towels and serve with Cajun cole slaw Cajun King Country Fried Quail Prep Time 10 minutes Cook Time 15 Minutes Yield 4 servings Ingredients Cajun Injector Cottonseed Oil 3 Large Eggs 1 4 cup Milk 1 tbsp Original Louisiana Brand Hot Sauce 1 bag Cajun Injector Chicken Fry Mix 2 tbsp Cajun King Blended Spice Mix 4 Quail cleaned and
18. cut in half Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough cotton seed oil for deep frying to 350 F Beat eggs and milk together and add hot sauce Combine fry mix and blended spice mix Dredge the quail in the egg mixture then in the fry mix knock off excess coating and deep fry until golden brown Cajun Injector Chicken Fried Caribou Steak Prep Time 10 minutes Cook Time 15 Minutes Marinade Time 1 2 hours Yield 4 servings Ingredients 4 4 oz Caribou Cubed Steaks 1 16 oz jar Cajun Injector Creole Butter Recipe Marinade 1 10 oz packet of Cajun Injector Chicken Fry Mix 1 tbsp Cajun Injector Quick Shake Cajun Shake 2 tbsps Original Louisiana Brand Hot Sauce Cajun Injector Cottonseed Oil Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough oil for deep frying to 350 F Mix 6 tablespoons of Fry mix with 3 4 cup of water and mix until smooth Dip steaks into batter then roll in remaining dry chicken mix until coated Deep fry the coated steaks at 350 F until golden brown Cajun King Country Fried Quail Prep Time 10 minutes Cook Time 15 Minutes Yield 4 servings Ingredients Cajun Injector Cottonseed Oil 3 Large Eggs 1 4 cup Milk 1 tbsp Original Louisiana Brand Hot Sauce 1 bag Cajun Injector Chicken Fry Mix 2 tbsp Cajun King Blended Spice Mix 4 Quail cleaned and cut in half Method Preheat oi
19. d Hot Sauce 2 Lemons Quartered 4 Onions Halved 1 Ib Small Potatoes about 2 inches in diameter 1 Head of Garlic not separated into cloves 6 Ears of Corn Shucked Method Put 4 gallons of water in Cajun Injector Fryer and set temperature to 400 F While wa ter is boiling clean vegetables When water is boiling add cayenne salt hot sauce and onions Boil for 5 minutes Add potatoes and garlic boil until tender about 15 minutes Transfer potatoes and garlic with a large sieve to a large platter and keep warm cover with foil Add corn to boiling water and cook until tender about 5 minutes Remove with tongs and serve with the rest of the vegetables STOP BY OUR WEBSITE FOR MORE INFO AND DELICIOUS RECIPES www cajuninjector com Cajun Injectore Friteuse lectrique Chaudi re et Marmite vapeur Manuel d utilisation Assemblage Soin Directives de s curit Bruce Foods Corporation P O Drawer 1030 New Iberia LA 70562 1030 U S A www cajuninjector com PR CAUTIONS IMPORTANTES Quand vous utilisez des appareils lectriques des mesures de s curit l men taires doivent toujours tre respect es et y compris celles ci 1 Lire toutes les instructions P SE 2 Ne jamais toucher les surfaces chaudes Utiliser les poign es 3 Pour se prot ger contre tous risques de chocs lectriques ne jamais immerger le cordon les prises ou article impos par l tat dans lequel vous r sidez ou article
20. d have a rich texture that contrasts with the crispy crunchy outside When pan frying use an electric skillet with a thermostat to control oil temperature if possible Otherwise some experimentation may be required to control oil tem perature When oil temperature is reached add the food to the pan and fry on one side until brown Using tongs or a spatula never a fork turn and brown the second side realizing that the second side generally takes less time it s hotter when turned over than the first side was to cook As with all forms of frying never crowd the pan as this can dramatically reduce oil temperature Recovery time is the duration of time necessary to return the oil to the desired cooking temperature When cooked too long food will likely be greasy without the seared crunchy exterior most people desire from fried foods Oven Frying Oven frying produces a result that is healthier usually less oil yet similar to fried foods even though it isn t a real frying process Generally food is baked in a hot oven and basted once with a small quantity of fat or cooking spray As with deep fried foods most foods are breaded or battered prior to being baked to seal in the juices and produce a crunchy crispy crust Food normally does not require turning and cooks quickly using this high heat 450 500 F method This works especially well with fish fillets chicken pieces and pork chops Generally bread crumbs or corn flake crumbs ar
21. de contr le avec l l ment de chauffage dans les railles de support de fixation qui sont situ es sur le rev tement externe de l appareil e Etape 2 Brancher le cordon d alimentation sur une prise de courant se r f rer aux pr caution d utilisation et de s curit du manuel d utilisation Quand le voyant lumineux est allum cela veut dire que l appareil est en marche et que l l ment de chauffage est install correctement e Etape 3 A Noter Le contr leur de temp rature doit tre r gl avant que le minuteur ne fonctionne Four r gler la temp rature Appuyer sur le bouton ON en marche e Appuyer sur le bouton TEMP MODE mode de temp rature une fois l affichage cris taux liquides clignotera e Appuyer sur le bouton avec une fl che UP et DOWN pour r gler la temp rature e Appuyer sur le bouton TEMP MODE mode de temp rature une seconde fois pour ver rouiller la temp rature d sir e Pour r gler le minuteur TIME MODE e Appuyer sur le bouton de TIME MODE mode de dur e une fois l affichage cris e taux liquides HOURS pour les heures cli J Prei gnotera e Presser le bouton avec une fl che UP haut et DOWN bas pour r gler les heures et les minutes e La dur e maximale est de 90 minutes e Appuyer sur le bouton TIME MODE mode de dur e de nouveau pour verrouiller la du r e e Etape 4 Quand le temps
22. e 16 10 oz wooden skewers Creole mustard for dipping Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Combine cornmeal flour sugar baking powder salt and pepper stir well with a whisk In another bowl combine eggs marinade and half and half Stir well Combine cornmeal mixture and egg mix ture Mix until dry ingredients are moistened Pat hot dogs dry with paper towels Secure hot dogs onto wooden skewers Dip into batter coating all sides well Fry a few hot dogs at a time for 3 minutes or until golden Remove from hot oil and drain on paper towels Serve warm with Creole mustard Copyright 2003 The Ultimate Turkey Fryer Cookbook Meredith Books Fried Cornish Hens Prep time 15 minutes Cook time 16 20 minutes Yield 4 servings Ingredients Cajun Injector Cottonseed Oil 2 Whole Cornish Hens 6 oz Cajun Injector Creole Butter Recipe Marinade Cajun Injector Quick Shake Cajun Shake seasoning Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Prepare Cornish hens while oil is heating Remove giblets and rinse Cornish hens with warm water Drain cavity completely While oil is heating inject Cornish hens using 1 2 ounce of marinade in each breast 1 4 ounce into each leg and thigh Rub Cajun Injector Quick Shake Cajun Shake seasoning on the outside and inside of Cornish hens Place Cornish hens in basket and lower slowly into oil Fry for 10 minutes per pound o
23. e ou une articulation rest e gel e peut tre la cause du manque de cuisson J ai suivi les instructions et la dinde n a pas t cuite enti rement e mal Est ce que je peux utiliser la friteuse lectrique l ext rieur f Cajun Injector ne recommande pas l utilisation de la friteuse au dehors Si vous ne voulez pas utiliser cet appareil dans votre maison utiliser le dans votre garage ou sous un abris couvert pour viter que l appareil soit expos aux pr cipitations Comment puis je cuire la vapeur avec cet appareil f Ajouter leau jusqu ce qu elle atteigne le fond du panier Ne laissez pas keau S eyaporer car cela pourrait causer la surchauffe et endommager appareil Guide de d pannage Sympt me Cause Solution Possible Le voyant lumineux ne s allume pas Si aucune de ces solutions ne marchent alors proc der la r initialisation page 5 dans le manuel Si l appareil continue ne pas fonctionner contacter Bruce Foods Corporation au 1 800 299 9082 L appareil n est pas branch au mur V rifier le raccordement au mur Le cordon est en faux contact ou il n est pas connect D brancher et rebrancher les raccords au cordon d alimentation Le panneau de contr le n est pas correctement attach la coquille externe Enlever et r installer S assurer que le panneau de contr le est align avec les fl ches sur le support de la coquille externe pour engager
24. e utilized and the projected frying temperature As an example when saut ing oil choice often depends on the flavor to be imparted as butter or bacon grease are often employed Olive oil is also a good choice if temperatures not over 300 F are to be employed in saut ing or pan frying 2 Health Concerns can determine your choice We recommend non hydrogenated oils with zero trans fats and zero cholesterol This eliminates the use of animal fats 3 Smoke point is a stage at which fat or oil begins to smoke Utilize oils with a high smoking point above 400 F and high stability Most vegetable oils have smoking points over 400 F and can be used in all cooking methods 4 High heat water and burned food particles break the oil down over time Filter the oil after use Allow the oil to cool after use and filter to remove all food particles that could burn during reuse 5 Replace your old oil if you notice the following symptoms Excessive smoking at normal temperatures strong oil discoloration rancid odor Choice of Coating Mix Breading Mix or Batter Mix A breaded item is any food that is coated with bread crumbs cracker meal corn meal or other dry meal to protect it during cooking Breaded foods can be sea soned marinated or rubbed prior to breading or seasonings may be added to the flour crumbs or meal before the coatings are applied Coating batters are liquid or semiliquid mixtures utilizing flour milk and eggs us
25. e utilized to produce a crispy crust when oven frying The Basics of Frying 1 Recommended Products A quality candy or deep frying thermometer A deep fat frying thermometer preferably with a clip that allows the thermometer to be af fixed to the side of the frying vessel is essential since accurate control of the tem perature of the frying oil is essential to successfully fried foods 2 An Electric Skillet is preferred for pan frying otherwise choose a pan with a thick heavy bottom that is larger in circumference than the heat source this will prevent oil from dripping down the exterior of the pan into an open flame that might cause a fire Use a heavy skillet or frying pan that is wider than it is deep and has a heavy bottom to help regulate uniform heat from the bottom of the pan This is absolutely essential when pan frying with limited amounts of oil 3 A Cajun Injector Electric Fryer for deep fat frying with digital timer and thermom eter basket clear cover and petcock drain spout specifically designed for high heat frying of large items such as turkey as well other deep fried foods Deep Frying Foods to be deep fried should be of a size and shape that permits individual pieces to float freely in the fat The fat should surround the food and begin cooking it on all sides at once The food is usually battered or breaded to protect the food s surface moisture from coming into contact with the hot oil creating an exterior lay
26. ed in cooking 1 When breading meats chefs call a three step process the standard breading procedure First pat the food dry always reduce moisture as much as possible to reduce splattering and oil degradation and then dredge in seasoned flour The flour adds seasoning and allows egg wash to adhere Next dip the floured food in an egg wash egg wash should contain whole eggs whisked together with approximately one tablespoon of milk or water per egg Egg wash will cause the breading to coat the item and form a tight seal when food is cooked Lastly coat the food with crumbs or seasoned meal shake off the excess and place in a container in a single layer 2 Battering Prepare the batter according to directions Pat the food dry dredge in seasoned flour if desired Dip the item in the batter and generally cook immediately There are some chefs that recommend chilling the batter with ice or refrigeration to obtain a great sear and those who recommend battering by placing in a single layer and refrigerating for up to 30 minutes to dry the batter When using these methods be sure to cook very small batches so as to maintain oil temperature For Gulf Coast Style Seafood Boil 5 Ibs Shrimp 8 Medium Crabs 4 Ibs Crawfish Vegetables 1 Wash Shrimp or seafood in cold water Confirm crabs and crawfish are alive prior to boiling crabs and crawfish should be alive at time of cooking Purge Crawfish in salted water 2 Place products t
27. eil la temp rature d sir e de cuisson avant de faire frire ou de bouillir la nourriture Vous pouvez r duire le temps de chauffageg et aidez maintenir un temp rature plus constante en gardant le couvercle sur la marmite pendant la p riode de pr chauffage et pendant toute la dur e de la cuisson Pour cuire un dinde Une fois que l huile a atteind la temp rature d sir e il est normal que la temp rature de votre huile baisse une fois que vous plongez la dinde dans l huile bouillante Une fois la dinde dans l huile bouil lante sa temp rature interne a pour effet de baisser la temp rature de l huile dans la marmite L affichage cristaux liquides vous indiquera la temp rature tout au long du processus de cuisson La temp rature est affich e quand la dinde est plac e dans l huile bouillante et pendant que l huile retourne sa temp rature d sir e de cuisson Le d lai de recouvrement est le temps n cessaire pour ramener l huile a la temp rature pour la friture une fois que les aliments frire ou bouillir sont immerg s dans le liquide Ce d lai de recouvrement peut tre mieux contr l en s assurant que la nourriture soit temp rature ambiante et aussi en limitant la quantit d aliments mise dans le panier de la friteuse Avec une dinde de taille de 12 livres nous recommandons de laisser l huile atteindre 375 F 190 C avant d immerger la dinde et ensuite de r gler la temp rature sur 350 F 176 C
28. en question dans de l eau ou dans tout autre liquide A 4 Une surveillance troite est toujours n cessaire quand un appareil lectrique est utilis par ou proximit des enfants i PADA D brancher la prise de courant quand l appareil n est pas en utilisation et chaque fois que vous proc dez son nettoyage Laisser l appareil refroidir avani ge met re ou d enlever des pi ces de l appareil et avant de nettoyer appareil 6 Ne amais faire fonctionner un appareil avec un fil ou une prise lectrique d fec tueuse ou la suite d un mauvais fonctionnement de l appareil ou apr s que celui ci ait subit des d gats apparents Retourner l appareil au service apres vente de votre d taillant le plus proche pour qu il puisse l examin et le r par 7 L utilisation d accessoires ou de pi ces qui ne sont pas recommand es par le fabricant de l appareil pourrait entra ner des blessures _ 8 Ne pas utiliser a l ext rieur Cet article peut tre omis si le produit est sp ciale ment con u pour l usage l ext rieur 9 Ne pas laisser le cordon pendre au dessus du rebord de la table ou du comptoir ou toucher des surfaces chaudes 10 Ne pas piacer sur ou proximit d un br leur lectrique ou gaz ou dans un our chaud 11 Faire extr mement attention quand vous d placez un appareil contenant de l huile chaude ou tout autre liquide chaud 12 Brancher toujours en premier le cordon lectrique sur l
29. er or crust sealing food flavors and juices inside We suggest the following tips 1 Use a pan wider than it is deep and that is wider than the heat source so oil won t come in contact with direct heat Always use clean fresh oil or previously used oil properly filtered and refreshed by frying a raw potato or handful of parsley for about five minutes prior to frying food for dinner Delicate foods should not be fried in oil previously used to fry strongly flavored foods 2 Much of fried food odors can be absorbed by placing a small cup of bleach nearby Be sure to mark as Bleach and keep children away from the cup as well as from the hot oil 3 Never fill your fryer more than half full of oil You will need a minimum of three inches between the oil surface and the top of the pot 4 Constantly monitor temperature of the oil Never crowd the frying oil fry in small batches The oil should freely bubble around each piece of food at correct tempera ture 5 Use proper tools when removing fried foods and draining oils to a plate with several layers of paper towels To add more absorbency place a brown paper bag below the paper towels on the plate 6 Keep deep fried foods warm by placing in a single layer on fresh paper towels after initial draining step above is finished in a 250 F oven while you complete frying Choice of Oil or Fat as a Frying Medium 1 Your choice of Oil or Fat often depends on the frying technique to b
30. es Yield 3 4 Ibs of fish Ingredients Cajun Injector Cottonseed Oil 1 package Cajun Injector Seasoned Fish Fry Mix Method Preheat oil to 350 F Dip Fish into a bowl of cold water Shake off excess water Roll Fish in 10 ounces of the Cajun Injector Seasoned Fish Fry Mix Deep fry at 350 F until golden brown Cajun Injector Hushpuppies Prep time 10 15 minutes Cook time 3 5 minutes Yield 16 18 hushpuppies Ingredients Cajun Injector Cottonseed Oil 1 package Cajun Injector Hushpuppy Cornbread Mix 1 egg 1 4 cup of milk Method Preheat oil to 350 F Combine 8 ounces of the Cajun Injector Hushpuppy Cornbread Mix 1 egg and 1 4 cup of milk in bowl Mix until smooth Let batter stand for 30 min utes to thicken Drop batter by tablespoon or scoop into hot oil Deep fry at 350 F until golden brown Chicken Fried Venison Steak Prep Time 10 minutes Cook Time 15 Minutes Marinade Time 1 2 hours Yield 4 servings Ingredients Cajun Injector Cottonseed Oil 1 10 oz Packet of Cajun Injector Chicken Fry Mix 4 4 oz Venison Cubed Steaks Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough oil for deep frying to 350 F Mix 6 tablespoons of Cajun Injector Chicken Fry Mix with 3 4 cup of water and mix until smooth Dip steaks into batter then roll in remaining dry chicken mix until coated Deep fry the coated steaks at 350 F until golden brown Louisiana Wildly
31. f meat Remove basket and place in a pan to drain excess oil Bite Size Crab Cakes Prep Time 20 minutes Cook Time 3 5 minutes Yield 24 1 inch patties Ingredients Cajun Injector Cottonseed Oil 1 Ib Fresh lump crab meat 1 2 cup Breadcrumbs 1 tbsp Minced parsley 1 2 tsp Salt 1 2 tsp Pepper 1 4 cup Mayonnaise 1 cup Egg lightly beaten 2 tsps Worcestershire Sauce 1 tsp Prepared mustard Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Remove any shell pieces from crab meat Lightly squeeze to drain excess moisture transfer to dish cover and chill until needed Combine breadcrumbs parsley salt and pepper stir well with a whisk Add mayonnaise egg Worcestershire sauce and mustard stir well Gently stir in crab meat Shape mixture into 24 1 inch patties Fry in 2 batches for 2 minutes or until golden Remove from hot oil and drain on paper towels Serve with cocktail sauce if desired Copyright 2003 The Ultimate Turkey Fryer Cookbook Meredith Books Louisiana Cocktail Sauce Prep time 15 minutes Cook time n a Yield 2 cups Ingredients 1 cup Tomato sauce 1 4 cup Ketchup 2 tbsps Red wine vinegar 3 tbsps Worcestershire sauce 1 tbsp Horseradish 1 4 cup Chopped bell pepper 1 4 cup Chopped celery 1 tbsp Diced garlic Salt to taste Original Louisiana Brand Hot Sauce to taste Method In a large ceramic bowl combine tomato sauce ketchup vinegar Worcestershire sauce a
32. fill oil past fill line or exceed maximum amount of food in basket Spillover can cause serious injury Slowly lower basket into hot oil and cover with lid Always wear protective gloves or mitts Always pat dry moisture off the food pieces prior to frying When using the quick drain system make sure that basket is firmly in place on rim of pot before releasing handle so basket will not fall back into hot oil or water Techniques for Successful Preparation of Fried Foods at Homes Often when someone mentions frying foods at home they are greeted with a chorus of negative comments ranging from messy greasy and dangerous to unhealthy Utilizing the proper equipment and learning the correct methods and procedures frying can overcome virtually all of these comments No doubt breading or battering foods and frying in oil does add caloric content to foods But a sensible respect for portion sizes consumed and utilization of non hydrogenated oil with zero trans fats greatly reduces the concern of unhealthy often expressed Education in the proper procedures and techniques that should be employed when frying greatly reduces the amount of oil absorbed by fried foods Frying Techniques and Temperature Control of the Cooking Oil All forms of frying involve the cooking of food in oils or fats Frying techniques vary depending on the frying vessel utilized such as a wok utilized in stir frying a frying pan or a deep fat fryer the amount
33. il for deep frying to 350 F Mix 6 tablespoons of Cajun Injector Chicken Fry Mix with 3 4 cup of water and mix until smooth Dip steaks into batter then roll in remaining dry chicken mix until coated Deep fry the coated steaks at 350 F until golden brown Boiled Crabs Prep time 15 minutes Cook time 40 minutes Servings 12 crabs Ingredients 1 Dozen Live Blue Crabs 3 tbsps Cayenne Pepper 1 4 cup Table Salt 1 4 cup Original Louisiana Brand Hot Sauce 2 Lemons Quartered 1 Onion Halved 3 4 lb Small Potatoes about 2 inches in diameter 1 Head of Garlic not separated into cloves 3 Ears of Corn Shucked Method Put 4 gallons of water in Cajun Injector Fryer and set temperature to 400 F While water is coming to a boil in a deep sink rinse crabs in 2 or 3 changes of water Place crabs in fryer basket and set aside Add cayenne salt hot sauce lemons and onions and boil 5 minutes Add potatoes and garlic and boil until tender about 15 minutes Transfer potatoes and garlic with a large sieve to a platter and keep warm covered with foil Add corn to boiling water and cook until tender about 5 minutes Transfer corn with tongs to platter and keep warm covered with foil Return water to a boil Add crabs Return water to a boil and cook crabs until just cooked through about 10 min utes To determine doneness remove a claw and crack it with the handle of a dinner knife Use knife to extract meat from claw
34. itch that must be aligned correctly for element to power on A green light will illuminate when control panel is mounted correctly How much oil do need to use Frying with this appliance will require approximately 1 5 gallons 5 7L of oil The fill line marks the maximum amount of liquid that the appliance can safely contain The max fill line provides for ample liquid to cook any meal in this appliance What type of oil should use Cottonseed oil is recommended because of the great taste and higher smoke point but any common cooking oil may be used How hot will the oil become After not more than 55 minutes oil will typically reach 400 F 204 C This time is dependent on ambient temperature of the oil and weather conditions When turkey is placed in fryer oil temperature will drop to around 275 F 135 C this is a suitable temperature for frying a turkey Should the lid stay on during use Yes the lid helps to retain heat and keeps splashes inside the unit What size turkey can deep fry in this appliance Any turkey 14lbs 6 35kgs or less can be fried in this unit Can I use an extension cord with this appliance No an extension cord will weaken electrical current which will increase cooking time and lessen performance The risk of tripping or Knocking over this unit is increased with the use of extension cords Which way should the turkey face when frying Turkey and turkey breasts should be placed horizonta
35. k Meredith Books Fried Corn on the Cob Prep Time 10 15 minutes Cook Time 4 minutes Yield 12 servings Ingredients Cajun Injector Cottonseed Oil 1 package 12 half ears frozen corn on the cob thawed Cajun Injector Quick Shake Cajun Shake seasoning to taste Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Fry corn in hot oil for 4 minutes turning once Remove and drain on paper towels Sprinkle corn with Cajun Injector Quick Shake Cajun Shake seasoning Fried Potato Salad Prep time 30 minutes Cook time 5 10 minutes Yield 12 servings Ingredients Cajun Injector Cottonseed Oil 6 Large eggs 1 Ib Bacon 4 lbs Red potatoes Cajun Injector Quick Shake Cajun Shake seasoning to taste 1 1 2 cups Mayonnaise 1 2 cup Dill pickle relish Method Cover eggs with 1 inch cold water in a large pot Place over medium high heat Bring to a boil Cover and remove from heat Let stand 15 to 17 minutes Drain water Run cold water over eggs until completely cool Peel and chop eggs set aside Preheat oil to 400 F in electric fryer or 350 F in propane fryer Separate bacon strips Carefully lower each piece of bacon into hot oil fry for 1 minute or until crisp Remove from hot oil and drain on paper towels Crumble set aside Scrub potatoes and rinse with cold water Cut into 1 inch cubes Fry potatoes in batches for 5 minutes or until tender and golden Remove from hot oil and drain on pape
36. l in the basket with the breast side facing up followed the instructions and the turkey wasn t fully cooked What went wrong Cooking conditions may vary the turkey may have been excessively cold Always bring the turkey to room temperature before frying Occasionally a cold or frozen spot in a joint or deep in the turkey breast does not allow that section to cook properly Can the Electric Turkey Fryer be used outdoors Cajun Injector does not recommend using this turkey fryer outdoors If you do not want to use this appliance in your house use in a garage or covered patio to prevent the Electric Turkey Fryer from being exposed to precipita tion Troubleshooting Guide Problem Reason Possible Solution Power light will not come on If none of these solutions work reset unit page 5 in manual If unit still does not work contact Bruce Foods Corporation at 1 800 299 9082 Unit not plugged into wall Check wall connection Break away cord is loose or not connected Disconnect and reconnect power cord sections Control Panel is not attached to outer shell correctly Remove and reinstall Make sure panel is aligned with arrows on outer shell bracket to engage safety switch Household fuse is tripped Make sure other appliances are not operating on the same electrical circuit Check household fuses Power light is on unit is not heating Start button has not been pushed Unit will n
37. l to 400 F in electric fryer or 350 F in propane fryer Heat enough cotton seed oil for deep frying to 350 F Beat eggs and milk together and add hot sauce Combine fry mix and blended spice mix Dredge the quail in the egg mixture then in the fry mix knock off excess coating and deep fry until golden brown Cajun Injector Chicken Fried Caribou Steak Prep Time 10 minutes Cook Time 15 Minutes Marinade Time 1 2 hours Yield 4 servings Ingredients 4 4 oz Caribou Cubed Steaks 1 16 oz jar Cajun Injector Creole Butter Recipe Marinade 1 10 oz packet of Cajun Injector Chicken Fry Mix 1 tbsp Cajun Injector Quick Shake Cajun Shake 2 tbsps Original Louisiana Brand Hot Sauce Cajun Injector Cottonseed Oil Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough oil for deep frying to 350 F Mix 6 tablespoons of Fry mix with 3 4 cup of water and mix until smooth Dip steaks into batter then roll in remaining dry chicken mix until coated Deep fry the coated steaks at 350 F until golden brown Incredible Corn Dogs Prep Time 15 minutes Cook Time 3 minutes Yield 16 servings Ingredients Cajun Injector Cottonseed Oil 1 1 2 cups Cornmeal 1 cup All purpose flour 1 2 cup Sugar 2 tsps Baking powder 1 1 2 tsps Salt 3 4 tsps Black pepper 2 Large eggs 1 4 cup Cajun Injector Creole Butter Recipe Marinade 3 4 cup Half and half 2 12 oz Package hot dogs regular siz
38. luminate indicating the unit is plugged in and the heating element is mounted correctly and controller on unit is ready to be activated e Step 3 Note The Temperature Controller must be set prior to the timer functioning To set temperature e Press ON button e Press TEMP MODE button once the LCD display will blink e Use UP and DOWN arrow buttons to set temperature e Press START button this will turn the heating element ON TIME MODE To set timer e e Press TIME MODE button once LCD dis 2s ONOFF play will blink e Use UP and DOWN buttons to set TIME in MINUTES e Maximum Time is 90 minutes e Timer will automatically start after you have selected Time e Step4 When cooking time has elapsed and food is done press ON OFF button to turn off heating element and unplug power cord When lifting food out of cooking liquid allow excess oil or water to drain from the fryer basket by hooking the basket on side of pot Remove the drained basket shortly thereafter When using the quick drain system make sure that the basket is firmly in place on rim of pot before releasing handle so basket will not fall back into hot oil or water causing injury Do not use appliance without water or oil in pot It can be severely damaged and dangerous to the user if heated while empty Always place unit on a level very stable surface to prevent tipping over Do not mix different types of oil at the same time Purchase a com
39. lways attach plug to appliance first then plug cord in the wall outlet To discon nect turn any control to off then remove plug from wall outlet Do not use appliance for other than intended use Extreme caution must be used whn moving fryer containing hot oil SAVE THESE INSTRUCTIONS Notice a short electrical cord is provided to prevent the possibility of anyone or anything from being entangled or tripping over during use This could occur when using a longer extension cord and hence we recommend your use of the shorter cord when using this product Do not leave this appliance unattended while it is in use The cord should always be secured in order to prevent the chances of an acci dent Note a breakaway cord is provided for safety If oil begins to smoke immediately turn appliance off as oil may be too hot Check temperature it should not exceed 375 F Oil may also be old and in need of replacement prior to frying new product Never overfill cooking pot Never exceed the kettle s maximum fill line When in doubt fill the pot to the max fill line with cold water then immerse product to be cooked to be sure that overflowing or spillage is not a concern Open transparent lid with caution to prevent being burned by the escaping steam Never place face or body parts in a position to be burned by steam when opening the fryer lid SAVE THESE INSTRUCTIONS RECOMMENDED DO NOT USE AN EXTENSION CORD WITH THIS PRODU
40. mercial blended oil if so desired Never melt or use shortening solid fats or lard in this appliance RESET FUNCTION CLEANING INSTRUCTIONS This device uses a safety feature that will automatically shut off the appliance if it overheats To reset remove plug from outlet Insert a small sharp object into the small hole on back of the control panel Bruce Foods recommends cleaning unit before every use Cleanse cover pot and basket with a moist sponge or rag using a mild deter gent Rinse and dry thoroughly These parts are dishwasher safe Cleanse outer shell cord control panel and element with a moist sponge or rag using a mild detergent Dry thoroughly DO NOT put these parts in a dishwasher Do not submerge or run water over control panel or cord doing so may cause electrocution PRESERVATION amp STORAGE Disconnect electric cord from outlet prior to cleaning servicing and or removing heating element Electric shock may cause personal injury or death Turn appliance off unplug and let cool for 2 hours if using water 5 hours if using oil before cleaning or storing Never pour used oil in sink rather drain it back into oil containers HOW TO STEAM USING APPLIANCE Add water until it reaches bottom of the basket Do not allow water to evaporate This will cause the element to overheat and can damage the unit QUESTIONS Why can t I turn my turkey fryer on The Control Panel includes a Safety Sw
41. n last after assembly of all G other parts Align the notch on the lid with the metal coils on heating element Note Glass lid will not fit tightly when basket is in use during cooking process Step 5 f e Connect the power cord to the connection ZS P Power Cord under the control panel and heating element CS Connection Drain Valve Operation select models only The drain valve located near the bottom rim of the frying pot allows you to safely and easily drain water oil from the pot BE SURE THAT ANY LIQUID INSIDE OF THE POT IS BELOW 100 F BEFORE DRAIN ING Liquid should primarily be drained into a container before disposal Place your desired reservoir directly under the drain valve nozzle be sure that both the reservoir and the fryer are sturdy and not easily tilted Turn the black switch on top of the drain valve nozzle 180 F or until a steady flow of liquid is being dispersed from the nozzle into the reservoir Close the valve by turning the switch to its original position once all of the liquid has drained Some frying oils can be reused within a few days many people find the drain valve a useful mechanism to direct their frying oil back into its original container to be used at a later date Quick Drain System Starter Tips For best results read the following Starter tips before using this product Locate the two hooks on the inside of the pot not far from the upper rim these are the Quick Drain
42. nd horseradish Using a wire whisk blend until all ingredients are well incorpo rated Add bell pepper celery and garlic and season to taste with salt and hot sauce Continue to blend until all seasonings are evenly mixed throughout the sauce Adjust seasonings to your taste should more sweetness or tartness be desired Cover and refrigerate overnight for flavors to develop Stuffed Jalapeno Peppers Prep Time 30 minutes Cook Time 3 4 minutes Yield 24 stuffed jalapenos Ingredients Cajun Injector Cottonseed Oil 24 Fresh whole jalape o peppers or 2 12 ounce jars whole jalapeno pepper drained 4 oz Monterey Jack or cheddar cheese cut into 24 1 1 2 inch long strips 1 2 cup All purpose flour 1 tbsp Cajun Injector Quick Shake Cajun Shake seasoning 3 4 cup Buttermilk Ranch style dressing for dipping Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Cut peppers length wise down one side leaving the other side intact Remove seeds and membrane Stuff each pepper with a piece of cheese Combine flour and Cajun Injector Quick Shake Cajun Shake seasoning Stir will with a whisk Slowly pour buttermilk into flour mixture while stirring Stir until smooth Dip stuffed peppers in batter coating all sides well Fry 6 to 8 peppers at a time for 2 minutes or until golden Remove from hot oil and drain on paper towels Serve warm with ranch style dressing Copyright 2003 The Ultimate Turkey Fryer Cookboo
43. ne l assemblage et pour toutes pi ces manquantes ou endommag es n h sitez pas de contacter le ser vice client le de Bruce Foods Corporation au num ro vert suivant 1 800 299 9082 Instructions pour l assemblage tape 1 e Avant d ins rer la cuve dans la coquille veillez aligner le robinet de vidange de la cuve int rieure avec la porte de la friteuse qui se trouve sur la coquille externe Une fois en place vous devriez pouvoir voir le robinet de vidange travers la porte ouverte de la friteuse Paneau de contr le et l ment de chauffage tape 2 e Attacher le panneau de contr le et la r sistance au support de fixation de la coquille externe e Le panneau de contr le doit tre correctement fix sur l appareil pour que celui ci fonctionne correctement Un commutateur de s curit encastr sur le panneau de contr le emp che l arriv e de courant et la chauffe de la r sistance Baneau d contr l de l appareil si celui ci n est pas i El ment de chauffage correctement install Support de fixation arri re de l l ment de chauffage Instructions pour l assemblage tape 3 e Placer le panier en aluminium l int rieur de la cuve en m tal de la friteuse tape 4 e Placer le couvercle en verre sur le dessus de l appareil une fois que toutes les autres pi ces ont t assembl es A Noter Le couvercle en verre ne se
44. ns Louisiana Brand Hot Sauce in a bowl Stir together the flour garlic and onion powders paprika and 2 teaspoons cay enne pepper in a large bowl Divide flour mixture among 2 shallow platters and season generously Cajun Injector Quick Shake Cajun Shake Drain the chicken in a colander and pat it dry Dredge the pieces a few at a time in the flour mixture and pat off excess then dip in the buttermilk and allow excess to drain off Dredge in the second plate of flour and pat off the excess Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil Working in batches add the chicken pieces to the hot oil 4 or 8 at a time and fry turning the pieces occasionally until evenly golden brown and cooked through about 20 minutes Remove from the oil with a slotted spoon and transfer to a rack to drain Repeat to cook the remaining pieces Serve hot Beer Batter Shrimp Prep time 10 minutes Cook time 5 minutes Yield N A Ingredients 3 Eggs 3cups Flour 1 tsp Baking Powder 12 oz Favorite Beer Cajun Injector Quick Shake Cajun Shake Method Preheat oil for deep frying to 350 F In mixing bowl beat eggs gently Add flour and beer gradually until batter is a little thicker than pancake batter Mix in baking powder Dredge shrimp fish or vegetables through batter Shake off excess and fry at 350 F until golden brown Cajun Injector Fried Catfish Prep time 10 15 minutes Cook time 3 5 minut
45. o be boiled inside the basket Be sure that water displacement does not exceed the capacity of the boiling pot This can be checked by placing all the ingredients in the pot and placing the basket in the cold water prior to heating to be sure that the boiler will not overflow the pot 3 Measure out water not to exceed 3 gallons following the instructions on your favorite seafood boil package For a spicier boil add 1 12 0z bottle of The Original Louisiana Brand Hot Sauce per package of spice mix used Bring to a boil Add boil mix contents for mildly seasoned non messy food or for spicy hot cooked seafood or vegetables reserve 2 Tbsp spice mix per package for sprinkling over seafood or vegetables after draining and prior to eating 4 First add favorite selected vegetables optional step such as small white or red potatoes mushrooms corn garlic pods lemon slices and small onions to the boil ing mixture Hard simmer in boiling solution for 10 minutes or until vegetables are cooked Cut heat and allow to soak in mixture for 10 minutes Remove vegetables Return solution to a boil Add Seafood return to boil timing shrimp 3 minutes Crabs or Crawfish 8 10 minutes depending on size 5 Remove from heat Add ice to stop cook being sure not to overflow the boiling pot and allow to soak for 10 15 minutes prior to draining and pouring out of con tainer Sprinkle reserved spicy boil mix over boiled seafood prior to eating 6 T
46. o double the amount being boiled Add an additional 1 1 2 gallons Water Total 3 Gallons along with an additional 1 3 cup of Salt 1 2 cup of Red Cayenne Pepper and an additional 12 07 bottle Original Louisiana Brand Hot Sauce to the direc tions given above Chesapeake Style Steamed Crabs or Seafood Crabs Crawfish Fish Vegetables 1 Utilize a boiling pot with a raised rack a minimum of 2 3 inches above the bottom of the boiling pot Add equal amounts of water and vinegar to a water level just below the rack Optional Add a bottle of 12 0z Original Louisiana Brand Hot Sauce to the water vinegar mixture 2 Layer Crabs or other foods to be steamed Sprinkle your favorite spice mix lightly or until partially covered and steam in covered pot until crabs turn red or other foods are fully steam cooked Injectable Marinade Concepts and Utilization Techniques Injectable marinades and brines possess the same characteristics as their counterparts except that they do not require product soaking in order to impart flavor moisturize and tenderize Unlike marinade soaking methodologies that only penetrate about a 1 4 inch into meat surfaces require long soak times and contaminate expensive marinades flavor injec tion infuses blended flavors deep inside the meat Conceptually the flavor injection concept makes good sense instant flavor yet no waiting no waste as marinade is injected and no fats are required in the marinades
47. ois Tirkey 10 14 Ibs 4 5 6 4 kg 400 F 204 C 3 min per Ib 0 45 kg plus 5 minutes Hot Wings 3 lbs 1 36 kg 400 F 204 C 8 10 minutes Frying Frozen Foods Refer to instructions on food packaging first Fried Okra 3 Ibs 1 36 kg 400 F 204 C 5 7 minutes Chicken Nuggets 2 Ibs 0 91 kg 375 F 191 C 7 8 minutes Mushrooms 2 Ibs 0 91 kg 375 F 191 C 8 9 minutes Fish Sticks 2 Ibs 0 91 kg 375 F 191 C 6 7 minutes Corn Dogs 10 lbs 4 5 kg 375 F 191 C See packaging Cheese Sticks 2 Ibs 0 91 kg 325 F 163 C See packaging Boiling Non Frozen Foods Corn on the Cob 15 20 cobs 250 F 121 C 5 8 minutes Shrimp 10 Ibs 4 5 kg 250 F 121 C 3 4 minutes or until pink Red Potatoes 10 Ibs 4 5 kg 250 F 121 C 25 minutes Eggs 1 dozen 250 F 121 C 10 minutes Rasta Shells 3 lbs 1 36 kg 250 F 121 C until tender Hot Dogs 50 250 F 121 C 2 3 minutes Steamed Foods Refer to instructions on food packaging first King Crab Legs 3 lbs 1 36 kg 250 F 121 C 5 8 minutes Clams Mussels 10 Ibs 4 5 kg 250 F 121 C 5 7 minutes or until open Yellow Squash with Red Peppers 2 Ibs 0 91 kg 250 F 121 C steam until tender Blue Grabs 10 250 F 121 C 6 10 minutes ronner 1 4 250 F 121 C 10 12 minutes Do not place frozen poultry in oil Use extreme caution when cooking frozen foods Do not
48. ot begin heating until start button is pressed Temperature set point already reached Allow unit to cool below set point or enter higher set point Controller malfunctioning Contact Bruce Foods at 1 800 299 9082 Unit takes excessive amount of time to heat up longer than 1 hour and 15 minutes Unit plugged into an extension cord Place unit so an extension cord is not needed Lid not in place Place lid on unit to retain heat Controller malfunctioning Contact Bruce Foods at 1 800 299 9082 Appliance overheats then shuts off Temperature sensor malfunctioning overheat sensor shutting unit off Contact Bruce Foods at 1 800 299 9082 LCD not displaying correctly Moisture in controller Allow unit to cool and dry out before attempting to use again Controller overheating Contact Bruce Foods at 1 800 299 9082 Controller malfunctioning Contact Bruce Foods at 1 800 299 9082 If symptom is not listed please contact Bruce Foods Corporation at 1 800 299 9082 Frying Non Frozen Foods Oil may take up to 55 minutes to reach desired temperature Food Maximum Quantity Temperature Time French Fries 3 Ibs 1 36 kg 400 F 204 C 5 7 minutes Fried Chicken 8 pieces 350 F 177 C 14 18 minutes Mushrooms 2 Ibs 0 91 kg 325 F 163 C 10 12 minutes Fish Fillets 2 Ibs 0 91 kg 400 F 204 C 6 8 minutes Wh
49. quement l appareil si celui ci venait surchauffer Pour r initialiser retirer la fiche de la prise de courant Ins rer un petit objet long et fin dans le petit trou situ sur l arri re du panneau de contr le Bruce Foods recommande de nettoyer l appareil avant chaque utilisation Nettoyer le couvercle la marmite et le panier avec un d tergent doux et une ponge l g rement humide Rincer et s cher compl tement Le couvercle la marmite et le panier peuvent aller sans craintes dans le lave vaisselle Nettoyer la coquille externe le cordon le panneau de contr le et l l ment de chauffage avec un detergent doux et une ponge ou un chiffon humide S cher compl tement Ne pas mettre la coquille externe le cordon le panneau de con tr le et l l ment de chauffage dans un lave vaisselle Ne pas submerger ou faire couler de l eau au dessus du panneau de contr le ou du cordon lectrique ce qui pourait causer une lectrocution CONSERVATION ET STOCKAGE D brancher le cordon lectrique de la prise de courant avant de proc der au nettoyage l entretien et ou l enl vement de l l ment de chauffage Une d charge lectrique peut entra ner des dommages corporels ou la mort Avant de nettoyer et de ranger votre appareil arr ter son fonctionnement d brancher et laisser refroidir pendant 2 heures si vous utilisez de l eau et 5 heures si vous utilisez de l huile Ne versez jamais l huile usag e
50. r towels Place warm potatoes in a large bowl Sprinkle with Cajun Injector Quick Shake Cajun Shake season ing to taste and toss well Add crumbled bacon chopped eggs mayonnaise and relish toss until potatoes are well coated Copyright 2003 The Ultimate Turkey Fryer Cookbook Meredith Books Popcorn Shrimp Prep Time 20 minutes Cook Time 3 5 minutes Yield 6 8 servings Ingredients Cajun Injector Cottonseed Oil 1 Ib Cleaned crawfish tails or shrimp 1 tsp Fresh thyme chopped 1 tsp Fresh basil chopped Salt and black pepper to taste 1 Egg 1 cup Water 1 cup Milk 3 tsps Original Louisiana Brand Hot Sauce divided 1 cup Cajun King Cajun Fry Mix Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Season crawfish or shrimp using thyme basil salt black pepper and 1 teaspoon of hot sauce In a bowl prepare an eggwash by combining egg milk water and 2 teaspoons of hot sauce Season eggwash to taste with salt and pepper Place Cajun King Cajun Fry in a second bowl Dip crawfish or shrimp in eggwash then in Cajun Fry Mix Deep fry until golden brown Chicken Fried Venison Steak Prep Time 10 minutes Cook Time 15 Minutes Marinade Time 1 2 hours Yield 4 servings Ingredients Cajun Injector Cottonseed Oil 1 10 oz Packet of Cajun Injector Chicken Fry Mix 4 4 oz Venison Cubed Steaks Method Preheat oil to 400 F in electric fryer or 350 F in propane fryer Heat enough o
51. rature is main tained at 350 F If the temperature drops to 340 F or below oil will begin to seep into turkey Fry about 3 1 2 minutes per pound or about 35 to 45 minutes for a 10 to 12 pound turkey Stay with the cooker at all times as the heat must be regulated When cooked to 170 F in the breast or 180 F in the thigh carefully remove the turkey for the hot oil Allow the turkey to drain for a few minutes Remove the turkey to a cutting board and cover with foil Let it rest for 20 minutes Slice the turkey and serve hot Original Louisiana Habanero Fried Chicken Prep time 20 minutes Marinate time 4 hours Cook time 30 minutes Yield 8 servings Ingredients Cajun Injector Cottonseed oil for deep frying 1 Quart Buttermilk Plus 2 Cups 2 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 2 tbsps Louisiana Brand Hot Sauce 2 tsps Louisiana Brand Habanero Sauce 2 Chicken 3 to 4 pounds each Each Cut Up Into 8 Pieces 4cups All Purpose Flour 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tbsp Sweet Paprika 2tsps Cayenne Pepper Method In a large bowl or baking dish whisk together 1 quart of the buttermilk Cajun Injector Quick Shake Cajun Shake seasoning and 2 Tablespoons Louisiana Brand Hot Sauce Add the chicken pieces turn to coat cover and refrigerate for at least 4 hours or overnight Preheat oil to 400 F in electric fryer or 350 F in propane fryer Place the remaining 2 cups of buttermilk and 2 teaspoo
52. rger pieces such as a 12 pound turkey we recommend allowing oil to reach 375 F prior to immers ing the bird and then setting the control back to 350 F the recommended frying temperature When the desired heating temperature for cooking is attained the heating element will automatically turn off When the temperature falls 5 F the heating element will automatically turn on again until the desired cooking temperature is reached This Automatic process will repeat and display on the LCD as heating and Ready To illuminate the Backlighting of the LCD display press the UP arrow or the DOWN arrow The red power light illuminates only to indicate that the power cord is plugged into an electrical outlet This product will not commence heating until the START button is pushed The timer on this product is completely separate from and does not control the heating element The Heat ing Element will not turn off automatically when the timer beeps The temperature controller for this unit must be manually turned off When the LCD readout reads ERR no buttons will function except On Off Turn the unit off immediately wait 15 minutes and then turn fryer back on Operating Instructions e Step 1 Mount control panel with heating element into bracket on outer shell of the unit e Step 2 Plug power cord into an outlet refer to User Precautions and Important Safety Tips section of manual Power light will il
53. ssy area Never fry a turkey indoors in a garage or in any structure attached to a building Do not fry on wood decks which could catch fire or concrete which could be stained by the oil have a fire extinguisher nearby for added safety Add oil to a 7 to 10 gallon pot with a basket At medium high setting heat the oil to 350 F depending on the amount of oil outside temperature and wind conditions this should take about 20 to 40 minutes Remove the giblets and neck from the turkey Cut off the wing tips and plump little tail as they may get caught in the fryer basket Rinse the turkey well with cold water and pat dry thoroughly with paper towels Take care to dry inside the cavity Place in a large pan and inject with 2 ounce per pound of Cajun Injector Creole Butter Recipe Marinade Season liberally inside and out with Cajun Injector Quick Shake Cajun Shake To al low for good oil circulation through the cavity do not truss or tie legs together Place the turkey in basket neck down When the deep fry thermometer reaches 350 F slowly lower the turkey into the hot oil The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute to prevent burns from the splattering oil wear oven mitts gloves long sleeves heavy shoes and even glasses It is wise to have 2 people lowering and raising the turkey Immediately check the oil temperature and increase the flame so the oil tempe
54. sur le crochet d coulement rapide marqu fruits de mer et fermer la marmite avec le couvercle Le Temps de cuisson variera selon le type de nourriture que vous cuisez la vapeur 1 d coulement accroch la dinde Panier d coulement accroch pour goutter ies fruits em Conseils utiles avant de commencer d utiliser votre appareil Pour obtenir de meilleurs r sultats lisez attentivement nos conseils avant d utiliser cet appareil Garder l esprit que cet appareil est une friteuse lectrique et qu elle poss de des techniques de chauffage qui sont tr s diff rentes de celles utilis es dans la friteuse gaz Pour votre s curit l l ment de chauffage fonctionnera seulement lorsqu il est fix correctement au support de fixation voir les instructions sur l assemblage C est un l ment de chauffage puissant et il peut quelquefois faire sauter le disjoncteur Il est conseill de faire marcher vos autres appareils sur un circuit ind pendant pour viter toute surcharge Le d clenchement du disjoncteur n endommagera ni votre appareil ni autres syst mes lectriques m nagers Le pr chauffage de l huile ou de l eau peut prendre jusqu trente minutes ou plus selon la temp rature initiale du liquide utilis et des conditions atmosph riques Tirer profit du moment de pr chauffage pour pr parer la nour riture pour la cuisson Pour de meilleurs r sultats pr chauffer compl tement l appar
55. temp rature recomman d e pour frire un dinde Quand la temp rature de chauffage d sir e pour cuire est atteinte l l ment de chauffage s teindra automa tiquement Quand la temp rature descend de 5 F 15 C l l ment de chauffage se rallume automatiquement et ce jusqu ce qu il atteigne de nouveau la temp rature de cuisson d sir e Ce processus automatique se r p tera et indiquera sur l affichage cristaux liquides HEATING Chauffage et READY pr t Pour illuminer le r tro clairage de l affichage cristaux liquides appuyer UP fl che en Haut ou DOWN fl che vers le bas La lumi re rouge d alimentation lectrique s illumine seulement pour indiquer que le cordon d alimentation est branch une prise de courant Cet appareil ne commencera pas chauffer aussi longtemps que le bouton START ne sera pas pouss Le minuteur de cet appareil est compl tement ind pendant et ne contr le en aucun cas l l ment de chauffage L l ment de chauffage ne s teindra pas automatiquement quant le minuteur fait bip bip Le contr leur de temp rature cet appareil doit tre arr t manuellement Quand l affichage cristaux liquides indique ERR Erreure aucun boutons ne fonctionneront l exception de ON et OFF Arr tez l appareil imm diatement patientez 5 minutes et remettez la friteuse en marche Consignes d utilisation e Etape 1 Fair glisser le panneau
56. tions at mogpheriques Quand la dinde est plac e dans la friteuse la temp rature de l huile descendera autour de 275 F 135 C ce qui reste convenable pour faire frire une dinde Dois je laisser le couvercle sur la marmite pendant toute la dur e de la cuisson oo Qui le couvercle aide maintenir la chaleur et contenir les claboussures d huile l int rieur de la marmite Quelle taille de dinde puis je frire dans cet appareil N importe qu elles dindes d une taille de 14 Ibs 6 35kg 9 tre frites dans cette friteuse ou moins peuvent Puis je utiliser un c ble d extension lectrique avec cet appareil Non un cable d extension lectrique affaiblira le courant lectrique ce qui augmentera le temps de cuisson et diminuera la performance de l appareil AUSsi le risque de renversement ou de culbutement est grandement aug mente avec l utilisation des cables d extension lectrique Quelle position doit la dinde avoir dans la friteuse La dinde et les escalop s de dinde doiv nt toujours tre plac es de fa on horizontale dans le panier et pour une dinde e ti re les cot s de la poitrine doivent toujours pointer vers le haut Qu ais je fait gt D Il se peut que les conditions de cuisson peuvent d s fois vari es car il se peut aussi que la dinde ait t trop froide Veillez que la dinde soit a tem rature ambiante avant de la faire frire De temps en temps une partie roid
57. to protect the meat surface during soaking time Rubs seasonings and sauces are used to flavor the surface of the meat As with many culinary skills proper technique when flavor injecting will result in superior results The flavoring should be spread uniformly throughout the meat with as few punctures of the meat as possible The flavor injector is a syringe with a needle attached to a plunger which allows the user to inject the flavoring deep into the meat Injecting Tips for poultry start with limiting the puncture holes and when possible separating the skin from the meat and puncturing directly into the geometric center of the meat Care fully and slowly inject along the grain of the meat aiming the injector into the middle of the meat and reduce plunger pressure on liquid as the needle comes nearer the surface of the meat so meat can close up behind the needle Do not pull the needle completely out of the puncture hole unless to reload with liquid Use the same hole to angle into the other areas of the meat slowing infusing flavor as the needle moves back toward the meat surface Remember the object is to spread your injection pattern so as to get small amounts of flavor in as many places as possible Occasionally some of the liquid is likely to spurt out on the meat surface Rub the flavoring over the surface of the meat and then rub and season the surface of the meat as desired Injecting Techniques 1 Attach injector needle by t
58. ts surgel s Ne pas remplir la marmite au dessus du niveau maximum de remplissage et ne pas d passer a quantit maximale de nourriture dans le panier Un d bordement pourrait entra ner de graves blessures Faire descendre le panier lentement dans l huile bouillante et couvrir avec le couvercle Porter toujours des gants de cuisine protecteurs Essuyer toutes traces d humidit de la nourriture que vous tes sur le point de frire
59. urning clock wise until snug Do not over tighten Hint Be sure rubber plunger is lightly coated with oil prior to using Determine amount of marinade required 1 5 to 2 ounces per pound of meat and measure out contents into a clean container to prevent contamination of unused marinade 2 Pull plunger to draw marinade into injector Hint Both slots in needle should be immersed in liquid to prevent air from entering injector cham ber 3 For best results a geometrically centered injection point should include one deep and straight needle track as well as two additional tracks at approximately 45 degree angles branching out from the origi nal injection point See illustration 1A x Ay s 4 Once inserted deep into meat press plunger down while slowly pull ing injector needle out of meat to ensure even distribution of marinade Follow same procedure with each needle track at each insertion point 5 See illustration 1B for suggested insertion points for turkey 6 See illustration 2 for suggested insertion points for roast Cajun Injector Deep Fried Turkey Prep Time 20 minutes Cook Time 35 45 Minutes Yield 8 servings Ingredients 1 Cajun Injector Propane Fryer 3 Gallons Cajun Injector Cottonseed Oil 1 10 12 Pound Whole Turkey 2 16 oz jars Cajun Injector Creole Butter Recipe Marinade 1 8 oz canister Cajun Injector Quick Shake Cajun Shake Method Place the outdoor gas burner on level dirt or gra
60. vous avez un doute remplissez la marmite d eau froide jusqu a la ligne maximum de remplissage ensuite immerger la nourriture a faire frire ce qui vous donnera une bonne indication du niveau maximum de remplissage du liquide et vitera tous risques de d bordement 21 Soyez prudent lorsque vous soulevez le couvercle en verre car des br lures ourraient tre caus es par l vaporation de la vapeur chaude 22 Ne ee votre figure ou des parties de votre corps a proximit du couvercle de la friteuse car cela pourrait entrainer des brulures caus es par manation de la vapeur br lante Sauvegarder ces instructions IMPORTANT NE JAMAIS UTILISER UN C BLE D EXTENSION AVEC CET APPAREIL LUtilisation d un c ble d extension augmente le risque d enchev trement ou de tr buchement L utilisation d un c ble d extension peut entra ner une perte d nergie et l appareil peut ne pas chauffer correctement LIST DES PI CES EF1 Cuve Ext rieure EF3 Paneau de contr le et l ment EF5 Couvercle de chauffage fi NL EF4 Panier EF6 Cordon Vi d tachable EF7 Crochet porteur e EF1 Cuve Ext rieure 1 e EF2 Cuve Int rieure 1 e EF3 Paneau de contr le et l ment de chauffage 1 e EF4 Panier 1 e EF5 Couvercle 1 e EF6 Cordon D tachable 1 e EF7 Crochet Portant 1 Une fois ouvert NE RENVOYEZ PAS CET APPAREIL CHEZ LE DETAILLANT Pour toute aide en ce qui concer

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