Waring TF200B Manual
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Waring TF200B Manual

Professional rotisserie turkey fryer/steamer
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®
PROFESSIONAL ROtISSERIE
tURKEY FRYER/StEAmER
TF200B
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.

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Summary of Contents for Waring TF200B

  • Page 1 ® PROFESSIONAL ROtISSERIE tURKEY FRYER/StEAmER TF200B For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

  • Page 2: Table Of Contents

    Table of conTenTs Important Safeguards .............. 2–3 Important Safety Tips ..............4 Parts & Assembly ................. 5 Before First Use ................6 How to Use Your Waring Professional Turkey Fryer/Steamer ..6–12 ® Rotisserie Frying ............... 6–7 Preparing the Turkey ..............7–9 Basket Frying................
  • Page 3 7. Always attach breakaway cord to appliance first, then plug into wall outlet. To disconnect, turn the toggle switch to OFF and turn the temperature control knob to STANDBY, then remove plug from wall outlet. 8. To reduce the risk resulting from becoming entangled in or tripping over a longer cord, do not use an extension cord or longer detachable cord with this appliance.

  • Page 4: Important Safety Tips

    IMPoRTanT safeTY TIPs 1. Always keep lid closed while fryer is cooking food. 2. Use basket handles to raise and lower basket. Always raise basket out of hot oil and rest on top rim to allow food to drain before moving. 3.

  • Page 5: Parts & Assembly

    PaRTs & asseMblY 1. Lid 2. Rotisserie and Spits (2 parts) 3. Frying/Steaming Basket 4. Heating Element/ Control Panel 5. Temperature Control Knob 6. Timer 7. Power ON and Ready Indicator Lights 8. Rotisserie ON/OFF Toggle Switch 9. Stainless Steel Reservoir 10.

  • Page 6: Before First Use

    This unit is equipped with an interlock safety feature that will prevent it from turning on until the heating element/control panel is in place. HoW To Use YoUR WaRInG PRofessIonal ® RoTIsseRIe TURKeY fRYeR/sTeaMeR RoTIsseRIe fRYInG 1.

  • Page 7: Preparing The Turkey

    3. Make sure the toggle switch is in the OFF position and the temperature control knob is in the standby location. 4. To turn on your fryer, attach breakaway cord to back of the appliance, then plug into outlet. 5. The power ON light will illuminate to show that the unit is on. 6.
  • Page 8 4. Cut another piece of butchers twine and tie the thighs to the body. Cut the excess twine. 5. With a longer piece of twine, securely tie the legs of the turkey to one another. 6. Pull the twine tightly over the top of the turkey and bring it underneath the bar and through each eyelet and tie the string around the bar.
  • Page 9 Note: Be sure to check the turkey throughout the cooking cycle to be sure it’s rotating properly and that the twine has not come undone. Important note: If you notice that your turkey has come undone; turn the toggle switch to the Off position. Raise the basket to drain on the edge of the reservoir for a few minutes.

  • Page 10: Basket Frying

    basKeT fRYInG 1. Preheat 2½ gallons of good-quality vegetable, corn, canola, soybean or peanut oil to the temperature indicated in your recipe. Do noT MIx oIls. 2. Prepare food to be fried per recipe directions. 3. Dry wet foods with paper towels. Remove excess ice crystals from frozen foods and allow food to completely thaw.

  • Page 11: Filtering & Changing The Oil

    & cHanGInG THe oIl • WARNING: Always remove the plug from wall socket before cleaning. Allow the Waring Professional Rotisserie ® Turkey Fryer/Steamer and the oil to cool completely (approximately 2 hours) before cleaning or storing. Never immerse the control panel, cord or plug in water or any other liquid.
  • Page 12 for boiling: Add approximately 2½ gallons of WaTeR to the reservoir (as food will be submerged in water). Then continue to follow instructions in the recipe section. 4. Set to the maximum temperature and bring water to a boil. Once a rolling boil is reached, turn temperature down to 235°F. noTe: Monitor water level and add more water if necessary;...
  • Page 13 cleanInG & MaInTenance 1. always unplug appliance, detach the breakaway cord, and let the oil cool down to room temperature before cleaning. 2. Raise control panel/heater assembly and allow oil or water to drain into the reservoir. 3. The control panel should never be immersed in water or other liquids.

  • Page 14: Safety Features

    The Waring Professional Rotisserie Turkey Fryer/Steamer is ® equipped with the following features to ensure safety: • Safety Interlock – The heating element must be properly attached to the back of the housing or the fryer will not operate.

  • Page 15: Frying Frozen Food

    • It is important to follow the temperature recommendations for every recipe. If the temperature is too low, the fried food absorbs oil. If the temperature is too high, a crust quickly forms on the outside while the inside remains uncooked. •...
  • Page 16 RecIPes be sure to follow all of the rotisserie frying directions when frying your turkey. Traditional Fried Turkey tablespoons kosher salt teaspoon black pepper ½ teaspoon paprika 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
  • Page 17 Sweet Potato Fries Yields: About 2 pounds 2½ gallons good-quality oil medium to large sweet potatoes salt and pepper to taste Preheat oil to 350°F. In a large pot, cover potatoes with water and boil for 10 minutes. Remove and let cool. Once cool, peel potatoes and cut into ¼ to ½-inch thick fries.
  • Page 18 Middle Eastern Fried Turkey tablespoons cumin tablespoons turmeric tablespoons paprika teaspoons chili pepper tablespoon cayenne pepper tablespoons kosher salt teaspoon black pepper 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
  • Page 19 Cajun Fried Turkey tablespoons garlic powder tablespoons onion powder tablespoons paprika tablespoons kosher salt tablespoon dried oregano tablespoon red pepper flakes teaspoons cayenne pepper teaspoon black pepper 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
  • Page 20 Parmesan-Crusted Fried Turkey tablespoons dried oregano tablespoons dried basil tablespoons garlic powder tablespoon onion powder tablespoons kosher salt ½ teaspoon black pepper ¼ teaspoon red pepper flakes ½ cup shredded Parmesan cheese 13–14 lb. turkey 2½ gallons good-quality oil Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts.
  • Page 21 Beach-less Clambake Serves 4 cups water 8-ounce bottle clam juice teaspoons celery seed tablespoons kosher salt ½ teaspoon black pepper teaspoon paprika 1½ pounds small red potatoes sprigs fresh thyme sprigs fresh oregano large garlic clove, cut in half medium sweet onion, peeled and quartered sweet Italian sausages, cut into 1-inch pieces cherrystone clams Maine lobsters 1¼...
  • Page 22 Coconut Shrimp Yields: 24 coconut shrimp 2½ gallons good-quality oil cup panko breadcrumbs cup shredded unsweetened coconut ¼ cup all-purpose flour teaspoons kosher salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper cup coconut milk large uncooked shrimp peeled, deveined and tails left on Preheat oil to 315°F.
  • Page 23 Corn Fritters Yields: 24 fritters 2½ gallons good-quality oil green onions, chopped tablespoon butter cup all-purpose flour cups cornmeal teaspoons baking powder teaspoon paprika teaspoons kosher salt teaspoon cumin cup buttermilk cup corn kernels Preheat oil to 350°F. Sauté the green onions in the butter in a pan on medium-high heat for 2 to 3 minutes or until tender.
  • Page 24 Vegetable Spring Rolls Yields: 16 spring rolls large garlic clove, minced teaspoon fresh ginger, minced tablespoon sesame oil cup shiitake mushroom caps, thinly sliced ½ teaspoon kosher salt ½ cup mung bean sprouts cup shredded carrots cups napa cabbage ½ cup red pepper, thinly sliced into 1-inch-long pieces tablespoon rice wine vinegar tablespoon soy sauce...
  • Page 25 Onion Rings Yields: four to six servings 2½ gallons good-quality oil cup all-purpose flour tablespoon kosher salt ½ teaspoon paprika ½ teaspoon cumin ½ teaspoon black pepper large sweet onions, thinly sliced and separated into rings cup milk Preheat oil to 350°F. Combine all the dry ingredients in a large bowl.
  • Page 26 Multi-Purpose Fry Batter This is an all purpose batter that can be used to coat and fry a wide variety of foods. Let your imagination run wild; try deep-frying your favorite snack food. 2½ gallons good-quality oil 1½ cups all-purpose flour*, plus more for dredging teaspoon baking powder 1½...
  • Page 28 Trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. ©2013 Waring Consumer Products 150 Milford Road East Windsor, NJ 08520 www.waringpro.com Printed in China TF200B IB 13WR142552 IB-12222A...

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