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Bruce Foods Cajun Injector Owner's Manual

Gas fryer - boiler - steamer
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Cajun Injector
Gas Fryer - Boiler - Steamer
Tool needed for assembly: Adjustable Wrench and Phillips Head Screwdriver
Throughout this instruction manual, you will find important information required for the
proper assembly and safe use of your new Cajun Injector gas fryer. Before assembling
and using this appliance, read and follow all precautions, suggestions and instructions
in this manual to avoid dangerous mistakes and to simply improve your enjoyment and
experience with this appliance.
Keep this manual for future reference
By following these instructions, you will have a safe and enjoyable cooking experience.
See page 14 for instructions on how to deep fry a turkey. If you feel that you need any
additional assistance; or, if all listed parts are not included, Contact us first at toll free
number: 1-800-229-9082.
•
Pots not included with all models; check packaging for details
•
LP Gas Cylinder Not Included
Assembly, Care, Safety Instructions, and Recipes
All Units are for Outdoor Use Only
Bruce Foods Corporation
P.O. Drawer 1030
New Iberia, LA 70562-1030 U.S.A
www.cajuninjector.com
Owner's Manual
®

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Summary of Contents for Bruce Foods Cajun Injector

  • Page 1 All Units are for Outdoor Use Only Throughout this instruction manual, you will find important information required for the proper assembly and safe use of your new Cajun Injector gas fryer. Before assembling and using this appliance, read and follow all precautions, suggestions and instructions in this manual to avoid dangerous mistakes and to simply improve your enjoyment and experience with this appliance.
  • Page 2 If you smell gas: • Turn off gas flow to the appliance. • Extinguish any open flame with a fire extinguisher. • If odor continues, do not approach the appliance and immediately phone your Fire Department. • DO NOT use this appliance within 25 feet (7.5 m) of flammable liquids. •...
  • Page 3 COOKING WITH OIL OR GREASE: • DO NOT overfill the cooking pot with oil/grease or water. Follow instructions in the manual for establishing proper oil/grease or water levels. • DO NOT allow the oil to exceed 400˚F (200˚C); if this happens; adjust the regulator control knob in order to drop temperature.
  • Page 4 • Use only a 20 pound cylinder or smaller with a protective collar. • Always place the Cajun Injector® Gas Fryer in an open area with at least a 12 foot radius. • Do not allow the hose to come in contact with any part of this appliance while in it is...
  • Page 5 • Execute the gas leak test to detect gas leaks along hose or connection points prior every use of this gas appliance. • Avoid bumping of the appliance to prevent spillage or splashing. • Always separate and detach your gas cylinder from burner apparatus when not in use.
  • Page 6 Gas Cylinder Storage, Placement and Filling: • Do not store a spare LP-gas cylinder under or near appliance. • Never fill the cylinder beyond 80 percent full. Over-filled cylinders can release gas. • The gas cylinder safety relief valve may overheat, allowing gas to release caus- ing an intense fire with risk of death or serious injury.

  • Page 7: Parts List

    PARTS LIST GF13 - COVER GF7 - LEG RING SCREWS (3) GF11 - SPRING (1) GF9 - HOSE WITH AUTO GF5 - LEG SHUT-OFF / REGULATOR SCREWS (6) GF12 - 30 QT. POT GF8 - SAFETY EXTENDER GF3 - NUT (1) GF1 - BASE GF14 - BAILING BASKET GF10 - AIR SHUTTER (1)

  • Page 8: Assembly Instructions

    ASSEMBLY INSTRUCTIONS Tools needed: Adjustable Wrench and Phillips Head Screwdriver Step 1 – Securing the Cast Burner to the Base (Burner Mount Bar) MOUNT BAR • Place base upside down on an even sur- face. The wider ring of the base should be facing downward.
  • Page 9 ASSEMBLY INSTRUCTIONS Tools needed: Adjustable Wrench and Phillips Head Screwdriver Step 4 – Hose Assembly • Return the base to the upright position allowing the unit to stand on its newly assembled legs. • Place the air shutter against the burner venturi so that it fits over it as a cap.
  • Page 10 Step 6 – Gas Leak Test • Only propane gas is intended for use with this burner. Never use natural gas; the burner will not operate properly. • Every time your burner is attache d to a gas cylinder, the Gas Leak Test should be ex- ecuted.
  • Page 11 Step 7 – Lighting the Burner • Insure that the regulator control valve is in the off position. • Slowly rotate the gas cylinder valve clockwise to the on position. • Using a special grill match or grill lighter for safety, insert a flame underneath the wind shield to the burner.
  • Page 12 Step 8 – Quick Drain System • Locate the two hooks on the inside of the pot not far from the upper rim; these are the Quick Drain Hooks. • Two oval shaped holes can be found on the basket: One is labeled “turkey” and the other is labeled “seafood”.
  • Page 13 Frying Non-Frozen Foods (Oil may take up to 55 minutes to reach desired temperature) Food Maximum Quantity Temperature Time French Fries 3 lbs. (1.36 kg) 400˚F (204˚C) 5-7 minutes Fried Chicken 8 pieces 350˚F (177˚C) 14-18 minutes Mushrooms 2 lbs. (0.91 kg) 325˚F (163˚C) 10-12 minutes Fish Fillets...
  • Page 14 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.
  • Page 15 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 thermometer, basket, clear cover, and petcock drain spout specifically designed for high heat frying of...
  • Page 16 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 com- ing into contact with the hot oil creating an exterior layer or crust sealing food flavors and juices inside.
  • Page 17 Choice of Oil or Fat as a Frying Medium: 1. Your choice of Oil or Fat often depends on the frying technique to be utilized and the projected frying temperature. As an example, when sautéing, oil choice often depends on the flavor to be imparted as butter or bacon grease are often employed.
  • Page 18 For Gulf Coast Style Seafood Boil 5 lbs. Shrimp * 8 Medium Crabs * 4 lbs. Crawfish * Vegetables 1. Wash Shrimp or seafood in cold water. Confirm crabs and crawfish are alive prior to boil- ing (crabs and crawfish should be alive at time of cooking). Purge Crawfish in salted water. 2.
  • Page 19 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 injection infuses blended flavors deep inside the meat.
  • Page 20 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.
  • Page 21 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.
  • Page 22 Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep fry- ing 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.
  • Page 23 Prep Time: 10 minutes Cook Time: 7 minutes Yield: 5 wraps Ingredients: 1 lb. Catfish Fillets (USA raised) (8 oz.) bag Cajun Injector® Chicken Fry Mix Diced Tomato 1/2 cup Louisiana Brand Wildly Wicked Wing Sauce Package (8 inch) Flour Tortillas 1 lb.
  • Page 24 Louisiana Wildly Wicked Turkey Tenders Prep Time: 10 minutes Cook Time: 10 Minutes Yield: 4-6 servings Ingredients: 10 oz. packet of Cajun Injector® Chicken Fry Mix Turkey Breast Boneless Skinless Cut into Strips 1/2 cup Louisiana Brand Wildly Wicked Wing Sauce 1/4 cup Melted butter 2 tbsps.
  • Page 25 Marinade Time: 1-2 hours Yield: 4 servings Ingredients: (4 oz.) Caribou Cubed Steaks (16 oz.) jar Cajun Injector® Creole Butter Recipe Marinade (10 oz.) packet of Cajun Injector® Chicken Fry Mix 1 tbsp. Cajun Injector® Quick Shake® Cajun Shake® 2 tbsps.
  • Page 26 Cajun Injector® Cottonseed Oil 1 lb. Chicken Wings Separated & Tips Removed 3 tbsps. Louisiana Brand Chicken Wing Seasoning 1 bag Cajun Injector® Chicken Fry Mix 1 cup Louisiana Brand Wildly Wicked Wing Sauce 2 cups Ranch Dressing 2 cups...
  • Page 27 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 out- side and inside of Cornish hens. Place Cornish hens in basket and lower slowly into oil. Fry for...
  • Page 28 Bite Size Crab Cakes Prep Time: 20 minutes Cook Time: 3-5 minutes Yield: 24 1 inch patties Ingredients: Cajun Injector® Cottonseed Oil 1 lb. Fresh lump crab meat 1/2 cup Breadcrumbs 1 tbsp. Minced parsley 1/2 tsp. Salt 1/2 tsp.
  • Page 29 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.
  • Page 30 Large eggs 1 lb. 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.
  • Page 31 Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep fry- ing 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.
  • Page 32 Ears of Corn, Shucked Method: Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is boil- ing, 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.
  • Page 33 Cajun Injector ® Friteuse • Chaudière • Marmite à vapeur Manuel d’utilisation Assemblage, Soin, Directives de sécurité Outils nécessaires pour l’assemblage: Clé anglaise et tournevis cruciforme Cet fritteuse est destinée seulement pour l’usage à l’extérieure. A travers la lecture de ce manuel d’utilisation, vous trouverez toutes les informations nécessaires à...
  • Page 34 Si vous sentez le gaz : • Fermer le robinet d’arrivée du gaz. • Eteindre toutes flammes avec un extincteur. • Si l’odeur persiste, rester au loin de l’appareil à gaz et téléphoner immédiatement à la caserne de sapeurs-pompiers dans votre localité. •...
  • Page 35 CUIRE AVEC DE LíHUILE OU DE LA GRAISSE: • NE PAS remplir la marmite d’eau, d’huile ou de graisse au-dessus du niveau maximum de remplissage. Suivre les instructions dans le manuel d’utilisation pour connaître les niveaux appropriés de remplissage d’huile, de graisse ou d’eau.
  • Page 36 Utiliser uniquement une bonbonne de gaz de 20 livres (9 kg) maximum munie d’une bague protectrice. • Placer toujours la friteuse à gaz Cajun Injector® dans un endroit à découvert et dans un rayon d’au moins 12 pieds (3.6 m). •...
  • Page 37 • Procéder à l’éssai d’étanchéité de gaz pour détecter toutes fuites de gaz sur toute la longueur du tuyau et aux points de raccordement avant chaque utilisation de la friteuse à gaz. • Éviter de frapper ou de cogner la friteuse à gaz lors de son utilisation afin d’éviter tous débordements ou éclaboussements.
  • Page 38 Stockage, placement et remplissage de la bonbonne de gaz : • Ne pas stocker une bonbonne de gaz de rechange dessous ou à proximité de l’appareil. • Ne jamais remplir la bonbonne de gaz au delà de 80 pour cent de sa capacité.
  • Page 39 LISTE DES PIÈCES GF13 - Couvercle GF7 - Vis d’anneau de pieds (3) GF11 - Ressort (1) GF9 - Tuyau avec Interruption GF5 - Vis de automatique et régulateur (1) pieds (6) GF12 - Marmite de 28 litres GF8 - Raccordement d’extension de sûreté...
  • Page 40 INSTRUCTIONS POUR L’ASSEMBLAGE Outils nécessaires: Clé anglaise et tournevis cruciforme Étape 1 - Fixer le brûleur en fonte au socle BARRE DE SUPPORT • Retourner complètement le socle et ÉCROU mettez le sur une surface plane. La barre de support du brûleur est celle qui est attachée aux deux côtés du bouclier.
  • Page 41 INSTRUCTION POUR L’ASSEMBLAGE Outils nécessaires : Clé anglaise et tournevis cruciforme Étape 4 – Assemblage du tuyau • Tourner le socle pour le mettre en position verticale et faites le reposer sur les pieds que vous venez d’installer. • Placer l’obturateur d’air contre le venturi du brûleur de manière qu’il se positionne au dessus et serve de couvercle.
  • Page 42 à 20 livres (9 Kg). • Si des bulles de savon persistent après avoir fait le test de fuite de gaz, arrêtez immediatement l’utilisation. Pour toute assistance et aide avec ce malfonctionnement, appellez votre revendeur de propane ou Bruce Foods Corporation au 1-800-229-9082.
  • Page 43 Étape 7 - Allumage du brûleur • S’assurer que la vanne de contrôle du régulateur soit fermer. • Tourner lentement la vanne de la bonbonne de gaz dans le sens des aiguilles d’une montre jusqu’à ce qu’elle soit ouverte. • Pour votre sécurité, il est conseillé...
  • Page 44 Étape 8 – Système d’écoulement rapide • Repérer les deux crochets à l’intérieur de la marmite non loin du rebord supérieur. Ces deux crochets sont les crochets du système d’écoulement rapide. • Deux trous de formes ovales sont situés sur le panier : Au dessus d’un des trous il est marqué...
  • Page 45 Frire des nourritures décongelées (L’huile peut prendre jusqu’à 55 minutes pour atteindre la température désirée) Nourriture Quantité maximum Température Durée Pommes frites 3 livres. (1.36 kilogramme) 400˚F (204˚C) 5-7 minutes Poulet frit 8 morceaux 350˚F (177˚C) 14-18 minutes Champignons 2 livres. (0.91 kilogramme) 325˚F (163˚C) 10-12 minutes Filets de poissons...

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