Bayou Classic 3066 Use Manual page 14

If peanut oil is not available or cannot be used due to allergic reactions, then any
vegetable oil may be used.
7. How long can cooking oil be stored?
If refrigerated, cooking oil can be stored up to one year. If not refrigerated, store in a dark,
cool place. Clean, unrefrigerated oil can be stored 3 to 6 months. Store cooking oil in
original container. Do not store inside the cooking pot or in metal containers.
8. How do I clean & strain cooking oil for storage?
Typically, the upper portion will remain clean and clear. After the
oil has cooled, simply dip a large measuring cup (or any container
with a pour spout) into the cooking oil and pour it into the original
container. (as shown) Hint: use a funnel or hold the container
above the pot to collect any spills.
When nearing the bottom of the pot, you have options:
a. Discard all remaining oil and residue.
b. Use funnel and small cheese cloth to separate the remaining oil from the residue.
CAUTION: Cooking oil remains hot for a very long time. Always allow 2 hours or more
for the cooking oil to cool down before straining and storing. Place the lid on the pot during
the cool-down period.
9. How do I dispose of used cooking oil?
Help keep local waterways clean! When disposing of used cooking oil, never pour it down
the drain! Fats, oil and grease can cause problems further down the sewer pipe. Instead,
pour used cooking oil in the same container it was purchased in (or any container with a
lid) and dispose of it in the garbage.
10. How do I season a turkey or chicken?
No batter is required when deep frying whole turkeys or chickens. Typically, a generous
portion of poultry seasoning is sprinkled and rubbed onto or under the skin and interior
cavity. Hint: salt & pepper or any dry rub-on seasoning may be used. Any injection
marinade may be used as long as it is a thin-based liquid. Hint: certain marinades contain
large bits of onion, pepper, etc. which can clog the needle of the injector. Make sure to
use a thin-base liquid marinade. Powder-based marinades may also be used. Hint: for
best results, mix orange juice with warm water, then dissolve the powder into the liquid.
Note: Orange juice enhances the marinade flavor plus acts as a meat tenderizer.
Warm liquids more readily dissolve powder marinades. For best results, season poultry
and place in refrigerator overnight or at least 3 hours prior to frying.
Hint: try injecting your favorite brand of beer, wine, or sherry mixed with worcestershire
into the chickens prior to frying or grilling. The results are spectacular!
Remember the operator of the cooker must remain completely sober during use.
11. How much marinade or seasoning do I use?
A generous portion of rub-on seasoning is recommended; use your own preference.
Liquid marinade: 1
1/2
12. At what temperature and how long do I fry whole turkeys and chickens?
Optimum frying temperature is 350°F. Control frying temperature by adjusting regulator
valve. Whole turkeys typically require 3 – 3
may require a few more minutes overall. A single whole chicken takes about 18 minutes.
Three chickens on skewers take about 20 minutes. Turkey breasts and most other foods
require about 3 – 3
- 2 oz. per pound. Let your taste buds be your guide.
1/2
minutes per pound.
1/2
13
minutes per pound. Cold, windy conditions