Replacement Parts List - Masterbuilt 20010106 Assembly, Use & Care Manual

REPLACEMENT PARTS LIST

ITEM NO. DESCRIPTION
902060002 Outer Shell
902060003 Inner Pot
902060006 Basket
902060001 Lid
902060007 Lifting Hook
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
STOP!
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at Customerservice@masterbuilt.com
ATTACHING OUTER SHELL FEET
Philips Head Screws
Outer Shell Foot
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ITEM NO. DESCRIPTION
902060004 Element
902060005 Breakaway Cord
990060166 Element Bracket Kit
990060167 Outer Shell Foot Kit
990060168 Outer Shell Handle Kit
Tools Needed:
Phillips Head Screwdriver
Insert tabs on top of feet into holes
in bottom of outer shell and secure
with phillips head screws provided
as shown.
DEEP FRIED WHOLE TURKEY
MAXIMUM RECOMMENDED
TURKEY SIZE IS 14 POUNDS (6.35kgs)!
Allow turkey to reach room temperature or
set out 1 hour before frying.
THAWING TURKEY
The National Wild Turkey Federation
recommends refrigerator thawing and to
allow approximately 24 hours for every five
pounds (2.3kgs) of bird thawed in the
refrigerator.
COOKING INSTRUCTIONS
1. Insure that the turkey is completely
thawed, free of ice and water. Remove
neck, giblet bag, plastic pop-up cooking
indicator and leg ties. Pay special
attention to inner cavity area when
checking for ice or water.
2. Fill pot with oil to the fill line.
3. Set control dial to 400°F (204°C)
(pre-heating time may take up to 55
minutes).
4. Place lid on the fryer.
5. While oil is pre-heating, prepare the
turkey. Inject with a marinade of your
choice and season the outside of the
turkey with a Cajun rub.
6. CALCULATE COOKING TIME
The formula for calculating turkey
cooking time is fry turkey 3 minutes
per pound (0.45kg), then add 5
minutes to total cooking time:
13.86 lbs X 3 min 41.58 min
Plus 5 minutes + 5.00 min
Total Cooking Time = 46.58 min
NOTE: Cooking conditions vary. Insert a food
thermometer 2 inches (5.08cms) into
the deepest part of turkey and make
sure an internal temperature of 180°F
(82°C) is reached.
RECIPES
7. Heating indicator light will go OFF
when temperature is reached.
8. Place turkey horizontally in basket,
breast side up.
9. Wearing protective gloves or mitts, hook
the basket handle with the lifting hook
and very slowly lower the basket into the
hot oil.
10. With basket in place, cover with lid.
11. Set a kitchen timer or mark time.
12. Heating light will come on, indicating the
element is heating. Be certain to cook
for complete calculated time .
13. When time is up, turn the turkey fryer
OFF and lift the basket from the hot oil
slowly, hooking the basket to the side
of the pot with the drain clip.
14. Carefully tilt the turkey up on one end to
allow oil to drain out of the center cavity.
The turkey can remain in the basket to
cool until ready to serve.
DEEP FRIED TURKEY BREAST
Follow the above directions and safety
precautions and adjust formula to 7 minutes
per pound (0.45kg), then add 5 minutes to
total cooking time.
LOW COUNTRY BOIL (BOILING)
• 1 lb (0.45kg) shrimp
• 1 lb (0.45kg) crawfish
• 1 lb (0.45kg) smoked sausage
• 8 pieces of short ear corn
• 2 bags of crab boil mix
• 2 lbs (0.91kg) of whole new potatoes
Fill inner pot with water to fill line, add 2
bags of crab boil mix and bring water to a
boil. Allow water to boil for 15 minutes
then add sausage (cut sausage in 1/4 inch
(0.64cm) thick slices). Three minutes later,
add potatoes; 3 minutes later, add corn; 3
minutes later, add shrimp and crawfish
together; 3 minutes later, remove and
serve.
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