Important Fryer Guidelines; How To Prepare A Whole Turkey For Frying - Presto ProFry Instructions Manual

Important Fryer Guidelines

• Use fryer only on a clean, dry, level, and stable surface, away from the edge.
• Never preheat or use the fryer without oil or with an insufficient amount of oil. Failure to
fill the removable pot with oil to the TURKEy fill line, also referred to as the minimum
fill line, will cause overheating and damage to the product. The minimum amount of oil for
this fryer is 1 gallon (4 quarts). Also, never exceed the maximum (MAX) fill line. Using
more than the maximum amount of oil may cause the oil to boil over the top of the fryer.
The maximum amount of oil for this fryer is 1.3 gallons (about 5¼ quarts). The TURKEy
and MAX fill lines are embossed inside the removable pot (Fig. 6).
• When deep frying foods, you may use vegetable oils, such as peanut, canola, corn,
sunflower, or soybean. Peanut oil is highly recommended for frying because of its high smoke point. Refined olive oil can
also be used, but avoid extra virgin olive oil, as it has a low smoke point.
• Do not use solid fat (shortening, butter, margarine, lard). Solid fat will not melt uniformly and will cause the unit to overheat
resulting in the reset button tripping. In addition, solid fat will cause severe smoking and solidify once it has cooled, making
it very difficult to remove or insert the control assembly.
• Avoid preheating oil longer than necessary and turn off the fryer once the last batch of food has been removed. The longer
oil is heated, the more it deteriorates.
• Always remove plug from wall outlet and then from turkey fryer when unit is not in use.
• Always allow fryer to cool completely before removing any parts, before removing oil, and before cleaning.
• If unit fails to preheat:
1. Check cord assembly to assure magnetic plug is attached to the appliance and the cord is plugged into the wall outlet.
2. Check to see that both guides on the front of the control panel are properly positioned in the tracks on the back of the
base (see Fig. 11 and Fig.12, page 9).
3. The reset button may have tripped. See "Reset Button" section on page 5. Before plugging the unit back in, make sure
there is sufficient oil or water in the fryer, or if the oil is old, replace the oil with fresh oil.
• If the unit stops heating, see #1 and #3 above.

How to Prepare a Whole Turkey for Frying

For a helpful How-To video, visit www.GoPresto.com/how/prep/
IMPORTANT: The frozen tag weight of a whole turkey should not exceed 15 pounds.
If frying a fresh whole turkey, the weight of the turkey should not exceed 12½ pounds.
1. Completely thaw turkey before frying using one of these methods:
a. The safest method of thawing is in the refrigerator. you will need to allow one
day of thawing for every 4 pounds of weight. Once thawed, the turkey can safely
be kept in the refrigerator for another two days.
b. A second and faster method is to thaw the turkey in cold water. Leave the turkey
in its original wrapping and submerge it in a sink or large container full of COLD
water. Change the water every 30 minutes, replacing it with fresh cold water.
Allow 30 minutes of defrosting time per pound. Once the turkey has thawed,
cook it immediately.
2. Open turkey wrapping and remove turkey, allowing excess moisture to drain away.
3. Pull out pop-up thermometer (if provided) and discard.
4. Remove gravy packet (if provided), neck, and giblet package from turkey cavity or
neck area.
5. Cut away excess skin and fat at the neck area following the contour of the breast.
you will be removing a sizable amount of skin and fat, as is illustrated in Fig. 7.
6. After removing the neck skin and fat, you will find a white, triangle-shaped piece of fat attached just above the neck stub.
Using your index finger and thumb, pull out this piece of fat and discard. Removal of this fat allows the oil to circulate
through the turkey during frying.
7
BEFORE
Cut excess
neck skin
Pull out triangle-shaped piece of fat
Fig. 6
Fig. 7
AFTER