Masterbuilt Butterball Professional Series Turkey Fryer Manual

Masterbuilt Butterball Professional Series Turkey Fryer

COOKING CHART

PARTS LIST

ASSEMBLY INSTRUCTIONS

• Step 1
  Insert inner pot (5) into outer shell (1).
• Step 2
  Attach control panel and element (6) to outer shell Mounting Bracket as shown (Fig. A).
• Step 3
  Place basket (4) inside inner pot (5).
• Step 4
  Insert breakaway cord (7) into connection on outer shell as shown (Fig. B). Make sure “This Side Up” is shown on top for proper connection.
• Step 5
  Insert hinge tab on lid (3) into outer shell (1) as shown (Fig. C). Lid will snap into place when assembled correctly.
• Step 6
  Insert tabs on back cover (2) into slots on outer shell (1).

RECIPES

TURKEY NACHOS

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 cups coarsely chopped cooked Butterball® Turkey
• 1 package (10 ounces) tortilla chips
• 1 can (16 ounces) refried beans
• 2 cups shredded mozzarella cheese, divided
• 2 cups prepared salsa, divided Sour cream, if desired
• Chopped fresh cilantro, if desired Heat oven to 425°F(218°C).

Whisk together lime juice, olive oil, cumin and garlic powder in a medium bowl. Add turkey and toss to coat. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup of the shredded cheese.

Make another layer of tortilla chips. Spoon 1 cup of the salsa evenly over chips. Top with remaining 1 cup cheese. Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble. Serve hot with remaining 1 cup salsa. Add sour cream and cilantro, if desired.

FRIED CATFISH

• 4 pounds fresh or frozen catfish fillets, thinly sliced
• 1/2 cup prepared mustard
• Oil for frying
• 1 1/2 cups cornmeal
• 3 tbsp. of your favorite Cajun Seasoning

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 2-inch pieces. Combine fish and mustard; chill 15 minutes. Preheat oil to 375º F(191°C). Combine cornmeal and favorite Cajun Seasoning; stir well with a whisk. Evenly coat all sides of catfish with cornmeal mixture. Fry 6 or 8 pieces at a time for 4 to 5 minutes or until golden. Remove from hot oil and drain on paper towels.

DAY AFTER THANKSGIVING FRITTATA

• Non-stick cooking spray
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 1/2 cups chopped leftover cooked Butterball® Turkey
• 1/2 cup chopped zucchini or green beans
• 8 large eggs, slightly beaten
• 1/4 cup (1 ounce) shredded fresh Parmesan cheese

Preheat broiler with rack 4 to 5 inches from heating unit. Spray medium skillet with oven-proof handle with cooking spray; heat on medium-high heat. Add drained tomatoes, turkey and vegetable. Cook 3 minutes, or until heated through, stirring occasionally. Pour eggs evenly over turkey mixture. Reduce heat to medium.

As edge begins to set, lift up using a spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top. Place skillet under broiler. Broil 1 to 2 minutes, or just until top is set. Cut into 6 wedges.

HOT WINGS

• 2 gallons oil for frying
• 2 pounds chicken wings 1/2 cup butter
• 10 tbsp. your favorite Hot Sauce

Preheat oil to 375º F(191°C). Wash wings, split at each joint, and discard tips. Deep fry for 10-15 minutes until crispy. Drain well. Melt butter and combine with hot sauce. Dip wings in hot sauce.

RECIPES

ONION STRAW BLOSSOM

• Oil for frying
• 1/2 cup sour cream 1/4 cup chunky salsa
• 2 large (12 ounces each) white or Vidalia onions 3/4 cup all-purpose flour
• 2 tbsp. Mexican Chili Powder 1 tablespoon garlic salt
• 1 tsp black pepper
• 1 cup all-purpose flour 1/4 cup cornstarch
• 1 tsp salt
• 1 (12-ounce) non-alcoholic beer

Preheat oil to 375º F(191°C) in electric fryer. For sauce, combine sour cream and salsa in a small bowl. Refrigerate until serving. To make onion flower, peel onions and cut 3/4 inch off the top of each onion. Trim, but do not cut off root end. Cut each onion into quarters from the top to 1/2 inch from root end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2 inch from root end.

Using a sharp knife, remove some of the center petals, careful not to cut through the bottom. Discard center petals. Carefully spread the remaining petals apart. Place the 3/4 cup flour, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag; add onion, shaking to coat. Shake off excess flour mixture.

Repeat with remaining onion. Whisk the 1 cup flour, cornstarch, salt, and beer in a medium bowl until smooth. Dip onions in beer mixture, moving so onions are thoroughly coated. Drain to remove excess coating. Using a long  handled slotted spoon or wire basket, lower one onion, root-end side down, into hot oil. Fry about 3 to 4 minutes or until golden brown and onion is tender. Drain on wire rack. Spoon sauce into center of onion; serve immediately.

CITRUS SEAFOOD COCKTAIL

• 12 OZ bay scallops (fresh or thawed)
• 12 OZ fresh or frozen large shrimp with shells 1 tsp finely shredded ruby red grapefruit peel
• 1/3-cup ruby red grapefruit juice
• ¼ cup salad oil
• 2 tbsp. thinly sliced green onion
• 2 tbsp. finely chopped red or yellow sweet pepper
• 1 tbsp. white balsamic vinegar or white wine vinegar 1 tbsp. honey
• 1 ½ tsp anise seeds, crushed
• ½ tsp ground cinnamon
• ½ of a fresh pineapple, peeled, cored, and coarsely chopped 2 ruby red grapefruit, peeled and sectioned
• 2 oranges peeled and sectioned

Preheat fryer to 250°F(121°C) for boiling. Peel and devein shrimp, leaving tails intact. Cook scallops for 1-3 minutes or until they turn opaque. Cook shrimp for 1-3 minutes or until they turn pink. Do not combine yet. Drain, and rinse under cold water. Drain well. Place shrimp and scallops in a plastic bag set into a deep bowl.

For marinade, combine grapefruit peel, grapefruit juice, salad oil, Green onion, sweet pepper, vinegar, honey, anise seeds, cinnamon, and ½ tsp salt. Pour over seafood, seal bag Refrigerate for 2-24 hours turning bag occasionally. To serve, drain seafood mixture, discarding marinade. Gently combine seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.

TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL TEMPERATURES LISTED IN THE TABLE BELOW.

OPERATING INSTRUCTIONS

• Step 1
  Mount control panel and element onto bracket on outer shell (see Fig. A on pg. 3).
• Step 2
  Add oil or water to the MIN (1 gallon) or MAX (approx.2 gallons) fill line (see pg. 7).
• Step 3
  Attach power cord to control panel (see Fig. B on pg. 3). Plug power cord into an outlet (refer to “Warnings & Important Safeguards” section of manual). Power light will illuminate indicating the unit is plugged in and element is mounted correctly to the mounting bracket.
• Step 4
  Turn dial to set temperature. Ready light will illuminate when unit has reached set temperature and is ready for use.
• Step 5
  Push timer button to set to desired time. Once time has been set, release button and the timer will start. Timer counts down by minutes only until less than 1 minute remaining. Numbers will flash while counting down. Timer will beep when time has expired. To reset timer to 0 press and hold timer button while numbers are flashing. Release and press again to reset.
• Step 6
  When cooking time has elapsed and food is done, turn dial to MIN and unplug power cord from outlet. Allow excess oil to drain by hooking the drain clip on basket into drain clip mounting hole (see Fig. C on pg. 6).

STARTER TIPS

• FOR BEST RESULTS, READ the following start up tips before using this product. Remember this is an ELECTRIC unit and has different characteristics than a gas unit.
• FOR SAFETY, heating element only heats up when properly attached to mounting bracket (see assembly instructions). This is a powerful heating element and may cause circuit breaker to trip. Minimize occurrences by operating any additional appliances on separate circuit. Tripping circuit breaker will NOT damage unit or household electrical system.
• PRE-HEATING oil or water may take up to 35 minutes. Take advantage of this time to prepare foods for cooking. For optimum performance, completely pre-heat unit to cooking temperature before frying or boiling foods. Keep lid CLOSED during pre-heating and cooking. This will reduce heating time and keep temperature more consistent.
• POWER LIGHT will illuminate indicating power cord is plugged into outlet.
• READY INDICATOR LIGHT will turn ON when set temperature is reached. Indicator light will turn on and off to maintain set temperature.
• TIMER is NOT connected to heating element. Element WILL NOT TURN OFF when timer beeps.

TURKEY PREPARATION

1. Butterball Indoor Electric Turkey Fryer
2. 2 gallons of oil. Peanut oil is recommended because of the great taste and higher smoke point but any common cooking oil may be used.
3. Butterball Turkey Seasoning Kit
4. Butterball 10-14lb(4.5-6.35kgs) turkey

Rinse turkey thoroughly with warm water or soak in a warm water bath for no more than 30 minutes to ensure cavities are free of ice.

Pat turkey completely dry on outside with paper towels.

Dry inside cavities using paper towel as shown.If desired inject turkey with Butterball R Marinade (not included). Insert 4 to 8oz into each side of turkey breast, thigh, leg, and wing for a total of 8 to16oz.Season inside and outside of turkey with Butterball Turkey Seasoning (not included).

RECIPES

STEAMED CHICKEN BREASTS AND VEGETABLES

• 3 (12 oz.) whole chicken breasts, split and boned
• 1 teaspoon salt
• 1 teaspoon dried tarragon leaves, crushed
• 1 cup cold water
• 2 large carrots, peeled and sliced
• 6 new potatoes, washed and unpeeled, sliced 1/2 inch thick
• 3 zucchini, washed and unpeeled, sliced
• 1 bay leaf, crumbled
• 2 tablespoons chopped parsley

Rinse chicken breasts under cold running water and pat dry. On sheet of waxed paper, combine salt and tarragon. Sprinkle chicken breast halves on both sides, using 1/4 teaspoon of tarragon mixture on each breast half. Reserve rest of mixture for later use. Layer chicken breasts, skin side up in basket.

Layer with carrots, potatoes, zucchini and bay leaf in that order. Sprinkle with remaining tarragon mixture. Turn dial to 375º F(191°C) to bring to a boil. Then lower heat and steam, covered 35-40 minutes or until chicken and vegetables are tender. Remove from heat. Arrange chicken breasts and vegetables on a platter.

LOW COUNTRY BOIL

• 1 lb. shrimp
• 1 lb. crawfish
• 1 lb. smoked sausage cut 1inch long
• 8 pieces of short ear corn
• 1 bag of crab boil mix
• 2 lbs. of whole new potatoes
• Fill inner pot with water to max fill line. Add 1 bag of crab boil mix and bring water to a boil.
• Allow water to boil for 15 minutes. Add potatoes.
• Three minutes later, add corn.
• Three minutes later, add pre-cooked sausage (cut sausage in 1inch thick slices).
• Three minutes later, add shrimp and crawfish together.
• Three minutes later, remove and serve.

STEAMED SWEET AND SOUR SHRIMP

• 2 large nectarines, pitted
• 3 large plums, pitted
• 3 tbsp. apricot preserves
• 5 tbsp. Dijon mustard
• ¼ tsp dried chili flakes, or jalapeño pepper finely chopped
• ¼ tsp salt to taste
• 1 lemon, squeezed
• 1 lb. shrimp

Pre-heat fryer to 250º F(121°C). Clean, peel, and devein  shrimp. Add shrimp to basket and steam until they turn pink. Puree nectarines, plums, preserves, mustard, chili flakes, salt, pepper and lemon juice. Transfer to a large bowl. Add shrimp and toss until coated. Serve cold as an appetizer or hot over rice for a main dish.

VEGETABLE TEMPURA

• 2 gallons of oil for frying
• 2 cups All Purpose Flour
• 1 tsp salt
• 2 cups ice water
• 2 eggs, separated
• 2 lbs. assorted vegetables: mushrooms, zucchini, broccoli, cauliflower, carrots, bell pepper strips

Combine flour and salt in medium mixing bowl. Stir in cold water and egg yolks; mix just to combine. In another bowl beat the egg whites just until frothy; fold into batter mixture. Do not over mix; batter should be a little lumpy.
Cover and refrigerate for 30 minutes

Pour oil into deep fryer; heat to 375º F(191°C). Working in batches, dip vegetables in batter. Fry 2 to 3 minutes, or until lightly golden brown, turning as needed for even browning. Drain on paper towels. Serve immediately or keep warm in 175 degree oven. Serve with Oriental Sauce.

• Oriental Sauce
• ¼ cup soy sauce
• ¼ cup water
• 1 tsp sugar
• 1 tsp ground ginger

Blend all ingredients in small bowl. Sprinkle with finely chopped green onion, if desired.

FREQUENTLY ASKED QUESTIONS

1. Why won’t my turkey fryer turn on?
   The Control Panel features a “Safety Switch” that must be mounted properly on the mounting bracket of the outer shell for unit to power on (see pg.3). Power light will illuminate when control panel is mounted correctly.
2. How much oil do I need to use?
   Fryer will require approximately 2 gallons (7.6L) of oil max. The MAX fill line is the maximum amount of liquid that can safely be used in this unit. Filling to the line is more than enough water or oil to prepare most food in this (see pg. 7). Oil may not cover top of turkey breast. It is not necessary to add more oil, the breast will cook through completely during frying.
3. What type of oil should I use?
   Peanut oil is recommended because of the great taste and higher smoke point but any common cooking oil may
   be used.
4. How hot will the oil become?
   Oil will reach 375°F (191°C) in approximately 35 minutes. Oil temperature will decrease when turkey is placed in fryer. Follow set cooking time in this manual.
5. Should I keep the lid on during use?
   Yes, the lid helps retain heat, and keeps splatter inside unit.
6. What size turkey can I deep fry in this unit?
   A 10-12lb (4.5 – 5.4kgs) turkey is recommended. However, you can deep fry up to a 14 lb (6.35kgs) turkey in this unit. DO NOT EXCEED 14 lbs. (6.35kgs).
7. Can an extension cord be used with this unit?
   No, extension cords will lose electric current resulting in increased cooking time and decreased performance. Extension cords can also pose a trip hazard.
8. Does the turkey go in the basket breast side up or down?
   Turkey and turkey breasts should be placed horizontal in basket, breast side up (see Fig. A on pg. 6).
9. I followed the formula and the turkey did not fully cook. What went wrong?
   Cooking conditions may vary. Turkey could have been cold. Bring turkey to room temperature before frying. Sometimes a cold or frozen spot in a joint or deep in the turkey breast does not allow that section to cook properly. For best results wash with lukewarm water and pat dry inside and outside with paper towels before injecting with marinade.
10. Can the Electric Turkey Fryer be used outdoors?
    Outdoor use is not recommended for Master builds’ Butterball Electric Turkey Fryer. If you do not want to use the unit in your house please use in a garage or covered patio to prevent Electric Turkey Fryer from being exposed to rain showers.

HOW TO FRY A TURKEY IN THE BUTTERBALL ELECTRIC TURKEY FRYER

DEEP FRIED WHOLE TURKEY

A 10-12lb (4.5-5.4kgs) turkey is recommended. However, you can deep fry up to a 14 lb. (6.35kgs) turkey in this unit. DO NOT EXCEED 14 lb. (6.35kgs). Frozen turkeys that are to be used for deep frying should be thoroughly defrosted 35°- 40°F(1.6°- 4.4°C). The turkey must be rinsed on the outside and in the cavities with warm water or soaked in a warm water bath for no more than 30 minutes to remove any possibility of remaining ice crystals and then dried thoroughly with paper towels before immersing in hot oil. This will reduce splatter.

THAWING TURKEY

Allow approximately 24 hours for every 4lbs (1.8kgs) of turkey thawed in the refrigerator.

COOKING INSTRUCTIONS

1. Insure that the turkey is completely thawed and free of ice and water. Remove neck and giblet bag. Pay special attention to inner cavity area when checking for ice or water.
2. Fill pot with oil to the max fill line.
3. Set control dial to 375°F (191°C) (pre-heating time may take up to 35 minutes).
4. Close lid on the fryer.
5. While oil is pre-heating, prepare the turkey (see pg. 5). Inject with Butterball Marinade and season the outside of the turkey with a Butterball Turkey Seasoning .
6. CALCULATE COOKING TIME
   The formula for calculating turkey cooking time is to fry turkey 3.5-4 minutes per pound (0.45kg). Using a meat thermometer check turkey breast to ensure it has reached the appropriate cooking temperature 165°F-170°F (74°C-77°C). If you do not have a meat thermometer then fry turkey 4 minutes per pound (0.45kg).
7. Ready indicator light will illuminate when temperature is reached.
8. Place turkey horizontally in basket, breast side up (Fig. A).
9. Wearing protective gloves or mitts, hook the basket handle with the lifting hook and VERY SLOWLY lower the basket into the hot oil (Fig. B).
10. With basket in place, close lid.
11. Set digital timer to calculated time (see Operating Instructions pg. 4).
12. Be certain to cook for complete calculated time .
13. When time is up, turn the turkey fryer to MIN and unplug from outlet. Lift the basket from the hot oil slowly, hooking the drain clip on basket into drain clip mounting hole (Fig. C).
14. Allow turkey to rest in basket for 10 minutes before removing for carving and serving. 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). Start at 375°F (191°C) after lowering turkey breast into unit reduce temperature to 325°F (163°C) for entire cooking time.

• 6 lbs.
• X 7 min 42 min Total Cooking Time

HOW TO STEAM USING APPLIANCE

• Add water to Max Fill Line. Do not add water past this line. Do not allow water to evaporate. This will cause element to overheat and damage the unit.
• Water will boil at 212°F (100°C). When steaming or boiling turn dial to 375°F (191°C) to ensure unit will not cycle and water will continue boiling.

DRAIN VALVE

• Valve must be in OFF position. before cleaning or storing.
• Remove safety cap on drain valve.
• Screw valve spout attachment onto drain valve. Do not over tighten. This could damage threads and cause leakage. If spout becomes snug in the up position turn counter clockwise until it is in the down position.
• Align spout over container with opening facing downward. Open valve to drain.
• Close valve when complete.
• Unused oil may be stored in appliance. Do NOT store water in appliance.

RESET FUNCTION

• Your appliance is equipped with an overheat safety feature.
• If appliance overheats it will shut off automatically.
• To reset appliance, unplug from outlet, then insert a toothpick into small hole found on inside of control panel. This will reset unit.

CAVITIES

• Cavities in unit are designed to catch grease and condensation from steam. Wipe out cavities using damp cloth after each use.

TROUBLESHOOTING GUIDE

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Masterbuilt Butterball Professional Series Turkey Fryer-FAQs