Masterbuilt Fryer 20010109 User Manual

Distributed By:

Masterbuilt Manufacturing, Inc.

1 Masterbuilt Court

Columbus, Georgia 31907

1-800-489-1581

OPERATION MANUAL & SAFETY INSTRUCTIONS

MODEL: 20010109

CSA CERTIFIED

TO UL STANDARD

1083

HOUSEHOLD

USE ONLY

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COOKING CHART

DO NOT RETURN TO RETAILER

For Assembly Assistance, Missing or Damaged Parts

Call: MASTERBUILT Customer Service at 1-800-489-1581 or

EMAIL us at [email protected].

STOP!

Frying Non-Frozen Foods

(Oil may take up to 35 minutes to reach desired temperature)

Food

Maximum Qty.

2 lbs (0.91kgs)

6 pieces

Temperature

375°F (191°C)

350°F (177°C)

325°F (163°C)

375°F (191°C)

Time

PARTS LIST

French Fries

Fried Chicken

Mushrooms

Fish Fillets

10-12 min.

14-18 min.

10-12 min.

6-8 min.

2 lbs (0.91kg)

Whole Turkey

10-14 lbs (4.5-6.4kgs) 375°F (191°C)

3.5-4 min. per lb(0.45kg)

Hot Wings

2 lbs (0.91kgs)

375°F (191°C)

10-15 min.

Frying Frozen Foods

(Refer to instructions on food packaging first)

Fried Okra

1 lb (.45kgs)

2 lbs (0.91kg)

1 lb (.45kgs)

8 lbs (3.6kgs)

1 lb (.45kgs)

375°F (191°C)

325°F (163°C)

5-7 min.

7-8 min.

Chicken Nuggets

Mushrooms

Fish Sticks

8-9 min.

6-7 min.

Corn Dogs

see packaging

ITEM NO.

QTY

DESCRIPTION

Outer Shell

Cheese Sticks

Boiling Non-Frozen Foods*

Back Cover

Corn on the Cob (short ears)

Shrimp

12 cobs

5 lbs (2.3kgs)

3 lbs (1.36kgs)

1 dozen

375°F (191°C)

5-8 min.

3-4 min. or until pink

25 min.

Lid

Basket

Red Potatoes

Eggs

Inner Pot w/ Drain Valve

Control Panel and Element

Breakaway Cord

Lifting Hook

10 min.

Pasta Shells

Hot Dogs

2 lbs (0.91kg)

Until tender

2-3 min.

Steamed Foods*

Valve Spout

(refer to instructions on food packaging first)

Safety Cap

King Crab Legs

Clams/Mussels

Yellow Squash w/ Red Peppers

Blue Crabs

5 lbs (2.3kgs)

2 lbs (0.91kg)

375°F (191°C)

5-8 min.

5-7 min. or until open

steam until tender

6-10 min.

PARTS LIST

ITEM NO.

DESCRIPTION

ITEM NO.

DESCRIPTION

Lobster

1-3

10-12 min.

9901090005

Lid Kit

9001090018

Control Panel w/ Element

Break-away Cord

Lifting Hook

*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.

9901090006

9901090007

9901090008

9001090016

9901090013

9001090024

9901090015

Outer Shell Kit

9001090019

9001090020

9901090009

9001090022

9001090007

9901090014

9901090010

Inner Pot w/Drain Valve

Lid Handle Kit

WARNING

Valve Spout Kit

Safety Cap

• NEVER place frozen or icy poultry in oil. Use extreme caution when cooking frozen foods.

Never fill oil past max fill line or exceed maximum amount of food in basket. Spill over can

cause serious injury. Slowly lower basket into hot oil and cover with lid. Always wear

protective gloves or mitts.

Turkey Basket

Back Cover Kit

Filter Cover

Filter

Filter Replacement Kit (Non-Warranty)

Instruction Manual

• When using drain hook on basket, make sure that basket is firmly in place on rim of pot

before releasing handle so basket will not fall back into hot oil or water causing personal

injury.

Rubber Foot Kit

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ASSEMBLY INSTRUCTIONS

RECIPES

Step 1

TURKEY NACHOS

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

DAY AFTER THANKSGIVING FRITTATA

Insert inner pot (5) into outer shell (1).

Non-stick cooking spray

Note: Insert inner pot at an angle to fit valve into side

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

opening of outer shell.

1 teaspoon garlic powder

Step 2

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

Attach control panel and element (6) to outer shell

Mounting Bracket as shown (Fig. A).

1/4 cup (1 ounce) shredded fresh Parmesan cheese

Drain Clip

Note: Control panel must be correctly attached for

appliance to operate. A built in safety switch

on control panel will prevent element from

heating if not mounted properly.

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.

Chopped fresh cilantro, if desired

Heat oven to 425°F(218°C)

Step 3

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 basket (4) inside inner pot (5).

Whisk together lime juice, olive oil, cumin and garlic powder

in a medium bowl. Add turkey and toss to coat.

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.

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.

Storage for

Valve Spout

Place skillet under broiler. Broil 1 to 2 minutes, or just

until top is set. Cut into 6 wedges.

Storage for

Power Cord

Drain Clip

Mounting Hole

Step 5

Make another layer of tortilla chips. Spoon 1 cup of the salsa

evenly over chips. Top with remaining 1 cup cheese.

Insert hinge tab on lid (3) into outer shell (1) as

shown (Fig.C). Lid will snap into place when

assembled correctly.

Bake nachos 15-20 minutes or until heated through and

cheese melts and begins to bubble.

Mounting

Bracket

Note: To remove lid push tabs together on outer shell

and pull lid up.

Serve hot with remaining 1 cup salsa. Add sour cream and

cilantro, if desired.

Release

Button

Step 6

Insert tabs on back cover (2) into slots on outer

shell (1).

Note: To remove back cover press release button

FRIED CATFISH

HOT WINGS

and slide cover off.

Safety Switch

4 pounds fresh or frozen catfish fillets, thinly sliced

1/2 cup prepared mustard

Oil for frying

2 gallons oil for frying

2 pounds chicken wings

1/2 cup butter

1 1/2 cups cornmeal

10 tbsp your favorite Hot Sauce

3 tbsp of your favorite Cajun Seasoning

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.

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.

Fig. C

Fig. A

Fig. B

Tabs

CAUTION

• Do NOT store power cord in storage compartment until unit has cooled.

• Do NOT operate appliance with a damaged cord, plug, or after appliance malfunctions, or

has been damaged in any manner. Contact Masterbuilt Customer Service for assistance at

1-800-489-1581.

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OPERATING INSTRUCTIONS

RECIPES

Step 1

ONION STRAW BLOSSOM

Mount control panel and element onto bracket on outer shell (see Fig. A on pg. 3).

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

Step 2

Add oil or water to the MIN (1 gallon) or MAX (approx.2 gallons) fill line (see pg. 7).

Note: Unit uses approximately 2 gallons of oil when frying a turkey.

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.

1 (12-ounce) non-alcoholic beer

Step 4

Turn dial to set temperature. Ready light will illuminate when unit has reached set

temperature and is ready for use.

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.

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.

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

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.

½ of a fresh pineapple, peeled, cored, and coarsely chopped

2 ruby red grapefruit, peeled and sectioned

2 oranges peeled and sectioned

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.

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.

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.

CAUTION

TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL

TEMPERATURES LISTED IN THE TABLE BELOW.

• Do not use appliance without water or oil in pot. Unit can be severely damaged if heated while

empty.

USDA* Safe Minimum Internal Temperatures

• Place unit on level and stable surface to prevent tipping.

• Hot when in use.

• Do not overfill pot past max fill line.

• Do not mix different types of oil at the same time.

• Never melt fat or lard on the heating element or in basket.

Fish

145°F (63°C)

160°F (71°C)

145°F (63°C)

160°F (71°C)

165°F (74°C)

Pork

Egg Dishes

Steaks and Roasts of Beef, Veal or Lamb

Ground Beef, Veal or Lamb

Whole Poultry (Turkey, Chicken, Duck, etc.)

WARNING

The materials used in this product may contain lead a chemical known to the State of

California to cause birth defects and other reproductive harm.

Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)

* United States Department of Agriculture

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TURKEY PREPARATION

RECIPES

STEAMED CHICKEN BREASTS AND VEGETABLES

STEAMED SWEET AND SOUR SHRIMP

2 large nectarines, pitted

3 large plums, pitted

3 tbsp apricot preserves

5 tbsp Dijon mustard

3 (12 oz.) whole chicken breasts, split and boned

1 teaspoon salt

1 teaspoon dried tarragon leaves, crushed

1 cup cold water

ONLY

2 GALLONS

OF OIL!

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

¼ tsp dried chili flakes, or jalapeño pepper finely chopped

¼ tsp salt to taste

1 lemon, squeezed

1 lb shrimp

2 tablespoons chopped parsley

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.

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.

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.

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

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.

VEGETABLE TEMPURA

LOW COUNTRY BOIL

2 gallons of oil for frying

1 lb shrimp

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

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

Dry inside cavities using paper towel as shown.

Pat turkey completely dry on outside with paper

towels.

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).

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

Three minutes later, add shrimp and crawfish together.

Three minutes later, remove and serve.

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

Season inside and outside of turkey with

If desired inject turkey with Butterball Marinade

Butterball Turkey Seasoning

(not included). Insert 4 to 8oz into each side of

turkey breast, thigh, leg, and wing for a total of

8 to16oz.

(not included).

Blend all ingredients in small bowl. Sprinkle with finely

chopped green onion, if desired.

TO ORDER BUTTERBALL SEASONING KIT CALL 1-800-489-1581

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FREQUENTLY ASKED QUESTIONS

HOW TO FRY A TURKEY IN THE

BUTTERBALL ELECTRIC TURKEY FRYER

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.

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)

Fig. A

turkey in this unit. DO NOT EXCEED 14 lb (6.35kgs).

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.

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.

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.

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

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.

Fig. B

Should I keep the lid on during use?

Yes, the lid helps retain heat, and keeps splatter inside unit.

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).

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).

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.

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 .

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).

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.

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.

Fig. C

Drain

Clip

NOTE:

•

Cooking conditions vary. Insert a food thermometer 2 inches (5.08cm) into the deepest

part of turkey breast and make sure an internal temperature of 165°F (74°C) is reached.

Purchase 2 gallons (8qts) of oil to be used, although unit uses slightly less than

2 gallons (8qts).

Can the Electric Turkey Fryer be used outdoors?

Outdoor use is not recommended for Masterbuilt’s 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.

• Butterball turkey is recommended however if you have another brand please

remove the pop-up cooking indicator and leg ties.

VISIT OUR WEBSITE FOR MORE INFORMATION AND GREAT TASTING RECIPES.

www.masterbuilt.com

Drain Clip

Mounting Hole

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

7 min

DO NOT RETURN TO RETAILER

For Assembly Assistance, Missing or Damaged Parts

42 min Total Cooking Time

STOP!

Call: MASTERBUILT Customer Service at 1-800-489-1581 or

EMAIL us at [email protected].

NOTE: • Reducing temperature to 325°F (163°C) is for cooking a turkey breast ONLY

Do not reduce the temperature when cooking a whole turkey.

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STORAGE & MAINTENANCE

CAUTION

HOW TO STEAM USING APPLIANCE

HOW TO CLEAN UNIT

WARNING

•

Add water to Max Fill Line. Do not add water past this line. Do

•

nnot allow water to evaporate. This will cause element to overheat

aand damage the unit.

Disconnect electric cord from outlet, before

cleaning, servicing and/or removing heating

element. Electrical shock can result in personal

injury or death.

•

Do not place control panel under running

water. Immersing control panel and cord can

cause electrocution.

MAX FILL

LINE

• 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.

Masterbuilt recommends cleaning unit prior to use.

Do not pour used oil in sink. Drain it back

into oil containers.

ELEMENT

Clean lid, inner pot, and basket with a damp cloth or

sponge using a mild detergent. Rinse and dry

thoroughly. These parts may also be cleaned in a

dishwasher.

DRAIN VALVE

Turn appliance off, unplug and

let cool for 2 hours if using

water, 5 hours if using oil

before cleaning or storing.

• Valve must be in OFF position.

Clean outer shell, cord, control panel and element

with a damp cloth or sponge using a mild detergent.

Dry thoroughly. NEVER put these parts in a

dishwasher or submerge in water.

• Remove safety cap on drain valve.

DRAIN

VALVE

• Screw valve spout attachment onto drain valve. Do not

oovertighten. This could damage threads and cause leakage.

IIIf spout becomes snug in the up position turn

VALVE

SPOUT

ccounterclockwise until it is in the down position.

• Align spout over container with opening facing downward.

OOpen valve to drain.

TROUBLESHOOTING GUIDE

• Close valve when complete.

SYMPTOM

CAUSE

POSSIBLE SOLUTION

• Unused oil may be stored in appliance. Do NOT store water

i in appliance.

Power light won’t come on.

Unit not plugged into wall.

Check wall connection.

Break-away cord is loose or not

connected.

Disconnect and reconnect power

cord sections.

RESET FUNCTION

Control Panel is not attached to outer Remove and reinstall. Make sure

• Your appliance is equipped with an overheat safety feature.

• If appliance overheats it will shut off automatically.

shell correctly.

control panel is mounted onto the

outer shell bracket to engage safety

switch.

If none of these solutions work, reset

unit (see page 7). If unit still does

not work, contact Masterbuilt

at 1-800-489-1581.

RESET

BUTTON

• To reset appliance, unplug from outlet, then insert

a toothpick into small hole found on inside of control panel.

This will reset unit.

Household fuse tripped.

Temperature dial has not been set.

Make sure other appliances are not

operating on the same electrical

circuit. Check household fuses.

Power light is on, unit isn’t heating.

Unit will not begin heating until

temperature is set.

CAVITIES

Temperature setpoint already

reached.

Allow unit to cool below setpoint or

enter higher setpoint.

CAVITIES

Controller malfunctioning.

Contact Masterbuilt at

1-800-489-1581.

• Cavities in unit are designed to catch grease and

condensation from steam. Wipe out cavities using

damp cloth after each use.

Unit takes excessive amount of time Unit plugged into an extension cord. Place unit close to an outlet so an

to heat up (longer than 1 hr 15 mins).

extension cord is not needed.

Lid not in place.

Close lid on unit to retain heat.

Controller malfunctioning.

Contact Masterbuilt at

1-800-489-1581.

Appliance overheats, then shuts off.

Temperature sensor malfunctioning,

overheat sensor shutting unit off.

Contact Masterbuilt at

1-800-489-1581.

If symptom is not listed here OR in FAQ section,

please contact Masterbuilt at 1-800-489-1581.

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