King Kooker Cast Cookers with Timers - Manual (Page 25)

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7. Cleaning of the appliance:
cooker Frame, lP Hose/regulator and timer: If necessary, remove any oil or liquid which has
spilled onto the unit during cooking with mild soapy water on a rag and towel dry. Do not let water
enter or collect in housing of timer. Do not immerse the burner unit or hose/regulator as this will
cause rust and damage components of the timer.
Aluminum or stainless steel Pots: Clean after each use according to the directions below.
cast Iron cookware: Clean after each use according to the directions below.
thermometer: Clean after each use with mild soapy water and towel dry. Do not submerge in
liquid or put in dishwasher.
tIPs For cArInG For
AlumInum Fry PAns And boIlInG Pots
It is not necessary to season aluminum pots before cooking with them. Wash with a liquid dish washing
detergent and towel dry.
After cooking, wash aluminum pots and fry pans in hot, sudsy detergent. If grease or black soot has
cooked to the outside of the pot while cooking with your outdoor cooker, scrub the outside of the pot
with a steel wool scouring pad.
do not sPrAy oVen cleAner on AlumInum Pots to remoVe GreAse or soot.
oVen cleAner WIll cAuse tHe FInIsH to become dull.
If food remains stuck in the pan after cooking, add hot water and let soak. Then scrub the pan with
soap and steel wool to loosen the food.
If hard water causes darkening on the interior of your pot, fill to the level of the darkened area with a
water and cream of tartar or vinegar solution (mixed with the concentration of three cups of water to
one tablespoon cream of tartar, or vinegar). Boil five to ten minutes.
neVer PlAce An emPty AlumInum or stAInless steel Pot on A lIt cooKer. A hole
will be burned in the bottom of the pot. Discoloration, scratching, and dimpling may occur with the use
of pots on outdoor cookers. This does not affect the performance of the pot.
Do not store used oil inside your aluminum pot. The salt used in cooking can corrode the pot causing
the pot to leak. Wash the pot after each use with hot, soapy water and rinse.
seAsonInG & cAre oF cAst Iron cooKWAre
New Cast Iron Pots are coated with paraffin to prevent rusting. Before using for the first time, wash with
mild soapy water, rinse, and dry thoroughly. Never use abrasive detergents. Grease the entire surface
of the cookware with a thin coating of solid vegetable shortening. Do not use salted fat (margarine
or butter). Heat for 30-60 minutes in oven at 300-350 °F (149-177°C). Remove from oven, pour out
excess grease, and wipe with a paper towel. This completes the seasoning process. Each time the
cast iron is used, coat the entire surface with a thin coat of solid vegetable shortening, wipe with a
paper towel, and store.
InFormAtIon reGArdInG cooKInG oIl
In our instructions we suggest peanut oil for deep frying. While this is an excellent choice, any good liquid
vegetable oil may be substituted.
suGGestIons For KeePInG used cooKInG oIl:
After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or
similar sturdy plastic or glass container.This can be accomplished by using filter paper (coffee filters) or a clean
cloth (dishtowel). Never pour hot oil into a container. For best results store oil in a cool place. It can be reused
within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste.
Helpful Hint: Try frying a batch of french fried potatoes after frying your turkey, chicken or fish. This aids in
improving the flavor of the oil for the next use.