Bayou Classic 700-701 - Manual (Page 22)

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NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).
1. Follow instructions to properly assemble and position the fryer. Perform gas leak and thermometer
test, and oil level determination.
2. Add the determined amount of oil/grease into the frying chamber.
Remember: - The maximum amount of oil/grease to be used with this fryer is 4 1/2 gallons.
- Leave baskets inside frying chamber while pouring in the oil. The maximum
level of "cool" oil/grease inside the baskets is 2-inches.
- Oil/grease expands when heated and raises its level inside the frying chamber.
3. Light the burner on the fryer as described.
NOTE: Spend a few moments to adjust the flame up and down to become familiar with flame
adjustment process.
FRYING INSTRUCTIONS
(Read pages 21 - 22 about Cooking Oil)
WARNING
This appliance does not have automatic thermostat controls so must be attended and monitored at all
times during use. When cooking with oil/grease, the thermometer provided must be used to monitor
temperature. Oil/grease heated above 400˚F (200˚C) will ignite and catch fire causing property
damage, personal injury or death.
CAUTION
Before lighting cooker, always have all food product prepared and ready for frying. This will reduce
future distractions and better enable proper monitoring of thermometer and heating oil.
4. Increase flame to desired level and monitor the thermometer. The heat-up time to reach 350˚F will
take from 10 to 15 minutes. Actual heat-up time will vary depending on type and amount of oil used,
regulator setting, ambient temperature, wind, and altitude.
WARNING
DO NOT close lid during oil heat-up or frying. This can cause oil to heat faster, overheat, ignite and
cause a fire. Lid must remain open at all times during use.
HINT: Very often the first batch results in some food particles sticking to the basket. To reduce this from
occuring, leave the baskets submerged in the oil during the heat up period. Once oil temperature
reaches 300˚F, remove the baskets from the oil and set them on the drain bar.
5. After making certain food product is thawed and towel dried, add food product into the empty baskets.
6. When thermometer reaches 325˚F - 350˚F, reduce burner flame to a low level.
7. Leaving burner flame at a low setting, and wearing a protective glove, carefully and S-L-O-W-L-Y
lower the basket, and food product into the cooking oil. Inserting the food product into hot oil will
cause a brief and furious spatter, and will quickly reduce oil temperature. Frying time will be fast
so NEVER LEAVE COOKING UNATTENDED and constantly monitor the thermometer.
8. Once the furious boil has subsided, increase gas flow to the burner so that temperature can return
to the optimum range of 325˚F to 350˚F. You must constantly monitor the thermometer and make
minor adjustments to the regulator valve until a steady frying temperature is achieved. That is usually
attained during the second batch.
HINT: 4 to 4 1/2 gallons is a very large volume of cooking oil that holds the heat and maintains a steady
temperature during the frying process. As cooking process continues, a steady frying temperature
can be maintained with burner flame reduced to a lower setting.