Waring TF200B User manual

TF200B
PROFESSIONAL ROtISSERIE
tURKEY FRYER/StEAmER
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
®

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TABLE OF CONTENTS
Important Safeguards .............................................................. 2–3
Important Safety Tips................................................................... 4
Parts & Assembly ......................................................................... 5
Before First Use............................................................................ 6
How to Use Your Waring®Professional Turkey Fryer/Steamer .. 6–12
Rotisserie Frying....................................................................... 6–7
Preparing the Turkey ................................................................ 7–9
Basket Frying.............................................................................. 10
Filtering & Changing the Oil.........................................................11
Steaming & Boiling ................................................................ 11–12
Safety Features .......................................................................... 14
Timer Operation ......................................................................... 14
Hints & Tips ........................................................................... 14 –15
Frying Frozen Food .................................................................... 15
Turkey Frying Chart .................................................................... 15
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS
2. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts and
before cleaning appliance.
3. Do not touch hot surfaces. Use handles and knobs. When
using rotisserie function, use oven mitts or pot holders.
4. To protect against electrical shock, do not immerse control
panel, cord, plug, or fryer in water or other liquids.
5. This appliance is not for use by children. Close supervision is
necessary when any appliance is used near children.
6. Never leave appliance unattended when connected to the
power outlet.

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7. Always attach breakaway cord to appliance rst, then plug
into wall outlet. To disconnect, turn the toggle switch to OFF
and turn the temperature control knob to STANDBY, then
remove plug from wall outlet.
8. To reduce the risk resulting from becoming entangled in or
tripping over a longer cord, do not use an extension cord or
longer detachable cord with this appliance.
9. Do not operate any appliance with a damaged cord or plug,
or after appliance malfunctions or has been damaged in any
manner. Return appliance to the nearest authorized service
center for examination, repair or adjustment.
10. The use of attachments not recommended or sold by the
manufacturer may result in re, electrical shock or injury.
11. Do not use outdoors.
12. Do not let cord hang over the edge of table or counter, or
touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a
heated oven.
14. Extreme caution must be used when moving a fryer
containing hot oil or other hot liquids.
15. Do not use this appliance for other than intended use.
16. Do not operate your appliance in an appliance garage or
under a wall cabinet.When storing in an appliance garage,
always unplug the unit from the electrical outlet. Not
doing so could create a risk of re, especially if the appliance
touches the walls of the garage or the door touches the unit
as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

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IMPORTANT SAFETY TIPS
1. Always keep lid closed while fryer is cooking food.
2. Use basket handles to raise and lower basket. Always raise
basket out of hot oil and rest on top rim to allow food to drain
before moving.
3. BEWARE OF STEAM WHEN OPENING LID.
4. Wet food should be dried rst with paper towels. Remove
loose ice from frozen foods and allow food to completely
thaw. Close lid when frying. Beware of oil splatter when food
is put into the oil.
5. Keep appliances at least 4 inches away from walls or other
objects during operation. Do not place any objects on top of
appliance while it is operating.
6. Be sure reservoir is lled to at least the minimum oil level. Do
not ll above the maximum oil level. Do not operate appliance
without oil or with an insufcient amount of oil. Never pour
oil into heated oil reservoir.
7. Do not operate this appliance if the lid and the reservoir are
not completely dry of excess water. Dry thoroughly after
cleaning.
CAUTION: To prevent damage to countertop or table nish, use
a nonammable, heat-resistant placemat between the appliance
and the countertop or tabletop surface. Never place on carpet,
furniture, or other combustible materials.

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PARTS & ASSEMBLY
1. Lid
2. Rotisserie and Spits (2 parts)
3. Frying/Steaming
Basket
4. Heating Element/
Control Panel
5. Temperature Control Knob
6. Timer
7. Power ON and Ready
Indicator Lights
8. Rotisserie ON/OFF
Toggle Switch
9. Stainless Steel
Reservoir
10. Breakaway
Power Cord
11. Draining Spigot
12. Stainless Steel Housing
13. Reset Button
14. Basket Support
15. Drain Hose
16. Butchers Twine (not shown)
17. Meat Thermometer (not shown)
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This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended
to t into a polarized outlet only one way. If the plug does not t
fully into the outlet, reverse the plug. If it still does not t, contact a
qualied electrician. Do not attempt to modify the plug in any way.
This appliance is for 120 volt and should not be used with a
converter.
BEFORE FIRST USE
For a video demonstration please watch the DVD included in
the Gift Box or visit us at www.waringpro.com.
1. Before your Rotisserie Turkey Fryer/Steamer is used for the
rst time, remove all packaging materials. Clean the outer
surface of the heating element with a damp cloth containing
a mild soap solution or clean water. Hand wash the basket,
lid, rotisserie, reservoir and housing with warm soapy water.
PARTS ARE NOT DISHWASHER SAFE.
2. Place heating element/control panel in the unit. Please
make sure that the heating element control panel is properly
inserted into the housing. This unit is equipped with an
interlock safety feature that will prevent it from turning on
until the heating element/control panel is in place.
HOW TO USE YOUR WARING®PROFESSIONAL
ROTISSERIE TURKEY FRYER/STEAMER
ROTISSERIE FRYING
1. Be sure that the oil draining spigot is closed before
adding oil. Turn clockwise until secure.
2. Pour approximately 2½ gallons of good-quality vegetable,
corn, canola, soybean, or peanut oil into reservoir until it
reaches between the MIN and MAX marks inside container.
DO NOT OVER OR UNDER-FILL. DO NOT MIX OILS.
Oil Warning
Do not use any solid/hydrogenated oil, shortening, olive oil,
grapeseed oil or lard in this turkey fryer. Do not mix oils, as
they have different smoke points. Use good-quality oil that
has a smoke point of 420ºF or higher.

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3. Make sure the toggle switch is in the OFF position and the
temperature control knob is in the standby location.
4. To turn on your fryer, attach breakaway cord to back of the
appliance, then plug into outlet.
5. The power ON light will illuminate to show that the unit is on.
6. Set the temperature control knob to the desired temperature.
The ready light will turn green once the oil has reached the
desired temperature. (It will take approximately 30 minutes
for 2½ gallons of good quality oil to reach the desired
temperature.)
7. Place lid onto unit to shorten heat-up time.
8. While the oil is heating, prepare the food to be fried as
follows:
Preparing the Turkey
If frying a whole turkey, remove the neck and giblets and cut the
tail. Make sure the turkey is thawed completely and contains no
ice crystals. Dry the food with paper towels.
NOTE: If your turkey came with a plastic thermometer or plastic
piece holding the legs together, remove these before putting the
turkey on the rotisserie spit.
1. Take the rotisserie and spits and
remove the bar from the spits.
Carefully insert the rotisserie into
the center of the turkey. Be sure to
position it so that it’s centered with
the breast.
2. Once the spits come through
the other side, push the bar
rmly onto the spits to secure it.
3.
Use good quality butchers twine to
tie the wings to the body and cut the
excess twine. You may need to tuck
the wings underneath the twine so
they do not interfere with the rotation.

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4. Cut another piece of butchers twine
and tie the thighs to the body. Cut
the excess twine.
5. With a longer piece of twine,
securely tie the legs of the turkey
to one another.
6. Pull the twine tightly over the top of
the turkey and bring it underneath
the bar and through each eyelet
and tie the string around the bar.
7. Place the assembled rotisserie spit with turkey into the
basket. Check that the turkey rotates completely without
touching the sides of the basket.
8. When the oil is hot and the green READY indicator is on,
place the basket on the unit over the reservoir. Rotisserie
gear must be lined up with the control panel side.
• Grasp both basket handles and squeeze to retract the
safety bars.
• Slowly lower basket past the basket support so that it
is fully inside the reservoir. The basket’s safety bars will
support the basket on the rim of the reservoir and the ends
of the rotisserie spit will engage the rotisserie guides at the
front and back of the reservoir.
9. Turn the toggle switch to the Rotisserie On position and
watch the rotisserie rotate to make sure the turkey does not
contact any part of the basket or reservoir. This will make
sure the turkey will cook properly.
10. Place the lid on the unit.
11. Set timer to the desired cooking time.

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Note: Be sure to check the turkey throughout the cooking
cycle to be sure it’s rotating properly and that the twine has
not come undone.
Important Note: If you notice that your turkey has come
undone; turn the toggle switch to the Off position. Raise the
basket to drain on the edge of the reservoir for a few minutes.
Using oven mitts remove the rotisserie from the basket and
retie the turkey as necessary (use caution as parts will be
hot). Replace the turkey and continue the cooking process.
The timer will be off set, so please use the thermometer to be
sure that the turkey has reached the proper temperature at
the end of the cooking cycle.
12. Timer will ring when the food is ready.
13. To check for turkey doneness: Turn toggle switch to OFF and
insert thermometer into the thickest part of the turkey thigh.
Do not let it touch the bone. Remove thermometer from
turkey. If the turkey is not done turn the rotisserie to ON to
complete frying. Refer to turkey frying chart on page 13.
14. If the turkey is done, carefully lift the basket and set it on the
rim of the reservoir to drain. Using the handles, carefully tilt
the basket slightly to drain oil from the turkey cavity. Allow
the turkey and parts to cool for a few minutes.
15. After the turkey has drained and cooled, remove the basket
and, using oven mitts, remove the turkey from the rotisserie.
NOTE: To preserve oil quality, do not add salt or spices to the
food until after it has been removed from the fryer.
16. When cooking is nished, shut down the fryer by turning
temperature control knob to STANDBY and unplugging the
breakaway cord from the wall outlet. WARNING: The timer
does not switch the appliance off.
17. Allow oil to cool to room temperature before cleaning or
storing.

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BASKET FRYING
1. Preheat 2½ gallons of good-quality vegetable, corn, canola,
soybean or peanut oil to the temperature indicated in your
recipe. DO NOT MIX OILS.
2. Prepare food to be fried per recipe directions.
3. Dry wet foods with paper towels. Remove excess ice crystals
from frozen foods and allow food to completely thaw.
4. Place food to be fried into the basket (maximum of
6 pounds).
5. When the oil is hot and the green READY indicator is on,
remove the lid and place the basket on the unit over the
reservoir:
• Grasp both basket handles and squeeze to retract the
safety bars.
• Slowly lower basket past the basket supports so that it is
fully inside of the reservoir.
The basket’s safety bars will support the basket on the rim of
the reservoir.
6. Place the lid on the unit.
7. Set timer to the desired cooking time. (Periodically check for
doneness.)
8. Timer will ring when the food is ready.
9. Raise the basket. If the food is done, carefully lift the basket
and set it on the rim of the reservoir to drain.
10. After the food has drained, remove the basket and place
cooked food onto absorbent paper towels.
NOTE: To preserve oil quality, do not add salt or spices to
the food until after it has been removed from the fryer.
11. When cooking is nished, shut down the fryer by turning
temperature control knob to STANDBY and unplugging the
breakaway cord from the wall outlet.
WARNING: The timer does not switch the appliance off.
12. Allow oil to cool to room temperature before cleaning or
storing.

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FILTERING & CHANGING THE OIL
• WARNING: Always remove the plug from wall socket
before cleaning. Allow the Waring®Professional Rotisserie
Turkey Fryer/Steamer and the oil to cool completely
(approximately 2 hours) before cleaning or storing. Never
immerse the control panel, cord or plug in water or any
other liquid.
• The oil can be reused after your rst frying session. In
general, the oil will be tainted rather quickly when frying
food containing a lot of protein (such as poultry, meat
or sh). When oil is mainly used to fry potatoes and it is
ltered after each use, it can be used an additional 4 to 6
times.
• Once the oil has cooled line a sieve with cheesecloth.
Grasp each side of the container and lift upward. Pour
the oil through the sieve and strain the used oil through
it to remove food particles, crumbs and impurities. This
process is safe to repeat three or four times without the oil
deteriorating.
• Used oil can be successfully stored in a cool, dark place
for up to a month in a clean, airtight container. Refrigeration
or freezing increases the oil’s lifespan by several months.
However, do not use the oil for longer than 6 months. DO
NOT STORE THE OIL IN THE DEEP FRYER. Add a little
fresh oil each time you refuse the oil.
STEAMING & BOILING
Turkey fryers are known for producing juicy and tender turkeys,
however you also have the ability to steam and boil a variety of
food items as well. You can easily steam or boil lobsters, oysters,
clams and vegetables. Using a large fryer is a good way to cook
large quantities of food at one time, perfect for entertaining
guests.
1. Prepare food to be steamed or boiled.
2. Remove the turkey rotisserie and basket from the unit.
3. NOTE: The heating element must be covered with water at all
times when steaming or boiling.
For steaming: Add approximately 10–12 cups of WATER to
the reservoir.

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For boiling: Add approximately 2½ gallons of WATER to the
reservoir (as food will be submerged in water).
Then continue to follow instructions in the recipe section.
4. Set to the maximum temperature and bring water to a boil.
Once a rolling boil is reached, turn temperature down to 235°F.
NOTE: Monitor water level and add more water if necessary;
heating element must be covered at all times.
5. Fill basket with food to be steamed or boiled (maximum of
6 pounds).
6. Grasp both basket handles and squeeze the safety bars.
7. For steaming: The basket handles should rest on the lowest
basket support.
Note: Your food should not be submerged in the water as the
basket should be resting slightly above the water level.
For boiling: Slowly lower the basket past the basket support
so that it is fully inside of the reservoir.
8. Place the lid on the unit, for quicker results when steaming,
cover the reservoir with aluminum foil before placing the lid
on the unit. This will prevent steam from escaping.
9. Steam or boil to desired doneness.
10. Remove the lid and raise the basket. If the food is done,
carefully lift the basket and set it on the rim of the reservoir
to drain.
11. After the food has drained, remove the basket and place
cooked food onto absorbent paper towels.
12. When cooking is nished, shut down the fryer by turning
temperature control knob to STANDBY and unplugging the
breakaway cord from the wall outlet.
WARNING: The timer does not switch the appliance off.
13. Allow water to cool to room temperature before cleaning.

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CLEANING & MAINTENANCE
1. Always unplug appliance, detach the breakaway cord,
and let the oil cool down to room temperature before
cleaning.
2. Raise control panel/heater assembly and allow oil or water to
drain into the reservoir.
3. The control panel should never be immersed in water
or other liquids. Clean the outer surface of the heating
element with a damp cloth containing mild soap solution
or clean water.
Tip: For easy cleaning, wipe control panel with a damp
microber cloth. Microber cloths are available in most
kitchenware stores.
4. Carefully remove oil or water using the draining spigot
located on the bottom of the front housing. Place a container
underneath the spigot, attach the drain hose and turn
counterclockwise until the liquid is fully drained. Then, turn
the spigot clockwise until it is fully closed.
5. The basket, lid, rotisserie and reservoir must be hand washed
with warm soapy water. PARTS ARE NOT DISHWASHER
SAFE.
6. The housing is submersible and should be washed by hand
with warm soapy water.
7. Ensure that ALL PARTS are completely dry after washing and
before use.
8. After cleaning, reassemble reservoir, heating element, basket,
and lid. The heating element must be attached properly to
the back of the housing or a safety feature will prevent the
unit from operating.
Any other servicing should be performed by an authorized service
representative.

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SAFETY FEATURES
The Waring®Professional Rotisserie Turkey Fryer/Steamer is
equipped with the following features to ensure safety:
• Safety Interlock – The heating element must be properly
attached to the back of the housing or the fryer will not operate.
• 450ºF Cutoff – If oil temperature reaches over 450ºF, unit will
turn off automatically. The oil temperature must cool and the red
reset button must be pressed manually to turn the unit
back on.
• Breakaway Cord – The cord is designed to quickly disconnect
from the appliance when a pulling force is applied.
• Basket Safety Bars – The basket is equipped with safety bars on
each side to prevent the basket from falling into the hot oil if it is
dropped when positioned over the reservoir.
TIMER OPERATION
1. The timer is mechanical and can be set from 0 to 120
minutes.
2. To set, turn timer knob clockwise to the desired amount of
time.
3. Timer will start and will ring once the time is up.
WARNING: The timer does not switch the appliance off.
HINTS & TIPS
• When cooking foods dipped in fresh batter, lower basket rst.
Using tongs, add food directly to oil. Use basket to lift out food
when nished cooking.
• Fill basket no more than half full for best results. This helps
maintain temperature of oil for better cooking results.
• Cut food into uniform pieces. All the food will then be cooked
in the same amount of time. To reduce splatter, remove excess
moisture or ice from food.
• Store oil in reservoir for a limited time. When oil has cooled to
room temperature, pour into a suitable container with lid and
refrigerate.

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• It is important to follow the temperature recommendations for
every recipe. If the temperature is too low, the fried food absorbs
oil. If the temperature is too high, a crust quickly forms on the
outside while the inside remains uncooked.
• When using the rotisserie, make sure the food is centered on
the rotisserie spit and that all loose pieces are securely tied in
place so they will not move as the rotisserie rotates. Place the
rotisserie with food in the rotisserie spit supports of the basket
and rotate by hand to make sure the food does not touch
the basket as it rotates. Reposition food on the spit or tie as
necessary to keep the food from touching the basket before it is
put into the fryer.
• The rotisserie should never be used to fry frozen foods or food
that is partially frozen. Partially frozen food will cook unevenly
and will result in areas that are undercooked or overcooked.
FRYING FROZEN FOOD (basket only)
• Due to their extremely low temperature, frozen foods inevitably
lower the temperature of the oil. For best results, do not overload
the basket with frozen food.
• Follow the instructions on the frozen food package for cooking
time and temperature.
• Frozen foods are frequently covered with a coating of ice
crystals, which should be removed before frying. Lower the
basket very slowly into the oil in order to ensure that the oil does
not boil over.
TURKEY FRYING CHART
Turkey lbs. Frying Time Minutes*
828–32 minutes
10 35–40 minutes
12 42–48 minutes
14 49–56 minutes
16 56–64 minutes
18 63–72 minutes
*Note Turkey frying may vary depending on the preferred doneness.
The average is 3½–4 minutes per pound.
Fresh Turkey 165°–170°F

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RECIPES
Be sure to follow all of the rotisserie frying directions when
frying your turkey.
Traditional Fried Turkey
2 tablespoons kosher salt
1 teaspoon black pepper
½ teaspoon paprika
1 13–14 lb. turkey
2½ gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil and heat it to 350°F. Follow the directions for attaching the rotisserie
spit, and then fry for 3 to 3½ minutes per pound. When the breast of the
turkey reads 165° to 170°F, it is done. Remove the turkey and let it rest
for at least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.

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Sweet Potato Fries
Yields: About 2 pounds
2½gallons good-quality oil
3 medium to large sweet potatoes
salt and pepper to taste
Preheat oil to 350°F.
In a large pot, cover potatoes with water and boil for 10 minutes.
Remove and let cool. Once cool, peel potatoes and cut into ¼ to ½-inch
thick fries.
Place in fry basket and slowly lower fries into hot oil. Cook for 15
minutes or until deep golden brown. Because of their orange color,
when ready they will look darker than regular fries, almost overdone.
Drain and place on paper towels to absorb any excess oil. Season with
salt and pepper or your favorite seasonings.

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Middle Eastern Fried Turkey
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons paprika
2 teaspoons chili pepper
1 tablespoon cayenne pepper
2 tablespoons kosher salt
1 teaspoon black pepper
1 13–14 lb. turkey
2½gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil and heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ per pound. When the breast of the turkey reads 165° to 170°F, it is
done. Remove the turkey and let it rest for at least 15 minutes before
carving.
Always remove meat thermometer from turkey before resuming
frying.

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Cajun Fried Turkey
2 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 13–14 lb. turkey
2½gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the rotisserie directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ minutes per pound. When the breast of the turkey reads 165° to
170°F, it is ready to be removed. Remove the turkey and let it rest for at
least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.

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Parmesan-Crusted Fried Turkey
3 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup shredded Parmesan cheese
1 13–14 lb. turkey
2½ gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices.) Let the turkey sit
covered and refrigerated with the rub on it for at least two hours, or as
long as overnight. When you are ready to cook the turkey, evenly spread
the Parmesan cheese over the breast meat, under the skin, making sure
that the cheese is well covered by the skin, as it will burn if not covered.
Now truss the turkey as described in the rotisserie directions.
Bring your turkey to room temperature, fill the fryer with your preferred
oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ minutes per pound. When the breast of the turkey reads 165° to
170°F, it is ready to be removed. Remove the turkey and let it rest for at
least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.