Sections in this Manual
Manufactured by Butterball
CALIFORNIA PROPOSITION 65
This product contains chemicals known to the State of California to cause cancer, birth defects or
other reproductive harm.
Mount control panel and element onto the bracket on the outer shell (see Step 3 on pg. 3).
Note: The control panel is correctly attached when the heating element is positioned inside the inner pot and fully submerged in cooking oil or water during use.
Add oil or water to the MIN 1.5 gallons (6qts) or MAX 2.75 gallons (11qts) fill line (see pg. 7).
Note: Unit uses approximately 2.75 gallons (11qts) of oil when frying a turkey. Always fill oil to bottom of MAX fill line.
Attach the power cord to the control panel (see Step 5 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 the element is mounted correctly to the mounting bracket.
Press the dial to set the temperature. Ready light will illuminate when the unit has reached set temperature and is ready for use.
Push timer button to set to the desired time. Once time has been set, the release button and the timer will start. The timer counts down by minutes only until less than 1 minute remaining. Numbers will flash while counting down. The timer will beep when time has expired. To reset the timer to 0 press and hold the timer button while numbers are flashing. Release and press again to reset.
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.
Note: Watch “Getting to know your XL Butterball Indoor Electric Turkey Fryer” on www.masterbuilt.com.
FOR SAFETY, the heating element only heats up when properly attached to the mounting bracket (see the previous page for
instructions). This is a powerful heating element and may cause the circuit breaker to trip. Minimize occurrences by operating any additional appliances on a separate circuit. The tripping circuit breaker will NOT damage the unit or household electrical system.
PRE-HEATING oil or water may take up to 45 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 the temperature more consistent.
POWER LIGHT (orange) will illuminate indicating the power cord is plugged into outlet.
READY INDICATOR LIGHT (green) will turn ON when set temperature is reached. An indicator light will turn on and off to maintain the set temperature.
Do not use this appliance without water or oil in a pot. The unit can be severely damaged if heated while empty.
- 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.
- Risk of fire and electric shock. Replace only with manufacturer’s cord set, part number 9001150010
A. Butterball® Indoor Electric Turkey Fryer
B. 2.75 gallons (11 qts.) of oil. Peanut oil is recommended because of the great taste and higher smoke point but any common cooking oil may be used.
C. Your favorite marinade and season
D. Butterball® 18-20 lb. (8.16-9.07 kgs.) 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 marinade (not included). Insert 4 to 8 oz. into each side of turkey breast, thigh, leg, and wing for a total of 8 to 16 oz.
Season inside and outside of turkey with your favorite seasoning (not included).
A 18-20 lb. (8.16-9.07 kgs.) turkey is recommended. However, you can deep fry up to a 22 lb (9.98 kgs.) turkey in this unit. DO NOT EXCEED 22 lbs. (9.98 kgs.).
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.