Kitchen Appliances

Welcome to the family. Let’s get started.


IMPORTANT- Please record this information immediately and keep in a safe place for future use.



When using electrical appliances, basic safety precautions should always be followed, including but not limited to the following:

• A short cord is provided to prevent the possibility of entanglement or tripping. Use of an extension cord increases the risk of entanglement or tripping.
• Use of an extension cord causes loss of energy and appliance may not heat properly.
• Never move appliance when oil or water is above 100°F (37°C).
• Do NOT touch hot surfaces. Use handle.
• To protect against electric shock, do NOT immerse cord, plugs, or any part of control panel in water or other liquids.
• Appliance is HOT while in use. Do NOT move appliance while in use or while HOT.
• This is an ATTENDED appliance. Do NOT leave this appliance unattended during use. Heated liquid inside cooking pot remains dangerously HOT for a period of time after use.
• Unplug from outlet when not in use and before cleaning. Allow to cool before removing parts for cleaning and storing.
• Do NOT operate the 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.
• Accessory attachments not supplied by Masterbuilt® Manufacturing, LLC are not recommended and may cause injury.
• Do NOT use outdoors. Appliance is for indoor use only.
• Do NOT let cord hang over edge of table or counter, or touch hot surfaces.
• Do NOT place on or near a HOT gas or electric burner, or in a heated oven.
• ALWAYS attach breakaway power cord to appliance first, then plug cord into outlet.
• To disconnect, turn thermostat control dial to OFF position, then remove plug from outlet.
• Do NOT use appliance for anything other than intended use.
• If oil begins to smoke, IMMEDIATELY turn appliance off.
• NEVER overfill cooking pot. Do NOT exceed MAX fill line.
• Open lid with caution to prevent being burned by escaping steam.
• Add food slowly to avoid boil over.
• Do NOT use appliance without water or oil in the pot. The appliance can be severely damaged if heated while empty.
• Place appliance on a level and stable surface to prevent tipping.
• 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.

All food placed into the appliance should be thoroughly defrosted to 35°- 40°F (1.6°- 4.4°C). Remove any possibility of remaining ice crystals and then dry thoroughly before immersing in hot oil. Failure to do so may cause damage to surroundings or personal injury.


Structural Proximity and Safe Usage Recommendations

Maintain a minimum distance of 18 inches from rear and sides and 40 inches from top of appliance to combustible material.

Parts List


1Outer Shell 
1Inner Pot w/Valve 
5Inner Pot Supports 
1Double Lifting Hook 
1Control Panel w/Element 
1Safety Cap and Seal 
1Valve Spout 
10 1Breakaway Power Cord 
DO NOT RETURN TO RETAILER for assembly assistance, missing or damaged parts. Please contact Masterbuilt® customer service at 1-800-489-1581 or Please have the model number and serial number available. These numbers are located on the silver rating label on the back of the appliance.


Clean appliance prior to use. See CLEANING AND STORAGE on page 13.

To remove lid (2), push tabs together on outer shell (1) and pull lid up. Continue with assembly steps after cleaning.

  1. Insert inner pot (4) into outer shell (1). Insert inner pot at an angle to fit valve into side opening of outer shell.

2. Slide control panel and element (7) down onto mounting bracket (shown in step 1) on side of outer shell (1).

3. Place basket (3) inside of inner pot (4).

4. Insert breakaway power cord (10) into the connection on the control panel (7). Make sure “This Side Up” is shown on top for proper connection.

Getting Started

FOR BEST RESULTS, read the following start-up tips before using this appliance. Remember this is an ELECTRIC appliance and has different characteristics than a gas appliance.
FOR SAFETY, the heating element only heats up when properly attached to the mounting bracket. This is a powerful heating element and may cause a circuit breaker to trip. This can be minimized by operating any additional appliances on a separate circuit. Tripping a circuit breaker will NOT damage the appliance or
your electrical system.
• PREHEATING oil or water may take up to 45 minutes. Take advantage of this time to prepare food for cooking. For optimum performance, completely preheat appliance to cooking temperature before frying or boiling food. Keep lid CLOSED during preheating and cooking. This will reduce heating time and keep
temperature more consistent.
• POWER LIGHT (orange) will turn ON indicating that the breakaway power cord is plugged into an outlet.
• READY INDICATOR LIGHT (green) will turn ON when set temperature is reached. The indicator light will turn on and off to reflect set temperature.

Operating Instructions

  1. Mount the control panel and element onto the bracket on the outer shell. See step 2 on page 8.
    NOTE: The control panel is correctly attached when the heating element is positioned inside of the inner pot and fully submerged in oil or water during use.
  2. If cooking with water, fill pot to the MIN 1.5 gallons (6 qts.) or MAX 2.75 gallons (11 qts.) fill line. If cooking with oil, always fill pot to the MAX fill line.
  3. Attach the breakaway power cord to the control panel. See step 4 on page 9. Plug the breakaway power cord into an outlet (refer to the “WARNINGS AND IMPORTANT SAFEGUARDS” section of the manual). The orange power light will turn on indicating that the appliance is plugged in and the element and control
    panel are mounted correctly to the mounting bracket.
  4. Turn the dial to set the temperature. The green ready light will turn on when the appliance has reached the set temperature and is ready for use.
  5. When cooking time has elapsed and food is done, unplug the power cord from the outlet. Carefully lift the basket with the double lifting hook (see Figure A below). Allow excess oil or water to drain by hooking the drain clip on the basket into the drain clip mounting hole (see Figure B below).


• When using the drain clips on the basket, make sure that the basket is firmly in place in the drain clip mounting hole before releasing the handle so that the basket will not fall back into hot oil or water causing personal injury.


• Add water to the MAX fill line. Do not add water above this line. Do not allow water to completely evaporate. This will cause the element to overheat and
damage the appliance. Make sure the basket is in place.
• Water will boil at 212°F (100°C). When steaming or boiling, turn dial to 375°F (191°C) to ensure the appliance will not cycle and water will continue


• The valve must be in the OFF position.
• Remove the safety cap on the drain valve.
• Screw the valve spout attachment onto the drain valve. Do not overtighten. This could damage the threads and cause leakage. If the spout becomes
snug in the up position, turn counterclockwise until it is in the down position.
• Alight the spout over a container with the opening facing downward. Open the valve to drain. Close the valve when completely drained.
• Do NOT store water in the appliance.


• Your appliance is equipped with an overheat safety feature.
• If the appliance overheats it will shut off automatically.
• To reset the appliance, unplug from the outlet and remove the control panel. Insert a toothpick into the small hole on the inside of the control panel and push the button. This will reset the appliance.


• Cavities in the appliance are designed to catch grease and condensation from steam. Wipe out the cavities with a damp cloth after each use.
• When steaming, the cavities may become full before cooking is finished. Drain with a sponge or other absorbent material. CAUTION! Water will be hot.


• Turn appliance off, unplug and let cool for 2 hours if using water or 5 hours if using oil before cleaning and storing.
• Masterbuilt® recommends cleaning the appliance prior to use.
• Clean lid, inner pot, valve spout, lifting hook and basket with a damp cloth or sponge using a mild detergent. Rinse and dry thoroughly.
• 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.


Do not place control panel under running water. Immersing control panel and cord can cause electrocution.


  • Disconnect electric cord from outlet before cleaning, servicing and/or removing heating element. Electric shock can result in personal injury or death.
  • Do not pour used oil in sink. Drain it back into oil containers.


Frequently Asked Questions

Why won’t my fryer turn on?

The control panel features a “safety switch” that must be mounted properly on the mounting bracket of the outer shell for the appliance to power on. See step 2 on page 8. The power light will illuminate when the control panel is mounted properly and the breakaway power cord is properly attached.

How much oil do I need to use?

The fryer will require approximately 2.75 gallons (11 qts.) of oil max. The MAX fill line is the maximum amount of liquid that can safely be used in this appliance. Filling to the line is more than enough water or oil to prepare most food.

What type of oil should I use?

Peanut oil is recommended because of the great taste and higher smoke point but any cooking oil may be used.

How hot will the oil become?

Oil will reach 375°F (191°C) in approximately 35 minutes. Oil temperature will decrease when food is placed in the fryer.

Should I keep the lid on during use?

Yes. The lid helps retain heat and keeps splatter inside of the appliance.

Can an extension cord be used with this appliance?

No. Extension cords will lose electrical current resulting in increased cooking time and decreased performance. Extension cords can also pose a trip hazard.

I followed the formula and the food did not fully cook. What went wrong?

Cooking conditions may vary. Food may have been cold. Bring food to room temperature before frying. Sometimes a cold or frozen spot does not allow that section to cook properly.

Turkey Preparation

A. Masterbuilt® XL Electric Fryer.
B. 2.75 gallons (11 qts.) of oil. Peanut oil is recommended because of the great taste and higher smoke point but any cooking oil may be used.
C. Your favorite marinade and seasoning.
D. 16-18 lb. (7.26-8.16 kgs.) turkey.


Rinse 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 the outside with paper towels.


Dry inside cavities using a paper towel.


If desired, inject with marinade (not included). Inject 4-8 oz. into each side of breast, thigh, leg, and wing for a total of 8-16 oz.


Season inside and outside with your favorite seasoning (not included).

How to Fry a Turkey in the Masterbuilt® Electric Fryer


A 16-18 lb. (7.26-8.16 kgs.) turkey is recommended. However, you can deep fry up to a 20 lb. (9.07 kgs.) turkey. DO NOT EXCEED 20 lbs. (9.07 kgs.).

Frozen turkeys should be thoroughly defrosted to 35°-40°F (1.6°-4.4°C). The turkey must be rinsed thoroughly 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.


Allow approximately 24 hours for every 4 lbs. (1.8 kgs.) of turkey thawed in the refrigerator.


  1. Ensure that the turkey is completely thawed and free of ice and water. Remove neck and giblet bag. Pay special attention to inner cavities when checking for ice or water.
  2. Make sure drain valve is closed. Fill pot with oil to the MAX fill line.
  3. Set control dial to 375°F (191°C). Preheating time may take up to 45 minutes. Close the fryer lid.
  4. While oil is preheating, prepare the turkey (see page 20).
    The formula for calculating cooking time is to fry turkey 3.5-4 minutes per pound (0.45 kg.). Using a meat thermometer, check turkey breast to ensure it has reached the appropriate temperature of 165°-170°F (74°-77°C). If you do not have a meat thermometer then fry turkey 4 minutes per pound (0.45 kg.).
  6. The ready indicator light (green) will illuminate when temperature is reached.
  7. Place turkey horizontally in the basket, breast side up (Figure A).
  1. Wearing protective gloves or mitts, hook the basket handle with the lifting hook (Figure B) and VERY SLOWLY lower the basket into the hot oil. Once the basket is in place, close the lid.
  1. When time is up, turn the fryer to OFF and unplug from outlet. Lift the basket from the hot oil slowly, hooking the drain clip on the basket into the drain clip mounting hole (Figure C).
  1. Allow turkey to rest in the basket for 10 minutes before removing it for carving and serving. The turkey can remain in the basket to cool until ready to serve.


• Cooking conditions vary. Insert a food thermometer 2 inches (5.08 cm) into the deepest part of the turkey breast and make sure an internal
temperature of 165°F (74°C) is reached.
• The appliance uses slightly less than 3 gallons (12 qts.) of oil, but make sure you have at least 2.75 gallons (11 qts.) of oil on hand.
• Masterbuilt® turkey is recommended. However, if you have another brand please remove the pop-up cooking indicator and leg ties.


Follow the above directions and safety precautions and adjust the formula to 7 minutes per pound (0.45 kg.). Start at 375°F (191°C). After lowering turkey breast into fryer reduce the temperature to 325°F (163°C) for the entire cooking time.

6 lbs.
X 7 min.
42 min. Total Cooking Time

NOTE: Reducing the temperature to 325°F (163°C) is for cooking a turkey breast ONLY. Do not reduce the temperature when cooking a whole turkey.

Cooking Chart

FRYING NON-FROZEN FOODS (Oil may take up to 30 minutes to reach desired temperature)
Food Maximum Qty.Temperature Time
French Fries 2 lbs. (0.91 kgs.)375°F (191°C) 10-12 min.
Fried Chicken 6 pieces350°F (177°C) 14-18 min.
Mushrooms 2 lbs. (0.91 kgs.)325°F (163°C) 10-12 min.
Fish Fillets 2 lbs. (0.91 kgs.)375°F (191°C) 6-8 min.
Whole Turkey 20 lbs. (9.07 kgs.)375°F (191°C)3.5-4 min. per lb. (0.45 kg.)
Hot Wings 2 lbs. (0.91 kgs.)375°F (191°C) 10-15 min.
FRYING FROZEN FOODS (Refer to instructions on food packaging first)
Fried Okra 1 lb. (0.45 kgs.)375°F (191°C) 5-7 min.
Chicken Nuggets 1 lb. (0.45 kgs.)375°F (191°C) 7-8 min.
Mushrooms 2 lbs. (0.91 kgs.)375°F (191°C) 8-9 min.
Fish Sticks 1 lb. (0.45 kgs.)375°F (191°C) 6-7 min.
Corn Dogs 8 lbs. (3.6 kgs.)375°F (191°C) See Packaging
Cheese Sticks 1 lb. (0.45 kgs.)325°F (163°C) See Packaging
Corn on the Cob (short ears) 12 Cobs375°F (191°C) 5-8 min.
Shrimp 5 lbs. (2.3 kgs.)375°F (191°C) 3-4 min. or Until Pink
Red Potatoes 3 lbs. (1.36 kgs.)375°F (191°C) 25 min.
Eggs 1 Dozen375°F (191°C) 10 min.
Pasta Shells 2 lbs. (0.91 kgs.)375°F (191°C) Until Tender
Hot Dogs 25 375°F (191°C) 2-3 min.
STEAMED FOODS* (Refer to instructions on food packaging first)
King Crab Legs 5 lbs. (2.3 kgs.)375°F (191°C) 5-8 min.
Clams/Mussels 5 lbs. (2.3 kgs.)375°F (191°C) 5-7 min. or Until Open
Yellow Squash w/Red Peppers2 lbs. (0.91 kgs.)375°F (191°C) Steam Until Tender
Blue Crabs 375°F (191°C) 6-10 min.
Lobster 1-3 375°F (191°C) 10-12 min.
Water will boil at 212°F (100°C). When steaming or boiling, turn dial to 375°F (191°C) to ensure appliance will not cycle and water will continue boiling.
To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish145°F (63°C)
Pork160°F (71°C)
Egg Dishes160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb145°F (63°C)
Ground Beef, Veal or Lamb160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.)165°F (74°C)
Ground or Pieces of Poultry (Chicken Breast, etc.)165°F (74°C)

Ready. Set. Craft your Masterpiece.

Steamed Chicken Breasts and Vegetables

• 3 (12 oz.) whole chicken breasts, split and boned
• 1 tsp salt
• 1 tsp dried tarragon leaves, crushed
• 1 cup cold water
• 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
• 2 tbsp chopped parsley

  1. Rinse chicken breasts under cold running water and pat dry.
  2. On a sheet of waxed paper, combine salt and tarragon.
  3. Sprinkle chicken breast halves on both sides using 1/4 tsp of tarragon mixture on each breast half. Reserve remaining mixture for later use.
  4. Layer chicken breasts skin side up in basket.
  5. Layer with carrots, potatoes, zucchini and bay leaf in that order.
  6. Sprinkle with remaining tarragon mixture.
  7. Turn dial to 375°F (191°C) to bring to a boil.
  8. Lower the temperature and steam covered for 35-40 minutes or until chicken and vegetables are tender. Remove from heat.
  9. Arrange chicken breasts and vegetables on a platter.

Low Country Boil

• 2 lbs. shrimp, 21-25 count (recommend split and deveined)
• 2 lbs. pre-cooked smoked sausage (1/2 to 1 inch thick slices)
• 8-12 ears of corn, cut into 2-3 inch pieces
• 2 bags of crab boil mix
• 2 lbs. of whole new potatoes

  1. Fill inner pot with water to MAX fill line (approximately 2 gallons)
  2. Turn dial to 375°F (191°C). Add crab boil mix and bring to a boil. (Note: If using a crab boil bag, place bag inside basket.)
    Allow water to boil for 15 minutes.
  3. Add potatoes first, boil for 12 minutes.
  4. Add corn and boil for 9 minutes.
  5. Add sausage and boil for 9 minutes.
  6. Add shrimp and boil for an additional 3-5 minutes. Remove and serve.

Fried Catfish

• 4 lbs. fresh or frozen catfish fillets, thinly sliced
• 1/2 cup prepared mustard
• Oil for frying
• 1-1/2 cups cornmeal
• 3 tbsp of your favorite Cajun seasoning

  1. Thaw fish if frozen.
  2. Rinse fish and pat dry with paper towels.
  3. Cut fish into 2 inch pieces.
  4. Combine fish, mustard, and chill then let sit for 15 minutes.
  5. Pre-heat oil to 375°F (191°C).
  6. Combine cornmeal and your favorite Cajun seasoning. Stir well with a whisk. Evenly coat all sides of catfish with cornmeal mixture.
  7. Fry 6 or 8 pieces at a time for 4 to 5 minutes or until golden.
  8. Remove from hot oil and drain on paper towels.

Ready. Set. Craft your Masterpiece.

Onion Straw Blossom

• Oil for frying
• 1/2 cup sour cream
• 1/4 cup chunky salsa
• 2 large (12 oz. each) white or Vidalia onions
• 3/4 cup all-purpose flour
• 2 tbsp Mexican chili powder
• 1 tbsp garlic salt
• 1 tsp black pepper
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp salt
• 1 (12 oz.) non-alcoholic beverage

  1. Pre-heat oil to 375°F (191°C).
  2. For sauce, combine sour cream and salsa in a small bowl. Refrigerate until serving.
  3. 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. Carefully spread the remaining petals apart.
  4. Place the 3/4 cup of flour, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag. Add onion and shake to coat. Shake off excess flour mixture. Repeat with remaining onion.
  5. Whisk the 1 cup of flour, cornstarch, salt, and beverage in a medium bowl until smooth.
  6. Dip onions in beverage mixture, moving so onions are thoroughly coated. Drain to remove excess coating.
  7. Using a long-handled slotted spoon or wire basket, lower onions, root side down, into hot oil.
  8. Fry for 3 to 4 minutes or until golden brown and onion is tender. Drain on wire rack.
  9. Spoon sauce into center of onion and serve immediately.

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
• 1/4 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
• 1-1/2 tsp anise seeds, crushed
• 1/2 tsp ground cinnamon
• 1/2 of a fresh pineapple, peeled, cored, and coarsely chopped
• 2 ruby red grapefruits, peeled and sectioned
• 2 oranges, peeled and sectioned

  1. Preheat fryer to 250°F (121°C) for boiling.
  2. Peel and devein shrimp, leaving tails intact.
  3. Cook scallops for 1 to 3 minutes or until they turn opaque. Cook shrimp for 1 to 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.
  4. For marinade, combine grapefruit peel, grapefruit juice, salad oil, green onion, sweet pepper, vinegar, honey, anise seeds, cinnamon, and 1/2 tsp salt. Pour over seafood and seal bag. Refrigerate for 2 to 24 hours, turning bag occasionally.
  5. To serve, drain seafood mixture and discard marinade. Gently combine seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.
See more recipes at

Masterbuilt® 1-Year Limited Warranty

Masterbuilt® warrants its products to be free from defects in material and workmanship under proper assembly, normal use and recommended care for 1 year from the date of original retail purchase. The Masterbuilt® warranty does not cover paint finish as it may burn off during normal use. The Masterbuilt® warranty does not cover rust. Masterbuilt® requires proof of purchase for warranty claim, such as a receipt. Upon the expiration of such warranty, all such liability shall

Within the stated warranty period, Masterbuilt®, at its discretion, shall replace defective components free of charge, with the owner being responsible for shipping. Should Masterbuilt® require return of component(s) in question for inspection, Masterbuilt® will be responsible for shipping charges to return requested item. This warranty excludes property damage sustained due to misuse, abuse, accident, or damage arising out of transportation.

This express warranty is the sole warranty given by Masterbuilt® and is in lieu of all other warranties, expressed or implied including implied warranty, merchantability, or fitness for a particular purpose. Neither Masterbuilt® nor the retail establishment selling this product has authority to make any warranties or to promise any remedies in addition to or inconsistent with those stated above. Masterbuilt®’s maximum liability, in any event, shall not exceed the purchase price of the product paid by the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or consequential damages. In such a case, the above limitations or exclusions may not be applicable.

California residents only: Not withstanding this limitation of warranty, the following specific restrictions apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the product or Masterbuilt® will refund the purchase price paid for the product, less the amount directly attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the product to the retail establishment selling this product in order to obtain performance under warranty. This express warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

You can download the PDF version of the MASTERBUILT XL ELECTRIC FRYER User Manual (MB20012420) here