Posted: Tuesday, November 25, 2008 12:00 am
With Thanksgiving just two days away, Randy Simpson, acting state fire marshal, is reminding Oregonians to practice cooking fire safety when preparing holiday meals.
From 2003 through 2007, there were 1,367 cooking-related fires in Oregon, causing four deaths, 105 injuries, and $8.6 million in property loss.
"Every year there is an increase of cooking-related fires during the holidays," Simpson said. "Taking a few simple steps can keep you and your loved ones from having a tragic Thanksgiving."
Here are some safety tips:
• Keep a close eye on your cooking; never leave cooking food unattended.
• Keep your cooking area clean, including stovetop, oven and exhaust fan.
• Keep potholders, dish towels and other combustibles away from stove burners.
• Heat cooking oil slowly and watch it closely; it can ignite quickly.
• Watch your sleeves. Loose sleeves over burners can ignite or catch on handles of pots and pans, spilling hot oil and other liquids.
• Keep a fire extinguisher in your kitchen and know how to use it.
TURKEY FRYERS
"If you're cooking your turkey in a deep fat fryer, do it outdoors and never leave it unattended," Simpson advises. "Hot oil is extremely dangerous - don't use turkey fryers on a wooden deck or in your garage."
Place the fryer on a flat, stable surface and do not overfill it with oil. Don't move the fryer once it has been started, and only cook turkeys that are completely thawed. Keep children away, and use a thermometer to gauge food temperature. Make sure the oil is completely cool before removing it from the fryer, and never use water to extinguish or cool hot oil.
Additional safety tips:
Raise and lower food slowly to reduce splatter and prevent burns.
Cover bare skin when adding or removing food from the fryer.
Make sure to have at least two feet of space between the propane tank and the fryer burner.
If the oil begins to smoke, immediately turn the fryer gas supply off.