Have fun but be cautious!
Read these newspaper headlines from this time last year illustrate just how dangerous unattended deep-fryers can be on Thanksgiving Day. - From Delaware: “Turkey fryer explosion blamed in blaze.” This fire caused an estimated $75,000 in damage to a neighbor’s home.
- From Illinois: “Deep-fryer blamed for Thanksgiving blaze.” This fire started on a deck, spread up the back side of a home and rolled into the attic, causing severe damage.
- From California: “Home chefs ignite dangerous flames while in the process of preparing the birds.” A fire department responded to four calls of minor fires sparked by hot turkey grease last year.
Although State Farm® has not directly studied the hazards of turkey fryers, several national groups warn of potential risks.
The U.S. Consumer Product Safety Commission (CPSC) tracked 117 reported fires involving turkey fryers from 1999 to October 2005. Underwriters Laboratories (UL), an independent research company that tests products for safety, has decided not to certify any turkey fryers, and the National Fire Protection Association (NFPA) discourages use of outdoor gas-fueled turkey fryers that immerse turkeys in hot oil.
“From a safety and fire potential standpoint, turkey fryers are perhaps one of the worst cooking appliances in use today,” said Mike Wilson, Research Administrator at State Farm’s Building Technology Research Lab. “By design they involve large quantities of hot cooking oil that requires prolonged heating and high cooking temperatures in order to cook properly.”
The majority of incidents logged by the CPSC occurred while the oil was heating, before the turkey was placed inside. The commission advises that consumers closely monitor the temperature of the oil and immediately turn the burner off if any smoke detected. Oil in deep-fryers is heated to at least 350 degrees Fahrenheit. If heated beyond its cooking temperature, oil vapors can ignite, according to the NFPA.
“If not monitored constantly or used properly, cooking oil can auto-ignite or spill over, resulting in severe burns or ignition of adjacent items,” Wilson said. “Once ignited, the intensity of heat – along with the quantity of fuel involved – makes extinguishment almost impossible with any type of home fire extinguisher, and this type of fire is well beyond the capabilities of the average homeowner to extinguish.”
Water should never be used in an attempt to put out a grease fire, experts say.
Oil also can spill or splash if the fryer is jostled, or when a turkey is added or removed. It is important to determine in advance how much oil to place in the pot of the fryer, UL notes. If overfilled, oil will spill over the sides and ignite when the turkey is placed inside. (See sidebar for tips.) Also, turkeys should be fully thawed and dried, the CPSC notes, because partially frozen or wet turkeys can produce excessive hot oil splatter when added to the oil.
Weather also is a factor to consider. “If rain or snow strikes exposed hot cooking oil, the result can be a splattering of the hot oil or a conversion of the rain or snow to steam,” the NFPA Web site states. “Fires have occurred when turkey fryers were used in a garage or barn or under eaves to keep the appliance out of the rain.”
The Consumer Product Safety Commission says to closely monitor the temperature of oil in a turkey fryer at all times and immediately turn the burner off if any smoke detected. If heated beyond its cooking temperature, oil vapors can ignite.
- Turkey Fryer Tips:
The Consumer Product Safety Commission and Underwriters Laboratories recommend these safety guidelines for using turkey fryers:
- Keep fryer in full view while burner is on. Never leave the fryer unattended.
- Place fryer outdoors in an open area away from all walls, fences or other structures.
- Never use in, on or under a garage, breezeway, carport, porch or any structure.
- Never use turkey fryers on wooden decks.
- Make sure fryers are used on a flat surface to reduce accidental tipping.
- Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner; and make sure any wind blows the heat of the fryer away from the gas tank.
- Completely thaw and dry the turkey before cooking. Oil and water don't mix; water causes oil to spill over, causing a fire or even an explosion hazard.
- To avoid oil spillover, do not overfill the fryer.
- Raise and lower food slowly to reduce splatter and avoid burns. Cover bare skin when adding or removing food; if possible, wear safety goggles to protect your eyes.
- Never let children or pets near the fryer when in use or even after use, as the oil inside the cooking pot can remain dangerously hot, hours after use.
- Check the oil temperature frequently. If oil begins to smoke, immediately turn gas supply off.
- If a fire occurs, immediately call 911. Do not attempt to extinguish fire with water.
- To Determine the Proper Amount of Oil:
- Place turkey in the pot and fill with water until the turkey is covered by about ½-inch of water.
- Remove and dry the turkey.
- Mark the water level and dump out the water.
- Dry the pot and fill with oil to the marked level.
Take from, "the News Hub", State Farm Insurance and UL site.
