Most kitchen fires start because of heating fat or oil. As oil gets hotter at first it smokes a bit, if it gets hotter it bursts into flame. To extinguish a fat fire cover it with a fire blanket or damp cloth and turn off the gas or power. You can use foam of powder extinguishers but NEVER use water. Do not try to carry the burning pan!
Deep Fat Fryers
One thing to pay particular attention to is never put water or other liquid into hot cooking oil. it turns into steam instantly, and can violently explode hot oil in all directions.
One thing to pay particular attention to is never put water or other liquid into hot cooking oil. it turns into steam instantly, and can violently explode hot oil in all directions.
Watch the electrical cords carefully. Don't leave it where something might snag it, and spill hot oil about.
Be careful even when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the prepared food, the hot fat will spray up.
Always remember that the steam will rise out of a boiling pot of water when you take off the cover. Remove the cover far side first so that this steam does not scald your hand. If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the others in the kitchen that it is hot. (And tell them this is the way this message is conveyed.)
In many kitchens a dusting of flour on the utensil is the warning that it is fresh off the fire and hot.
Always be aware of where fire extinguishers are available and learn how to use them.
Don't let the pan handles on the stove stick out over the floor.
They can catch on clothing and spill. Turn them to the side, but don't let them extend over adjacent burners.
