PORTLAND – With Thanksgiving around the corner, Oregon State Fire Marshal advised the public to use extreme caution while cooking; especially those who decide to deep fry their turkeys.
Simpson does not recommend the use of deep fat turkey fryers, but said if people choose to use that method they should “always do it outdoors a safe distance from buildings and any other flammable material, and never leave it unattended"
He added, "hot oil is extremely dangerous, so never use turkey fryers on a wooden deck or in your garage."
Fryers should always be placed on a flat, stable surface and should never be overfilled with cooking oil.
Burners should be turned off when oil has reached the proper temperature and turkeys should only be inserted when they are completely thawed.
Hot oil can splatter and may boil over the sides of the fryer. Children should be kept away from the fryer.
Video: TVF&R turkey fryer demonstration
After cooking the turkey, make sure the oil has cooled completely before emptying fryer. Water should never be used to cool hot oil or extinguish a cooking oil fire.
Simpson also recommends that people lower and raise food slowly to reduce splatter, cover bare skin when working near the fryer, leave at least two feet of space between the propane tank and the fryer burner and if the oil begins to smoke, immediately turn the gas off.
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