Keller Fire-Rescue is calling on cooks in the Keller area to include fire safety in their recipes because Thanksgiving is the leading day for home cooking fires. U.S. firefighters responded to roughly 1,300 home fires involving cooking equipment on Thanksgiving in 2007, roughly three times the daily average of cooking fires, according to the National Fire Protection Association (NFPA).
"Incorporating fire safety into your holiday preparations can mean the difference between putting on a fantastic holiday feast for family and friends or having to call the fire department to put out a fire," said Keller Fire Chief Dan Gaumont.
Cooking is the leading cause of home fires. During 2003-2006, U.S. fire departments responded to an estimated average of 150,200 home structure fires involving cooking equipment per year, according to the newly released NFPA report Home Fires Involving Cooking Equipment. These fires caused an annual average of 500 civilian deaths, 4,660 civilian injuries, and $756 million in direct property damage.
Other key findings from the report on fires during 2003-2006:
- Cooking equipment was involved in 40 percent of all reported home fires, 17 percent of home fire deaths, 36 percent of home civilian injuries, and 12 percent of the direct property damage resulting from home fires.
- Unattended cooking was by far the leading contributing factor in these fires. Something that could catch fire was too close to the equipment ranked second and unintentionally turned on or not turned off ranked third.
- Three-fifths (57 percent) of reported home cooking fire injuries occurred when victims tried to fight the fire themselves.
Keller Fire-Rescue recommends the following cooking safety tips:
- Be on alert! If you are sleepy or have consumed alcohol, don't use the stove or stovetop.
- Stay in the kitchen while you are frying, grilling, or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.
- If you are simmering, baking, roasting, or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you are cooking.
- Keep anything that can catch fire - oven mitts, wooden utensils, food packaging, towels or curtains - away from your stovetop.
Turkey fryers
Keller Fire-Rescue discourages the use of outdoor gas-fueled turkey fryers that immerse the turkey in hot oil. These turkey fryers use a substantial quantity of cooking oil at high temperatures, and units currently available for home use pose a significant danger that hot oil will be released at some point during the cooking process. The use of turkey fryers by consumers can lead to devastating burns, other injuries and the destruction of property. Keller Fire-Rescue urges those who prefer fried turkey to seek out professional establishments, such as grocery stores, specialty food retailers, and restaurants for the preparation of the dish, or consider a new type of "oil-less" turkey fryer.
- Hot oil may splash or spill at any point during the cooking process, when the fryer is jarred or tipped over, the turkey is placed in the fryer or removed, or the turkey is moved from the fryer to the table. Any contact between hot oil and skin could result in serious injury. Any contact between hot oil and nonmetallic materials could lead to serious damage.
- A major spill of hot oil can occur with fryers designed for outdoor use and using a stand as these units are particularly vulnerable to upset or collapse, followed by a major spill of hot oil. Newer countertop units using a solid base appear to reduce this particular risk. Keller Fire-Rescue does not believe that consumer education alone can make the risks of either type of turkey fryer acceptably low because of the large quantities of hot oil involved and the speed and severity of burn likely to occur with contact.
- In deep frying, oil is heated to temperatures of 350 degrees Fahrenheit or more. Cooking oil is combustible, and if it is heated beyond its cooking temperature, its vapors can ignite. This is a fire danger separate from the burn danger inherent in the hot oil. Overheating can occur if temperature controls, which are designed to shut off the fryer if the oil overheats, are defective, or if the appliance has no temperature controls.
- The approximately 5 gallons of oil in these devices introduce an additional level of hazard to deep fryer cooking, as does the size and weight of the turkey, which must be safely lowered into and raised out of the large quantity of hot oil. Many turkeys are purchased frozen, and they may not be fully thawed when cooking begins. As with a rainy day, a defrosting turkey creates the risk of contact between hot cooking oil.
- There is a new outdoor turkey cooking appliance that does not use oil. Keller Fire-Rescue believes these should be considered as an alternative. NFPA understands that this appliance will be listed by a recognized testing laboratory.
Keller Fire-Rescue continues to believe that turkey fryers that use oil, as currently designed, are not suitable for acceptably safe use by even a well-informed and careful consumer. Consumers may find packaging of turkey fryers displaying independent product safety testing labels. Keller Fire-Rescue is familiar with the details of these test standards and does not believe that they are sufficiently comprehensive regarding the different ways in which serious harm can occur, and, in some cases, regarding the different parts of the turkey fryer that need to be tested.
If you have a cooking fire…
- Keep a lid nearby when you're cooking to smother small grease fires. Smother the fire by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until it is completely cooled.
- For an oven fire, turn off the heat and keep the door closed.
- If you try to fight the fire, be sure others are getting out and you have a clear way out.
- When in doubt, just get out! When you leave, close the door behind you to help contain the fire.
- Call 9-1-1.
Keller Fire-Rescue hopes that all Keller residents have a thankful safe holiday season.