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Turkey Fryers
If you're planning to cook a deep-fried turkey for the holidays, keep in mind that the National Fire Protection Association (NFPA) discourages the use of turkey fryers and Underwriters Laboratories (UL) has decided not to certify any turkey fryers with the trusted UL Mark.
The reason?
Fryers can easily tip over, spilling hot oil everywhere
Overfilling the cooking pot could cause oil to spill onto the burner causing a fire
Partially frozen turkeys placed in the cooking pot can cause spillove
Cooking oil is combustible and overheating can cause the vapors to ignite
The cooking pot, lid and handles get dangerously hot posing severe burn hazards
UL has conducted numerous tests on turkey fryers and has found them to be extremely dangerous to consumers. Because of their test findings, UL does not place their certification mark on any turkey fryer. UL safety experts are concerned that backyard chefs are sacrificing safety for good taste.
Now, if you can't live without that tasty treat, please follow these safety rules to make sure the turkey's the one that gets fried, not you.
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Keep the fryer outdoors, away from buildings and other material that can burn.
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Never use turkey fryers on wooden decks or in garages or under overhangs.
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Make sure the fryer is used on a flat surface so it doesn't tip over.
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Never leave the fryer unattended. Since most units don't have thermostats, the oil can overheat and catch fire.
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Do not overfill the fryer with oil. Make sure it's big enough to hold the oil and the turkey with a little extra room at the top.
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Keep an all-purpose extinguisher nearby. Never use water on a grease fire.
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Keep children and pets away from the fryer at all times. Even after cooking, the pot remains dangerously hot for several hours.
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