FanPost

OT II


Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled. A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials. The propane tank must be placed as far away from the cooker as possible. It is critical to note that oil expands in volume by over 10% at cooking temperature! Leave room for expansion when you fill the pot with oil. Never leave the fryer unattended. The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boilover and a fire hazard. Always measure the amount of oil needed and never overfill the pot. Place the turkey in the empty pot and fill with oil to 1 inch from the top of the turkey. Remove the turkey and heat oil. Keep children and pets away from the fryer during and after operation. Ensure a fire extinguisher rated for flammable liquids is readily available. Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke. Use heavy gloves or oven mitts and wear a long-sleeve shirt. Wear closed-toe shoes, not sandals. Do not consume alcohol during the process. Turn the burner off before putting the turkey into the oil. If the oil overflows at least it will not catch fire. Relight the burner if all is well. Lower and remove the turkey carefully and slowly to avoid oil splashing or spillage. There is also a possibility that an overheated turkey fryer can explode. Also, if the oil ignites, it can be what one Underwriters Laboratories representative called "a vertical flame thrower".[2] A number of homes and other buildings (such as garages) have been destroyed due to the unsafe use of a turkey fryer and UL has refused to list turkey fryers, releasing a short and graphic explanatory video on their concerns.[3]


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