| Cooking Safety |
Cooking fires are the #1 cause of home fires and home fire injuries. Nearly all cooking equipment fires start with the ignition of food, other cooking materials (e.g., grease, cooking oil), or other items normally found or installed in a kitchen (e.g., cabinets, wall coverings, paper or plastic bags, curtains).
Always use cooking equipment tested and approved by a recognized testing facility.
Stay in the kitchen when you are frying, grilling or broiling food. If you leave the kitchen, even for a short time, turn off the stove.
Keep anything that can catch fire - potholders, towels or curtains - away from your stovetop..
CO alarms are not substitutes for smoke alarms. Know the difference between the sound of smoke alarms and CO alarms.
Have a "kid-free zone" of at least 3 feet around the stove and areas where hot food or drink is prepared or carried.
Wear short, close fitting or tightly rolled sleeves when cooking. Loose clothing can dangle onto stove burners and catch fire.
Never use a wet oven mitt, as it presents a scalding danger if the moisture in the mitt is heated..
Always keep a oven mitt and lid nearby when you're cooking. If a small grease fire starts in a pan, put on an oven mitt and smother the flames by carefully sliding the lid over the pan. Turn off the burner. Don't remove the lid until it is completely cool.
If there is an oven fire, turn off the heat and keep the door closed to prevent flames from burning you and your clothing. Have the oven serviced before you use it again.
Source: NFPA
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