If oil catches fire in a pot, turn off the burner and smother the flames with a metal lid or fire blanket; cutting off the fire’s air supply puts it out. Never pour water on burning oil, move the pot, or carry it to the sink or outside. Do not remove the lid until the oil has cooled completely. If the flames grow, leave the kitchen and call 112.
Water does not put out burning oil; it can cause an explosive flare-up. Because water is heavier than oil, it sinks to the bottom of the pot as soon as it is poured in, where it suddenly turns to steam beneath the hot oil. The steam expands to hundreds of times the volume of the water and throws the burning oil above it into the air in droplets. When those droplets meet the air, they can create a fireball above the pot that rises as high as the ceiling. A glass of water can spread a small pot fire throughout the kitchen. Throwing in a wet cloth can cause the same result. If you do not have a purpose-made fire-suppression tool, the pot’s own lid is the most reliable tool.
The correct response has 3 steps, and their order matters. First, turn off the burner; if the heat is not cut off, the oil will keep heating and the extinguished flames may reignite. Next, slide a metal lid that fits the pot or a flat baking sheet over it, moving it away from yourself. Do not drop the lid from above; slide it in from the side so your hand and arm do not pass over the flames. If you have a fire blanket in the kitchen, cover the pot with it in the same way and tuck in the edges.
After covering the pot, the most important thing is to wait. The absence of visible flames does not mean the oil has cooled; it may still be hot enough to ignite, and lifting the lid too early lets in air that can cause it to flare up again. Leave the lid in place until the pot is cool enough to touch by hand. Do not move the pot while it cools. Trying to carry a pot full of burning or very hot oil to the sink, balcony, or doorway can spill the oil, cause severe burns, and spread the fire across the kitchen floor.
Do not throw some materials onto the fire, either. Flour can disperse like a dust cloud over the burning oil and catch fire; sugar and breadcrumbs are also flammable. Plastic or glass lids cannot withstand the heat. If flames spread over the edge of the pot and reach the range hood, a cabinet, or a curtain, stop trying to fight the fire. Turn off the burner if you can, get everyone out of the kitchen, close the door, and call 112. If you have a fire extinguisher at home, its label should say that it is suitable for cooking-oil fires.
Nearly all grease fires start when someone leaves hot oil unattended. For most frying, keep the oil between 170–190°C / 340–375°F. If the oil starts smoking, turn down the heat immediately because smoke indicates that the oil has exceeded this range. Turn off the burner if you need to answer your phone, go to the door, or step into another room while frying. Do not fill the pot more than halfway, and always keep a lid within reach. When frying is finished, do not leave the oil unattended on the burner while it cools.
Comments (1)
Ocağı önce kapatma sırası hayati, panikle önce kapağı kapatmaya çalışan bir tanıdığım elini yakmıştı.