Kitchen fires due to cooking oil or grease igniting into flames cause the fastest-spreading and most destructive
type of residential fire. When cooking with grease or oil, it is extremely important that you plan ahead so that you
will know how to react fast to fire. Here are some tips:
skillet or a deep fat fryer.
slid over the top of the pan to smother the fire.
so spread the fire. The pan will also likely be very hot, causing you to drop it. In either case, you are
placing yourself at great risk. Your immediate action should be to smother the fire by sliding a lid or flat
cookie sheet over the pan. Afterwards, turn off the heat and exhaust the fan, allowing the pan time to cool.
Most importantly, react fast, because grease fires spread very quickly.
inches) from the broiler element. Always place a drip pan beneath the broiler rack to catch the fat
drippings. Never use aluminium foil for this purpose because the fat accumulated on the foil could catch
fire or spill over.
Microwave ovens are a marvellous time-saving tool, but there are three characteristics of microwave cooking you
should be cognisant of:
Foods, like those in high-fat or sugar, can heat very rapidly but feel cool to the touch. Pastry fillings can be
very hot, but the crust cooler. Milk in baby bottles could be boiling, but the bottle itself not very hot to the touch.
Use caution at all times.