Important
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
IMPORTANT:
Deep Fat Frying
As there could be some fire risk attached to the heating of oil, particularly
for deep fat frying, cooking utensils containing oil must not be left
unattended (e.g. to answer the telephone).
In the unfortunate event of a fire it will assist in smothering the flames if the
pan lid is replaced, and the electricity supply is switched
OFF.
1.
Use a deep pan, large enough to completely cover the appropriate heating
area.
2.
Never fill the pan more than one-third full of fat or oil.
3.
Never leave oil or fat unattended during the heating or cooking period.
4.
Do not try to fry too much food at a time, especially frozen food.
This only lowers the temperature of the oil or fat too much, resulting
in greasy food.
5.
Always dry food thoroughly before frying, and lower it slowly into the hot oil
or fat. Frozen foods, in particular, will cause frothing and spitting, if added
too quickly.
6.
Never heat fat, or fry, with a lid on the pan.
7.
Keep the outside of the pan, clean and free from streaks of oil or fat.
Safety advice in case of a chip pan fire
In the event of a chip pan fire or any other pan fire.
1.
TURN OFF THE COOKER AT THE WALL SWITCH.
2.
COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this
will smother the flames and extinguish the fire.
3.
LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE
MOVING IT. Injuries are often caused by picking up a hot pan and rushing
outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force of the
extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.
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