CSA International Issues Tips for using Gas-Fired Turkey Fryers and Seasonal
Outdoor Cooking Devices
CSA International, a leading certification and testing provider for gas-fired products, offers users of turkey fryers the following tips to help ensure their fall season and
Setting Up ---------- - Read and follow carefully the manufacturer's instructions and be aware of all warnings. - When purchasing a turkey fryer, always ensure it has been certified by an accredited certification organization by looking for a certification mark such as the CSA International certification flame. - To avoid overheating of the liquid propane cylinder, ensure it is located as far away as practical (depending on the length of hose provided) from the fryer burner. Situate the fuel tank and fryer so that any wind will blow the heat from the fryer away from the tank. - Turkey fryers should only be used outdoors and at least three metres (10 feet) from structures - including garages, carports and overhangs - vehicles, and combustible materials. - Always use a turkey fryer on a level, stable, non-combustible surface, and never on a wooden deck or any structure that can catch fire. Be sure to use only the pot that came with the outdoor cooker and that it is centered directly over the burner. Cooking the Turkey ------------------ - Never cook a partially or fully frozen turkey! A frozen turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every 2.5 kg (five pounds) of bird. - Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate. - When filling the pot with oil, be sure to follow the manufacturer's instructions and never over-fill the turkey fryer. This can cause the oil to overflow posing a potential risk of ignition from the burner flame. - Never heat the oil above 200degreesC (400degreesF) and always use the thermometer supplied with the turkey fryer to measure the oil temperature. Check oil temperature frequently. If the oil begins to smoke, turn gas to 'off'. - Use well-insulated oven mitts when touching a pot lid, handles or when adding or removing food to prevent the risk of burn injuries. - Slowly lower the turkey into hot oil with caution, being careful to avoid any overflow. - Never leave a turkey fryer unattended. - Young children and pets should be kept away from the area where turkey fryers are being used, even after use. In Case of Fire --------------- - If any portion of the turkey fryer catches fire, do not attempt to extinguish or fight the fire. Immediately remove all people from the vicinity of the turkey fryer, and contact the fire department or 9-1-1. Do not attempt to extinguish fire with water! Packing Up ---------- - Never move the pot or drain the oil from the pot until the oil has cooled to a temperature of 45 C degrees (115 F degrees) or less. About CSA International
CSA International is a provider of product testing and certification services for electrical, mechanical, plumbing, gas and a variety of other products. Recognized in the U.S.,
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For further information: Marco Ouji, Media Relations Officer, CSA Group, T: (416) 747-2615, E: [email protected]
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