TORONTO, Oct. 9 /CNW/ - For many Canadians, autumn is synonymous with the
kick-off of the hockey season, raking up fall's leaves, and scrumptious
holiday meals consisting of turkey and all the trimmings. According to the
Canadian Turkey Marketing Agency, during Thanksgiving alone, more than three
million whole turkeys are served in Canada. Increasingly, many of these
turkeys are now being cooked by using the Southern U.S. tradition of deep
frying in an outdoor cooker. Before attempting to master this culinary cooking
method, users should be aware that use of outdoor gas appliances to prepare
these crispy birds may also pose a risk of fire or injury if not carefully
used in accordance with the instructions.
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 Thanksgiving is a happy, hearty and healthy one:
- 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.
- 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.
- Place the liquid propane tank and fryer so that any wind blows the
heat of the fryer away from the tank.
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
- 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
- Never heat the oil above 200 degrees C (400 degrees F) and always use
the thermometer supplied with the turkey fryer to measure the oil
- Slowly lower the turkey into hot oil with caution, being careful to
avoid an overflow.
- Use well-insulated oven mitts when touching a pot lid or handles as
they can become extremely hot, posing a risk of burn injuries.
- 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!
- Never move the pot or drain the oil from the pot until the oil has
cooled to a temperature of 45 degrees C (115 degrees F) 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., Canada and around the world, CSA
International certification marks appear on billions of products worldwide.
CSA International is a division of CSA Group, which also includes CSA, a
leading solutions based standards organization, providing standards
development, application products, training and advisory services; and OnSpeX,
a provider of consumer product evaluation, inspection and advisory services
for retailers and manufacturers. For more information, visit
Version française disponible
For further information:
For further information: Anthony Toderian, Senior Media Relations
Officer, CSA Group, T: (416) 747-2620, E: email@example.com