In this turkey trot, TurboChef is faster than Electrolux Wave-Touch range and NuWave oven

As cooking appliances get faster, records continue to fall in our labs. The video (right) shows how the TurboChef 30" Double Wall Speedcook oven, using "Airspeed Technology," cranked out a nicely browned 13-pound turkey in a record 53 minutes. So if time is really of the essence—you'll have to shell out about $8,000 for a TurboChef—this dual oven could be for you.

No oven or range we've tested is as fast as the TurboChef, though the Electrolux Wave-Touch smoothtop electric range wasn't that far off—and costs about $6,000 less. With its Perfect Turkey setting that uses a meat probe to measure the internal temperature and adjust cooking time, it produced a juicy, 13-pound bird in 98 minutes, about half the time of most other electric ranges.

If you're on a much tighter budget, consider the $150 NuWave Pro Infrared Oven. Using direct heating, convection, and infrared cooking, in two hours it made a 10-pound turkey that was tasty and juicy with a moist interior, albeit a little bit overdone toward the outside. The NuWave oven is available with an extender ring that allows you to cook larger turkeys. e-mail | Twitter | Forums | Facebook

Essential information: Our recent post on Thanksgiving planning looked at grilling, deep-frying, and smoking turkey. Check out our new report on national brands of turkey stuffings and watch our video on carving a turkey. With Black Friday coming up, stay on top of the shopping deals by reading Tightwad Tod on our Money blog.

Home-use fire extinguishers are key safety gear, especially over the holidays

With Thanksgiving, Hanukkah, Christmas, Kwanzaa, and New Year's upon us, the risk of a fire at your home could be higher since you're likely to be cooking more, using holiday lighting (especially on Christmas trees and the like), and perhaps even burning candles more frequently.

The best way to avoid fires is to be safe; check out our safety advice for the kitchen, holiday lights, and candles. Still, you should have fire extinguishers on hand, keeping one each in the kitchen, garage, workshop, basement, and on every living area of the home—and have one nearby when grilling or deep-frying a turkey. "Keep extinguishers readily accessible so you don't waste valuable seconds rummaging around when a fire breaks out," says John Drengenberg, director of consumer affairs for Underwriters Laboratories, which conducts compliance tests of fire extinguishers.

While it might be convenient to keep a fire extinguisher under a kitchen sink, for example, manufacturers recommend you mount extinguishers in their bracket—in a convenient location and in plain sight—3.5 to 5 feet above the ground so they're out of the reach of small children.

You also need to know how to properly use your extinguishers. "When a fire breaks out is not the time to read the instructions on the extinguisher," adds Drengenberg. When you bring the extinguishers home, read the owner's manual to familiarize yourself with their operation and register them with the manufacturer so you're aware of any product updates or recalls.

(We’re currently testing various sizes of rechargeable and nonrechargeable fire extinguishers from brands like First Alert and Kidde for a report scheduled to appear in the May 2010 issue of Consumer Reports, online and on newsstands in early April. Stay tuned for preliminary reports of our findings, including our experience with First Alert’s Tundra, an aerosol spray classified as a firefighting tool as it is not tested to the ANSI/UL711 standards that apply to home-use extinguishers.)

Buy only extinguishers that have been listed or certified by a nationally recognized testing laboratory, such as UL, ETL, CSA, and FM Approvals. You'll notice letters on the extinguishers, which indicate the type(s) of fires they can handle. Class A are designed to put out rubbish, wood, and paper fires; Class B are for oil and grease fires; and Class C are for electrical fires. Class ABC models work on all the fires above.

For the home, Drengenberg recommends Class ABC extinguishers, since you won't necessarily have time to analyze the source of a fire. Our in-house experts recommend that you buy the largest fire extinguishers you can comfortably handle, since they'll give you a longer operating time. To increase your chances of successfully and safely extinguishing a fire, use the PASS—pull, aim, squeeze, sweep—technique and watch this video from the Fire Equipment Manufacturers' Association:

• Pull the pin, hold the extinguisher away from you, and release the locking mechanism.
• Aim low, pointing the extinguisher at the base of the fire.
• Squeeze the lever slowly and evenly.
• Sweep the nozzle from side to side.

"Also, be sure the fire is not between you and the door—you want to leave yourself a way to get out," says Drengenberg, who says you need to be aware of an extinguisher's limits. "Fire extinguishers, especially smaller ones, have a limited amount of extinguishing agent and are meant for fires that are small and contained, such as those in a wastebasket or frying pan. If you're faced with a fire that is spreading rapidly, your job is to get people out and call 911." (If you're faced with a small flare-up in a pan or a pot, turn off the cooking element and cover the flames immediately with the lid, which eliminates a source of oxygen a fire needs.)

Like smoke alarms and carbon-monoxide alarms, which you should replace every 10 years and every five years, respectively, fire extinguishers have a limited service life. Replace home-use nonrechargeable fire extinguishers 12 years after the manufacture date, according to the National Fire Prevention Association. If you're unsure whether your extinguishers are rechargeable, check the owner's manual or the pressure gauge. On most extinguishers, a needle on the pressure gauge will sit in a green-colored part of the dial of if the unit is properly charged and to red-colored areas if it needs to be recharged or is overcharged.

To determine whether extinguishers are properly charged, inspect them every 30 days and as detailed in the owner's manual. If you need to charge rechargeable models, bring it only to a certified fire-equipment-maintenance company.—Gian Trotta | e-mail | Twitter | Forums | Facebook

Essential information: Check out the ratings of smoke alarms and CO alarms including where to place them in your home. If you want to carry a fire extinguisher as part of a roadside-emergency kit, our Cars blog colleagues recommend a 1A10BC or a 2A10BC compact model. Finally, learn how to treat burns and scalds.

Some celeb chef kitchen knives, like those from Paula and Martha, don't make the cut

You might enjoy watching the many celebrity chefs who perform culinary magic (and, sometimes, mayhem) on TV, but based on the results of our tests of kitchen knives, you'd be better off learning a technique or a new recipe from them than buying the kitchen knives that bear their names.

The video (right) details why knife sets from Paula Deen and Martha Stewart are near the bottom of our ratings of more than four dozen different sets of kitchen knives (available to subscribers) and those from Rachael Ray and the Culinary Institute of America might not be a sharp buy. If you're in the market for new knives as Thanksgiving and the other end-of-year holidays approach—they make a great gift, by the way—read our June 2009 report on kitchen knives and get some of the details of our testing below.

During testing, our technicians chopped carrots, onions, and celery into 1/3-inch cubes with chef and santoku knives and peeled potatoes and apples to see which paring knife can produce the thinnest peelings.

The testers also wielded the slicing knives and santokus against ham, tough-skinned soppressata, and tender, stringy pot roast to see which had the sharpness and control to produce thin slices, and used utility knives on raw sausage, peppers, and onions. (If just the thought of onions brings tears to your eyes, consider investing in these RSVP Onion Goggles.) Beyond cutting performance, the overall scores consider handle comfort and susceptibility to corrosion, among other factors.

So which knives should you buy? The Tramontina Professional L-400/03, $90; Oxo Good Grip Professional, $80; Chicago Cutlery Metropolitan, $60; and Chicago Cutlery Walnut Tradition, $60, performed quite well and don't cost a lot. Spending more will get you even better-performing set of set of forged-steel knives, such as the Henckels Twin Professional "S," $290; Wuesthof Trident Classic #8418, $300, and Mercer Genesis by Mercer M0 30768, $170.—Gian Trotta | e-mail | Twitter | Forums | Facebook

Essential information: Get a jump on planning for Thanksgiving and watch our video on sharpening your knives.

Fire and burn hazards prompt recall of 665,000 Perfect Flame gas grills sold at Lowe's

The U.S. Consumer Product Safety Commission yesterday announced the recall of about 665,000 Perfect Flame gas grills, which were made in China and sold exclusively at Lowe's stores nationwide from September 2005 through May 2009 and in Canada from December 2007 through May 2009.

According to the CPSC, the grills pose fire and burn hazards—burners on the grill can deteriorate and the lids of some models can catch fire. As of the recall date, Perfect Flame had received about 40 reports of fires from the burners deteriorating and about 23 reports of the lids catching fire.

Recalled models include the SLG2006B, SLG2006BN, SLG2006C, SLG2006CN, SLG2007A, SLG2007B, SLG2007BN, SLG2007D, SLG2007DN, and SLG2008A (shown).

Get more details on the Perfect Flame recall and some of the background surrounding it by reading "Fires and Burns Prompt Recall of 665,000 Perfect Flame Grills Sold at Lowe's" on our Safety blog. | e-mail | Twitter | Forums | Facebook

Essential information: If you're planning to grill your turkey for your Thanksgiving and holiday meals, follow our advice for safe grilling. And if you're in the market for a new gas grill, check out our free buyer's guide to gas grills.

Weekend Project: Plan ahead for the Thanksgiving holiday

With Thanksgiving just over a week away, this weekend my wife and I will put the finishing touches on plans for our holiday gathering. We'll check on the wines in the wine cellar and clean the stemware, add the extra leaves to the dining-room table, get the house in order for the big day, and take care of a few other odds and ends.

When it comes to the holiday meal itself, I'm a pretty traditional guy, but this year I'm going to change things up a bit. Since one of my kids has become a "fishetarian"—that is, she eschews beef, chicken, and turkey but eats fish—I'll make a poached-salmon dish to accompany the turkey instead of a rib roast. And I'm considering grilling the bird outdoors instead of roasting it in the oven. Even though I have double ovens, I'd like to free up some cooking space for the array of side dishes I'll prepare.

Turns out I'm not alone when it comes to not oven-roasting the bird. According to a recent poll by the Hearth, Patio & Barbecue Association, more than 70 percent of respondents said they won't use the oven to cook their turkey: 18 percent plan to grill, 25 percent expect to smoke, and 28 percent intend to deep-fry. (Americans are expected to cook 46 million turkeys this year.)

These alternative cooking methods appeal for a number of reasons, says a National Turkey Federation survey. Fifty-four percent of respondents are looking to try something new; 54 percent think grilling, smoking, or frying produces a more-tender or juicier turkey; 53 percent want to free up oven space; and 52 percent envision easier cleanup. This last one sounds like another compelling reason to grill the turkey.

Here's hoping your Thanksgiving is a joyous occasion. The advice here might help with the planning and take some of the stress out of your day:

• If you need a new grill to cook your turkey, check out our free buyer's guide to gas grills.

• If you want to smoke your bird, take a look at the Traeger Lil' Tex BBQ070 pellet-fueled cooker.

• If you're considering deep-frying a turkey, don't miss "A Safer Way to Fry a Turkey" and watch the accompanying video for important safety advice. You can also "deep-fry" your turkey without oil.

• If you need some basic wine advice for the holiday, read about the right wines to serve.

• And if your knives have seen better days, read our ratings-based report on kitchen knives.—Steven H. Saltzman | e-mail | Twitter | Forums | Facebook

More turkey talk: • Time- and money-saving steps for a better Thanksgiving • Holiday eating without the guilt • Turkey tips for Thanksgiving and beyond • Lab-tested turkey advice • Learn how to sharpen your knives (video) • Find an accurate meat thermometer

Essential information: Stay on top of the news surrounding Black Friday by reading Tightwad Tod on our Money blog.

Tip of the Day: Find the right wines to serve for Thanksgiving and the holidays

Do a Web search for "best wines for Thanksgiving"—or "for Christmas" or "for the holidays"—and you'll find an overwhelming number of results, and some of that information might prove more confusing than edifying.

Wine choices for Thanksgiving and end-of-year celebrations are all over the map. Some folks swear by a robust Zinfandel for turkey dinners; others think a versatile Riesling is right for holiday repasts.

Whether you're an oenophile with your go-to favorites and a sense of adventure or a novice looking for some solid wine advice, we can't predict which wines you'll like. But as you'll see in our new "Holiday Wine Bargains," there are plenty of reds (Cabernet Sauvignon, Carménère, Zinfandel) and whites (Chardonnay, Riesling, Sauvignon Blanc) that will enhance your holiday meals without breaking your budget.

Before you head to the store to shop, visit our wine buyer's guide for shopping tips and a wine glossary as well as expert advice on proper serving temperatures for wine and suggested food pairings. e-mail | Twitter | Forums | Facebook

Essential information: Keep your wine in tiptop shape by storing it in a wine refrigerator/cellar and find the best corkscrews to open your bottles.

What's new in Consumer Reports: Home content from the December 2009 issue

The December 2009 issue of Consumer Reports is loaded with coverage of items that will make practical gifts or spectacular additions to any household. (Some items below are available only to subscribers.)

Low-cost, high-performing coffeemakers. We found excellent coffeemakers that cost $20, $40, and $70; the top-rated model topped out at $100. And for $80, you can buy an excellent brew-station type that lets you fill cups directly from the machine.

Lack of versatility dogs pet-hair vacuums. Many vacuums are specifically marketed as the solution to pet-hair problems, but we found none provided a universal panacea. Instead, two mainstream Hoover models stood out for being excellent against pet hair, very good on bare floors, and excellent at cleaning carpets and limiting emissions.

Microwaves that do more. Want convection and speed cook modes? Countertop models from Kenmore and newcomer-to-the-field Cuisinart and an over- the-range model from Samsung offer both; the Cusinart and Samsung also offer grill modes for a taste of summer during the cold months. We also took a look at the innovative Sharp SuperSteam Oven AX-1200[K].

Ranges that make the grade. Induction models are hot, but our tested ones remain pricey at $3,000. Instead, we found four under-$800 ranges from Kenmore and GE that outscored pricier ranges from Dacor and Viking. Move up to the $1,500-to-$2,000 price point, and you'll get a range with a second oven or cooking drawer.

Paper towels in store. Our tests confirmed a similar trend among foods, where store brands outperformed national brands. So you might want to pick some up when you're buying wrapping paper. We also found something for greens to celebrate: One brand of recycled paper performed very well overall. Watch the video on how we test paper towels (above).

Light's (you should toss) out. Discard holiday lights after three seasons. Here's a checklist of things to look for and safe practices to follow when hanging holiday lights.

Inside Consumer Reports Test Labs: Review of the Sharp SuperSteam Oven AX-1200[K]

Sharp says that its SuperSteam Oven AX-1200[K], $900, can cook food in four different modes—microwave, steam, convection, and SuperSteam convection—and deliver healthful meals without compromising taste.

Using the steam mode on this countertop microwave, which can also work in a built-in application, we found that the Sharp did a good job cooking mussels, while steaming in a conventional microwave oven turned the mussels chewy. This oven draws the water for steam from an integral refillable reservoir.

The SuperSteam convection mode delivered a dish of pork loin with vegetables that was steamed and tasted like it. Cooking the same food using this Sharp's convection mode took about the same time as the SuperSteam mode and produced better-tasting, nicely browned food.

In traditional microwave mode, the Sharp was very good at evenly heating food and defrosting, though with only 700 watts of power, it was the slowest microwave we tested among more than five dozen models. This microwave was also relatively noisy. The Sharp has 43 preprogrammed settings and a sensor that automatically shuts off the oven when food is ready. Unlike most microwaves, it lacks a turntable.

Sharp touts the AX-1200[K]'s "unique combination of the healthiest ways to cook," but you can steam food in any microwave. Wrap the food in wet paper towels or place it in a microwaveable glass dish and cover or use microwave steam bags. To keep the calorie and fat count down, don't add fats and sauces before or after cooking.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Look for our new report on microwave ovens in the December 2009 issue of Consumer Reports, online and on newsstands today. Also check out our buyer's guide to microwaves (ratings available to subscribers) and watch this video on shopping for a microwave.

During Fire Prevention Week 2009, get smart about kitchen fires

Cooking is the leading cause of home fires, and most of these fires occur when someone leaves food cooking unattended. Fire Prevention Week 2009, which runs through Saturday, October 10, is a good time to review cooking safety (watch the video, right) and fire safety in general, as recommended by the National Fire Protection Association, a nonprofit standard-setting organization.

Look for our new report on smoke and carbon-monoxide alarms in the November 2009 issue of Consumer Reports, online and on newsstands later today.

When you're cooking:
• Stay in the kitchen whenever you fry or broil food. When boiling or baking, check the food regularly and set a timer.
• Use back burners if you have young children. Enforce a kids-free-zone of at least 3 feet from the stove. Learn how to childproof your stove.
• Extinguish a small stovetop pan fire by placing a lid on pan and turning off the burner; be sure to wear an oven mitt. Do not pour water on a grease fire or use a fire extinguisher on a pan fire.
• Turn off the oven immediately and keep the oven door closed if there's an oven fire.
    
If you get a burn or scald, treat the area immediately by submerging it in cool water for 3 to 5 minutes, then cover the spot with a clean, dry cloth. Get medical help right away if the burn is bigger than your fist, and keep clothes, jewelry, and any metal off the area. Check out our expert advice on dealing with burns and scalds on ConsumerReportsHealth.org.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Set up or practice your fire-escape plan.

Technivorm Moccamaster KBT-741 makes great coffee but isn't a perfect machine

Being able to take home a coffeemaker that we're testing for a report on these appliances is among the, um, perks of my job. I recently got to use the Technivorm Moccamaster KBT-741, a $265 machine that's a favorite of many coffee aficionados.

But for all its prowess at achieving the prime temperature the vital for great brewing—195° to 205°F, held for six minutes—during our ongoing testing for an upcoming report on coffeemakers, the 10-cup Moccamaster KBT-741 hasn't impressed when it comes to convenience or carafe handling. Granted, extracting the most flavor from coffee is what matters most, but given the price of this coffeemaker, shouldn't it also be easy to use?

I recently used the Moccamaster KBT-741, made in the Netherlands, at home for a weekend. To my untrained palate, there was a noticeable difference between the coffee my machine brews and that from the Technivorm. Especially when I ground the beans immediately before brewing, the Technivorm delivered a cup of coffee that demanded I sit down, sit still, and do nothing else but savor it.

That said, I also encountered the same problems our testers have seen. What hung me up first was the protection designed to keep you from brewing without the thermal carafe in place. Most coffeemakers have a similar feature, which also lets you pour a cup midbrew. But on this Moccamaster, the brew stop comes in two parts: a button that gets pressed when you push the carafe all the way to the left and a switch on the filter holder that can halt the release of brewed coffee. Position the carafe an eighth of an inch off from the button, and no water will reach the coffee. Press the button without the filter-holder switch in its proper position, and brewing coffee will collect in the filter basket. Fortunately, the two times this happened, I was making only enough for a tall mug.

Also, after making coffee seven times, I also wasn't quite sure about the amount of water required to brew, since the lines on the reservoir didn't correspond to how much coffee I brewed—even after accounting for some evaporation and absorption into the grounds. After I looked at other coffeemakers, I realized that this Technivorm is hardly alone in the disconnect between water in and coffee out. The lesson? When brewing less than a full pot, you need to experiment to get the right amount of water.

As much as I enjoyed the coffee I made with the Technivorm, I can't justify springing for it. That leaves me with my current machine, which looks nice on the counter and does a fine job with decent beans. But I'll miss the coffee that the Moccamaster makes.

So to my colleagues, if I'm not in my office any morning next week, you might find me "testing" the Moccamaster in our labs. Just follow the coffee aroma.—Ed Perratore | e-mail | Twitter | Forums | Facebook

Essential information: Check out our buyer's guide to coffeemakers, which includes ratings of drip and pod models and espresso makers. And read our latest report on coffee. Ratings and report available to subscribers.