During Fire Prevention Week, October 9 through 15, the National Fire Protection Association is highlighting the dangers of unattended cooking and risky kitchen habits.

The theme was announced at the Fire Department Instructors Conference (FDIC) in Indianapolis, which is attended by thousands of firefighters from around the world.

Here are some good tips from NFPA:

Remember that fat and oils are flammable. Most kitchen fires, and fires that burn down restaurants, start when someone is heating fat or oil and forgets about it. The oil gets increasingly hotter, smokes, and then bursts into flame.

Never leave the room when you're cooking. It's easy to think you'll only be away for a minute or two to answer the door or step into the living room or bathroom, but it could take longer.

Beware of deep fat fryers. Never get liquid near a oil fryer. If it spills, it instantly turns into steam, violently spraying hot oil.

Steam is dangerous. Steam is water vapor that is above the boiling point. It can be highly pressurized and is almost invisible, but it causes nasty burns.

Have a fire extinguishers available in the kitchen and learn how to use it. The people who service your extinguishers can arrange training.

If there is an oven fire, turn off the heat and keep the door closed to prevent flames from burning you and your clothing.