and combustible liquids referred to in NFPA 30 and other NFPA codes and. standards. The classification system is based primarily on the flash point of the. liquid; that is, the minimum temperature at which sufficient vapor is given off. the liquid to form an ignitable mixture with air. Flammable liquids are classified by NFPA as Class I, which are further sub-. classified, based upon additional criteria that affect fire risk, as Class IA, Class. IB and Class IC - these liquids have flash points below 100 ÂºF (37.8 ÂºC) or less.
â When the water comes to a boil, throw in the corn and cover with a lid. The amount of time required will range from 1-10 minutes depending on how soft you want it to be and how young the kernels are. If you like it very soft, then let it boil for 10 minutes. â When you are removing the corn from water, use tongs, so that you do not burn your hands.
Fresh Corn on the Cob. 1. Wrap corn in a damp paper towel and place in the microwave. 2. Cook on high for a minute and a half for one ear of corn. If you cook two ears, cook for three to four minutes; three ears for five to six minutes; four ears for seven to eight minutes; and six ears for eight to nine minutes. 3. Remove paper towel when the corn is too hot to touch.