Dry dust of mono ammonium phosphate
Sodium chloride dry powder
A Class D fire extinguisher is recommended for extinguishing a metal fire.
Heat can cause the dry chemical powder used in fire extinguishing to break down and lose its effectiveness. This can happen because the heat causes chemical reactions within the powder, causing it to lose its ability to smother or suppress the fire. Additionally, excessive heat can also cause the powder to clump together or become caked, making it difficult to disperse or spread evenly on the fire.
A Class A fire extinguisher is recommended for extinguishing wood fires.
The white stuff in fire extinguishers is typically a chemical called dry chemical powder or monoammonium phosphate. This powder is a fire suppression agent that is effective for extinguishing different types of fires, such as those involving flammable liquids, gases, and electrical equipment. When released, the powder smothers the fire and helps to cool the fuel, preventing it from reigniting.
Most powders found in the kitchen will actually cause a fire to explode out of control. Let's say, "No" to your question, and direct you to use baking soda, which is safe and will smother a fire.
A Class D fire extinguisher is suitable for extinguishing fires involving magnesium.
water
At the base of the fire and use a sweeping motion
For each fire and material exist a specific fire-extinguishing method.
It depends on what started the fire and if the electrical equipment was damaged. Chances are if the food burned and didn't burn the oven you should be able to use it after you clean it really well. If the oven itself was on fire I wouldn't use it.
Blood is not an effective extinguishing agent for fires. Water, foam, or chemical fire extinguishers are typically used to put out fires.