Kitchen Ovens

Tools & Technique :
There are three basic oven types:
-Continuous-cleaning: a special porous surface continually cleans itself at normal oven temperatures. Works adequately for minor splatters but major spills still need to be wiped off as they occur.
-Self-Cleaning: uses extremely hot temperatures to literally burn off any spills. Afterwards you simply wipe with a clean damp cloth to remove the ash residue. Areas outside the door seal and the seal itself need a regular cleaning with mild, non-abrasive detergent.
-Regular: these units have a shiny surface, which is metal with a porcelain coating. It is only on this surface where standard oven cleaners can be used safely. Always wear gloves and open the window to ventilate fumes. Place newspaper under the door in case cleaner drips out. Immediately wipe away over-spray off elements, lights, gaskets and any surface other than the porcelain interior. Give the cleaner time to work. Use paper towels for maximum absorption of the first wipe-down. After use a damp cloth and clean water. Do not use any products afterwards as their mixture could cause noxious fumes.

Cleaning regular ovens is nasty business. You may opt to wear a dust mask and goggles for added protection. To reduce frequency of oven cleaning we suggest wiping and scraping – with a plastic scraper – off spills as they occur. Wait for the oven to cool first.

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