Oven, continuous-cleaning

[The following instructions are specific to continuous-cleaning ovens. Please see the entry Oven, convection for general tips in cleaning all types of ranges.]

The rough interior surfaces of these ovens are porous. Lye-based oven cleaners will damage this coating, and cleaning solutions of any kind should not be used inside a hot oven. Likewise, avoid using abrasive cleansers or pads of any kind. They will clog pores or damage the surface.

Food spills will also clog the pores. Try to prevent them by using a drip pan (such as a cookie sheet) or aluminum foil on a lower rack. Don’t place drip guards on the bottom of the oven, where they can interfere with heat transfer.

To remove food spills from the oven surface while the oven is still warm, blot food spills with a sponge or cloth moistened with water only. Once the oven cools completely, apply a small amount of mild, all-purpose cleaner to the spot with a soft nylon brush or an old toothbrush, then let it stand for up to 30 minutes. Rinse out the brush and gently scrub the softened food. Then blot with a water-moistened sponge to remove all cleaner residues. Squeeze out the sponge to prevent water drips.

References:

Jeff Bredenberg, editor, Clean It Fast, Clean It Right: The Ultimate Guide to Making Everything You Own Sparkle & Shine.

Don Aslett, The Cleaning Encyclopedia: Your A to Z Illustrated Guide to Cleaning Like the Pros.