Continuous-Clean Oven Cleaning
Some soil from cooking operations is usually present.
The catalyst is continually working to oxidize soil when
the oven is hot enough, thus the "continuous" clean name.
The rough porous surface spreads out greasy soil, thus
increasing contact with hot air in the oven. Fats and
oils are quickly oxidized; milk and cheese take higher
temperatures (about 475 F.); sugar spills are hardest to
remove so protection from spills like fruit pie boil-
overs is important.
If large spills occur, you have to remove the
promptly to stop the "glazing" effect which seals the
surface and prevents oxidation of soil. Follow this
procedure:
1. Blot up excess with paper towel or sponge while oven
is still slightly warm and the soil soft. Do not rub
towel or sponge across surface; particles may clog the
surface.
2. After the oven is completely cool, spray the soil
area with all-purpose spray-on/wipe-off cleaner
("Fantastik", "409", etc.). Work into porous surface by
scrubbing with a nylon-bristle brush or nylon net pad.
Let stand 15-30 minutes.
3. Scrub softened soil with the nylon brush or pad.
4. Rinse thoroughly with cold water, by squeezing out
clean, wet sponge over area; then blot up (not mop up)
excess water with paper towel or sponge. (Do not let
water run down into burner assembly, especially in gas
ovens.) Repeat rinsing and blotting, if needed, to
remove all softened soil and cleaner residue.
5. Turn on oven at 475 F. and leave two hours. If some
soil remains, the continuous-cleaning coating should work
to oxidize it.
CAUTION: Spray-on/wipe-off cleaners volatize rapidly
with heat and may leave a chalky stain, hard to remove.
So do not apply to a warm oven, and be sure to rinse
away all residue.
Occasionally wipe out whole inside of oven with a
nylon pad and plain water; blot dry and then run oven
empty for 2 hours at 475 F. This helps the oven catch up
with accumulated grease and soil. This may be needed when
the oven is used for more broiling and roasting (with
more grease spatters) but short time cooking (broiling)
or lower temperature (roasting), than for baking. This
also helps clean the door, which usually get less heat in
cooking.
NEVER use oven cleaners on continuous-clean ovens,
as they will clog the pores in the coating, and, may
damage the coating, or the aluminum backing if it is
used.
NEVER use scouring powders or any other powdered
cleaners, as they will clog the coating, and the abrasive
action also damages it.
NEVER use any metal pads or abrasives, as they will
wear off the coating, and also metal filings may come
off and clog the coating.
Manually clean oven racks.