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Let’s face it... they don’t make things like they used to! Our ovens and cookers are no exception. As a result care must be taken when cleaning them.

Spray-on Cleaners

Although effective, these can also reduce the life your oven when used too liberally. The over-spray from these cleaners can land on sensitive oven components such as fan-motors, elements, and thermostats. If these types of cleaners are used then you must ensure that the cleaner only makes contact with the enamel surface. To reduce the incidences of this type of damage, I tend to favour paste-on cleaners. These contain the same chemical as spray-on cleaners, but give greater accuracy on application.

Cleaning with Soapy Water

This method is a lot less aggressive to your oven, however not drying your oven thoroughly can result in excessive rust build-up. Rust build-up can cause:

-       Loose fastenings on the element and thermostat capillaries.

-       Unsightly damage to the interior of the oven

-       Internal screws to rust making servicing extremely difficult

Steam Cleaning

This method works well but the steam cleaner must have a minimum of 4-bar pressure and above 168°C of temperature. The steam is reduced causing the temperature to increase to maximum. This will allow the use of a small steel pan cleaner to be attached to the end of the nozzle. This will enable the easy removal of built-up carbon without causing too much steam which can damage internal electronic components.
All ovens, with normal use, are capable of some degree of self-cleaning. Although a build up of carbon is a little unsightly, you can see it the same way as a seasoned wok or frying pan – neither need be shiny clean to function properly, nor are they unhealthy.
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No Title 06/07/2010
 
 
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