Kenmore Continuous Clean Range
- Thread starter eurekastar
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Looks to be a Kelvinator product.
That slanted control panel and the oven light knob on the door somehow made me think of Hotpoint...
-- Dave
-- Dave
hippiedoll
Well-known member
It reminds me of...
A Whirlpool washer or dryer with the slanted control panel
A Whirlpool washer or dryer with the slanted control panel
seedub
Well-known member
What was the story about continuous clean? Was it a coating on the walls that repelled cooking by products, and then one just wiped everything down with a damp rag, no need to use harsh cleaners?
Continuous clean has a rough, porous coating that absorbs and spreads grease and food soils on the premise that spatters will be dispersed into the coating instead of sitting on the surface, and normal baking and broiling temperatures will oxidize it over a period of time. They were pristine when new, not so much ever again after usage. Mild soap-and-water could be used for manual cleaning of heavy spills. Heating for a while at 350°F to 400°F could help disperse soil if the user didn't do enough normal baking/broiling. Chemical oven cleaners damage the surface and/or interfere with the absorption characteristics.
Continuously Filthy Oven
I have a friend that had one of these, back in the day. It was a Kenmore drop in, avocado. It was horrible! The heat would fluctuate 50 degrees, either way, and the oven was gross. You could not clean it either. We used to call it: The Kenmore Continuously Filthy Oven. He remodeled the kitchen in 1996, and replaced it with a new Magic Chef.
I have a friend that had one of these, back in the day. It was a Kenmore drop in, avocado. It was horrible! The heat would fluctuate 50 degrees, either way, and the oven was gross. You could not clean it either. We used to call it: The Kenmore Continuously Filthy Oven. He remodeled the kitchen in 1996, and replaced it with a new Magic Chef.
vacerator
Well-known member
Odd,
when my mom had a higher end model Knemore in the 70's with continuous cleaning, she liked it. So did my aubt like her Tappan one, and another, her Magic Chef.
Once any left on or burned on foods or grease were heated up above 425 f. the next use on higher heat, they were all but gone. Mom had me soap and sponge the residue off. The sides were panels that slid in between the rack supports.
when my mom had a higher end model Knemore in the 70's with continuous cleaning, she liked it. So did my aubt like her Tappan one, and another, her Magic Chef.
Once any left on or burned on foods or grease were heated up above 425 f. the next use on higher heat, they were all but gone. Mom had me soap and sponge the residue off. The sides were panels that slid in between the rack supports.
I remember a family member who's continuous clean oven decided to clean while cooking Thanksgiving dinner---ooh it stank up the whole house! Was there any sort of catalyst in the porcelain glaze, or was it merely the porosity/surface area which caused the oxidation?
Nope, a reason the continuous clean system, although open to further developing might rebirth success, met its demise, the surface was not as infinitely impervious to any kinds of soiling...
-- Dave
-- Dave
