Oven Cleaning

[MrX]

I've a De Dietrich double-oven with Pyrolysis Cleaning in both ovens.

"Pyro Max" takes the oven up to over 500ºC (932ºF) and holds it there for 2 hours.
You've options to reduce that time to 1:45 or 1:30.

However, the default setting leaves nothing but a light coating of white dust.

Total power consumption is 7kW on a 230V supply.

Comes with loads of cooking modes though:

Circulating heat (Fan oven with the elements at the back on only) - Recommended for meats especially fish, chicken etc.

Combined heat (Cooking controlled by the upper and lower heating elements and by the fan.
Three combined sources of heat : a lot of heat from the bottom, a little circulating heat and a touch from the grill for browning.) - Great for pies and pastries and anything in an earthenware dish.

ECO - Not entirely sure who that works but it uses the upper and lower elements with the fan and it hits the oven's eco-label A++ rating.

Pulsed Grill + Rotisserie:
Spit roasting and regular roasting.
Fan pulses on and off as part of the cycle too.

It then has variable grill settings she you can run it with the rotisserie (spit) or without and set the grill in either compartment to whatever setting you like. from 1 to 5

Keep warm : runs a very cool fan oven with only heat from the back.

Defrosting - runs at 30ºC (delicate food), 40ºC or 50ºC (meats) and monitors temp accurately

Bread : You place a ramekin of water in the oven with this cycle to aid crust formation without burning it.
Not entirely sure what combination of elements is used but it works very well.

To cool itself, the oven has two sets of fans that blow air constantly outwards across the top of the top oven (smaller cavity) between the control panel and the oven and another one between the ovens.
These run at variable speeds depending on what the temperature is and force air down through the door too.

The result is that the exterior of the oven is only 25ºC when cooking and 40ºC when self-cleaning.

At max speed, the fans produce a pretty serious airflow.
The top one blows out straight through a slot above the door between the control panel and the door. So, any hot air rising gets blasted away and it's also cooling the oven internally.

 

[dj-gabriele]

Gosh, what a strange situation in the US!
That's the real opposite from here, here ovens are tightly regulated and you can actually see a decrease in resources used since the old days as insulation and shielding are going to be improved.
Even oven have energy classes with the best in the A-20% or so while just a few years ago the market was flooded with C or D classes ovens.
No compromise in cooking quality but simply much improved insulation.
The old oven at my parents (self cleaning from 1979) used to heat up the whole room and made your legs feel sore if you stood cooking in front of it while it was baking, now the new (well, it has 4 years now!) "A class" oven, self cleaning too, barely moves a little of warm air to keep the door glass below 40°C all the time(4 heat shielding glass panes!).

Plus there is the trend of making easy cleaning all-glass oven doors that have no spots or indentation whatsoever, simply wipe them clean with a (mild) detergent of your choice.

Below a spec-page of the oven, replaced of course by a new model now.

http://www.smeg.com/product/scp112n-8/

 

[MrX]

Just checked that De Dietrich oven's ratings.

Top oven B-rated energy consumption
Main oven A-rated energy consumption.

Total consumption's actually 6.74kW

Remember, when you're quoting those kW consumption ratings they're the *max* consumption which means that's as much as it will ever draw. It doesn't mean that the oven draws this all the time, only when it's heating. Once a temperature is reached, it will cycle on and off to maintain that. So, your overall consumption for 1 hour of cooking or self-cleaning is probably significantly lower number of kWh than the peak kW rating on the plate.

This oven's actually exceptionally easy to clean.

The sides are completely smooth and there's a set of stainless steel side racks that just hook into support holes. These support the stainless steel shelves or the original custom-fit roasting pans / baking trays. They slide between two bars so they can be pulled out without any risk of tipping-over so you can slide a dish out to check it.

When you're cleaning the oven you just lift out the shelves, lift out the side racks - throw them into the dishwasher and set the oven to self-clean.

Once cooled down, you just wipe it with a damp cloth across all surfaces (which are generally smooth).

You can also remove the door should you wish to clean the areas around it. Quite easy to do, you just turn a little lock in the hinge and it tips out.
The door's one smooth piece of glass inside, so it's very easy to clean and generally comes out perfectly in the self-clean cycle.

I read a couple of reviews of it online and I see it gets a mixed love/hate. Some people really dislike the strong air draught that blows out of the front of the oven when it's cooling.
I've never found this any issue and generally think it keeps things nice and cool

What I really like about it is that the second oven is fully spec'd too. A lot of double-ovens don't have a fan in the secondary oven.

It's a fantastic appliance especially for xmas dinner!!

See link below (retailer with full specs)

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www.johnlewis.com