Self Cleaning Cycle on Stoves.

[xraytech]

I run the self clean cycle on my Kenmore smooth top range 4-5 times a year, it gets dirty quick from a lot of baking and spill overs, 3 months after I got the range I was baking about 18 apple pies and black raspberry pies and ran the self-clean since I had several spill overs from the fillings. After about 1 hour on the 4 hour cycle the drippings caught fire and the whole oven was full of flames. After that all sugaryu spills gets scraped out before starting the cycle. and I take the oven racks and lay them outside in the grass over night, the dew and enzymes from the grass break down anything on the racks and they wipe down easily, this works wit barbeque grill racks too.

My aunt has a 12 year old Tappan electric range with continous clean, that thing is horrible it smokes and has that horrible self cleaning fumes everytime you bake in the oven.

Grandma's 1962 Frigidaire custom Imperial 40" range is not self cleaning, but has the great pull out oven cavities which makes cleaning much easier, in that I use original scent non-ultra Dawn ubdiluted and a scotchbrite pad, works great and no horrible odors, that is how I clean the window in my Kenmore too

 

[toggleswitch2]

~After about 1 hour on the 4 hour cycle the drippings caught fire and the whole oven was full of flames.

I'm not doubting you, but the whole reason the door locks, besides for safety, is to anaerobically combust/consume (without flames) the organic matter-- read "food"-- in the same way cells in our bodies do.

This is why gas self-cleaners have to limit and balance the air/oxygen that is admitted to the oven cavity (secondary combustion air). Primary combustion air is "unlimited" and is accomplished by putting the venturi (gas/air "mixing valve" outside the oven cavity.

 

[animasinsulinpu]

My Frigidaire

I use mine in the winter. And I open the door to the garage amd open the kitchen window and turn on the attic fan. That 4000 CFM's removes the smoke in a split second....Bill in Az....

 

[toggleswitch2]

Interesting that pyrolytic self-cleaners are rare in lands of 24" (60cm) cookers. I'm wondering if the (small) size of the oven, which would be made smalller by the level of insulation necessary for the 900 to 1,000*F (482 to 538*C) cleaning cycle, is a major determining factor. Here, we are led to believe that such great insulation saves energy with each (regular) use and any energy used for pyrolysis/cleaning is therby offset. Ditto cost of energy versus chemicals. They say that self-cleaning is "greener" overall than a dose of chemicals, and less expensive too.

Before the hidden lower "bake" element (which is relatively new to this country) cleaning an electric oven with an exposed lower element [can't be unplugged and removed]was a PITA.

 

[toggleswitch2]

Here is one of the very few 24" (60cm) free-standing self-cleaning ranges that I am aware of. Quite rare here. 24" wall-ovens however are generally avaialble as self-cleaning, IMHO.

Not aware of any gas 24" self-cleaners; free-standing.

http://www.sears.com/shc/s/p_10153_...tanding&psid=FROOGLE01&sid=IDx20070921x00003a

 

[supersurgilator]

I don't exactly know how the self clean feature works. I know the high temperature is supposed to melt everything away, but then were does it go?
My cousin ran the self clean cycle on her oven once when I was there, and it caught on fire. There must have been some food or something on the floor of the oven, because it ignited, only stayed lit for a couple of minutes, but the smoke was everywhere. I think I would rather just clean it by hand then go threw that hassle.

 

[maytagbear]

The door locks

and then the controls are set. The elements (electric), or burners (gas) heat up very high...800-1000F, and the food residues are burned off. The cycle takes 2-4 hours, depending on make and design. Fires usually only happen in crudtastic ovens. The manuals for both electric Hotpoints I had at the two previous apartments suggested that if the oven was indeed crudtastic, it might be a good idea to do a little wipe with a damp paper towel before starting the cycle.

After the cycle, there is usually only a little ash to wipe away with a damp paper towel when the oven has cooled and unlocked.

This has been happening across North America since 1963, when GE introduced their P-7 self-cleaning oven.

I hope to get a good gas or dual fuel stove with self cleaning oven sooner rather than later.

Lawrence/Maytagbear

 

[toggleswitch2]

Self-cleaning ovens.

The Gadget and I saw huge gas (chicken)rotissserie ovens at Costco.

Boy were we surprised when they were self-cleaning.... as a dishwasher does with detergent and hot water sprays from spray-arms. I was shocked and stood there in disbelief. Don't recall the brand name however.

 

[frigilux]

Bruce---Some people with self-cleaning ovens wait until they're very heavily soiled before they run the cleaning cycle. The result is usually a burn-off, a lot of smoke and choking fumes. I clean mine before it gets too dirty. That way I can run the shorter cycle and fumes (which bother my breathing) are minimized.

 

[toggleswitch2]

self-cleaning commercial rotisserie oven.

Gonna start a new thread.... don't want to hijack.

http://www.hobartcorp.com/products/cooking/rotisseries

 

[toggleswitch2]

0800 area code is a part of London, IIRC.

Apparently Londoners can call this service to clean their ovens.

Here in the U.S.A "self-cleaning" is used to mean pyrolytic self-clean, whereas "continuous-cleaning" is used to mean catatlytic (i.e. catalyst "special" coating) on oven walls.

"Self-cleaning" as used by this article appears to lump both types uder this "umbrella" There appears to be a great deal of mis-information regarding pyrolytic self-cleaning. Of course being rare there and in this service's self-interest, of course such system would be poo-pooed!

In a nut-shell it is the most effective cleaning there is for ovens, IMHO.

http://www.ovenu.co.uk/self-cleaning-ovens.cfm?gclid=CMbx9ZuVgZsCFRd75QodMQlZdA

 

[toggleswitch2]

~To be anywhere near effective, the ‘self-cleaning’ oven cycle has to be applied weekly as the effect is limited at best.

~Nearly all ‘self-cleaning’ oven manufacturers recommend this time frame. This means running the oven for 3-4 hours, full on, and with the door locked…..at least once a week.

WRONG

 

[sudsmaster]

I run my GE P*7 wall oven (24") self cleaning for about an hour of actual cleaning time, and that seems to work well.

However, I only do baking in the house oven. No roasting. It stays a LOT cleaner that way, so I only have to run the cleaning cycle every couple of years.

Any roasting I do is in a gas rotisserie/BBQ out on the covered patio. Nothing quite like a chicken or turkey rotisseried with a little wood smoke added. Things like baby back ribs, lamb chops, etc. usually go on a charcoal grill. I also use the gas BBQ for the occasional beef rib eye steak. Although I frankly don't mind a pan-fried steak, which I'll do indoors.

 

[toggleswitch2]

~Apparently Londoners can call this service to clean their ovens.

Upon futher reading/research this service is international!

Soem really dilligent "chefs" will heat the oven (to self-clean it) for about an hour after cooking periodically in that it is already hot.

 

[panthera]

Yein - der Gestank

verflüchtet sehr schnell und die Wirkung ist enorm.

Wir haben ja große Mengen Amonniak im Fensterputzmittel und manch andere Haushaltsreiniger, unangehnem steckend, ja - aber nur kurz anhaltend.

The fumes from the ammonia do a fantastic job of loosening the baked on dirt and they are gone very quickly once things are clean. You can re-use the ammonia left in the bowl in the morning for the cleaning. I would wear eye-protection and rubber gloves but the risk of burning yourself or damaging kitchen surfaces is much lower than with lye.

Do give the bags a try sometime, I think you will be surprised how well they work.

My last full-size oven here in Germany was a deluxe built-in 60cm with self-cleaning. The vent pipe out of the oven went through a catalytic scrubber and filter before exiting into the room. Yes, it was a very expensive oven, top of the line from Siemens.

I used the self-cleaning function every month (shared a really big apartment with a friend and his girl-friend for two years until they found a place of their own. Munich in those days still had a housing shortage). According to the instruction manual, the enormous amount of insulation made up for the extra cost of cleaning - and was still cheaper than using a commercial, caustic product.

Beats me - it worked great.

I never again want a self-cleaning oven without that catalytic scrubber. To be honest, tho' - since I've started using oven bags and putting drip trays under pies and other bound-to-drip stuff, my ovens just don't get that icky dirty that they can't be cleaned with normal household cleaner after every use.

That's the key, really - you have to clean them every time they get dirty.