I use to have a Self Cleaning oven and I have to say I was very happy
with it. I would put it on the Auto Clean cycle and except for having
to replace the Lock once, it worked great. I don't recall it ever
failing to clean up a mess. I wouldn't do anything except use the
auto setting once or twice a year, then MAYBE sweep out the dust.
Then I moved to a home with a Continuous Cleaning Oven.
I didn't realize that me "I" was to be continuously clean the thing.
It looked bad when I got it and though I cleaned it (per directions),
it was soon back to a mess. It looks quite bad.
My question is, "Is this the common experience, or is mine the
exception?" I would like to hear from those of you that have had
experience with both.
Thank You.
RC
We bought a cottage with an old continuous clean oven, and I LOVE it! Not
because it's so great with cleaning, but for this reason:
If you leave it on "preheat" instead of "bake", say at 350', both upper and
lower heating units click on to maintain temp. I LOVE this feature!
I use it for certain recipes, potatoes, veggies, anything I'm roasting that I
want to brown a bit also. Works great! You can get brown and crispy on top and
bottom.
Of course, gotta remember to switch over to just "bake" if it's a cake in the
oven. I need to replace my range at home, and can't find anything that calls
itself continuous clean anymore. Most newer ranges of course will preheat, but
once desired temp is reached, only lower unit engages. I'd really like to find
a range where I could maintain a steady temp and have the heat coming from upper
and lower unit heating coils.
Any advice? I don't want to pay a fortune for expensive convection oven.
Thanks,
Sue
On Tuesday, August 11, 2015 at 8:31:13 AM UTC-4, snipped-for-privacy@snyder.on.ca wrote:
self cleaning is the only way to go..... they are better insulated so more energy efficent. and although its not recommended i put my gas grill parts in my self cleaning oven on a short cycle, they look brand new when they come out.
once they go thru the self cleaning cycle i let them get cold, and put them in the dishwasher....
On Mon 10 Aug 2015 09:06:54p, Tony Hwang told us...
Perhaps not now, but at one time they did. IIRC, it was during the
70s, perhaps 80s.
They were found in various formats including larger toaster ovens,
countertop convection ovens, and conventional ranges. The oven
cavities were coated in some type of dull-finished, semi-rough
porcelain. Apparently, typical spatters from roasting, etc., would
be vaporized over time by this coating. Serious spills, OTOH, would
need to be cleaned up using detergent and water.
I once lived in a brand new apartment that had a brand new gas range
that had this feature. It was *not* a self-cleaning oven, and the
instructions cautioned against using conventioinal oven cleaners. I
noticed that I never had to clean the walls of the oven, except for
the glass window in the door, although I did have to clean up a few
bottom spills.
Unfortunately I cannot find an exmple nor remember the brand of stove
I had, but they did exist at one time.
I also owned a Farberware contertop convection oven that had this
feature. This was also during the 70s.
My current electric range has a self-cleaning convection oven that
also has the "easy clean" feature. The oven has a solid bottom with
no exposed heating elements. To use the easy clean feature, one puts
a measured aount of water in the bottom of the oven and runs a
heating cycle. When cool enough to work with, the interior is wiped
down. This really amounts to nothing more than steam cleaning.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
In alt.home.repair, on Tue, 11 Aug 2015 01:44:02 +0000, Sue
I don't think they make them, and I looked at least 4 years ago. I
liked mine, because you didn't have to do anything. There was nothing
you could do. Using oven cleaner or any kind of cleaning just ruins the
continuous cleaning surface
Of course it's never perfectly clean but it's never very dirty either.
I suppose one coudl gte it cleaner by running it for a while with
nothing in it. Or smething that never makes a mess, Bread?
I woudl still have mine if I hadn't set fire to it.
You could look on craig's list or better yet, list yourself on craig's
list as wanting to buy one.
That's how I replaced the one I set fire to**. I needed Harvest Gold
and within a couple days, someone called and sold me his. Looked like
new, Perfect. I don't know how they managed that. He said his
mother was compulsive. Nothing else would account for it. I would
have thought it *was* new but I found a tiny bit of dirt in a couple
corners. $100 iirc. This one has self-cleaning, which I do about
once a year. The model number gave a model that was entirely diffrernt,
but eventually, trial and error and looking for similar numbers, I found
a manual that fit this one.
**Actually the guy who sold me the oven found my ad because he was
looking for "fire" wood, and I mentioned the fire. By chance he wanted
to get rid of this oven, which was his second, that he got when his
mother moved out of her home. Though he said he was going to buy a
replacement, I don't know why.
Maybe you can you rewire whatever oven you have. It only requirs that
the switch be able to carry the current for both of htem. The
thermostat will work the same. And that the connection not be
permanent, that is, you don't want that any time you broil you also
bake, and that any time you bake you also broil. The solution to that
is a toggle switch, marked Both and Separate. You'd need a heavy dury
switch.. If it's double pole or more, connect them all in parallel.
If you wanted to be fancy, you could make it a push button and a relay,
so that every time you turned the oven off, evenif they were connected
to gether before the relay dropped out and you'd have to push the button
to make it be both again. This would also mean the heavy current would
have a shorter path but I don't thin that is significant. Others may
disagree. You'd need a heavy load relay that also won't be damaged by
the heat of the oven. They have them online. If it's double pole or
more, connect them all in parallel.
I rewired a room AC so it woud turn completely off, instead of just the
compressor, the fan too, just by moving three clips around, to rearrange
where the switch went. Here you ight need some oven wire, whatever
that is. And you wouldn't want to so c
We bought a cottage with an old continuous clean oven, and I LOVE it! Not
because it's so great with cleaning, but for this reason:
If you leave it on "preheat" instead of "bake", say at 350', both upper and
lower heating units click on to maintain temp. I LOVE this feature!
I use it for certain recipes, potatoes, veggies, anything I'm roasting that I
want to brown a bit also. Works great! You can get brown and crispy on top and
bottom.
Of course, gotta remember to switch over to just "bake" if it's a cake in the
oven. I need to replace my range at home, and can't find anything that calls
itself continuous clean anymore. Most newer ranges of course will preheat, but
once desired temp is reached, only lower unit engages. I'd really like to find
a range where I could maintain a steady temp and have the heat coming from upper
and lower unit heating coils.
Any advice? I don't want to pay a fortune for expensive convection oven.
Thanks,
Sue
Continuous clean has a "catalytic" coating that burns off deposits
under normal temperatures.
Self clean heats to extreme temperatures to clean. Self cleaning ovens
are NOT designed to be used in a tight fitting space - they require an
inch or two of clearance on both sides. We pull ours out to run the
clean cycle (the few times we use the clean feature)
Go for the convection oven - the feature is NOT that terribly
expensive, and it is VERY usefull and actually uses less power to do
the same cooking job.
On 08/10/2015 9:25 PM, snipped-for-privacy@snyder.on.ca wrote:
...
Not _necessarily_ true; the one here is in the cabinet row just as any
other; it has sufficient insulation that is in the owners manual to be
allowed. It's a 30+ yr old GE with also the microwave in the oven; no
longer available and will be sorely missed if it ever does give up the
proverbial ghost...
It's gone thru the cleaning cycle in situ any number of times during
that time with no issues.
On Tuesday, August 11, 2015 at 8:59:01 AM UTC-4, dpb wrote:
Same here. I had an older 30" oven/microwave in a cabinet.
I replaced it with KitchenAid 36" dual ovens and had to rework the
cabinet to make it fit, with essentially zero clearance on the sides.
I was a bit worried about the cleaning heat, as one side I had
to glue on a new piece of oak veneer. But it's worked fine.
When cleaning, the side gets a bit warm, but nothing worrisome.
What counts is the installation specs for the actual oven.
As to continuous vers self-clean, no opinion there. These ovens
are self-cleaning and work great.
On Tuesday, August 11, 2015 at 8:59:01 AM UTC-4, dpb wrote:
Same here. I had an older 30" oven/microwave in a cabinet. I replaced
it with KitchenAid 36" dual ovens and had to rework the
cabinet to make it fit, with essentially zero clearance on the sides.
...
This is an old farm house w/ small kitchen and no spare counter or
cabinet space--if the ability to house the microwave inside the oven
were to disappear, there's no practical place to put an additional
appliance... :(
On Tuesday, August 11, 2015 at 9:46:01 AM UTC-4, dpb wrote:
There are cases where a built-in microwave can make sense, so
I see your point. The problem with built-in microwaves is that
they are expensive, expensive to repair, they aren't any bigger/better
than a counter top one. In fact, the ones I looked at were smaller,
crappier than a $150 counter top one, while costing $1000. If the
counter top one blows up, you just chuck it and get a new one. I have the
counter space and having two conventional ovens has advantages
so it made sense for me.
That's the point; this isn't what you're thinking of a second small
microwave unit; the unit is in the regular oven and so is as large as it
is (which is a full-size oven in a standard 30" free-standing range).
Thus it takes _zero_ extra space and can be used simultaneously with the
oven which makes things like baking potatoes and the like a dual-edged
sword...otoh, it does make just "nuking" a cuppa' coffee tougher if the
oven is in use for something else, but that's a compromise we've become
well adjusted to.
There is, afaik, nobody still making them (and I don't know that anybody
but GE ever did). Mom saw this one when she was substitute teaching in
home ec at the high school and it was the new dealer-supplied one in the
home ec kitchen.
I've stockpiled a replacement magnetron; other specific parts are
getting difficult or impossible owing to its age.
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