Treating Rust

Just to clarify is the rust in the removable bread container or in the cavity where it sits near the heating elements ?

It's in the bottom of the oven, beneath the heating element. Not in the non-stick container.

phosphoric acid sounds better then, it's already in your cola rotting your teeth :-)

Some sort of rust stabilisation should work them. Kurust etc, Local Halfords

Wouldn't want food in contact with it tho.

That was my first thought.

If, as it sounds, it isn’t in contact with the bread / food, treating with Kurust followed by some high temp paint and a couple of cooking cycles ( dumping the bread if you need to fill it) should be ok.

I've always used Jenolite gel - AIUI it converts the rust into an impermeable layer of iron phosphate.

Not clear how healthy that is in a breadmaker oven tho.

Personally I would just leave it. It is unlikely to keep rusting in an oven where it doesn't get wet.

Wirewool it off and forget about it. It is no where near the bread mix itself which is above the rust and in the removable "baking tin". I see a lot of slow cookers and similar cooking devices with small amounts of rust around the heating part outside the food container in the Charity shop where I volunteer checking electricals. Its just down to how fussy you are about the cosmetics; we are in the Shop !!

Yep, think that's the way. There's a fair bit of condensation at various stages of the baking process, so it's not going to get any better, but I certainly can't think of a non-toxic solution.

Yes, I know, thanks.

Not that bothered about cosmetics - it'll just make spills more difficult to clean and potentially shorten the life. But I paid a pittance and it makes good bread, so hey :-)

I'd have thought the repeated heating and cooling of whatever that is made of might be at best bad for the bread's taste? And possibly toxic?

Most rust removers fall into two categories - those that literally attack iron oxide, but not iron. Those simple remove rust leaving a pitted surface - and those that transform iron oxide to an impervious layer - usually of iron phosphate. In both cases washing off excess after the job is done should remove the active chemistry, but I am less sure how nice a substance iron phosphate is.

It is stable and it was allowed as a food additive until 2007, so while it may no longer be considered completely safe, I'd not be too worried about it being a surface layer within a breadmaker - even if the food was actually directly exposed to it.

Nice factoid. Thx

Not good if you're a slug. It's the active ingredient in most modern slug pellets. Said not to be toxic to birds, unlike the earlier slug pellets containing metaldehyde. Mice seem to like the new pellets, and it doesn't seem to do them any harm. They gobble them up when I use them on my garden, which makes keeping the slugs under control, problematical!

Further to Steve's post:

It's not obvious why it might have been banned? I'm sure a trace isn't going to be harmful.