Michigan State University Extension
Home Maintenance And Repair - 01500238
06/24/03
Continuous-Clean Oven Care
Interior oven surfaces are coated with a catalyst,
or chemical mixture which lowers the temperature at which
heat will dissolve food soil. It operates while oven is
used for baking and roasting, starting at about 350 F.
and more active at higher temperatures.
Do not scratch or scrub the coating as it is easily
damaged.
Prevent major spills which can form a hard glaze and
destroy the chemical oxidizing action. Use large enough
pans for the amount of food being cooked. Put a piece of
foil or cookie sheet on bottom rack just large enough to
catch spills from food cooked on the top rack; or put
heavy foil on bottom of oven, making sure it doesn't
touch the heating element in an electric oven or cover
vent holes in a gas oven. Follow instructions for your
model oven in your manual for using foil. Using foil
incorrectly can affect cooking results, and damage the
oven.
This article was written by Anne Field, Extension
Specialist, Emeritus.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
MSU is an affirmative-action, equal-opportunity employer. Michigan State
University Extension programs and materials are open to all without regard to race,
color, national origin, gender, gender identity, religion, age, height, weight, disability,
political beliefs, sexual orientation, marital status, family status or veteran status.
Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director,
MSU Extension, East Lansing,MI 48824. This information is for educational
purposes only. Reference to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not mentioned.
This file was generated from data base 02 on 02/04/08.
Data base 02 was last revised on 06/24/03.
For more information about this data base or its contents please contact
strausc@msu.edu .