Stoves and Ovens

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Baked Food on Stove Top Allow a soapy solution to sit on the surface for a few minutes to begin dissolving the food. If the food is not loosened, scrub lightly with a Stainless Steel Sponge saturated with warm water and a degreasing solution. Cleaning Behind Stoves After cleaning the walls and surfaces well, spray and buff well with furniture polish. The next time you clean you will only need to wipe down with a damp cloth and grease and grime will come straight off without the hard work. Polish the surfaces again with furniture polish when cleaning starts to become a chore. After the 3rd or 4th wipe down should be sufficient. Electric and Gas Cooktops--Cleaning Most electric and gas cooktops are porcelain enamel, which can be easily cleaned when cooled, with a damp cloth (warm water) or paper towel. If greasy or sticky soil, use warm sudsy water on cloth, paper towel, or sponge; rinse with clean cloth; wipe dry. If stubborn soil, lay sudsy wet cloth or towel over spot and leave a few minutes to loosen soil (semi-soaking). And/or rub with a nylon net scrubber or soft plastic mesh pad. Do NOT use abrasive pads or scouring powders as these can permanently scratch the porcelain finish. Control knobs are washed in warm suds with cloth or brush, rinsed, and dried. If they come off, they're easier to clean, but do not soak them. The area under drip pans may be washed with warm suds, rinsed, and dried. Use paste of baking soda and water on difficult spots. A soap-filled steel wool pad may be used occasionally if necessary, or use a plastic mesh pad. Cleaning Burners, Gas or Electric Electric burners usually burn off food spilled on them. Heavy spills can be wiped off with a damp cloth when the burner is completely cold. Gas burners and grates may be removed for cleaning. Soak grates in very hot water and detergent about a half-hour if very dirty; then scrub with a brush, rinse and dry. A little ammonia may be added to the soaking solution if they are very greasy. Soak burners in hot, soapy water to soften grease and grime. Clean with a brush. Do not use scouring powder which will clog the holes. The metal ring with holes in it may come off the burner for cleaning. If the holes in the burner are stopped up, clean with a fine wire, hair pin, paper clip or pipe stem cleaner. Don't use toothpicks as they could break off and clog the holes. Rinse burners in hot water and place them upside down in a warm oven (300 F.) to dry; about 15 minutes. Self-Cleaning Oven Cleaning Follow directions in your manual exactly, as oven models and brands vary. Pre-clean the areas not reached in the self-cleaning cycle: the frame around the oven opening, and the edge of the door outside the gasket. NEVER clean the gasket with anything! Use hot water and detergent or a paste of baking soda and hot water on difficult spots; rinse well with vinegar water to remove all residue. This prevents this soil from being baked on during the high heat of the cleaning cycle. Re-clean these areas after the cleaning cycle is used. If your range manual recommends it, you may leave the oven racks in for the cleaning cycle; however, they will discolor, lose their shine, and become hard to slide in and out. If you do leave them in, afterward rub the edges of the racks and of guides on oven walls with soapy-steel wool pad, wipe off, and then rub few drops of salad oil on edges for easier sliding. It's probably better to take racks out before cleaning cycle and clean them by hand. If your range manual recommends it, you may put burner drip bowls in oven for self-cleaning cycle; however, high heat will permanently discolor chrome rings--a bluish hue. If your manual recommends it, you may put broiler pan in during self-cleaning cycle, but wipe off all excess grease else it may catch fire. At end of cycle and after oven has cooled down, wipe out small amount of fine ash left inside with a damp cloth. NEVER use chemical oven cleaners in a self-cleaning oven. Some residue may remain, and be changed by the high heat into compounds that etch the porcelain enamel. Continuous-Clean Oven Cleaning Some soil from cooking operations is usually present. The catalyst is continually working to oxidize soil when the oven is hot enough, thus the "continuous" clean name. The rough porous surface spreads out greasy soil, thus increasing contact with hot air in the oven. Fats and oils are quickly oxidized; milk and cheese take higher temperatures (about 475 F.); sugar spills are hardest to remove so protection from spills like fruit pie boil- overs is important. If large spills occur, you have to remove the promptly to stop the "glazing" effect which seals the surface and prevents oxidation of soil. Follow this procedure: 1.Blot up excess with paper towel or sponge while oven is still slightly warm and the soil soft. Do not rub towel or sponge across surface; particles may clog the surface. 2.After the oven is completely cool, spray the soil area with all-purpose spray-on/wipe-off cleaner. Work into porous surface by scrubbing with a nylon-bristle brush or nylon net pad. Let stand 15-30 minutes. 3.Scrub softened soil with the nylon brush or pad. 4.Rinse thoroughly with cold water, by squeezing out clean, wet sponge over area; then blot up (not mop up) excess water with paper towel or sponge. (Do not let water run down into burner assembly, especially in gas ovens.) Repeat rinsing and blotting, if needed, to remove all softened soil and cleaner residue. 5.Turn on oven at 475 F. and leave two hours. If some soil remains, the continuous-cleaning coating should work to oxidize it. CAUTION: Spray-on/wipe-off cleaners evaporate rapidly with heat and may leave a chalky stain, hard to remove. So do not apply to a warm oven, and be sure to rinse away all residue. Occasionally wipe out whole inside of oven with a nylon pad and plain water; blot dry and then run oven empty for 2 hours at 475 F. This helps the oven catch up with accumulated grease and soil. This may be needed when the oven is used for more broiling and roasting (with more grease spatters) but short time cooking (broiling) or lower temperature (roasting), than for baking. This also helps clean the door, which usually get less heat in cooking. NEVER use oven cleaners on continuous-clean ovens, as they will clog the pores in the coating, and, may damage the coating, or the aluminum backing if it is used. NEVER use scouring powders or any other powdered cleaners, as they will clog the coating, and the abrasive action also damages it. NEVER use any metal pads or abrasives, as they will wear off the coating, and also metal filings may come off and clog the coating. Manually clean oven racks. **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.

Use the following products to clean Stoves & Ovens

Grease Lightning

2.5 gallons ($34.38)