March 2011
Menno’s
Tech
Minutes
A Monthly Article Being
Provided To Help Out
With Common Household
Appliances
By Menno Hochstedler
Steamed (Almost) Self-Cleaning
cavity. They are saying this feature is only available for
electric ranges, but I don’t see a problem using it in a
gas range as long as the oven is turned to the regular
bake cycle, thus not allowing the broiler burner (if
present) to come on.
When moisture, which is a carbon, is introduced to
a properly working burner, it will start burning yellow
when added to the fuel/air mixture. This might then
create soot that would not be helpful in cleaning the
oven, as burners will vary in their reaction to added
carbons. In a gas or electric range, set something like
a cake pan on the lowest shelf and add ten ounces of
water. Set the oven temperature just high enough to
create steam (occurs at 212 degrees). Let the steam
work its’ magic for twenty minutes or so, then wipe it
down. When trying this on your gas stove, watch how
the bottom burner reacts when steam is generated
above the burner flame. If you see a lot of yellow flame,
abort mission. This process is not for you, as a blue
flame is a happy flame.
Phone: 260-463-4901 • Fax 888-439-6528 • The Hometown Treasure
Some owners of self-cleaning ovens never use the
self-cleaning feature during the life of the appliance.
Some state it costs less to do it by hand, others are
afraid that the higher temps are harmful to the oven
or things around the oven. I’m not saying they are
incorrect in their thinking. I believe that for the
most part, it does require diligence from the person
operating the cleaning process to make sure they use
the least amount of cleaning time possible, to save on
energy, and in the process, extend the life of the range.
One feature that some stove companies are
providing on newer self-cleaning stoves is the ability to
dump ten or so ounces of water in a sump area in the
bottom of the oven. Then a timed program is started
that allows the oven to get hot enough for steam to be
generated for approximately twenty minutes before it
shuts off the oven. When the water gets hot enough,
allowing it to vaporize and help soften the baked on
food, you can then wipe down the interior of the oven
Page 21