Common oven-cleaning shortcuts can scratch surfaces, affect appliance performance or make messes harder to remove, according to Ecem Uslubaş, Hotpoint’s senior product manager for cooking. She says cleaning methods should suit the material being cleaned rather than rely on habits used for every surface.
One mistake is using the same abrasive sponge on the oven interior, glass and stainless-steel trim. These materials respond differently to abrasives, Uslubaş says: a scourer strong enough for baked-on food can scratch glass or dull stainless steel. She recommends using a softer cloth on delicate surfaces and reserving abrasive tools for more durable areas.
It is also easier to clean spills after the oven has cooled than to leave them for later. Repeated heating can cause food residue to bond more firmly to the surface, potentially turning a quick wipe into a deeper clean that may require a specialist product.
For control panels, apply cleaning product to a cloth instead of spraying it directly onto buttons or dials. Liquid could seep behind the controls and affect their operation.
Removable shelves and trays should not automatically go in the dishwasher. Their suitability depends on the cooker model and the part’s finish; heat and detergent can affect some components, while others may only be appropriate for the top rack. Uslubaş advises consulting the appliance instructions before washing parts or using specialist cleaning products.
Lining the oven floor with aluminum foil can disrupt airflow and heat distribution, potentially leading to uneven cooking. Removable trays or liners designed for the purpose are a safer way to catch drips, she says.
The door seal and edges also need attention during routine cleaning. Grease and food debris can build up there, and a dirty or damaged seal may allow heat to escape. Cleaning around the seal can also make it easier to spot wear such as cracks.
For people choosing a new oven, Uslubaş points to three cleaning features: pyrolytic systems that heat residue until it becomes ash; steam-cleaning functions that use heated water to loosen residue; and catalytic liners, whose treated porous enamel absorbs grease and food splatters during normal cooking.
Sources: Tom's Guide.