I guess I'll be testing this soon. I was making a pizza tonight and my
pizza failed to slide off of the pizza peel and instead, a lot of my
toppings went sliding into the oven, both on the stone and onto the oven
floor. Of course it was preheated so nothing I could do about it. My
kitchen is full of smoke but the fan is doing a good job keeping the
smoke out of the rest of the house, at least my smoke detector hasn't
alarmed yet.

I'm normally a neat cook and my oven hasn't had any spills since I
bought it over a year ago, going on two.

--
CAPSLOCK–Preventing Login Since 1980.

Cheryl wrote:
>
>I guess I'll be testing this soon. I was making a pizza tonight and my
>pizza failed to slide off of the pizza peel and instead, a lot of my
>toppings went sliding into the oven, both on the stone and onto the oven
>floor. Of course it was preheated so nothing I could do about it. My
>kitchen is full of smoke but the fan is doing a good job keeping the
>smoke out of the rest of the house, at least my smoke detector hasn't
>alarmed yet.

Never would have had that problem if you deep sixed that fercocktah
stone (and silly peel) and used a perforated pan.
http://www.chicagometallicbakeware.c..._uncoated.aspx

On Jun 10, 6:57*pm, Brooklyn1 > wrote:
>
>
> Never would have had that problem if you deep sixed that fercocktah
> stone (and silly peel) and used a perforated pan.
> http://www.chicagometallicbakeware.c...zzaPans/2/perf...
>
>
I've got one just like that, $4.99 at Aldi.

On 6/10/2013 11:20 PM, wrote:

> On Jun 10, 6:57 pm, Brooklyn1 > wrote:
>>
>>
>> Never would have had that problem if you deep sixed that fercocktah
>> stone (and silly peel) and used a perforated pan.
>> http://www.chicagometallicbakeware.c...zzaPans/2/perf...
>>
As with all things kitchen, it's a matter of preference for how you like
your pizza cooked. I like the finished result of cooking on a stone as
opposed to cooking on a pan, any pan.
>>
> I've got one just like that, $4.99 at Aldi.
>


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CAPSLOCK–Preventing Login Since 1980.

On 6/10/2013 7:33 PM, Cheryl wrote:
> I guess I'll be testing this soon. I was making a pizza tonight and my
> pizza failed to slide off of the pizza peel and instead, a lot of my
> toppings went sliding into the oven, both on the stone and onto the oven
> floor. Of course it was preheated so nothing I could do about it. My
> kitchen is full of smoke but the fan is doing a good job keeping the
> smoke out of the rest of the house, at least my smoke detector hasn't
> alarmed yet.
>
> I'm normally a neat cook and my oven hasn't had any spills since I
> bought it over a year ago, going on two.
>
Bummer about the pizza. At least you have a self cleaning oven!

The first time you run it, it will be really fume-y, in case you
didn't know. I only run mine once a year or so, and I make it
a time when I can have the windows open.

nancy

On 6/10/2013 8:09 PM, Nancy Young wrote:
> On 6/10/2013 7:33 PM, Cheryl wrote:
>> I guess I'll be testing this soon. I was making a pizza tonight and my
>> pizza failed to slide off of the pizza peel and instead, a lot of my
>> toppings went sliding into the oven, both on the stone and onto the oven
>> floor. Of course it was preheated so nothing I could do about it. My
>> kitchen is full of smoke but the fan is doing a good job keeping the
>> smoke out of the rest of the house, at least my smoke detector hasn't
>> alarmed yet.
>>
>> I'm normally a neat cook and my oven hasn't had any spills since I
>> bought it over a year ago, going on two.
>>
> Bummer about the pizza. At least you have a self cleaning oven!
>
> The first time you run it, it will be really fume-y, in case you
> didn't know. I only run mine once a year or so, and I make it
> a time when I can have the windows open.
>
> nancy

This is my first self cleaning oven. Thanks for the tip. The weather
is going from hot to cool lately so I'm going to pick one of the coolish
days very soon, though the pollen is horrible and gets me and one of my
cats going but I guess we'll have to deal.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/10/2013 7:18 PM, heyjoe wrote:
> On Mon, 10 Jun 2013 20:24:31 -0400, Cheryl wrote:
>
>> This is my first self cleaning oven. Thanks for the tip. The weather
>> is going from hot to cool lately so I'm going to pick one of the coolish
>> days very soon,
>
> Read your owners manual! And don't plan on using your oven right after
> cleaning it. It takes a while to get right after a cleaning cycle and
> that time is always longer than it should be.
>
>
And after the oven has cooled completely, with door open, expect to
sponge out a lot of white fly ash from the cleaning.

On 6/10/2013 9:18 PM, heyjoe wrote:

> On Mon, 10 Jun 2013 20:24:31 -0400, Cheryl wrote:
>
>> This is my first self cleaning oven. Thanks for the tip. The weather
>> is going from hot to cool lately so I'm going to pick one of the coolish
>> days very soon,
>
> Read your owners manual! And don't plan on using your oven right after
> cleaning it. It takes a while to get right after a cleaning cycle and
> that time is always longer than it should be.
>
>
What do you mean by "get it right after a cleaning cycle"? Thanks for
the feedback.

--
CAPSLOCK–Preventing Login Since 1980.

I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again.

On 6/10/2013 8:11 PM, Kalmia wrote:

> I put parchment paper tween dough and peel and it slides off nicely.
> You can even use the paper again.
>
This is a very good tip, thank you. I always have parchment paper.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/10/13 8:11 PM, Kalmia wrote:
> I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again.

You can? At what temperature do you cook your pizzas? With my oven at
550 deg F +, the exposed parchment paper and part of what's under the
pizza turns black and chars. The remainder under the pizza turns medium
brown and can't be used for anything that I know of.

-- Larry

"pltrgyst" <>
> You can? At what temperature do you cook your pizzas? With my oven at
> 550 deg F +, the exposed parchment paper and part of what's under the
> pizza turns black and chars. The remainder under the pizza turns medium
> brown and can't be used for anything that I know of.
>
> -- Larry
>
550? really? I don't think my oven can do that and why would you? Polly

On Mon, 10 Jun 2013 22:38:18 -0500, "Polly Esther"
> wrote:

>
> "pltrgyst" <>
> > You can? At what temperature do you cook your pizzas? With my oven at
> > 550 deg F +, the exposed parchment paper and part of what's under the
> > pizza turns black and chars. The remainder under the pizza turns medium
> > brown and can't be used for anything that I know of.
> >
> > -- Larry
> >
> 550? really? I don't think my oven can do that and why would you? Polly

Even if it was at 475° the parchment paper would still be toast.

--
Food is an important part of a balanced diet.

In article >,
"Polly Esther" > wrote:

> "pltrgyst" <>
> > You can? At what temperature do you cook your pizzas? With my oven at
> > 550 deg F +, the exposed parchment paper and part of what's under the
> > pizza turns black and chars. The remainder under the pizza turns medium
> > brown and can't be used for anything that I know of.
> >
> > -- Larry
> >
> 550? really? I don't think my oven can do that and why would you? Polly

Makes for a better crust. After reading about the Breville pizza maker
here a while back that heats up to 660 I picked up one of those. Best
pizza I've ever made.

Mark Storkamp wrote:
>
> "Polly Esther" wrote:
> > 550? really? I don't think my oven can do that and why would you? Polly
>
> Makes for a better crust. After reading about the Breville pizza maker
> here a while back that heats up to 660 I picked up one of those. Best
> pizza I've ever made.

I make homemade pizzas often. I always cook them for 20 minutes at 425. That
works good every time.

G.

On 6/10/2013 11:38 PM, Polly Esther wrote:
>
> "pltrgyst" <>
>> You can? At what temperature do you cook your pizzas? With my oven at
>> 550 deg F +, the exposed parchment paper and part of what's under the
>> pizza turns black and chars. The remainder under the pizza turns
>> medium brown and can't be used for anything that I know of.
>>
>> -- Larry
>>
> 550? really? I don't think my oven can do that and why would you? Polly
>
I put on a lot of toppings, so it has to be done at no more than 450 or
it won't cook through before the toppings char.

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CAPSLOCK–Preventing Login Since 1980.

On Mon, 10 Jun 2013 22:08:15 -0400, pltrgyst > wrote:

> On 6/10/13 8:11 PM, Kalmia wrote:
> > I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again.
>
> You can? At what temperature do you cook your pizzas? With my oven at
> 550 deg F +, the exposed parchment paper and part of what's under the
> pizza turns black and chars. The remainder under the pizza turns medium
> brown and can't be used for anything that I know of.
>
I can't reuse parchment paper either.

--
Food is an important part of a balanced diet.

On Mon, 10 Jun 2013 22:08:15 -0400, pltrgyst > wrote:

>On 6/10/13 8:11 PM, Kalmia wrote:
>> I put parchment paper tween dough and peel and it slides off nicely. You can even use the paper again.
>
>You can? At what temperature do you cook your pizzas? With my oven at
>550 deg F +, the exposed parchment paper and part of what's under the
>pizza turns black and chars. The remainder under the pizza turns medium
>brown and can't be used for anything that I know of.

What, you haven't heard of TP?

On 6/10/2013 5:33 PM, Cheryl wrote:
> I guess I'll be testing this soon. I was making a pizza tonight and my
> pizza failed to slide off of the pizza peel and instead, a lot of my
> toppings went sliding into the oven, both on the stone and onto the oven
> floor. Of course it was preheated so nothing I could do about it. My
> kitchen is full of smoke but the fan is doing a good job keeping the
> smoke out of the rest of the house, at least my smoke detector hasn't
> alarmed yet.
>
> I'm normally a neat cook and my oven hasn't had any spills since I
> bought it over a year ago, going on two.
>

Check your owners manual, if you have chrome racks don't leave them in,
it will discolor them.

If they're porcelain enameled, they generally stay in for the cycle.

"casa bona" > wrote in message
...
> On 6/10/2013 5:33 PM, Cheryl wrote:
>> I guess I'll be testing this soon. I was making a pizza tonight and my
>> pizza failed to slide off of the pizza peel and instead, a lot of my
>> toppings went sliding into the oven, both on the stone and onto the oven
>> floor. Of course it was preheated so nothing I could do about it. My
>> kitchen is full of smoke but the fan is doing a good job keeping the
>> smoke out of the rest of the house, at least my smoke detector hasn't
>> alarmed yet.
>>
>> I'm normally a neat cook and my oven hasn't had any spills since I
>> bought it over a year ago, going on two.
>>
>
> Check your owners manual, if you have chrome racks don't leave them in, it
> will discolor them.
>
> If they're porcelain enameled, they generally stay in for the cycle.
>
>The first time I ran that cycle on a new oven, I was SO dismayed that the
>oven door's glass was not pretty anymore. Try to get your glass just as
>clean as you can before you run the self-cleaning cycle. May help. Can't
>hurt. Polly

On 6/10/2013 9:40 PM, Polly Esther wrote:

> The first time I ran that cycle on a new oven, I was SO dismayed that
> the oven door's glass was not pretty anymore. Try to get your glass just
> as clean as you can before you run the self-cleaning cycle. May help.
> Can't hurt. Polly

Thanks for the tip.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/10/2013 9:13 PM, casa bona wrote:
> On 6/10/2013 5:33 PM, Cheryl wrote:
>> I guess I'll be testing this soon. I was making a pizza tonight and my
>> pizza failed to slide off of the pizza peel and instead, a lot of my
>> toppings went sliding into the oven, both on the stone and onto the oven
>> floor. Of course it was preheated so nothing I could do about it. My
>> kitchen is full of smoke but the fan is doing a good job keeping the
>> smoke out of the rest of the house, at least my smoke detector hasn't
>> alarmed yet.
>>
>> I'm normally a neat cook and my oven hasn't had any spills since I
>> bought it over a year ago, going on two.
>>
>
> Check your owners manual, if you have chrome racks don't leave them in,
> it will discolor them.
>
> If they're porcelain enameled, they generally stay in for the cycle.
>
>
Thanks. I'll definitely RTFM before I initiate this. It won't be now
though because the outdoor temps have taken an upward turn into the high
80s and 90s. I wiped out the worst of it and it probably won't even
smoke if I use it before I clean it. Wiped out nicely with just a
sponge after it was cool.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/11/2013 4:34 AM, wrote:
> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>
>>>
>>
>> Check your owners manual, if you have chrome racks don't leave them in,
>> it will discolor them.
>>
>> If they're porcelain enameled, they generally stay in for the cycle.
>>
>
> You can leave them in but they will lose the shiny chrome finish. I
> have always decided that probably the worst part of cleaning an oven
> is doing the racks, I don't need shiny so leave them in, they become
> far cleaner than I ever made them!

Someone else mentioned that they lose the ability to slide easily, that
would be something I'd avoid.

For cleaning I toss them on newspaper in the back yard, spray down with
oven cleaner and let sit for a while.

> I try to remember to clean the oven 3 or 4 times per year, that way
> you can set the cycle for a couple of hours, quicker and less smelly.
> I also pull the stove out a bit so that the oven door is clear of the
> surrounding cabinets. I have that white finish and have heard nasty
> stories of it discolouring or worse, so don't take a chance. YMMV

That's a good tip.

On Tue, 11 Jun 2013 08:33:58 -0600, casa bona > wrote:

>On 6/11/2013 4:34 AM, wrote:
>> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>>
>>>>
>>>
>>> Check your owners manual, if you have chrome racks don't leave them in,
>>> it will discolor them.
>>>
>>> If they're porcelain enameled, they generally stay in for the cycle.
>>>
>>
>> You can leave them in but they will lose the shiny chrome finish. I
>> have always decided that probably the worst part of cleaning an oven
>> is doing the racks, I don't need shiny so leave them in, they become
>> far cleaner than I ever made them!
>
>Someone else mentioned that they lose the ability to slide easily, that
>would be something I'd avoid.

Coat with K-Y Jelly.

On 6/11/2013 10:48 AM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 08:33:58 -0600, casa bona > wrote:
>
>> On 6/11/2013 4:34 AM, wrote:
>>> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>>>
>>>>>
>>>>
>>>> Check your owners manual, if you have chrome racks don't leave them in,
>>>> it will discolor them.
>>>>
>>>> If they're porcelain enameled, they generally stay in for the cycle.
>>>>
>>>
>>> You can leave them in but they will lose the shiny chrome finish. I
>>> have always decided that probably the worst part of cleaning an oven
>>> is doing the racks, I don't need shiny so leave them in, they become
>>> far cleaner than I ever made them!
>>
>> Someone else mentioned that they lose the ability to slide easily, that
>> would be something I'd avoid.
>
> Coat with K-Y Jelly.
>
That stuff might ignite at 550F!

On Tue, 11 Jun 2013 07:34:37 -0300, wrote:

>On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>
>>>
>>
>>Check your owners manual, if you have chrome racks don't leave them in,
>>it will discolor them.


They'd be nickel plated, not chrome.

>>If they're porcelain enameled, they generally stay in for the cycle.

I've never seen porclainized oven racks.

>You can leave them in but they will lose the shiny chrome finish.

What oven racks lose at cleaning temperature is their temper, the
steel will go soft and be unsafe for supporting relatively heavy loads
like large roasts/caseroles.

On 6/11/2013 12:47 PM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 07:34:37 -0300, wrote:

>> You can leave them in but they will lose the shiny chrome finish.
>
> What oven racks lose at cleaning temperature is their temper, the
> steel will go soft and be unsafe for supporting relatively heavy loads
> like large roasts/caseroles.

That happened with my previous range, I don't know why I thought
it would be fine to leave the racks in there. While the racks
didn't break under the weight of a heavy pot, they certainly
bowed more than before I 'self-cleaned' them. I imagine they
would eventually break if I kept doing that.

nancy

Nancy Young wrote:
>Brooklyn1 wrote:
>>lucretiaborgia wrote:
>
>>> You can leave them in but they will lose the shiny chrome finish.
>>
>> What oven racks lose at cleaning temperature is their temper, the
>> steel will go soft and be unsafe for supporting relatively heavy loads
>> like large roasts/caseroles.
>
>That happened with my previous range, I don't know why I thought
>it would be fine to leave the racks in there. While the racks
>didn't break under the weight of a heavy pot, they certainly
>bowed more than before I 'self-cleaned' them. I imagine they
>would eventually break if I kept doing that.

Eventually a serious situation would occur where a rack would sag
enough under load to drop from its guides... every stove owner's
manual I've ever seen says to remove the racks during the clean
cycle... we don't need any accidents... make sure you choose the
correct size bra! LOL

On 6/11/2013 1:04 PM, Nancy Young wrote:
> On 6/11/2013 12:47 PM, Brooklyn1 wrote:
>> On Tue, 11 Jun 2013 07:34:37 -0300, wrote:
>
>>> You can leave them in but they will lose the shiny chrome finish.
>>
>> What oven racks lose at cleaning temperature is their temper, the
>> steel will go soft and be unsafe for supporting relatively heavy loads
>> like large roasts/caseroles.
>
> That happened with my previous range, I don't know why I thought
> it would be fine to leave the racks in there. While the racks
> didn't break under the weight of a heavy pot, they certainly
> bowed more than before I 'self-cleaned' them. I imagine they
> would eventually break if I kept doing that.
>
> nancy

I won't leave the racks in. They didn't get hit that hard with the
cheese and toppings and what they did get was easily wiped off. Thanks
for the tip.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/11/2013 2:08 PM, wrote:
> On Tue, 11 Jun 2013 13:04:48 -0400, Nancy Young
> > wrote:

>> That happened with my previous range, I don't know why I thought
>> it would be fine to leave the racks in there. While the racks
>> didn't break under the weight of a heavy pot, they certainly
>> bowed more than before I 'self-cleaned' them. I imagine they
>> would eventually break if I kept doing that.

> I can only say mine haven't, it's a Whirlpool range, ten years old and
> the only thing that has changed is the racks are not shiny. The
> manual warned that leaving them in would do that but said nothing
> about them going soft.

I can only relate my experience, how I found out you weren't supposed
to leave them in. That's what I get for not taking out the manual
before cleaning the oven.

nancy

wrote:

-snip-
>
>I can only say mine haven't, it's a Whirlpool range, ten years old and
>the only thing that has changed is the racks are not shiny. The
>manual warned that leaving them in would do that but said nothing
>about them going soft.

Mine's a similar vintage Kenmore [likely a whirlpool ] So maybe we're
the lucky ones.

Jim

On 6/11/2013 8:08 AM, wrote:
> On Tue, 11 Jun 2013 13:04:48 -0400, Nancy Young
> > wrote:
>
>> On 6/11/2013 12:47 PM, Brooklyn1 wrote:
>>> On Tue, 11 Jun 2013 07:34:37 -0300, wrote:
>>
>>>> You can leave them in but they will lose the shiny chrome finish.
>>>
>>> What oven racks lose at cleaning temperature is their temper, the
>>> steel will go soft and be unsafe for supporting relatively heavy loads
>>> like large roasts/caseroles.
>>
>> That happened with my previous range, I don't know why I thought
>> it would be fine to leave the racks in there. While the racks
>> didn't break under the weight of a heavy pot, they certainly
>> bowed more than before I 'self-cleaned' them. I imagine they
>> would eventually break if I kept doing that.
>>
>> nancy
>
> I can only say mine haven't, it's a Whirlpool range, ten years old and
> the only thing that has changed is the racks are not shiny. The
> manual warned that leaving them in would do that but said nothing
> about them going soft.
>

No doubt that I have seen cooks with sagging racks but have yet to see
that happening to an oven. The one time that I used the self clean on my
oven, I left the rack in. I had intended to take them out but forgot. By
the time I remembered, it was too late. OTOH, the manual recommends that
you take the racks out cause they may discolor. I checked them out and
was relieved to see that they are neither sagging or off-color. Thank
you Lord!

On 6/11/2013 10:47 AM, Brooklyn1 wrote:
> On Tue, 11 Jun 2013 07:34:37 -0300, wrote:
>
>> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>>
>>>>
>>>
>>> Check your owners manual, if you have chrome racks don't leave them in,
>>> it will discolor them.
>
>
> They'd be nickel plated, not chrome.

True enough. I used chrome as a look not the content.

>>> If they're porcelain enameled, they generally stay in for the cycle.
>
> I've never seen porclainized oven racks.

GE made some. Also Weber used to have them on some of their gas grills.

>> You can leave them in but they will lose the shiny chrome finish.
>
> What oven racks lose at cleaning temperature is their temper, the
> steel will go soft and be unsafe for supporting relatively heavy loads
> like large roasts/caseroles.

Excellent explanation, thank you.

On 6/11/2013 12:47 PM, Brooklyn1 wrote:

> On Tue, 11 Jun 2013 07:34:37 -0300, wrote:
>
>> On Mon, 10 Jun 2013 19:13:31 -0600, casa bona > wrote:
>>
>>>>
>>>
>>> Check your owners manual, if you have chrome racks don't leave them in,
>>> it will discolor them.
>
>
> They'd be nickel plated, not chrome.
>
>>> If they're porcelain enameled, they generally stay in for the cycle.
>
> I've never seen porclainized oven racks.
>
>> You can leave them in but they will lose the shiny chrome finish.
>
> What oven racks lose at cleaning temperature is their temper, the
> steel will go soft and be unsafe for supporting relatively heavy loads
> like large roasts/caseroles.
>
I sure don't want my oven racks losing their temper. Thanks Shel.
(yes, I know what you mean!)


--
CAPSLOCK–Preventing Login Since 1980.

On Tue, 11 Jun 2013 14:33:03 -0300, wrote:

>On Tue, 11 Jun 2013 12:47:27 -0400, Brooklyn1
> wrote:
>
>>
>>What oven racks lose at cleaning temperature is their temper, the
>>steel will go soft and be unsafe for supporting relatively heavy loads
>>like large roasts/caseroles.
>
>Whatever the shiny finish they lose they still work as before and I
>have had a 25lb turkey on one rack or sometimes 164oz Le Crueset
>casserole, full, and nothing went awry with the shelves. I also often
>place a full, large cast iron pan on one of them.

As usual Sheldon has no idea of what he speaks-- but he likes the
looks of the letters on the screen. I've been 'cleaning' mine since
I first forgot- maybe 10 years ago?- They aren't pretty, but they
aren't weak, either.

I've been doing a 20lb turkey 2-3 times a year and never noticed any
sagging.

The lover rack has had a 5-6 lb stone sitting on it for all that time-
and gets pots & casseroles placed upon it with no ill effects.

>
>Admittedly they don't look as shiny pretty but that does not matter to
>me, cleaning shelves any which way, would bug me far more !

+1

Jim

On 6/11/2013 2:25 PM, Jim Elbrecht wrote:

> I've been 'cleaning' mine since
> I first forgot- maybe 10 years ago?- They aren't pretty, but they
> aren't weak, either.
>
> I've been doing a 20lb turkey 2-3 times a year and never noticed any
> sagging.
>
> The lover rack has had a 5-6 lb stone sitting on it for all that time-
> and gets pots & casseroles placed upon it with no ill effects.

Another one who leaves the stone in all the time. Besides having no
where else to put it, it sometimes catches bubble-overs from the rack
above so I tend to leave mine, too.

--
CAPSLOCK–Preventing Login Since 1980.

On Tue, 11 Jun 2013 20:06:43 -0400, Cheryl >
wrote:

>On 6/11/2013 2:25 PM, Jim Elbrecht wrote:
>
>> I've been 'cleaning' mine since
>> I first forgot- maybe 10 years ago?- They aren't pretty, but they
>> aren't weak, either.
>>
>> I've been doing a 20lb turkey 2-3 times a year and never noticed any
>> sagging.
>>
>> The lover rack has had a 5-6 lb stone sitting on it for all that time-
>> and gets pots & casseroles placed upon it with no ill effects.
>
>Another one who leaves the stone in all the time. Besides having no
>where else to put it, it sometimes catches bubble-overs from the rack
>above so I tend to leave mine, too.

And it acts as a heat sink. I probably use the oven more for bread &
rolls than anything else & I think it helps- especially when I'm
spraying water on the loaves for crustiness.

Jim

"Cheryl" > wrote in message
eb.com...
> On 6/11/2013 2:25 PM, Jim Elbrecht wrote:
>
>> I've been 'cleaning' mine since
>> I first forgot- maybe 10 years ago?- They aren't pretty, but they
>> aren't weak, either.

Mine either. I leave them in and have for several years. No weakness at all.

Cheri

On 6/11/2013 6:34 AM, wrote:

> I try to remember to clean the oven 3 or 4 times per year, that way
> you can set the cycle for a couple of hours, quicker and less smelly.
> I also pull the stove out a bit so that the oven door is clear of the
> surrounding cabinets. I have that white finish and have heard nasty
> stories of it discolouring or worse, so don't take a chance. YMMV

Another useful tip. Thanks for that! Before this stove I wouldn't have
attempted to even move the stove but since I had to pull it out for some
electrical work to be done when I bought it, I learned it isn't hard to
pull out.

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CAPSLOCK–Preventing Login Since 1980.

Sorry to hear of the mishap..as my Dear Old Daddy might say...There is many a slip twixt cup and lip...the best laid plans of mice and men oftimes go "awry" etc. Think it be good to scoop out the residuals and put the oven on the cleaning setting or 500 degrees which ever might come first. That is why its good to add the anchovies and pickled japs at the table. Keep us apprised of the situation. Thanks.