Keep the inside of the oven and racks clean. If food particles or carbon accumulates so that doors cannot be tightly closed, heat is wasted and the oven will not operate properly. Poorly closed doors permit a constant escape of steam and vapor around the door. The vapor will condense and deteriorate the finish around the oven front and door lining.

The rule for all electrical appliances is to make sure the proper tag-out procedures have been followed.

When cleaning the interior of the oven, it is important to bear in mind that the aluminum coating, though tightly adherent, is still a coating. To preserve the coating and to make maintenance easier, clean the interior daily when the oven is cold with a mild detergent or soap and water. This will prevent food and dirt from "baking on" and will frequently be all the cleaning that is necessary.

If soil resists soap and water cleaning, use a wooden tool to loosen spillage from the cold oven. Follow with a nonetching cleaner that is specifically recommended for aluminized steel. Use clear water to rinse; dry with a soft clean cloth. Avoid using wire brushes and caustic solutions such as lye, soda ash, or ammonia.

When the oven liner features stainless steel the following rules apply: In general, the principles detailed previously apply. Soap or detergent and water will usually take care of routine cleaning. Drying should be done with a soft clean cloth.

For burnt-on foods and grease that resist simple soap and water cleaning, an abrasive cleaner mixed into a paste may be used. Apply with a sponge, always rubbing with the grain.  This treatment is usually effective for heat tint (slightly darkened areas caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth.

When Teflon panels are featured, the following rules apply:

To protect the easy-care properties of Teflon-coated oven panels, frequent cleaning, dependent on oven usage, is recommended. Panels should be cleaned as soon as soil begins to turn brown. This will minimize the possibility of Teflon discoloration. Do not use sharp instruments, abrasive materials, or oven cleaners on a Teflon surface, otherwise the warranty is void. Should the surface be accidently scratched, the performance and cleanability features would be adversely affected.

To clean the Teflon panels, remove panels and wash thoroughly with hot sudsy water using a sponge or web pad that is supplied with the oven. Do not use harsh abrasives. Rinse well and dry. Between these cleanings, everyday oven spatters can be easily sponged off with a sudsy sponge or a cloth, rinsed, and dried. With Teflon, there is never a need for oven cleaner. The step-by-step sequence for removing panels is as follows:

1. Remove tray racks by pulling straight out.

2. Remove right and left rack guides by lifting straight out.

3. Right- and left-hand panels may now be removed by moving toward the center and pulling out. To avoid scratching, do not rest panels on bottom panel.

4.  Remove bottom panel by pulling straight out. 5.  Remove blower baffle by lifting straight up and pulling out toward the front. Care should be exercised to clear brackets on the side.

6. Blower wheel can now be cleaned in place.

7. Top panel and interior door panels can be cleaned while in place.

8. If removal of top panel is desired, unscrew three screws from the front top edge of top and two screws from rear flange of top.

9. Slide out toward front.

To reassemble, reverse these procedures.

To keep the stainless steel front bright and gleaming at all times, just clean it regularly with a damp cloth and polish with a soft dry cloth. To remove discolorations that may have formed when regular cleaning was neglected, use any detergent or plain soap and water.

Wash all exterior surfaces daily. Use a cloth wet with warm water and a mild soap or detergent. Where surfaces have been polished, rub lightly with a cloth-hard rubbing will remove polish. Follow with a clean damp cloth, then dry. This simple beauty treatment not only keeps your equipment dirt-free and sparkling, but virtually eliminates the danger of grease accumulation that may form a stubborn stain if left on too long. (NOTE: Do not sprinkle or pour water over oven as it may cause an electrical short.)

General Notes

Most convection ovens are equipped with an electric interlock that energizes/de-energizes both the heating elements and the fan motor when the doors are closed/open. Therefore, the heating elements and fan will not operate independently and will only operate with the doors closed. Some convection ovens are equipped with single-speed fan motors while others are equipped with two-speed fan motors. This information is particularly important to note when baking cakes, muffins, meringue or custard pies, or similar products, and when oven-frying bacon. High-speed air circulation may cause damage to the food (for example, cakes slope to one side of the pan) or blow melted fat throughout the oven. Read the manufacturers' manuals and determine exactly what features you have and then, for the previous products, proceed as follows:

On two-speed interlocked fan motor: set fan speed to low.

On single-speed interlocked fan motor: preheat oven 50F higher than the recommended cooking temperature.  Load oven quickly, close doors, and reduce thermostat to recommended cooking temperature. (This action will allow the product to be baked to setup before the fan/heating elements come on again.)

On single-speed independent fan motor: preheat oven 25F above temperature specified in recipe. Turn the fan off. Reduce heat 25F. Load oven quickly and close doors. Turn fan on after 7 to 10 minutes and keep it on for remaining cooking time. (EXCEPTION: Leave fan off for bacon to eliminate fat from blowing throughout the oven.)

Read and understand the manufacturers' manuals. They will make your job easier and safer.