Interior oven surfaces are coated with a catalyst, or chemical mixture which lowers the temperature at which heat will dissolve food soil. It operates while oven is used for baking and roasting, starting at about 350 F. and more active at higher temperatures.

Do not scratch or scrub the coating as it is easily damaged.

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.

This article was written by Anne Field, Extension Specialist, Emeritus.



MSU 2003