Corrugated / Moulded Sided Ovens

[Declan Hughes]

I'm slowly getting my single oven times down from 3 hrs to between 1.5 to 2 hrs now following alot of the help from you guys. Mainly I think through heating the ovens up first. But when I get ovens with the corrugated / moulded sides it still takes me on average 3 hrs and my fingers are crippled afterwards. I fashioned a small round edged block out of a Cork sanding block to see if it would be any good to use within my steel wool ball for getting in between the ridges instead of using my fingers but not sure it made a massive difference.
Is there a trick I'm missing with these ovens. I've even just thought of putting vanquish on them every time to save the scrubbing but that sort of takes away the ECO friendly side of things.

 

[Jason Ready]

One of the hardest things to overcome as a newbie. They are slowly dieing out though apart from lamona and possibly hotpoint.
Just blade really well before you even think about using wire wool. Technique will come , practice makes perfect.

 

[Billy Marsh]

Your paste should soften it I. 10 mins on all ovens ! Scrap . And strengthen your hands ! I want 80 pound for 3 hours on a single

 

[John Bolton]

I don't clean ovens other than my own but I do have an electric griddle that has lost most of its non-stick coating.

On oner occasion when the corrugations were fighting me I went into the garden, cut a stick fro my rosemary bus and fashioned this:

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The diameter of the twig matches the curve of the corrugation so the full curve is contacted. This has lasted me years but if I were an oven cleaner I would buy some rock grade drumsticks (best hickory) and fashion a couple to use after softening with paste or whatever.

 

[Deleted member 5124]

Blade technique is probably the only method which will reduce your cleaning time on these, this will come with training or if your self taught will come with practice, its pretty hard to describe the action needed to clean them but blade should be 90 degrees facing the gaps, then push forward and flicking up at the same time, then reverse on the down slope of the little gap (sorry not best at describing the action)

 

[Ian Dalziel]

Paul Pantony trims a blade down into a modified scraper ....its pictured in the oven tips somewhere ....... technique is similar to roberts above post but if i have a bad one i just get out some oven gel and let it do its thing and wipe clean, not bio friendly option though

 

[Jason Ready]

@Ian Dalziel i thought Paul used a modified blade for awkward areas like behind element bases plates.

I’ve experimented with caustic gel, oven brown etc but I’ve never found any liquid / gel to be a good substitute for astute blading.

 

[Ian Dalziel]

@Jason Ready it might have been its a while ago i read the post, Paul will probably correct me if i was wrong, i tried different gels too and found one that works, but its a secret

 

[Declan Hughes]

Oh @Ian Dalziel, why the secrets now

 

[Paul Pantony]

There is nothing that will ever come close to using just your hands, they will get used to it. You can make a tool but the contours are all different so a tool that fits on top of the ridges won’t fit at the front or back of them. Far quicker to use your hands.

 

[Mike Jones]

It's hard to explain the technique, but I think of it like scissoring along, but with only one part of the scissors (the other part being the ridge).

 

[Paul Pantony]

https://www.cleantalk.co.uk/threads/oven-cleaning-help.21548/#post-224006