On Tue, 11 Aug 2015 01:44:02 +0000, Sue
wrote:

replying to Edwin Pawlowski, Sue wrote:
esp wrote:

"RC" wrote in message
Years ago we had a continuous clean oven. What a crappy idea. It was never
really clean. Go back to a self clean if you can.


We bought a cottage with an old continuous clean oven, and I LOVE it! Not
because it's so great with cleaning, but for this reason:

If you leave it on "preheat" instead of "bake", say at 350', both upper
and lower heating units click on to maintain temp. I LOVE this feature!
I use it for certain recipes, potatoes, veggies, anything I'm roasting
that I want to brown a bit also. Works great! You can get brown and
crispy on top and bottom.

Of course, gotta remember to switch over to just "bake" if it's a cake in
the oven. I need to replace my range at home, and can't find anything
that calls itself continuous clean anymore. Most newer ranges of course
will preheat, but once desired temp is reached, only lower unit engages.
I'd really like to find a range where I could maintain a steady temp and
have the heat coming from upper and lower unit heating coils.

Any advice? I don't want to pay a fortune for expensive convection oven.

Thanks,
Sue
Continuous clean has a "catalytic" coating that burns off deposits
under normal temperatures.
Self clean heats to extreme temperatures to clean. Self cleaning ovens
are NOT designed to be used in a tight fitting space - they require an
inch or two of clearance on both sides. We pull ours out to run the
clean cycle (the few times we use the clean feature)

Go for the convection oven - the feature is NOT that terribly
expensive, and it is VERY usefull and actually uses less power to do
the same cooking job.