The easiest way to keep your oven clean between deep cleans is to stop grease baking on in the first place. Wipe spills once the oven has cooled to just warm, catch drips with a tray or liner, and give the inside, door glass and racks a quick clean every few weeks. Those small habits turn a dreaded half-day scrub into a job you barely notice.
Why ovens get so dirty
Every time you cook, fat and food splash onto the oven walls, door and floor. On its own, a fresh splash wipes away easily. The problem is the next time you use the oven: the splash is heated again, and again, until it carbonises into the hard, black layer that needs soaking and scraping. Keeping an oven clean is really about breaking that cycle.
Wipe while warm, not hot
Once you have finished cooking, let the oven cool until it is just warm to the touch. Then wipe any fresh spills with a damp cloth and a little washing-up liquid. Warm grease comes off far more easily than cold, baked-on grease.
Safety first: never wipe a hot oven. Turn it off, let it cool, and keep the cloth damp rather than wet so water doesn’t drip onto elements.
Catch drips before they reach the oven floor
- Put a baking tray on the shelf below anything likely to bubble over, such as pies, lasagne or fruit crumbles.
- Use a reusable oven liner on the floor or lowest shelf. Check your oven manual first, as some manufacturers advise against liners directly on the oven floor, particularly in fan ovens, because they can affect airflow and heating.
- Cover roasting dishes with foil or a lid where the recipe allows. It cuts down on fat spatter considerably.
- Use a deeper roasting tin for meat so fat doesn’t spit over the edge.
A quick weekly or fortnightly wipe
Once the oven is cool, wipe the inside walls and floor with warm soapy water, and clean the inside of the door glass. Five minutes is usually enough, and it stops thin films of grease building into layers.
For light marks on the door glass, a paste of bicarbonate of soda and a little water, left for 15–20 minutes and then wiped off with a damp cloth, works well without scratching.
Monthly maintenance
- Racks and trays. Soak them in hot water with washing-up liquid or a little bicarbonate of soda, then scrub with a non-scratch scourer.
- Door seal. Wipe it gently with a soapy cloth. Don’t scrub or pull it, as a damaged seal lets heat escape.
- Hob and extractor. Wipe the hob and wash or degrease the extractor filter, as grease from the cooker hood can drip back down.
- Control panel and handle. Wipe with a barely damp cloth.
Know your oven type
- Self-cleaning (pyrolytic) ovens heat to very high temperatures to turn residue to ash. Follow the manual, ventilate the kitchen, remove racks if instructed, and wipe away the ash afterwards.
- Catalytic liners absorb grease during normal cooking. Don’t scrub them or use oven cleaners or abrasive pastes on them, as this damages the coating.
- Enamel interiors are the most common. They cope well with soapy water and bicarbonate of soda paste.
Using chemical oven cleaners safely
If you do use a shop-bought oven cleaner for a stubborn patch, follow the label exactly. Wear gloves and eye protection, open windows, keep children and pets out of the kitchen, and keep it off heating elements, fans, seals and catalytic liners. Never mix oven cleaner with other products, and never mix bleach with ammonia or acidic cleaners such as vinegar.
Oven maintenance routine
| When | Task | Time |
|---|---|---|
| After cooking | Wipe fresh spills once the oven is warm, not hot | 1–2 minutes |
| Weekly or fortnightly | Wipe inside walls, floor and door glass | 5 minutes |
| Monthly | Soak racks and trays, wipe seal, degrease extractor filter | 15–20 minutes |
| Every 3–6 months | Full deep clean, or book a professional clean | A few hours by hand |
When a deep clean is due
Even a well-kept oven needs a full deep clean from time to time, especially if you roast a lot. You will know it is time when there is smoke or a burnt smell when preheating, dark patches that no longer wipe away, or grease between the panes of the door glass.
A deep clean is also essential before you move out of a rented home. Ovens are one of the things inventory clerks look at closely during a check-out, so it is worth making sure yours is spotless. Professional oven and appliance cleaning covers the racks, trays, door glass and interior. Based on real totals from our jobs in the last 12 months, standalone appliance bookings averaged £150, from £118. You can also add it to an end of tenancy clean or a deep clean.
FAQs
How often should I clean my oven?
Wipe spills after cooking, give it a quick wipe every week or two, and do a full deep clean every three to six months, depending on how much you use it.
Are oven liners safe?
Reusable liners are safe on shelves in most ovens. Check your manual before placing one on the oven floor, as some manufacturers advise against it.
What is the best natural way to clean an oven?
A paste of bicarbonate of soda and water, left on overnight in a cold oven and then wiped away, lifts most grease without harsh chemicals.
Can I clean the inside of the double-glazed door?
Many oven doors can be dismantled to clean between the panes, but follow your manual carefully. If you are unsure, leave it to a professional.
Behind on oven cleaning? Our teams bring professional products and equipment and work Monday to Sunday, 8am to 7pm. See our prices, Get Free Quote for an itemised price, or Book Online.