I do not know if they are still available, but when I bought the range I still have in 1976 (it's avocado green color), it came with a "continuous clean" lining. It works great. My oven has never been manually cleaned and it looks like a new one still. No special cleaning cycle. Just a look back at how new and improved is not always improved for the consumer as much as it is for the retailer selling it.
You know it Terry :)
Oh, back to my oven…The guys who installed the new one said never to use the auto clean feature. These new units get so much hotter than the old ones, and installed in regular cabinets, that's almost always when the trouble happens — on the auto clean feature. There simply isn't anyplace for that heat to go. But since I don't plan to clean it by hand, I do have the option of the short, steam clean. I've not had the courage to pour a cup of water into the bottom of an electric oven yet, but when it needs it, I'll use that rather than the regular clean cycle. Too, we have the oven installed over the microwave, and with the trim it looks like one unit - which I wish I'd gotten :) They told me we'd be smart to remove that trim and just put a simple wood trim around the MW. Would allow more room for the heat to escape from the bottom vent.
BTW, the locked oven took maybe 30 seconds to unlock when they sent a real Sears tech out who knew what he was doing. Think of how much time, frustration, etc we'd all have saved if they'd sent him first.
On Oct 17, 2016, at 11:26 PM, Terry THenne1713@aol.com [DoIt_Yourself] <DoIt_Yourself@yahoogroups.com> wrote:
So glad to hear... simple solutions... sometimes overlooked, but doe sit not feel GOOD to know you didn't make a mistake in your stove choice or your assessment of the problem :-)
Posted by: David Cox <dcwired@att.net>
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