Best way to clean roast fat off bottom of oven?
My sister and I made a beautiful roast for the holidays, then made some wonderful Yorkshire Puddings. Only problem was, we also got a LOT of fat residue on the bottom of our oven from the runoff. I did not realize this at first, and then tried to bake some rolls last night. Holy crap - the whole kitchen started smoking like it was on fire!! Glad the alarm didn't go off -
-Anyway, anyone know of the best way to get, now BURNT roast fat off the bottom of the oven?
Unfortunatly one of the best ways to get rid of this...is prevention...i.e. those tinfoil oven liner things that you put on the bottom of the oven. After the fact, that noxious oven cleaner and steel wool MIGHT get it all off.
This happens to me on a regular basis. I don't always make cheesecakes in a water bath, and butter leaks from the springform.......and puddles on the bottom. Yorkshire puddings are a major culprit for oven messes. My oven even caught fire recently from one of these messes.
Unfortunatly for me, i can not handle oven cleaner....deathly allergic...even the fume free stuff takes my breath away.
If it's stainless, try oven cleaner. What I do is spread newspapers on the floor in my basement, put the pan down, take a good gulp of air, and spray away. I leave it overnight, or even a bit longer. Soak for a few minutes in hot water to remove all the goop, then clean with your regular dish detergent. I also have a problem with the smell of oven cleaner, so I never breathe in when I am spraying it. I know it can't be good for you, but it does the job.
If you have a self-clean cycle, run it. And open the windows when you do.
For prevention, use a deeper pan. ( I am always amazed at the shallow roasting pans I see for sale.) A deeper pan prevents the spillover. An aluminum foil oven liner may work as well (I've no experience with one) for spillover, as would a large sheet pan under your roasting pan (have experience with this).
I've done this twice... well, it was my boyfriend's fault once and actually set the oven on FIRE (oops). Bacon was involved both times. I really need some rimmed baking sheets.
Anyhow, what works for me is spraying some Simple Green, letting it sit for a minute, throwing some baking soda on that for a little abrasion, and then taking the scrubby side of a slightly-soapy damp sponge and scrubbing the heck out of the grease. Wipe off the grease with a dishcloth, repeat a few times, then turn the oven on at 400F+ or so for about 15 minutes to dry the oven out and open the windows.
Oven cleaner scares me.
I gave up on the way real Yorkshire Pudding(YP) is oven made. (I need a wall oven, because of a back issue)
My mock YP is made on the stove top but has more of a stuffing to scrambled egg, (or in-between) in consistency. I mean it has the same great flavor, but not looks or texture of the real YP.
Not much is changed recipe wise, but requires a non-stick pan with some stirring room. Bring to a simmer the beef broth and stir in the batter. Once it firms up but still not dry, it is done.
1 qt broth to the standard batter ratio of 1-1-1 = Cup of flour- one egg- Cup water. Double, triple as it fits into whatever pan you have.
Try wetting the oven floor with soapy water or a kitchen cleaning spray. Then press down a few sheets of paper towel on top. This will prevent the soaking process from drying out. Re-spray over the paper as needed (hourly?) to maintain dampness. This could take some hours and may need a couple of changes of paper, but it's not exactly hard work. All the crusty stuff should come away and then a final scrub may be required.