Ta-da!
It was black, I tell you.
I should have taken a “before” picture.
Best tip, from Karen: use the little Pampered Chef brown plastic scraper. Much more effective than scrubbing with a sponge.
Oh, and look how clever — to have both hands free, I tied the tilting element to the oven rack. If I was really clever, I would have raised the rack first, to get more room. Didn’t think about that until I was almost done.
um, how exactly did you get that to happen? I have to clean mine (my father keeps cooking ribs…grrrrr)
Comment by thordora — April 29, 2008 @ 1:32 pm
Cover blackness with thick paste of 3/4 c baking soda, 1/4 c salt, 1/4 c water. Let sit overnight. Scrape away what you can the next day. Lots of hard work, that scraping — a good scraper is essential. Repeat as necessary.
Actually I tried this scouring paste my friend Sandi sells for the repeat, but if I had had more baking soda I would have made more paste. Something bothers me about using in an oven anything you can’t eat.
We could trade if you like; I could go for some ribs.
Comment by Marcy — April 29, 2008 @ 1:54 pm