Oven produces excessive smoke during normal cooking (not self-clean)

Safety first: Ensure good kitchen ventilation when smoke occurs.

• Initial burn-in: For new ovens, run an empty cycle at 200–220°C for 30–60 minutes to burn off manufacturing residues, following the user manual.
• Clean cavity: Once cool, clean the oven interior, racks, and trays with a non-caustic oven cleaner or warm soapy water. Pay special attention to areas near the elements.
• Check drip trays: Use a baking tray under fatty foods to catch drips and prevent them from hitting hot elements.
• Avoid foil on base: Do not line the oven base with foil; it can trap spills and cause smoke and damage.

Warning: If smoke smells electrical (sharp, acrid), disconnect power and inspect for burning wiring instead of food residue.