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  2. How to properly clean your oven, according to pros - AOL

    www.aol.com/news/properly-clean-oven-according...

    To clean glass doors, combine equal parts water and white vinegar and apply the mixture to the glass with a spray bottle. Let it sit for a few minutes to soften any buildup.

  3. How to Clean an Oven Using 3 Different Methods - AOL

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  4. Everything You Need to Properly Clean Your Oven (Both ... - AOL

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  5. Auto-defrost - Wikipedia

    en.wikipedia.org/wiki/Auto-defrost

    Air circulation helps sublimate any ice or frost that may form on frozen items in the freezer compartment. While defrosting, this fan is stopped to prevent heated-up air from reaching the food compartment. Instead of the traditional cooling elements being embedded in the freezer liner, auto-defrost elements are behind or beneath the liner.

  6. Self-cleaning oven - Wikipedia

    en.wikipedia.org/wiki/Self-cleaning_oven

    Self-cleaning pyrolytic ovens reduce food soiling to ash with exposure to temperature around 932 °F (500 °C). The oven walls are coated with heat- and acid-resistant porcelain enamel. A self-cleaning oven is designed to stay locked until the high temperature process is completed.

  7. Vacuum evaporation - Wikipedia

    en.wikipedia.org/wiki/Vacuum_evaporation

    When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods without spoiling. It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as egg whites coagulating when attempting to dehydrate the albumen into a powder.

  8. How to Clean Your Oven Like a Pro - AOL

    www.aol.com/lifestyle/clean-oven-pro-205856542.html

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  9. Supercooling - Wikipedia

    en.wikipedia.org/wiki/Supercooling

    Supercooled water, still in liquid state Start of solidification as a result of leaving the state of rest. Supercooling, [1] also known as undercooling, [2] [3] is the process of lowering the temperature of a liquid below its freezing point without it becoming a solid.