Oven smoke often comes from grease, spilled food, or cleaning residue burning off, but dense smoke, an electrical odor, flames, or abnormal behavior in a new oven call for a different response. Turn the appliance off if the smoke is more than light and clearly explained by food residue.
Look for visible spills once the oven is cool
Grease on the oven floor, fallen cheese, or residue on a tray can smoke at temperature. Let the oven cool fully before cleaning and do not cover ventilation openings with foil.
Check for cleaner residue
Soap, baking-soda paste, or commercial cleaner left behind can create odor or smoke when heated. Wipe again with damp cloths as the manual allows and dry before testing.
Light smoke from a new oven can be temporary
Some manufacturers specify an initial burn-in cycle to remove manufacturing residues. Follow that procedure exactly and ventilate; do not invent a temperature or duration if the manual does not specify one.
Flames, dense smoke, or an electrical odor are stop signs
Turn the oven off if it can be done safely and do not repeatedly open the door during an oven fire. If flames do not die after heat is cut or there is a risk of spread, evacuate and call emergency services.
Sources
- American Cleaning Institute — Cleaning Tips — General household-cleaning practices and responsible product use according to labels and surfaces.