Why does a new oven smell the first time you use it?
A new oven smell is caused by factory residues: protective coatings, oils and adhesive traces on the heating element and interior walls burn off during the first heat-up. This is not a fault — it is a normal part of the manufacturing process. The smell disappears completely after one or two burn-in cycles.
In the bakeVIA mini oven, the enamelled interior also plays a role: the enamel fully cures at high temperature. This is why the new oven smell is more intense the first time than it will ever be again.
New oven smell: what should you do?
Complete the steps below before you use the oven for the first time to cook food. This prevents any residual odour from transferring to your meals.
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Remove all packaging materials
Take out all plastic wrap, cardboard and any protective stickers from the oven cavity. Also check the rack, baking tray and rotisserie spit. Forgotten plastic wrap will melt and produce a much harsher, chemical smell. -
Wipe down the interior
Use a dry or slightly damp cloth to wipe the interior walls, the floor of the oven and the glass door panel. Do not use any cleaning products — they leave their own residues that will then burn off. -
Heat the empty oven to 220 °C for 30 minutes
Set the oven to top/bottom heat (not fan-assisted, so that smoke is not circulated around the room more quickly), select 220 °C and let it run empty for 30 minutes. Make sure the room is well ventilated: open a window or switch on the extractor fan. Afterwards, allow the oven to cool completely with the door slightly ajar.
If the smell persists or if your oven has a rotisserie spit (whose mechanism also has its own coating), you can repeat the cycle once more. After the second run, the smell will have disappeared in virtually all cases.
Is the smell from a new oven dangerous?
No, the new oven smell is not dangerous, though it is unpleasant. The substances released are factory coatings and protective oils that burn off at high temperature. They are not harmful in well-ventilated spaces. Always ensure fresh air circulates during the burn-in cycle, and never leave the oven unattended during the first heat-up.
If you still notice a plastic or chemical smell after several cycles, check whether any packaging material has been left inside — this is by far the most common cause.
Practical tips for afterwards
- First dish: bake something neutral, such as a piece of bread or an empty oven-safe dish with a little water. This ensures no residual odour gets into your food.
- Temperature: use 200–220 °C for the burn-in cycle. Lower is less effective; higher than 230 °C is not necessary to burn off residues.
- Fan during burn-in: best avoided. Fan heat circulates smoke through the room more quickly. After the burn-in, you can use the fan setting as normal.
- Cleaning after burn-in: allow the oven to cool, then wipe the interior walls once more with a damp cloth. This removes the last ash residues from the burnt-off coating.
Which bakeVIA mini oven should you choose?
The burn-in procedure is the same for all models. Whether you go for a compact space-saving oven or a larger one with a rotisserie spit, the steps above always apply. bakeVIA sells a range of mini ovens from 25 to 60 litres. You can find a handy overview on the mini ovens page. If you'd like to look at a specific model straight away, the bakeVIA mini oven 60 L with rotisserie spit gives a great impression of what's available at the larger end of the range.