Steam clean is very different from the high-heat (pyrolytic) old-style self-cleaning process. It should be run much more often, essentially immediately after any baking or broiling process that generates spatters or soiling. It softenes soils so they're easier to wipe away. It doesn't incinerate/disappear the soiling like the high-heat cleaning process.

We used the steam cleaning function on our Cafe oven to soften up goop that oozed from a Sweet Potato onto the oven floor. Worked like a charm. No scraping, just wiped it up afterwards.

Appreciate the responses. I am hemming and hawing. While I like the idea of the steam clean, and have no problem doing it more often before you get a real build up, it sounds like you still need to wipe down all of the walls inside the oven and that might be a problem for me. Physically, I mean. I have a hard time bending and reaching into my current stove which is probably why my oven is not clean as a whistle anymore. I guess I need to think about this some more.

Dadoes is right. I use steam clean mode frequently -- or sometimes just stick a cake pan of water into a still hot oven while we eat dinner. I follow up with a soapy dish cloth. It's done a pretty good job of preventing a build up of grime in my oven, and I've yet to need the self clean mode after three years. But in your case, is there a good long handled scrub brush or sponge you could use? Wiping down an oven frequently is a physical task that would be tough for someone who can't bend.

I think you have convinced me that steam clean is not for me. Appreciate the feedback! Your thoughts were very helpful.