Ammonia is corrosive and has high vapor pressure. It gets into everything. Sure, it'll probably clean things. But it can also cause a lot of damage. I would feel uneasy to leave it exposed for any extended amount of time. A gas oven isn't exactly sealed in any way.

Personally, I don't really give a damn what the inside of my oven cavity looks like, as long as it doesn't affect functionality or safety. I usually leave a cookie sheet on the bottom rack to catch any drips. That greatly reduces the need for cleaning. The minimal amount of splatter on the walls really doesn't bother me.

Very rarely (every few years), I clean the window with oven cleaner. You can remove the oven door to do this, if you want to do this outdoors.

I am sure there are others here, who always try to keep their ovens in sparkling clean condition. And they will hopefully be able to give you advice on how to do that.

I forgot about the E-O No Fume. That's what I used years ago with a non-self-cleaning oven.

Or consider not cleaning it?

There is no chemical oven cleaner that is very safe nor that will leave residue that will get in to food cooked in the oven for a considerable time.

I've never known a pro chef who would allow their oven to be cleaned - with chemicals or self-clean mode.

Likewise, we've never cleaned any of our ovens.

I'm with M, friedajune and opaone, I've had my RNB over five years now and never cleaned the oven yet...

Opaone - I get what you're saying, but sometimes after I've cooked something very splattery in the oven, I get that acrid burning smell for many uses (and it lingers) until that splatter eventually, at long last, burns off. This does not happen often, but it's enough to make me want to clean the oven, maybe annually, as I described above. I am not sure I agree about the oven cleaner residue, and there is no way to prove it one way or another. I wipe up the oven cleaner very carefully, and if I then run my finger on the oven walls surface I feel nothing but oven wall. I don't see or smell or feel a residue, and I would need some sort of specific validation that there must be residue, rather than just saying it must be there.

It doesn't matter though, we each work with our kitchens to our own preferences.