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My old oven used to always get fat splashes on the element which meant it almost always smoked and smelled bad when it was first turned on. Thank goodness we have a bigger oven now and that's not such an issue.
The only advice I'd have is to simply leave it turned on high until the smoke and smell stops and ventilate the house while you do so.
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Kind words are the music of the world. F. W. Faber
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