A method for cleaning the cooking space of a cooking appliance with a pan including adding a cleaning agent to the cooking space and if necessary, after this agent has been allowed to work for a certain period of time, a liquid jet is introduced under high pressure from the a spray head of a cleaning device through the at least one spray nozzle, which rotates around an axis perpendicular to the rotational axis of the spray head rotating around this axis. The liquid jet consists exclusively of water and which swirls and splashes the cleaning agent, and if necessary, after this splashed agent has been allowed to work for a further certain period of time, removes the residues mechanically from the bottom, the walls, and the inside surface of the lid, andwherein said residues are then carried away together with the washing solution out of the cooking space via the drain.