The Continuous-Cleaning Oven
Standard oven walls are coated with smooth porcelain, Your Continuous- Cleaning oven walls are coated with a special, rougher porcelain. A fat spatter beads up on the smooth surface, but spreads out on the rougher surface. The bead of fat on the smooth surface chars and turns black. The
high baking temperatures so the oven can return to a presentably clean condition.
TURNS BLACK. | SPREADS OUT. |
BURNS AWAY. |
Using Foil
Using foil on the oven bottom is recommended to catch sugar and starchy spills from pies and casseroles. It must be used properly. Cut foil from a roll of
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Burn, Electrical Shock and Product Damage Hazard
Make sure all controls are OFF and the oven is cool before using foil. Failure to do so can result in burns or electrical shock.
Do not let foil touch the bake element. It could damage the element. Make sure foil is flat on the bottom and away from the bake element.
1. Turn off all controls. |
| 3. Slide | the | foil under the bake | |
2. Lift the cool bake element | slightly | element. | Make sure the foil is cen- | ||
tered and long enough to start up | |||||
to lift the feet off the oven |
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| both side oven walls without wrin- | ||||
bottom. |
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| kling. For proper baking, lower | ||||
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| the bake element so all feet rest | |||
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| solidly | on | the foil. | |
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