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
TURNSBLACK.PORCELAIN
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
to Iltl the feet off the oven bottom.
3.Slide the toll under the bake ele- ment. Make sure the foil is cen- tered and long enough to start up both sides and without wrinkles. For proper baking, lower the bake element so all feet rest sol- Idly on the foil.
CAUTION: Do not let foll touch the bake element. It could damage the element. Make sure foll Is flat on the bottom and away from the bake element.
Cleanlng Tips
1.The oven window and racks are not coated. Clean them by hand.
2.The oven door does not get as hot as the walls. Some hand cleaning may be needed.
3.If you do more broiling than baking, hand cleaning may be needed.
4.Use aluminum foil on the oven bottom according to instructions.
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