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
| SPREADS OUT. |
TURNS BLACK. | 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
r.
2.Lift the cool bake element slightly to lift the feet off the oven bottom.
3.Slide the foil 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 foil touch the bake element. It could damage the element. Make sure foll Is ffat on the bottom and away from the bake element.
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