The Continuous-Cleaning Ovens 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
spread-out fat on the rough surface
gradually
burns away at
medlum to
hlgh baklng temperatures
so the oven can return to a presentably clean
condition.
FAT SPAHER
BEADS UP.
TURNS BLACK.
STANDARD
PORCELAIN FAT SPAmER CONTINUOUS-
SPREADS OUT. CLEANING
BURNS AWAY. 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 foll from a roll of
heavy-duty 18-Inch (45 cm) aluminum foil, or buy a foil klf (Part No. 241430)
from your Whlrlpool Appliance dealer.
1.
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.
2. Lift the cool bake element
slightly
to Ilft the feet off the oven
bottom.
For proper baking,
lower the
bake element so all feet rest sol-
Idly on the foil.
CAUTION: Do not let toll touch the bake element. It could damage the
element. Make sure foil Is flat on the bottom and away from the bake
element.