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
hlgh baklng temperatures so the oven can return to a presentably clean condition.
FAT SPITTER | STANDARD | FAT SPAllER | CONTINUOUS- | |
BEADS | UP. | PORCELAIN | SPREADS OUT. | CLEANING |
TURNS | BLACK. |
| BURNS AWAY. | PORCELAIN |
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 |
l&inch | (45 cm) aluminum | foil, or buy a foil kit (Part | No. 241430) | ||||||
from | your | Whirlpool | Appliance | dealer. |
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Make sure all controls are OFF and the oven Is cool before using foil. Fallure to do so can resulf In burns or eleotrlcal shock.
Do not let foil touch the bake element. It could damage the element. Make sure toll lo flat on the bottom and away from the bake element.
1. Turn off all controls.
2.Lift the cool bake element slightly to lift the feet off the oven bottom.
3.Slide the foll 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 toll.
