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.
Using Foil
Using foll 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
l
Burn, Electrlcal 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 electrlcal shock.
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.
1. Turn off all controls.
2.Lift the cool bake element slightly to llf? 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.
