Clock and Timer Knob
Minute Timer
2.The Minute Timer hand will turn as you set the clock. When the clock is set, let the knob pop out. Then, while it is out, turn the Minute Timer hand clockwise to “OFF.” If you push in on the knob when setting the Minute Timer, you will change the setting of the clock.
Using the Minute Timer
The small numbers inside the clock face are the minute markings.
Turn the knob in the center of the clock...don’t push it in...to the number of minutes you want to time. When the time you set is up, a buzzer will sound. Turn the hand to “OFF’ to stop the buzzer.
The Minute Timer does not start or stop cooking. It only buzzes when the time you set is up. It can be used to time almost any cooking operation. It can even remind you of other things (like when to add the softener to the washer).
For the most accurate timing, turn the knob past the time you want. Then turn it back to the setting.
The optional rotisserie
If you would like a rotisserie with your oven, you can order a kit from your dealer. Easy installation instructions come with the kit.
Liquids spread on rough surfaces: bead up on smooth surfaces.
Your Continuous Cleaning Oven
How a Continuous Cleaning Oven Works:
A standard oven has walls with a smooth porcelain enamel finish. A Continuous Cleaning Oven also has a porcelain enamel finish with one important difference: instead of being smooth, like glass, the walls of a Continuous Cleaning Oven are a little rougher.. like the surface of a brick. A fat spatter will form a solid drop on a smooth surface. But on the rougher surface in a Continuous Cleaning Oven. a fat spatter spreads out to a very thin layer.
Think of the difference between a drop of water on a piece of waxed paper and one on a paper towel. The water on the waxed paper will stay together in a bead. The water on the rougher paper towel will spread out over a larger area. This is about what happens to a fat spatter in a Continuous Cleaning Oven. Instead of a bead of fat that turns into black charred material when heated, the fat spatter spreads out. Then, when the oven is used for baking and roasting, the fat gradually bums away. The rougher surface returns to a presentably clean condition.
This is a gradual process; it does not happen right away. The walls continuously clean themselves, but only when the oven is set for medium to high temperatures during baking or roasting. The oven can be pre- sentably clean with little or no hand cleaning. ..depending on how it is used.
The continuous cleaning process does not apply to uncoated parts like the oven window and oven racks.
Soils that are removed...and those that are not:
Fat spatters from meat roasting. oven frying and broiling are the usual oven soils. They can be continuously cleaned away most of the time.
Spillovers from pies and casseroles. sugars and starches. and other soils that fall to the bottom of the oven are very hard to remove. That is why
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