THE CONTINUOUS-CLEANING LOWER OVEN
Standard | oven | walls are | coated |
| with | smooth | Your |
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oven | walls | are coated with a special, | rougher |
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A fat spatter beads up on the smooth surface, but spreads out on the rougher |
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surface. | The bead | of fat | chars and | turns | black. | The | fat | gradually | burns | ||||
away | at medlum | to hlgh | baklng | temperatures | oven | ||||||||
can return | to a presentably |
| clean |
| condition. |
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| Fat Spatter |
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| Fat Spatter | ||||
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| Beads | Up, |
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| Spreads | Out, | ||
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| Turns |
| Black |
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| Burns | Away | |
Standard |
Foll must be used on the lower oven bottom to catch spilloverr. The foil must be used properly.
Cut foil from a roll of
(Part No. 241430) from your Whirlpool Appliance dealer.
Lift the cool bake element slightly to lift the feet off the oven bottom.
Slide the foil underthe bake element.
Make sure foil is centered, long enough to start up both sides, and lying flat without wrinkles.
For proper baking, lower the bake element so all feet rest solldly on the foil.
1.The oven window and racks are not coated. Clean them by hand.
TIPS
2.The oven door does not get as hot as the walls. Some hand cleaning may
be needed.
3.If you do more broiling than baking, hand cleaning may be needed.
4.Use aluminum foil on the oven bot-
tom according to instructions. Spillovers do not burn away and may stain the bottom.
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