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The optional rotisserie
If you would like a rotisserie with your oven, you can order a kit
(Part No. 261880) from your dealer. Easy installation instructions come
with the kit.
Accessory canning kit (Part No. 242905)
The large diameter of most water-bath or pressure canners com-
bined with high heat settings for long periods of time can shorten the life
of regular surface units and cause damage to the cooktop.
If you plan to use the cooktop for canning, we recommend the
installation of a Canning Kit. Order the kit from your Whirlpool Dealer or
Tech-Care Service Company.
SEE THE “COOKING GUIDE” FOR IMPORTANT CANNING
INFORMATION.
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.
Liquids spread on rough
Think of the difference between a drop of water on a piece of
surfaces; bead up on
waxed paper and one on a paper towel. The water on the waxed paper
smooth surfaces.
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 burns 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 heavy-duty aluminum foil is placed on the bottom of the oven. It
helps catch these spillovers and the foil can be replaced when necessary.
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