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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 spat-
ter 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 spread-out
fat on the rough surface gmdually burns away at medlum to htgh baklng
temperatures so the oven can return to a presentably clean condition.
Using Foil
To catch sugar or starchy spills from pies and casseroles, use a piece of
heavy-duty aluminum foil or a shallow pan on the lower rack, slightly larger
than the cooking container.
Burn, Electrlcal Shock and
Product Damage Hazard
l Make sure all controls are OFF and the oven
Is cool before uslng foil. Fallure to do so can
result In burns or electrical shock.
l Do not use toll to cover oven floor or to
completely cover a rack. Good air clrcula-
lton Is needed for the oven to operate prop-
erly. Poor cooklng results and damage to
the oven could occur.
1.
Turn off all controls.
2. Posltlon toll or pan under the
cooklng container. Make sure the
foil is centered and large enough
to catch any spillovers.