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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
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
spread-out fat on the rough surface
gradually
burns away at
medium to
high baking temperatures
so the oven can return to a presentably clean
condition.
SPREADS OUT.
TURNS BLACK. BURNS AWAY.
Using Foil
Using foil 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
heavy-duty IS-inch (45 cm) aluminum foil, or buy a foil kit (Part No. 241430)
r.
3. Slide the foil under the bake ele-
ment.
Make sure the foil is cen-
tered and long enough to start up
both sides and without wrinkles.
2. Lift the cool bake element
slightly
to lift the feet off the oven
bottom.
For proper baking,
lower the
bake element so all feet rest sol-
idly on the foil.
CAUTION: Do not let foil touch the bake element. It could damage the
element. Make sure foll Is ffat on the bottom and away from the bake
element.
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