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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
medlum to
hlgh baking temperatures
so the oven can return to a presentably clean
condition.
TURNS BLACK.
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 la-inch (45 cm) aluminum foil, or buy a foil kit (Part No. 241430)
from your Whirlpool Appliance dealer.
1.
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 otl 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 foil Is flat on the bottom and away from the bake
element.
Cleaning Tips
1.
The oven window and racks are not coated. Clean them by hand.
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 bottom according to instructions. Spill-overs
may not burn away and could stain the bottom.
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