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The continuous-cleaning oven
(models RBZZOPXY and
RBlZOPXY)
Standardcleaning oven wails are coated with
smooth porcelain. Your continuouscleaning oven
walls are coated with a special, rougher porce-
lain. 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 spreadout fat on the rough
surface gradually bums away at msdlum to
hlgh baklng temperatures so the oven can
return to a presentably dean condition.
Fat apatter
bada up.
Tums btack.
Fat spatter
spfaedaout
Bums away.
Standard
poroelaln
Contlnucua-
cleaning
porcelain
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 heavyduty l&inch (45 cm) alumi-
num foil, or buy a foil kit (Part No. 241430) from
your Whirlpool Appliance dealer.
Burn, Electrical Shock and
Product Damage Hazard
l Make sure all controls are OFF and the
oven is cool before using foil. Failure to
do so can resufl in burns or electrical
shock.
l Do not let foil touch the bake element. lt
could damage the element. Make sure foil
is flat on the bottom and away from the
bake element.
1. Turn off all controls.
2. Lii the cool bake element slightly to llft the
feet off the oven bottom.
3. Slide the foil under the bake element Make
sure the foil is centered and long enough to
start up both side oven walls without wrinkling.
For proper baking, lower the bake element
so all feet rest solidly on the foil.
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