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The Continuous-Cleaning Oven
Standard oven walls are coated with smooth porcelain-enamel. Your continu-
ous-cleaning oven walls are coated with a special, rougher porcelain-enamel.
A fat spatter beads up on the smooth surface, but spreads out on the rougher
surface. The bead of fat chars and turns black. The spread-out fat
gmduaiiy
burns away at
medium to high baking temperatures (350”-475°F
176”-231°C)
so the oven can return to a presentably clean condition.
Uslng 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-dutyl8-inch (45 cm) aluminum foil, or buy a foil kit (Part No. 241430)
from your Whirlpool Appliance dealer.
1.
Lift the cool bake element
slightly
to lift the feet off the oven
bottom.
2. Silde the foil under the bake
element.
Make sure the foil is
centered, long enough to start up
both sides and without wrinkles.
For proper baking,
lower the
bake element so ail feet rest
solidly on the toil.
CAUTION: Do not let toll touch the bake element. It could damage the
element. Make sure foil Is flat on the oven bottom and away from the
bake element.
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