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CAUTION: Reflector bowls reflect heat back to the utensils on the
surface units. They also help catch spills. When they are kept clean,
they reflect heat better and look new longer.
If a reflector bowl gets discolored, some of the utensils may not be
flat enough, or some may be too large for the surface unit. In elfher
case, some of the heat that’s meant to go info or around a utensil
goes down and heats the reflector bowl. This extra heat can discolor
if. See “Cooking Guide” for further inl’ormafion.
The Continuous-Cleaning Oven
Standard oven walls are coated with smooth porcelain-enamel. Your
continuous-cleaning oven walls are coated with a spectal, rougher porcelain-
?namel. A fat spatter beads up on the smooth surface, but spreads out on the
‘ougher surface. The bead af fat chars ancI turns black. The spread-out fat
gradually burns away at medium to high baking temperatures (350 -475 F,
76’-2 31 C] so the oven can return to a presentably clean condition. NEVER
JSE COMMERCIAL CLEANERS ON CONTINUOUS-CLEANING OVEN.
Contlnuous-cleaning
porcelain-enamel
Using Foil
Using foil on the oven bottom is recommended to catch sugar and starchy
spills from pies and casseroles. If must be Iused properly. Cut foil from a roll of
heavy-dutyl&inch (45 cm) aluminum foil, or buy a foil kit (Part No. 241430)
from your Whirlpool Appliance dealer
Lift the cool bake element slightly
to liff the feet off the oven
bottom.
bake dlemenf &all
feet rest
solidly on the foil.
CAUTION: Do not let foil touch the bake element. If could damage the
element. Make sure foil is flat on the oven bottom and away from the
bake element.
1’