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The continuous-cleaning oven
Standard-cleaning 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.
Fat
spatter
beads up.
Standard
porcelain
Fat
spatter
spreads out.
Burns away.
Continuous-
cleaning
porcelam
Using foil
Use foil on the oven bottom to catch sugar
and starchy spills from pies and casseroles.
It must be used properly.
Cut foil from a
roll of heavy-duty 1 E-inch (45 cm) aluminum
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 result in burns or
electrical shock.
.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.
1. Turn
off all controls.
2.
Lift
the cool bake element
slightly to lift
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
22
solidly on the
foil.