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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
gradually
burns away at
medium to high baking temperatures (350”-475”F,
176”-231°C)
so the oven can return to a presentably clean condition.
lter
Standard 1
Fat SDatter
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porceialn-enamel
Contlnuous-cleaning
porcelain-enamel
Using Foil
Using foll on the oven bottom is recommended to catch sugar and starchy
spills from ples and casseroles.
It must be used properly. Cut
foil from a roll of
heavy-dutyl8-inch (45 cm] alumlnum foil, or buy a foil klt [Part No. 241430)
from your Whlrlpool Appliance dealer.
Lift the cool bake element
slightly
to lift the feet off the oven
bottom.
Slide the foil under the bake
element.
Make sure the foil Is
centered, long enough to start up
both sides and wlthout wrinkles.
For proper baking,
lower the
bake element so all feet rest
solidly on the foil.
CAUTION: Do not let foil touch the bake element. It could damage the
element. Make sure foil is fiat on the oven bottom and away from the
bake element.
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