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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.
porcelah-ena
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
heavy-duty18-inch (45 cm] aluminum foil, or buy a foil kit (Par-l No. 241430)
from your Whirlpool 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 star-l up
both sides and without wrinkles.
For proper baking,
lower the
bake element so ail 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.
Cleaning TIPS
1. The oven window and racks are not coated. Clean them by hand.
2. The oven door does not get as hot as the walls. Some hand cleaning may be
needed.
3. If you do more broiling than baking, hand cleaning may be needed.
4. Use aluminum foil on the oven bottom according to instructions. Spillovers do
not burn away and may stain the bottom.
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