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THE CONTINUOUS-CLEANING LOWER OVEN
Standard oven walls are coated with smooth porcelain-enamel. Your
continuous-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.
Standard porcelain-enamel
USING FOIL
Continuous-cleaning porcelain-enamel
Foil must be used on the lower oven bottom to catch spillovers. The foil must be
used properly.
Cut foil from a roll of heavy-duty 18-inch (45 cm) aluminum foil, or buy a foil kit
(Part No. 241430) from your Whirlpool Appliance dealer.
Lift the cool bake element
Slidethefoil underthe bake
For proper baking, lower thd
slightly to lift the feet off the
oven bottom.
element.
Make sure foil is centered,
long enough to start up both
sides, and lying flat without
wrinkles.
ba <e element so-all feet
rest solidly on the foil.
TIPS
2.
3.
4.
1.
The oven window and racks are not
coated. Clean them by hand.
The oven door does not get as hot as the
walls. Some hand cleaning may
be needed.
If you do more broiling than baking, hand
cleaning may be needed.
Use aluminum foil on the oven bot-
tom according to instructions.
Spillovers do not burn away and
may stain the bottom.
4