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The Continuous-Cleaning Oven (Model RS333PXT)
Standard oven walls are coated with smooth porcelain-enamel. Your continu-
ous-cleaning oven walls are coated with a special, rougher porcelain-enamel.
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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”E 176”-231°C)
so the oven can return to a presentably clean condition.
Fat Spatter
Beads Up.
Turns Black.
Standard
porcelain-enamel
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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 toil trom a roll ot
heavy-duty I&inch (45 cm] aluminum foil, or buy a foil kit (Part No. 241430)
from your Whirlpool Appliance dealer.
2. Slide the foil under the bake
element. Make sure the foil is
centered, long enough to start up
both sides and without wrinkles.
Lift the cool bake element slightly
to Ilft the feet off the oven
bottom.
For proper baking, lower the
bake element so all feet rest
solidly on the foil.
Fat Spatter
Spreads Out.
Contlnuous-cleaning
Bums Away.
porcelain-enamel
CAUTION: Do not let foil touch the bake element. It could damage the
element. Make sure toll Is flat on the oven bottom and
away
from the
bake element.
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