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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 porce-
lain. 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 spsttsr
beads up.
Turns
black.
Fat spatter
sprssds out
Burns away.
Standard
porcelain
Continuous-
clssning
porcelain
Using foil
Use foil on the oven bottom to catch sugar and
starchy spills from pies and casseroles. You
must use foil properly. Cut foil from a roll of
heavy-duty 1 B-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.
l
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 solidly on the foil.
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