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The Continuous-Cleaning Oven
Standard oven walls are coated with smooth porcelain enamel. Your contrnu-
ous-cleaning oven walls are coated wrth 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 -246 C)
so the oven can return to a presentably clean condition
porcelain enamel
Spillovers
Sugar and starchy spills (from pies and casseroles) and soils which occur in
heavy amounts will not be removed. After the oven is cooled, remove these
spillovers with a nylon scrubbing pad and water. If the soil is really baked on,
it can be loosened by using TOP JOB,” HANDY ANDY” or FANTASTIK.” Spray
cleaner on the spot and let soak for about 15 minutes. Brush with a wet nylon
scrubbing pad and rinse well with a wet sponge.
CAUTION: Do not use toil or foil liner on the oven bottom. It will cause
poor baking results and could damage the oven.
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.