The Continuous-Cleaning Lower 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”-47W
176”-231°C)
so the oven can return to a presentably clean condition.
I ----- -
Turns B&k.
2 out.
1 B~G~iway.
Contlnuous-cleaning
porcelain-enamel
I
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-duty%inch (45 cm] aluminum foil, or buy a foil kit (Par-l No, 241430)
from your Whirlpool Appliance dealer.
1.
2. Slide the toil 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 Iftl the feet off the oven
bottom.
For proper baking,
lower the
bake element so all feet rest
solidly on the foil.
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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