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The Continuous-Cleaning Ovens
Standard
oven walls are coated
with smooth porcelain.
Your Continuous-
Cleaning
oven walls are coated
with a special,
rougher
porcelain.
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
medlum to
hlgh baklng temperatures
so the oven can return to a presentably
clean
condition.
FAT SPAHER
BEADS UP.
TURNS BLACK.
STANDARD
PORCELAIN
FAT SPAmER
CONTINUOUS-
SPREADS OUT.
CLEANING
BURNS AWAY.
PORCELAIN
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 foll from a roll of
heavy-duty
18-Inch (45 cm) aluminum
foil, or buy a foil klf (Part No. 241430)
from your Whlrlpool
Appliance
dealer.
1.
3. Slide the toll under the bake ele-
ment.
Make sure the foil is cen-
tered and long enough
to start up
both sides and without wrinkles.
2. 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 sol-
Idly on the foil.
CAUTION: Do not let toll touch the bake element. It could damage the
element. Make sure foil Is flat on the bottom and away from the bake
element.
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