Maytag CWE9000ACB User`s guide

TABLE OF CONTENTS
Page
For Future Reference
................................................................................
1
Consumer
Publications ..............................................................................
1
Important
Electronic
Safety Instructions ..................................................................
Cloek and Oven Control ........................................................
2-3
4-5
• Setting the Clock and Timer ..............................................................
5
Using Your Oven ..........................................................................................
6-13
• Baking ..................................................................................................
7-9
• Roasting ...............................................................................................
10
• Broiling ................................................................................................
11-12
• Delay Start Oven Cooking ..................................................................
I2-13
Care and Cleaning ......................................................................................
• Self-Clean Oven ..................................................................................
13-15
13-14
• Oven Cleaning Chart ..........................................................................
Maintenance .................................................................................................
15
16-17
• Adjusting the Oven Thermostat .........................................................
16
• Light Replacement .............................................................................
• Oven Door ...........................................................................................
17
17
• Fuses (Canadian Wall Ovens Only) ....................................................
Before You Call for Service .......................................................................
17
18
Warranty
19
.......................................................................................................
FOR FUTURE REFERENCE
Congratulations on your choice of a Maytag wall
oven! As you use your new wall oven we know
you will appreciate the many features that
provide excellent performance, ease of cleaning,
convenience and dependability,
New features have dramatically changed today's
cooking appliances and the way we cook. It is
therefore very important to understand how
your new wall oven operates before you use it.
On the following pages you will find a wealth of
information regarding all aspects of your wall
oven. By following the instructions carefully, you
will be able to fully enjoy and properly maintain
your Maytag wall oven and achieve excellent
results with the food you prepare.
For future reference we suggest you retain this
manual after recording the model number and
serial number of this wall oven in the spaces
provided. This information can be found on the
data plate located on the frame around the oven.
ModelNumber
SerialNumber
Date
Purchased
Should you have any questions about using your
Maytag wall oven, call or write us. Be sure to
provide the model and serial numbers of your
wall oven.
WARNING - Check with the installer
make sure the appliance
has been
grounded to avoid possible electrical
shock. Be sure you read the
IMPORTANT SAFETY INSTRUCTIONS
on page 2 before you start to use
this wall oven.
CONSUMER
to
PUBLICATIONS
For more information, order the following booklets from Maytag at the prices indicated. Send your name,
address, booklet title, form number and payment to: Consumer Education Dept., Maytag Company, One
Dependability" Square, Newton, IA 50208. Allow 4-6 weeks for delivery.
Cooking Made Simple - 272YG ...............................................................................................
50¢
Taking the Lid Off Cooktop Choices - 298YG ........................................................................ 50¢
Before You call (avoiding unnecessary service calls) - 206YG .............................................. 50¢
Appliance Buying Guides .........................................................................................................
Washer -- 211YG
50¢ EACH
Dryer -- 212YG
Dishwasher 1 213YG
Electric Range -- 214YG
Gas Range -- 215YG
Refrigerator -- 276YG
PAGE
IMPORTANT
SAFETY INSTRUCTIONS
Information in this Safety Instruction section
covers all electric cooking appliances. Ynu may
these liners may result in a risk of electric shock
or fire.
find some information that does not pertain to
your particular appliance. Please review this
section before using your cooking appliance.
Use Care When Opening the Oven Door:
Let any hot air or steam escape before removing
or replacing the tbod.
The following instructions are based on safety
considerations and must be strictly followed to
eliminate the potential risks of fire, electric
shock, or personal injury,
Do Not Heat Unopened Food Containers:
The build-up of pressure may cause a container
Proper Installation:
Be sure your appliance is
properly installed and grounded by a qualified
technician.
NEVER USE YOUR APPLIANCE FOR
to burst and result in an injury.
Keep the Oven Vent Duets
UNOBSTRUCTED:
(located between the
oven door and the control panel of wall oven )
Blockage of the vent prevents the proper oven
air circulation and will 'affect the oven
WARMING OR HEATING THE ROOM.
performance. Avoid touching the oven vent area
Wear Proper Apparel: Loose-fitting or
hanging garments should never be worn while
using the appliance,
while the oven is on and for several mimltes after
the oven is turned off. Some parts of the vent
and the surrounding area may become hot
enough to cause burns.
User Servicing: Do not repair or replace any
part of the appliance unless specifically
recommended in the User's Guide. All other
Placement of the Oven Racks: Always place
the oven racks in the desired location while the
servicing should be referred to a qualified
technician. Always disconnect the unit or cut off
the power to the unit before any servicing,
oven is cooI. If the rack must be moved while
hot, use care to avoid contact of the pot holder
with the oven element.
Storage In, On or Near the Appliance:
Do
not store or use gasoline or other flammable
materials, vapors and liquids in the oven or in
the vicinity of this or any other appliance. The
fumes can create a fire hazard or an explosion,
Do not use the oven as a storage area for food or
cooking utensils,
Ventilating Hoods: Clean ventilating hood
frequently to prevent grease from accumulating
on it or its filter. When "flaming" foods under the
Do Not Use Water
on Grease Fires:
I
flame or use a dry
chemical or foam-type
extinguisher,
Smother tile if
fire or
____
available, or sprinkle
heavily with baking soda.
/f
c¢ _
_
Use Dry Pot holders Only: Moist or damp pot
holders on hot surfaces may result in bums from
steam. Do not let the pot holder touch the hot
heating elements. Do not use towels or other
bulky cloths,
Protective Liners: Do not use aluminum foil
to line the oven bottom, except as suggested in
the User's Guide. The improper installation of
PAGE 2
hood, or ifa boilover results in an open flame,
immediately tuna off the hood's ventilating fan.
The fan can cause flame to spread. After flame is
thoroughly extinguished, the fan may be turned
on to remove unpleasant odor or smoke.
Important
Safety Notice and Warning:
The
Enforcement Act of 1986 (Proposition 65)
requires the Governor of California to publish a
list
of substances
known to
the State
of
California
Safe Drinking
Water
and Toxic'
California to cause cancer or reproductive harm,
and requires businesses to warn customers of
potential exposures to such substances.
Users of this appliance are hereby warned that
when the appliance is engaged in the self-clean
cycle there may be some low-level exposure to
some of the listed substances, including carbon
monoxide. Exposure to these substauccs
can be
minimized by properly venting the appliance to
the outdoors during the seltZelean cycle.
Prepared Food Warning: Follow the food
manufacturer's instructions. If a plastic frozen
food container and/or its film cover distorts,
warps or is otherwise damaged during cooking,
immediately discard the food and its container,
The food could be contaminated,
Do Not Touch the Oven Elements, Areas
Near the Elements or the Interior Surfaces
of the Oven: The elements may be hot even
though they are dark in color. The inteiior
surfaces of the oven may become hot enough to
cause bums. During and after use, do not touch
or let clothing or other flammable materials
contact the heating elements, the areas near
elements or the interior surfaces of oven until
they have had sufficient time to cool. Among
these areas are the oven vent opening and the
surfaces near this opening, the oven door, and
the oven window. Also, do not allow"aluminum
foil, meat probes or any other metal object to
contact the heating elements,
Additional Information:
After the appliance is
installed, be certain all packing materials are
removed frmn the appliance before operating
Self-Clean Oven: Do not clean the door
gasket. The door gasket is essential for a good
seal. Care should be taken not to rob, damage,
or move the gasket. Do not use any oven
cleaners or an oven liner protective coating of
any kind in or around any part of the self-dean
oven. Clean only the parts listed in this booklet.
Before self-cleaning the oven, remove the
broiler pa_l, the oven racks, and other utensils.
CAUTION: DO NOT LEAVE FOOD OR
COOKING UTENSILS, ETC., IN THE OVEN
DURING THE SELF-CLEAN CYCLE.
ATTENTION:
NE LAISSER AUCUN
ALIMENT, USTENSILE DE CUISINE, ETC.,
DANS LE FOUR DURANT LE CYCLE
D'AUTONETTOYAGE.
On some models, a fan should be heard during
the self-clean cycle. If not, cancel the clean cycle
and call a qualified technician before selfcleaning again. (Refer to the Table of Contents
for location of self-clean instructions and fan
information.)
the unit. If the appliance is installed near a
window, take steps to prevent curtains from
blowing over the surface elements creating a fire
hazard,
Do
Notnot
Leave
Children
should
be leftchildren
alone or Alone:
unattended
in an area
where an appliance is in use. They should never
be allowed to sit or stand on any part of d_e
appliance. CAUTION: Do not store items of
interest to children in the cabinets above an
Care should be given to the location of
appliance or on the backguard of a wall oven.
appliance. Be sure the foor covering under the
appliance, the walls adjacent to the appliance,
the cabinetry adjacent to the appliance, and
other materials adjacent to the appliance can
withstand prolonged heat.
Children climbing
appliance to reach
could be seriously
Children must be
that the appliance
Oven Door: Do not place excessive weight on
an open oven door or stand on an open oven
door as, in some cases, it eonld cause the wall
oven to tip over, breakage of the door or serious
injury,
utensils in or on it can be
hot. Children should be
taught that an appliance is
not a toy. They should not
be allowed to play with the
controls or other parts of the unit.
Circuit Breaker or Fuse:
Locate and mark
on the
items
injured.
taught
and
the breaker or fiJse. Never replace a blown fuse
or reset a breaker until you know what has
caused the problem. Mways replace a blown filse
with one of the correct amperage - do not use a
substitute.
Controls:
Turn offthe controls at the
completion of a cooking operation.
SAVE
.........
THESE
INSTRUCTIONS
PAGE 3
ELECTRONIC
CLOCK AND OVEN CONTROL
SET
+
E
°
The electronic clock and oven control on your
Maytag wail oven is used for the time-of-day
clock, timer, bake, broil, delay start and selfclean functions. A beep will sound each time a
function pad is pressed. At the end of an
operation, consecutive beeps will sound.
Cancel Pad
Press this pad to cancel all operations except the
time-of-day clock and timer. If yon are ever
unsure if you've programmed the control
correctly, press tile CANCEL pad and start over.
The display on the control will blink when power
is first supplied to the wall oven or if there is a
power failure. Once the time-of-day clock has
been set (see Setting the Clock, page 5), the
display will stop blinking.
Set
Turn
time
used
Knob
this knob in either direction to enter the
or temperature desired. This knob is also
to select Hi or Lo broil.
.timer
Pad
The timer can be set from 5 seconds to 9 hours,
50 minutes. It will count down by minutes (when
set for i hour or more time) or seconds (when
set for less than I hour). See page 5 for
instructions on setting the timer.
Clock
The following pads and knobs are found on your
Maytag electronic clock and oven eontroh
Pad
Use this pad to set the time-of-day clock. For
instructions to do this, see page 5.
You may also press this pad to recall the current
time-of-day. For example, if the timer is
counting down in the display, press the CLOCK
pad to return the current time to the display.
The timer will continue to eonnt down and a
signal will sound when the time ex_pires.
PAGE 4
Cook Time / Oven Stop Pads
These pads are used to program the oven to start
and stop automatieall?; either immediately or at
a later time. For detailed information on using
DeIay Stait, see pages 12-13.
Self-Clean
Pad
Setting
the
Clock
and
Timer
Clock
To set the time-of-day clock:
1. Press the CLOCK pad once. The word Time
will light in the display.
This pad is pressed to set the oven for a selfclean cycle. See pages 13-14 for detailed
information on using the self-clean feature,
2, Turn the SET knob to the correct time-of-da_
After one minute, the word Time will
disappear and the clock will advance.
Broil Pad
Timer
Two heat selections are awlilable for broiling Hi and Lo. See pages 11-12 for more broiling
information.
To set the timer:
Oven Temp
Pad
The oven temperature is set by pressing this pad
and turning the SET knob. Additional baking
information can be found on pages 7-9.
1. Press the TIMER pad once. The word Timer
will light in the display.
2_ Turn tile SET knob to tile desired time. For
example,
the display
:05 for five
seconds orturn
to 5:00
for five to
minutes.
The timer
will start automatically. The signal will beep
when the time elapses. The time-of-day will
appear in the display.
To cancel the timer, turn the SET knob to :O0,or
press and hold the TIMER pad until it beeps
and the time-of-day appears.
PAGE 5
USING YOUR OVEN
Every- oven has its own characteristics. You may
find that the cooking times and temperatures
you were accustomed to with your previous wall
To remove: Be sure the rack is cooI. Pull the
rack straight out until it stops. Tilt the front end
up and continue pulling the rack out of the oven.
oven may need to be altered slightly with the
new wall oven. Compare your recipes with the
baking chart on page 8 or refer to a reliable
cookbook
proper
It isthis
normal to for
notice
somereconunendations.
differences between
To replace: Tilt the front end of the rack up
mad place the rack between the rack supports.
Slide it back until it clears the lock-stop position.
Lower the front and slide the rack straight in.
Pull the rack out to the lock-stop position to be
sure it is positioned correctly and then return it
to its normal position.
appliance and your old one.
Setting
the Controls
To set yore" oven for baking or roasting:
Rack
i. When cool, position the racks in the oven
according to what you are baking,
It is important that air can circulate freely within
the oven and around the food. To help insure
2. Press OVEN TEMP pad. Bake 000° will
appear in the display.
this, place food in the center of the oven rack.
Allow-two inches between the edge of the
utensil(s) and the oven walls. If cooking on two
racks, stagger the food to insure proper airflow.
3. Turn the SET knob to the desired oven
temperature. The temperature reading will
increase by 5° increments up to 550 °. The
word On will light in the display and the
temperature display will rise in 5° increments
while the oven is preheating. Allow 10-15
minutes for preheating.
4. Place the food in the center of the oven,
allowing a mininmm of two inches between
the utensiI(s) and the oven walls,
Positions
Do not attempt to change the raek positions
when the oven is hot. Use the following
guidelines when selecting the proper rack
position:
_i_
Used for roasting large cuts of meat and
large poultry, frozenpies, souffles,angel
foodcake,or loavesofbread.
lla_k _'-
5. Check the food for aloneness at the minimum
time given in the recipe. Cook longer if
necessary. Turn the oven off by pressing the
CANCEL pad. Remove food from the oven.
Oven Vent
Used for roasting small cuts of meat,
large casseroles, baking loaves of bread,
cakes (in either tube, bundt, or layer
pans) or two-rackbaking.
mlddl_
_i_P_!
.......
,:
Used for most baked goods on a cookie
} sheet or jelly roll pan, or frozen
conveniencefoods.
Used for most broiling and two rack
baking.
Used for sonic broiling.
The oven vent is located below the control panel
on your wall oven. When the oven is in use, this
area may feel warm or hot to the touch. To
prevent problems, do not block the vent opening
in mayway.
Oven Racks
The two oven racks are designed with a lock-stop
edge to keep the racks from coming completely
out of the oven when there is food placed on
them.
PAG E 6
Never plaee pans directly on the oven bottom.
Do not cover an entire oven rack with aluminum
foil or place foil directly under a utensil. To catch
spillovers, cnt a piece of foil a little larger than
the pan and place it on the rack below"the
utensil.
Preheating
Baking
Preheating is necessary for proper baking results.
It is not neeessa D' for broiling or roasting. Allow
the oven to heat until the desired oven
General
temperature
use
tested
fromto reliable
cookbooks.
Follow
the recipes
directions
the letter.
Be sure to use
is reached as show_ in the clock_
display (this will take approximately' 10-15
minutes),
Selecting a temperature higher than the desired
temperature will not preheat the oven any faster.
Baking
Tips
Baking results will generally be best when you
flesh ingredients, measure earefull}; mix as
instructed and nse the recommended pan size.
In fact, this may have a negative efI_ct on baking
results,
Be sure to preheat the oven if the recipe calls for
this (usually done for breads, cookies and
biscuits). See the previous section for more
information on preheating.
Oven Light
Most recipes pro'4de minimum and ma, dmum
The oven light automatieJly comes on whenever
the oven door is opened. When the door is
closed, push the rocker switch marked OVEN
LIGHT on the control panel to turn it on or off.
baking times such as "bake _5-45 minutes". Do
not open the oven door to check the progress
until the minimum time has elapsed. Take care
not to 'allow the oven door to slam shut.
IMPOBTANT_
Do not move the oven door
latch to the right during broiling or baking. The
wall Oven door may lock and wiU not unlock unti
the oven cools,
Utensils
The finish on baking utensils determines the
amount of browning. Colored, glass or dark,
rough, dull utensils absorb heat, resulting in a
browner, crisper crust. Use this type for pies or
breads. For lighter, more delicate brou_aing, use
shiny or smooth utensils that refleet heat. These
are ideal fbr cakes and sugar cookies.
When baking in glass utensils, lower the
recommended temperature by "25°F.(This is not
necessary- when baking pies or casseroles.)
The same rule applies when using a colored
porcelain pan.
Always use the pan size recommended in the
recipe. Many pans have the measurements
marked on them. If there are no measurements,
ineasure the inside width and length of the pan.
PAGE 7
Baking
Chart
You ]nay-find these guidelines helpful when comparing the baking times, temperatures
positions of commonly baked foods.
Product
Cake
& Type
Pan Size
Chocolate, two layers
Yellow, two Iavers
White, two layers
Bnndt
9"
9"
9"
tube
2, 3 or 4
2, 3 or 4
2, 3 or 4
1 or 2
350 °
350 °
350 °
350 °
30-35
30-35
25-30
35-45
Cupcakes
Sheet Cake
15" x 10"
2, 3 or 4
2, 3 or 4
350 °
350 °
15-20
20-25
Angel Food
Pound Cake
tube
loaf
1
2, 3 or 4
375 °
325 °
30- 40
40-50
8" x 8"
2, 3 or 4
375 °
30-35
9"
9"
2, 3 or 4
1
400°-425 °
4000-425 °
35-55
45-60
9"
9"
2, 3 or 4
2, 3 or 4
350°
400 °
35-40
8-12
2, 3 or 4
2, 3 or 4
350°-375 °
3500-375 °
2, 3 or 4
2, 3 or 4
350°-375 °
350 °
8-12
30-40
loaf
I or 2
2, 3 or 4
375 °
375°-400 °
30- 40
15-20
loaf
2, 3 or 4
350 °
45-60
350 °
400o-450 °
400 °
400°- 425 °
400 °
40
i5-30
10-20
10-20
15-25
Snacking Cake
Pies
Two Crust
Fruit, fresh
Fruit, frozen
One Crust
Custard, fresh
Pie Shell
Rack Position*
and oven rack
Temperature
Time**
Cookies
Chocolate Chip
Peanut Butter
Sugar
Brownies
8" x 8"
Breads
Yeast
Loaf
Rolls
Quick
Loaf, nut or fruit
Gingerbread
Cornbread
Combread Muffins
Biscuits
Muffins
9" x 9"
8" x S"
2,
2,
2,
2,
2,
3
3
3
3
3
or
or
or
or
or
4
4
4
4
4
8-12
8-1"2
*The bottom rack position is #1.
°*Times are only approximate and may vary depending on the recipe used.
Temperature
Conversions
°Fahrenheit
200
250
275
300
325
350
375
400
425
450
°Celsius
100
120
140
i50
160
180
190
200
220
230
PAGE 8
Common
Baking
If yon have carefillly followed
may be helpfid.
Problem
Problems
and Causes
tile basic ilIstruetions
and still experience
Cause
I
poor results,
these suggestions
Problem
Cause
Excessive
shrinkage.
Too little leavening.
Overmixing.
Pan too large.
|
Slow baking
or r_a_g,
,
Baking or roasting time too
short
Temperature too low.
,
Oven out of calibration.
Old oven out of calibration.
,
Incorrect use of aluminum foil.
Oven temperature too high.
Baking time too long.
Pans too close to each other or
Oven not preheated,
Oven door opened frequently.
Too many pans on racks,
Pans touching each other or
oven walls.
Batter uneven in pans.
Oven telnperature too low or
Cakes are uneven.
,
_
baking time too short.
Wall oven not level.
owm wall.
Crumbly
texture,
' Uneven
or dry
texture,
Undermixing.
Temperature too high.
Baking time too long.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Cakes fall.
Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder,
Pan too sin,ill.
Oven door opened frequently,
Cakes don't brown
on Itm bottom.
Too much liquid.
Undermixing.
Oven temperature too low.
Baking time too short.
Too much liquid.
cakes high in the
middle.
Improper measurement of
sugar, baking powder, liquid
or fi_t.
Old baking powder.
Oven temperature too high.
Baking time too long.
Cakes have tunnels.
Cakes crack on
the top.
Batter overmixed.
Oven temperature too high.
Too much leavening.
Cakes not done
in the tenter.
Temperature too high.
Pan too small.
Pie crust edges
too brown.
Oven temperature too high.
Pans touching eaell other or
oven wall.
Oven not preheated.
Pans darkened, dented or
warped.
Edges of crust too thin.
Pies don't brown
too low.
Cakes don't brown
Oven temperature
on the top.
Overmixing.
Too nmeh liquid,
Incorrect pan size or too little
batter in pan.
Oven door opened too oi}en.
Cakes, cookies,
biscuits too brown
on the bottom,
Oveu not preheated.
Pans touching each other or
oven walls.
Not enough shortening.
Too much baking powder.
Overlnixing.
Oven temperature too high.
Using shiny metal pans.
on the bottom
]Pies have soaked
crust,
Temperature too low at start of
baking.
Filling too juicy.
Using shiny metal pans.
Using glass, darkened, warped
or dull t)nish metal pans.
Incorrect rack position.
Incorrect use ofalllminum foil.
PAGE 9
Roasting
Place the ]neat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
out of the drippings, thus allowing better heat
circulation for even cooking. As the fat on top of
the roast melts, the meat is hasted naturally,
Roasting is the method tbr cooking large, tender
cuts of meat uncovered, without adding
moisture,
General Tips
Most meats are roasted at 325°F. It is not
necessary to preheat the oven. Place the roasting
pan on a rack which has been placed in either of
the two lowest rack positions,
eliminating the need for additional basting.
The cooking time is determined by the weight of
the meat and the desired aloneness. For more
accurate results, use a meat thermometer. Insert
it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib,
ribeye, top round, high quality tip and rump
roast, pork leg and loin roast, veal and lamb leg,
shoulder roast and cured and smoked hams.
Remove the roast from the oven when the
thermometer registers approximately 5°F below
the aloneness wanted. As the meat stands, the
temperatnre will rise.
m
Season meat, if desired, either before or after
roasting. Rub into the surface of the roast if
added before cooking.
Roasting
Chart
(Thawed
Cut of Meat
Beef
Rib Roast (cut side down)
NOTEi For more information on Cooking meat]
'_a _uitry, contact _e USDA Meat and
I
/p6uitry
I
Meats
Hotline at L800:535:4555.
]
p
Only)
Approximate
Weight
(pounds)
Oven
Temperature in °F
(not preheated)
Internal
Temperature
Ap[)rox_mate
Roasting Time
(min. per pound)'
4 to 8
325 °
140 ° (rare)
160 ° (medium)
25 30
30-35
Rib Eye Roast
4 to 6
325 °
140 ° (rare)
160 ° (medium)
25-30
30-35
Loin Tenderloin Roast
2 to 3
400 °
140 ° (rare)
20-25
Top Sirloin Roast
3 to 6
325 °
i40 ° (rare)
160 ° (medium)
25-30
30 35
4
4
3
5
5
325 °
325 °
325 °
325 °
275 °
160 °
] 60 °
160 °
140 °
160 °
35-45
30 40
35-45
25-35
35 45
3-1/2 to 5
325 °
160 ° (medium)
170 ° (well)
35 40
40-45
5 to 7
325 °
160 ° (medium)
170 ° (well)
30-35
35-40
3 to 5
4 to 6
325 °
325 °
i70 °
170 °
40-45
40-45
12 to 16
16 to 20
20 to 24
325 °
325 °
325 °
180°-185 °
180 ° 185 °
180 ° ] 85 °
18 20
16-18
14-16
3 to 8
2-1/2 to 3-1/2
4 to 6
325 °
375 °
375 °
180 °
185 °
] 85 °
30-40
20-24
20 25
Pork
Shoulder Blade Roast, Boneless
Shoulder Blade Roast
Loin Blade or Sirloin Roast
Ham, Half (fully cooked)
Ham, Half (cook before-eating)
Lamb
Shoulder Roast, Boneless
Leg, Whole
Veal
Rib Roast
Shoulder, Boneless
Poultry
Turkey; unstuffed 0°
Turkey, Breast
Chicken, Fryer
Chicken, Roaster
to 6
to 6
to 4
to 7
to 7
°Times are approximate and may vary depending on the type of wall oven used.
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate
PAGE 10
time.
Sro
i |[n g
Broiling is a method of cooking used for tender
steaks, chops, hamburgers, chicken, fish, and
some fruits and vegetables. The food is placed
directly under the element. The degree of
doneness is determined by the distance between
the meat and the element, and the length of
broiling time.
The distance from the heat source depends on
the thickness of the meat. Thin cuts (8/4 to 1
inch) should be placed 2-3 inches from the heat;
thicker cuts should be placed 3-5 inches from
the heat. Broil until the top of the meat is
browned. It should be approximately half cooked
by the time the top is browned.
If you plan to season the meat, it is better to do
so af}er the surface has browned. Salt tends to
General Tips
Broiling requires the use of the broiler pan and
insert supplied with ),our wail oven. It is
delay browning which can resnlt in overcooking.
Salting before cooking also draws the juices out
of the meat, causing dryness.
designed to drain excess liquid and fiataway from
the cooking surface to prevent spatters, smoke
and fire.
Never leave a soiled broiler pan in the oven after
broiling. Drippings might become hot enough to
ignite if exposed directly to the element.
For easier clean-up, line the broiler pan (bottom
piece) with aluminum foil and spray the insert
with a non-stick vegetable coating. Do not cover
the broiler pan insert with aluminum fniI as this
Broil times may need to be increased if the wall
oven is installed on a 208-volt circuit.
prevents fat from draining into the pan below.
The broiling element can be preheated,
however, do not preheat the broiler pan.
To prevent excessive spattering and smoking,
1. Before broiling, trim any excess fiatto prevent
excessive spattering or smoking. Cut slashes in
the outer edges of the meat to prevent curling
during cooking.
Setting
the Controls
trim
any excess
from
the and
meat.
distance
betweenfatthe
meat
the Increasing
heat sourcethe
2. Press the BROIL pad and turn the SET knob
to either tti or Lo temperature as indicated in
will also help.
the display. Hi is used for most broiling
operations. Lo should be
Broiling Chart
selected when cooking
Until you become more fiamiliarwith your new wall oven,
foods to the well-done
use the following eha_ as a guide when broiling foods,
stage (to prevent excessive
browning) and when
Quantity &/or Temp. Position*
Rack
cooking fnods tbr very
Food
Thickness
Doneness Approx.
1st Side Minutes/Slde
2nd Side
Bacon
thick s/ice
LO
4
we]]
4 5
2-3
Beef Patties
3/4"thick
tlI
4
4
rare
medium
3 4
45
3-4
3-4
4
well
Steaks
1"thick
HI
4
rare
44
medium
well
56
4-5
5-6
7-9
4-5
34
57 68
11_2"thick
ChickenBreastHalves
FishFillets
1"thick
Ham Slices
V2"thick
Ig2"thick
HI
4
rare
7-9
7 S
LO
LO
LO
LO
4
3
3
4
4
medium
well
9-11
19-13
S-10
8-9
45
8-9
1012
S-9
56
4-5
HI
4
LO
2
ttI
4
6-8
4-6
10 12
S-10
45
'2-3
(precooked)
Pork Chops
1"thick
Weiners/Sausage
well
periods of time.
Cooking times may
increase if Lo is selected.
short
3. Place the broiler pan on
the reeonnnended rack
position shown in the
broiling chart. If"the food
is placed too close to the
element, overbrovrning
and smoking may occur.
Generally for a brown
exterior and rare interior,
the meat should be close
to the element. Place the
pan further
down if you
want the meat well done.
(precooked)
°The bottom rack position is #1.
PAGE 11
4. Follow the suggested times in the broiling
chart on the previous page.
At the end of the preset cooking time, the oven
will automatically turn off and beep.
5. Cheek the doneness by cutting a slit in the
meat near the center to cheek the color.
Example:
6. To caneel or end the broiling operation, press
the CANCEL pad.
Food is to cook for 11/2hours at 350°F.
1. Press the COOK TIME pad.
2. Turn the SET knob until 1:30 (1 hour, 30
Delay Start Oven Cooking
minutes) appears in the display:
The delay sta_ cooking feature is used to turn
3. Press the OVEN TEMP pad.
the oven on and off at a preset time-of-day. This
feature can he used to delay the start of a
cooking operation.
4. Turn the SET knob until 350 ° appears in the
display. The oven will turn on immediately.
The delay start oven cooking feature will not
operate unless the clock is functioning and is set
to the correct time-of-clay.
To Bake by ll_me
(with immediate
start):
1. Place the food in the oven.
2. Press the COOK TIME pad. The words Set
Cook Time will flash in the display.
3. Enter the cooking time (how long you wish
the food to cook) by turning the SET knob.
The time will appear in hours and minutes.
4. Press the OVEN TEMP pad. The word Bake
will light in the display.
To Bake by Time
(with delayed start):
1. Place tile food in the oven.
2. Press the COOK TIME pad. The words Set
Cook Time will flash in the display.
3. Enter the cooking time (how long you wish
the food to cook) by turning the SET knob.
The time will appear in hours and minutes.
4. Press the OVEN STOP pad. The words Set
Stop Time will flash in the display.
5. Enter the time you wish the oven to turn off
by turning the SET knob. The word Delay"
will light in the display.
5. Enter the oven temperature with the SET
knob. If this step is not done within 7 seconds
after entering the cook time, the control will
beep until another pad is pushed,
6. Press the OVEN TEMP pad. The word Bake
will light in the display:
6. The oven will automatically turn on and begin
to heat. The words Timed Bake On will light
7. Enter the oven temperature
SET knob.
in the display. The display- will begin to count
down the time remaining,
PAGE 12
by turning the
The oven will automatically begin heating in
time to have the food ready by the preseleeted
OVEN STOP time.
Example:
CARE AND CLEANING
Food is to cook for 21/2hours at 300°F. You wish
tile food to be cooked by 6:00.
1. Press the COOK TIME pad.
2. Turn the SET knob until 2:30 (2 hours, 30
minutes) appears in the display,
Self-Clean
Oven
Self-clean ovens use temperatures above normal
cooking temperatures to automatically clean the
entire oven. The separate clean cycle eliminates
soil completely or reduces it to a gray ash whieh
is easily wiped up with a damp cloth when the
cycle is complete and the oven has cooled.
It is better to clean the oven regularly rather
than to wait until there is a heavy build-up of soil
in the oven.
Preparing
3. Press the OVEN STOP pad.
4. Turn the SET knob until 6:00 appears in the
display.
,5. Press the OVEN TEMP pad.
6. Turn the SET knob until 300 ° appears in the
display,
The oven will turn on at 3:30, cook the food for
for Self-Clean
1. Remove any pans or ntensiIs from the oven.
The oven racks should be washed by hand. If
left in the oven during the self-clean
cycle, the racks will become discolored.
2. Clean the oven frame, door frame and around
the oven vent with a non-abrasive cleaning
agent such
exposed to
be cleaned
during the
as Bon Ami. These areas are not
cleaning temperatures and should
to prevent soil from baking on
clean cycle.
3. Wipe up any excess grease or spillovers from
the oven bottom to prevent excessive smoking
during the clean cycle.
4. Do not use oven cleaners or oven liner
protective coatings of any kind on the
self-clean oven f'mish or around any part
of the oven.
21/.2hours and will automatically" turn off at 6:00.
5. To prevent damage, do not clean or rub the
gasket around the front oven frame. The
gasket is designed to seal in heat during the
clean cycle.
Additional
Information:
The Electronic Control will continuously beep if
you delay in entering a complete program. If you
6. The life of the oven light bulb will be
prolonged if the light is turned off during the
self-clean cycle.
hear the beeps, just continue entering the
program as described. When the control is
properly set, the signal will stop.
To Operate Self-Clean
Cycle
{with immediate
start)
1. Close the oven door and move the door lock
To reset or cancel the program:
CANCEL pad.
Press the
After setting the Delay Start feature, press the
CLOCK pad and the time-of-day will reappear
in the display. The words Delay" Oven and the
preset oven temperature will remain in the
display"as a reminder that the oven is set for a
delay start operation,
/ever to the right until it rests in the lock
position.
2. Press the SELF-CLEAN pad. Clean Time
3:00 will appear in the display. Also, Clean On
will light as the oven begins to heat.
The oven will antomatically set a clean cycle of
three hours. A shorter (2 hours) or longer (4
PAGE 13
hours) clean cycle can be selected by turning the
SET knob.
To Interrupt
Cycle
If the door is not locked properly, the word Door
will flash in the display and a beep will sound,
If the door has not locked, the lock lever can be
moved completely to the left to cancel the cycle.
TO Operate Self-Clean
(with delayed start)
If the door is locked, push the CANCEL pad.
The door will not open until Lock turns offin
the display. At that time, the door lock lever can
be returned to its original position and the door
can be opened. The oven will still be hot.
Cycle
1. Close the oven door and move the door lock
lever to the right until it rests in the lock
position.
After
or Reset
the
Clean
Self-Clean
2. Press the OVEN STOP pad.
3. Turn the SET knob until the time you wish
the oven to turn off appears in the display,
4. Press the SELF-CLEAN pad. Delay Clean
Time 3:00 will appear in the display. When
the clean eyele begins, Delay will disappear
and the On symbol will light,
During
the Self-Clean
Cycle
The oven will automatically begin to heat up
when the door lock lever is moved to the right
and the SELF-CLEAN pad is pressed. When
the oven reaches cleaning temperature, the word
Lock will light in the display. At this point, the
oven door cannot be manually opened,
The first few times the oven is cleaned, some
smoke and odor may be detected. This is normal
and will lessen or disappear with use. During the
cleaning process, the kitchen should be well
ventilated. If the oven is heavily soiled, heavier
smoke and odor may occur. Do not leave a soiled
broiler pan in the oven during a self-clean cycle.
Avoid contact with the oven door and window
since it will get warm during the self-clean cycle.
As the oven heats and cools, you may hear the
sounds of metal parts expanding and contracting.
This is normal and will not damage your wall
oven.
PAGE 14
About one hour after the clean cycle is complete,
the word Lock will tuna offin the display and the
door lever can be returned to its original
position. The oven will still be hot.
Some soil may leave a light gray, powdery ash
whieh can be removed with a damp cloth. If a
stain remains, it indicates that the clean cycle
was not long enough or a large spillover was not
wiped up before the self-clean cycle. The stain
should be removed during the next clean cycle.
If the oven racks were left in the oven during the
self-clean cycle and do not slide smoothly, wipe
the racks and embossed rack supports (on the
oven walls) with a small amount of vegetable oil
to restore the ease of movement.
Fine hair-like lines may appear in the oven
interior or oven door. This is a normal condition
resulting from the heating and cooling of the
porcelain finish. These lines do not affect the
performance of the oven.
For more information on cleaning your
Maytag wall oven, refer to the eleanlng
chart on page 15.
OVEN CLEANING
Cleaning
Many
brand
CHART
Agents*
different
cleaning
agents are recommended
names may help you to make an appropriate
for the various
seleetion:
1. Mild abrasive
cleaners
such as Bun Ami, Soft Scrub,
2, Mild liquid sprays such as Fantastik,
Formula
409.
3. Glass cleaner
such as Windex,
Glass Plus.
4. Plastic
and nylon
scvuring
DO NOT USE abrasive
Brillo, eommerci'a]
oven
Be certain
all oven
Bar Keepers
of the wall oven.
Friend,
The
following
Cameo.
pads.
cleansing
cleaners,
parts
parts
are
powders
such
or an automatic
cool
before
as Comet or Zud, soap-filled
scouring
dishwasher
except
when
indicated.
handling
to avoid
pads
like S.O.S.
or
damage.
*Brand names of cleaning agents are trademarks of the respective manufacturers.
Part
Cleaning
Agents
Tips and Precautions
Broiler Pa_ and Insert
Soap and water
Plastic or soap-filled scouring
pads
Disbwasher
Pretreat the broiler pa_ and insert with a non-stick
vegetable coating such as Pare or Mazola to make
cleaning easier.
Soaking makes cleaning easier.
Glass Oven Door
Soap mad water
Glass cleaners
Avoid using excessive amounts of water which may seep
under or behind glass.
Metal Finishes and Trim
Door Handle
Soap and water
Mild abrasive cleaners
Do not use oven cleaner or abrasive agents.
Remove stubborn soil with a paste of mild abrasive
cleaner and water.
Polish with a soft cloth.
Oven Racks
Soap and water
Plastic scouring pads
Cleansing powders
Soap-filled scouring pads
If racks are left in oven during a self-clean cycle they
will discolor and may become difficult to slide. A thin
coat of vegetable oil on the underside of the rack will
make sliding easier.
Plastic Finishes:
Control Panel Trim
Endcaps
Soap and water
Mild fiqliid sprays
Do not use abrasive cleansers.
Self-Clean Oven Interior
Follow i_struetions on pages
13 14 for the self elean cycle.
Never use oven cleaner on a self-clean oven.
Do not clean or rub door gasket.
PAGE 15
MAINTENANCE
Adjusting
the
Oven
To adjust
the thermostat:
Thermostat
1. Press the OVEN TEMP pad.
After using your oven the first few times, it may
seem hotter or cooler than your previous oven.
Oven thermostats, over a period of years, may
drift from the factory setting and timing
differences of 5 to 10 minutes are not unusual
between an old and a new oven. You may be
inclined to think that the new oven is not
2. Using the SET knob, select an oven
temperature between 500°F and 550°F.
3. Press and hold the OVEN TEMP pad for
about four seconds. The display will change to
the oven adjustment displ_ which reads 00.
4. The oven thermostat can be adjusted up to
performing correetly; however, your new oven
has been set correctly at the factory and is more
likely to be accurate than the oven it replaced,
+35°F hotter or -35°F cooler. Use the SET
knob to select the desired change in the
display.
If you think the oven should be hotter or cooler,
you can adjust it yourself. To decide how much
to change the thermostat, set the oven
temperature 25°F higher or lower than the
5. When you have made the adjustment, press
the CANCEL pad to go back to the time-ofday display. Use your oven as you would
normally.
temperature in your recipe, then bake. The
results of the "test" should give you an idea of
how much the thermostat should be changed,
NOTE: This adjustment will not affect Broil or
Clean temperatures. The new temperature will
be remembered if the power is interrupted.
PAGE 16
Light
Replacement
T_ _nge a_ _ ipd.g
Snu ag stth w i
Before replacing the light bulb, disco,meet
the
power to the wall oven. Be sure the bulb is
cool.Do not toucha hot bulb with a damp cloth
as the bulb maybreak.
To Replace
oven if accidentally hit Never place your
hand Or fingers between
the _ges
_dl
be injuredif
Oven Light
Very carefully unscrew the lens cover with a dry
pot holder to prevent possible harm to bands,
then very"carefully remove the bulb with a dry
pot holder. Replace with a 40 watt appliance
bulb. Reeonnect the power to the wall oven and
To Replace Door
Grasp the door at each side, align the slots in the
door with the hinge arms and slide the door
down onto the hinge arms until it is completely
seated on the hinges.
reset the clock to tile current time-of-day.
Do not attempt to open or close the door until
the door is completely seated on the binge arms.
.....
_
_
_
properly in place. When ba_ng, be sure the door
is completely closed. Your baking results will be
affeeted if the door is not securely dosed.
Never turn the oven on unless the door is
Fuses (Canadian
Oven Door
Do not place excessive weight on an open oven
Ovens
Only)
Your wall oven is equipped with seven (7) type
"p" fuses. The fuses are located in a separate box
which was installed with your wall oven.
door or stand on an open oven door as, in some
cases, it could damage the door and possibly
injure the user.
If part of your wall oven does not operate, check
When opening the oven door, allow steam and
hot air to escape before reaching into the oven to
check, add or remove food.
Replace with the same type mad amperage "P"
fuse.
To Remove
Lift-Off
to see ifa fuse has blown. A gap in the fuse strip
or a darkened window indicates a blown fuse.
Door
Open the door to the first stop positiou (opened
about 4-6 inches) and grasp the door with both
hands at each side. Do not use the door handle
to lift the door. Lift up evenly until the door
clears the hinge arms.
PAGE 17
BEFORE YOU CALL FOR SERVICE
Cheek these points if...
Food does not broil properly
Part or all of your wall oven does not
operate
* Are the controls for broiling set properly'?
(see Broiling section)
• Is the wall oven plug loose or disconnected
from tile electrical outlet (if not wired direct
to the electrical supply)?
• Was the proper rack position used? (see
Broiling section)
• Did you allow time for the broil element to
• Are any house fuses blown or circuit
breakers tripped?
• Has a wall oven fuse blown (Canadian wall
ovens only)?
preheat?
• Was the broiler pan received with the wall
oven used?
• Was almniuum foil used on the broiler pan
• Has the power supply to the home been
intemtpted?
• Are the oven controls properly set?
insert, blocking the slits for fat drainage?
Oven light does not operate
• Is the bulb loose or bunaed out?
• Was the electronic control correctly set?
• Is the light switch in the On position?
• Was the door left in the locked position
Oven will not self-clean
following a self-clean cycle?
• Is the oven set for delay start?
• Is the self-clean control set properly? (see
Self-Clean instntctions)
Food not baking correctly
* Is the oven set for delay start?
• Are the oven racks properly placed for
Oven door won't latch
baking? (see Baking Chart)
• Have you used aluminum foil correctly?
• Are the proper controls set for the self-dean
cycle? (see Self-Clean instructions).
• Was the oven preheated as recommended?
Oven door will not unlock
• Are the
properly
• Is there
and the
• Has the self-clean cycle been finished for at
least one hour?
controls for bake operations
set?
1 to 2 inches of space between pans
oven walls? Are the wall oven and
oven racks level?
• Was good cookware/bakeware
size used?
of the proper
• Are you using a tested recipe from a reliable
soume? The oven thermostat on your new
wall oven may be more accurate than the
one on your old wall oven.
• Was the oven vent covered or blocked on
the wall oven surface?
PAGE 18
"F" plus a number
appears
in the display
• These are fault codes. Ira fault code appears
in the display and a continuous beep sounds,
press the CANCEL button. If the fault code
reappears, disconnect power to the wall
oven and call a qualified service technician.
WALL OVEN WARRANTY
Full One Year Warranty
For one (1) year from date of original retail purchase, any part which fails in normal holne use will be repaired or replaced
_;'ee of charge when tile appliance is located in the United States or Canada.
Limited
Parts rWarranty
All Wall Ovens: After the first year from the date of original retail purchase through the second year, parts which
fail in normal home use will be repaired or replaced free of charge tbr the part itself, with the owner pa_ng all otber
eosts, including labor, when the appliance is located in the United States or Canada.
All ]{eating Elements:
After the second year from the date of original retail purchase, through the fifth year, the
ovell hake element and oven broil element in eleetrie w_dl ovens which fail in normal home use will be repaired or
replaced free of charge for the part itself- _sth the owner pa25ng all other costs, including labor, when the appliance is
located in the United States or Canada.
Limited
Parts Warranty
Outside
the United
States
For two (2) years from the date of original retail purchase, an), part which _:ailsin normal home 11stwill be repaired or
replaced free of charge for the part itself, with the m_aaer paying all other costs, ineluding labor, when the appliance is
located outside the United States or Canada.
To Receive
First:
Warranty
Service
Call or write the MAYTAG dealer from whom your appliance was purchased
or the authorized
service firm
designated by the dealer.
If you have moved from the selling dealer_ service area call or write any authorized MAYTAG dealer or
authorized ser_dc'e fJrm at your new location. Check tile telephonic direetoc¢ yellow pages to identify the
dealer or serMce firm in your area.
Second:
Should your contact with the dealer or the service firm fail to satis_;actorily resolve the problem,
contact the
manager of the dealership or the manager of the ser_Jce firm for assistance.
Third:
Should you not receive satisfactory warranty service from one of the above or need help in identifying an authorized
service firm write MAYCOR. Appliance Parts and Service Company, a division of Maytag Corporation P.O, Box
2370, Cleveland, TN 37311 and arrangements for warranty service \x411be made. If the problem is urgent, call
MAYCOR at (615) 472 &333.
When contacting MAYCOR be sure to include the model and seTiaI mmlber of}_ur appliance, the name
_md address of the dealer from "a_om you purchased
the appliance and the date of purchase.
This Warran{T gives you specific legal rights, and you may also have other rights which valT
from state to state.
Should you still have a problem, write to: Major Appliance Consumer Action Panel, 20 North Wacker Drive, Chicago, Illinois
60606. MACAP is an industry sponsored but independent group of consumer experts who receive and act on complaints from
appliance O_71ers.
NOTE: When writing about an unsolved service problem, please include the following information:
(a) Your 1name, address and telephone number;
(b) Model number and serial number (found on the data plate on the fi-alne around the oven) ofyour
(e) Name a_d address of your dealer and date the appliance was bought:
(d) A clear description of the problem you are having.
appliance;
PAGE 1