II
ELECTRIC RANGE MODELS CRE9800, CRE9600, CFE9000, CHE9800
USERS GUIDE
KEEPTHESEINSTRUCTIONSFOR FUTUREREFERENCE
MAYI'AG
TABLE OF CONTENTS
Page
For
Future
Reference
........................................................
Consumer
Publications
Important
Safety
Range
Electronic
•
Panel
Clock
Setting
Surface
the
Using
•
Cookware
Clock
and
Baking
•
Roasting
•
Broiling
•
Delay
and
•
Oven
•
Storage
........................................
2-4
Glass
5
5-6
.............................................
Surface
6
7-10
....................................
8-9
..............................................
........................................................
............................................................
10
11 - 18
11-14
..............................................................
15
...............................................................
Oven
Cleaning
Ceramic
Timer
Ceramic
Start
•
Control
Considerations
Oven
•
Care
Oven
..........................................................
Your
Your
.............................................
i
.........................................................
and
Cooking
•
Using
......................................................
Instructions
Control
i
Cooking
..........................................
......................................................
Glass
Surface
16
17-18
19-24
.................................................
19
Door .............................................................
20
•
Drawer ........................................................
Self-Clean
Oven ...................................................
2 t-22
•
Range
23-24
Cleaning
Maintenance
Chart
.............................................
............................................................
•
Adjusting
the
Oven
•
Leveling
•
Fuses
(Canadian
•
Light
Replacement
Legs
Before
You
Call
Range
Warranty
Thermostat
25-26
........................................
..........................................................
for
Ranges
Only)
.........................................
.....................................................
Service
20
.................................................
...................................................
25
25
25
26
27
Back Cover
FOR FUTURE REFERENCE
Congratulations
on
your
choice
of a Maytag
electric
range!
As you use your new range
we know
you will appreciate
the many
features
that provide
excellent
performance,
ease
of
cleaning,
convenience
and dependability.
For future
reference
we suggest
you
retain
this
manual
after
recording
the model
number
and
serial
number
of this electric
range
in the spaces
provided,
This information
can be found
on the
data plate located
on the frame
around
the storage
drawer.
New features
have
drarnatically
changed
today's
cooking
appliances
and
the way we cook.
It is
therefore
very important
to understand
how your
new electric
range
operates
before
you use it. On
the
following
pages
you
will find
a wealth
of
information
regarding
all aspects
of your range.
By
following
the instructions
carefully,
you
will be
ablc
to fl.dly enjoy
and
properly
maintain
your
Maytag
range
and achieve
excellent
results
with
the food you prepare.
Should
Maytag
provide
you have any questions
about
using
your
electric
range,
call or write us. Be sure to
the model
number
of your range.
l
EDUCATION
Number
Serial
Number
Date
IMPORTANT:
docmnents
CONSUMER
MAYTAG
Model
Retain
for warranty
WARNING
ONE DEPENDABILITY
SQUARE
NEWTON,
lOW.& 50208
(515) 791-8911
(Mon.-Frl.,
8 am-5
pm CST)
-
installer
to make
has
grounded
been
electrical
shock.
the
IMPORTANT
TIONS
on page
use this
range.
CONSUMER
Made
Cookiop
Choices
Appliance
Simple
Dryer
Guides
..........
Gas
...........
Range
Refrigerators
sure
with
the
Be sure
SAFETY
the
appliance
to avoid
2 before
purchase
possible
you
read
INSTRUC-
you
start
to
....................................................
.........................................................
..........................................................
prices
indicated.
Send your
Education
Dept.,
Maytag,
50
cents
50
cents
50 cents
name,
One
EACH
212YG
.....
Range
Check
of
211YG
Dishwasher
Electric
- 272YG
- 298YG
Buying
Washer
the
proof
service.
PUBLICATIONS
For more information,
order
the following
booklets
from Maytag
at the
address,
booklet
title,
form
number
and
payment
to: Consumer
Dependability
Square,
Newton,
IA 50208.
Allow 4-6 weeks
for delivery.
Cooking
Purchased
213YG
...
......
....
214YG
215YG
276YG
PAGE 1
IMPORTANT SAFETY INSTRUCTIONS
Information
in this Safety
covers
all electric
cooking
find some
information
that
your particular
appliance.
section
before
using your
Instruction
section
appliances.
You may
does not pertain
to
Please
review
this
cooking
appliance.
The following
instructions
are based
considerations
and must
be strictly
eliminate
the potential
risks of fire,
shock,
or personal
injury.
Proper
Installation:
properly
installed
technician.
NEVER
USE
OR HEATING
and
on safety
followed
to
electric
Be sure your appliance
is
grounded
by a qualified
YOUR APPLIANCE
THE ROOM.
FOR
flame or use
chemical
or
extinguisher,
available,
or
heavily
with
a dry
foam-t_qae
if
sprinkle
baking
soda.
Use Dry Potholders
Only:
Moist or damp
potholders
on hot snrfaces
may result
in burns
from steam.
Do not let the potholder
touch
the
hot heating
elements.
Do not use towels
or
other
bulky
cloths.
WARMING
Storage
Above
the Range:
To eliminate
the
hazard
of reaching
over hot surface
elements,
cabinel
storage
should
not be provided
directly
above
a unit.
If provided,
storage
should
be
limited
to infrequently
used items
that can be
safely stored
in an area subjected
to heat.
Temperatures
may be unsafe
for some items
such
as volatile
liquids,
cleaners,
or aerosol
sprays.
If cabinet
storage
is provided,
installation
of a range
hood that projects
at
least 5 inches
beyond
the bottom
of the cabinet
will reduce
the hazards
associated
with such
storage.
Wear Proper
Apparel:
Loose-fitting
or hanging
garments
should
never
be worn while using
the
appliance.
User Servicing:
Do not repair
or replace
any
part of the appliance
unless
specifically
recommended
in the User's
Guide.
All other
servicing
should
be referred
to a qualified
technician.
Always
disconnect
the unit or cut
off the power
to the unit before
any servicing.
Storage
In, On or Near the Appliance:
Do not
store or use gasoline
or other
flammable
materials,
vapors
and liquids
in the oven, near
the surface
units
or in the vicinity
of this or any
other
appliance.
The fumes
can create
a fire
hazard
or an explosion.
Do not use the cooktop
or oven as a storage
area for food or cooking
utensils.
PAGE 2
Do Not Use Water
on Grease
Fires:
Smother
the fire or
Surface
Cooking
Units
- Use the Proper
Pan
Size: This appliance
is equipped
with one or
more
surlace
elements
of different
sizes.
Select
utensils
having
flat bottoms
cover the surface
element.
large enough
The use of
to
undersized
utensils
will expose
a portion
of the
heating
element
to direct
contact
and may
result
in the ignition
of clothing.
The proper
relationship
of the utensil
to the element
will
also improve
efficiency.
Never
Leave
the
Surface
High Heat Settings:
and greasy spillovers
Units
Unattended
Boilovers cause
that may ignite.
at
smoking
Make Sure the Drip Bowls
Are in Place:
The
absence
of these
bowls during
cooking
may
subject
the wiring
or the components
underneath
to damage,
Protective
Liners:
Do not
use
aluminum
foil to
line the surface
unit drip bowls or the oven
bottoms,
except
as suggested
in the User's
Guide.
The improper
installation
of these
liners
may result
in a risk of electric
shock
or fire.
Glazed
Cooking
Utensils:
Only certain
tsq3es of
glass,
glass/ceramic,
ceramic,
earthenware,
or
other
glazed
utensils
are suitable
for range-top
service
without
breaking
due to the sudden
change
in temperature.
Utensil
Handles
Should
be Turned
Inward
and Not Extend
Over the Adjacent
Surface
Units:
To reduce
the risk of burns,
ignition
of
flammable
materials,
and spillage
due to
unintentional
contact
with the utensil,
the
handle
utensil
of a
should
list
surface
Do Not Soak the Removable
Heating
Elements:
The heating elements
should never
be immersed
in water. Immersing
an element
in
water would damage
the insulating
material
inside the element.
Use Care When
Opening
the Oven Door:
Let
any hot air or steam
escape
before
removing
or
replacing
the food.
Do Not Heat Unopened
Food Containers:
build-up
of pressure
may cause a container
burst and result in an injury.
The
to
Keep the Oven Vent Ducts UNOBSTRUCTED:
(located under the rear element;
the rear corner
of the cooktop; between
the oven door and the
control panel of wall oven or on the backguard),
Blockage of the vent prevents
the proper oven
air circulation
and will affect the oven
to avoid
element.
State
of
contact
of the
potholder
Ventilating
Hoods: Clean ventilating
hood
frequently
to prevent grease from accumulating
on it or its filter. When "faming"
foods under
the hood, or if a boilover results
in an open
flame, immediately
turn 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
California
Safe Drinking
Water
and Toxic
Enforcement
Act of 1986 (Proposition
65)
requires
the Governor
of California
to publish
be minimized
to the outdoors
by properly
venting
the appliance
during
the self-clean
cycle.
Deep Fat Fryers:
moving tile grease
grease.
Use extreme caution
when
kettle or disposing
of the hot
Prepared
Food Warning:
manufacturer's
instructions.
food container
and/or
its
Follow
the food
If a plastic
frozen
film cover distorts,
warps
or is otherwise
damaged
immediately
discard
the food
The food could
be contaminated.
during
cooking,
and its container.
or Oven Elements,
or the Interior
Surfaces
of the Oven:
The elements
may be
hot even though
they are dark in color. The
areas
near the surface
elements
and the
Placement
of the Oven
Racks:
Always
place
the oven racks
in the desired
location
while the
oven is cool. If the rack must
be moved
while
care
oven
to the
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
substances
can
Do Not Touch
the Surface
Areas
Near the Elements
performance.
Avoid touching
the oven vent area
while the oven is on and for several minutes
Mter the oven is turned
off, Some parts of the
vent and the surrounding
area may become hot
enough
to cause burns.
hot, use
with the
known
California
to cause
cancer
or reproductive
harm,
and requires
businesses
to warn
customers
of potential
exposures
to such
substances.
be positioned
so it is turned
inward, and
does not extend
over the
adjacent
elements.
of substances
a
interior
surfaces
of the oven may become
hot
enough
to cause
burns.
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 cooktop,
the
surfaces
facing
the cooktop,
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
(other
than
a pan on a surface
element)
to contact
the heating
elements.
Anti-Tip
Bracket
Warning:
To reduce
the risk
of tipping
of the appliance
from unusual
usage
or by excessive
loading
of the oven door, the
appliance
must
be secured
by a properly
installed
anti-tip
device.
To check
if the device
is installed
properly,
use a flastdight
and look
underneath
the range
to see that one of the
rear leveling
legs is engaged
in the bracket
slot.
When removing
the appliance
for cleaning,
be
sure the anti-tip
dex_ice is engaged
when
the
range
is replaced.
The anti-tip
device
secures
the rear leveling
leg to the floor when
properly
engaged.
PAGE 3
Additional
installed,
removed
the unit.
window,
Information:
After
the
appliance
is
be certain
all packing
materials
are
from the appliance
before
operating
If the appliance
is installed
near a
take steps
to prevent
curtains
from
blowing
over
fire hazard.
the
surface
elements
creating
a
Care should
be given to the location
of the
appliance.
Be sure the floor 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. This is a heavy
appliance
and can settle
into soft floor
coverings
such
as cushioned
vinyl. Use care
when
moving
the range
on this type of floor
covering.
Oven Door: Do not place excessive
weight on
an open ow-m door or stand on an open oven
door as, in some cases, it could cause the range
to tip over, breakage
of the door or serious
injury.
Circuit
Breaker
or Fuse:
Locate
and
mark
the
breaker
or fllse. Never replace
a blown
fuse or
reset a breaker
until you know
what has
caused
the problem.
Always
replace
a blown
fuse with one of the correct
amperage
- do not
use a substitute.
Control Knobs: Turn off the controls
completion
of a cooking operation,
Self-Clean
Oven:
Do not
clean
the
at the
door
gasket.
The door gasket
is essential
for a good seal.
Care should
be taken
not to rub, 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-clean
oven.
Clean
only the parts
listed
in this booklet.
Before
self-cleaning
the oven, remove
the
broiler
pan, the oven racks,
and other utensils.
It is normal
for the cooktop
of the range
to
become
hot during
a self-clean
cycle. Therefore,
touching
or lifting the cooktop
during
a clean
cycle should
be avoided.
CAUTION:
DO NOT LEAVE FOOD OR
COOKING
UTENSILS,
ETC.. IN THE OVEN
DURING
THE SELF-CLEAN
CYCLE.
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
self-cleaning
again.
(Refer to the Table of
Contents
for location
of self-clean
instructions
and fan information.)
Ceramic
Glass Cooktop:
Do not cook on a
broken
cooktop.
If the cooktop
should
break,
cleaning
solutions
and spillovers
may penetrate
the broken
cooktop
and create
a risk of electric
shock.
Contact
a qualified
technician
immediately.
Clean
the cooktop
with caution.
If
a wet sponge
or cloth
is used
to wipe spills
on a
hot cooking
area, be careful
to avoid
steam
burns.
Sonic cleaners
can produce
noxious
fumes
if applied
to a hot surface.
Do Not Leave
Children
Alone:
not be left alone or unattended
where
an appliance
is in use. They should
never
be allowed
to sit or stand
on any part of
the appliance.
CAUTION:
Do not store
items
of
interest
to children
in the cabinets
above an
appliance
or on the
backguard
PAGE 4
THESE
of a range.
Children
climbing
on the
appliance
to reach
items
could
be seriously
injured.
Children
must
be taught
that the appliance
and
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.
IN CASE
l. Turn
hood.
OF FIRE:
off the
appliance
and
2. Use a dry or foam-type
baking
soda to smother
use water
on a grease
3. If the
closing
4. If the
cover
fire is in the
the
oven
the
ventilating
extinguisher
the flame.
fire.
oven,
smother
or
Never
by
door.
fire is in a pan
the pan.
ATTENTION:
NE LAISSER
AUCUN ALIMENT,
USTENSILE
DE CUISINE,
ETC,, DANS LE
FOUR DURANT
LE CYCLE
D'AUTONETTOYAGE.
SAVE
Children
should
in an area
INSTRUCTIONS
on the
surface
unit,
RANGE CONTROL
PANEL
Styling
ELECTRONIC
may
differ
depending
model
you
selected.
CLOCK AND OVEN CONTROL
The
electronic
clock
and
oven
control
on your
Maytag
rm_ge is used
for the time-of-day
clock,
timer,
bake,
broil,
delay
start
and
self-clean
functions.
A beep will sound
each time a function
pad
is pressed.
At
the
end
of an
operation,
consecutive
beeps
will sound.
The display
on the control
will flash when
first
supplied
to the range
or if there
is
failure.
Once
the time-of-day
clock
has
(see Setting
the Clock,
page 6), the display
blinking.
The oven will
for 12 hours.
on the
automatically
mrn
power
is
a power
been
set
will stop
off if it is left
on
The ibllowing
pads
electronic
clock and
are found
on
oven control:
your
Maytag
Cancel-Pad
Press
this pad to cancel
all operations
except
the
time-of-day
clock and timer. If you are ever unsure
ff you've
programmed
the control
correctly,
press
the CANCEL
pad and start
over.
•
and V Pads
Press
time
used
oi" press
and hold
these
pads
to enter
or temperature
desired.
These
pads
are
to select
Hi or Lo broil.
the
also
Timer Pad
The timer
can be set from
l minute
to 9 hours,
50
minutes.
It will count
down
by seconds
(when
set
for 1 minute)
or minutes
(when
set for 2 minutes
or more
time).
See
setting
the timer.
page
6
for
instructions
on
Clock Pad
Use this
instructions
pad
to set
the time-of-day
to do this, see page 6.
clock.
For
PAGE 5
Setting the Clock and Timer
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 count
down and a signal will
sound when the time expires.
Cook Time / Oven Stop Pads
To set
the
1. Press
Time
for a self-clean
information
on
correct
To change
either
pad
clock:
time
the
once.
of day
time
The
using
by
words
the
one
the power
is first supplied
has
been
a power
failure,
Follow
above
instructions
Set
A and
minute,
• To change
the time in increments
minutes,
press and hold either pad.
When
there
flash.
Self Clean Pad
time-of-day
the CLOCK
pad once.
wil! flash in the display.
2, Set the
pads,
•
These
pads
are used
to program
the oven to start
and stop automatically,
either
immediately
or at a
later time. For detailed
information
on using
Delay
Start,
see pages
17-!8.
This pad is pressed
to set the oven
cycle. See pages
21-22
for detailed
using
the self-clean
feature.
Clock
•
press
of
10
to the range
or if
the display
will
to set the clock.
The clock time cannot
be changed
when
the oven
is set for a cook or self-clean
operation.
Cancel
the
operation
to set the clock.
Broil Pad
Press
the CLOCK
another
function
Two heat
selections
are available
for broiling
- Hi
and Lo. See page 16 for more broiling
information.
Timer
pad to recall
is displayed.
the
time
of day when
To set the timer:
Oven Temp Pad
The
and
can
bake temperature
is set by pressing
this pad
the A or • pad. Additional
baking
information
be found
on pages
11-14.
1. Press
Timer
the TIMER pad once. The
will flash in the display.
2. Set the desired
time using
words
Set
tile Ak and • pads.
•
Press either pad once to change
the time by
1 minute (ffthe Timer is set for up to 1 hour),
5 minutes
(if the Timer is set for over 1 hour),
or 10 minutes
(if the Timer is set for over 2
hours).
•
Press and hold either pad to change the time
ill 5 minute
or 10 minute
increments,
depending
upon the time set in the display.
The TIMER can be set from 1 minute (0HR:01)
to 9 hours and 50 minutes
(9 HR:50).
up
The
timing
operation
will
start
automatically.
Colons
will flash in the display
to indicate
a timing
operation.
One long continuous
beep
will signal
the end
of the timing
operation
and
"End"
will
briefly
appear
in the display.
The time of day will
automatically
reappear
in the display.
The TIMER
pad does not control
tile oven.
To cancel:
Press the TIMER pad and hold for 3
seconds.
The time of day will reappear
aSter a slight
delay.
PAGE 6
SURFACE COOKING
Using the Controls
Suggested
Your range
is equipped
with surface
control
knobs
that provide
an infinite
choice
of heat settings
from
Low to High.
The knobs
can be set on or between
any of the numbered
settings.
The type of food being
cooked
determines
the heat
setting.
If too hot, food may boil over, eggs may be
tough,
meat
may be charred,
sauces
may scorch
and fat can spatter.
To operate
the
control:
Push
in and
turn
the
knob in either
direction
to the desired
heat setting.
A surface
indicator
light on the control
panel
will
turn on to alert you that one or more of the surface
Keep in mind
that food will
a higher
setting
than
that
gentle
boil (water
boils at
whether
boiling
vigorously
too high a setting
is used,
bottom
before
it is completely
elements
are
the elements
on. After a cooking
operation,
and indicator
lights
are off.
be sure
Heat Settings
not cook any faster
at
which
will maintain
a
the same
temperature,
or gently).
However,
ff
food may burn
on the
cooked.
Turn the control
knob
to the desired
heat setting.
If in doubt,
it is better
to select
a lower setting
and
increase
to a higher
one later if needed.
It will take
longer
for
the
element
to
cool
to
a lower
temperature
than
to
heat
up
to
a
higher
temperature.
Use the following
chart
become
more
familiar
Information
in the chart
as a guideline
until you
with
your
new
range.
is based
on the use of
heavy
gauge
aluminum
cookware.
Other
utensil
materials
may require
a different
heat
setting
for
the same cooking
operation.
Lower the heat setting
if using
stainless
steel
or cast iron
utensils.
We
suggest
that
you
experiment
to find
the
heat
setting
that
best
suits
your
particular
cooking
needs.
For more
information
on cookware,
see
page 10.
Uses
To bring
liquid
to
bring
up
pressure
cooker.
a boil,
blanch
or
in
a pressure
Always
reduce
to a lower heat
when
liquids
just begin
to boil
begins
to cook.
setting
or food
To quickly
brown
or sear meat,
for fast
cooking
of non-protein
foods (such
as
vegetables
or pasta).
To
maintain
a
amounts
of liquid.
fast
boil
To maintain
a slow
boil
amounts
of liquid,
for most
To continue
cooking
for most slow frying,
or steaming.
For long, slow
(simmering}.
To keep
foods
melt chocolate
cooking
for
for large
frying.
uncovered
stewing,
of covered
warm
before
or butter.
large
foods,
braising
foods
serving,
PAGE 7
Using Your Ceramic Glass
Surface (select models)
Tips to Protect
Cooktop
operate
during
a
On Canadian
models,
normal.
self-clean
cycle.
the cooking
areas
This
is
will not
The four cooking
areas
on your Maytag
range
are
identified
by permanent
patterns
in the ceramic
glass surface.
There
are two large (8-inch)
and two
small
(6-inch)
areas.
The
cooking
areas
are
marked
to help you select
an appropriately
sized
utensil.
The utensil
should
be centered
over the
design
cookware
for
maximum
energy
extends
more
than
the cooking
area,
cooking
times
excess
heat
may
be transferred
glass
efficiency.
iwo inches
may
If the
beyond
be longer
and
to the
ceramic
the Ceramic
Glass
Do not use glass
utensils
on the ceramic
glass
cooktop.
Glass
ceramic,
earthenware,
heatproof
glass or glazed
utensils
may scratch
the cooktop
and are not recommended.
Do not allow plastic,
aluminum
foil, sugar
or food
with a high
sugar
content
to melt
onto
the hot
cooktop
since
this can cause
permanent
damage.
If you accidentally
melt these
items to the cooktop.
remove
the substance
immediately
while
it is still
hot using a razor blade scraper
held
a potholder.
Do not attempt
further
the area has cooled.
careflflly
cleaning
with
until
surface.
When a cooking
area is turned
on, a red glow from
the coil element
can be seen through
the ceramic
glass surface.
The red glow will cycle on and off as
the element
cycles
to maintain
the selected
heat
setting.
Before
using
the cooktop
for the first time, clean it
thoroughly
as directed
on the cleaning
chart
on
pages
23-24.
This will protect
the ceramic
glass
surface
and _mll guarantee
a clean
cooktop
when
the elements
are turned
on.
NOTE:
During
the first
few hours
of use,
you
may
notice
that
the ceramic
cooktop
emits
a
slight
burning
odor and a light smoke.
Both of
these
conditions
are normal
and are caused
by
the insulation
material
of the
in a new ceramic
cooktop.
heating
elements
Do not
ceramic
Do
not
slide
glass
slide
PAGE 8
the
and
ceramic
utensil
glass
bottom
clean,
be sure
are clean
and
the
dry
or glass
items
across
They may damage
the
aluminum
cookware
cooktop.
This
may
result
in
which
need
to be
removed
recommended
cooktop
cleaner.
across
aluminum
promptly
the
top.
the
marks
with
a
Disposable
aluminum
cookware,
ahnninum
foil or
foil containers
such
as popcorn
poppers
are not
recommended
for
use
on
the
ceramic
glass
cooktop.
They
will leave
metal
marks
and
may
permanently
melt
onto
the
ceramic
top if the
cooking
area is turned
on.
To protect
the cooktop,
avoid cooking
food
on the cooktop
without
a utensil
or using
as a work surface
or cutting
board.
Do not use
To help keep
cooking
area
before
use.
metal
surface.
a trivet
or metal
ring) between
the utensil
items can mark
or etch
cooking
efficiency,
stand
and
the
(such
directly
the top
as a wok
the cooktop.
surface
and
These
affect
Hot Surface Light
Your ceramic
glass
range
is equipped
with a red
Hot Surface
Light that will turn on to indicate
that
the cooking
surface
is hot, It will remain
on until
the area has cooled.
Heat Retention
Whenever
transferred
the utensil
area,
it
surrounding
a
cooking
area
is turned
on, heat
is
through
the cooktop
to the utensil.
If
is in proper
contact
with the cooking
will
readily
absorb
heat.
The
area
the element
will remain
cool.
We suggest
that you start with a lower heat setting
then gradually
increase
the setting
until
you find
the optimum
setting.
Boilovers
are more
likely to
occur
if you start
out on High
then
reduce
to a
CANADIAN
RANGES:
cooktop
will not operate
cycle. This is normal.
lower setting.
Do not wait for liquid to come to a full
boil before
reducing
the temperature.
If food is
cooking
too fast or ifboilovers
occur,
remove
the lid
or tare
the utensil
off the
cooking
area.
Allow
enough
time for the cooking
area
to adjust
to the
new setting,
then
replace
the utensil.
The ceramic
of time after
cooking
area retains
heat for a period
the element
has been
turned
off, Put
this residual
heat to good use. Turn the element
off
a few minutes
before
the food is completely
cooked
and use the retained
heat to complete
the cooking.
After 30 minutes,
the cooking
surface
may be too
cool to keep foods
warm.
However,
the top may
still be too warm
to touch.
When the Hot Surface
Light
touch.
turns
off,
the
top
will
be
cool
enough
to
A
ceramic
glass
during
a self-clean
PAGE 9
Cookware
Regardless
cookware
Considerations
of the
materials,
cooking
surface
used,
construction
and
size
Match
the
can
the
size
play a large
role in cooking
performance.
Proper
utensils
will reduce
cooking
times,
use less energy
and
cook
food more
evenly.
Optimum
cooking
performance
can
be
achieved
when
heavy
gauge,
fiat, smooth
bottom,
metal
utensils
with
straight
sides
and
tight
fitting
lids are used.
When
selecting
eookware,
consider
the following
Acceptable
should
not
and Size
For best heat conduction
to the
utensil,
use
determine
the flatness
one of these
tests:
1. Ruler
bottom
Little
ruler.
to an
element
water-bath
be oversized
or
and
pressure
must
have
3
4
5
6
7
S
9
10
For
more
information
contact
your local county
the following
companies
canning:
I1
2. Cooking
test:
Put an inch
of water
into
the
utensil.
Place
it on the cooktop
and
turn
the
control
to High. As the water
heats,
observe
the
bubble
formation.
If the bubbles
are uniform
across
the bottom
of the utensil,
it is suitable
for
use on most
cooking
surfaces,
Uneven
formation
indicates
poor
panicooktop
making
it an inappropriate
choice.
Cookware
canners
a fiat
When canning,
use the High setting
just
until
the
water
comes
to a boil or pressure
is reached
in the
pressure
canner,
then
reduce
to the lowest
heat
setting
that maintains
the boil or pressure.
Prolonged
use of the High
setting,
or
incorrect
canning
utensils
will produce
heat. Excessive
heat can cause
permanent
to the range.
2
that
bottom.
The
following
are
not
recommended:
canners
with
ridged
bottoms,
oversized
canner
(one inch larger
than the surface
element)
or a very
large canner
that rests
on two surface
elements.
from the cooking
surface
fiat
bottom
utensils.
To
of the bottom
of a pan,
try
test:
Place
the edge of a ruler across
the
of the utensil.
Hold
it up to |he light.
or no light should
be visible
under
the
The pan
bottom,
cookware
Canning
things.
Construction
of the
is the same
diameter
of slightly
smaller,
Avoid
using small cookware
on a nmch
larger
element
to
reduce
energy
loss.
Excessively
large
cookware
may lengthen
cooking
times
and
transfer
excess
heat to the eooktop
which
could
cause
cracking
or
chipping,
" Ball Corporation
Consumer
Affairs
the use of
excessive
damage
on
canning
procedures,
extension
office or one of
who
specialize
in home
Department
345 South
High St.
Muncie,
IN 47305-2326
bubble
contact
Kerr Glass
Consumer
Manufacturing
Corporation
Products
Division
1840 Century
Los Angeles,
Park East
CA 90067
Material
material
determines
Some widely
used
pan
how evenly
materials
and
are:
quickly
heat
is transferred
from
the
heat
source
to the
pan
Aluminum
Excellent
resistance.
heat conductor.
Some food will cause it to darken
or pit. Anodizing
improves
stain
Often used as a bottom coating to improve the heating
of other pan materials.
Copper
Excellent
coating to
Slow heat
attractive,
(aluminuin
heat conductor.
Discolors
easily, requires
constant
polishing.
Often used as a bottom
improve the heating
of other pan materials.
conductor.
Develops hot spots and produces
uneven
cooking results.
Durable,
easy to clean and stain resistant.
Will distribute
heat better if other metals
or copper) are combined
or sandwiched
together
as a bottom coating.
Stainless
Cast
Glass
Steel
Iron
or Ceramic
Poreelain-Enatxtel
Note:
Some
brands
Slow heat conductor.
make cleaning
easier
Slow heat conductors.
surfaces.
Some types
Cooks evenly once temperature
is reached.
and to prevent
sticking
and rusting.
Easy to clean. Not recommended
for solid
may only be used in the oven.
Glass-like
aluminum,
fused to metal. Heating characteristics
depend
on base material
(usually
steel, carbon
steel or cast iron). Available in color and easy to clean.
of metal,
smooth
Magnalite,
Revere
Ware,
Wearever,
*Brand
names
are the trademarks
PAGE 10
substance
stainless
bottom
T Fal, and
of respective
eookware
that
smooth
bottom
manufacturers.
generally
perform
Club
Aluminmn
well
_,
on
all
types
Hea_w.
Needs
elements
of ranges
seasoning
or ceramic
are
Farberware,
to
glass
USING YOUR OVEN
Every oven
has its owa, characteristics.
You may
find that the cooking
times
and temperatures
you
were accustomed
to with your previous
range
may
need
to be altered
slightly
with
the new range.
Compare
your
recipes
with the baking
chart
on
page
13 or refer to a reliable
cookbook
for proper
recommendations.
It is normal
to notice
some
differences
one,
between
this
appliance
and
your
old
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.
To remove:
Be sure tile rack is cool. Pull the rack
straight
out until it stops. Tilt the front end of the
rack up and continue
pulling the rack out of the
oven.
Setting the Oven Controls
To set
your
oven
for baking
1.When
cool,
position
according
to what you
2. Press
appear
3.
OVEN
in the
TEMP
display.
or roasting:
the
are
racks
baking.
pad.
Bake
and
Press
either
the • or V pad once
appear
in the display.
Press
the
until the desired
oven temperature
The
will
rise
word
turn
in
in
the
oven
000 ° will
and 350 ° will
•
or y pad
is displayed.
ON will light in the display,
the oven
on and the temperature
display
will
5 ° increments
while
the
oven
is
preheating.
A beep will
the oven has preheated.
for preheating.
sound
Allow
to indicate
that
10 to 15 minutes
4. Place the food in the center
of the
a minimuln
of two inches
between
and the oven walls.
oven, allowing
the utensil(s)
5. Check
the
the
food
for
time
given
in
the
necessary.
Turn
the
CANCEL
pad. Remove
IMPORTANT:
the right
door may
cools.
doneness
at
minimum
recipe.
Cook
longer
oven
off by pressing
food from the oven.
Do not move
the
door
!ock lever
if
the
To replace:
Tilt the front end of the rack up and
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.
Rack Positions
It is important
that
air can circulate
freely within
the ow_n and around
the food. To help ensure
this,
place
food in the center
of the oven rack. Allow two
inches
between
the edge of the utensil(s)
and the
oven
food
walls.
If cooking
to ensure
proper
Oven Vent
The oven vent is located
on the backguard.
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 any way.
racks,
stagger
Do not attempt
to change
the rack positions
the oven is hot, Use the following
guidelines
selecting
the proper
rack position.
the
when
when
Pack
1:
(lowest
position)
Used
large
angel
for roasting
poultry,
food cake,
large cuts of meat and
frozen
pies,
souffles,
or loaves
of bread.
Rack
Used
large
cakes
pansl
for roasting
casseroles,
(in either
or two-rack
small
cuts
baking
loaves
tube,
bundt,
baking.
2:
to
during
broiling
or baking.
The range
lock and will not unlock
until the oven
on two
air flow.
Rack 3:
(middle
position)
Used
for most baked
sheet
or jelly
roll
convenience
foods.
Rack
Used
for
baking,
4:
Rack
5:
(highest
position)
Used
such
most
on a cookie
or
frozen
and
two-rack
for broiling
thin, non-fatty
as fish, toasting
bread.
Never place
pans
directly
not cover
an entire
oven
or place
spillovers,
pan and
broiling
goods
pan,
of meat,
of bread,
or layer
foods
on the oven bottom,
rack with aluminum
Do
foil
foil directly
under
a utensil.
To catch
cut a piece of foil a little larger
than
the
place
it on the rack below
the utensil.
PAGE 1t
Preheating
measurements
measurements,
Preheating
is necessary
for proper
baking
results.
It is not necessary
for broiling
or roasting.
Allow
the oven to heat until the desired
oven temperature
is reached
(approximately
10 to 15 minutes).
the pan
browrling
The oven light automatically
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 and off.
Panel Light (selectmodels)
The panel
light is turned
on by pushing
the rocker
switch
marked
PANEL LIGHT on the control
panel
and holding
it in the depressed
position
until
the
fluorescent
light comes
on. It may be turned
off by
depressing
the other
side of the switch.
General Baking Tips
* Use a reliable
recipe
and accurately
measure
ingredients.
Carefully
follow
directions
especially
for oven temperature
and cooking
time.
Top browning
may be darker
toward
the top of the oven.
Bottom
located
browning
toward
the
if tbod
results
is
When
using
two
racks
for baking,
allow
enough
space
between
the racks for proper
air
circulation.
Browning
and cooking
results
will
be affected
if air flow is blocked.
* Utensil
material
and size play an important
part
in baking
results,
especially
the
amount
of
browning.
Always
use the type and size of utensil
called
for in the
recipe.
Many
pans
have
the
PAGE 12
has
sides,
such
as
may not be even.
a jelly
roll
pan,
* Dark
metal
pan or a pan with an anodized
(dull)
bottom
absorbs
heat,
produces
darker
browning
and a crisper
crust.
Use this type of
pan for pies, pie crusts
or bread.
* If using
oven-proof
glassware,
or dark
pans
such
as Ekco's
Baker's
Secret
bakeware,
reduce
the oven temperature
by 25°F except
when
baking
pies or bread
in glassware.
Use
the
same
baking
time
as called
for in the
recipe.
Use this type of pan for pies or breads.
* Allow
hot air to flow freely
through
the oven
for optimum
baking
results.
Improper
placement
of pans
in the oven will block
air flow and may
result
in uneven
browning.
For optimum
browning
and even cooking
results:
* Do not crowd
a rack
more than
one cookie
cake
is located
may
be darker
if food
bottom
of the oven.
them.
If there
are no
the
inside
width
and
* Shiny
metal
pan reflects
heat away from the
food, produces
lighter
browning
and a softer
crust.
Use shiny
pans
for baking
cakes
or
cookies.
For optimum
baking
results,
bake
cookies
and biscuits
on a flat cookie
sheet.
If
Oven Light
Baking
is used.
on
length
of the pan. Cooking
times or cooking
results
may be affected
if the wrong
size utensil
is used.
Selecting
a temperature
higher
than
the desired
temperature
will not preheat
the oven any faster.
In fact, this may have a negative
effect on baking
results.
* Use the correct
rack position.
may be affected
if the wrong
rack
marked
measure
pan
or two
round
with pans.
sheet,
one
cake
pans
Never
place
13x9x2-inch
on one
* Stagger
pans when
pan is not directly
baking
on two racks
over another
pan.
* Allow two inches
oven walls.
between
the
pan
rack.
so one
and
the
* Check the cooking
progress
at the minimum
time recommended
in the recipe.
If necessary,
continue
checking
at intervals
until the food is
done. If the oven door is opened
too frequently,
heat will escape the oven; this can affect baking
results
and wastes energy.
• If you
recipe,
decrease
add additional
expect
cooking
slightly.
ingredients
times
to
or alter
increase
the
or
Baking Chart
You may
positions
find these
guidelines
of commonly
baked
Product
& Type
helpful
loods,
when
comparing
Pan Size
Rack
the
baking
times,
Position*
temperatures
and
Temperature
oven
rack
Time**
(Minutes)
Cake
Chocolate,
_
2,3or4
350 °
30-35
layers
9"
2,3or4
350 °
30-35
layers
9"
2,3or4
350 °
25-30
350 °
35-45
2,3or4
350 °
15-20
two
Yellow,
two
White,
two
layers
9
Bundt
tube
1 or2
Cupcakes
Sheet
Cake
2,3or4
350 °
20-25
tube
1
375 °
30-40
loaf
2,3or4
325 °
40-50
8"x8"
2,3or4
375 °
30-35
2,3or4
400 ° - 425 °
35-55
1
400 ° - 425 °
45-60
2,3or4
350 °
35-40
2,3or4
400 °
8-12
2,3or4
350 ° - 375 °
8-12
2,3or4
350 ° - 375 °
8-12
2,3or4
350 ° - 375 °
8-12
2,3or4
350 °
30-40
375 °
30-40
2,3or4
375 o - 400 °
15-20
loaf
2,3or4
350 °
45-60
Gingerbread
9" x 9"
2,3or4
350 °
40
Cornbread
8" x 8"
2,3or4
400 ° - 450 °
15-30
Angel
15"x
Food
Pound
Cake
Snacking
Cake
10"
Pies
Two Crust
Fruit,
fresh
Fruit,
frozen
One
H
9"
Crust
Custard,
fl-esh
tl
Pie Shell
9"
Cookies
Chocolate
Peanut
Chip
Butter
Sugar
Brownies
8 p_ X
8 _
Breads
Yeast
Loaf
loaf
1 or2
Rolls
Quick
Loaf,
nut
or fruit
Cornbread
Muffins
2,3or4
400 °
10-20
Biscuits
2,3or4
400 ° - 425 °
10-20
Muffins
2,3or4
400 °
15-25
* The bo|tom
** Times
rack
position
are only approximate
Temperature
I °Fahrenheit
°Celsius
is # 1.
and
may vary depending
on the recipe
used.
Conversions
200
100
250
120
275
140
300
150
325
160
350
180
375
190
400
200
425
220
450
230
PAGE 13
Common Baking Problems and Causes
If you have carefully
may be helpful.
followed
the
basic
Problem
CEtuse
Slow
Baking
or roasting
short.
baking
or roasting.
too
still
experience
poor
results,
Problem
Cause
Excessive
shrinkage.
Too
little
out
of calibration.
use
of aluminum
Baking
time
too long.
Pans
too close
to each
oven wall.
oven
not
door
opened
foil.
on
other
or dry
or
too
time
low
Uneven
texture.
Too
too
time
I
fall.
touching
oven walls.
Cakes have
tunnels.
long.
each
other
or sugar.
Too
much
or too
liquid.
little
too
or too little
too small.
door
opened
Oven
temperature
Over
mixing.
Too
much
Incorrect
Oven
Cakes,
cookies,
biscuits
too
on
the
bottom.
Oven
brown
not
Using
PAGE
14
too
too
low.
short.
enough
Too
much
shortening.
baking
powder.
temperature
Baiter
too
high.
too
high.
overmixcd.
Oven
temperature
much
leavening.
too
each
not done
centen
Temperature
too
Pan too small.
Oven
high.
temperature
too
Pans
touching
oven wall.
each
Edges
of crust
loo
Pies don't brown
on the bottom.
Using
shiny
Pies have
crust.
Temperature
high.
other
or
thin.
often.
other
darkened,
metal
rack
position.
use of aluminum
rectal
pans.
little
preheated.
finish
time
low.
or too
opened
glass,
or dull
Incorrect
Incorrect
too
size
Pans
touching
oven walls.
on
Pie crust edges
too brown.
in pan.
door
Cakes crack
the top.
Cakes
in the
liquid.
pan
batter
liquid.
Not
Too
frequently.
Cakes
top.
high.
long.
powder.
Using
shiny
metal
pans.
Incorrect
rack position.
on the
too
too
low.
baking
Cakes don't brown
on the bottom.
brown
liquid
powder.
time
much
Oven
shortening
Temperature
don't
or
much
Oven
of
Overmixmg.
Too
Old
Pan
or
high.
too
Over mixing.
Too much
flour.
Pans
other
powder,
UndermLxing.
Oven temperature
Baking
Baking
high.
too short.
liquid.
Temperature
baking
temperature
Baking
or
level.
much
too
measurement
baking
Oven
Undermixing.
Too
hnproper
sugar,
or fat.
in pans.
uneven
temperature
not
Crumbly
texture.
Old
Oven
baking
racks.
each
Batter
large.
temperature
frequently.
pans
Pans
touching
oven wails.
too
Oven
preheated.
many
Range
Cakes
leavening.
Overmixing.
Old
Too
in the
suggestions
Pan
Oven
Cakes high
middle.
these
too low.
of calibration.
Oven
Lreuneven.
time
and
Temperaturc
Oven out
Incorrect
Cakes
instructions
or
warped
pans.
foil.
soaked
too
low
at start
of baking.
Filling
too juicy.
Using
shiny
metal
pails.
Roasting
Roasting
is the method
cuts of meat
uncovered,
General
Most
for cooking
large,
tender
without
adding
moisture.
Tips
at
325°F.
necessary
to preheat
the oven.
pan on a rack which
has been
the two lowest
rack positions.
meats
are
roasted
Place
placed
It
is
not
the roasting
in either
of
Use tender
cuts of meat weighing
Ihree pounds
or
more.
Some good choices
are: beef rib, rib eye, top
round,
high quality
tip and rump
roast,
pork loin
roast,
veal and lamb leg, shoulder
roast and cured
or smoked
hams.
Season
meat,
if
roasting.
Rub
before
cooking.
into
Roasting
desired,
the
either
surface
before
of the
or
roast
after
Place the meat
fat side-up
on a rack in a shallow
roasting
pan. Placing
the meat
on a rack holds
it
out o£ Ihe drippings,
thus
allowing
better
heat
circulation
for even cooking.
As the fat on top of the
roasl
melts,
the
meat
is
basted
naturally,
eliminating
the need for additional
basting.
The cooking
time is determined
meat and the desired
doneness,
by the weight
of the
For more accurate
results,
use a meat thermometer.
is in the center
of the thickest
should
not touch
fal or bone.
Insert
it so the tip
part of the meat.
It
Remove
the
thermometer
the doneness
temperature
roast
from
registers
wanted.
will rise.
the
oven
wben
approximately
As the
meat
if added
NOTE:
For more information
on cooking
and
poultry,
contact
the
USDA
Meat
Poultry
Hotllne
at 1-800-535-4555.
Chart (Thawed
the
5_'F below
stands,
the
meat
and
Meats Only)
Approximate
Weight
[pounds)
Cut of Meat
Oven
Temperature
in °F
(not preheated)
Internal
Temperature
Approximate
Roasting
Time
(min. per pound)*
Beef
Rib Roast
(cut-side-do,roll
4 to 8
325 °
140 _ {rare)
160 ° (medium)
140 ° {rare)
i 60 ° (medium)
140 ° {rare)
140 ° {rare)
160 ° {medium}
25-30
30-35
25-30
30-35
20 25
25-30
30-35
Rib Eyc Roast
4 to 6
325 °
Loin Tenderloin
Roast
Top Sirloin Roast
2 to 3
3 to 6
400 °
325 °
4 to 6
4 to 6
325 °
160 °
35-45
325 °
160 °
30
3 to 4
5 to 7
325 °
325 °
160 °
140 °
35-45
25-35
5 to 7
275 °
160 °
35-45
Pork
Shoulder
Shoulder
Loin
Blade
Blade
Blade
Roast,
Roast
or Sirloin
Boneless
Roast
Ham,
Half
(fully
Ham,
Half
(cook-before-eating}
cookcd)
40
Lamb
Shouldt_r
Leg.
Roast,
Boneless
3-1/2
Whole
lo 5
5 to 7
325 °
160°(medium)
35-40
325 °
170°(well)
160°(medium)
40-45
30-35
170°{well)
35-40
170 `o
170 _
40-45
40-45
Veal
Rib Roast
Shoulder,
3 to 5
4 to 6
325 _'
325 °
12 to 16
16 to 20
325 _
325 °
180 °180 °
20
Boneless
Poultry
Turkey,
unsluffed**
Turkey,
Breast
Chicken,
Chicken,
Fryer
Roaster
2
18 20
!6-18
325 _
180 ° - 185 °
3 to 8
325 °
180 °
30-40
1/2to3-1/2
4 to 6
375 °
375 °
185 °
185 °
20 24
20-25
* Cooking
times are approximate
and
_* Stuffed turkeys
take longer to cook:
to 24
185 _'
185 °
may vary depending
on the shape
refer to cookbooks
for approximate
14
16
of the roast.
time.
PAGE 15
Broiling
before
meat,
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 elelnent.
The degree
of doneness
is determined
by the distance
between
the meat
and the broil element,
and the length
of broiling
tilne.
cooking
causing
Tips
To prevent
excessive
spattering
and smoking,
trim
excess
fal from the meat.
Increasing
the distance
between
the meat
and the broil element
will also
Place the broiler
pan on the recommended
rack
position
shown
in the broiling
chart.
If the food
is placed
too close to the element,
overbrowning
and smoking
may occur.
Generally
for a brown
exterior
and rare interior,
the meat
should
be
close to the element.
Place
if you want
the meat well
placed
2-3
incises
from
the
heat;
thicker
cuts
should
be placed
3-6 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.
browning
result
which
can
in overcooking.
to do so
to delay
you become
more
familiar
Quantity
&/or
Thickness
Food
Bacon
Beef
thick
Patties
3/4-inch
Sleaks
l-hmh
1 1/2-inch
Chicken
Fish
Ham
with your
Breast
Fillets
Slices,
slice
thick
thick
thick
new range,
Temp.
the suggested
down
in the
broiling
chart
5.
Check
the doneness
by cutting
a slit in the meat
near the center
to check
the color.
6.
To cancel
or end
the CANCEL
pad.
times
the
broiling
operation,
press
Chart
use
the following
Rack
Position*
chart
Doneness
4
well
HI
4
4
rare
medium
4
HI
further
Follow
below.
LO
HI
the pan
done.
4.
Salting
Broiling
Until
the Controls
3.
you select
for broiling
depends
of the meat
and
the
desired
cuts
(3/4
to 1 inch)
should
be
it is better
Salt tends
of the
Press
the BROIL pad and press
the A or I!_ pad
to select
either
Hi
or
Lo temperature
as
indicated
in the display.
Hi is used
for most
broiling
operations.
Lo should
be selected
when
broiling
thicker
meats
to the well-done
stage (to
prevent
excessive
browning)
and when
cooking
foods
for very short
periods
of time.
Broiling
times
may increase
if Lo is selected.
help.
the meat,
browned,
out
2.
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
insert
w_th aluminmn
foil as this prevents
fat from draming
into the pan below.
If you plan to season
after the surface
has
juices
1. Before
broiling,
trim
excess
fat
to prevent
excessive
spattering
or smoking.
Cut slashes
in
the outer
edges
of the meat
to prevent
curling
during
cooking.
Broiling
requires
the use of the broiler
pan
and
insert
supplied
with your
range.
It is designed
to
drain
excess
liquid
and fat away from the cooking
surface
to prevent
spatters,
smoke
and fire.
The rack
position
on the
thickness
doneness.
Thin
the
Never leave
a soiled
broiler
pan in the oven after
broiling.
Drippings
might
become
hot enough
to
ignite
if exposed
directly
to the broil element.
Setting
General
also
draws
dryness.
as a guide
when
Approximate
Ist Side
broiling
loods.
Minutes/Side
2nd
Side
4-5
2
3 4
4-5
3-4
3-4
well
5-6
4-5
4
4
rare
medium
4-5
5-6
3-4
5 6
4
well
7-9
7 -8
4
rare
4
medium
7--9
9_
3
7-8
11
3
well
LO
3
well
1/2
Inch
thick
l-inch
lhick
LO
4
4
8-9
4-5
5 6
4-5
1/2-inch
HI
4
6-8
4
LO
3
HI
4
Halves
thick
12-13
8-9
LO
8
i0-12
10
8
9
6
Iprecooked}
Pork
Chops
1-inch
Weiners/Sausage,
{precooked)
The bottom rack position is #1,
PAGE 16
thick
well
10
4-5
12
8- t 0
2-3
Delay Start Oven Cooking
The delay start
cooking
feature
is used to turn the
oven on and offat a preset
time of day. This feature
can be used
to delay
the start
of any
cooking
operation.
The
delay
start
oven
cooking
feature
operate
unless
the clock
is functioning
to the correct
time of day.
will not
and is set
To Bake By Time
(with immediate start):
1. Place
the
2.
the COOK TIME pad. The
will flash in the display.
Press
Time
Additional
Information
the preset
corresponding
stop
time
pad.
or
cook
time.
or cancel
the program,
At the end of the cooking
beeps will sound
until the
press
words
Set
Cook
4.
Press
the OVEN TEMP pad.
000 ° will light in the display.
and
5.
Enter
pad.
after
beep
.
just
7.
To reset
pad,
oven.
the
The
The
and
If you
delay
more
than
30
seconds
between
touching
a pad and pressing
the • or • pad the
display
will either
return
to the previous
setting
or
the time of day will reappear
and the program
will
cancel.
To recall
press
the
in the
Enter the cooking time (how long you wish
food to cook) by pressing
the • or • pad.
time will appear
in hours
and minutes.
maxJmum
time that can be set is 1 1 hours
55 minutes.
,
IMPORTANT:
Highly
perishable
foods
such
as
dairy
products,
pork,
poultry,
seafood,
or
stuffing
are
not
recommended
for
delayed
cooking.
If cooking
more
than one food, select
foods that cook for the same
length
of time and
at the same oven temperature.
food
Bake
The oven
will automatically
turn
on and
the
words
Timed
Bake On will light in the display.
The display
will begin
to count
down
the time
remaining.
from
stop
operation,
continuous
CANCEL
pad is pressed.
word
the oven
temperature
with the •
or •
If this step is not done
within
7 seconds
entering
the cook
time,
the conlrol
will
until
another
pad is pressed.
At the end
oven
will
continuous
the CANCEL
The
the oven
the beeps.
Example
Food
of the preset
cooking
time,
the
automatically
turn
off
and
beeps
will sound.
Remove
the food
press
for Immediate
is to cook
1. Press
and
the
for
COOK
the
CANCEL
1-1/2
hours
TIME
pad.
at 350°F.
Press
the
•
pad
until
1:30
minutes)
appears
in the display.
3.
Press
4.
Press
the A pad
display.
The oven
OVEN
TEMP
to
Start:
2.
the
pad
(1
hour,
30
pad.
until
350 _' appears
in
will turn
on immediately.
(Continued
the
next page)
PAGE 17
To Bake By Time
(with delayed start):
1, Place
the
food
2.
Press
Time
the
wil!
COOK TIME pad. The
flash in the display.
3.
Enter
the cooking
time {how long you wish
food to cook) by pressing
the • or • pad.
time
will appear
in hours
and
minutes.
maximum
time that can be set is 11 hours
55 minutes.
4.
Press
Time
the
will
in the
Example:
oven.
OVEN STOP pad. The
flash in the display.
5.
Enter
the time you wish
pressing
the • or • pad,
will light in the display,
6.
Press
the OVEN TEMP pad,
000 '_will light in the display.
7.
Enter
or •
8.
When
Bake
9.
oven
temperature
the
oven
automatically
in the
Set Cook
The
words
Set
word
Bake
by pressing
turns
on,
the
COOK
TIME
hours
at 350°F.
by 6:00.
Press
the
•
pad
until
minutes)
appears
in tile
3.
Press
4.
Press
the
display.
5.
Press
6.
Press
the
display,
the
the
OVEN
A
pad
OVEN
•
pad
STOP
until
TEMP
until
You
pad.
2,
Stop
2:30
(2
display.
hours,
30
pad.
6:00
appears
in
the
pad.
350 ° appears
in the
and
the
•
Timed
display,
At the
end of the preset
cooking
time,
the
oven
will
automatically
turn
off
and
continuous
beeps will sound.
Remove
the food
from
the oven and
press
the CANCEL
pad
to
stop the beeps.
PAGE 18
is to cook for 2-112
the food to be cooked
1, Press
the
The
The
and
the oven to turn
off by
The words
Delay Bake
the
pad.
will appear
words
Food
wish
The
2-1/2
6:00.
oven
will
turn
on at 3:30,
cook
hours
and will automatically
Press
the CANCEL
pad to stop
the
food
for
turn
off at
the beeps,
CARE AND CLEANING
WARNING- Before cleaning,
elements
are turned
off and
be certain
all the
the range is cool.
Ceramic Glass Surface
(select models)
To help keep
and
cookware
each use.
cooktop
bottom
clean,
are
Tips to Protect the Cooktop
Do not allow utensils
permanent
damage
To prevent
scratches
glass cooktop:
be sure cooking
area
clean
and
dry before
to boil dry. This
to the cooktop.
and
abrasions
•
Do not leave coarse
particles
soil, etc.)
or shortening
and
cooktop.
•
Be sure
the
bottoms
ofcookware
could
on the
(sugar,
other
are
cause
ceramic
salt. sand,
fats on the
clean
before
Clean
your
ceramic
glass
surface
after each
use.
Carefully
blot up spitlovers
around
the outside
of
the cooking
area
as they
occur
with
dry paper
towels.
Be careful
not
to burn
hands
when
•
wiping
up spills.
Do not
may cause
steam
burns.
Do not
eooktop.
.
Do not allow
plastics,
aluminum
foil, or foods
with a high
sugar
content
on a warm
or hot
cooking
area.
They will melt and adhere
to the
ceramic
glass cooktop.
The cooktop
may chip or
pit in attempting
to remove
them
after ttrey arc
cool.
Remove
these
items
immediately
with
a
wooden
handled
stainless
steel
spatula
or a
single-edge
razor
blade
held
with a potholder.
Clean
any remaining
residue
with Elco Cooktop
Cleaning
Creme
after the surface
has cooled.
•
Do not use any sharp
objects
to clean
between
the edge of the ceramic
glass and the porcelain
cooktop
frame.
The ceramic
glass
is held
in
position
by a gasket
that
could
be damaged
by
sharp
objects.
use
a damp
cloth
use. Do not use glass or ceramic
utensils.
cookware
with a smooth,
nonscratching
which
To prevent
possible
damage
to the cooktop,
always
rinse the bottom
of cookware
to completely
remove
any
cleaning
agent
residue.
This
is especially
important
when
using
a copper
or aluminum
cleaner.
In the
presence
of heat,
the
cleaning
residue
may
stain,
discolor
or etch
the ceramic
glass surface.
When
the
surface
is cool,
clean
as
directed
in the
cleaning
chart
on page 23. Only use the cleaning
agents
recommended
in the chart.
Other
materials
may damage
the finish
of the cooktop.
Do not
use
the
following
cleaning
* Abrasives
(metal
powders,
scouring
the cooktop.
scouring
cleaners
°
cleaners,
Chemicals
{oven
agents:
pads,
or pads)
chlorine
rust
removers
or ammonia)
finish of the cooktop.
may
cleansing
will scratch
bleaches,
damage
Glass
harm
•
Soiled
cloths
or sponges
wil! leave
an invisible
film on the cooktop.
Grit and soil in these
items
may also scratch
the surface.
Do not slide
metal
items
contain
(utensils,
ammonia
oven
racks,
cookware
CAUTION:
If metal
surface,
do
not
authorized
service
repair
the cooktop
across
the
top
of
the
melts
onto the ceramic
glass
use
the
cooktop.
Cal!
an
technician.
Do not attempt
to
yourself.
the
•
cleaners
which
the cooktop.
slide
Select
bottom.
may
etc.)
across
the surface
of the cooktop
to prevent
metal
marks.
If metal
marks
do occur,
they
can
be
removed
by using
the
Elco
Cooktop
Cleaning
Creme
as recommended
on the cleaning
chart.
PAGE 19
Oven Door
To Replace
Do not place
excessive
weight
on an open
oven
door or stand
on an open
oven door as. in sonie
cases,
it could
damage
the
door,
cause
the
appliance
to tip over and possibly
cause
injury.
Grasp
the oven door at each side, align the slots in
the door with the hinge
arms
and slide the door
down
onto
the
hinge
arms
until
the
door
is
completely
seated
on the hinges.
V_31en opening
the oven door, allow steam
air to escape
before
reaching
into
the
check,
add or remove
food.
To Remove
Lift-Off
and hot
oven
to
Door
Open
about
hands
the oven door to the "stop"
position
(opened
6 inches}
and
grasp
the door
with
both
at each side.
Do not use door handle
to lift
door.
Lift up
evenly
until
the
door
clears
the
hinge
arms,
Door
Do not attempt
to open or close the oven door until
the door is completely
seated
on the hinge arms.
Never turn on oven unless
the door is properly
in
place. When baking, be sure the door is completely
closed. Baking results
will be affected if the door is
not securely
closed.
Storage Drawer
The storage
drawer
at the bottom
of the range
is a
salve and convenient
place
for storing
metal
and
glass cookware.
Do not store
plastic,
paperware,
food or flammable
material
in the drawer.
Remove
the
drawer
to clean
To remove
the
pull the drawer
the front of the
position.
Grasp
remove
the
side-to-side
as
CAUTION:
Hinge
arms
are spring
mounted
and
will slam shut against
the range
if accidently
hit.
Never
place
your hand or fingers
between
the
hinges
and the front oven frame.
You could
be
injured
if the hinge
snaps
back.
PAGE 20
under
the
range.
drawer:
Empty
the drawer
then
out to the first stop position.
Lift up
drawer
and pull to the second
stop
the sides
and
lift up and out to
drawer.
Gently
move
drawer
you pull the drawer
out.
To replace the drawer: Fit the ends of the drawer
glides onto the rails, Lift up the drawer front and
gently push in to the first stop position,
Gently
move drawer
side-to-side
as you push
in the
drawer. Lift up the drawer again and continue
to
slide the drawer to the closed position.
Self-Clean
Oven
The self-clean
oven
uses
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 which is easily wiped up with a damp cloth
when
the cycle is complete
and the oven has
cooled.
6.
It is better
to clean
the oven
to wait until there is a heavy
oven.
7. The life of the oven light bulb will be prolonged
if the light is turned
off during
the self-clean
cycle.
regularly
build-up
rather
of soil
than
in the
It is normal
for the cooktop
of the range
to become
hot during
a clean
cycle. Therefore,
during
a clean
cycle,
avoid
touching
the
cooktop
area.
Avoid
contact
with the oven door and window
as these
areas
also
Preparing
become
warm
during
a self
for the Self-Clean
clean
self-clean
the oven.
1. Close
.
l. Remove
oven racks
and any pans,
utensils
or
the broiler
pan 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
permanently
discolored
and may not
slide
easily
after a clean
cycle.
3, Wipe up any excess
grease
or spillovers
from the
oven bottom
to prevent
excessive
snloking
and
flare-ups
during
the clean
cycle.
4, Wipe up acid spillovers
such
as lemon
juice,
tomato
sauce
or milk-based
sauces
and sugary
spillovers.
Porcelain
enamel
is acid resistant,
not acid proof. The porcelain
finish may discolor
if acid spills
are not wiped
up immediately.
5. Do
not
protective
use
oven
coatings
cleaners
of
or
any
oven
kind
liner
on
the
or around
the Self-Clean
the oven
to the
Cycle
finish
any part of
To prevenl
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.
To Operate
cycle.
2. Clean the oven frame, door frame and around
the oven vent with a non-abrasive
cleaning
agent such as Bon ,Mni. These areas
are not
exposed
to cleaning
temperatures
and should
be cleaned to prevent soil from baking on during
the clean cycle.
oven
right
door
until
and
Cycle
move
it rests
the
in the
door
lock
lock lever
position.
Press
the SELF CLEAN pad, The words
Set Time
will flash and Clean
Time 3:00 will appear
in the
display.
Also, Clean
On will light as the oven
begins
to heat.
The oven will automatically
set a clean
cycle of
three
hours,
A shorter
(2 hours)
or longer
(4
hours)
clean
cycle can be selected
by pressing
the SELF CLEAN pad and pressing
the _ or •
pad to select
2 or 4 hours.
3_
Press
the CLOCK
pad and the current
day will reappear
in the display,
Clean
will remain
in the display
to show that
is in a clean
cycle.
If the door
wqll appear
is not
in the
To Interrupt
If the
moved
door
has
completely
locked
display
time of
and ON
the oven
properly,
the word
Door
and beeps will sound,
or Reset the Clean Cycle
not
locked,
to the
left
the
lock
lever
can
to cancel
the
cycle.
If the door is locked,
push
the
door
will not open
until
Lock
display.
At that
time,
the door
returned
to its original
position
be opened.
The oven will still be
be
CANCEL
pad. The
turns
off in the
lock lever
can be
and the door can
hot.
PAGE 21
During the Self-Clean
After 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
unlocked
and 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 sounds
of the
metal
parts
expanding
and
contracting.
This
is
normal
and witl not damage
your range.
To prevent
damage
to the door and the lock lever,
do not force the door open when
the word Lock is
displayed.
PAGE 22
Cycle
About
one hour
after
the clean
cycle is complete,
the word Lock will turn
off in tile 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
which
can be removed
with a damp
cloth.
Ira 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 wails) 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
healing
and
cooling
of the
porcelain
finish.
These lines do not afI_ct the perkn'mance
of
the oven.
For more information
range,
refer to the
and 24.
on cleaning
cleaning
chart
your Maytag
on pages
23
Range Cleaning Chart
Cleaning
Agents*
Many
different
names
may
cleaning
help
1.
Mild
abrasive
2.
Mild
liquid
3,
Glass
4.
Non-abrasive
DO
Be
sprays
all
range
parts
that
are
* Brand
as
Windex,
names
Bon
or
parts
cool
for
agents
are
various
Scrub,
Bar
Cleaning
Baked Enamel:
* Side Panels
• Control
Panel
* Storage
* Subtop
Broiler
Insert
as
Zud,
dishwasher
before
cleaning
removing
should
trademarks
Keepers
Friend,
of the
soap-filled
range.
The
following
brand
Cameo.
scouring
detergent
be
except
respective
like
S.O,S.
or
Brillo,
indicated.
the
unit
to
damage.
avoid
correctly,
manufacturers.
Chart
Agents
Tips
• Soap and water
• Mild liquid cleaner
• Glass cleaner
pads
when
any part or cleaning
replaced
and Precautions
Wash, rinse, dry with SOft Cloth.
Do not use oven cleaner or abrasive agents,
Drawer
Pan and
• Soap
and
• Plastic
or
• Dishwasher
water
soap-filled
scouring
pad
Pretreat
coating
the
such
Soaking
Ceramic
of the
pads.
Range Cleaning
Plll_s
parts
Cinch.
such
automatic
are
removed
of cleaning
powders
an
the
409.
Plus,
scouring
cleansing
Soft
Formula
Glass
nylon
for
selection:
Ami,
Fantastik,
and
cleaners,
certain
Any
as
abrasive
oven
recommended
appropriate
as
such
such
USE
an
such
plastic
commercial
are
to make
cleaners
cleaner
NOT
agents
you
broiler pan and insert
with a non-stick
vegetable
as Pare or Mazola to make cleaning
easier,
makes
cleaning
easier,
Glass
(Ceran_)]
Cooktop
,* Light
to moderate
soil
Eleo
• Soap
* Baking
Cooktop
Cleaning
and
water
soda
and
water
Creme
paste
Wait until
cooktop
has cooled
before
cleaning,
Gently apply cleaning
agent with a non-abrasive
nylon or plastic pad, paper towel or clean cloth.
and completely
dry.
plastic
brush,
Rinse thoroughly
Do not use a soiled dishcloth or sponge since lhese *nay leave a
detergent
film behind and cause discoloration.
Remove any
discoloration with Elco.
• Heavy
soil or
brown
/ gray stains
from hard
water
• Elco Cooktop
Cleamng
Creme
* Burned-on
or
crusty soils or
residue
* Single-edge
razor blade
* Etco Cooktop Cleaning
Creme
Hold razor blade scraper at 30 ° angle and very carefully
soil. Clean remaining
soil with Eleo,
, Sugar, plastic,
aluminum
foil
• Single edge razor blade held with
a potholder
or a wooden handled
stainless
steel spatula
Scrape from hot surface
with Elco when surface
Control Knobs
• Soap and water
• Mild liquid sprays
• Glass cleaners
Wash,
Gently scrub with Elco and clean cloth or paper towel. Reappty
cleaner.
Cover with damp paper towels to keep cleaner moist. Let
stand for 30-45 minutes,
Scrub to remove remaining
stain. Rinse
and dry. Do not use scouring
powders
or pads since they may
scratch
the surface,
rinse,
For ease
dry with
of cleaning,
to a cool area
is cooled.
immediately.
scrape
Clean
off
residue
soft cloth,
remove
knobs
by pulling
forward.
(Continued
next
page)
PAGE 23
Range Cleaning Chart (continued)
Parts
Cleaning
Glass
• Oven Window/[)oor
• Soap
• Glass
Metal
Trim
• Soap and water
• Mild abrasive
cleaners
Finishes
and
Directions
Agents
and water
cleaner
AVOid
"klSini_
glass.
1)o noI
use
l¢,emove
water.
Polish
Oven
Racks
* Soap
and
water
• Plastic
scouring
pad
• Cleansing
powders
• Soap-filled
scouring
Plastic
Finishes:
• Soap
and
• Pasle
Porcelain
Top
and
Self-Clean
Interior
PAGE
24
Enamel
Back
Panel
Oven
• Soap
* Mild
and water
abrasiw'
cleaners
• Mild
liquid
* Follow
instructions
cleaner
stubborn
soil
a soft
Ol" Dgate[
or abrasive
wiiti
which
lIlay
seep
llnder
of
agents.
a paste
of mild
abrasive
cleaner
and
cloth.
underside
of tile
rack
will
make
sliding
powder
or
easier,
pads
and
water
use
oven
cleaner,
on page
2J,
cleansers,
abrasive
or
cleaning
agents
or discoloration,
milk,
frt.lil juice,
or cloth,
When
and dry,
Wipe
- especially
up
all spttlovers
(milk.
fruits,
Never wipe
a warm
and chipping
may
cycle,
liquid
causlic
cleaning
agents
on plastic
finishes,
These
will scratch
or marc
the finisI1. To prevent
staining
remove
fat, grease
or acid {tomalo,
lemon,
vinegar,
marinade)
soils immediately
with a dry paper
towel
surtace
is cool,
clean
with
soap
and water;
rinse,
spills
sprays
for tile self-clean
oven
with
Do not
soda
_AIIIOI.IIIIS
If racks
arc ]eft in oven during
a sel_elema
eyele
they will discolor
and may become
diffictdt
to slide,
A thin coat of vegetable
oil on the
water
of baking
exeessiv_
hehind
Never use oven
Do not clean
immediately
tomato,
ctc.L
or hot
result.
surface
cleaner
or rub
door
wiI h a dry
with
on a self-clean
gasket.
clolh
a damp
oven.
cloth
acid
as cracking
MAINTENANCE
Adjusting the Oven Thermostat
Leveling Legs
After
seem
Oven
from
to 10
Some floors are not level. For proper
baking,
your
range
must
be level. The leveling
legs are located
on each corner
of the base of the range.
using
your
oven the first few times,
it may
hotter
or cooler
than
your
previous
oven.
thermostats,
over a period
ofycars_
may drift
the factory
setting
and timing
differences
of 5
minutes
are not unusual
beiween
an old and
a new oven. Yon may be inclined
to think
that
the
new oven
is not performing
correctly;
however,
your new oven has been set correctly
at the factory
and is more likely to be accurate
than
the oven it
replaced.
Place
a level
horizontally
check
front-to
back
and
turning
the legs.
on an oven
side-to-side.
rack
and
Level
by
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 temperature
in your
recipe,
then bake.
The results
of the "test" should
give you
an idea
of how
much
the
thermostat
should
be changed.
To adjust
1. Press
the thermostat:
IJJARNING:
the OVEN TEMP pad.
2. Press
the
temperature
•
or V
between
pad and select
an
500°F and 550°F.
oven
3. Press and hold the OVEN TEMP pad for about
four seconds.
The display
will change
to the
oven adjustment
display which reads 00 _.
4. The oven thermostat
can be adjusted
up to
+35°F hotter or -35°F cooler. Use the • or _ pad
to select the desired change in the display.
5. When you have made the adjustment,
press the
CANCEL pad to return to the time of day display.
Use your oven as you would normally.
reduce
the
risk
of
accidental
tipping
of the range,
it must
be secured
by a
properly
installed
anti-tip
device.
To check
ff the
device
is installed
properly,
use a flashlight
and
look underneath
the range
to see that one of the
rear leveling
legs is engaged
in the bracket
slot.
The anti-tip
device
secures
the rear leveling
leg
to the floor, if properly
engaged.
Fuses
Your
fuses.
range
The
Remove
NOTE: This adjustment
will not affect
Broil
Self-Clean
temperatures.
The new temperature
will be remembered
if the power
is interrupted.
To
the
(Canadian
Ranges
Only)
is equipped
with
fl_ses
are located
storage
drawer
seven
(7) type
"P"
on the
back
wall.
for access
to the
fuses.
or
LOCATION OF
7 FUSES
If part ofyonr
range
does not operate,
check
to see
if a fuse has blown.
A gap in the fuse strip
or a
darkened
window
indicates
a blown
fuse. Replace
with tile same
type and amperage
"P" fuse.
PAGE 25
To Replace
Light Replacement
Before
replacing
the
oven
or panel
light
bulb,
disconnect
power
to range.
Be sure the bulb and
range
parts
are cool, Do not touch
a hot bulb with
a damp
cloth as the bulb may break.
To Replace
Oven Light
Very carefully
unscrew
the lens cover
with a dry
potholder
to prevent
possible
harm
to hands,
then
very
carefully
remove
the
bulb
with
a dry
potholder.
Replace
with a 40 watt appliance
bulb.
Reconnect
the power
to the range
and reset
the
clock to the current
time of day.
Panel Light (select models)
Grasp
the top trim
of the backpanel
with
your
thumbs
under
the front
edge and
pull
outward
while lifting
to release
the trim from the catches
at
each end. Remove
the bulb and replace
it with an
18 watt fluorescent
tube,
Snap
the top trim back
into place and restore
the power,
Reset the clock to
the current
time of day.
m
PAGE 26
m
m
m
The oven light automatically
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.
BEFORE YOU CALL FOR SERVICE
Check these points if...
Part or all of your
operate
electric
•
Is the range
plug
electrical
outlet
electrical
supply)?
loose or disconnected
[if not
wired
direct
•
Are any
tripped?
house
a range
fuses
•
Has
•
Has
the
interrupted?
•
Are
•
Was
the
electronic
correctly
set?
•
Was
the
following
the
Is the
fuse
set
•
Was
aluminum
insert,
blocking
(select
models).
on or heat
the
or disconnected
not
wired
direct
(Canadian
ranges
are
used?
from
to
they
(See
controls
the
the
only}?
properly
properly
set?
therelore
abilities
correctly
oven
•
Are
set?
the
controls
•
Is there
1 to 2 inches
the oven walls?
Arc
level?
aluminum
placed
for baking?
controls
section).
light
for broiling
rack
time
for
pan
does
not
Is the light
switch
in the
will
not
self-clean
used?
(see
the
element
broil
with
•
Is the
set
won't
Has
least
the
one
will
range
for delay
lock
not
self-clean
hour?
pan
position.
models)
set
(select
unlock
cycle
properly?
(see
start?
models)
Are the proper
controls
set for
cycle'? (see Self-Clean
instructions).
door
the
to
out?
(select
Is the
self-clean
control
Self-Clean
instructions}.
door
position
On
•
oven
(see
operate
•
•
the
properly?
foil used
on the
broiler
the slits for fat drainage?
or burned
•
on
set
received
loose
Oven
or blocked
size
properly
Is the bulb
Oven
proper
(select
been
the
self-clean
models)
finished
for
at
foil correctly?
preheated
"F" plus a number
[select
modelsl
as recornmended?
bake
operations
properly
of space between
pans and
the range
and oven racks
This
appliance
has
been
tested
for
safe
performance
using
conventional
cookware.
Do not
use
any
devices
or accessories
that
are
recommended
not
use
surface
covered
•
Oven
properly
for
Oven
Cookware
cycle operating
and
surface
cooking
only)?
the
broil
broiler
Is the self-clean
overriding
the
(Canadian
ranges
Was
not
Was the
used?
element
•
does
•
start?
of the
surface?
allow
•
used
Food
vent
Did you
prehcat?
Are
Have
range
oven
•
•
you
been
the
in the
locked
position
cycle?
(select
models).
utensils
•
Was
Was
the
proper
Broiling
section)
Were appropriate
Section).
Are the oven racks
(See Baking
Chart).
•
•
blown
•
Are you
using
a tested
recipe
from
a reliable
source?
The
oven
thermostat
on your
new
range
may be more
accurate
than
the oven on
your old range.
only)?
cookwareibakeware
models)
(select
•
baking
•
breakers
home
control
If the range
has coil elements,
plugged
into the receptacles?
not
Was good
used?
Are the
Broiling
•
Food
the
the
•
•
Has
surface
the
set?
•
the
fuse
from
to
ranges
properly
to turn
Is the range
plugloose
electrical
outlet
(if
electrical
supply)?
a range
to
for delay
fail
not
or circuit
supply
door
left
a self-clean
oven
does
(Canadian
controls
Surface
elements
food properly
•
blown
blown
power
oven
range
eyelid
units,
not
in this
specifically
manual.
Do
covers
for
the
stove
top
grills,
•
appears
in the
display
These
are fault codes.
If a fault code appears
in
the
display
and
a continuous
bcep
sounds,
press
the CANCEL
button.
If the fault
code
reappears,
disconnect
power
to the range
and
call a qualified
service
technician.
or
add-on
systems.
The
oven
convection
use
of devices
or
accessories
that are not expressly
recommended
in this
guide
can
create
serious
safety
hazards,
result
in performance
problems,
and
reduce
the
life
of
the
components
of the
appliance.
PAGE 27
Fault Codes
Your range
is equipped
with an electronic
control
featuring
built-in,
self-diagnostic
software.
This
software
continuously
monitors
the
control
to
ensure
safe and proper
operation,
If the software
should
detect
a questionable
situation,
a FAULT
CODE
(F plus a number)
will appear
in the display
and continuous
beeps
will sound.
During Normal
Oven Cooking
If a fault
code appears
in the display,
press
the
CANCEL
pad
and
reprogram
the
cooking
operation.
If Ihc
fault
code
reappears,
call
a
qualified
service
technician.
Do not use the oven
until
the control
has been
serviced.
The cooktop
can be Tised.
During a Self-Clean
If tile oven is heavily
soiled,
excessive
smoke
and
flaring
may result
ill a fault
code.
If this occurs,
press
the CANCEL
pad and allow thc oven to cool
for an hour
Then, reprogram
the oven for the clean
cycle.
CANCEL}
A fault
code
indicates
that
there
functional
error. As a safety precaution,
will automatically
cancel
the program,
procedures
described
below to check
PAGE 28
Cycle
may
be a
the control
Follow
the
the range.
If the fault
code
qualified
service
until
tire control
can be used,
reappears
technician.
has been
in the display,
call a
Do not use the oven
serviced.
The cooktop
RANGE WARRANTY
Full One Year Warranty
For one { I ) year from the date
or replaced
free of charge.
of
original
retail
atly part
purchase,
whieh
fails in normal
home
use will be repaired
Limited Warranty
After
the first year
home use
including
Electric
year,
bake
Heating
the dale
Elements;
all surface
elements
for the
United
from
elements
on electric
Burners:
After
Sealed
Gas
sealed
gas
the second
for thc
!Jnitcd
part itself, with the
States
or Canada.
owner
After
burners
retail
pnrchase,
on gas
paying
the
second
ranges,
year
from
all other
year
which
owner
through
the second
free of charge
for the part itself,
is located
in the United
States
(solid disc, coil and smooth
ranges,
which
fail in normal
part itself, with the
States
or Canada.
Canadian
of original
will bc repaired
or replaced
labor,
when
the appliance
paying
tile date
of original
including
the date
labor,
of original
fail in normal
all other
parts
retail
home
costs,
usc
including
when
retail
will
costs,
through
the appliance
purchase,
when
fail in normal
all other
tile fifth
broil elements
and oven
or replaced
fl'ee of charge
is Located
through
be repaired
labor,
which
paying
purchase,
top), glass
cooking
surfaces,
home
use will bc repaired
costs,
from
year,
with the owner
or Canada.
the tenth
or replaced
tile
in the
free
appliance
year,
of charge
is located
ill the
Residents
This warranty
covers only those
Association
unless
the appliances
Canada.
appliances
installed
in Canada
that have
are brought
inio Canada
due to transfer
been listed with Canadian
Slandards
of residence
from the United States to
Limited Parts Warranty Outside The United States Or Canada
For
two
{2) years
or replaced
is located
Tills
from
the
date
of original
free of charge
for the part
outside
the United
States
Warranty
gives
you
specific
retail
purehase,
itself, with
or Canada.
legal
the
rights,
and
any
owner
part
paying
you
may
which
all other
also
have
fails
m normal
home
use
costs,
including
labor,
when
other
rights
will be repaired
which
vary
lrom
dealer
from
whom
the appliance
state
to state.
To Receive Warranty Service
To locate
First:
was
an
authorized
purchased
or call
service
Maytag
USA
CANADA
Second:
Should
you
assistance,
company
in your
Customer
Service:
area,
contact
the
Maytag
your
appliance
1-800-688-9900
1-800-688-2002
not receive
satisfactory
call or write:
warranty
service
froin
ttle
dealer
or authorized
service
firm,
or need
fl_rther
Maytag
Customer
Service
A division
of Maytag
Corporation
P.O, Box 2370
Cleveland,
TN 37311
USA
1-800-688-9900
CANADA
When contacting
tile name
and
Should
Illinois
you still
have
60606.
MACAP
complaints
NOTE:
from
When
Your
(b)
Model
Maytag
Customer
Service
address
of the dealer
from
an
address
number
(c)
Name
(d)
A clear
and
unsolved
alld
serial
service
telepholle
No.
853FE
20 North
experts
Wacker
Drive.
Chicago,
who receive
and act on
number
problem,
please
include
the
following
information:
number:
(found
on
the
data
plate
Ihe
appliance
located
on
the
lrame
around
the
storage
drawer!
appliance;
and
address
description
of your
dealer
of the
problem
and
you
MAYTAG
Form
model and serial
nnmbers
of your appliance,
the appliance
and tile date of purchase.
owners.
aboul
name.
of your
be sure to include
the
whonl
you purchased
aproblem,
write to: Major Appliance
Consumer
Action
Panel,
is an mdustry
sponsored
but independent
group
of consnmer
appliance
wriling
[a)
1-800-688-2002
0394
Part No. 811 l P051-60
date
are
was
bought:
having.
*
Newton,
Iowa
50208
M.P.
Litho
U.S.A.