TABLE OF CONTENTS Page For Future Important Reference ...................................................................... Safety Instructions ............................................................... Range Control Panel ....................................................................... • Electronic Clock and Oven Control Functions ................................................ • Setting the Clock and Timer Surface Cooking 1 2M ,5 6 5-6 .................................................
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 per/ormanee, 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 electric range operates before you use it.
IMPORTANT Read all instructions SAFETY INSTRUCTIONS before using In Case of Fire this appliance. Turn off appliance The following instructions are based on safety considerations and must be strictly followed to reduce the potential risks of fire, electric shock, or personal injury, spreading the flame. Use dry ehemieal or foam-type extinguisher or baking soda to smother fire or flame. Never use water on a grease fire.
an appliance as a step CA stoolUTION:Donotnse to cabinets above, _'_r___,, Absence of these bowls during cooking may subject Make sure the drip bowls are in place (select models). wiring or components underneath to damage. Misuse 2_,_=£_ Ceramic glass cooktop (select models): Do not cook on of appliance as stepping, leaning or doors __ sitting orondrawers, the doorsuch or drawer, may result in possible tipping of the appliance, breakage of door, and serious injuries.
Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable or loose handled pans. Do not use aluminmn foil to line the surface unit drip bowls (select models) or the oven bottom. Improper installation of these liners may result in a risk of electric Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat flying. shock or fire.
RANGE CONTROL PANEL Electronic Clock and Oven Control Styling and features may differ depending on the model you selected. The electronic clock and oven control on your Maytag range is used for the time-of-day clock, timer, bake, broil, programmed oven operations and self-clean (select models) functiuns. A beep will sound each tinm a function pad is pressed.
Clock Pad Setting Use this pad to set the time-of-day instructions to do this, see below. elock. For the Clock and Timer Clock To set the time-of-day You may also press this pad to recall the current time of day. For example, if the timer is counting dowa 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.
SURFACE COOKING Panel Light (select models) Suggested Heat Settings The panel light is turned on by pushing the rocker switch on the control panel and holding it in until the fluorescent light comes on. It may be turned off by pushing the other side of the switch, Turn the control knob to the desired heat setting. If in doubt, it is better to select a lower setting and inerease to a higher one later if needed.
Using Your Ceramic Surface Glass Tips to Protect Cooktop the Ceramic Glass • BEFOBE FIttST USE, CLEAN COOKTOP directed in tile cleaning chart, pages 14-15. Cooking Areas The cooking areas on your range are identified by permanent patterns in the ceramic glass surface. There are two large (S-inch) and hvo small (6-inch) areas. For most efficient cooking, use smaller areas for small pans and larger areas for large pans.
USING YOUR OVEN Every oven has its own characteristics. You may find that the cooking times and temperatures vary slightly from your old oven. This is normal, To remove: Be snre the rack is cool. Pnll the rack straight out until it stops. Tilt the front end of the rack up and continue pulling it out. For safety reasons, when opening the oven door, 'allow steam and hot air to escape before reaehing into the To replace: Tilt the front end of the rack up and place it between the rack supports.
Broiling For best results, use the broiler pan and insert supplied with your range, 2. Place the broiler pan on the recommended position shown in the broiling ehart. (For additiond broiling tips, refer to "Cooking Simple" booklet.) 3. Follow the suggested times in the broiling chart below. Broil with the oven door open about 4 inches. 4. Cheek the aloneness by cutting a slit in the meat near the center to check the color. Setting the Controls Made for Broiling: i.
To Bake by Time (with immediate start): 1. Place the tbod in file oven. '2. Press the COOK TIME pad. The words "Set Cook Time" will flash in the display: The oven automatically programs the start time. 3. Enter the cooking time (how long you wish the food to cook) by pressing the • or • pad. The time will appear in hours and minutes. The maximum time that can be set is I1 hours and 56 minutes. 4. Press the OVEN 000° will light in within 7 seconds control will beep TEMP pad.
CARE AND CLEANING Self-Clean Oven (select models) A self-clean oven uses above normal eooking temperatures to automatically clean the entire oven. The separate clean cycle eliminates soil completely or Ceramic Glass Surface To help keep cooktop clean, be sure cooking area and reduces it to a grW ash which is easily wiped up with a damp cloth when the cycle is complete and the oven has cooled. cookware bottoms are clean and dry before each use.
4. Wipe up acid spillovers such as lemon juice, tomato sauce or milk-based sauces and sugary Porcelain enamel is acid resistant, not The poreelaln finish may dlseolor if are not wiped up prior to a self-dean spillovers. acid proof, acid spills cycle. 5. Do not use oven cleaners or oven liner protective coatings of any" kind on the self-clean oven tlnish or around any part of the oven as they will damage the oven finish, 6. To prevent damage, do not clean or rub tile gasket on tile oven door.
RANGE CLEANING Cleaning CHART Agents* Many different cleaning agcnts are recommended for the various parts of the ranges. Read product specific recommendations. The £ollowing brand names may help yon to make an appropriate selection: 1. Mild abrasive cleaners such as Bon Ami, Soft Scrub, Smart Scrub, Baking Soda. 2. Mild liquid sprays such as Fantastik, Formula 409. 3. Glass cleaners such _s Windex and Glass Plus. 4.
Range Cleaning Chart (continued) Soap and water Glass cleaners Avoid using: excessive amounts of water which may seep under or behind glass Soap and water Mild abrasive cleaners and Do not use metallic scouring pads because they will scratch the surface. plastic pads CommemiaJ oven cleaner Wtien using commercial oven cleaners follow"the manufacturer's instructions, Wipe up acid spills (tomato or milk based foods as soon as oven is cool with soap and water.
MAINTENANCE Adjusting the Oven Thermostat Leveling Legs 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 Some floors are not level. For proper baking, your range must be level. Tile leveling legs are located on each eomer of the base of the range. f:aeto_y setting and timing differences of 5 to 10 minutes are not unusual between an old and a new oven.
BEFORE YOU CALL FOR SERVICE Check these points if... Part or all of your electric range does not operate Food does not broil properly • Is the range plug loose or disconnected from the electrical outlet (if not wired direct to the electrical • Are the controls for broiling Broiling section, page 10.) supply)P • Are any house • Was the proper rack position used? section, page 10.
RANGE WARRANTY Full One Year Warranty For one (1) year from the date of original retail purchase, repaired or replaced free of charge. any part which fails in normal home use will be Limited Warranty" After the first year fi-om the date of original retail purchase through the second year, parts which fhil in non'hal home use will be repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor, when the appliance is located in the United States or Canada.
Tableof Contents Surface Cooking ......................................................................... 3-5 Proper Cookware .............................................................. 3-5 Heat Settings ........................................................................ 5 Using Your Oven......................................................................... 6-7 General"_ps......................................................................... 6 Baking Pans......................................
Surface ProperCookware Cooking Regardless of the cooking surface usedcoil elements, ceramic glass, standard gas burners or sealed gas burners - good results depend on several factors. Cookware Proper pans will reduce cooking " times,use less en- ergy and cook food more evenly. Optimum cooking performance can be achieved when heavy gauge, flat, smooth bottom, metal pans with straight sides and tight fitting lids are used. When selecting cookware consider construction, material and size.
PanMaterial The pan material determines how evenly and quickly heat is transferred from the heat source to the pan bottom.
Pan Size On electric cooktops, match the size of the pan to the coil element or indicated cooking area. ldeally, the pan should not extend more than 1/2-1" over the cook- 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 ing area on ceramic glass cook-tops and notmorethan2"beyondtheelementon coil eooktops. Avoid using small pans on large elements to reduce energy loss and for safety reasons.
UsingYour Oven Delicious baking and As ranges and wall ovens get older, it is not uncom- roasting results mon for the oven temperature to shift. It is normal depend on the recipe, to notice some cooking time differences between a type of pan used and new oven and an old one. Compare your recipes with tested recipes for proper recommendations, the rack and pan _ositions. Use tested recipes from dependable cookbooks.
Most recipes provide minimum and maximum baking times such as "bake 35-45 minutes." Check the baking progress at the minimum time. DO NOT open the door until the minimum time haselapsed. Ifthe doorisopened too frequently, heat will escape, which can affect baking results. Frozen pies in foil pans should be placed on pans with dark or dull finishes for baking. The shiny foil pan reflects heat away from the pie decreasing browning while the dark pan helps absorb the heat and improves bottom browning.
Roasting is the Preheating is not necessary, method for cooking Place the oven rack in either of the two lowest rack large, tender cuts of meat uncovered, positions. without adding Use open pan roasting for tender cuts of meat, weighing three pounds or more. Place meat or poultry on the slotted portion of the two-piece broiler pan included with the oven. Do not add water to the pan.
Cutof Meat Beef Rib Roast (cut-sidedown) Rib Eye Roast Tenderloin Roast Pork, Fresh Shoulder B)ade Roast (boneless) Shoulder Blade Roast Loin Blade or Sirloin Roast Boneless Pork Loin Pork, Smoked Ham Half (fully cooked boneless)*, Ham Half (cook-before-eating) Poultry Turkey, unstuffed... Turkey Breast Chicken Fryer Chicken Roaster Lamb Leg (boneless) Whole Leg • Cookingtimesa_e_oximat¢ trodmayvaWdependi_gon the s_ of the ;_st. ,.Add waterandfollow pacl_ge direceons.
Convection Baking and Roasting ._ich Method Works Best for ..... In a convection oven, Baking a fan circulates hot air evenly over, under • Convection baking is good for Jarge quantities of baked foods such as cookies, biscuits, muffins, and around the food. As e result, foods are evenly cooked and browned - often in shorter cooking times brownies, cupcakes, sweet rolls and bread. • Foods such as layer cakes or quick breads have a more even top when baked with the regular conventional baking method.
Baking: Reduce the oven temperature by 25 ° for convection baking. Times will be similar to or a few minutes lees than recipe recommendations. For multi-rack baking, it may be necessary to remove the pan on the bottom rack and/or top rack 1-2 minutes before the set time to prevent overbrowning. Cookie sheets should be made of shiny metal without sides. Three Rack Baking - For optimal brown ing, place cookie sheets or rectangular (9"x13") pans lengthwise, front to back on the oven racks.
Broiling Broiling is used for tender cuts of meat or When broiling in an electric oven, preheat 3-4 minutes for optimal browning. marinated meats, fish and some fruits and vegetables. The food For best results, steaks and chops should be at least 3/4" thick. Thinner cuts should be panbroiled. is placed directly under the top element or Before broiling, trim excess fat to prevent excessive spattering or smoking.
Generally for a brown exterior and rare interior, the meat should be close to the element or flame. If you want the meat well done, place the broiler pan farther from the element or flame. Increasing the distance between the meat and the heat source will decrease spattering and smoking. When broiling in an electric oven, the door should be opened to the broil stop position (about 4"). When broiling with e gas oven, the door should be closed. If the food requires turning, broil until the top side is brown.
