FOR FUTURE REFERENCE Congrabdations on your choice of a Maytag gas range. On the following pages yon will find information regarding the operation of your new range. By following these instructions carefully, yon will be able to fully TABLE OF enjoy and maintain your range. Please take a moment to review the enclosed booklet, "Cooking Made Simple" CONTENTS Page as well. Whether you need assistance in selecting the right cookware or reviewing the dos and don'ts of ............. 1-3 Electronic Clock ..
IMPORTANT Read all instructions this appliance, SAFETY INSTRUCTIONS before using 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.
Child Safety when the range is replaced. Look underneath Do not leave children alone or unsupervised appliance when it is in use or is still hot. Children be hot. taught that the appliance and utensils in or on it must can be verify that one of the rear leveling legs is properly engaged in the bracket slot. The anti-tip device secures the rear leveling leg to the floor when properly engaged. Mso, be sure the range is properly re-installed.
Always place oven racks in the desired positions while Cleaning oven is cool. If a rack must be moved while hot, use a dry potholder. Always turn the oven off at the end of cooking, Use care when opening the oven door. Let hot air or Turn off all controls and wait for appliance parts to cool before touching or cleaning them. Do not touch the burner grates or surrounding areas until they have had sufficient time to cool. steam escape before removing or replacing food.
ELECTRONIC CLOCK The electronic clock and timer on your Maytag range will flash 12:00 when power is first supplied to the range or if there is a power failure. Once the time-oGday clock 3. Press and hold the MINUTE pad to set the correct minutes. To change the time by a single minute, give the pad a short tap. has been set, the display will stop flashing.
SURFACE COOKING Sealed Burners The sealed burners of your range are secured eooktop and are not designed to be removed. to the Since the burners are sealed into the cooL'top, boilovers or spills won't seep underneath the eooktop. Cooktop Your range features two special Power Burners located in the left rear and right front positions.
Lighting the Surface Burners 1. Place a pan on the burner grate, Use a HIGH flame / 2. Push in and turn on the knob to the START position, A clicking sound will be heard and the burner will light. setting to quickly bring foods to a boil or to begin a cooking operation. Reduce to a lower 3. After the burner lights, turn the knob to the desired flame size. The clicking will not stop until the knob is turned from the START position, setting to continue cooking.
USING YOUR OVEN Every oven has its own characteristics. You may find Oven Racks that the cooking times and temperatures vary. slightly from your old oven, This is normal, Your Maytag range is equipped with pilotless ignition, With this type of ignition system, the oven will not operate during a power failure or if the range is disconnected from the wall outlet.
Oven Bottom To protect the oven bottom against spillovers, use the correct pan size. The oven bottom can be removed for cleaning ifspillovers occur. To remove: When cool, remove the oven racks. Slide the two catches, located at each rear comer of the oven bottom, toward the front of the oven. Lift the rear edge of the oven bottom slightly; then slide it back until the front edge of tile oven bottom clears the oven front flame. Remove the oven bottom from the oven.
RANGE CLEANING Cleaning CHART Agents* Many different cleaning agents are recommended for the various parts of the ranges. Read product specific recommendations. The following brand names may help you to make an appropriate selection: l. 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 as Windex and Glass Plus. 4. Non-abrasive plastic and nylon scouring pads.
Range Cleaning Removing Servicing Chart (continued) Range for Cleaning When necessary, follow these procedures appliance for cleaning or servicing: and to remove 1. Shut offthe gas supply to the appliance, 2. Disconnect the electrical supply to the appliance. 3, Disconnect gas supply tubing to appliance, 4. Slide range forward to disengage anti-tip bracket. (See Installation location of bracket.) PAGE 10 range from the Instructions for 5, Reverse procedure to reinstall.
MAINTENANCE Electrical Connection Appliances which require electrical power are equipped with a three-prong grounding plug which must be plugged directly into a properly grounded three-hole 120 volt electrical outlet, If an ungrounded, two-hole or other type electrical outlet is encountered, it is the personal responsibility of the appliance owner to have receptacle replaced with a properly grounded three-hole electrical outlet.
normal To Receive Warranty home nse will be Service To locate an authorized service company in your area contact the Maytag dealer from whom ),our appliance Maytag Customer Service.
Common Baking If you have carefully may be helpful. Problems followed and Causes the basic instructions Cause Slow baking and still experienee poor results, Problem Cause Baking or roasting time too or roasting, Too little leavening. short. Overmixing. Temperature too low. Oven out of calibration. Old oven out of calibration. Incorrect use of 'aluminum foil. Oven not preheated. Pan too large, Oven temperature too high. Baking time too long.
Roasting Boasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture, Place the meat 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 basted naturally; General Tips Most meats are roasted at 325°F. It is not eliminating the need for additional basting.
Broiling The distance from the heat source depends on the thickness of the meat. Thin cuts (3/4 to 1 inch) should be placed 2-3 inches from the heat; 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 burner. The degree of doneness is determined by the distance between the meat and the burner, and the length of thicker cuts should be placed 3-5 inches from the heat.
CARE AND CLEANING Gas Burners and Cooktop Clean the surface burners as necessary with warm soapy water. Remove any stubborn soil by soaking the burner, then scouring it with a powdered cleanser or a soap-filled scouring pad. Clean the gas ports with a straight pin. Do not enlarge or distort the ports. Do not use a wooden toothpick since it may break off and clog the port. Do not clean the burners with any of the following caustic cleaners: commercial oven cleaner, dishwasher detergent, or metal polishes.
RANGE CLEANING CHART Cleaning Agents* Many different cleaning agents are recommended for the various parts of the ranges. The following brand names may help you to make an appropriate selection: 1. Mild abrasive cleaners such as Bon Ami, Soft Scrub, Bar Keepers Friend, Cameo. 2. Mild liquid sprays such as Fantastik, Formula 409. g. Glass cleaner such as Windex, Glass Plus. 4. Plastic and nylon scouring pads. DO NOT USE abrasive cleansing powders such as Comet or Zud, soap-filled scouring pads like S.O.S.
Range Cleaning Part Chart (continued) Cleaning Agents Tips and Precautions Oven Interior Manual Clean Soap and water Mild abrasive cleaners and Do not use metallic scouring pads because they will scratch the surface. plastic pads Commercial oven cleaner When using commercial oven cleaners follow the manufacturer's instructions.
MAINTENANCE Electrical Connection WARNING: Appliances which require electrical power are equipped with a three-prong grounding plug which must be plugged directly into a properly grounded three-hole 120 volt electrical outlet, If an ungrounded, two-hole or other type electrical outlet is encountered, it is the personal responsibility of the appliance owner to have receptacle replaced with a properly grounded three hole electrical outlet.
To Remove Lift-Off Door Open the door to the first stop position (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 dears the hinge arms. Removing Range for Cleaning and Servicing When necessary, follow these procedures to remove the appliance for cleaning or servicing: 1. Shut off the gas supply to the appliance. 2. Disconnect the electrical supply to the appliance. 3.
BEFORE YOU CALL FOR SERVICE Check these points if...
RANGE WARRANTY Full One Year Warranty For one (1) year from the date of original retail purchase, any part which fails in normal home use will be repaired or replaced free of charge. Limited Warranty 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 for the part itself, with the owner paving 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.
