Page 1
24-inch Electric .Wall Oven
with Time-Of-Day Clock and Timer
(Read and keep these instructions for future reference)
8112P126-60
(01-95-00)
Page 2
ABOUT YOUR NEW ELECTRIC WALL OVEN
Congratulations on your choice of this appliance. As you use
your new wall oven, we know you will appreciate the many
features that provide excellent performance, ease of
cleaning, convenience and dependability.
New features have dramatically changed today's cooking
appliances and the way we cook. tt is therefore very
important to understand how your new electric wall oven
operates BEFORE you use it for the first time.
In this Owner's Guide, you will find a wealth of information
regarding all aspects of your appliance. By following the
instructions carefully, you will be able to fully enjoy and
propedy maintain your new wall oven.
In our continuing effort to improve the quality of our cooking
products, it may be necessary to make changes to the
appliance without revising this booklet. As an example, the
knob on your appliance may not look like the illustration in this
book.
Should you have any questions about using your new electric
appliance, please write to us at this address:
MAYTAG CUSTOMER SERVICE
Customer Assistance
P.O. Box 2370
Cleveland, TN 37320-2370
Be sure to include the model and serial numbers of your wall
oven. For your convenience, we have provided space below
to record this information.
IMPORTANT INFORMATION
For future reference we suggest you retain this
manual after recording the information in the
spaces provided. This information can be
found on the rating data plate located on the
front oven frame for single wall ovens. Open
the oven door to see the rating plate. For
double wall ovens, the data plate is located on
the front oven frame of the lower oven.
MODEL NUMBER:
SERIAL NUMBER: AUTHORIZEDSERVICER:
DATE OFPURCHASE:
IMPORTANT: Retain the proof of purchase
documents for warranty service.
DEALER FROM WHOM PURCHASED:
ADDRESS:
CITY:
PHONE:
ADDRESS:
CITY:
PHONE:
Page 3
Read all instructions before using this appliance.
The followlng instructions are based on safety
considerations and must be strictly followed to
eliminate the potential risks of fire, electric shock
or personal injury.
Installation
Installation of unit must be in accordance with
local and national fire codes and with clearances
from combustible surface or materials as listed in
the Installation Instructions. Be sure appliance is
securely installed in a cabinet that is firmly
attached to the house structure and is grounded to
avoid shock hazard.
Adjustment and service of this unit must be done
by a qualified installer to insure proper operation,
avoid possible damage of the unit or injury to an
unqualified installer.
Care should be given to location of appliance. Be
sure floor covering under appliance, walls adjacent
to appliance, cabinetry adjacent to appliance, and
other materials adjacent to appliance can
wiLhstand prolonged heat.
General
Never use oven to heat or warm a room.
This
instruction is
based on
safety
considerations,
to prevent
potential
hazards and to
prevent
damage to the
unit.
Loose-fitting or hanging garments should never be
worn while using the appliance.
Do not store or use gasoline or other flammable
materials, vapors and liquids in the vicinity of this
or any other appliance. The fumes can create a fire
hazard or explosion.
Do not use oven as a storage area for food or
cooking utensils.
If appliance is installed near a window, take steps
to prevent curtains from blowing over elements
creating a fire hazard.
Be certain all packing materials are removed
from the oven before operating, to prevent fire
or smoke damage should the packing material
ignite.
Circuit Breaker or Fuse
Locate and mark circuit breaker or fuse. Never
replace a blown fuse or reset a circuit breaker
until you know what has caused the fuse to blow
or circuit to be tripped. Always replace a bloom
fuse with one of the correct amperage, do not use
a substitute.
To eliminate the hazard of reaching over hot
surfaces, cabinet 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.
Servicing
Do not repair or replace any part of this unit
unless such service is specifically recommended in
this booldet. All servicing not specifically
recommended in this booklet must be referred to a
qualified service tecrmicimL
Always disconnect unit or cut-off power to unit by
removing fuse or by tripping circuit breaker
manually to the "off" position, before any
servicing.
Page 4
Child Safety
Do not leave children alone or unsupervised near
the appliance
when It is in
use or is still
hot.
Children
should never
be allowed to
sit or stand
on any part of
the appliance.
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
controls or other parts of the unit.
Let hot utensils cool in a safe
place, out of reach of small
children.
Caution: Do not store items of
interest to children in cabinets
above an appliance. Children
climbing on the applimlce to reach
items could be seriously injured.
An appliance should not be used
as a step stool to cabinets.
Oven Safety
Use care when opening oven door. Let hot air or
steam escape before removing or replacing food.
Do not place excessive weight on an open oven
door or stand on an open oven door as, in some
cases, it could cause the oven to tip over, breakage
of the door, or serious injury.
Always place oven racks in the desired positions
while oven is cool. If a rack must be removed while
hot, be careful to avoid contact of pot holders wlth
hot oven elements.
Slide oven rack out to add or remove food, using
dry, sturdy pot holders, Always avoid reaching into
oven to place or remove food.
Use only dry potholders. Moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holder touch hot heating
elements. Do not use a towel or other bulky cloths.
DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACE OF OVEN. Heating elements
may be hot even though they are dark in color.
Interior surfaces of an oven become hot enough to
cause burns. During and after use, do not touch,
or let clothing or other flammable materials contact
heating elements or interior surfaces of oven until
they have had sufficient time to cool. Other
surfaces of the appliance may become hot enough
to cause burns - among these surfaces are the
oven vent opening and surfaces near the vent
opening, oven door, and oven window. Also do not
allow aluminum foil, meat probes or any other
metal object to contact heating elements.
IN CASE OF FIRE:
I. Turn oven controls off immedlately.
2. Use a dry chemical or foam-type extinguisher
or baking soda to smother fire or flame. Never
use water on a grease fire.
3. If a fire is in oven, smother by closing oven
door.
Turn off oven control at the completion of a
cooking operation.
Do not heat unopened food containers. Build-up of
pressure may cause container to burst and result
in injury.
Cleaning
Be sure all appliance parts are cool before
touching or cleaning them. Clean oven with
caution. If a wet sponge or cloth is used to wipe
spills on a hot cooking area, be careful to avoid
steam burns. Some cleaners can produce noxious
fumes if applied to a hot surface.
Page 5
Venting
The oven vent is located above the oven door, {on
the right side for 24-inch wall ovens and the left
side for 30-inch wall ovens). Keep oven vent duct
unobstructed. Blockage of the vent prevents proper
oven air circulation and will affect'oven
performance. Avoid touching oven vent area while
oven is on and for several minutes after oven has
been turned off. Some parts of the vent and
surrounding area become hot enough to cause
burns.
Plastics
Many plastics are vulnerable to heat. Keep plastics
away from parts of the appliance that may become
warm or hot.
Aerosol Sprays
Many aerosol-type spray cans are EXPLOSIVE
when exposed to heat and may be highly
flammable. Avoid their use or storage near a hot
appliance.
Aluminum Foil
Use aluminum foil only as directed in this booklet.
Do not cover oven racks, the oven bottom or any
other part of the oven with aluminum foil. This -,vill
cause overheating of the oven. Do not use
aluminum foil liners to line oven bottom, except as
suggested in this booklet, Improper installation of
these liners may result in a risk of electric shock,
or fire.
Baking Accessories
This appliance has been tested for safe
performance using conventional cookware. Do
not use any devices or accessories that are not
specifically recommended in this mmmal. Do not
use add-on oven convection systems, The use of
devices or accessories that are not expressly
recommended In this booklet can create serious
safety hazards, result in performance problems,
and reduce the life of the components of the
appliance.
Prepared Food Warning
Follow food manufacturer's instructions. If a
plastic frozen food container and/or its film cover
distorts, warps, or is otherwise damaged during
cooking, immediately discard the food and its
container. The food could be contaminated.
Page 6
.i,, , iiiii i i iiiiiiii i
The display will flash when the wall oven is first connected to power or if power is
interrupted. The display will stop flashing once the time-of-day clock has been set.
To set the time-of-day clock:
1. Press the CLOCK pad.
2. Press and hold the HOUR pad to set the correct hours.
To change the time by a single hour, give the pad a short
tap.
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.
For example: To set the clock for 3:15, press and hold the
• HOUR pad until 3 appears in the hours display. Then press
and hold the MINUTE pad until 15 appears in the minutes
display.
To set the timer:
1. Press the TIMER pad. 0:59 (or one hour) will appear in
the display.
The timer will automatically begin counting down in
increments of one minute.
.
To set the timer for less than one hour, press the TIMER
pad then press and hold the MINUTE pad until the
desired time appears in the display. To change the time
by a single minute, give the pad a short tap.
.
Toset the timer for more than one hour, press the TIMER
pad then -
• Press the HOUR pad, 1:59 (or two hours) will
appear in the display.
• Press the MINUTE pad until the desired minutes
appear inthe display.
NOTE: Two hours is the maximum time that can be set.
4, When the time has elapsed, 0:00 will appear in the
display and continuous beeps will sound indicating the
timer has counted down.
5. Press the CLOCK pad to cancel the beeps. The current
time of day will reappear in the display.
TOcancel the timer: Press the CLOCK pad and the display
will return to the current time of day.
Page 7
Oven Characteristics
Everyoven has itsown characteristics.You may findthatthe
cooking times and temperatures you were accustomed to
with your previous oven may need to be altered slightly with
your new oven. It is normal to notice some differences
between this oven and your previous oven.
Fan
A fan automatically turns on whenever the oven is set for a
cooking operation. The fan will turn off when the oven is
turned off. (Note: The lower oven of the double wall oven
model has a fan and operates as described above.)
Oven Controls
The Thermostat knob is marked "UPPER OVEN" for double
ovens and "OVEN & BROILER" for single wall ovens. This
knob is used to select and maintain the oven temperature.
How To Set Oven .Controls
Toturn the oven on, both the Thermostat knob and Selector
knob must be set. The oven will not operate if the Selector
knob is left inthe OFF position. To turn the oven off, turn both
knobs to the OFF position.
To set the oven for baking or roasting:
1. When cool, position the oven rack in the oven depending
on what you are baking.
2. Turn the Thermostat knob to the desired temperature and
the Selector knob to BAKE.
3. Allow the oven to preheat for 10 to 15 minutes. The
indicato r light, located below the knob, will turn off when
the oven reaches the preset temperature.
4. Place the food in the center of the oven, allowing a
minimum of two inches between the utensil and the oven
walls.
Always turn this knob just TO the desired temperature not to
a higher temperature and then back. This allows for more
precise oven temperatures and is especially important if the
oven is being set for a critical baking operation. Turn this
knob to OFF whenever the oven is not in use.
OFF
BROIL
WARM
e
2O0
i
250
350 e 300
THERMOSTAT KNOB
BROIL_ oBAKE
SELECTOR KNOB
The Selector knob determines the type of oven operation.
Turn this knob to the desired setting. Each setting is
identified by an indent (stop) and a"click" sound. (Note: The
lower oven for double wall oven models does not have a
Selector knob.)
Oven Indicator Light
The OVEN indicator light, iocated on the control panel below
the knob, turns on whenever the oven isturned on. When the
oven reaches the preset temperature, the indicator light will
turn off and then cycle on and off as the oven elements cycle
on and off.
5. Check the food for doneness at the minimum time inthe
recipe. Cook longer if necessary. Remove food from the
oven and turn the Thermostat knob and Selector knob to
OFF.
Double Wall Oven - Lower Oven
The lower oven is equipped with only a bake element. For
best results, use the upper oven for delicate cooking such as
cakes, cookies, biscuits, or pies. Use either oven for
non-critical type of cooking such as meats or casseroles.
Broiling is done in the upper oven.
To set the lower oven for baking or roasting:
1. Turn the LOWER OVEN knob to the desired temperature
setting. (Note: The Selector knob is not used with the
lower oven.)
2. Allow the oven to preheat for 10 to 15 minutes. The
indicator light, located below the knob, wilt turn off when
the oven reaches the preset temperature.
3. Place the food in the center of the oven, allowing a
minimum of two inches between the utensil(s) and the
oven walls.
4. Check the food for doneness at the minimum time. Cook
longer if necessary.
5. Remove food from the oven and turn the LOWER OVEN
knob to OFF.
Page 8
Preheating
Preheating is necessary for proper baking results. It is not
necessary for broiling orroasting. Allow the oven to heat until
the desired oven temperature is reached, approximately 10
to 15 minutes.
Selecting a temperature higher than desired wiU not preheat
the oven any faster. Preheating at ahigher temperature may
have a negative effect on baking results.
Oven Racks
The two oven racks are designed with a lock-stop position to
keep racks from accidently coming completely out of the
oven. Do not attempt to change rack positions when the
oven is hot.
This wall oven is equipped with one "straight" rack and one
"off-set" rack to offer greater flexibility in locating food in the
oven. Place the off-set rack in the top position when cooking
on two racks. (Double wall oven: The lower oven is equipped
with only one straight oven rack.)
To remove: Be sure rack is cool. Pull rack out to the
lock-stop position. Tilt the front end up and continue pulling
rack out of the oven.
To replace: Place rack on rack supports, tilt up and push
toward rear of oven. Pull the rack out to the lock-stop
position to be sure rack is correctly replaced. Then return itto
its normal position.
Rack Positions:
Rack 4 (top of oven) used for two-rack cooking.
Rack 3 used for two-rack baking or most broiling.
Rack 2 used for most one-rack baking of cookies or biscuits
on a cookie sheet; baking cakes, bundt cakes or breads;
two-rack baking; roasting meats; cooking larger food; or,
broiling thicker items such as split chicken halves.
Rack I used for roasting turkey, baking angel food cake, pie
shells, frozen pies, souffles or bread.
It is important that air can circulate freely within the oven 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 walls. If cooking on two racks,
stagger the food to ensure proper air flow. Never place two
cookie sheets on one rack.
For optimum baking results of cakes, cookies or biscuits,
use one rack. Position rack so food is in the center of the
oven. Use either rack position 2 or 3and either the straight or
off-set rack.
If cooking on two racks, use rack positions 3 and 1, rack
positions 4 and 2 or rack positions 4 and 1. Place the off-set
rack in the top rack position.
Use of Aluminum Foil
Do not cover entire rack with aluminum foil or place foil
directly under cookware. To catch spillovers, place a piece of
foil, a little larger than the pan, on the rack below the pan. Do
not place aluminum foil across the bottom of the oven.
Page 9
Baking Tips
Use a reliable recipe and accurately measure fresh
ingredients. Carefully follow directions for oven
temperature and cooking time. Preheat oven if
recommended.
Use ,the correct rack position. Baking results may be
affected if the wrong rack is used.
* Top browning may be darker if food is located toward
the top of the oven. '
* Bottom browning may be darker if food is located
toward the bottom of the oven.
* 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.
Cookware material plays an important part in baking
results. Always use the type and size of pan called for in the
recipe. Cooking times or cooking results may be affected if
the wrong size is used.
* 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 the pan has sides, such as a
jelly roll pan, browning may not be even.
* If using heatproof glassware, or dark pans such as
Baker's Secret reduce the oven temperature by 25°F
except when baking pies or bread. Use the same baking
time as called for in the recipe.
Allow hot air to flow freely through the oven for optimum
baking results Improper placement of pans inthe oven will
block air flow and may result in uneven browning. For
optimum browning and even cooking results:
* Do not crowd a rack with pans. Never place more than
one cookie sheet, one 13x9x2-inch cake pan or two
9-inch round cake pans on one rack.
Stagger pans when baking on two racks so one pan is
not directly over another pan.
* Allow two inches between the pans or between the pan
and the oven walls or door.
Check the cooking progress at the minimum time
recommended in the recipe. If necessary, continue checking
at intervals untilthe food isdone. If the oven door is opened
too frequently, heat will escape the oven; this can affect
baking results and wastes energy
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.
Roasting Tips
Roasting isthe method for cooking large, tender cuts of meat
uncovered, without adding moisture. Most meats are
roasted at 325°F. It is not necessary to preheat the oven.
Place the roasting pan on either of the two lowest rack
positions.
Use tender cuts of meat weighing three pounds or more.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal
shoulder roast and cured or smoked hams.
Season meat, ifdesired, either before or after roasting. Rub
into the surface of the roast if added before cooking.
Place the meat fat-side-up on a rack in a shallow roasting
pan Placing the meat on a rack holds itout ofthe drippings,
thus allowing better heat circulationforeven cooking As the
If you add additional ingredients, use different pans, or
alter the recipe, expect cooking times to increase or
decrease slightly
fat on top of the roast metts, the meat is basted naturally,
eliminating the need for additional basting.
The cooking time is determined by the weight of the meat
and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of the
thickest part of the meat. It should not touch fat or bone.
Remove the roast from the oven when the thermometer
registers approximately 5°F below the desired degree of
doneness. As the meat stands, the temperature will rise.
NOTE: For more information on cooking meat and
poultry, contact the USDA Meat & Poultry Hotline at
1-800-535-4555.
Page 10
Common Baking Problems and Why They Happen
Cakes are uneven.
Cake high in middle.
Cake falls.
Cakes, cookies, biscuits
don't brown evenly.
Pans touching each other or
oven walls.
Batter uneven in pans.
Temperature set too low or
baking time too short.
Oven not level.
Undermixing.
Too much liquid.
Temperature set too high.
Baking time too tong.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Incorrect rack position,
Too much shortening or sugar.
Too much or too little liquid.
Temperature set too low.
Old or too little baking powder,
Pan too small.
Oven door opened frequently.
Added incorrect type of oil to
cake mix.
Added additional ingredients
to cake mix or recipe.
Incorrect rack position.
Oven door not closed properly.
Door gasket not sealing
properly.
Incorrect use of aluminum foil.
Oven not preheated,
Pans darkened, dented or
warped.
Cakes don't brown on top.
Excessive shrinkage.
Uneven texture.
Cakes have tunnels.
Cakes crack on top.
Cake not done in middle.
Incorrect rack position.
Temperature set too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large.
Temperature set too high.
Baking time too long.
Pans too close to each other
or oven wails.
Too much liquid.
Undermixing.
Temperature set too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature set too high..
Batter overmixed.
Temperature set too high.
Too much leavening.
Incorrect rack position.
Temperature set too high.
Pan too sma!l.
Baking time too short,
Cakes, cookies, biscuits
too brown on bottom.
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie
sheet.)
Pie crust edges too brown. Temperature set too high.
Pans touching each other or
oven walls.
Edges of crust too thin.
Pies don't brown on bet- Used shiny metal pans.
tom. Temperature set too low.
Pies have soaked crust.
Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.
Page 11
Broiling
Broilingis a method of cooking tender meats by direct heat.
The cooking time is determined by the distance between the
meat and the broil element, the desired degree of doneness
and the thickness of the meat. (Note: On double oven wall
ovens, only the upper oven can be used for broiling.)
Broiling Tips:
Broiling requires the use of the broiler pan and insert. The
broiler insert must be inplace to allow fat and liquidto drain to
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
Do not cover the broiler insert with aluminum foil as this
prevents fat from draining into pan below. For easier clean
up, line the broiler pan with foil and spray the insert with a
non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from curling. This also reduces smoking and
spattering.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to bewell
done or if excessive smoking and flaring occurs.
If meat is cooking or browning too quickly, you can reduce
the temperature of the broiling operation. Turn the
Thermostat knob to 350°F. Leave the Selector knob set at
BROIL. Expect cooking times to increase slightly.
See Care and Cleaning Chart on page 11 for instructions on
cleaning the broiler pan and insert.
_ [: )};)); : ?; )[?:;
_ of _ing !_ _ih :the _tat _
Broiltimes may need to be increased ifwall oven isinstalled
on a 208-volt circuit.
Broiling Chart
BACON
CHICKEN
Whole, split #2 - Off-set Rack Wetl Done
GROUND BEEF PATTIES
3/4 to 1-inch thick
PORK CHOPS
1/2 to 3/4-inch thick
#3 - Off-set Rack Well Done
#3 - Straight Rack Wolf Done Broil 15 to 19
#3 - Straight Rack Medium
Well Done
Broil at 350°F 6 to 9
Broil at 350°F 35 to 45
Broil 11 to 16
Broil 13 to 18
* The top rack position isposition #4. See page 6 for additional information on oven racks.
** Times are approximate and may vary depending on the meat,
Page 12
Page 13
Many different cleaning agents are recommended for the various parts of the wall oven. The following brands may help you to
make an appropriate selection: Mild abrasive cleaners (Bon Ami, Cameo, Soft Scrub, Comet or Ajax); mild liquid sprays
(Fantastik, Formula 409); glass cleaners (Windex, Glass Plus, Cinch); non-abrasive scouring pad (Tufty). If a cleaning
product is recommended for use on plastic, glass or porcelain, it can be used on the same appliance finish.
Broiler pan & Soap & water. Plastic
insert scouring pad. Soap
filled scouring pad.
Dishwasher.
?
:,a :::?, 5;: _: !:; s_ _ [;:::_; _;:5 _;:: i I _ 75 ¢i
Control knobs Mild detergent & water.
Metal finishes:
Trim parts
Soap & water. Paste of Wash with soap and water. Remove stubborn soil with paste of baking
baking soda & water, soda and water. Do not use oven cleaner, abrasive or caustic agents.
Remove from oven after use. Cool then pour off grease. Place soapy
cloth over insert and pan; let soak to loosen soil. Wash in warm soapy
water. Use soap filled scouring pad to remove stubborn soi!. Clean in
dishwasher if desired.
To remove knobs, gently pull forward. Wash in mild detergent and
water. Donot use abrasive cleaning agents. They will scratch finish and
remove markings. Rinse, dry and replace. Turn each knob ON to see if
knobs have been replaced correctly.
They will damage the finish.
Oven racks
Porcelain enamel:
Oven,
Door liner.
See page 10 for
Continuous
Cleaning Oven.
Soap & water.
Cleansing powders &
plastic pads. Soap filled
scouring pad.
Mild liquid cleaners,
detergent or soap &
water. Cleansing
powders and non
abrasive nylon or
plastic pads.
Clean with soapy water. Remove stubborn soil with cleansing powder
or soap filled scouring pad. Rinse and dry.
Porcelain enamel is glass fused on metal. It may crack or chip with
misuse. Porcelain enamel is acid resistant, not acid proof. All spillovers,
especially acidic or sugar spillovers, should be wiped up immediately
with a dry cloth. Surface may discolor or dull if soil, especially acid soil,
is not removed. Never wipe off awarm or hot surface with a damp cloth.
This may cause cracking and chipping. Never use oven cleaners,
abrasive or caustic cleaning agents on exterior finish of wall oven. Oven
cleaner can be used on the porcelain enamel oven. Do not use oven
cleaner on the continuous cleaning oven.
Page 14
Oven Light
Before replacing light bulb, DISCONNECT POWER TO
OVEN. Be sure bulb is cool. Do not touch a hot bulb with a
damp cloth as the bulb may break.
To replace oven light bulb: Be sure bulb is cool. Use a dry
potholder, to prevent possible harm to hands, and very
carefully unscrew the light bulb.
Replace with a 40 watt appliance bulb and reconnect power
to oven. Reset the clock.
To turn on the oven light: Push the rocker switch located
on the control panel.
Oven Door
When opening oven door, allow steam and hot air to escape
before reaching in oven to check, add or remove food.
Do not attempt to open or close the 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.
Do not place excessive weight on an open oven door or
stand on an open oven door as, in some cases, it could
damage the door, cause the appliance to tip over and
possibly cause injury.
To remove door: Open door to the "stop" position (opened
about 4 to 6 inches) and grasp door with both hands at each
side. Do not use door handle to lift door. Lift up evenly until
door clears the hinge arms.
CAUTION: Hinge arms are spring mounted and will slam
shut against the oven if accidently hit. Never place hand or
fingers between the hinges and the front oven frame.
You could be injured if hinge snaps back.
To replace door: Grasp door at each side, align slots in the
door withthe hinge arms and slide door downontothe hinge
arms until completely seated on hinges.
Page 15
Before you call for service check these points if...
Part or all of your wall oven does not operate
• Isthe oven plug loose or disconnected from the electrical
outlet?
• Are any house fuses blown or circuit breakers tripped?
• Has the power supply to the home been interrupted?
• Are the oven controls properly set?
Food not baking or cooking correctly
• Are the oven racks properly placed for baking?
• Have you used aluminum foil correctly?
- Was the oven preheated as recommended?
• Are the controls properly set?
• Is there 2 inches of space between the pans and two
inches between the pans and the oven walls? Are the
oven and oven racks level?
• Was good cookware/bakeware of the proper size used?
• Was the oven vent covered or blocked?
° Are you using a tested recipe from a reliable source?
Baking results differ from previous oven
Oven thermostat calibration may differ between old and
new oven. The newer oven thermostat may be more
accurate than the one on you previous oven. Follow a
reliable recipe and review baking information on pages 7
to 8.
Food does not broil correctly
• Was the control set properly for broiling? (See page 9).
• Was the proper rack position used? (See page 6).
• Did you allow time for the broil element to preheat?
• Did you use the broiler pan that came with the oven?
• Was aluminum foil used on the broiler insert, blocking the
slits for fat drainage?
Oven light does not operate
• Is the bulb loose or burned out?
• Is the lightswitch in the On position?
How To Obtain Service
Do not attempt to service the appliance yourself unless
directed to do so in this book. Contact the dealer who
sold you the appliance for service.
If your appliance should require service or replacement
parts, contact your Dealer or Authorized Servicer. Use only
genuine factory parts if replacement parts are necessary,
Consult the Yellow Pages inyour telephone directory under
appliance for the authorized service center nearest you. Be
sure to include your name, address, and phone number,
along with the model and serial numbers of the appliance.
(See inside front cover for location of your model and serial
numbers,)
If you are not satisfied with the local response to your service
requirements, call or write Maytag Customer Service, 240
Edwards Street, S.E., Cleveland, TN 37311, (615)
472-3500. Include or have available the complete model
and serial numbers of the appliance, the name and address
of the dealer from whom you purchased the appliance, the
date of purchase and details concerning your problem.
If you do not receive satisfactory service, you may contact
the Major Appliance Consumer Action Panel by letter
including your name, address, and telephone number, as
well as the model and serial numbers of the appliance.
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
MACAP (Major Appliance Consumer Action Panel) is an
independent agency sponsored by three trade associations
as a court of appeals on consumer complaints which have
not been resolved satisfactorily within a reasonable period of
time.
Page 16
WHAT IS NOT COVERED BY THESE TWO WARRANTIES:
1. Conditions and damages resulting from any of the
following:
a. Improper installation, delivery, or maintenance.
b. Any repair, modification, alteration or adjustment not
authorized by Maytag Customer Service, or an
authorized servicer,
c. Misuse, abuse, accidents or unreasonable use.
d. Incorrect e}ectrical current, voltage or supply.
e, Improper setting of any control.
2. Warranties are void ff the origina_ serial numbers have
been removed, altered, or cannot be readily determined.
3. Light bulbs.
4. Products purchased for commercial or industrial use,
5, The cost of service or service call to:
a. Correct installation errors.
b. Instruct the consumer on the proper use of the
c. Transport the appliance to a servicer.
6. CONSEQUENTIAL OR INCIDENTAL DAMAGES
SUSTAINED BY ANY PERSON AS A RESULT OF ANY
BREACH OF THESE WARRANTIES. Some states do
not allow the exclusion or limitation of consequential or
incidental damages, so the above exclusion may not
apply to you.
HOW TO RECEIVE WARRANTY SERVICE
1. Contact the dealer from whom you purchased the appliance or any authorized servicer to receive
warranty service under these warranties.
2. Should you not receive satisfactory warranty service from your local servicer, contact:
Maytag Customer Service
240 Edwards Street, S.E.
Cleveland, TN 37311
(615) 472-3500
product.
(12/93)
3. Have the following information available when requesting warranty service:
- Your name and address.
- The model and serial numbers of your appliance.
The name and address of your dealer or servicer.
- The purchase date of your appliance.
- A clear description of the problem.
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