Magic Chef CES1350AAH Owner’s Manual

Owner's Guide

with ElectronicControl

For Freestanding, Slide-in and Drop-in Ranges

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TABLE OF CONTENTS

Manual Clean

ElectricRange

IMPORTANT SAFETY INSTRUCTIONS .......... 2-4

RANGEFEATURES ............................. 5

CLOCKAND OVEN CONTROL .................. 6

ABOUT YOUR COOKTOP ...................... 7-9

• Cooktop ..................................... 7-8

• Coil Elements, select models ................. 8

• Smoothtop Cooktop, select models ........... 9

ABOUT YOUR OVEN ......................... 10-12

-About The Control ......................... 10

• How:To Set Oven ........................ 11-12

ABOUT YOUR RANGE ...................... 13-15

• Oven Vent ................................ 13

- Oven Door ................................. 13

• Oven Window ............................. 14

• Oven Ught ................................ 14

• Oven Rack ................................ 14

• Storage Drawer ............................ 15

• Leveling Legs .............................. 15

CLEANING CHART ......................... 16-18

ABOUT COOKING ........................... 19-24

• Surface Cooking ......................... 19-20

• Aluminum Foil Usage ...................... 21

• Baking & Roasting ....................... 22-23

• Broiling ................................... 24

ABOUT SERVICE ........................... 25-26

• Troubleshooting Chart ................... 25-26

WARRANTY .................................. 28

FOR CUSTOMER ASSISTANCE CALL 1-800-688-1120

8113P199-60

(10-98-0o)

Thank You. for purchasing our cooking

appliance. To help you obtain the maximum in cooking

satisfaction, we offer these suggestions:

[]C_Read this manual before using the appliance.

IC_ Review all safety and caution instructions.

Review the Troubleshooting Chart on

pages 25 to 26 if service becomes necessary.

RUCT!aNS

Read and follow all instructions before using this

appliance to prevent the potential risk of fire, electric

shock, personal injury or damage to the appliance as a
result of improper usage of the appliance. Use appliance

only for its intended purpose as described in this manual.

To ensure proper and safe operation: Appliance must
be properly installed and grounded by a qualified

technician.

Include the model and serial numbers of your

appliance when requesting service.

• Proof of purchase such as sales receipt
will be needed for warranty service.

[]C_You can contact us at:

Maytag Appliances Sales Company
Attn: CAIR s" Center

P. O. Box 2370
Cleveland, TN 37320-2370

1-800-688-1120

In our continuing effort to improve the quality and
performance of our cooking appliances, it may be

necessary to make changes to the appliance without
revising this manual.

....WARNING

• ALL RANGES CAN TIP AND
CAUSE INJURIES TO PERSONS.

INSTALL ANTI-TIP DEVICES

PACKED WITH RANGE.

(

WARNING: To reduce risk of tipping of the appliance

from abnormal usage or by excessive loading ofthe oven
door, the appliance must be secured by a properly

installed anti-tip device.

Check if device is properly installed.

• For models with a storage drawer, remove drawer.

• For models without drawer: Remove the four screws
that secure the lower panel to the range.

Look underneath range to make sure 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. You should check this anytime

the range has been moved.

FOLLOW ALL INSTALLATION

INSTRUCTIONS.

Turn off appliance and ventilating hood to avoid spreading
the flame. Extinguish flame then turn on hood to remove

smoke and odor.

• Cooktop: Smother fire or flame in a
pan with a lid or cookie sheet. _

NEVER pick up or move a

flaming pan.

• Oven: Smother fire or flame by closing the oven door.

Do not use water on grease fires. Use baking soda, a dry
chemical or foam-type extinguisher to smother fire or

flame.

WARNING: NEVER use appliance
door, or drawer, if equipped, as a

step stool or seat as this may result
in possible tipping of the appliance,

damage to the appliance, and
serious injuries.

NEVER leave surface units
unattended especially when using

high heat settings. An unattended
believer could cause smoking and a

greasy spillover can cause a fire.

If appliance is installed near a window, proper

precautions should be taken to prevent curtains from
blowing over surface elements.

NEVER use appliance to warm or
heat the room. Failure to follow this

instruction can lead to possible
burns, injury, fire, or damage to the

appliance.
NEVER wear loose-fitting or

hanging garments while using the

appliance. Clothing could catch
utensil handles or ignite and cause
burns if garment comes in contact

with hot heating elements.

To ensure proper operation and to avoid damage to the
appliance or possible injury, do not adjust, service, repair
or replace any part of the appliance unless specifically

recommended in this manual. Refer all other servicing to a

qualified technician.
NEVER store or use gasoline or other combustible or

flammable materials in the oven, near surface units or in

the vicinity of this appliance as fumes could create a fire
hazard or an explosion.

To prevent grease fires, do not let cooking grease or other
flammable materials accumulate in or near the appliance.

This appliance is equipped with different size surface
elements. Select pans having flat bottoms large enough to

cover element. Proper relationship of pan to element will
improve cooking efficiency.

If pan is smaller than element, a
portion of the element will be

exposed to direct contact and
could ignite clothing or potholder.

Only use certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils suitable for cooktop

or oven service that will not break due to the sudden
change in temperature. Follow utensil manufacturer's

instructions when using glass.

Turn pan handle toward center of

cooktop, not out into the room or

over another surface element. This

reduces the risk of burns, ignition of

flammable materials, or spillage if
pan is accidently bumped or
reached by small children.

To prevent damage to removable heating elements, do not
immerse, soak or clean in a dishwasher or self-clean

oven. A damaged element could short resulting in a fire or
shock hazard.

Use only dry potholders. Moist or
damp potholders on hot surfaces
may result in a steam burn. Do not

let potholder touch hot heating
elements. Do not use a towel or

other bulky cloth which could
easily touch hot heating elements

and ignite.

Always turn off all controls when cooking is completed.
NEVER heat unopened containers on the surface unit or

in the oven. Pressure build-up in the container may cause
container to burst resulting in burns, injury or damage to
the appliance.

NEVER use aluminum foil to line drip bowls, or to cover
an oven rack or oven bottom. Misuse could result in risk of

electric shock, fire, or damage to the appliance. Use foil
only as directed in this manual.

Make sure drip bowls are in place as absence of these
bowls during cooking could damage wiring or parts.

NEVER cook on broken cooktop. Contact a qualified
technician immediately. If cooktop should break, cteaning
solutions and spillovers may penetrate the broken cooktop

and create a risk of electric shock.
Clean cooktop with caution. Some cleaners can produce

noxious fumes if applied to a hot surface. If a wet sponge,
cloth, or paper towel is used to wipe spills on a hot

cooking area, be careful to avoid steam burn.

Use care when opening door. Let hot
air or steam escape before removing

or replacing food.
For proper oven operation and

performance, do not block or obstruct
oven vent duct.

Always place oven racks in desired locations while oven is
cool. If rack must be moved while oven is hot, do not let

potholder contact hot heating element in oven.

Clean range hood and filters frequently to prevent grease
or other flammable materials from accumulating on hood

or filter and to avoid grease fires.
Turn the fan on when flamb6ing foods (such as Cherry

Jubilee) under the hood.

NEVER leave children alone or
unsupervised in area where
appliance is in use or is still hot.

NEVER allow children to sit or stand
on any part of the appliance as they
could be injured or burned.

CAUTION: NEVER store items of
interest to children in cabinets

above an appliance or on backguard
of a range. Children climbing on

appliance, door or drawer to reach
items could damage the appliance
or be burned or seriously injured.

Children must be taught that the appliance and utensils in

or on it can be hot. Let hot utensils cool in a safe place,

out of reach of small children. Children should be taught

that an appliance is not a toy. Children should not be
allowed to play with controls or other parts of the unit.

Use extreme caution when moving the grease kettle or
disposing of hot grease. Allow grease to cool before

attempting to move pan.

NEVER touch surface or oven

heating elements, areas near
elements or interior surfaces of

oven,

Heating elements may be hot even
though they are dark in color. Areas

near surface elements and interior
surfaces of an oven may become hot enough to cause

burns. During and after use, do not touch or let clothing
or other flammable materials contact heating elements,
areas near elements, or interior surfaces of oven until

they have had sufficient time to cool.

Other potentially hot surfaces include: Cooktop, areas
facing the cooktop, oven vent opening, surfaces near the
vent opening, oven door, areas around the door, and oven

window.

ELECTRONIC CONTROL
(page 6)

OVEN LIGHT SWITCH (page 14)

BACKGUARD

(page 8)

SURFACE ELEMENTS

(pages 8 and 9)

COOKTOP (page 8)

ANTI-TIP BRACKET

(page 15)

SURFACE INDICATOR LIGHTS

7)

(page 7)

OVEN VENT (page 13)

on smoothtop range
on coil element range

HOT SURFACE INDICATOR
(smoothtop cooktop only)

(page 9)

BROIL ELEMENT (not shown)

_K SUPPORTS

OVEN RACKS
(page 14)

LEVELING LEG (page 15)

RATING PLATE

STORAGE DRAWER (select models)
(page 15)

For slide-in and drop-in ranges: The surface control knobs and electronic control are on the manifold
panel which is located above the oven door.

OVEN DOOR

(page 13)

OVEN WINDOW

D

ELEMENT

Press this pad
to cancel all

operations
except the

TIMER. The
time of day will

reappear in the
display.

[Timer] IV]"

Press or press
and hold these

pads to enter

the time, tem-

perature, or to

-- select Hi or Lo
broil.

1. Press the CLOCK pad.

• The colon will flash for 30 seconds to I Cleck _
indicate that the clock time may be set.

• tf the colon is not flashing, press the CLOCK pad

again.
The clock time can not be set if the control is set

for a bake or broil operation.

2. Set the correct time of day using the A
and V pads.

• If the • or V pad is not pressed

within 30 seconds, the program will
cancel. Press the CLOCK pad again.

3. Press the CLOCK pad again to lock in the correct

time of day.

This pad is used to set the oven temperature for a
baking or roasting operation. See page 11 for additional

information.

1. Press the BAKE pad. (_ C_

2. Press the • or V pad to set i_

the oven temperature.

This pad is used to set the oven for a broiling operation.

See page 12 for additional information.

t----_

CN

The TIMER can be set from one minute (:01) up to 11

hours and 50 minutes (11:50). The timer does not
control the oven.

1. Press the TIMER pad.

• :00 will appear in the display. The TIMER indicator

• will flash in the display.

2. Press the • or V pad until the desired
time is displayed.

• The timing operation will begin as soon

as the time is set.

The flashing colon indicates that a timing operation

is in progress.

The colon will not flash if the time of day
temperature is displayed. The TIMER indicator •

will remain in the display as a reminder.
The timer count down will be displayed unless

another function is programmed after setting the

timer,

• A single beep signals the end of the operation.

"End" will appear in the display. If the time of day or
oven temperature is displayed "End" will not
appear.

• "End" will remain in the display and a short beep

will sound every 30 seconds to remind you that the
operation has completed.

3. Press the CANCEL pad and the time of
day will reappear in the display.

or oven

2. Press the • or V pad to

1. Press the BROIL pad. _ (_

select HI or LO broil.

To cancel the timer operation: Press and

hold the TIMER pad for 4 seconds.

f

Before cooking...

• Always place a pan on the surface unit before you
turn iton. To prevent damage to range, never

operate surface unit without a pan in place.

• NEVER use the cooktop as a storage area for food
or COGkware.

During cooking...

• Be sure you know which knob controls which surface
unit. Make sure you turned on the correct surface
unit.

• Begin cooking on a higher heat setting then reduce
to a lower setting to complete the operation. Never

use a high heat setting for extended cooking.

• NEVER allow a pan to boil dry. This could damage
the pan and the appliance.

• NEVER touch cooktop until ithas cooled. Expect
some parts of the cooktop, especially around the

surface units, to become warm or hot during
cooking, Use potholders to protect hands.

After cooking...

• Be sure surface element is off after cooking.

• Clean up greasy spills as soon as possible.

Other tips...

• To eliminate the hazard of reaching over hot surface
elements do not install cabinet storage directly

above a unit.

If storage is provided, limit it to items that are
infrequently used and can be safely stored in an

area subjected to heat,

Temperatures may be unsafe for items such as
volatile liquids, cleaners or aerosol sprays,

• Aerosol-type spray cans are EXPLOSIVE or highly
flammable when exposed to heat. Avoid their use or

storage near an appliance.

NEVER leave any items, especially plastic items,
unattended on the cooktop. The hot air from the vent

may ignite flammable items, melt or soften plastics,
or increase pressure in closed containers causing

them to burst.

• NEVER allow aluminum foil, meat probes or any

other metal object, other than a utensil on a surface

element, to contact heating elements,

J

1. Place pan on surface unit.

2. Push in and turn knob to desired
setting.

° Each knob is identified by

international symbols located
below each knob,

• Knob can be turned in either

direction.

• Knob can be set on any number

or between any numbers.

3. After cooking, turn knob to OFF then
remove pan.

OFF

LOW/_'_ IG H

5

©0 ,,.e-- INTERNATIONAL
©© SYMBOLS

RIGHT REAR

A SURFACE indicator light located on the backguard for
free-standing ranges and on the manifold panel fopslide-in

and drop-in ranges, will turn on whenever a surface unit is

turned on. Light will turn off when surface unit is turned

off.

_FF or_

--w i

SURFACE oo

INDICATOR '_ .........

LIGHT

Freestanding ranges with a coil element cooktop will feature
a lift-up cooktop.

The cooktop does not lift up on these models:

• Smoothop cooktop

• Slide-in or drop-in range

To prevent staining or discoloration of cooktop:

• Clean cooktop after each use.

• Wipe acid or sugar stains as soon as they occur as
these stains may discolor or etch the porcelain.

To raise the cooktop:

1. When cool, grasp the front edge of the cooktop.

2. Gently lift up until the two support rods, at the front of
the cooktop, snap into place.

SUPPORTROD

I
I
I

I

To lower the cooktop:

t. Hold the front edge of the cooktop and carefully push

back on each support rod to release the notched
support.

2. Then gently lower the top into place. The support rods
will slide into the range frame.

• When an element is turned on, it will cycle on and off
to maintain the heat setting.

• Coil surface elements are self-cleaning,

• Do not immerse elements in water.

To remove element:

1. When cool, raise element.

2. Carefully pull out and
away from receptacle.

To replace element:

1. Insert terminals on the element __,_
into receptacle.

2. Gently lift up on outer edge of
element while inserting terminals
into receptacle. TERMINALS

3. Gently press down on outer edge of element until
element sits level on drip bowl.

NOTE: When replacing element, be sure support leg
on element is inserted into the slot in the front of the

drip bowl.

Be sure drip bowl is properly
installed and in place.

Drip bowl will not "rock" when
installed properly. Notch above

opening on bowl should be
centered over screw that secures

receptacle to the cooktop.

• Absence of these bowls during cooking
may subject wiring or component parts underneath

the cooktop to damage.

• To prevent risk of electric shock or fire, never line drip

bowls with aluminum foil.

Your range will be equipped with either chrome plated or

porcelain coated steel drip bowls.

Chrome drip bowls will turn blue or gold over time or
if overheated. This type of discoloration is normal and

permanent. It will not affect cooking performance.

To protect the chrome or porcelain finish:

• Avoid using high settings for long periods of time.
, Reduce to a lower setting once food begins

cooking.

° Do not use oversized cookware. Pan should not

extend more than 1 inch from the element.

• Clean bowls after each use.

• Cooktop may emit a light smoke and odor the first few
times cooktop is used. This is normal.

• Element under smoothtop cycles on and off to maintain
the preset heat setting. Element will glow red when it
cycles ON.

• Smoothtop RETAINS heat for a period of time after the
unit is turned off. When the HOT SURFACE light turns
off, cooktop will be cool enough to touch.

Before using cooktop for the first time, clean it

thoroughly as directed in the cleaning chart on page 18.
This will protect the smoothtop and will guarantee a
clean cooktop when the elements are turned on.

Aluminum foil will damage the smoothtop if it melts onto
the top. Never use aluminum foil or foil-type disposable

containers such as popcorn poppers. They may leave
metal marks or may permanently melt onto the

smoothtop.

Important: Watch sugary or starchy solutions carefully to
avoid boilovers. If a sugar solution (jam, jelly, candy) or a

starch solution (potatoes, rice) boils over, it may pit or
discolor the smoothtop. Turn element to LOW and clean

immediately. See page 18 for cleaning instructions.

HOT SURFACE light will turn on when smoothtop cookt
is hot. Light will turn off when top cools. Hot surface ligh

is located either on the backguard or at the back center

the cooktop.

HOTSURFACE_ ....

UGHTON _'_i

BACKGUARD 0

TO PROTECT SMOOTHTOP from scratching, chipping, etching, or metal marks:

• Clean smoothtop after each use .....

o Never let pan boil dry as this will permanently

damage top,

• Never use smoothtop as a work surface or cutting
board.

• Never cook food directly on smoothtop.

• Never place trivet or wok ring between top and pan.
These items can mark or etch the top.

Never place plastics on warm or hot smoothtop.
Plastic may melt onto top. Top may chip or pit in

attempting to remove plastic,
Never leave sugar, salt, sand, soil, shortening, or fat

on smoothtop. They may scratch or damage top.
Only use flat-bottom pans that are free of soil, rough

areas, nicks or scratches as these may soil or
scratch the top.

"m

• Be sure all packing material is removed from oven
before turning on.

• Do not use oven for storing food or cookware.

• Many aerosol-type spray cans are EXPLOSIVE

when exposed to heat and may be highly flammable.
Avoid their use or storage near the: oven.

• Allow steam and hot air to escape before reaching
into oven to check, add, or remove food.

• A beep sounds each time a function pad is pressed.
There is no beep for the A or V' pad.

• The oven will automatically turn off if it is left on for 12
hours and 000 will appear in the display. Press the

CANCEL pad and the time of day will reappear in the
display.

• If a fault code (example: F 2) is displayed and beeps
sound, press the CANCEL pad. If the fault code
continues, see page 26.

Prepared Food Warning: Follow food manufacturer's
instructions, ff a plastic frozen food container and/or

its cover distorts, warps, or is otherwise damaged
during cooking, immediately discard the food and its

container. The food could be contaminated.

• Follow the manufacturer's directions when using
oven cooking bags.

Because each oven has its own baking characteristics, do
not expect your new oven to perform exactly like your

previous oven. Allow a period of adjustment.

If you press the BAKE pad and do not set an oven

temperature within 30 seconds, the program will
automatically cancel and the time of day will reappear

in the display.

To recall the preset temperature during preheat, press
the BAKE pad. The temperature will be displayed for 30

seconds.
To change the oven temperature during cooking, press

the BAKE pad then press the • or V pad until the

desired temperature is displayed.

The oven features an automatic shut-off. If the oven is

left on for t 2 hours it will automatically turn off and 000

will appear in the display. Press the CANCEL pad and
the time of day will reappear in the display.

BAKE INDICATOR

1.PresstheBAKEpad.

• 000 ° will appear in the display.

• BAKE indicator will flash in the display.

2. Press the • or V pad. Then press either pad until the
desired oven temperature is displayed.

• 350° will appear in the display when either pad is

pressed once.

• The oven temperature can be set from 170 ° to

550 °.

• The BAKE indicator and 75° or the actual oven

temperature, whichever is higher, will appear in the
display.

• The temperature in the display will increase in 1°

increments until the oven reaches the preset

temperature.

• Allow 10 to 15 minutes for the oven to preheat.

• A single beep will sound when the oven is

preheated.

3. Place the food in the center of the oven allowing a
minimum of 1 to 2-inches between the pan and the

oven walls.

Bake

Broil

Bake

Broil

4. Check food for doneness at the minimum cooking

time. Cook longer as needed. Cooking time may vary
from oven to oven.

5. At the end of cooking, press the CANCEL pad and

remove the food from the oven.

• The current time of day will reappear in the display.

1.PresstheBROILpad.

Bake

• 000wiltappearinthedisplay,

• BROIL indicator will flash in the display.

2. Press the • pad to select HI BROIL for normal
broiling or press the • pad to select LO BROIL for

low temperature broiling.

3. For optimum browning results, remove the broiler pan
and preheat the broil element for 3 minutes.

4. Broil with the oven door opened to the broil stop posi-

tion (opened about 6-inches).

• Turn meat once about half way through cooking.

• Check for doneness by cutting a slit in the meat near

the center for desired color.

5. At the end of cooking, remove the broiler pan and

press the CANCEL pad.

° The current time of day will reappear in the display.

• Use HI BROIL for most broil operations.

Broil

BROIL INDICATOR

Bake:

• Select LO BROIL when broiling longer cooking foods

such as poultry. The lower temperature allows food to
cook to the well done stage without excessive

browning. Cooking time will increase if LO BROIL is
selected.

• See page 24 for additional information on broiling.

• When oven is i:nuse, the areanear the oven

vent opening may feel warm or hot to the touchi

On coil element cooktops, the oven

vent is located at the RIGHT REAR

element.

o

Be sure drip bowl for the right rear
element has a hole in the center to

allow proper oven venting.

Do not cover this drip bowl with aluminum foil as this

will block proper oven venting and may affect baking

results.

On a smoothtop, the vent is located at the center of the
backguard for freestanding ranges and at the back of the
cooktop for slide-in and drop-in ranges..

OVEN VENT LOCATION

on smoothtop range
on coil element range

OVEN VENT

OPENING

• WARNING: NEVER place excessive weight on or
stand on an open oven door. This could cause the
range to tip over, break the door, or injure the user.

• NEVER place fingers between hinge and front oven
frame. Hinge aims are spring mounted. If
accidently hit, the hinge will slam shut against oven

frame and could injure your fingers.

When baking, be sure oven door is completely closed.

Baking results will be affected if door is not closed.

To remove lift-off oven door:

1. When cool, open oven door to the broil stop position
(opened about 4-inches).

2. Grasp door at each side.

3. Lift up evenly until door clears hinge arms. Do not use
door handle to lift door.

To replace oven door:

\

1. Grasp door at each side.

2. Align slots in door with hinge arms on range.

3. Slide door down onto hinge arms until door is seated on
hinges. Then push down on top corners of door to

completely seat door on hinges.

Door is not completely seated if one side is higher or if
door appears to be crooked.

Do not attempt to open or close door or operate oven until
door is properly replaced.

Toprotect the oven door window:

1. Do not use abrasive cleaning agents such as steel wool
scouring pads or powdered cleansers as they may

scratch the glass.

2. Do not hit the glass with pots, pans, furniture, toys, or

other objects.

3. Do not close the oven door until the oven racks are in

place.

Scratching, hitting, jarring or stressing the glass may

weaken its structure causing an increased risk of

breakage at a later date.

Disconnect power to range bytripping circuit

breaker or removing fuse before replacing light
bulb.

Be sure bulb is:cool before touching or replacing
bulb.

• Use a dry potholder to prevent possible harm to
hands when replacing bulb.

• Do not touch hot bulb with a damp cloth as this
may cause the bulb to break.

Do not attempt to change _e rack position _en the

oven is hot.: : :

The oven rack is designed with a safety lock-stop position.

This prevents the rack from accidently coming completely

out of the oven when pulling the rack out to add or remove

food.

To remove oven rack:

1. When rack is cool, pull rack straight out until it stops at
the lock-stop position.

NOTE: If it is necessary to change rack position when

rack is hot, use potholders to protect hands.

2. Tilt the front end of the rack up.

3. Continue pulling rack out of oven.

"_,, _\ .I RACK

"",, 4 suPPORT

L-o" _

To turn on the oven light: Push in
rocker switch located on the backguard

for freestanding ranges and on the
manifold panel for slide-in and drop-in

ranges.

To replace oven light bulb:

1. Disconnect power to range.

2. Remove light bulb and replace with a 40 watt appliance
bulb.

3. Reconnect power to range. Reset clock, if equipped.

To replace oven rack:

1. Place rack on the rack supports in oven.

2. Tilt the front end of the rack up slightly.

3. Slide rack back until it clears the lock-stop position.

4. Lower front of rack and slide rack straight back into

oven.

5. Pull rack out to the lock-stop position to be sure rack is
correctly replaced. Push rack back into oven and close

oven door.

DOnotstoreptasticlpaperproducts,food orflammable

m=edals :in this drawerl The drawer may _ome too

The storage drawer at the bottom of the freestanding or
slide-in range is safe and convenient for storing metal and
glass cookware.

The storage drawer can be removed to clean under the
range.

To remove storage drawer:

1. Pull drawer out to the first stop position,

2. Lift up front of drawer.

3. Pull out to the second stop position.

4. Grasp sides and liftdrawer up and out.

!

To replace storage drawer:

1. Fit the rollers located at the ends of the drawer glides

into the rails on the range.

2. Lift up front of drawer and gently push in to first stop
position.

3. Lift drawer up again and push until drawer is closed.

NOTE: The drop-in range does not feature the storage

drawer.

-.=-J\

LEVELING LEG

The installer should level the range when it isinstalled.
If the range is not level, turn the leveling legs, located at

each comer of the range, until range is level. Place lev__i

on an oven rack to determine if range is level.

Cooking results can be affected ifthe range was not

properly leveled during installation.

Read and carefully follow the manufacturer's instructions.

Test a small inconspicuous area using a very light
pressure to see if the surface may scratch or discolor.

This is particularly important for porcelain enamel, highly
polished or shiny metal or plastic surfaces, and painted

surfaces.
Glass Cleaners - BonAmi, Cinch, Glass Plus, Windex.
Dishwashing Liquid Detergents - Dawn, Dove, Ivory,

Joy.
Mild Liquid Spray Cleaners - Fantastik, Formula 409.

Non-Abrasive Cleaners - Bon Ami, paste of baking
soda and water.

Mildly Abrasive Powder or Liquid All Purpose
Cleansers - Ajax, Barkeepers Friend, Cameo, Comet,

Soft Scrub.

Non-Abrasive or Scratchless Plastic or Nylon
Scouring Pads or Sponges - Chore Boy Plastic

CLEANING CHART

Cleaning Puff, Scrunge Scrub Sponges, or Scotch-Brite
No Scratch, Cookware or Kitchen Sponge.

Abrasive Scouring Pads - S.O.S., Brillo Steel Wool

Soap, Scotch-Brite Pads.

NOTE: The cleaning products for the smoothtop cooktop
are listed in the chart on page 18.

(Brand names for the above cleaning products are registered
trademarks of the respective manufacturers.)

- Be sure appliance is off and all parts are cool before
handling or cleaning. This is to avoid damage and

possible burns.

• If a part is removed, be sure it is correctly replaced.

• To prevent staining or discoloration, clean

appliance after each use.

: , ..... , ,,.

Broiler pan and
insert,
select models

Control knobs

Drip bowls,

chrome,

select models

• Soap and water

• Plastic or soap
filled scouring pad

• Dishwasher

• Soap and water
° Mild liquid sprays

° Glass cleaners

° Soap and water

• Plastic scouring
pads

• Mild abrasive

cleaners

° Flitz Metal Polish

Never cover insert with aluminum foil as this prevents the fat from
draining to pan below.

1. Remove from oven after use. Cool then pour off grease.

2. Place soapy cloth over insert and pan; let soak to loosen soil.

3. Wash in warm soapy water. Use soap filled scouring pad to remove
stubborn soil.

4. Broiler pan and insert can be cleaned in the dishwasher.

For ease of cleaning, turn off knob and remove by pulling forward.

1. Wash, rinse, and dry. Do not use abrasive cleaning agents as they may

scratch the finish and remove the markings.

2. Turn on each element to be sure knobs have been correctly replaced.

Do not cover drip bowls with aluminum foil.
Bowls can permanently discolor over time, if exposed to excessive heat, or if

soil is allowed to bake on. The discoloration will not affect the cooking
performance.

1. After each use, wash, rinse and dry.

2. If heavily soiled, gently scrub with plastic scouring pad. If soil is allowed

to burn on, it may be impossible to remove.

3. A non-abrasive metal polish such as Flitz may be used to help remove
blue/gold heat stains. Flitz is available in many automotive supply and

hardware stores. These stains are caused by overheating, and normally
occurover a period of time. They are usually permanent. Followpackage

directions.

Drip bowls,
porcelain,

select models

• Soap and water

• Mild abrasive

cleaners

• Plastic scouring

pads

• Dishwasher

Porcelain may discolor or craze over time, if overheated, or if soil is allowed

to bake on. This is normal and will not affect cooking performance.

1. When cool, wash after each use, rinse and dry to prevent staining or
discoloration.

2. To clean heavy soil, soak in hot sudsy water, then use mild abrasive
cleaner and plastic scouring pad.

Elements, 1. Elements are self-cleaning. Soil will burn off as elements are used.

oven and coil, 2. Do not spray oven cleaner on elements, electrical hook up or connection.

select models 3. Do not immerse coil-type surface elements in water.

Enamel, painted

• Backguard
° Oven door

• Side panels

• Storage drawer
or lower panel

Glass

• Oven window

Metal finishes
such as brushed

aluminum, or
chrome

• Backguard

• Cooktop

• Oven door

• Storage door

• Trim parts

• Soap and water

• Mild liquid cleaner

• Glass cleaner

• Soap and water

• Glass cleaner

• Paste of baking

soda and water

° Soap and water

• Glass cleaner

• Plastic or non-
abrasive pad or
sponge

NOTE: Use dry towel or cloth to wipe up spills, especially acid (milk, lemon

juice, fruit, mustard, tomato sauce) or sugary spills. Surface may discolor or

dull if soil is not immediately removed. This is especially important for white
surfaces.

1. When cool, wash with warm soapy water, rinse and dry. Never wipe a
warm or hot surface with a damp cloth as this may damage the surface

and may cause a steam burn.

2. For stubborn soil, use mildly abrasive cleaning agents such as baking
soda paste or Bon Ami.

3. Do not use abrasive, caustic or harsh cleaning agents such as steel wool

pads or oven cleaners, These products will scratch or permanently dam-
age the surface.

To prevent staining of the oven window, avoid using excessive
amounts of water which may seep under or behind glass.

1. Wash with soap and water. Remove stubborn soil with paste of baking
soda and water. Rinse with clear water and dry.

2. Do not use abrasive materials such as scouring pads, steel woo! or
powdered cleaning agents. They will damage glass.

.

Wash with soap and water or a glass cleaner and a soft cloth.

2.

To prevent scratching or dulling of the finish, do not use mildly abrasive,
abrasive, or harsh cleaners, or caustic cleaners such as oven cleaners, i

3.

To clean brushed aluminum: Use only soap and water or a soft cloth and
glass cleaner to prevent scratching or dulling of the finish, i

4.

To clean brushed chrome cooktop or door: I

• Use a paste of baking soda and water and a soft cloth.
° Rub with the grain to prevent scratching, dulling or streaking of the I

finish. I

° Use a soft cloth and mineral oil to restore luster or to remove finger-

prints or smudges.

• Clean with an automotive chrome cleaner or polisher.

Oven interior
(Continuous

clean oven,
select models)

Oven racks

Cleaning action
begins whenever the

oven is on. The oven
must be used for

cleaning to take place.
Higher oven

temperatures and

longer baking times
speed the cleaning

action.

• Soap and water

• Plastic scouring
pad

° Cleansing powders

• Soap-filled

scouring pad

NOTE: See porcelain enamel below for cleaning the porcelain oven.

1. To manually clean Continuous Clean Oven: Brush off heavy soil with a
nylon or plastic pad.

2. Do not use paper towels, cloths, or sponges because the oven walls are
porous and particles of these materials will rub off on the walls,

3. Do not use any type of oven cleaner, cleanser or detergent on this
surface.

4. Rinse area with clean water only.

1. Clean with soapy water.

2. Remove stubborn soil with cleansing powder or soap-filled scouring pad.
Rinse and dry.

Racks will permanently discolor and may not slide smoothly ifleft inthe oven
during a self-clean operation. If this occurs, wipe the rack and embossed
rack supports with a small amount of vegetable oil to restore ease of
movement, then wipe off excess oil.

Plastic finishes

• Door handles

• Backguard trim

• Knobs

• End caps

• Soap and water

• Non-abrasive plas-
tic pad or sponge

• Glass cleaner

NOTE: To prevent staining or discoloration, wipe up fat, grease or acid
(tomato, lemon, vinegar, milk, fruit juice, marinade) immediately with a dry
paper towel or cloth.
t. When cool, clean with soap and water, rinse, and dry.

2. Use a glass cleaner and a soft cloth.

NOTE: Never use oven cleaners, abrasive or caustic liquid or powdered
cleansers on plastic finishes. These cleaning agents will scratch or mar

finish.

Porcelain enamel • Soap and water

• Cooktop on coil • Paste of baking

elements soda and water

• Trim on ° Non-abrasive

smoothtop plastic pad or
cooktop sponge

- Backguard • Oven cleaner

• Oven interior (porcelain oven

• Manifold panel only)

on slide-in or

Porcelain enamel is glass fused on metal and may crack or chip with misuse.

It is acid resistant, not acid proof. All spillovers, especially acid or sugar
spillovers, should be wiped up immediately with a dry cloth. This is especially
important around the vent opening for smoothtop cooktop. Surface may

discolor or dull if soil is not removed.

1. When cool, wash with soapy water, rinse and dry.

2. Never wipe off a warm or hot surface with a damp cloth. This may cause

cracking and chipping.

3. Never use oven cleaners, abrasive or caustic cleaning agents on exterior

finish of range. Oven cleaners can only be used on porcelain oven cavity,

drop-in ranges

Silicone Rubber • Soap and water Door gasket is located on the door plug. DO NOT REMOVE GASKET. Wash
Door Gasket with soap. Rinse thoroughly.

Smoothtop

cooktop,

select models

• To clean light to • Cooktop Cleaning
moderate soil Creme*

Never use oven

cleaners, ammonia

or glass cleaners
with ammonia.

• Soap and water

NOTE: Call an authorized servicer if the smoothtop should crack, break or if
metal or aluminum foil should melt on the cooktop.

Wait until cooktop has cooled before cleaning. Gently apply cleaning agent
with a non-abrasive plastic brush, nylon or plastic pad, paper towel or clean

cloth. Rinse thoroughly and completely dry.

• Paste of baking
soda and water

• To clean heavy • Cooktop Cleaning
soil or brown/ Creme*

gray stains from

Gently scrub with cleaning creme and clean cloth or paper towel. Reappty
cleaner. Cover with damp paper towels to keep cleaner moist. Let stand for
30 to 45 minutes. Scrub to remove remaining stain. Rinse and dry.

hard water or
metal marks

• To clean • Single-edge safety
burned-on or razor blade

Hold razor blade scraper at 30 ° angle and very carefully scrape off soil.
Clean remaining soil with Cooktop Cleaning Creme.

crusty soils or • Cooktop Cleaning
residue Creme*

• To clean sugar,
starch, plastic

° Single-edge safety

razor blade held

with a pothotder

Immediately turn element to LOW and scrape from hot surface to a cool
area. Then turn element OFF and cool. Clean residue with razor blade

scraper and cleaning creme.

• Wooden spoon or
plastic handled

metal spatula

° Aluminum foil Aluminum foil can not be removed once it melts on to the top. Ifthe foil melts

* Can be purchased from over a cooking area, the cooking area cannot be used as itmay damage the

your dealer, cookware or damage the smoothtop.

• Ifahighersettingisusedtobeginacookingoperation
ortobringwatertoa boil,alwaysreducetoalower

settingoncecookingbeginsorwatercomestoaboil.

• Forsmoothtopcooking,itisbettertoselectalower

settingandincreasetoahigheronelater,ifneeded.

• Foodwillnotcookfasterata settingthatishigherthan

neededtomaintainagentleboil.Thetemperatureof
thewateristhesamewhetherboilingvigorouslyor
gently,

Factors affecting the heat setting include:

• Type, flatness and size of the cookware.

• Quantity and type of food being cooked.

• Use of a lid (covering pans speeds cooking and saves

energy).

• Element voltage or voltage supply to your home.

When turning knob to HIGH, there is an indent to identify
the HIGH setting,

HIGH OR 9: Use to bring liquid to a OFF

boil, blanch, preheat skillet, or reach LOWF_-T-....HIGH

pressure in a pressure cooker. 1_/ ! ! j "-_9
Always reduce to a lower heat

setting when liquid just begins to boil
or food begins to cook.

MEDIUM-HIGH (7, 8): Use to brown

or sear meat; heat oil for deep fat

frying; scald; to saute or fry. Maintain fast boil for large
amounts of liquid.

5

Acceptable water bath or pressure canners should not b_
oversized and should have flat bottoms.

When canners do not meet

these standards, cooking time.,

may be longer and the cooktolc
may be damaged.

On a smoothtop cooktop, the
canner bottom should not
extend more than one-inch

beyond the cooking area.

When canning, use the HIGH setting just until the water
comes to a boil or pressure is reached in the canner,

then reduce to the lowest heat setting that maintains the
boil or pressure. If the heat setting is not turned down,

damage to the cooktop may occur.
A special canning element

(model CE1 ) is available from
your dealer for coil element

cooktops. It elevates the canner
above the cooktop to reduce

trapped heat. This prevents

damage to the porcelain surface

and drip bowls.
Check with your local Extension Service or a

manufacturer of glass canning jars for the latest canning

information.

CANNERELEMENT

(MODELCE1)

MEDIUM (4, 5, 6): Use to maintain moderate to slow boil
for large amounts of liquid, To continue cooking

uncovered food and for most frying operations.
MEDIUM-LOW (2,3): Use to continue cooking covered

food and to maintain pressure in most pressure cookers.

Stew, braise or steam operations. To maintain boil for

small amounts of liquid, poach, steam or simmer.

LOW OR 1: Use to keep food warm before serving. Melt

chocolate or butter.

Toachieveoptimumsurfacecookingperformance,select

heavygauge,flat,smoothbottompansthatfitthesizeof
thesurfaceunit.

Properpanswillreducecookingtimes,uselessenergy
andcookfoodmoreevenly.Usetheseteststodetermine

ifpanbottomisflat.
RulerTest:

1.Placearuleracrossthebottomofthepan.

2.Holdituptothelight.Littlelightshouldbevisibleunder
theruler.

Bubble Test:

1. Put an inch of water into the pan, place on cooktop and
turn control to HIGH.

2. Watch the bubble formation as the water heats.

• Uniform bubbles = good performance.

• Uneven bubbles = hot spots and uneven cooking.

Good Pans:

• Flat bottom, straight sides, and
tight fitting covers.

• Made of a heavy gauge
material that conducts heat well.

• Weight of handle does not tilt pan.

• Pan size matches the size of the surface unit. Pan
should not extend more than 1-inch beyond the

surface unit.

Poor Pans:

• Grooved or warped pan
bottoms.

• Pan that is smaller than

the surface unit.

° Thin gauge metal pans.

• Unstable pan such as a small saucepan with a leavy

or loose handle.

° Oversized pans or pans

that rest across two coil elements. These will cause
discoloration or damage to the drip bowls, damage to

the porcelain cooktop, and may lengthen the cooking
time on the smoothtop cooktop.

• Woks with round metal rings. The ring traps heat and
may damage coil element, porcelain cooktop, and

smoothop cooktop.

The pan material determines how evenly and quickly heat

is transferred from the heating element to the pan bottom.

Aluminum

Heats evenly. Avoid thin gauge aluminum. Acidic foods or
salt will cause it to discolor or pit. Anodizing improves
stain resistance and pitting. Often used as a bottom

coating to improve the heating of other materials.
Sliding aluminum pans across smoothtop may leave metal

marks, Remove these marks immediately to prevent
permanent marks (see page 22).

Copper
Heats evenly; discolors easily. Often used as a bottom
coating to improve the heat conduction of other materials.
May leave metal marks on the smoothtop (see aluminum

above).
If copper cleaner is not completely removed from pan, the

cleaning residue may permanently damage or discolor the
smoothtop the next time the pan is used.

Stainless Steel
Heats unevenly unless lined with copper or has an

aluminum bottom or inner core. Durable, easy to clean

and stain resistant,
Cast Iron

Heats slowly and evenly; retains heat; slow to cool. Needs

seasoning to prevent sticking and rusting. May affect color
and taste of some foods.

Porcelain Enamel

Glass-like substance fused to metal. Heating
characteristics depend on base material (usually steel or

cast iron).

Glass-Ceramic

Heats slowly and unevenly. May scratch the smoothtop if
slid across cooktop. Some types may only be used in the

oven.

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
manual. Do not use eyelid covers for the surface units,

stove top grills, or add-on oven convection systems
The use of devices or accessories that are not expressly

recommended in this manual can create serious safety
hazards, result in performance problems, and reduce the

life of the components of the appliance.

Do not cover an entire oven rack or oven bottom with
aluminum foil. This will reduce heat circulation, result in
poor baking and may damage the oven bottom.

A small piece of foil may be used to catch spillovers.
Place it on a lower rack several inches below the food.

\

Do not cover the broiler insert with aluminum foil. This
prevents fat from draining into the pan below and

increases flare-ups and smoke. However, the broiler
pan may be lined with foil for easier clean-up.

For optimum results, air must circulate freely within the
oven and around the food, To help ensure this, place

food in the center of the oven. Allow two inches

between the edge of the pan(s) and the oven walls.
Use one rack for optimum baking results of cakes,

cookies or biscuits.

Position the rack so the food is in the center of the

oven. Use either rack position 2 or 3.

If cooking on two racks, select
models, stagger the food to _._

ensure proper air flow.
If cooking on two racks,

select models, use rack

positions 2 and 4 for

cakes and rack positions 1

and 4 or 2 and 5 when using

cookie sheets. Never place two cookie sheets on one

rack.

If roasting a large turkey, place the turkey on rack 1 and

the side dishes on rack 5.

o

Preheating is necessary for baking.

o

It is not necessary to preheat for roasting.

o

To preheat, set the oven to the desired temperature and

allow about 8 to 15 minutes for the oven to preheat.

When the oven reaches the preset temperature, the
oven wil! beep.

Selecting a temperature higher than desired will NOT
preheat the oven any faster, and may have a negative

effect on baking results.

RACK 5 (highest position): Used for toasting bread, or for

two-rack baking.

RACK 4: Used for most broiling and two-rack baking.
RACK 3: Used for most baked goods on a cookie sheet or

jelly roll pan, or frozen convenience foods, or for two-rack
baking.

RACK 2: Used for roasting small cuts of meat, large
casseroles, baking loaves of bread, cakes (in either tube,

bundt, or layer pans) or two-rack baking.
RACK 1: Used for roasting large cuts of meat and large

poultry, pies, souffles, or angel food cake, or for two-rack
baking.

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 position is used.

. Top browning may be darker if food is located

toward the top of the oven.

• Bottom browning may be darker iffood is located

toward the bottom of the oven.

Bakeware 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.
Dark metal pan or a pan with an anodized (dull)

bottom absorbs heat, produCesdarker browning and a
crisper crust. Use this type of pan for pies, pie crusts Or

bread.

• For optimum baking results, bake cookies and biscuits

on a fiat cookie sheet, If the pan has sides, such as a

jelly roll pan, browning may not be even,

• If using oven-proof glassware, or dark pans such aS
Bakor'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.

• If using insulated bakeware, expect cooking times to
increase slightly it isnot necessary to adjust the oven

temperature.

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 isopened too frequently, heat will escape from the
oven; this can affect baking results and wastes energy

Roasting is the method for cooking large, tender cuts of
meat uncovered, without adding moisture. Most meats are

roasted at 325°1=.It is not necessary to preheat the oven.

• For best results use tender cuts of meat weighing 3-1bs.
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.
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, eliminating the need for

additional basting.
The cooking time is determined by the weight of the

meat and the desired aloneness.

• For more accurate results, use a meat thermometer.
Insert it so the tip is in the center of the thickest part of

the meat. It should not touch fat or bone.

• Remove the roast from the oven when the thermometer

registers the desired doneness.

NOTE-' For more information about food safety, call
USDA's Meat & Poultry Hotline at 1-800-535-4555.

For cooking information, write to the National Cattle-
men's Beef Association, 444 North Michigan Avenue,

Chicago, Illinois 60611, or call 1-800-368-3138.

If you add additional ingredients or alter the recipe,

expect cooking times to increase or decrease slightly.

COMMON BAKING PROBLEMS AND WHY THEY HAPPEN

PROBLEM

Cakes are uneven.

Cake high in middle.

falls.

Cakes, cookies, biscuits
too brown on bottom.

POSSIBLE CAUSES

• Pans too close or 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 Iongl • overmixing. • Too much flour.

• Pans touchng 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.

• 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, dark, stained warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glassware and dark

cookware such as Ecko's Baker's Secret may require lowering the oven temperature by
25OF.

shrinkage.

• Too little leavening. • Overmixing. • Pan too large. • Temperature set too high.

• Baking time too long.. Pans too close to each other or oven walls.

_ :i _• •i• :: - • _:! _ _ !, : :_ •!,,_,,,,,;• ,: _ _ _ L i ¸

_ _ _ _ !_i i _I _!I_ii ii_i_:_ii::_:_!i_ii_!_!

= _Un=d_mixi_gi:=;,TemperatUre set rodIowi-Baking time too stiort, i

Cakes have tunnels, • Not enough shortening. • Too much baking powder_ = Overmixing or at too high a

speed. =Temperature set too high.

Pie crust edges too

brown,

• Temperature set too high. = Pans touching each other or oven walls. * Edges of crust
too thin; shield with foil.

Pies have soaked crust. • Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.

Broilingisusedfortendercutsofmeatormarinated
meats,poultry,fishandsomefruitsandvegetables.The

foodisplaceddirectlyunderthebroilelement.
Cookingtimeisdeterminedbythedesireddegreeof

donenessandthedistancebetweenthefoodandthe
element.

Forbestresults,steaksandchopsshouldbeatleast

3/4-inchthick.Thinnercutsshouldbepanbroiled.

• Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges

of the fat to prevent curling during cooking.

• Season meat after cooking. Salt tends to draw juices
out of the meat and delay browning.

• Preheat broil element 3 minutes for optimum browning.

• Use a broiler pan with an insert designed to drain
excess liquid and fat away from the cooking surface.

This is to prevent spatters and smoke.

• When broiling in an electric oven, the door should be
opened to the broil stop position (opened about
4-inches).

• For a brown exterior and rare interior, meat should be
close to the broil element. For well-done meat, place
the broiler pan farther from the element.

Increasing the distance between the meat and the broil
element will help reduce spattering and smoking.

Foods that require turning should be turned only once

during broiling. Turn after half the recommended

cooking time.
NOTE: Broil times may increase if range is installed on

208 volts.

BROILING CHART

BEEF STEAKS

1-inch thick

, , , , .

CHICKEN

Pieces

i ,,, , , , ,,,,

, , 1,,, , r,,,,,,,,, ,,,, , ,,,,,,, ,,,

FISH

Fillets
Steaks, 1-inch thick

,, ,, ,,,,,,1, , , ,,,, ,, ,,

.................. #4 ............ Flaky lOto !,5,m!n.,.............

GROUND BEEF PATTIES

3/4-inch thick #4

....... , , , , ,, ,,,,,,,v,h,,,,,,,,,,, , ,, ,, ,, ,, ,, ,,

HAM SLICE, precooked

1/2-inch thick #4

, ,, .......... .,.,, ,,,, ,,,,,,, , , ,, ,, ,,,,,,,,,,,,,

PORK CHOPS

1-inch thick #4

* The top rack position is position#5.

** Broilingtimes are approximate and may vary depending on the meat.

#4
#4

#4 Flaky 8to 12 rain.

• ,,,,,,,,,,, ,,,, , ,

Well Done 6 to 10 rain.

Medium

WellDone

, , ,i , ,, ,, , , ,, ,,,

15to 18 min.
19to 23 rain.

LO Broil

30 to 45 min.#3 or #4 Well Done

Well Done 15to 18 rain.

Warm 8to 12 rain.

Well Done 22to26 min.

Do not attempt to service this appliance yourself
unless directed to do so in this manual or the

chart below. Refer all other servicing to a qualified

servicer or call us at 1-800-688.1120.

Locate and mark circuit breaker or fuse. Never
replace a blown: fuse or reset a circuit breaker

TROUBLESHOOTING CHART

until you know what caused the problem. Always

replace a blown fuse with one of the correct

amperage, do not use a substitute.

• Always disconnect power to unit before any
servicing by tripping circuit breaker to the OFF

position or by removing the fuse.

Part or all of
appliance does not

operate,

Surface or oven
elements fail to

operate or heat food.

Smoothtop cooktop.

1. Tiny scratches or
abrasions

2. Metal-marks

3. Brown streaks
and specks

4. Areas of discolor-

ation with a metallic

sheen

5. Pitting or flaking

1. Range is disconnected from power
or is loosely connected to power.

2. Tripped circuit breaker or blown

fuse.

3. Power supply has been interrupted.

4. Surface or oven controls not set
properly.

1. Range is disconnected from power 1.

or is loosely connected to power.

2. Tripped circuit breaker or blown 2.

fuse.

3. Power supply has been interrupted. 3.

4. Surface or oven controls not set 4.

properly.

5. Surface element is not properly 5.

installed.

6. Oven was not set to correct 6.
temperature.

7. Oven was not preheated properly. 7.

8. Defective part. 8.

.

Coarse particles (dust, salt, sand)
between cookware and cooktop.

Incorrect cleaner. Sliding glass or
metal pan across top. Using
cookware with rough bottoms.

2. Sliding or scraping metal pans or
oven racks across cooktop.

3. Boilovers, incorrect cleaner, used

soiled cloth or sponge, soiled
cookware.

4. Mineral deposits from water and

foods.

.

Sugary boilovers from sugar syrups,
candy, jams, jellies, dessert sauces,

etc.

1. Check to be sure plug is securely inserted into
wall receptacle.

2. Check or re-set circuit breaker. Check or replace
fuse.

3. Wait until power has been restored.

4. See pages 7, tl and 12.

Check to be sure plug is securely inserted into
wall receptacle.
Check or re-set circuit breaker. Check or replace

fuse.

Wait until power has been restored.

See pages 7, 11 and 12.
See page 8 for instructions on how to replace

surface element.
Set oven to temperature recommended in recipe.

Allow oven to preheat 8 to 15 minutes. Then

place food in oven.
Have authorized servicer replace part.

1. Tiny scratches are not removable and do not
affect cooking. In time, the scratches will become

less visible. Be sure cookware bottom and

cooktop are clean before use. Use cookware with
a smooth, non-scratching bottom. Do not slide
cookware across cooktop.

2. Do not slide metal object across cooktop. When
cool, clean with Cooktop Cleaning Creme.

3. Clean up boilover before reusing the cooktop. Be
sure cookware, especially bottoms, are clean and
dry.

4. Use cookware with bottoms that are clean and
dry. Use correct heat setting to prevent boilovers.

.

Use correct heat setting and large enough pan.
Watch cooking operation to prevent boilovers or
spattering.

Baking results are
not what you

expected.

• Uneven browning

(too dark on top or
bottom).

• Underdone or
overdone.

• Browning is too

dark or light,

• Cake is not level.

Baking results differ
from previous oven.

Food not broiling
properly.

Oven smokes
excessively during

broiling.

Moisture condensa-
tion on oven window.

Oven light does not 1. Oven light bulb is loose or burned 1. Check or replace bulb.
turn on. out.

Strong odor or light This is normal for a new range and will disappear after a few uses. Opening a window or turning
smoke when oven is on a fan will help remove the smoke and odor.

turned on the first
few times.

1. Oven is too hot or too coot.

2. Food not positioned correctly in
oven.

3. Used incorrect pan.

4. Used aluminum foil incorrectly,

5. Oven rack was crowded with pans.

6. Used unreliable recipe or did not

follow recipe.

7. Oven vent was blocked.

8. Range is not level.

9. Door is not correctly installed.

1. Oven seems hotter or cooler than

your previous oven.

1. Oven incorrectly set. t.

2. Used incorrect rack position. 2,

3. Broil element was not preheated. 3,

4. Used aluminum foil incorrectly.
5, Oven door was closed during 5.

broiling.

1. Food placed too close to broil 1.

element.

2. Broiler insert covered with aluminum 2.
foil.

3. Meat is too fatty. 3.

4. Marinade not completely drained 4.

before broiling.

5. Basted meat too early during 5.

broiling.

6. Used a soiled broiler pan. 6.

1. Window may fog when cooking food 1.
high in moisture.

2+Used a cloth saturated with water to 2. VVring excess water from cloth before cleaning.

clean window.

2, Light switch in the OFF position. 2. See page 14 for instructions,

1. Select correct oven temperature. When baking,
always preheat oven before adding food.

2. See rack placement on pages 14 and 21.

3. Dark pans produce dark browning. Select shiny
aluminum pans or reduce the oven temperature
by 25°F. See page 20.

4. Never use foil to cover an oven rack, Place a

small piece of foil on the rack below the rack

holding the pan. See page 21.

5. Stagger pans on rack. Allow 1 to 2-inches
between pans and oven walls.

6. Select recipes from reliable sources. Read and

carefully follow instructions and do not substitute

ingredients.

7. See page t3 for information on oven vent.

8. See page 15 for instructions on leveling range.

9. See page 13 for instructions on replacing door.

1. Oven temperatures may vary between the new

and the old oven. As ovens age, the oven
temperature often "drifts" and may become hotter

or cooler. Also, newer ovens may operate
differently from older ovens. You should expect
some differences in baking results.

See page 12.
See page 24 for information on broiling.

For optimum browning, preheat the broil element

for 3 minutes before placing food in the oven.

4. The broiler pan can be lined with foil; never line
the broiler insert with foil.

Always leave door opened to the broil stop

position (opened about 4-inches) during broiling.
Move broiler pan down one rack position.

Never cover insert with foil as this prevents fat
from draining to pan below.
Trim excess fat before broiling.
Completely drain marinade from meat,

Baste meat during the last few minutes of
cooking,

Always clean broiler pan and insert after use.
This condition is normal,

"F" plus a number • This is a fault code. If a fault code appears in the display and continuous beeps sound,

appears in the display press the CANCEL pad. If the beeps continue, call an authorized servicer.

COOKING APPLIANCE WARRANTY

FULL WARRANTY - Parts and Labor

For one (1) year from the date of original purchase date, any part which fails in normal home use will be
repaired or replaced free of charge,

LIMITED WARRANTY -Parts only

For an additional four (4) years beyond the first year of the full warranty period - Parts listed below will be
repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor,
mileage, and transportation.

Glass-ceramic cooktop due to thermal breakage
Glass-ceramic heating elements which fails in normal home use

Canadian Residents: The above warranties only cover an appliance installed in Canada that has been certified or
listed by appropriate test agencies for compliance to a National Standard of Canada unless the appliance was

brought into Canada due totransfer of residence from the United States to Canada.

The specific warranties expressed above are the only warranties provided by the manufacturer, These warranties give you specific legal rights, and
you may also have other rights which vary from state to state.

WHAT IS NOT COVERED BY THESE WARRANTIES:

1. Conditions and damages resulting from any ofthe

following:

a. Improper installation, delivery, or maintenance.
b. Any repair, modification, alteration or adjustment

not authorized by the manufacturer or an
authorized servicer.

c. Misuse, abuse, accidents or unreasonable use.
d. Incorrect electrical current, voltage or supply.

e. Improper setting of any control.

2. Warranties are void ifthe original 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 user on the proper use of the product.
c. Transport the appliance to a servicer.

HOW TO RECEIVE WARRANTY SERVICE:

1. For authorized service, contact the dealer from whom

you purchased the appliance, or call Maytag

Appliances Sales Company at: 1-800-688-1120.

2. If you are not able to satisfactorily resolve the
complaint with local response, call or write to:

Maytag Appliances Sales Company

Attn: CAIR Center

P.O. Box 2370
Cleveland, TN 37320-2370

1-800-688-1120

,

When requesting service, the following information
will be needed:

a. Your name, address and telephone number.

b. Model and serial numbers (found on the data plate).
c. Name and address of dealer or servicer.

d. Proof of purchase date (sales receipt).
e. A clear description of the problem and service

history.

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.

Warranty Part No,: 8109P087-60

(09-97-00)