Maytag 8111P375-60 User Manual

Q MAYTAG USER’S GUIDE

Electric Range

with

Electronic Control

TABLE OF CONTENTS

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

range FEATURES

CLOCK AND OVEN CONTROL ..............................6-7

ABOUT YOUR COOKTOP

• Cooktop................................................................ ^

• Coil Elements ..................................................... ®

• Drip Bowls......................................................... ®

. Smoothtop Cooktop

ABOUT YOUR OVEN

. How To Set Oven

• Automatic Oven Timed Cook Feature
. How To Set Broil

• Oven Characteristics ........................................

• Oven Temperature Adjustment

ABOUT YOUR RANGE

Oven Door

Door Lock Lever

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........

-..........................

-...............

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...................................... 15

' 15

®

'12

31

11

Oven Window ..
Oven Vent
Oven Light

Oven Racks ...
Storage Drawer

Leveling Legs ..

ABOUT CLEANING

Self-Clean Oven Feature .............................

Cleaning Chart.............................................. 2Ù-22

ABOUT COOKING

• Surface Cooking

• Aluminum Foil Usage

• Baking & Roasting
. Broiling

ABOUT SERVICE.................................................

. Troubleshooting Chart

• How To Receive Service

WARRANTY

.........

.........

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15
16

16
16
17

17

18-22

2®'^®

22-2A

29-31

22
32

INSTALLER Please lea’ire

this manual vyith this appliance.

CdNSUMER Please read
and keep this manual for future

^efer^nee. Keep sales receipt

and/pr cancelled check as proof
of purchase.,

for MAYTAG CUSTOMER ASSISTANCE CALL

Model Number;

Serial Number:
Date of Purchase:

Model and serial numbem are on the rating plate. See page 5 for location.

8111P375-60

(08-99-01)

1Ì№ÓìtanFìa^

Thank You ■ for purchasing our cooking
appliance. To help yoo obtain the m^imum In cooking

satisfaction, we offer these suggestions.

IMPORTANT INSTRUCTIONS

inr Read this manual before using the appliance.

IT Review all safety and caution instructions.

iTT Review the Troubleshooting Chart on

pages 29 to 31 if service becomes necessary.

(IT 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.

OT" You can contact us at:

MAYTAG CONSUMER EDUCATION

ONE DEPENDABILITY SQUARE

NEWTON, IOWA 50208

[phone]

(Monday - Friday, 8 am - 5 pm CST)

Internet;

In our continuing effort to improve (If
reSS'rriS appliance without

revising this manual.

http://www.maytag.com

La'ioiiSSedX- aa d'’e^sc,lbed In this manual.
To ensure proper and sate operation: Appliance must

be properly^nstalled and grounded by a quakffed
technician.

A WARNING

all ranges can TIP AND

CAUSE INJURIES TO PERSONS.

INSTALL ANTI-TIP DEVICES

PACKED WITH RANGE.

FOLLOW ALL INSTALLATION

instructions.

warning- To reduce risk of tipping of the applfonce

from abnormal usage or by

door, the appliance must be secured by a propedy
installed anti-tip device.

c

MODELS: MER5510 and MER5530

anytime the range has been moved.

IN CASE OF FIRE

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.

flame.

IMPORTANT SAFETY INSTRUCTIONS

o

general instructions

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.

If appliance is installed near a window, proper

preSutions 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 ^

appliance or possible injury, do not adjust, service, rep

or replace any part of the appliance unless specifically

“éócSmendeS ill this manual. Refer all other servicing » a

qualified technician.

MFVER store or use gasoline or other combustible or
ía^a» maSr№ In the oven, near surface untó of m

the vicinity of this appliance as fumes could create

hazard or an explosion.
To orevent grease fires, do not let cooking grease or other

flammable materials accumulate in or near the applian .

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

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

the appliance.

LI 1^ apj.-'n«' IV«'

never use aluminum foil to line drip bowls, or to cover

an oven““it “oven boUom. Misuse could tesuh in ns of
electric shock, fire, or damage to the appliance. Use

only as directed in this manual.

COOKTOP

NEVER leave surface units
unattended especially when using
high heat settings. An unattended

boilover could cause smoking and a
greasy spillover can cause afire.

“l^merp-Vf

improve cooking efficiency.

..

. 11,

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, 9lass/ceramic, ceram^^^
earthenware, o, other glazed utensils su«e^

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 ''«f "9 f

immerse soak or clean in a dishwasher or self-clean
oven. A damaged element could short resulting in a fire

shock hazard.

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

SMOOTHTOP

NEVER cook on broken cooktop. Contact a qualified
San irnmediately. If cooktop should break, cleanm
ioluti“ and splllovere may penetrate the broken cookt

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

noxious fumes if applied to a hot surface. If a wet sponc
cloth, or paper towel is used ^ ®

cooking area, be careful to avoid steam burn.

IMPORTANT SAFETY INSTRUCTIONS

OVEN

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.

SELF-CLEANING OVEN

Clean only parts listed in this manual. Do not clean door
gasket. The gasket is essential for a good seal. Care

should be taken not to rub, damage, or move the gasket.
Do not use oven cleaners. No

commercial oven cleaner or oven

liner protective coating of any kind
should be used in or around any
part of the oven.

Before self-cleaning the oven,
remove broiler pan, oven racks and other utensils to

prevent excessive smoking, discoloration of the oven

racks or possible damage to utensils.

Wipe up excessive spillovers, especially greasy spills,

before the clean cycle to prevent excessive smoking or
flare-ups.

It is normal for the cooktop to become hot during a clean
cycle. Therefore, avoid touching or lifting the cooktop

during a clean cycle.

VENTILATING HOODS

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 flambeing foods (such as Cherry

Jubilee) under the hood.

DEEP FAT FRYERS

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

attempting to move pan.

CHILD SAFETY

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.

HEATING ELEMENTS

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 ove
window.

important safety notice & WARNING

The California Safe Drinking Water and Toxic Enforceme

Act of 1986 (Proposition 65) requires the Governor of
California to publish a list of substances known to the

State of California to cause cancer or reproductive harm,
and requires businesses to warn customers of potential

exposures to such substances.

Users of this appliance are hereby warned that when the
oven is engaged in the self-clean cycle, there may be
some low level exposure to some of the listed substance

including carbon monoxide. Exposure to these substanc
can be minimized by properly venting the oven to the
outdoors during the self-clean cycle by opening a windo'
and/or door in the room where the appliance is located.

RANGE FEATURES

e

o

CLOCK AND OVEN CONTROL

Press this pad
to cancel all
operations

except the
TIMER. The
time of day will
reappear in the
display.

ABOUT THE FUNCTION PADS

Function pads are the BAKE, BROIL, SELF-CLEAN,
TIMER, CLOCK, COOK TIME, STOP TIME, and
CANCEL pads. A beep will sound when these pads
are pressed.

No beep will sound when the A or ^ pad is pressed

All function pads except the CANCEL f CD

pad feature an indicator light.

When the BAKE or BROIL pad is L

pressed, the indicator light will

turn on to let you know that the
oven is set for this operation.

Indicator lights on SELF-CLEAN, TIMER,

CLOCK, COOK TIME and STOP TIME pads will
flash when the pad is pressed. These indicator lights
will stop flashing but will remain lit once the function
starts.

Self

Clean

UUUU

Bake

Oven on
Preheat
Lock

Press or press

A
V

HOW TO SET CLOCK

1. Press CLOCK pad.

and hold these

pads to enter
time, oven
temperature or
to select HI or
LO broil.

A

2. Press or press and hold
A or Y pad until correct

time of day appears in
display.

Display will flash when power is supplied to unit.

Press CLOCK pad. To recall time of day when another

function is displayed.

Clock time cannot be changed if oven is set for timed
bake or delayed clean operation. Cancel the operation
before setting the clock.

If timer is in use, press CLOCK pad once to recall the

time of day or twice to reset the time of day.

c!ock|

then

V

If an indicator light on a function pad is lit and you set

a second operation:

Either the control will not accept the operation or

The indicator light on the first pad will “dim" slightly
and the indicator light on the pad you just pressed
will be “full on.” This lets you know that you have
set the control for two operations.

For example: If you set thé oven

to bake at 350°F and then set a

timing operation, the indicator light

on the BAKE pad will “dim” and
the indicator light on the TIMER pad will be “full on.”

The display will show the operation
for the pad with the “full on” indicator

light. Press the funtiion pad wjth the
“dim” indicator light to reoall that
operation.

^ke

Timer

-'VIM”

■TULL
ON”

CLOCK DISPLAY DISABLE FEATURE

If you prefer that the time of day is not displayed:

1. Press and hold both
CLOCK and CANCEL

for 3 seconds.

pads

When clock display is
disabled, press CLOCK pad to recall time of day for 4

seconds. Display will then blank.

If a power failure occurs when the clock has been
disabled, the display remains blank and will not flash
when power is restored.

Repeat step 1 to reactivate clock feature.

■■ '

Clock and

Cancel

CLOCK AND OVEN CONTROL

e

HOW TO SET TIMER

1. Press TIMER pad.

2. Press or press and hold
A or ▼ pad until correct
time appears in display.

Timer then

A
V

The timer feature does not operate the oven.
The timer can be set from 1 minute [0:01] up to 9 hours

and 50 minutes [9:50].
The timer will start automatically. The TIMER indicator on

the TIMER pad will light whenever the timer is in use. One
long beep and “End” will be briefly displayed to signal the
end of the timer operation..

To cancel timer: Press and hold TIMER pad for 3

seconds. Time of day will reappear in the display.

12 HOUR ENERGY SAVER FEAfURÉ

The 12 Hour Energy Saver feature automatically turns off

the oven if it was accidently left on for 12 hours. To

deactivate this feature so the oven will NOT turn off
automatically at the end of 12 hours:

1. Press and hold CLOCK pad

for 3 seconds.

2. Press A Of ^ pad until 8:88
appears in the display.
Current time of day will
reappear in the display after
4 seconds.

Repeat steps 1 and 2 to reactivate the 12 Hour Energy
Saver feature. 12:00 will appear in display to indicate the
Energy Saver feature is restored.

Clock

A

then

V

CONTROL LOCK-OUT FEATURE

The Control Lock-Out feature prevents the oven from
being turned on.

To activate:

1. Press and hold both

and

A
V

Cancel

Clock

STOP TIME and
CANCEL pads for 3
seconds.

2. “OFF” will appear in display
when this feature is activated. Only the clock and
timer functions will operate when Control Lock-Out

feature is activated.

Repeat step 1 to deactivate.

“END OF TIMED COOK” BEEPS

You have a choice of three “end of cooking” reminder

beeps for the Automatic Oven Timer feature.

Option 1: Four beeps then one beep every 30 second:

for the next 5 minutes or until CANCEL pad is

pressed. (Default option.)

Option 2: Four beeps. There are no other beeps.
Option 3: Four beeps then one beep every minute for

the next 12 hours or until CANCEL pad is pressed.

How to select the desired option:

1. Press and hold both

COOK TIME and CLOCK
pads

for 3 seconds.

• A single beep will sound.
Display will show current

option.

2. Press A O'" Y pad to
select the option number
you wish. The current time
of day will reappear in the
display after 4 seconds.

o

ABOUT YOUR COOKTOP

ik. PAllTinN

Before cooking ...

• Always place a pan on the surface unit before you
turn it on. 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 cookware.

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 it has 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.

HOW TO OPERATE SURFACE UNIT

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

o»*­oo

RIGHT REAR

INTERNATIONAL
SYMBOLS

SURFACE INDICATOR LIGHT

A SURFACE indicator light, located on the backguard, will
turn on whenever a surface unit is turned on. Light will
turn off when surface unit is turned off.

LIGHT

ABOUT YOUR COOKTOP

COOKTOP

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

The smoothtop cooktop does not lift up.
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.

O

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.

SUPPORT ROD

To lower the cooktop:

1. 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.

COIL ELEMENTS , select models

• 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.

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.

TERMINALS

DRIP BOWLS, select models

• 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.

ABOUT YOUR COOKTOP

CAUTION

NEVER use cooktop if the smoothtop is cracked, broken,

or if metal melts onto the top. Call an authorized servicer.

Do not attempt to repair it yourself.

SMOOTHTOP COOKTOP, select models

• Canadian models only:

• Freestanding ranges; The right front surface element
will not operate during a self-clean operation.

• Slide-in and drop-in ranges: The cooktop will not

operate during a self-clean operation.

• 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 22.
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
boilover immediately. See page 22 for cleaning

instructions.

HOT SURFACE LIGHT

HOT SURFACE light will turn on when smoothtop cooktop
is hot. Light will turn off when top cools. Hot surface light
is located either on the backguard or at the back center of

the cooktop.

HOT SURFACE

LIGHT ON

BACKGUARD

О

SWMCfOr

TIPS TO PROTECT SMOOTHTOP COOKTOP

TO PROTECT SMOOTHTOP from scratching, chipping,

• Clean smoothtop after each use.

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.

etching, or metal marks:

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.

ABOUT YOUR OVEN

HOW TO SET OVEN TO BAKE OR ROAST

<D

1. Press BAKE pad.

• BAKE indicator on the BAKE pad will light.

• 000 will light in display.

2. Press or press and hold A o'" ▼ pad to select oven
temperature.

• 350° will light when either pad is pressed.

• Oven temperature can be set from 170° to 550°.

3. There will be a 4 second delay before the oven turns
on. When the oven turns on:

OVEN ON indicator will light.
PREHEAT indicator will light.

The preselected temperature will remain in display.

4. Allow 8 to 15 minutes for the oven to preheat.

• A single beep will indicate that the oven has
preheated.

• The OVEN ON indicator will remain lit.

• The PREHEAT indicator will turn off.

BAKE —

INDICATOR , g

LIGHT I »«•'6

О

Л
V

Oven on
Preheat
Lock

Oven on
Preheat
Lock

П ПП

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J on

J JLI

J cn

J JLI

5. Place food in the oven.

6. Check cooking progress at the minimum cooking
time. Cook longer if needed.

7. Press CANCEL pad and remove food from the oven.

• The BAKE indicator on the BAKE pad will turn off.

• The OVEN ON indicator will turn off.

• Time of day will reappear in display.

NOTE: The oven temperature can be changed at
any time. If the temperature is changed, the

PREHEAT indicator will turn back on until the new
temperature is reached. A beep will signal that the
new temperature has been reached.

NOTE: See pages 25, 26, and 27 for additional
information on baking and roasting.

1 CD

Cancel

Bake

c • 0 П

UJU

NOTE: If you forget to turn off the oven, it will
automatically turn off at the end of 12 hours. If
you wish to deactivate this energy saving feature,
see page 7.

ф

CAUTION

Highly perishable foods such as dairy products,

pork, poultry, seafood or stuffing are not

recommended for a delayed cooking operation.
Baking is not recommended because preheating is

required.

HOW TO SET TIMED COOK OPERATION

1. Press COOK TIME pad.

• COOK TIME indicator on the COOK TIME pad will
flash.

• 0:00 will light in display.

2. Press or press and hold ^ or^ pad to enter cooking
time.

ABOUT YOUR OVEN

The Automatic Oven Timer Control is used to turn the
oven on and off at a preset time of day. This feature can
be used for either oven cooking or self-cleaning.

The clock must be functioning and set at the correct time
of day for this feature to operate properly.

• Immediate start: Oven turns on immediately and
automatically turn off at a preset time.

• Delayed start: Delays the start of cooking or cleaning
and automatically turns off at a preset time.

Cook time can only be set for up to 11 hours and 59
minutes (11:59).

Л

Cook

Time

then

П • П n

LI ■ LI LI

V

3. Press BAKE pad.

• BAKE indicator on BAKE pad will light.

• 000 will light in display.

4. Press or press and hold ^ orY pad to enter oven
temperature.

NOTE: Beeps will sound and 000 will flash in display
if the BAKE pad is not pressed within 4 seconds.

5. IF YOU WISH TO DELAY THE START OF

COOKING (if not, skip to #6):
a. Press STOP TIME pad.

• STOP TIME indicator on STOP TIME pad will
flash.

b. Press or press and hold ^ ory pad to enter time

of day you wish oven to turn off.

c. Press CLOCK pad.

• Time of day will reappear in display.

6. When the oven turns on, the OVEN ON indicator will
light. The oven temperature will appear in the display.

Press the COOK TIME pad to recall the remaining

cook time.

Bake

Л

then

П ПП

LI LIU

V

Л

then

then

V

NOTE: It is not necessary to set a start time.
Control will determine when to turn the oven
on based on the cook time you set.

7. Oven will automatically turn off. Four beeps will sound
and “End” will light in display. A beep will sound every
30 seconds for the next 5 minutes.

8. Press CANCEL pad and beeps will stop. Remove

food from oven.

NOTE: See page 7 if you wish to change the end of
cooking reminder beeps.

Cancel

HOW TO SET OVEN TO BROIL

ABOUT YOUR OVEN

0

1. Press BROIL pad.

• BROIL indicator on the BROIL pad will light.

• 000 will light in display.

2. Press the A pad to select HI (high) broil or the ▼ pad
to select LO (low) broil.

• Select HI broil for normal broiling.

• Select LO broil for low temperature broiling of
longer cooking foods such as poultry.

3. There will be a 4 second delay before the oven turns
on. When the oven turns on:

• The OVEN ON indicator will light.

4. For optimum browning, preheat broil element for 3 to
4 minutes before adding food.

5. Place food in the oven. Leave oven door opened to
the broil stop position (opened about 4-inches}.

6. Turn meat once about halfway through cooking.

BROIL —

INDICATOR

LIGHT

Broil

Д

^Hl I

П ПП

и LIU

U I

Ч I

^LO >

V

Oven on
Preheat
Lock

NOTE: Expect broil times to increase and

browning to be slightly lighter if appliance is

installed on a 208 volt circuit.
NOTE: See page 28 for broiling instructions and

broiling chart.

7. Press CANCEL pad. Remove food and broiler pan
from the oven.

• The OVEN ON indicator will turn off.

• The BROIL indicator on the BROIL pad will turn off.

• Time of day will reappear in display.

Cancel

- -

I °

\ Broil

Г • J П

и ■ J и

o

ABOUT YOUR OVEN

A CAUTION

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.

GENERAL INFORMATION

• Do not lock oven door during a cooking operation.

If the door is locked the LOCK
indicator will light and the
operation will be canceled.
Unlock the door then reset the
operation.

If oven temperature is above 400°F, the internal
locking mechanism will engage and the door can not
be unlocked until the oven has cooled.

Both the bake and broil elements cycle on and off to
maintain the oven temperature for baking. Oniy the broil
element turns on for broiling.

If you press BAKE or BROIL pad and do not set an

oven temperature or broil setting within 30 seconds, the

program wiii automatically cancel. The time of day will
reappear in the display.

To change oven temperature or broil setting during
cooking:

If temperature is displayed, press
A or y pad to select the new
temperature.

If another function is displayed, press
BAKE or BROIL pad then press
A or ▼ pad to select new temperature.

Oven on
Preheat
Lock

A
V

Prepared Food Warning: Follow food manufacturer’s
instructions. If 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.

OVEN CHARACTERISTICS

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.

OVEN TEMPERATURE ADJUSTMENT

You can adjust thè oven temperature if you feel thè
temperature is too hot or too cool.

To adjust the oven temperature:

1. Press BAKE pad.

2. Press A pad until 550° is
displayed.

3. Press and hold BAKE pad

for 3 seconds until 00°

appears in display.

4. Press and hold the ^
or V' pad to select the
temperature change
you wish.

• The oven temperature

can be increased or decreased
by 5° to 35°.

• If the oven temperature was previously adjusted,

the change will be displayed.

For example: If the oven temperature was reduced by
15°, the display will show - 15°.

Bake

A

then

V

A

then

V

5. Time of day will automatically reappear in display.

It is not necessary to readjust the oven temperature if there
is a power failure or interruption. Broiling and cleaning
temperatures cannot be adjusted.

ABOUT YOUR RANGE

OVEN DOOR

A CAUTION

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 arms 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.
NOTE: When range is new, the oven door may feel

“spongy” when you close the door. This is normal and will
become less “spongy” with use.

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.

____________

DOOR LOCK LEVER

The door lock lever is used to lock the oven door during a

self-clean operation. To lock door, move the lever to the

right. This is the locked position for the clean cycle.
Do not move the lock lever to the right or locked position

when baking. If the door is accidently locked:

• The cooking operation will be canceled.

• If oven temperature is above 400°F, the door will not
unlock until the oven has cooled.

• Allow oven to cool then unlock and open door. (Place a
fan in front of oven to speed cooling.)

OVEN WINDOW

To protect 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.

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
completely 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.

OVEN VENT

CAUTION

When oven is in use, the area near the oven vent
opening may feel warm or hot to the touch.

On coil element cooktops, the oven
vent is located at the RIGHT REAR

element.

• 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.

OVEN VENT

OPENING

ABOUT YOUR RANGE

OVEN LIGHT

CAUTION

Disconnect power to range by tripping 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.

To turn on the oven light: Push in

rocker switch located on the backguard.

To replace oven light buib:

1. Disconnect power to range.

2. Hold bulb cover in place then slide wire retainer off
cover. NOTE: Bulb cover will fall if not held in place

while removing wire retainer.

OVEN RACKS

CAUTION

Do not attempt to change the rack position when 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.

3. Remove bulb cover.

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

5. Replace bulb cover and secure with wire retainer.

6. Reconnect power to range. Reset clock.

BULB COVER

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. IMPORTANT: Pull rack out to the lock-stop position to
be sure rack is correctly replaced.

6. If properly installed, rack will not come out of oven
unless the front edge is lifted up.

7. Push rack back into oven and close oven door.

ABOUT

RANGE

O

STORAGE DRAWER

CAUTION

Do not store plastic, paper products, food or flammable
materials in this drawer. The drawer may become too

warm for these items when the oven is in use.

The storage drawer at the bottom of the 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 lift drawer up and out.

LEVELING LEGS

CAUTION

WARNING: The anti-tip bracket provided with this

range must secure one of the rear leveling legs to the
floor. This bracket prevents the range from accidently
tipping.

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.

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

each corner of the range, until range is level. Place level
on an oven rack to determine if range is level.

Cooking results can be affected if the range was not
properly leveled during installation.

o

HOW TO SET OVEN FOR A CLEAN CYCLE

1. Move door lock lever to locked position.

2. Press SELF-CLEAN pad.

• CLEAN indicator on the SELF-CLEAN pad will
flash.

• 3:00 will light in display.

• If door is not locked, “dr” will appear in display.

Lock door.

3. Press A or ▼ pad to select clean time.

• You can select from 2 up to 4 hours.

• Oven will automatically clean for 3 hours. Or,

• Select 2 hours for light soil.

• Select 4 hours for heavy soil.

4. IF YOU WISH TO DELAY THE START OF

CLEANING (if not, skip to #5):

a. Press STOP TIME pad.

b. Press A pad to select the time of day you wish the

oven to turn off.

• Press CLOCK pad and time of day will reappear
in display.

• Press STOP TIME pad to recall the time you set.

ABOUT CLEANING

Self

Clean

then

0 ' n n

JUU

A
V

A

then

V

I n • n n

ILIULI

5. When the oven turns on:

• The OVEN ON indicator will light.

• LOCK indicator will light when oven heats to 400°.

• Internal lock will engage. Door cannot be unlocked
and opened when LOCK indicator is lit.

6. About one hour after the clean cycle ends, the LOCK
indicator will turn off. The oven door can be unlocked
and opened.

TO CANCEL CLEAN CYCLE;

1. Press CANCEL pad.

2. If LOCK indicator is NOT lit, unlock and open oven
door.

If LOCK indicator is lit, allow oven to cool about one
hour then unlock and open oven door.

-

-------

Cancel

O

-

Oven on
Preheat
Lock ^

Oven on
Preheat
Lock

Oven on

O

Preheat

O

Lock

IqJ

LIGHT TURNS ON WHEN
OVEN REACHES 400°F.

■ WHEN LIGHT TURNS

OFF, UNLOCK AND
OPEN DOOR.

ABOUT CLEANING

A CAUTION

It is normal for parts of the range to become hot during
a clean cycle.

Avoid touching cooktop, door, window, or oven vent
area during a clean cycle.

To prevent damage to oven door, do not attempt to

unlock the door when the LOCK indicator is displayed.

It is normal for excessive flare-ups and smoking to

occur during cleaning if the oven is heavily soiled.

BEFORE SELF-CLEAN CYCLE

• Remove pans, broiler pan, and
oven racks. Racks may discolor

and not slide easily after cleaning.

• Clean oven window (see glass on

page 21), oven frame and door
frame. These areas are not
exposed to cleaning temperatures;
soil may bake on during clean
cycle.

• To prevent damage, do not clean
gasket located on oven door.
Gasket seals in heat during the

clean cycle.

• To prevent excessive smoke,
flare-ups or flaming, wipe up

excess grease or spillovers from
oven bottom.

• Porcelain is acid resistant, not
acid proof and may discolor during
the clean cycle. To prevent or
reduce discoloration, wipe up
sugar or acid spills (lemon, milk,

barbecue sauce, cheese).

DURING SELF-CLEAN CYCLE

• As oven heats, the LOCK indicator
will light in the display. At this

point, the door can not be
unlocked and opened.

• To prevent damage to door or lock
lever, do not force door open
when the LOCK indicator is
displayed.

• Some smoke and odor may be
detected the first few times the
oven is cleaned. This is normal

and will lessen in time,

• Smoke may occur if oven is
heavily soiled or if broiler pan was

left in oven.

• As oven heats, you may hear
sounds of metal parts expanding
and contracting. This is normal

and will not damage oven.

AFTER SELF-CLEAN CYCLE

• The LOCK indicator will turn off
about one hour after clean cycle
ends. The door can be unlocked

and opened. Use care as oven
may still be hot.

• A gray powdery ash may remain
on the oven bottom or walls. This

is normal. Use a damp cloth to
remove ash.

• If soil remains, the clean cycle

may not have been long enough.

• Wipe oven racks with a small
amount of vegetable oil if racks do
not slide easily after clean cycle.

• Clean around oven vent opening if
there is a deposit from the fumes

vented during cleaning.

• A white discoloration may appear
after cleaning if acid soils (milk,
tomato, lemon, etc.) or sugary
soils were not wiped up before the
clean cycle. This discoloration is

normal and will not affect the
performance of the clean cycle.

• Turn off ove
may burn oi

• Clean oven

build-up.

• Do not use
part of the r
parts.

_

_____________

CLEANING TIPS-----------------------------

n light before cleaning as the light

jt during a clean cycle.

regularly rather than allowing soil to

oven cleaners in, on, or around any
ange as they will damage the finish or

CANADIAN MODELS ONIy|-

The right front surface element will not operate

during a self-clean operation.

0

ABOUT CLEANING PRODUCTS

ABOUT CLEANING

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 - Bon Ami, 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, Elco Cleaner Conditioner.

Non-Abrasive or Scratchless Plastic or Nylon

Scouring Pads or Sponges - Chore Boy Plastic

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

CLEANING CHART

PARTS CLEANING agents

Broiler pan and
insert, Select

models

Control knobs

Drip bowls,

chrome

• 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 bowis 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
occur over a period of time. They are usually permanent. Follow package
directions.

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 22.

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

A CAUTION

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.

CLEANING PROCEDURES

Drip bowls,
porcelain

• 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.

ABOUT CLEANING

PARTS

Enamel, painted

• Backguard

• Oven door

• Side panels

• Storage drawer
or lower panel

Elements,
oven and coil

Glass

• Oven window

Metal finishes
such as brushed
aluminum, or
chrome

• Backguard

• Cooktop

• Oven door

• Storage door

• Trim parts

CLtzANinVa MUcn 1 o

• 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

CLEANING PROCEDURES

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. * u o+qqi

3. Do not use abrasive, caustic or harsh cleaning agents such as steel
wool pads or oven cleaners. These products will scratch or

permanently damage the surface.

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

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

3 Do not immerse coil-type surface elements in water.
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 wool or
powdered cleaning agents. They will damage glass.

1. Wash with soap and water or a glass cleaner and a soft clotj'­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. ^ ^

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.

4. To clean brushed chrome cooktop or door:

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

finish. , „

• Use a soft cloth and mineral oil to restore luster or to remove
fingerprints or smudges.

• Clean with an automotive chrome cleaner or polisher.

Oven interior

Oven racks

Plastic finishes

• Door handles

• Backguard trim

• Knobs

• End caps

• Soap and water

• Plastic scouring
pad

• Cleansing powders

• Soap-filled
scouring pad

• Soap and water

• Non-abrasive
plastic pad or
sponge

• Glass cleaner

Porcelain enamel is acid resistant, not acid proof, Therefore, when cool,

wipe up sugary or acid spills (milk, fruit, tomato, etc.) as they occur. See

paaes 18-19 for self-clean oven.

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 if left in the
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.
NOTE: To prevent staining or discoloration, wipe up tat, grease or acid

(tomato, lemon, vinegar, milk, fruit juice, marinade) immediately with a

dry paper towel or cloth.

1, 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. ----------------------------------------------------------------------------------------

_______________________

PARTS CLEANING AGENTS

CLEANING PROCEDURES

Porcelain enamel

• Cooktop on coil
elements

• Trim on
smoothtop
cooktop

• Backguard

Smoothtop
cooktop

• To clean light to
moderate soil

• To clean heavy
soil or brown/
gray stains from
hard water or
metal marks

• Soap and water

• Paste of baking
soda and water

• Non-abrasive
plastic pad or
sponge

Never use oven
cleaners, ammonia or
glass cleaners with
ammonia.

• Cooktop Cleaning
Creme* or other
product specially
formulated for the
smoothtop

• Soap and water

• Cooktop Cleaning
Creme* or other
product specially
formulated for the
smoothtop

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.

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. (Do not use soiled sponge or cloth as these may leave a film and dis
coloration.) Rinse thoroughly and completely dry.

* Cooktop Cleaning Creme can be purchased from your dealer.

Gently scrub with cleaning creme and clean cloth or paper towel. Reapply
cleaner. Cover with damp paper towels to keep cleaner moist. Let stand for

30 to 45 minutes. Scrub to remove remaining stain. Do not use abrasive

powders or pads as they may scratch the surface. Rinse and dry.

• To clean
burned-on or
crusty soils or
residue

• To clean sugar,
starch, plastic

• Aluminum foil

• Single-edge safety
razor blade

• Cooktop Cleaning
Creme*

• Single-edge safety
razor blade held

with a potholder

• Wooden spoon or
plastic handled
metal spatula

Hold razor blade scraper at 30° angle and very carefully scrape off soil.

Clean remaining soil with Cooktop Cleaning Creme.

Turn element to LOW and immediately scrape from hot surface to a cool

area. Then turn element OFF and cool. Clean residue with razor blade
scraper and cleaning creme.

Aluminum foil can not be removed once it melts on to the top. If the foil melts
over a cooking area, the cooking area cannot be used as it may damage the
cookware or damage the smoothtop.

ABOUT COOKING

0

SELECTING HEAT SETTINGS

• If a higher setting is used to begin a surface cooking
operation or to bring water to a boil, always reduce to a
lower setting once cooking begins or water comes to a
boil.

• For smoothtop cooking, it is better to select a lower
setting and increase to a higher one later, if needed.

• Food wili not cook faster at a setting that is higher than
needed to maintain a gentle boil. The temperature of

the water is the same whether boiling vigorously or

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.

SUGGESTED HEAT SETTING GUIDE

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

HIGH OR 9: Use to bring liquid to a
boil, blanch, preheat skillet, or reach
pressure in a pressure cooker.
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.

OFF

CANNING INFORMATION

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

When canners do not meet
these standards, cooking times

may be longer and the cooktop
may be damaged.

On a smoothtop cooktop, the
canner bottom should not
extend more than one-inch
beyond the cooking area and
must have a flat bottom.

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.

CANNER ELEMENT

(MODEL CEI)

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.

ABOUT COOKWARE

CAUTION

COOKWARE MATERIALS

The pan material determines how evenly and quickly heat

is transferred from the heating element to the pan bottom.

Never allow a pan to boil dry as this may damage the

pan, cooktop and/or heating element.

To achieve optimum surface cooking performance, select
heavy gauge, flat, smooth bottom pans that fit the size of
the surface unit.

Proper pans will reduce cooking times, use less energy
and cook food more evenly. Use these tests to determine
if pan bottom is flat.

Ruler Test:

1. Place a ruler across the bottom of the pan.

2. Hold it up to the light. Little light should be visible under

the ruler.

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 heavy

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.

_____

_______

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.

ABOUT SPECIALTY COOKWARE

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.

ABOUT COOKING

®]

ALUMINUM FOIL USAGE

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.

-—

---

f

--------

--------------------------j

-------

>

M

7

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.

PREHEATING

• Preheating is necessary for baking.

• It is not necessary to preheat for roasting.

• To preheat, set the oven to the desired temperature and
allow about 8 to 15 minutes for the oven to preheat. A
single beep will indicate that the oven is preheated.

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

effect on baking results.

RACK posmoNS

• 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,

stagger the food to ensure

proper air flow.
If cooking on two racks,

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.

RACKS (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.

0

ABOUT COOKING

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 position 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.

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, produces darker 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 flat 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

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. ,

• If using insulated bakeware, expect cooking times to

increase slightly. It is not 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 is opened too frequently, heat will escape from the

oven; this can affect baking results and wastes energy.

If you add additional ingredients or alter the recipe,

expect cooking times to increase or decrease slightly.

ROASTING TIPS

Roasting is the 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.

For best results use tender cuts of meat weighing 3-lbs.
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 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 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.

ABOUT COOKING O

COMMON BAKING PROBLEMS AND WHY THEY HAPPEN

PROBLEM

Cakes are uneven.

Cake high in middie.

Cake falis.

Cakes, cookies, biscuits
don’t brown eveniy.

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 long. • 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 or properly attached to door. • Incorrect use of aluminum foil. • Oven not
preheated. • Pans darkened, dented or warped.

For optimum results, bake on one rack. If baking cakes on two racks, place pans toward

the front of the oven on the upper rack and toward the back of the oven on the lower

rack.

• 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
25°F.

Cakes don’t brown on
top.

Excessive shrinkage.

Uneven texture.

Cakes have tunneis.

Cake not done in

middie.

Pie crust edges too
brown.

Pies don’t brown on
bottom.

Pies have soaked crust.

• 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 walls.

• 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.

• Temperature set too high. • Pan too small. • Baking time too short.
If additional ingredients were added to mix or recipe, expect cooking time to increase.

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

• Used shiny metal pans. • Temperature set too low. • Incorrect rack position.

• Some frozen pies should be placed on a cookie sheet, check package directions.

• Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.

ф

ABOUT COOKING

BROILING TIPS

Broiling is used for tender cuts of meat or marinated
meats, poultry, fish and some fruits and vegetables. The

food is placed directly under the broil element.

Cooking time is determined by the desired degree of
doneness and the distance between the food and the
element.

• For best results, steaks and chops should be at least
3/4-inch thick. Thinner cuts should be pan broiled.

• 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.

• 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.

When broiling in an electric oven, the door should be
opened to the broil stop position {opened about

4-inches).

Select Lo Broil for longer cooking foods such as
chicken pieces.

Foods that require turning should be turned only once

during broiling. Turn after half the recommended

cooking time.

BROILING CHART

TYPE OF MEAT

BACON
BEEF STEAKS

1-inch thick

CHICKEN

Pieces

FISH

Fillets
Steaks, 1-inch thick

GROUND BEEF PATTIES

3/4-inch thick

HAM SLICE, precooked

1/2-inch thick

PORK CHOPS

1-inch thick

* The top rack position is position #5.

** Broiling times are approximate and may vary depending on the meat.

RACK POSITION*

#3 or #4

#4

#4
#4

#4
#4

#4

#4

#4

DONENESS

Well Done

Medium

Well Done

Well Done

Flaky
Flaky

Well Done

Warm

Well Done

TOTAL COOK TIME

(MINUTES)**

6 to 10 min.

15 to 18 min.
19 to 23 min.

LO BROIL

30 to 45 min.

8 to 12 min.

10 to 15 min.

15 to 18 min.

8 to 12 min.

22 to 26 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 until

troubleshooting chart

PROBLEM

Part or all of
appliance does not

operate.

1. Range is disconnected from power

2. Tripped circuit breaker or blown

POSSIBLE CAUSES

or is loosely connected to power.
fuse.

3. Power supply has been interrupted.

4. Surface or oven controls not set
properly.

5. Oven door left in locked position
after clean cycle.

6. Oven set for delayed cook or clean.

Surface or oven
elements fail to

operate or heat food.

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

2. Tripped circuit breaker or blown
fuse.

CANADIAN MODELS
ONLY: The right front

element on the
smoothtop will not

operate during a clean
operation.

3. Power supply has been interrupted.

4. Surface or oven controls not set
properly.

5. Surface element is not properly
installed.

6. Oven was not set to correct
temperature.

7. Oven was set for delayed cook.

8. Oven was not preheated properly.

9, Defective part.

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.

SUGGESTED CORRECTIONS

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 page 8 for setting surface units; see pages
11,12 and 13 for setting oven control.
Unlock oven door.

6. Cancel program. See page 12 or 18.

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 page 8 for setting surface units; see pages

11,12 and 13 for setting oven control.

5. See page 9 for instructions on how to replace
surface element.

6. Set oven to temperature recommended in recipe.

7. Cancel program and reset. See page 12.

8. Allow oven to preheat until PREHEAT indicator
turns off and a beep is heard. Then place food in

oven.

9. Have authorized servicer replace part.

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. 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.

5. Sugary boilovers from sugar syrups,

candy, jams, jellies, dessert sauces,

etc.

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.

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

spattering.

_______________________________

0 ABOUT SERVICE

PROBLEM

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.

POSSIBLE CAUSES

1. Oven is too hot or too cool.

2. Selected BROIL rather than BAKE,

3. Food not positioned correctly in
oven.

4. Used incorrect pan.

5. Used aluminum foil incorrectly.

6. Oven rack was crowded with pans.

7. Used unreliable recipe or did not
follow recipe.

8. Oven vent was blocked.

9. Range is not level.

10. Door is not correctly installed.

1. Oven seems hotter or cooler than
your previous oven.

SUGGESTED CORRECTIONS

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

2. Select the BAKE pad, not BROIL, for baking.

3. See rack placement on page 25.

4. Dark pans produce dark browning. Select shiny
aluminum pans or reduce the oven temperature

by 25°F. See page 26.

5. 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 25.

6. Stagger pans on rack. Allow 1 to 2-inches

between pans and oven walls,

7. Select recipes from reliable sources. Read and

carefully follow instructions and do not substitute

ingredients.

8. See page 15 for information on oven vent.

9. See page 17 for instructions on leveling range.

10. See page 15 for instructions on replacing door.

1. See page 31 for instructions on adjusting the oven
temperature, NOTE: Do not adjust temperature if

only one or two recipes are in question. The
problem may be the recipe rather than the oven.

Food not broiling
properly.

Oven smokes
excessively during
broiling.

Oven will not
seif-clean.

NOTE: 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.

1. Oven incorrectly set.

2. Used Incorrect rack position.

3. Broii element was not preheated.

4. Used aluminum foil incorrectly.

5. Oven door was closed during

broiling.

1. Food placed too close to broii

element.

2. Broiler insert covered with aluminum

foil.

3. Meat is too fatty.

4. Marinade not completely drained

before broiling.

5. Basted meat too early during

broiling.

6. Used a soiled broiler pan.

1. Seif-clean feature was not properly
set.

2. Oven set for a delayed clean.

3. Oven door not closed and/or locked.

1. See page 13 for operating instructions.

2. See page 28 for information on broiling.

3. 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.

5. Always leave door opened to the broil stop

position (opened about 4-inches) during broiling.

1. Move broiler pan down one rack position.

2. Never cover insert with foil as this prevents fat

from draining to pan below.

3. Trim excess fat before broiling.

4. Completely drain marinade from meat.

5. Baste meat during the last few minutes of

cooking.

6. Always clean broiler pan and insert after use.

1. Follow instructions on page 18.

2. Cancel program and reset clean cycle.

3. Close and lock oven door.

ABOUT SERVICE ф

PROBLEM

Oven door will not

lock for self-clean.
Oven door will not

unlock after clean
cycle or if accidently

locked during baking.

Moisture condensa
tion on oven window.

Oven light does not

turn on.

Strong odor or light
smoke when oven is
turned on the first
few times.

“F” plus a number or
letters appear in dis

play.

L /

I I

POSSIBLE CAUSES

1. Self-clean was not properly set.

2. Oven door is not closed.

1. Clean cycle ended less than one
hour ago.

2. Oven hot enough to engage internal
lock, if accidently locked during
baking.

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

2. Used a cloth saturated with water to
clean window.

1. Oven light bulb is loose or burned
out.

2. Light switch in the OFF position.

1. “Burning off’ of manufacturing oils,

lubricants used during the manufac
turing process, or insulation.

2, Food soil.

I nis IS caiiea a гмин n л iciun

any pad except the CANCEL and A or T pads. If the fault code and beeps continue, discon

nect power to the appliance and call an authorized servicer.
If the oven is heavily soiled, excessive flare-ups may result in a fault code during a clean

cycle. Press any pad except the CANCEL and A or ▼ pads and allow oven to cool for one

hour then reset the clean cycle.

1. Follow instructions on page 18.

2. Be sure door is properly closed.

1. Allow about 1 hour for oven to cool. Door can be
unlocked when LOCK indicator is no longer dis

played.

2. Allow oven to cool until LOCK indicator no longer

is displayed. To speed cooling, allow a fan to blow

on oven door.

1. This condition is normal.

2. Wring excess water from cloth before cleaning.

1, Check or replace bulb.

2. See page 16 for instructions.

1. This is normal for a new range and will disappear
after a few uses. A clean cycle will speed up the
process. Opening a window or turning on a fan
will help remove the smoke and odor.

2. Use self-clean feature.

SUGGESTED CORRECTIONS

-

---------

,— ,,

MAYTAG COOKING APPLIANCE WARRANTY

ONE YEAR - FULL WARRANTY (Parts and Labor)

Fov one (1) year from the date of original retail purchase, any pan which fails irr normal home use will be repaired or
replacad free of charge by the manufacturer.

ADDITIONAL FOUR YEAR - LIMITED WARRANTY (Parts only)

For an additional four (4) year period beyond the first year of the Full warranty, the parts listed below which fail in normal

For an additionaiTour w yed^^ y ^osts,
hoinTuie'^wlirbe free of charge for the part itself, with the owner paying all otiw cos^s^

Sing iSr when the appliance is located in the United States or Canada. These parts must be installed by an

authorized servicer.

Smoothtop heating element
Gas sealed surface burner

Glass-ceramic cooktop - due to thermal breakage

Canadian Residents: The above warranties only cover an appliance installed in Canada that has been certified to a

National Standard of Canada unless the appliance was brought into Canada due to transfer of residence ro
States to Canada.States to Canada.

Tb.i,p«i.ew.rranl«swr.s«Kiat«.e are,h.orl,«a,rarttes provided b,me r,»iila=tur,r.ll»9. war,anti., gheyousp^liolegalr,gets,M,ou

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 of the
following;

a. Improper installation, delivery, or maintenance.
b. Any repair, modification, aiteration 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 if the 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:

For authorized service, contact the Maytag dealer from

1

whom you purchased the appliance or call Maytag
Customer Service at 1-800-688-9900 (USA) or

1-800-688-2002 (Canada).

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

1-800-688-9900 (USA)

1-800-688-2002 (Canada)

When requesting service, the following information wil

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.

8109P084-60 (11-98-0

(Bldi