Maytag CRE8400B, CRE7500A, CRE7500B User Manual

FOR FUTURE REFERENCE

Cnngratnlations on your choice of a Maytag electric
range. On the following pages yon will find information

regarding the operation of'your new range. By follox_dng

these instructions eareflllly, you will be able to fi_lly
enjoy and maintain your range. Please take a moment to

TABLE OF CONTENTS review the enclosed booklet, "Cooking Made Simple"

as well. Whether you need assistance in selecting the

Page right eookware or reviewing the dos and don'ts of

Important Safety Instructions ............. 1-3 baking, the answers are contained in this bookIet.

Range Control Panel ..................... 4 Should you have any questions about using your Maytag

range, call or write us. Be sure to provide the model and

• Electronic Cloek ....................... 4 serial numbers of your range.

• Setting the Clock and Timer .............. 4_5

Surface Cooking ......................... 5

• The Controls .......................... 5

• Using Your Coil Element Cooking Surface .. 6

Using "Your Oven ........................ _-7 ' ? ; 1 1 i

i 2 [ [

• Baking and Boasting .................... 6-7

• Broiling ............................... 7 For future reference, we suggest you retain this manual

after recording the model number and serial number of

Range Cleaning Chart ................... S 9 this electric range in the spaces provided. (This

Maintenance ............................ 10-11 infnrmation can be found on the data plate located on

the frame around the storage drawer.)

Before You Call for Service ............... 12

Warranty ............................... 13 ModelNumber

Serial Number

BE SURE YOU READ THE SAFETY
INSTRUCTIONS ON PAGES 1-3 BEFORE

YOU START TO USE THIS RANGE.

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using In Case of Fire

this appliance. Turn off appliance and ventilating hood to avoid

The following instructions are based on safety spreading the flame.
considerations and must be strictly followed to reduce Use dry chemical or foam-type extingnisher or baking
the potential risks of fire, electric shock, or personal soda to smother f_re or {lame. Never use water on a
injury, grease _re.

Be sure appliance is properly installed and grounded by If fire is in the oven or broiler pan, smother by closing
a qualified technician, oven door.

If fire is in a pan on the surface burner, cover pan.

Do not attempt to adjust, repair, service, or replace any

part of appliance unless it is specifically recommended Never attempt to pick up or move a flaming pan.

in this book. All other selMcing should be referred to a
qualified servicer. Always disconnect power to unit Child Safety

before any servieing hy tripping circuit hreaker to tile Do not leave chiMren alone or unsupervised near the
OFF position or removing the fuse. appliance when it is in use or is still hot.

Ix)care and mark the breaker or fuse. Never replace a Children must be taught that the appliance and utensils
blown fuse or reset a breaker until yon know what has in or on it can be hot.

caused the problem. Always replace a blown {hse with

Children should be taught that an appliance is not a toy.

one of the correct amperage. Children shonld not be allowed

To Prevent Fire or Smoke Damage to play with controls or other

parts of the unit. Children should

Remove all packing materials from flm appliance before never be allowed to sit or stand

operating it. on any part of the appliance.

Flammable materials should not be stored in an oven or CAUTION: Do not store items
on or near snrJ[_tceelements, of interest to children in cabinets

If appliance is installed near a window, proper above an appliance or on the
precautions shonld be taken to prevent curtains from baekguard of a range. Children
blowing over snrt_aee elements, climbing on the appliance or on

the appliance door to reach items

Do not leave any items on the cooktop. The hot air from could be seriously injured.
the vent may ignite flammable items and mav increase

pressure in closed containers which may cause them to About Your Appliance

burst.

Many aerosol-type spray cans are EXPLOSIVE when To prevent injury or

exposed to heat mud may be highly flammable. Avoid damage to the appli- I_w_.. _ _/.*/¢

ante, do not use ap- _

their use or storage near an appliance, plianee as a space

Do not leave plastic items on the cooktop as they may heater to heat or wmwn

melt or soften if left too close to the vent or snrfaec a room. Also, do not

elmnent, use the cooktop or
To eliminate the hazard of reaching over hot sur{hce oven as a storage area

burners, cal_inet storage should not be provided directly for food or cooking

above a unit. If such storage is provided, it should be utensils.

limited to items which are nsed infrequently and which Keep the oven vent duets UNOBSTRUCTED (located

are safely stored in an area suhjected to heat from an under the right rear element for coil cooktops or on the

appliance. Temperatnres may be unsafe for some items, cooktop for smoothtop models). Blockage of the vent

such as volatile liquids, cleaners or aerosol spray-s, prevents the proper oven air circulation and will affect

the oven performance.

PAGE 1

CAUTION: Do not use _NX_ ,ft_ J Make snre the drip bowls are in place (select models).

an appliance as a step __ ' Absence of these bowls during cooking may subject

stool to cabinets above. , -' _ wiring or components underneath to damage.

Misuse of appliance Ceramic glass cooktop (select models): Do not cook on
doors or drawers, such as a broken cooktop. Cleaning solntions and spillovers mav
stepping, leaning or penetrate the broken cooktop and create a risk of

sitting on the door or electric shock. Contact a qualified technieian
drawer, may result in possible tipping of the appliance, immediatel}_

breakage of door, and serious injuries.

Loose fitting or long

WARNING: To reduce the risk of tipping of appliance, hanging-sleeved apparel
the appliance must be secured by a properly installed should not be worn while

anti-tip device. When removing the appliance for cooking. Clothing may ignite
cleaning, be sure tire anti-tip device is engaged when or catch utensil handles.

the range is replaced. Look underneath range to verify
that one of the rear leveling legs is properly engaged in Always place oven racks in tbe desired positions while

oven is cooI. If a rack nmst be moved while hot, use a

the bracket slot. The anti-tip device secures the rear

leveling leg to the floor when properly engaged, dry potholder and avoid touching hot element in oven.

Use care when opening the oven door. Let hot air or

Do not touch a hot oven light bulb with a damp cloth as

the bulb could break. Should tim bulb break, disconnect steam escape before removing or replaeing food.
power to the appliance before removing bnlb to avoid PREPARED FOOD WARNING: Follow food
electrical shock, manufacturer's instructions. If a plastic frozen food

container and/or its cover distorts, warps, or is otbelwise

Cooking Safety damaged during cooking, immediately discard the food
Always turn off surface element or the oven when and its container. The food could be contaminated.

cooking iseompleted. DO NOT TOUCIt THE SURFACE OR OVEN
It is normal for some parts of the eooktop, especially ELEMENTS, AREAS NEAR THE ELEMENTS OR

areas snrrounding the surface elements, to become hot THE INTERIOR SURFACES OF OVEN. Elements
during cooking operations. Do not touch the cooktop may be hot even though they are dark in color. Areas

until it has cooled, near surface elements and the interior snrf:aces of the

oven may become hot enough to cruise bums. During

Never leave surface cook X,% .,._._ 1 _ and after use, do not touch or let clothing or other

ing operations unattended /_, ! flammable materials contact heating elements, areas

at high heat setting or ' near elements or interior surfaces of oven until they

when deep fat frying, have had snfficient time to cool Among these areas are

Boilovers canse smoking the cooktop, the surfaces facing the eooktop, the oven
and greasy spiflovers may vent opening and the surl'hces near opening, oven door,

ignite, and oven window.

Never heat an unopened food container. Pressure build- Do not allow aluminnm foil, meat probes or any other
up may cause container to burst resnlting in personal metal objeet (other than a pan on a surface element) to
injury or damage to tbe appliance, contact heating elements.

Use dry, sturdy potholders. Damp potholders on hot
surfaces may- cause burns from steam. Towels or other Utensil Safety

bulky items should never be used as potholders. Do rrot Use proper pan size. This appliance is equipped with
let potholders touch hot heating elements, one or more surface elements of diffbrent sizes. Select

Ahvays let quantities of hot f_ttcool before attempting to utensils having flat bottoms large enough to cover the
move or handle, surface element. The use of undersized utensils will

Do not let grease or other flammable materials expose a portion of the heating element to direct
accumulate in or near the appliance, hood or vent fan. contact and may result in the ignition of clothing. The

Clean hood frequently to prevent grease from proper relationship of the utensil to the element will
accumulating on hood or filter, also improve efficiency.

PAGE 2

Use pans xvith flat bottoms and handles that are easily Do not use aluminum foil to line the surface unit drip

grasped and stay cool. Avoid using unstable or loose bowls (select models) or the oven bottom. Improper
handled pans. installation of these liners may result in a risk of electric

Be sure utensil is large enough to properly cuntain food shock or fire.

and avoid boilovers. Pan size is particularly important in
deep fat f/ying. Self-Clean Oven (select models)

To minimize bums, ignition of flammable materials and Clean only parts listed in this booklet. Do ]lot clean
spillage due to unintentional contact with the utensil, do door gasket. The door gasket is essential for a good seal.
not extend handles over adjacent surface elements. A1- Care should be taken not to rub, damage, or move the
ways turn pan handles toward the side or back of the gasket. Do not use oven cleaners of any kind in or
appliance, not out into the room where they are easily around any part of the self-clean oven.

hit or reached by small children. Before self-cleaning the oven, remove broiler pan, oven
Never let a pan boil d]y as this could damage the utensil racks, and other utensils, and wipe off excessive

and the applianee, spillovers to prevent excessive smoke or flare-ups.

CAUTION: DO NOT LEAVE FOOD Oil COOKING

Follow the manufacturer's directions when using oven UTENSILS, ETC., IN THE OVEN DURING THE
cooking bags. SELF-CLEAN CYCLE.

Only certain types of glass, glass/ceramic, ceramic, or It is normal for the cooktop of the range to become hot
glazed utensils are suitable for eooktop or oven usage during a self-clean cycle. Therefore, touching or lit}lug

without breaking due to the sudden change in tbe eooktop during a clean cycle should be avoided.

temperature.

A fan should be heard during the self-clean cycle (select

This appliance has been tested for safe performance models). If not, cancel the cycle and call servicer. Refer
using conventional cookware. Do not use any devices or to the Table of Contents fur location of self-clean

accessories that are not specifically recommended in instructions and for information, if equipped.
this manual. Do not use eyelid covers for the surface

units, stove top grills, or add-on oven convection

Important Safety Notice and Warning

systems. The use of devices or accessories that are not
expressly recommended in this manual can create The California Safe Drinking Water and Toxic
serious safety hazards, result in performance problems, Enforcement Act of 1986 (Proposition 65) requires the
and reduce the life of the components of the appliance. Governor of Califbrnia to publish a list of substances

known to the State of Califf)rnia to cause cancer or

Cleaning Safety reproductive harm, and requires businesses to warn

Turn off all controls and wait for appliance parts to cool customers of potential exposures to such substances.

before touching or cleaning them. Users of this appliance are hereby warned that when
Clean cooktop with caution. Use care to avoid steam the oven is engaged in the self-dean cycle, there may be

some low level exposure to some of the listed

burns if a wet sponge or cloth is used to wipe spills on a substances, including carbon inonoxide. Exposure to

hot surface. Some cleaners can produce noxious fumes these substances can be minimized by properly venting

if applied to a hot surtace, the range to the outdoors during the self-clean cycle.
Do not soak or immel"se the removable heating

elements in water (select models). Immersing an

element in water would damage the insulating material

inside the element.

SAVE THESE INSTRUCTIONS

PAGE

RANGE CONTROL PANEL

Electronic Clock

Styling mW differ depending on the model you selected.

The electronic clock and timer on your Ma_ag range Setting the Clock and Timer

will flash 12:00 when power is first supplied to the range
or if there is a power failure. Clock

The following pads are found on your Maytag electronic To set the tlme-of-day clock:
clock: 1. Press the CLOCK pad.

Clock Pad 2. Press and hold the HOUR pad to set tile correct

This pad is used to set the time of day and it cancels the hours. To ehange the time by a single hour, give the

timer operation, pad a short tap.

3. Press and hold the MINUTE pad to set the correct

Timer Pad minutes. To change the time by a single minute, give
The timer can be set from 1 minute to i hour mad .59 the pad a short tap.

minutes (or two hours). It will count do'am by minutes. For example: to set the clock for 3:1,5, press and hold

Hour Pad the HOUR pad until 3 appears in the hours displa3a

Then press and hold the MINUTE pad until 15

This pad is used to set the hour for the clock or timer, appears in the minutes display,

Minute Pad

This pad is used to set the minutes tot the clock and
timer.

PAGE 4

Timer Suggested Heat Settings

To,e,the,imer: Turntheeont oknobtothedesiredheatset og,in

I. Press tile TIMER pad, 0:59 (or one hour) will appear doubt, it is better to select a lower setting anti increase

in the display, to a higher one later if needed. It will take longer for

tbe element to cool to a lower temperature than to heat

Tbe ti,ner will automatically begin counting dowu ill up to a higher temperature.
increments of one minute. Use the following chart as a guideline until you become

'2. To set timer for less time, press the TIMER pad then more familiar with your new range. Information in the

press and hold the MINUTE pad until the desired chart is based on the use of heavy gauge metal
time appears in the displa;a cookware. Other pan materials may require a different

3. To set timer for more than one hour (two hours is the heat setting for the same cooking operation. (For more :
maximum time that can be set), press the TIMER information on eookware, see "Cooking Made

pad then press the HOUR pad. 1:59 (or two hours) Simple" booklet.)
will appear in the display

Press the MINUTE pad until the desired minutes

Setting Uses

appear in the display. HIGH To bring liquid to a boil, blanch or bring

When 'all the time has elapsed, 0:00 will appear in the up pressure in a pressure cooker.

Always reduce to a lower heat setting I i

display and continuous beeps will sound indicating the when liquids just begin to boil or food
timer has counted down. Press the CLOCK pad to begins to cook.

cancel the beeps. The current time of day will reappear
in the displav. 8-9 To quickly brovm or sear meat, for fast" cooking of non-protein foods (such as

To cancel the timer: Press the CLOCK pad and the vegetables or pasta). ......

display will return to the current time of day. 7 To maintain a i)astboiJfor large amounts .......:

of liquid. ............

SURFACE COOKING a-. TOmaintain a slowboil for large

amounts of liquid, for most frying.

The Controls a-4 To continue cooking uncovered foods,

for most slow flying, stewing, braising or

Your range is equipped with surface control knobs that steaming.
provide an infinite choice of heat settings from Low" to 1-2 For long, slow cookingof covered foods

High. The knobs can he set on or between any of the (simmering).
numbered settings. LOW To keep foods warm before serving, melt

To operate the control: Push in and turn the knob in chocolate or butter.
either direction to the desired heat setting. A surface

indicator light on the control panel will tuna on to alert
you that one or more of the surface elements are on.
After a cooking operation, be sure the eleme_ats and
indicator lights are off.

Using Your Coil Element Cooking USING YOUR OVEN

Surface

Every oven has its own characteristics. You may find

It is normal for some parts of the cooktop, especially that the cooking times and temperatures vaD- slightly
areas surrounding the surface elements, to become from your old oven. This is normal.

warm or hot during surface cooking operations.
Therefore, do not toueh or let heat-sensitive materials For safety reasons, when opening the oven door, allow

such as plastics touch the eooktop until it has had tinle steam and hot air to escape before reaching into the
to cool. oven to remove tood.

Coil Elements Baking and Roasting

The coil elements of your range are self-cleaning. Do
not immerse the elements in water. (For additional baking and roasting tips, refer to

"Cooking Made Simple" booklet.)

To remove: Raise the element when cool and carefidly
pull out and away from the receptacle. Setting the Controls for Baking and

To replace: Insert the terminals on the element into Roasting:
the receptacle and guide the element into place until it The OVEN TEMP knob is used to select and maintain

sits level on the drip bowl. the oven temperature. Always tnrn this knob just to the

desired temperature not to a higher temperature and

Lift-up Cooktop then back. This provides more accurate oven

Your range features an upswept cooktop that can be temperatures. Tnrn this knob fully eonnterelockavise

lifted up for convenient aeeess to the area under the whenever the oven is not in use. The OVEN SET knob

cooktop. The top is hinged and can be raised but not determines the type of oven operation.
removed.

To turn the oven on, both the OVEN TEMP and the

To lift cooktop: When cool, grasp the front edge ofthe OVEN SET knobs must be set. The oven will not
eooktop and gently lift up until the two automatic prop operate if the OVEN SET knoh is left in the OFF
rods at the front of the eooktop snap into place, position.

To lower cooktop: Hold the fi'ont edge of the cooktop 1. When cool, position the racks in the oven according
and carefully push back on each prop rod to release the to what you are baking.

notched support. Then gently lower the top into place. 2. Turn the OVEN TEMP knob to the desired oven
The prop rods will slide into the range t)came.

temperature.

Drip Bowls 3. Turn the OVEN SET knoh to Bake. Allow 10-i5

The drip bowls, located under each surface element, are minutes for preheating.

designed to catch boilovers. They must always be 4. After the cooking operation, turn the OVEN SET
used--absence of these bowls during cooking may knob to OFF. Remove food from the oven.
damage wiring or other parts underneath the cooktop.

Oven Indicator Light

Clean the drip bowls frequently. See cleaning section,
pages 8-9. The oven indicator light by the OVEN TEMP knob

turns on whenever the oven is turned on. When the
oven reaches the preset temperature, the indicator light

turns off and then cycles on and off as the oven
elements cycle on and off..

Oven Light

Push the switch on the control panel marked OVEN
LIGHT to turn it on and of£ On select models the oven

light automatically comes on whenever the oven door is
opened.

PAGE 6

RANGE CONTROL PANEL

Electronic Clock

Styling may differ depending on the model yon selected.

The electronic clock and timer on your Maytag range Setting the Clock and Timer

will flash 12:00 when power is first supplied to the range

or if there is a power f;ai]ure. Clock
The following pads are found on yonr Ma_ag electronic To set the time-of-day clock:

clock: 1. Press the CLOCK pad.
Clock Pad 2. Press and hold the HOUR pad to set the correct

This pad is used to set the time of day and it cancels the hours. To change the time by a single horn; give the
timer operation, pad a short tap.

3. Press and hold the MINUTE pad to set the correct

Timer Pad minntes. To change the time by a single minute, give
The timer call be set from 1 minute to I hour and 59 tile pad a short tap.

milmtes (or two hours). It will count down by minutes. For example: to set the eloek for 3:15, press and hold
Hour Pad the HOUR pad until 3 appears ill tile hours display.

Then press and hold the MINUTE pad until 15

This pad is used to set the hour for the clock or timer, appears in the minutes display.

Minute Pad

This pad is used to set the minutes for the clock and
tilner.

PAGE 4

RANGE CLEANING CHART

Cleaning Agents*

Many different cleaning agents are recommended for the wlrious parts of the range. Read product labels for
specific recommendations. The following brand names mW help you to make an appropriate selection:

1. Mild abrasive cleaners such as Bon Ami, Soft Scrub, Smart Scrnh, Baking Socia.

2. Mild liquid sprays such as Fantastik, Formula 409,

3. Glass cleaners such as Windex and Glass Plus.

4. Non-abrasive plastic and nylon scouring pads.

DO NOT USE abrasive cleansing powders such as Comet, soap-filled scouring pads like S.O.S. or Brillo, commercial

oven cleaners, or an automatic dishwasher detergent except when indicated.

Be certain all range parts are cool before removing any part or cleaning the unit to avoid damage. Any

parts that are removed for cleaning should be replaced correctly.

°Brand names of cleaning agents are trademarks of file respective manufacturers.

PAGE 8

Range Cleaning Chart (continued)

Soap and water Remove knobs by pulling }brward Wash. rinse, dry with
Mii_t liquid sprays soft cloth. Do not soak knobs in water. Do not use

Glass cleaners abrttsive cleaning agenrs.

Soap and water Avoid using excessive amounts of water which may seep
Gl_s cleaners under or behind glass.

Soap and water Do not use metallic scouring pads because the). will
Mild abrasive cleaners and scratch the surface.

plastic pads , When using eomrnercial oven cleaners {bllow the

Commercial oven cleaner manufacturer's instructions.

r. , *

Wipe up aeld sp_lls (tomato or milk based foods as soon

as possible w_th soap and water. If the spill is not wiped
up, it may discolor the pomelain.

To make cleaning easier, remove oven door, if

desired {see Maintenance seetionJ.

Soap and water Do not use oven cleaner or abrasive aEents.

Mild abrasive cleaners Polish with a soft cloth.

Soap and water If"racks become difficult to slide, a thin coat of vegetable

Plastic. scouring pads oil on the rack edges will make sliding easier.
Cleansing powders

Soap-filled scouring pads

Soap and water Do not use oven cleaner, abrasive or caustic cleaning

Mild liquid spPdV_ agents on plastic finishes. These cleanin_ agents will

scratch or mar the finish. To prevent staining or

discoloration, remove tht, grease or acid lemon.
tomato, vinegar, milk. fruitjmee marinade soils
immediately with a dry paper k)wel or cloth. When

surtaee ts cool. clean with soap and water: rinse

_mddrv.

Soap and water Frequently wash, rinse anddrv to prevent soil build-up.

Soak in hot, sudsy water. I abrasive cleaners

: _WiTH ALUMINUM FOIL.

..... : : Wipe up ;d] spillovers immediately with a dry cloth-

: : especially, aeld spills (milk, tomato, etc.).

Miid::iiquid: sprays V "

Ne er wipe a warm or hot surface w_th a damp

cloth as cracking and ehipping may result.

NOTEi Do not use abrasive cleaning agents such as steel

wool pads. These products will scratch the surface.

PAGE9

MAINTENANCE

Oven Door Storage Drawer

To Remove: Open the door to the "stop" position The storage drawer at the bottom of the range is a safb

(opened about 6 inches) and grasp the door with both and convenient place for storing eookware. Do not
hands at each side. Do not use the door handle to lift store plastic, paperware, fond or flammable material in

the door. Lift up evenly until the door clears the hinge this drawer. Remove the drawer to clean under the

arms. range.

To remove: Empty" the drawer then pull it out to the

first stop position. Lift up the fi'ont of the drawer and

pull it to the second stop position. Grasp the sides and

lift up and out to remove the drawer.

To replace: Fit the ends of the drawer glides onto the

rails. Lift up the drawer front and gently push in to the
first stop position. Lift up the drawer again and
continue to slide the drawer to the closed position.

Leveling Legs

SoIne floors are not level. For proper baking, your range
must be level. The leveling legs are located on each
corner of the base of the range.

Place a level horizontally on an oven rack and check
front-to-back and side-to-side. Level the range by
turning tile legs.

To Replace: Grasp tile door at each side, align the
slots in the door with the hinge arms and slide the door _ _ _

down onto the hinge arms until it is completely seated _ "
on the hinges. / t _',

Do not attempt to open or close the door until the door k,,(
is completely seated on the hinge re'ms. Never turn the
oven on unless the door is properly in place. When
baking, be sure the door is completely closed. Baking

results will be affected if the door is not securely

closed.

PAGE 10

Light Replacement Fuses (Canadian Ranges Only)

Before replacing the oven light bulb, disconnect Your range is eq_lipped with seven (7) type "P" fuses.

power to the range. Be sure the bulb and range parts The fuses are located on the back wall. Remove the

are cool Do not touch a hot bulb with a damp cloth as storage drawer for access to the fuses.

the bulbmay break.

To Replace Oven Light

Very carefully remove the bulb with a dry potholder.
Replace with a 40 watt appliance bulb. Reconnect the

power to the range mad reset the clock.

LOCATIONOF

7 FUSES

If part of your range does not operate, check to see if a
fuse has blown. A gap in the fuse strip or a darkened

window indicates a blown filse. Replace with the same

type and amperage "P" fuse.

PAGE 11

BEFORE YOU CALL FOR SERVICE

Check these points if...

Part or all of your electric range does not operate Food does not broil properly

• Is the range plug loose or disconnected from the • Are the controls for broiling set properly? (See

electrical outlet (ff not wired direct to the electrical Broiling section, page 7.)
supply')? • Was the proper rack position used? (See Broiling

• Are any house fuses blown or circuit breakers section, page 7.)
tripped? • Did you allow time for the broil element to preheat?

• Has a r>mge fuse blown (Canadiau ranges only)? • Was the broiler pan receiv'ed with the range used?

• Has the power supply to the home beeu interrupted? • Was aluminum foil used on the broiler pan insert,

• Are the oven controls properly set'? blocking the slits for fat drainage?

Surface elements fail to turn on or heat the food Oven light does not operate

properly • Is the bulb loose or burned out?

• ls the range plug loose or disconnected from the • Is the light switch in the On position?
electrical o_tlet (if not wired direct to the electrical

supply)?

• Has a range fuse blown (Canadian ranges only)? For further assistance contact your Maytag dealer

• If the range has coil elements, are they properly or eaU Maytag Customer Serviee:
plugged into the receptacles? U.S. 1-800-688-9900

• Were appropriate pans used (See "Cooking Made CANADA 1-800-688-2002

Simple" booklet)?

• Are the surt_aeeelement controls properly set?

Food not baking correctly

• Are the oven racks properly placed fer baking (See

"Cooking Made Simple" booklet)?

• Have you used almninmn foil correctly?

• Was the oven preheated as recommended?

• Are the controls for bake operations properly set?

• Is there 1 to 2 inches of space between pans and the
oven walls? Are the range aJld oven racks level?

• Was good cookware/bakeware of the proper size
used?

• Are you using a tested redpe from a reliable source?
The oven thermostat on your new range may"be more
accurate than the one on your old range.

• Was the oven vent covered or blocked on the range
surface?

PAGE 12

RANGE WARRANTY

Full One Year Warranty

For one (i) year from tile date of original retail purchase, any part which fails in normal home use will be

repaired or replaced free of charge.

Limited Warranty

After the first year from the date of original retail purcha_se through the second year, parts which fail in
normal home use will be repaired or replaced flee of charge for the part itself, with the owner paying all

other costs, inehuling labor, when the appliance is located in the United States or Canada
Third Through Fifth Year

After the second vear from the date of original retail purchase through the fifth year. all of the following
components whicll fail in normal home use will be repaired or replaced free of charge for the part itself,

with the owner paying all other costs, including labon when the appliance is located in the United States

or Canada.
These components include:

All Electronic Clocks: on electric or gas ranges.

Electric Heating Elements: Includes all surlhce elements solid disc. coil and smooth top), glass

cooking surfaces, broil elements and oven bake elements on electric ranges

Third Through Tenth Year
Al}er the second year from the date of original retail purchase through tile tenth ,_ear.sealed gas burners

on gas ranges which fail in normal home use will be repaired or replaced free of c;harge for the part itself,
with the owner paying all other costs, including 'labor. when the appliance is located in the United States

or Canada.

Canadian Residents

This warranty covers only those appliances installed in Canada that have been listed with Canadian Standards
Association unless the appliances are brought into CauMa due to transt_br of residence from the United States to

Canada.

Limited Parts Warranty Outside The United States Or Canada

For two (2) years from the date of original retail purchase, any part which fails m normal home use will be

repaired or replaced free of charge for the part itsel£ with the owner paying all other costs, including labor, when
the appliance is located outside the United States or Canada.

This Warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To Receive Warranty Service

To hx:at(_an authorized ser4ve eompmly il/your area contact the Maytagdealer from whom your appliance was purchased; or call

MaytagCustomer Service.Should you not receive satisfactory-warranty service, call or write:

Maytag Customer Assistance

% Maytag Customer Service

RO. Box2370
Cleveland, TN 37320 2370

US 1-800-688-9900

CANADA 1-800-688-2002

When contacting Maytag Customer Service be sure to provide the model :rod serial numbers of your appliance, the name and
address of the dealer from whom you purchased the appliance and the date of purchase.

Should you still have a problem_ write to: Major Appliance Consmner Action Program, 20 North Wacker Drive, Chicago, Illinois 60606.
MACAP is an indust_ sponsored but independent group of consumer experts who receive and act oJJcomplaints from appliance owners.

NOTE: _Aqlenwriting about an unsolved senSve problem, ple&se inchlde the fbllowing infbmmtion:

(a) Your name, address and telephone number;
(b) Model number and serial number (tbund on the data plate) of your appliance;
(c) Name and address of your dealer and date the appliance was bought;
(d) A clear description of the problem )_u are having.

PAGE 13

Tableof Contents

SurfaceCooking .........................................................................3-5

ProperCookware..............................................................3-5

HeatSettings........................................................................5

UsingYourOven.........................................................................6-7

General"_ps.........................................................................6

BakingPans..........................................................................7

RackPositions......................................................................7

Pan Positions .......................................................................7

CommonBaking Problems and Causes..................................8-9

Roas'_ing...................................................................................10-_1

RoastingT_ps.....................................................................10

RoastingChart...................................................................11

Convection Bakingand Roasting...............................................12

GeneralConvection"_ps ..................................................13

Broiling ....................................................................................14-15

Broiling "_ps..................................................................14-15

Other PublicetionsAvailableFrom Maytag .............................15

Surface

ProperCookware

Cooking

Regardless of the Proper pans will reduce cooking times,use less en-
cooking surface used- " ergy and cook food more evenly. Optimum cook-

coil elements, ceramic ing performance can be achieved when heavy

gauge, flat, smooth bottom, metal pans with straight

glass, standard gas sides and tight fitting lids are used. When selecting
burners or sealed gas cookware consider construction, material and size.

burners - good results
depend on several Flat Bottom Construction

factors. Cookware

Heat transfers primarily by conduction (contact). If

construction, size and the pan is not flat, heat is not transferred as well
material; plus proper and food will cook unevenly and take longer. To

heat setting or flame determine the flatness of the bottom of a pan, try
size are critical for one of these tests:

good results. CookingTest: Putan inch of water into the pan. Place

it on the cooktop and turn the control to High. As

the water heats, observe the bubble formation. If
the bubbles are uniform across the bottom of the

pan, it will perform satisfactorily. Uneven bubbre for-

mation indicates poor pan/cooktop contact which

causes hot spots and uneven cooking.

Ruler Test: Place the edge of a ruler across the

bottom of the pan. HoJdit up to the light. Little or

no right should be visible under the ruler.

3

PanMaterial

The pan material determines how evenly and quickly

heat is transferred from the heat source to the pan

bottom. Some widely used pan materials are:

?

a

Pan Size
On electric cooktops, match the size of When canning, use the High setting

the pan to the coil element or indicated just until the water comes to a boil or
cooking area. ldeally,the pan should not pressure is reached in the pressure

extend more than 1/2-1" over the cook- canner, then reduce to the lowest heat
ing area on ceramic glass cook-tops and setting that maintains the boil or pres-

notmorethan2"beyondtheelementon sure. If the heat is not turned down,
coil eooktops. Avoid using small pans the cooktop may be damaged.
on large elements to reduce energy loss

and for safety reasons. For more information on canning pro-

cedures, contact your local county Ex-

On gas cooktops, adjust the burner tension Office.

flame soit does not extend beyond the

edge of the pan. This is for safety Heat Settings

reasons and also to save energy.

Itis betterto select a lower setting and

Do not useoversized pans or pans that increaseto a higher one laterif needed.
rest across two elements or burners. There are many factors that affect the

Thesemay transfer heatto the porcelain choice of the heat setting.
cooktop which causescracking orchip-
ping. Likewise, on ceramic glass
cooktopsoversized pans (more than 1"
beyondindicatedcookingarea)lengthen
cookingtimes.

Home Canning

Recommendations
Acceptablewater-bath or pressure can-

ners should not be oversized and
should have flat bottoms. When can-

nersdo not meet thesestandards, cook-

ing times may be extended and Keepinmindthatfooddeesnotcook
cooktops may be damaged. For best anyfasteratahighersettingorflame

results, use a canner not more than 1" size than that which maintains a

larger than the cooking area on a co- gentle boil. Water boils at the same
ramic glass surface and not more than temperature, whether boiling vigor-

2" larger than a coil element or gas ouslyor gently. If too high a setting

burner, is used, food may burn on the bot-

tom before it is completely cooked.

5

UsingYour

Oven

Delicious baking and As ranges and wall ovens get older, it is not uncom-
roasting results mon for the oven temperature to shift. It is normal

depend on the recipe, to notice some cooking time differences between a
type of pan used and new oven and an old one. Compare your recipes

with tested recipes for proper recommendations,

the rack and pan

_ositions. Use tested recipes from dependable cookbooks.

Follow directions carefully and usefresh ingredients,
Measure and mix as instructed and use the recom-

mended pan size.

Preheatthe oven ifcalledfor in the recipe or on the

packagedirections. Preheating is NOTnecessary for

roasting. Selecting a temperature higher than the
desired temperature will not preheat the oven any
faster. In fact, this may have a negative effect on

baking results.

PanPositions Do not cover the entire oven rackor oven bottom

with aluminum foil orplaceit directly underapan. If
needed to catch spill-overs from baked items, place
a piece of foil cut a little larger than the pan on the
rack below the pan.However, foil will reduce air flow
and may cause poor baking results. In a gas oven,
placing foil on the oven bottom may cause perma-

nent damage to the porcelain enamel,

Most recipes provide minimum and Frozen pies in foil pans should be
maximum baking times such as "bake placed on pans with dark or dull fin-

35-45 minutes." Check the baking ishes for baking. The shiny foil pan
progress at the minimum time. DO reflects heat away from the pie de-

NOT open the door until the minimum creasing browning while the dark pan

time haselapsed. Ifthe doorisopened helps absorb the heat and improves

too frequently, heat will escape, which bottom browning.
can affect baking results.

RackPositions

BakingPans The correct rack position depends on

Always use the pan size recommended the kind of food and the browning
in the recipe. Many pans havethe mea- desired. As a general rule, center the
surements marked on them. If there rack in the middle ofthe oven. Iffood

are no measurements, measure inside is placed on a rack toward the top of
width and length of the pan. the oven, top browning may be too

dark. If food is placed on a rack lo-
cated near the bottom of the oven, the

food may be too dark on the bottom.

Refer to the User's Guide for specific
rack positions,

PanPositions

When baking foods in one pan, place

pan in the center of the oven rack.

When baking in more than one pan,

allow one to two inches between the
pans and the edge of the pan(s) and

the oven walls.

If bakingon more than one rack,stag-
ger the panssoone pan isnot directly
over another pan.

Do notcrowd a rackwith pans. Never
place more than one 9x13-inch or

larger pan on one rack.

@

Do notplace pansdirectly on the oven
Cookiesbaked inpanswith short sides bottom.
all around may result in lighter top

browning or uneventop browning. For
best results selectcookie sheetswith-
out sides.

Roasting is the Preheating is not necessary,
method for cooking Placethe oven rack in either of the two lowest rack

large, tender cuts of positions.
meat uncovered,

without adding Use open pan roasting for tender cuts of meat,

weighing three pounds or more. Place meat or poul-

moisture, try on the slotted portion of the two-piece broiler

pan included with the oven. Do not add water to
the pan.

Place meat fat-side-up to allow self-basting of the
meat during roasting,

Cooking time for roasting is determined by the

weight of the meat and the desired doneness. Use

ameat thermometer for best results. Insert the ther-
mometer sothe tip end is in the center of the thick-

est part ofthe meat. It should not touch fat or bone.

Refer to the Roasting Chart on page 11for best re-
suits,

Remove the roast from the oven when the thermom-
eter registers approximately 5° below the aloneness

desired. Cooking will continue after the meat is re-
moved from the oven.

Less tender cuts of meat need to be roasted in a

covered pan or in an oven cooking bag,

10

CutofMeat

Beef

Rib Roast (cut-sidedown)

Rib Eye Roast

Tenderloin Roast

Pork, Fresh
Shoulder B)ade Roast (boneless)

Shoulder Blade Roast
Loin Blade or Sirloin Roast
Boneless Pork Loin

Pork, Smoked
Ham Half (fully cooked boneless)*,
Ham Half (cook-before-eating)

Poultry

Turkey, unstuffed...

Turkey Breast

Chicken Fryer
Chicken Roaster

Lamb
Leg (boneless)

Whole Leg

• Cookingtimesa_e_oximat¢ trodmayvaWdependi_gon the s_ of the ;_st.

,.Add waterandfollow pacl_gedireceons. Notrecommendedfor ConvectionRoasting.

,°,Stuffed turkeyrequiresadditionalroastinBtime.Shieldlegsandbreastwithfoil to preventoverbrowninSrand

dlying ofskin. _1

Convection

Baking and

._ich Method Works Bestfor .....Roasting

In a convection oven, Baking

a fan circulates hot • Convection baking is good for Jargequantities of
air evenly over, under baked foods such as cookies, biscuits, muffins,

and around the food. brownies, cupcakes, sweet rolls and bread.

As e result, foods are

evenly cooked and • Foods such as layer cakes or quick breads have a
browned - often in more even top when baked with the regular con-

ventional baking method.

shorter cooking times

at lower tempera- Roasting
tures and with the

flexibility of using • Convection roasting, in most cases, takes less

time and is good for large tender cuts of meat.

more racks at one

Use uncovered roasting pans with low sides.

time. Meats are generally dark brown on the outside

and tender and juicy inside,

• Less tender cuts of meat are best roasted with
the regular conventional method. The regular

conventional method is also best when an oven
cooking bag or covered dish is required.

Baking:

Reduce the oven temperature by 25°
for convection baking. Times will be

similar to or a few minutes lees than

recipe recommendations.

For multi-rack baking, it may be nec-
essary to remove the pan on the bot-
tom rack and/or top rack 1-2 minutes
before the set time to prevent
overbrowning.

Cookie sheets should be made of
shiny metal without sides.

Three Rack Baking - For optimal

browning, place cookiesheets or rec- Roasting:

tangular (9"x13") pans lengthwise,
front to back on the oven racks. Ar- Do not reduce oven temperature by

range pans so they are directly over 25°for convection roasting. However

each other. Stacking pans one above roasting times can be reduced up to
the other centers the food in front of 25% when using convection heat,

the convectionfanwhich improves air
circulation and browning. If pans are Refer to the Roasting Chart on page
too long to place front- to-back, cen- 11 for best results,
ter the pans side-to-side on the racks,

Do not use a roasting pan with high
sides.

Four Rack Baking - (This is based on
the use of rack positions 2, 3, 4 and 5
with the lowest position being#1--rec- Do not cover meat.
ommended only on 30 inch width ov-

ens.) Stagger the pans on the racks Since the breast meat and drumsticks

on aturkey cook more quickly than the i

so that one pan is NOT directly over
another pan. For example, on rack 2 thigh areas, place a "foil shield" over I
place the pan within one inch of the these areas after desired brownees is
left wall of the oven, on rack 3 place reached to prevent overbrowning,

the pan within one inch of the right
wall and so on,

Broiling

Broiling is used for When broiling in an electric oven, preheat 3-4 min-
tender cuts of meat or utes for optimal browning.

marinated meats, fish
and some fruits and For best results, steaksand chops should be at least

3/4" thick. Thinner cuts should be panbroiled.

vegetables. The food
is placed directly under Before broiling, trim excess fat to prevent exces-

the top element or sivespattering or smoking. Cut srashesin the outer
under the gas flame, edges of the fat to prevent curling during cooking.

The desired doneness

is determined by the Season meat after cooking. Salt tends to draw
distance between the juices out of the meat and delay browning.

food and the heat Use the broiler pen supplied with your oven. It is
source and the cooking designed to drain excess liquid and fat away from
time. the cooking surface to prevent spatters and smoke.

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

tom. However, for easier clean-up, line the broiler
pan (bottom portion) with foil and spray the insert

with non-stick vegetable coating.

The rack position selected for broiling depends on
the thickness of the meat and the desired doneness.

Thin cuts (3/4to 1inch) should be placed 2-3 inches
from the heat; thicker cuts should be placed 3-6

inches from the heat,

14

Generally for a brown exterior and
rare interior, the meat should be close
to the element or flame. If you want
the meat well done, place the broiler
pan farther from the element or flame.

Increasing the distance between the
meat and the heat source will de-

crease spattering and smoking.

When broiling in an electric oven, the

door should be opened to the broil

stop position (about 4"). When broil-

ing with e gas oven, the door should
be closed.

If the food requires turning, broil until

the top side is brown. Turn only once

during broiling. Meat should be ap-
proximately half cooked by the time

the top is browned.

Consult the User's Guide for spe-
cific broiling times and rack posi-

tions.