Maytag CRE9800, CRE9600, CFE9000, CHE9800 User Manual

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ELECTRIC RANGE MODELS CRE9800, CRE9600, CFE9000, CHE9800
USERS GUIDE
KEEPTHESEINSTRUCTIONSFORFUTUREREFERENCE
MAYI'AG
II
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TABLE OF CONTENTS
Page
Important Safety Instructions ............................................. 2-4
Range Control Panel ......................................................... 5
Electronic Clock and Oven Control ........................................ 5-6
Setting the Clock and Timer ............................................. 6
Surface Cooking .......................................................... 7-10
Using Your Ceramic Glass Surface .................................... 8-9
Cookware Considerations .............................................. 10
Using Your Oven ........................................................ 11 - 18
Baking ............................................................ 11-14
Roasting .............................................................. 15
Broiling ............................................................... 16
Delay Start Oven Cooking .......................................... 17-18
Care and Cleaning ...................................................... 19-24
Ceramic Glass Surface ................................................. 19
Oven Door ............................................................. 20
Storage Drawer ........................................................ 20
Self-Clean Oven ................................................... 2 t-22
Range Cleaning Chart ............................................. 23-24
Maintenance ............................................................ 25-26
Adjusting the Oven Thermostat ........................................ 25
Leveling Legs .......................................................... 25
Fuses (Canadian Ranges Only) ......................................... 25
Light Replacement ..................................................... 26
Before You Call for Service ................................................. 27
Range Warranty ................................................... Back Cover
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FOR FUTURE REFERENCE
Congratulations on your choice of a Maytag electric range! As you use your new range we know
you will appreciate the many features that provide excellent performance, ease of cleaning,
convenience and dependability.
New features have drarnatically changed today's cooking appliances and the way we cook. It is therefore very important to understand how your
new electric range operates before you use it. On
the following pages you will find a wealth of information regarding all aspects of your range. By
following the instructions carefully, you will be ablc to fl.dly enjoy and properly maintain your
Maytag range and achieve excellent results with the food you prepare.
Should you have any questions about using your Maytag electric range, call or write us. Be sure to
provide the model number of your range.
CONSUMER EDUCATION MAYTAG
ONE DEPENDABILITY SQUARE NEWTON, lOW.& 50208
(515) 791-8911 (Mon.-Frl., 8 am-5 pm CST)
For future reference we suggest you retain this manual after recording the model number and
serial number of this electric range in the spaces provided, This information can be found on the
data plate located on the frame around the storage drawer.
Model Number
Serial Number
l Date Purchased
IMPORTANT: Retain the proof of purchase
docmnents for warranty service.
WARNING - Check with the
installer to make sure the appliance has been grounded to avoid possible electrical shock. Be sure you read
the IMPORTANT SAFETY INSTRUC- TIONS on page 2 before you start to
use this range.
CONSUMER PUBLICATIONS
For more information, order the following booklets from Maytag at the prices indicated. Send your name, address, booklet title, form number and payment to: Consumer Education Dept., Maytag, One
Dependability Square, Newton, IA 50208. Allow 4-6 weeks for delivery.
Cooking Made Simple - 272YG .................................................... 50 cents
Cookiop Choices - 298YG ......................................................... 50 cents
Appliance Buying Guides .......................................................... 50 cents EACH
Washer .......... 211YG
Dryer ........... 212YG
Dishwasher ..... 213YG
Electric Range ... 214YG
Gas Range ...... 215YG
Refrigerators .... 276YG
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IMPORTANTSAFETY INSTRUCTIONS
Information in this Safety Instruction section covers all electric cooking appliances. You may
find some information that does not pertain to your particular appliance. Please review this section before using your cooking appliance.
The following instructions are based on safety considerations and must be strictly followed to
eliminate the potential risks of fire, electric shock, or personal injury.
Proper Installation: Be sure your appliance is properly installed and grounded by a qualified
technician.
NEVER USE YOUR APPLIANCE FOR WARMING OR HEATING THE ROOM.
Storage Above the Range: To eliminate the hazard of reaching over hot surface elements,
cabinel storage should not be provided directly
above a unit. If provided, storage should be limited to infrequently used items that can be
safely stored in an area subjected to heat.
Temperatures may be unsafe for some items
such as volatile liquids, cleaners, or aerosol sprays. If cabinet storage is provided, installation of a range hood that projects at
least 5 inches beyond the bottom of the cabinet
will reduce the hazards associated with such
storage.
Wear Proper Apparel:
Loose-fitting or hanging garments should never
be worn while using the appliance.
User Servicing: Do not repair or replace any part of the appliance unless specifically
recommended in the User's Guide. All other servicing should be referred to a qualified
technician. Always disconnect the unit or cut off the power to the unit before any servicing.
Storage In, On or Near the Appliance: Do not store or use gasoline or other flammable
materials, vapors and liquids in the oven, near the surface units or in the vicinity of this or any
other appliance. The fumes can create a fire hazard or an explosion. Do not use the cooktop or oven as a storage area for food or cooking
utensils.
Do Not Use Water on Grease Fires:
Smother the fire or
flame or use a dry
chemical or foam-t_qae extinguisher, if
available, or sprinkle
heavily with baking soda.
Use Dry Potholders Only: Moist or damp
potholders on hot snrfaces may result in burns from steam. Do not let the potholder touch the
hot heating elements. Do not use towels or
other bulky cloths.
Surface Cooking Units - Use the Proper Pan
Size: This appliance is equipped with one or
more surlace elements of different sizes. Select utensils having flat bottoms large enough to
cover the surface element. The use of
undersized utensils will expose a portion of the
heating element to direct contact and may result in the ignition of clothing. The proper
relationship of the utensil to the element will also improve efficiency.
Never Leave the Surface Units Unattended at High Heat Settings: Boilovers cause smoking
and greasy spillovers that may ignite.
Make Sure the Drip Bowls Are in Place: The absence of these bowls during cooking may
subject the wiring or the components underneath to damage,
Protective Liners: Do not use aluminum foil to line the surface unit drip bowls or the oven
bottoms, except as suggested in the User's Guide. The improper installation of these liners
may result in a risk of electric shock or fire.
Glazed Cooking Utensils: Only certain tsq3es of glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for range-top service without breaking due to the sudden
change in temperature.
Utensil Handles Should be Turned Inward and Not Extend Over the Adjacent Surface
Units: To reduce the risk of burns, ignition of
flammable materials, and spillage due to unintentional contact with the utensil, the
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handle of a utensil should
be positioned so it is turned
inward, and does not extend
over the adjacent surface
elements.
Do Not Soak the Removable Heating Elements: The heating elements should never
be immersed in water. Immersing an element in water would damage the insulating material
inside the element.
Use Care When Opening the Oven Door: Let any hot air or steam escape before removing or
replacing the food.
Do Not Heat Unopened Food Containers: The build-up of pressure may cause a container to
burst and result in an injury.
Keep the Oven Vent Ducts UNOBSTRUCTED: (located under the rear element; the rear corner
of the cooktop; between the oven door and the control panel of wall oven or on the backguard),
Blockage of the vent prevents the proper oven air circulation and will affect the oven
performance. Avoid touching the oven vent area while the oven is on and for several minutes
Mter the oven is turned off, Some parts of the vent and the surrounding area may become hot
enough to cause burns.
Placement of the Oven Racks: Always place the oven racks in the desired location while the
oven is cool. If the rack must be moved while hot, use care to avoid contact of the potholder
with the oven element.
Ventilating Hoods: Clean ventilating hood
frequently to prevent grease from accumulating on it or its filter. When "faming" foods under
the hood, or if a boilover results in an open flame, immediately turn off the hood's
ventilating fan. The fan can cause flame to
spread. After flame is thoroughly extinguished, the fan may be turned on to remove unpleasant
odor or smoke.
Important Safety Notice and Warning: The California Safe Drinking Water and Toxic
Enforcement 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 appliance is engaged in the self-clean cycle there may be some low-level exposure to some of the listed substances, including carbon
monoxide. Exposure to these substances can be minimized by properly venting the appliance
to the outdoors during the self-clean cycle.
Deep Fat Fryers: Use extreme caution when moving tile grease kettle or disposing of the hot
grease.
Prepared Food Warning: Follow the food manufacturer's instructions. If a plastic frozen
food container and/or its film cover distorts, warps or is otherwise damaged during cooking,
immediately discard the food and its container. The food could be contaminated.
Do Not Touch the Surface or Oven Elements, Areas Near the Elements or the Interior
Surfaces of the Oven: The elements may be
hot even though they are dark in color. The areas near the surface elements and the
interior surfaces of the oven may become hot enough to cause burns. During and after use,
do not touch or let clothing or other flammable materials contact the heating elements, the
areas near elements or the interior surfaces of oven until they have had sufficient time to cool. Among these areas are the cooktop, the surfaces facing the cooktop, the oven vent
opening and the surfaces near this opening, the oven door, and the oven window. Also, do not
allow" aluminum foil, meat probes or any other metal object (other than a pan on a surface
element) to contact the heating elements.
Anti-Tip Bracket Warning: To reduce the risk of tipping of the appliance from unusual usage
or by excessive loading of the oven door, the appliance must be secured by a properly
installed anti-tip device. To check if the device is installed properly, use a flastdight and look
underneath the range to see that one of the rear leveling legs is engaged in the bracket slot. When removing the appliance for cleaning, be
sure the anti-tip dex_ice is engaged when the range is replaced. The anti-tip device secures
the rear leveling leg to the floor when properly engaged.
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Additional Information: After the appliance is
installed, be certain all packing materials are removed from the appliance before operating
the unit. If the appliance is installed near a
window, take steps to prevent curtains from
blowing over the surface elements creating a fire hazard.
Care should be given to the location of the
appliance. Be sure the floor covering under the appliance, the walls adjacent to the appliance, the cabinetry adjacent to the appliance, and
other materials adjacent to the appliance can withstand prolonged heat. This is a heavy
appliance and can settle into soft floor coverings such as cushioned vinyl. Use care when moving the range on this type of floor covering.
Oven Door: Do not place excessive weight on
an open ow-m door or stand on an open oven
door as, in some cases, it could cause the range to tip over, breakage of the door or serious
injury.
Circuit Breaker or Fuse: Locate and mark the breaker or fllse. Never replace a blown fuse or
reset a breaker until you know what has caused the problem. Always replace a blown
fuse with one of the correct amperage - do not use a substitute.
Control Knobs: Turn off the controls at the completion of a cooking operation,
Self-Clean Oven: Do not clean the door gasket. The door gasket is essential for a good seal.
Care should be taken not to rub, damage, or move the gasket. Do not use any oven cleaners
or an oven liner protective coating of any kind in or around any part of the self-clean oven.
Clean only the parts listed in this booklet. Before self-cleaning the oven, remove the
broiler pan, the oven racks, and other utensils.
It is normal for the cooktop of the range to become hot during a self-clean cycle. Therefore,
touching or lifting the cooktop during a clean cycle should be avoided.
CAUTION: DO NOT LEAVE FOOD OR COOKING UTENSILS, ETC.. IN THE OVEN
DURING THE SELF-CLEAN CYCLE.
ATTENTION: NE LAISSER AUCUN ALIMENT,
USTENSILE DE CUISINE, ETC,, DANS LE FOUR DURANT LE CYCLE D'AUTONETTOYAGE.
On some models, a fan should be heard during the self-clean cycle. If not, cancel the clean
cycle and call a qualified technician before self-cleaning again. (Refer to the Table of
Contents for location of self-clean instructions and fan information.)
Ceramic Glass Cooktop: Do not cook on a broken cooktop. If the cooktop should break,
cleaning solutions and spillovers may penetrate
the broken cooktop and create a risk of electric shock. Contact a qualified technician
immediately. Clean the cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam
burns. Sonic cleaners can produce noxious fumes if applied to a hot surface.
Do Not Leave Children Alone: Children should not be left alone or unattended in an area
where an appliance is in use. They should never be allowed to sit or stand on any part of
the appliance. CAUTION: Do not store items of interest to children in the cabinets above an
appliance or on the backguard of a range.
Children climbing on the appliance to reach items
could be seriously injured. Children must be taught
that the appliance and utensils in or on it can be
hot. Children should be
taught that an appliance is
not a toy, They should not be allowed to play with the
controls or other parts of
the unit.
IN CASE OF FIRE:
l. Turn off the appliance and the ventilating
hood.
2. Use a dry or foam-type extinguisher or baking soda to smother the flame. Never
use water on a grease fire.
3. If the fire is in the oven, smother by closing the oven door.
4. If the fire is in a pan on the surface unit,
cover the pan.
SAVE THESE INSTRUCTIONS
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RANGE CONTROL PANEL
Styling may differ depending on the model you selected.
ELECTRONIC CLOCK AND OVEN CONTROL
The electronic clock and oven control on your Maytag rm_ge is used for the time-of-day clock,
timer, bake, broil, delay start and self-clean functions. A beep will sound each time a function
pad is pressed. At the end of an operation, consecutive beeps will sound.
The display on the control will flash when power is first supplied to the range or if there is a power failure. Once the time-of-day clock has been set
(see Setting the Clock, page 6), the display will stop blinking.
The oven will automatically mrn off if it is left on for 12 hours.
The ibllowing pads are found on your Maytag
electronic clock and oven control:
Cancel-Pad
Press this pad to cancel all operations except the time-of-day clock and timer. If you are ever unsure
ff you've programmed the control correctly, press the CANCEL pad and start over.
and V Pads
Press oi" press and hold these pads to enter the time or temperature desired. These pads are also
used to select Hi or Lo broil.
Timer Pad
The timer can be set from l minute to 9 hours, 50 minutes. It will count down by seconds (when set
for 1 minute) or minutes (when set for 2 minutes or more time). See page 6 for instructions on
setting the timer.
Clock Pad
Use this pad to set the time-of-day clock. For instructions to do this, see page 6.
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You may also press this pad to recall the current
time of day. For example, if the timer is counting down in the display, press the CLOCK pad to
return the current time to the display. The timer will continue to count down and a signal will sound when the time expires.
Cook Time / Oven Stop Pads
These pads are used to program the oven to start and stop automatically, either immediately or at a
later time. For detailed information on using Delay
Start, see pages 17-!8.
Self Clean Pad
This pad is pressed to set the oven for a self-clean cycle. See pages 21-22 for detailed information on
using the self-clean feature.
Broil Pad
Two heat selections are available for broiling - Hi and Lo. See page 16 for more broiling information.
Oven Temp Pad
The bake temperature is set by pressing this pad
and the A or pad. Additional baking information can be found on pages 11-14.
Setting the Clock and Timer
Clock
To set the time-of-day clock:
1. Press the CLOCK pad once. The words Set Time wil! flash in the display.
2, Set the correct time of day using the A and
pads,
To change the time by one minute, press either pad once.
To change the time in increments of 10 minutes, press and hold either pad.
When the power is first supplied to the range or if
there has been a power failure, the display will flash. Follow above instructions to set the clock.
The clock time cannot be changed when the oven is set for a cook or self-clean operation. Cancel the
operation to set the clock.
Press the CLOCK pad to recall the time of day when another function is displayed.
Timer
To set the timer:
1. Press the TIMER pad once. The words Set
Timer will flash in the display.
2. Set the desired time using tile Akand pads.
Press either pad once to change the time by
1 minute (ffthe Timer is set for up to 1 hour), 5 minutes (if the Timer is set for over 1 hour), or 10 minutes (if the Timer is set for over 2
hours).
Press and hold either pad to change the time ill 5 minute or 10 minute increments,
depending upon the time set in the display.
The TIMER can be set from 1 minute (0HR:01) up to 9 hours and 50 minutes (9 HR:50).
The timing operation will start automatically.
Colons will flash in the display to indicate a timing operation. One long continuous beep will signal
the end of the timing operation and "End" will
briefly appear in the display. The time of day will
automatically reappear in the display. The TIMER pad does not control tile oven.
To cancel: Press the TIMER pad and hold for 3 seconds. The time of day will reappear aSter a slight
delay.
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SURFACE COOKING
Using the Controls
Your range is equipped with surface control knobs
that provide an infinite choice of heat settings from
Low to High. The knobs can be set on or between any of the numbered settings.
To operate the control: Push in and turn the
knob in either direction to the desired heat setting.
A surface indicator light on the control panel will
turn on to alert you that one or more of the surface elements are on. After a cooking operation, be sure
the elements and indicator lights are off.
Suggested Heat Settings
The type of food being cooked determines the heat setting. If too hot, food may boil over, eggs may be
tough, meat may be charred, sauces may scorch and fat can spatter.
Keep in mind that food will not cook any faster at a higher setting than that which will maintain a
gentle boil (water boils at the same temperature,
whether boiling vigorously or gently). However, ff
too high a setting is used, food may burn on the
bottom before it is completely cooked.
Turn the control knob to the desired heat setting. If in doubt, it is better to select a lower setting and
increase to a higher one later if needed. It will take longer for the element to cool to a lower
temperature than to heat up to a higher temperature.
Use the following chart as a guideline until you become more familiar with your new range.
Information in the chart is based on the use of heavy gauge aluminum cookware. Other utensil
materials may require a different heat setting for the same cooking operation. Lower the heat setting
if using stainless steel or cast iron utensils. We
suggest that you experiment to find the heat
setting that best suits your particular cooking
needs. For more information on cookware, see page 10.
Uses
To bring liquid to a boil, blanch or bring up pressure in a pressure
cooker.
Always reduce to a lower heat setting when liquids just begin to boil or food begins to cook.
To quickly brown or sear meat, for fast
cooking of non-protein foods (such as
vegetables or pasta). To maintain a fast boil for large
amounts of liquid. To maintain a slow boil for large
amounts of liquid, for most frying. To continue cooking uncovered foods,
for most slow frying, stewing, braising or steaming.
For long, slow cooking of covered foods (simmering}.
To keep foods warm before serving, melt chocolate or butter.
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Using Your Ceramic Glass Surface (select models)
On Canadian models, the cooking areas will not
operate during a self-clean cycle. This is normal.
The four cooking areas on your Maytag range are
identified by permanent patterns in the ceramic glass surface. There are two large (8-inch) and two
small (6-inch) areas. The cooking areas are marked to help you select an appropriately sized utensil. The utensil should be centered over the
design for maximum energy efficiency. If the cookware extends more than iwo inches beyond
the cooking area, cooking times may be longer and excess heat may be transferred to the ceramic
glass surface.
When a cooking area is turned on, a red glow from
the coil element can be seen through the ceramic glass surface. The red glow will cycle on and off as
the element cycles to maintain the selected heat setting.
Before using the cooktop for the first time, clean it thoroughly as directed on the cleaning chart on pages 23-24. This will protect the ceramic glass
surface and _mll guarantee a clean cooktop when the elements are turned on.
NOTE: During the first few hours of use, you may notice that the ceramic cooktop emits a slight burning odor and a light smoke. Both of
these conditions are normal and are caused by the insulation material of the heating elements
in a new ceramic cooktop.
To help keep the ceramic glass clean, be sure the cooking area and utensil bottom are clean and dry
before use.
Tips to Protect the Ceramic Glass Cooktop
Do not use glass utensils on the ceramic glass cooktop. Glass ceramic, earthenware, heatproof
glass or glazed utensils may scratch the cooktop and are not recommended.
Do not allow plastic, aluminum foil, sugar or food with a high sugar content to melt onto the hot
cooktop since this can cause permanent damage. If you accidentally melt these items to the cooktop.
remove the substance immediately while it is still hot using a razor blade scraper held careflflly with
a potholder. Do not attempt further cleaning until the area has cooled.
Do not slide metal or glass items across the ceramic glass surface. They may damage the top.
Do not slide aluminum cookware across the cooktop. This may result in aluminum marks
which need to be removed promptly with a recommended cooktop cleaner.
Disposable aluminum cookware, ahnninum foil or foil containers such as popcorn poppers are not recommended for use on the ceramic glass
cooktop. They will leave metal marks and may permanently melt onto the ceramic top if the cooking area is turned on.
To protect the cooktop, avoid cooking food directly on the cooktop without a utensil or using the top
as a work surface or cutting board.
Do not use a trivet or metal stand (such as a wok ring) between the utensil and the cooktop. These
items can mark or etch the surface and affect cooking efficiency,
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Hot Surface Light
Your ceramic glass range is equipped with a red
Hot Surface Light that will turn on to indicate that
the cooking surface is hot, It will remain on until
the area has cooled.
Heat Retention
Whenever a cooking area is turned on, heat is
transferred through the cooktop to the utensil. If
the utensil is in proper contact with the cooking
area, it will readily absorb heat. The area surrounding the element will remain cool.
We suggest that you start with a lower heat setting then gradually increase the setting until you find
the optimum setting. Boilovers are more likely to occur if you start out on High then reduce to a
lower setting. Do not wait for liquid to come to a full
boil before reducing the temperature. If food is
cooking too fast or ifboilovers occur, remove the lid or tare the utensil off the cooking area. Allow
enough time for the cooking area to adjust to the new setting, then replace the utensil.
The ceramic cooking area retains heat for a period
of time after the element has been turned off, Put this residual heat to good use. Turn the element off
a few minutes before the food is completely cooked and use the retained heat to complete the cooking.
After 30 minutes, the cooking surface may be too
cool to keep foods warm. However, the top may still be too warm to touch. When the Hot Surface
Light turns off, the top will be cool enough to touch.
CANADIAN RANGES: A ceramic glass
cooktop will not operate during a self-clean cycle. This is normal.
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Cookware Considerations
Regardless of the cooking surface used, the cookware materials, construction and size can
play a large role in cooking performance. Proper
utensils will reduce cooking times, use less energy and cook food more evenly. Optimum cooking
performance can be achieved when heavy gauge, fiat, smooth bottom, metal utensils with
straight sides and tight fitting lids are used.
When selecting eookware, consider the following things.
Construction and Size
For best heat conduction from the cooking surface to the utensil, use fiat bottom utensils. To
determine the flatness of the bottom of a pan, try one of these tests:
1. Ruler test: Place the edge of a ruler across the
bottom of the utensil. Hold it up to |he light.
Little or no light should be visible under the ruler.
2 3 4 5 6 7 S 9 10 I1
Match the size of the cookware to an element that is the same diameter of slightly smaller, Avoid
using small cookware on a nmch larger element to reduce energy loss. Excessively large cookware may lengthen cooking times and transfer excess
heat to the eooktop which could cause cracking or chipping,
Canning
Acceptable water-bath or pressure canners should not be oversized and must have a fiat
bottom. The following are not recommended:
canners with ridged bottoms, oversized canner (one inch larger than the surface element) or a very
large canner that rests on two surface elements.
When canning, use the High setting just until the water comes to a boil or pressure is reached in the
pressure canner, then reduce to the lowest heat setting that maintains the boil or pressure.
Prolonged use of the High setting, or the use of incorrect canning utensils will produce excessive
heat. Excessive heat can cause permanent damage to the range.
For more information on canning procedures, contact your local county extension office or one of
the following companies who specialize in home canning:
2. Cooking test: Put an inch of water into the utensil. 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 utensil, it is suitable for use on most cooking surfaces, Uneven bubble
formation indicates poor panicooktop contact
making it an inappropriate choice.
Ball Corporation Consumer Affairs Department
345 South High St. Muncie, IN 47305-2326
Kerr Glass Manufacturing Corporation Consumer Products Division
1840 Century Park East
Los Angeles, CA 90067
Cookware Material
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:
Aluminum Excellent heat conductor. Some food will cause it to darken or pit. Anodizing improves stain
resistance. Often used as a bottom coating to improve the heating of other pan materials.
Copper Excellent heat conductor. Discolors easily, requires constant polishing. Often used as a bottom
coating to improve the heating of other pan materials.
Stainless Steel Slow heat conductor. Develops hot spots and produces uneven cooking results. Durable,
attractive, easy to clean and stain resistant. Will distribute heat better if other metals (aluminuin or copper) are combined or sandwiched together as a bottom coating.
Cast Iron Slow heat conductor. Cooks evenly once temperature is reached. Hea_w. Needs seasoning to
make cleaning easier and to prevent sticking and rusting.
Glass or Ceramic Slow heat conductors. Easy to clean. Not recommended for solid elements or ceramic glass
surfaces. Some types may only be used in the oven.
Poreelain-Enatxtel Glass-like substance fused to metal. Heating characteristics depend on base material (usually
aluminum, stainless steel, carbon steel or cast iron). Available in color and easy to clean.
Note: Some brands of metal, smooth bottom eookware that generally perform well on all types of ranges are Farberware, Magnalite, Revere Ware, Wearever, T Fal, and smooth bottom Club Aluminmn _,
*Brand names are the trademarks of respective manufacturers.
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USING YOUR OVEN
Every oven has its owa, characteristics. You may find that the cooking times and temperatures you
were accustomed to with your previous range may
need to be altered slightly with the new range. Compare your recipes with the baking chart on
page 13 or refer to a reliable cookbook for proper recommendations. It is normal to notice some
differences between this appliance and your old
one,
Setting the Oven Controls
To set your oven for baking or roasting:
1.When cool, position the racks in the oven according to what you are baking.
2. Press OVEN TEMP pad. Bake and 000 ° will appear in the display.
3. Press either the or V pad once and 350 ° will
appear in the display. Press the or y pad until the desired oven temperature is displayed.
The word ON will light in the display, the oven will turn on and the temperature display will
rise in 5 ° increments while the oven is
preheating. A beep will sound to indicate that
the oven has preheated. Allow 10 to 15 minutes
for preheating.
4. Place the food in the center of the oven, allowing a minimuln of two inches between the utensil(s) and the oven walls.
5. Check the food for doneness at the minimum time given in the recipe. Cook longer if
necessary. Turn the oven off by pressing the
CANCEL pad. Remove food from the oven.
IMPORTANT: Do not move the door !ock lever to
the right during broiling or baking. The range door may lock and will not unlock until the oven cools.
Oven Vent
The oven vent is located on the backguard. When
the oven is in use, this area may feel warm or hot to the touch. To prevent problems, do not block the
vent opening in any way.
Oven Racks
The two oven racks are designed with a lock-stop edge to keep the racks from coming completely out of the oven when there is food placed on them.
To remove: Be sure tile rack is cool. Pull the rack
straight out until it stops. Tilt the front end of the
rack up and continue pulling the rack out of the oven.
To replace: Tilt the front end of the rack up and place the rack between the rack supports. Slide it
back until it clears the lock-stop position. Lower the front and slide the rack straight in. Pull the
rack out to the lock-stop position to be sure it is positioned correctly and then return it to its
normal position.
Rack Positions
It is important that air can circulate freely within the ow_n and around the food. To help ensure this,
place food in the center of the oven rack. Allow two
inches between the edge of the utensil(s) and the
oven walls. If cooking on two racks, stagger the food to ensure proper air flow.
Do not attempt to change the rack positions when
the oven is hot, Use the following guidelines when
selecting the proper rack position.
Pack 1: Used for roasting large cuts of meat and
(lowest large poultry, frozen pies, souffles, position) angel food cake, or loaves of bread.
Rack 2: Used for roasting small cuts of meat,
large casseroles, baking loaves of bread, cakes (in either tube, bundt, or layer pansl or two-rack baking.
Rack 3: Used for most baked goods on a cookie
(middle sheet or jelly roll pan, or frozen position) convenience foods.
Rack 4: Used for most broiling and two-rack
baking,
Rack 5: Used for broiling thin, non-fatty foods
(highest such as fish, toasting bread.
position)
Never place pans directly on the oven bottom, Do
not cover an entire oven rack with aluminum foil or place foil directly under a utensil. To catch
spillovers, cut a piece of foil a little larger than the
pan and place it on the rack below the utensil.
PAGE 1t
Page 14
Preheating
Preheating is necessary for proper baking results. It is not necessary for broiling or roasting. Allow
the oven to heat until the desired oven temperature
is reached (approximately 10 to 15 minutes).
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.
Oven Light
The oven light automatically comes on whenever the oven door is opened. When the door is closed,
push the rocker switch marked OVEN LIGHT on
the control panel to turn it on and off.
Panel Light (selectmodels)
The panel light is turned on by pushing the rocker switch marked PANEL LIGHT on the control panel
and holding it in the depressed position until the
fluorescent light comes on. It may be turned off by
depressing the other side of the switch.
General Baking Tips
* Use a reliable recipe and accurately measure in- gredients. Carefully follow directions especially
for oven temperature and cooking time.
* Use the correct rack position. Baking results may be affected if the wrong rack is used.
Top browning may be darker if tbod is located toward the top of the oven.
Bottom browning may be darker if food is located toward the bottom of the oven.
When using two racks for baking, allow
enough space between the racks for proper air circulation. Browning and cooking results will
be affected if air flow is blocked.
* Utensil material and size play an important part in baking results, especially the amount of browning. Always use the type and size of utensil
called for in the recipe. Many pans have the
measurements marked on them. If there are no
measurements, measure the inside width and length of the pan. Cooking times or cooking results
may be affected if the wrong size utensil is used.
* Shiny metal pan reflects heat away from the
food, produces lighter browning and a softer crust. Use shiny pans for baking cakes or
cookies. For optimum baking results, bake cookies and biscuits on a flat cookie sheet. If
the pan has sides, such as a jelly roll pan,
browrling may not be even.
* 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.
* If using oven-proof glassware, or dark pans
such as Ekco's Baker's Secret bakeware, reduce the oven temperature by 25°F except when baking pies or bread in glassware. Use the same baking time as called for in the
recipe. Use this type of pan for pies or breads.
* Allow hot air to flow freely through the oven for optimum baking results. Improper placement of pans in the oven will block air flow and may
result in uneven browning. For optimum browning
and even cooking results:
* Do not crowd a rack with pans. Never place
more than one cookie sheet, one 13x9x2-inch cake pan or two round cake pans on one rack.
* Stagger pans when baking on two racks so one
pan is not directly over another pan.
* Allow two inches between the pan and the
oven walls.
* 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 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.
PAGE 12
Page 15
Baking Chart
You may find these guidelines helpful when comparing the baking times, temperatures and oven rack
positions of commonly baked loods,
Product & Type Pan Size Rack Position* Temperature Time**
(Minutes)
Cake
Chocolate, two layers Yellow, two layers
White, two layers Bundt
Cupcakes
Sheet Cake
Angel Food
Pound Cake Snacking Cake
Pies
Two Crust
Fruit, fresh Fruit, frozen
One Crust
Custard, fl-esh
Pie Shell
Cookies
Chocolate Chip Peanut Butter
Sugar Brownies
Breads
Yeast
Loaf Rolls
Quick
Loaf, nut or fruit Gingerbread
Cornbread Cornbread Muffins
Biscuits Muffins
9 _
9" 9"
tube
2,3or4 2,3or4 2,3or4
1 or2
2,3or4 2,3or4
1
2,3or4 2,3or4
350 ° 350 ° 350 ° 350 ° 350 °
350 ° 375 °
325 ° 375 °
15"x 10"
tube
loaf
8"x8"
H
9"
tl
9"
8 p_ X 8 _
loaf
loaf 9" x 9" 8" x 8"
2,3or4
1
2,3or4 2,3or4
2,3or4 2,3or4 2,3or4 2,3or4
1 or2
2,3or4
2,3or4
2,3or4 2,3or4 2,3or4
2,3or4 2,3or4
400 ° - 425 ° 400 ° - 425 °
350 ° 400 °
350 ° - 375 °
350 ° - 375 ° 350 ° - 375 °
350 °
375 °
375 o - 400 °
350 ° 350 °
400 ° - 450 °
400 °
400 ° - 425 °
400 °
30-35 30-35
25-30 35-45
15-20
20-25 30-40 40-50 30-35
35-55 45-60
35-40
8-12
8-12 8-12 8-12
30-40
30-40
15-20
45-60
40 15-30 10-20 10-20 15-25
* The bo|tom rack position is # 1.
** Times are only approximate and may vary depending on the recipe used.
Temperature Conversions
I °Fahrenheit 200 250 275 300 325 350 375 400 425 450
°Celsius 100 120 140 150 160 180 190 200 220 230
PAGE 13
Page 16
Common Baking Problems and Causes
If you have carefully followed the basic instructions and still experience poor results, these suggestions may be helpful.
Problem
Slow baking or roasting.
CEtuse
Baking or roasting time too
short.
Temperaturc too low.
Oven out of calibration. Old oven out of calibration.
Incorrect use of aluminum foil. Oven not preheated.
Oven door opened frequently. Too many pans on racks.
Problem
Excessive shrinkage.
Crumbly or dry texture.
Cause
Too little leavening. Overmixing.
Pan too large. Oven temperature too high. Baking time too long.
Pans too close to each other or
oven wall.
hnproper measurement of
sugar, baking powder, liquid
Cakes Lreuneven.
Pans touching each other or
oven wails.
Batter uneven in pans. Oven temperature too low or
baking time too short.
or fat.
Old baking powder. Oven temperature too high. Baking time too long.
I
Cakes high in the middle.
Cakes fall.
Cakes don't brown on the bottom.
Cakes don't brown on the top.
Cakes, cookies, biscuits too brown on the bottom.
Range not level.
Undermixing.
Too much liquid.
Temperature too high. Baking time too long. Over mixing.
Too much flour. Pans touching each other or
oven walls.
Too much shortening or sugar. Too much or too little liquid.
Temperature too low. Old or too little baking powder.
Pan too small. Oven door opened frequently.
Using shiny metal pans. Incorrect rack position.
Oven temperature too low. Over mixing.
Too much liquid. Incorrect pan size or too little
batter in pan.
Oven door opened too often.
Oven not preheated. Pans touching each other or
oven walls.
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position. Incorrect use of aluminum foil.
Uneven texture.
Cakes have tunnels.
Cakes crack on the top.
Cakes not done in the centen
Pie crust edges too brown.
Pies don't brown on the bottom.
Pies have soaked crust.
Too much liquid.
UndermLxing. Oven temperature too low.
Baking time too short.
Not enough shortening. Too much baking powder. Overmixmg.
Oven temperature too high.
Baiter overmixcd. Oven temperature too high.
Too much leavening.
Temperature too high.
Pan too small.
Oven temperature too high.
Pans touching each other or
oven wall.
Edges of crust loo thin.
Using shiny rectal pans.
Temperature too low at start
of baking. Filling too juicy. Using shiny metal pails.
PAGE 14
Page 17
Roasting
Roasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture.
General Tips
Most meats are roasted at 325°F. It is not necessary to preheat the oven. Place the roasting
pan on a rack which has been placed in either of the two lowest rack positions.
Use tender cuts of meat weighing Ihree pounds or more. Some good choices are: beef rib, rib eye, top
round, high quality tip and rump roast, pork loin roast, veal and lamb leg, shoulder roast and cured
or smoked hams.
Season meat, if desired, either before or after roasting. Rub into the surface of the roast if added
before cooking.
Place the meat fat side-up on a rack in a shallow roasting pan. Placing the meat on a rack holds it out Ihe drippings, thus allowing better heat
circulation for even cooking. As the fat on top of the roasl 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 fal or bone.
Remove the roast from the oven wben the thermometer registers approximately 5_'F below
the doneness wanted. As the meat stands, the temperature will rise.
NOTE: For more information on cooking meat and poultry, contact the USDA Meat and Poultry Hotllne at 1-800-535-4555.
Roasting Chart (Thawed Meats Only)
Approximate Oven Approximate
Weight Temperature in °F Internal Roasting Time
Cut of Meat [pounds) (not preheated) Temperature (min. per pound)* Beef
Rib Roast (cut-side-do,roll 4 to 8 325 ° 140 _ {rare) 25-30
160 ° (medium) 30-35
Rib Eyc Roast 4 to 6 325 ° 140 ° {rare) 25-30
i 60 ° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140 ° {rare) 20 25 Top Sirloin Roast 3 to 6 325 ° 140 ° {rare) 25-30
160 ° {medium} 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 Shoulder Blade Roast 4 to 6
Loin Blade or Sirloin Roast 3 to 4 Ham, Half (fully cookcd) 5 to 7
Ham, Half (cook-before-eating} 5 to 7
325 ° 160 ° 35-45 325 ° 160 ° 30 40 325 ° 160 ° 35-45
325 ° 140 ° 25-35 275 ° 160 ° 35-45
Lamb
Shouldt_r Roast, Boneless
Leg. Whole
3-1/2 lo 5 325 ° 160°(medium) 35-40
170°(well) 40-45
5 to 7 325 ° 160°(medium) 30-35
170°{well) 35-40
Veal
Rib Roast 3 to 5 325 _' 170 `o 40-45 Shoulder, Boneless 4 to 6 325 ° 170 _ 40-45
Poultry
Turkey, unsluffed** 12 to 16 325 _ 180 °- 185 _' 18 20
16 to 20 325 ° 180 ° 185 ° !6-18
20 to 24 325 _ 180 ° - 185 ° 14 16
Turkey, Breast 3 to 8 325 ° 180 ° 30-40 Chicken, Fryer 2 1/2to3-1/2 375 ° 185 ° 20 24
Chicken, Roaster 4 to 6 375 ° 185 ° 20-25
* Cooking times are approximate and may vary depending on the shape of the roast.
_* Stuffed turkeys take longer to cook: refer to cookbooks for approximate time.
PAGE 15
Page 18
Broiling
Broiling is a method of cooking used for tender
steaks, chops, hamburgers, chicken, fish, and
some fruits and vegetables. The food is placed directly under the elelnent. The degree of doneness is determined by the distance between the meat
and the broil element, and the length of broiling tilne.
General Tips
Broiling requires the use of the broiler pan and insert supplied with your range. It is designed to
drain excess liquid and fat away from the cooking surface to prevent spatters, smoke and fire.
For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating, Do not cover the
broiler insert w_th aluminmn foil as this prevents fat from draming into the pan below.
To prevent excessive spattering and smoking, trim excess fal from the meat. Increasing the distance
between the meat and the broil element will also
help.
The rack position you select for broiling depends on the thickness of the meat and the desired
doneness. Thin cuts (3/4 to 1 inch) should be placed 2-3 incises from the heat; thicker cuts
should be placed 3-6 inches from the heat. Broil until the top of the meat is browned, It should be
approximately half cooked by the time the top is browned.
If you plan to season the meat, it is better to do so after the surface has browned, Salt tends to delay
browning which can result in overcooking. Salting
before cooking also draws the juices out of the meat, causing dryness.
Never leave a soiled broiler pan in the oven after broiling. Drippings might become hot enough to ignite if exposed directly to the broil element.
Setting the Controls
1. Before broiling, trim excess fat to prevent excessive spattering or smoking. Cut slashes in
the outer edges of the meat to prevent curling during cooking.
2.
Press the BROIL pad and press the A or I!_ pad to select either Hi or Lo temperature as indicated in the display. Hi is used for most broiling operations. Lo should be selected when
broiling thicker meats to the well-done stage (to prevent excessive browning) and when cooking
foods for very short periods of time. Broiling
times may increase if Lo is selected.
3.
Place the broiler pan on the recommended rack position shown in the broiling chart. If the food
is placed too close to the element, overbrowning and smoking may occur. Generally for a brown
exterior and rare interior, the meat should be close to the element. Place the pan further down
if you want the meat well done.
4. Follow the suggested times in the broiling chart
below.
5. Check the doneness by cutting a slit in the meat
near the center to check the color.
6. To cancel or end the broiling operation, press the CANCEL pad.
Broiling Chart
Until you become more familiar with your new range, use the following chart as a guide when broiling loods.
Quantity &/or Rack Approximate Minutes/Side
Food Thickness Temp. Position* Doneness Ist Side 2nd Side
Bacon thick slice LO 4 well 4-5 2 3
Beef Patties 3/4-inch thick HI 4 rare 3 4 3-4
4 medium 4-5 3-4 4 well 5-6 4-5
Sleaks l-hmh thick HI 4 rare 4-5 3-4
4 medium 5-6 5 6 4 well 7-9 7 -8
1 1/2-inch thick HI 4 rare 7--9 7-8
4 medium 9_ 1 1 8-9
LO 3 well 12-13 i0-12
Chicken Breast Halves LO 3 well 8 10 8 9
Fish Fillets 1/2 Inch thick 4 8-9 5 6
l-inch lhick LO 4 4-5 4-5
Ham Slices, 1/2-inch thick HI 4 6-8 4 6
Iprecooked}
Pork Chops 1-inch thick LO 3 well 10 12 8- t 0
Weiners/Sausage, HI 4 4-5 2-3
{precooked)
The bottom rack position is #1,
PAGE 16
Page 19
Delay Start Oven Cooking
The delay start cooking feature is used to turn the oven on and offat a preset time of day. This feature can be used to delay the start of any cooking
operation.
The delay start oven cooking feature will not operate unless the clock is functioning and is set to the correct time of day.
IMPORTANT: Highly perishable foods such as dairy products, pork, poultry, seafood, or
stuffing are not recommended for delayed cooking. If cooking more than one food, select foods that cook for the same length of time and
at the same oven temperature.
Additional Information
If you delay more than 30 seconds between touching a pad and pressing the or pad the display will either return to the previous setting or
the time of day will reappear and the program will cancel.
To recall the preset stop time or cook time. just press the corresponding pad.
To reset or cancel the program, press the CANCEL pad,
At the end of the cooking operation, continuous
beeps will sound until the CANCEL pad is pressed.
To Bake By Time (with immediate start):
1. Place the food in the oven.
2.
,
Press the COOK TIME pad. The words Set Cook Time will flash in the display.
Enter the cooking time (how long you wish the food to cook) by pressing the or pad. The
time will appear in hours and minutes. The maxJmum time that can be set is 1 1 hours and 55 minutes.
4. Press the OVEN TEMP pad. The word Bake and 000 ° will light in the display.
5.
.
Enter the oven temperature with the or pad. If this step is not done within 7 seconds
after entering the cook time, the conlrol will beep until another pad is pressed.
The oven will automatically turn on and the words Timed Bake On will light in the display.
The display will begin to count down the time remaining.
7.
At the end of the preset cooking time, the oven will automatically turn off and continuous beeps will sound. Remove the food
from the oven and press the CANCEL pad to stop the beeps.
Example for Immediate Start:
Food is to cook for 1-1/2 hours at 350°F.
1. Press the COOK TIME pad.
2. Press the pad until 1:30 (1
minutes) appears in the display.
3. Press the OVEN TEMP pad.
hour, 30
4. Press the A pad until 350 _' appears in the display. The oven will turn on immediately.
(Continued next page)
PAGE 17
Page 20
To Bake By Time
(with delayed start):
1, Place the food in the oven.
2. Press the COOK TIME pad. The words Set Cook Time wil! flash in the display.
3. Enter the cooking time {how long you wish the food to cook) by pressing the or pad. The
time will appear in hours and minutes. The maximum time that can be set is 11 hours and
55 minutes.
4. Press the OVEN STOP pad. The words Set Stop
Time will flash in the display.
5. Enter the time you wish the oven to turn off by pressing the or pad, The words Delay Bake will light in the display,
6. Press the OVEN TEMP pad, The word Bake and
000 '_will light in the display.
7. Enter the oven temperature by pressing the or pad.
8. When the oven automatically turns on, Timed
Bake will appear in the display,
9. At the end of the preset cooking time, the
oven will automatically turn off and
continuous beeps will sound. Remove the food
from the oven and press the CANCEL pad to stop the beeps.
Example:
Food is to cook for 2-112 hours at 350°F. You wish the food to be cooked by 6:00.
1, Press the COOK TIME pad.
2, Press the pad until 2:30 (2 hours, 30
minutes) appears in tile display.
3. Press the OVEN STOP pad.
4. Press the A pad until 6:00 appears in the display.
5. Press the OVEN TEMP pad.
6. Press the pad until 350 ° appears in the display,
The oven will turn on at 3:30, cook the food for 2-1/2 hours and will automatically turn off at
6:00. Press the CANCEL pad to stop the beeps,
PAGE 18
Page 21
CARE AND CLEANING
WARNING- Before cleaning, be certain all the elements are turned off and the range is cool.
Ceramic Glass Surface
(select models)
To help keep cooktop clean, be sure cooking area and cookware bottom are clean and dry before
each use.
Clean your ceramic glass surface after each use.
Carefully blot up spitlovers around the outside of the cooking area as they occur with dry paper
towels. Be careful not to burn hands when
wiping up spills. Do not use a damp cloth which
may cause steam burns.
To prevent possible damage to the cooktop, always rinse the bottom of cookware to completely remove any cleaning agent residue. This is especially
important when using a copper or aluminum cleaner. In the presence of heat, the cleaning
residue may stain, discolor or etch the ceramic glass surface.
When the surface is cool, clean as directed in the cleaning chart on page 23. Only use the cleaning
agents recommended in the chart. Other materials may damage the finish of the cooktop.
Do not use the following cleaning agents:
* Abrasives (metal scouring pads, cleansing
powders, scouring cleaners or pads) will scratch the cooktop.
° Chemicals {oven cleaners, chlorine bleaches,
rust removers or ammonia) may damage the finish of the cooktop.
Glass cleaners which contain ammonia may
harm the cooktop.
Soiled cloths or sponges wil! leave an invisible film on the cooktop. Grit and soil in these items
may also scratch the surface.
Do not slide metal items (utensils, oven racks, etc.) across the surface of the cooktop to prevent metal
marks. If metal marks do occur, they can be removed by using the Elco Cooktop Cleaning
Creme as recommended on the cleaning chart.
Tips to Protect the Cooktop
Do not allow utensils to boil dry. This could cause
permanent damage to the cooktop.
To prevent scratches and abrasions on the ceramic
glass cooktop:
Do not leave coarse particles (sugar, salt. sand, soil, etc.) or shortening and other fats on the
cooktop.
Be sure the bottoms ofcookware are clean before use. Do not use glass or ceramic utensils. Select
cookware with a smooth, nonscratching bottom.
Do not slide cookware across the top of the eooktop.
. Do not allow plastics, aluminum foil, or foods
with a high sugar content on a warm or hot cooking area. They will melt and adhere to the
ceramic glass cooktop. The cooktop may chip or pit in attempting to remove them after ttrey arc
cool. Remove these items immediately with a wooden handled stainless steel spatula or a
single-edge razor blade held with a potholder. Clean any remaining residue with Elco Cooktop
Cleaning Creme after the surface has cooled.
Do not use any sharp objects to clean between the edge of the ceramic glass and the porcelain cooktop frame. The ceramic glass is held in
position by a gasket that could be damaged by
sharp objects.
CAUTION: If metal melts onto the ceramic glass surface, do not use the cooktop. Cal! an
authorized service technician. Do not attempt to repair the cooktop yourself.
PAGE 19
Page 22
Oven Door
Do not place excessive weight on an open oven door or stand on an open oven door as. in sonie
cases, it could damage the door, cause the appliance to tip over and possibly cause injury.
V_31en opening the oven door, allow steam and hot
air to escape before reaching into the oven to check, add or remove food.
To Remove Lift-Off Door
Open the oven door to the "stop" position (opened about 6 inches} and grasp the door with both
hands at each side. Do not use door handle to lift door. Lift up evenly until the door clears the hinge
arms,
To Replace Door
Grasp the oven door at each side, align the slots in the door with the hinge arms and slide the door
down onto the hinge arms until the door is completely seated on the hinges.
Do not attempt to open or close the oven door until
the door is completely seated on the hinge arms.
Never turn on oven unless the door is properly in place. When baking, be sure the door is completely
closed. Baking results will be affected if the door is not securely closed.
Storage Drawer
The storage drawer at the bottom of the range is a salve and convenient place for storing metal and glass cookware. Do not store plastic, paperware,
food or flammable material in the drawer. Remove the drawer to clean under the range.
To remove the drawer: Empty the drawer then pull the drawer out to the first stop position. Lift up
the front of the drawer and pull to the second stop
position. Grasp the sides and lift up and out to
remove the drawer. Gently move drawer side-to-side as you pull the drawer out.
CAUTION: Hinge arms are spring mounted and will slam shut against the range if accidently hit.
Never place your hand or fingers between the
hinges and the front oven frame. You could be
injured if the hinge snaps back.
To replace the drawer: Fit the ends of the drawer glides onto the rails, Lift up the drawer front and
gently push in to the first stop position, Gently move drawer side-to-side as you push in the
drawer. Lift up the drawer again and continue to slide the drawer to the closed position.
PAGE 20
Page 23
Self-Clean Oven
The self-clean oven uses temperatures above normal cooking temperatures to automatically clean the entire oven. The separate clean cycle
eliminates soil completely or reduces it to a gray ash which is easily wiped up with a damp cloth
when the cycle is complete and the oven has cooled.
It is better to clean the oven regularly rather than to wait until there is a heavy build-up of soil in the
oven.
It is normal for the cooktop of the range to become hot during a clean cycle. Therefore, during a clean
cycle, avoid touching the cooktop area. Avoid contact with the oven door and window as these
areas also become warm during a self clean cycle.
Preparing for the Self-Clean Cycle
l. Remove oven racks and any pans, utensils or
the broiler pan from the oven, The oven racks
should be washed by hand. If left in the oven
during the self-clean cycle, the racks will become permanently discolored and may not
slide easily after a clean cycle.
2. Clean the oven frame, door frame and around the oven vent with a non-abrasive cleaning
agent such as Bon ,Mni. These areas are not exposed to cleaning temperatures and should
be cleaned to prevent soil from baking on during the clean cycle.
3, Wipe up any excess grease or spillovers from the
oven bottom to prevent excessive snloking and flare-ups during the clean cycle.
4, Wipe up acid spillovers such as lemon juice,
tomato sauce or milk-based sauces and sugary spillovers. Porcelain enamel is acid resistant,
not acid proof. The porcelain finish may discolor if acid spills are not wiped up immediately.
5. Do not use oven cleaners or oven liner
protective coatings of any kind on the
self-clean oven finish or around any part of the oven.
6.
To prevenl damage, do not clean or rub the gasket around the front oven frame. The gasket
is designed to seal in heat during the clean
cycle.
7. The life of the oven light bulb will be prolonged if the light is turned off during the self-clean
cycle.
To Operate the Self-Clean Cycle
1. Close the oven door and move the door lock lever
to the right until it rests in the lock position.
.
Press the SELF CLEAN pad, The words Set Time
will flash and Clean Time 3:00 will appear in the
display. Also, Clean On will light as the oven
begins to heat.
The oven will automatically set a clean cycle of three hours, A shorter (2 hours) or longer (4
hours) clean cycle can be selected by pressing the SELF CLEAN pad and pressing the _ or
pad to select 2 or 4 hours.
3_
Press the CLOCK pad and the current time of day will reappear in the display, Clean and ON
will remain in the display to show that the oven is in a clean cycle.
If the door is not locked properly, the word Door wqll appear in the display and beeps will sound,
To Interrupt or Reset the Clean Cycle
If the door has not locked, the lock lever can be
moved completely to the left to cancel the cycle.
If the door is locked, push the CANCEL pad. The door will not open until Lock turns off in the
display. At that time, the door lock lever can be returned to its original position and the door can
be opened. The oven will still be hot.
PAGE 21
Page 24
During the Self-Clean Cycle
The oven will automatically begin to heat up when the door lock lever is moved to the right and the
SELF CLEAN pad is pressed. When the oven reaches cleaning temperature, the word Lock will light in the display. At this point, the oven door
cannot be manually unlocked and opened.
The first few times the oven is cleaned, some smoke and odor may be detected. This is normal and will
lessen or disappear with use. During the cleaning
process the kitchen should be well ventilated. If the oven is heavily soiled, heavier smoke and odor may occur. Do not leave a soiled broiler pan in the
oven during a self-clean cycle.
Avoid contact with the oven door and window since
it will get warm during the self-clean cycle. As the oven heats and cools, you may hear sounds of the
metal parts expanding and contracting. This is normal and witl not damage your range.
To prevent damage to the door and the lock lever, do not force the door open when the word Lock is
displayed.
After the Self-Clean Cycle
About one hour after the clean cycle is complete,
the word Lock will turn off in tile display and the door lever can be returned to its original position.
The oven will still be hot.
Some soil may leave a light gray, powdery ash
which can be removed with a damp cloth. Ira stain
remains, it indicates that the clean cycle was not long enough or a large spillover was not wiped up
before the self-clean cycle. The stain should be removed during the next clean cycle,
If the oven racks were left in the oven during the self-clean cycle and do not slide smoothly, wipe
the racks and embossed rack supports (on the oven wails) with a small amount of vegetable oil to
restore the ease of movement.
Fine hair-like lines may appear in the oven interior or oven door. This is a normal condition resulting
from the healing and cooling of the porcelain finish. These lines do not afI_ct the perkn'mance of
the oven.
For more information on cleaning your Maytag
range, refer to the cleaning chart on pages 23 and 24.
PAGE 22
Page 25
Range Cleaning Chart
Cleaning Agents*
Many different cleaning agents are recommended for the various parts of the range. The following brand names may help you to make an appropriate selection:
1. Mild abrasive cleaners such as Bon Ami, Soft Scrub, Bar Keepers Friend, Cameo.
2. Mild liquid sprays such as Fantastik, Formula 409.
3, Glass cleaner such as Windex, Glass Plus, Cinch.
4. Non-abrasive plastic and nylon scouring pads.
DO NOT USE abrasive cleansing powders such as Zud, 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 the respective manufacturers.
Plll_s
Baked Enamel: * Side Panels
Control Panel * Storage Drawer
* Subtop
Broiler Pan and Insert
Ceramic Glass (Ceran_)] Cooktop
,* Light to moderate
soil
Heavy soil or brown / gray stains
from hard water
Range Cleaning Chart
Cleaning Agents
Soap and water
Mild liquid cleaner
Glass cleaner
Soap and water
Plastic or soap-filled scouring pad
Dishwasher
Eleo Cooktop Cleaning Creme
Soap and water * Baking soda and water paste
Elco Cooktop Cleamng Creme
Tips and Precautions
Wash, rinse, dry with SOftCloth.
Do not use oven cleaner or abrasive agents,
Pretreat the broiler pan and insert with a non-stick vegetable coating such as Pare or Mazola to make cleaning easier,
Soaking makes cleaning easier,
Wait until cooktop has cooled before cleaning, Gently apply cleaning agent with a non-abrasive plastic brush,
nylon or plastic pad, paper towel or clean cloth. Rinse thoroughly and completely dry.
Do not use a soiled dishcloth or sponge since lhese *nay leave a detergent film behind and cause discoloration. Remove any
discoloration with Elco.
Gently scrub with Elco and clean cloth or paper towel. Reappty cleaner. Cover with damp paper towels to keep cleaner moist. Let stand for 30-45 minutes, Scrub to remove remaining stain. Rinse and dry. Do not use scouring powders or pads since they may
scratch the surface,
* Burned-on or * Single-edge razor blade Hold razor blade scraper at 30 ° angle and very carefully scrape off
crusty soils or * Etco Cooktop Cleaning Creme soil. Clean remaining soil with Eleo, residue
, Sugar, plastic, Single edge razor blade held with Scrape from hot surface to a cool area immediately. Clean residue
aluminum foil a potholder or a wooden handled with Elco when surface is cooled.
stainless steel spatula
Control Knobs Soap and water Wash, rinse, dry with soft cloth,
Mild liquid sprays For ease of cleaning, remove knobs by pulling forward.
Glass cleaners
(Continued next page)
PAGE 23
Page 26
Range Cleaning Chart (continued)
Parts
Glass
Oven Window/[)oor
Metal Finishes and Trim
Oven Racks
Plastic Finishes:
Porcelain Enamel Top and Back Panel
Cleaning Agents
Soap and water
Glass cleaner
Soap and water
Mild abrasive cleaners
* Soap and water
Plastic scouring pad
Cleansing powders
Soap-filled scouring pads
Soap and water
Pasle of baking soda and water
Soap and water * Mild abrasiw' cleaners
Mild liquid sprays
Directions
AVOid "klSini_ exeessiv_ _AIIIOI.IIIIS Ol" Dgate[ which lIlay seep llnder of
hehind glass.
1)o noI use oven cleaner or abrasive agents.
l¢,emove stubborn soil wiiti a paste of mild abrasive cleaner and
water.
Polish with a soft cloth.
If racks arc ]eft in oven during a sel_elema eyele they will discolor and may become diffictdt to slide, A thin coat of vegetable oil on the
underside of tile rack will make sliding easier,
Do not use oven cleaner, powder or liquid cleansers, abrasive or causlic cleaning agents on plastic finishes, These cleaning agents
will scratch or marc the finisI1. To prevent staining or discoloration, remove fat, grease or acid {tomalo, lemon, vinegar, milk, frt.lil juice, marinade) soils immediately with a dry paper towel or cloth, When surtace is cool, clean with soap and water; rinse, and dry,
Wipe up all spttlovers immediately wiI h a dry clolh - especially acid
spills (milk. fruits, tomato, ctc.L
Never wipe a warm or hot surface with a damp cloth as cracking and chipping may result.
Self-Clean Oven * Follow instructions on page 2J, Never use oven cleaner on a self-clean oven. Interior for tile self-clean cycle, Do not clean or rub door gasket.
PAGE 24
Page 27
MAINTENANCE Adjusting the Oven Thermostat
After using your oven the first few times, it may
seem hotter or cooler than your previous oven. Oven thermostats, over a period ofycars_ may drift
from the factory setting and timing differences of 5 to 10 minutes are not unusual beiween an old and
a new oven. Yon may be inclined to think that the new oven is not performing correctly; however,
your new oven has been set correctly at the factory
and is more likely to be accurate than the oven it replaced.
If you think the oven should be hotter or cooler,
you can adjust it yourself. To decide how much to
change the thermostat, set the oven temperature 25°F higher or lower than the temperature in your recipe, then bake. The results of the "test" should
give you an idea of how much the thermostat should be changed.
To adjust the thermostat:
1. Press the OVEN TEMP pad.
2. Press the or V pad and select an oven temperature between 500°F and 550°F.
3. Press and hold the OVEN TEMP pad for about four seconds. The display will change to the
oven adjustment display which reads 00 _.
4. The oven thermostat can be adjusted up to +35°F hotter or -35°F cooler. Use the or _ pad
to select the desired change in the display.
5. When you have made the adjustment, press the CANCEL pad to return to the time of day display.
Use your oven as you would normally.
NOTE: This adjustment will not affect Broil or Self-Clean temperatures. The new temperature
will be remembered if the power is interrupted.
Leveling Legs
Some 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 by
turning the legs.
IJJARNING: To reduce the risk of accidental tipping of the range, it must be secured by a
properly installed anti-tip device. To check ff the
device is installed properly, use a flashlight and look underneath the range to see that one of the
rear leveling legs is engaged in the bracket slot.
The anti-tip device secures the rear leveling leg
to the floor, if properly engaged.
Fuses (Canadian Ranges Only)
Your range is equipped with seven (7) type "P"
fuses. The fl_ses are located on the back wall. Remove the storage drawer for access to the fuses.
LOCATION OF
7 FUSES
If part ofyonr 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 fuse. Replace
with tile same type and amperage "P" fuse.
PAGE 25
Page 28
Light Replacement
Before replacing the oven or panel light bulb, disconnect power to range. Be sure the bulb and
range parts are cool, Do not touch a hot bulb with a damp cloth as the bulb may break.
To Replace Panel Light (select models)
Grasp the top trim of the backpanel with your thumbs under the front edge and pull outward
while lifting to release the trim from the catches at each end. Remove the bulb and replace it with an
18 watt fluorescent tube, Snap the top trim back
into place and restore the power, Reset the clock to the current time of day.
m m m m
To Replace Oven Light
Very carefully unscrew the lens cover with a dry
potholder to prevent possible harm to hands, then
very carefully remove the bulb with a dry
potholder. Replace with a 40 watt appliance bulb. Reconnect the power to the range and reset the
clock to the current time of day.
The oven light automatically comes on whenever
the oven door is opened, When the door is closed,
push the rocker switch marked OVEN LIGHT on
the control panel to turn it on or off.
PAGE 26
Page 29
BEFORE YOU CALL FOR SERVICE Check these points if...
Part or all of your electric range does not operate
Is the range plug loose or disconnected from the electrical outlet [if not wired direct to the
electrical supply)?
Are any house fuses blown or circuit breakers tripped?
Has a range fuse blown (Canadian ranges only)?
Has the power supply to the home been interrupted?
Are the oven controls properly set?
Was the electronic control (select models) correctly set?
Was the door left in the locked position following a self-clean cycle? (select models).
Is the oven set for delay start? (select models).
Surface elements fail to turn on or heat the
food properly
Is the range plugloose or disconnected from the electrical outlet (if not wired direct to the
electrical supply)?
Has a range fuse blown (Canadian ranges only}?
If the range has coil elements, are they properly plugged into the receptacles?
Were appropriate utensils used? (See Cookware Section).
Are the surface element controls properly set?
Is the self-clean cycle operating and therelore overriding the surface cooking abilities
(Canadian ranges only)?
Was good cookwareibakeware of the proper size used?
Are you using a tested recipe from a reliable source? The oven thermostat on your new
range may be more accurate than the oven on
your old range.
Was the oven vent covered or blocked on the range surface?
Food does not broil properly
Are the controls for broiling set properly? (see Broiling section).
Was the proper rack position used? (see Broiling section)
Did you allow time for the broil element to prehcat?
Was the broiler pan received with the range used?
Was aluminum foil used on the broiler pan insert, blocking the slits for fat drainage?
Oven light does not operate
Is the bulb loose or burned out?
Is the light switch in the On position.
Oven will not self-clean (select models)
Is the self-clean control set properly? (see Self-Clean instructions}.
Is the oven set for delay start?
Oven door won't lock (select models)
Are the proper controls set for the self-clean cycle'? (see Self-Clean instructions).
Food not baking correctly
Are the oven racks properly placed for baking? (See Baking Chart).
Have you used aluminum foil correctly?
Was the oven preheated as recornmended?
Are the controls for bake operations properly set?
Is there 1 to 2 inches of space between pans and the oven walls? Arc the range and oven racks
level?
Oven door will not unlock (select models)
Has the self-clean cycle been finished for at
least one hour?
"F" plus a number appears in the display [select modelsl
These are fault codes. If a fault code appears in the display and a continuous bcep sounds,
press the CANCEL button. If the fault code reappears, disconnect power to the range and
call a qualified service technician.
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 guide can
create serious safety hazards, result in performance problems,
and reduce the life of the components of the appliance.
PAGE 27
Page 30
Fault Codes
Your range is equipped with an electronic control featuring built-in, self-diagnostic software. This
software continuously monitors the control to ensure safe and proper operation, If the software
should detect a questionable situation, a FAULT CODE (F plus a number) will appear in the display
and continuous beeps will sound.
During Normal Oven Cooking
If a fault code appears in the display, press the CANCEL pad and reprogram the cooking
operation. If Ihc fault code reappears, call a qualified service technician. Do not use the oven until the control has been serviced. The cooktop
can be Tised.
CANCEL}
During a Self-Clean Cycle
If tile oven is heavily soiled, excessive smoke and flaring may result ill a fault code. If this occurs,
press the CANCEL pad and allow thc oven to cool for an hour Then, reprogram the oven for the clean
cycle.
A fault code indicates that there may be a functional error. As a safety precaution, the control
will automatically cancel the program, Follow the
procedures described below to check the range.
If the fault code reappears in the display, call a qualified service technician. Do not use the oven
until tire control has been serviced. The cooktop can be used,
PAGE 28
Page 31
RANGE WARRANTY
Full One Year Warranty
For one { I ) year from the date of original retail purchase, atly part whieh fails in normal home use will be repaired or replaced free of charge.
Limited Warranty
After the first year from the dale of original retail pnrchase, through the second year, parts which fail in normal
home use will bc repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor, when the appliance is located in the United States or Canada.
Electric Heating Elements; After the second year from tile date of original retail purchase, through tile fifth year, all surface elements (solid disc, coil and smooth top), glass cooking surfaces, broil elements and oven
bake elements on electric ranges, which fail in normal home use will bc repaired or replaced fl'ee of charge
for the part itself, with the owner paying all other costs, including labor, when the appliance is Located in the United States or Canada.
Sealed Gas Burners: After the second year from the date of original retail purchase, through the tenth year, sealed gas burners on gas ranges, which fail in normal home usc will be repaired or replaced free of charge for thc part itself, with the owner paying all other costs, including labor, when tile appliance is located ill the
!Jnitcd States or Canada.
Canadian Residents
This warranty covers only those appliances installed in Canada that have been listed with Canadian Slandards Association unless the appliances are brought inio Canada due to transfer 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 purehase, any part which fails m normal home use will be repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor, when the appliance
is located outside the United States or Canada.
Tills Warranty gives you specific legal rights, and you may also have other rights which vary lrom state to state.
First:
To Receive Warranty Service
To locate an authorized service company in your area, contact the Maytag dealer from whom your appliance was purchased or call Maytag Customer Service:
USA 1-800-688-9900 CANADA 1-800-688-2002
Second: Should you not receive satisfactory warranty service froin ttle dealer or authorized service firm, or need fl_rther
assistance, call or write:
Maytag Customer Service
A division of Maytag Corporation
P.O, Box 2370 Cleveland, TN 37311
USA 1-800-688-9900 CANADA 1-800-688-2002
When contacting Maytag Customer Service be sure to include the model and serial nnmbers of your appliance,
tile name and address of the dealer from whonl you purchased the appliance and tile date of purchase.
Should you still have aproblem, write to: Major Appliance Consumer Action Panel, 20 North Wacker Drive. Chicago,
Illinois 60606. MACAP is an mdustry sponsored but independent group of consnmer experts who receive and act on complaints from appliance owners.
NOTE: When wriling aboul an unsolved service problem, please include the following information:
[a) Your name. address alld telepholle number: (b) Model number and serial number (found on the data plate located on the lrame around the storage drawer!
of your appliance;
(c) Name and address of your dealer and date Ihe appliance was bought: (d) A clear description of the problem you are having.
Form No. 853FE 0394
MAYTAG * Newton, Iowa 50208
Part No. 811 l P051-60
M.P. Litho U.S.A.
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