Maytag X9112VUV User Manual

ABOUT YOUR NEW GAS WALL OVEN

Congratulations on your choice of this appliance. As you use
your new wall oven, we know you will appreciate the many
features that provide excellent performance, ease of
Cleaning, convenience and dependability.

New features have dramatically changed today’s cookinq
appliances and the way we cook. It is therefore very
important to understand how your new gas wall oven

operates BEFORE you use it for the first time.

In this Owner s Guide, you will find a wealth of information
regarding ali aspects of your appliance. By following the
instructions carefully, you will be able to fully enjoy and

properly maintain your new wail oven.
In our continuing effort to improve the quality of our cookinq

products, it may be necessary to make changes to the

Should you have any questions about using your new qas
appliance, please write to us at this address;

Be sure to include the model and serial numbers of your wall

oven. For your convenience, we have provided space below

to record this information.

appliance without revising this booklet. As an example the
knob on your appliance may not look like the illustration in this

book.

MAYTAG CUSTOMER SERVICE
Customer Assistance
P.O. Box 2370

Cleveland, TN 37320-2370

IMPORTANT INFORMATION

For future reference we suggest you retain this

manual after recording the information in the
spaces provided. This information can be
found on the rating data plate located under

the broiler oven bottom. See page 10 for
instructions on removing the broiler bottom.

MODEL NUMBER:

SERIAL NUMBER:

DATE OF PURCHASE:

IMPORTANT: Retain the proof of purchase

documents for warranty service.

DEALER FROM WHOM PURCHASED:

ADDRESS:
CITY:

_____

PHONE:.

AUTHORI2ED SERVICER:

ADDRESS:
CITY;

____

PHONE:,

in/IPORTANT SAFETY INSTRUCTIONS

WARNING: If the infor

mation in this manual is not
followed exactly, a fire or
explosion may result
causing property damage,
personal injury or death.

- Do not store or use
gasoline or other

flammable vapors and
liquids in the vicinity of
this or any other
appliance.

- WHAT TO DO IF YOU

SMELL GAS:

• Do not try to light any

appliance.

• Do not touch any
electrical switch; do
not use any phone in

your building.

• Immediately call your
gas supplier from a
neighbor’s phone.
Follow the gas

supplier's instructions.

• if you cannot reach
your gas supplier, call

the fire department.

■ Installation and service
must be performed by a
qualified installer, service

agency or the gas
supplier.

• Be sure all packing materials

are removed from the appliance

before operating it to prevent fire or
smoke damage should the packing
material ignite.

• Have your appliance installed
and properly grounded by a

qualified installer, in accordance

with the Installation Instructions. Any
adjustment or service should be

performed only by a qualified installer

or servicer.

• Have the installer show you the
location of the gas shut off valve

and how to shut it off in an
emergency.

No cooking appliance should be

used as a space heater to heat or

warm a room. This instruction is

based on safety considerations to
prevent potential hazard to the

consumer as well as damage to the
appliance.

• Don’t attempt to repair or
replace any part of your appliance
unless it is specifically

recommended in this book. All

other servicing should be referred to

a qualified servicer.

materials, gasoline, and other

flammable vapors and materials.

• Many aerosol-type spray cans

are EXPLOSIVE when exposed to

heat and may be highly flammable.

Avoid their use or storage near an
appliance.

ABOUT YOUR APPLIANCE

• Your appliance is vented through
the base of the control panel. Never

block oven vent or air intakes. Do

not obstruct the flow of
combustion and ventilation air.

Restriction of air flow to the burner

prevents proper performance.

Avoid touching oven vent area
while oven is on and for several
minutes after oven is turned off.

Some parts of the vent and

surrounding area become hot
enough to cause burns.

• Do not use the oven as a
storage area for food or cooking
utensils. This instruction is based on

safety considerations to prevent
potential hazard to user and to the
appliance. .

• Misuse of appliance doors,

such as stepping, leaning or
sitting on the door, may result in
possible tipping of the appliance,
breakage of door, and serious
injuries.

CAUTION; Do not use an appliance

as a step stool to cabinets above.

GENERAL SAFETY

CAUTION; Some cabinets and

building materials are not designed to
withstand the heat produced by the
normal, safe operation of a cooking
appliance. Discoloration or damage,
such as delamination, may occur.

Therefore, care should be given to

the location of this appliance.

• Always disconnect power to

appliance before servicing.

• If appliance is installed near a
window, proper precautions
should be taken to prevent
curtains from blowing over
burners creating a FIRE HAZARD.

• Keep area around appliance
clear and free from combustible

• Temperatures in storage areas
above the appliance may be unsafe

for some items, such as volatile
liquids, cleaners or aerosol sprays.

IMPORTANT SAFETY INSTRUCTIONS

CLEANING SAFETY:

• Turn off all controls and wait
for appliance parts to cool before
touching or cleaning them.

• Clean appliance with caution. If

a wet sponge or cloth is used to wipe
spills on a hot cooking area, be
careful to avoid steam burns. Some
cieaners can produce noxious fumes
if applied to a hot surface.

• Touching a hot oven light bulb
with a damp cloth could cause the
bulb to break. Should the bulb

break, disconnect power to the oven
before trying to remove the bulb to
avoid eiectrical shock.

COOKING SAFETY:

• Never heat an unopened
container in the oven. Pressure

build-up may cause container to
burst resulting in serious personai
injury or damage to the oven.

• Always place oven racks in the
desired positions while oven is
cool. If a rack must be moved while

hot, be careful to avoid contact of pot
holders with oven burner flame.

• Slide oven rack out to add or
remove food, using dry, sturdy

pot holders. Always avoid reaching
into oven to place or remove food.

• Use dry, sturdy pot holders.

Damp pot holders may cause burns
from steam. Dish towels or other
substitutes should never be used as

pot holders because they can ignite
or get caught on appliance parts.

• Use care when opening oven

door. Let hot air or steam escape

before removing or replacing food.

• Use caution when wearing

garments made of flammable

material to avoid clothing fires.

Loose fitting or long hanging-sleeved

apparel should not be worn while

cooking. Clothing may ignite or catch

utensil handles.

• Do not let cooking grease or

other flammable materials

accumulate in or near the

appliance.

• in the event of a grease fire do not attempt to move pan.

If a grease fire occurs in the oven
or in the broiler pan, turn oven off

and keep door closed to contain fire
until it extinguishes.

Do not use water on grease fires.

Never pick up a flaming pan. Turn off
burner, then smother flaming pan by
covering pan completely with a lid,
cookie sheet or flat tray. Or,
extinguish flame by covering with
baking soda or, if available, a
multi-purpose dry chemical or
foam-type fire extinguisher.

Spills or boilovers which contain
grease should be cleaned up as
soon as possible. If they are

allowed to accumulate, they could
create a FIRE HAZARD.

PREPARED FOOD WARNING:

• Follow food manufacturer’s
instructions. If a plastic frozen food

container and/or its cover distorts,

warps, or is otherwise damaged

during cooking, immediately discard

the food and its container. The food

could be contaminated.

UTENSIL SAFETY:

• Use pans with flat bottoms and
handles that are easily grasped
and stay cool. Avoid using unstable,

warped, easily tipped or loose
handled pans. Do not use pans if
their handles twist and cannot be
tightened. Pans that are heavy to
move when filled with food may also
be hazardous.

• Many plastics are vulnerable to
heat. Keep plastics away from parts

of the appliance that may become
warm or hot.

• When using oven cooking bags
in oven, follow the manufactuer’s

directions.

• Use only glass cookware that is

recommended for use in the oven.

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 the burning of gas can

result in low-level exposure to some
of the listed substances, including

benzene, formaldehyde and soot,
due primarily to the incomplete
combustion of natural gas or liquid

petroleum (LP) fuels. Properly
adjusted burners will minimize

incomplete combustion. Exposure to
these substances can also be

minimized by properly venting the

burners to the outdoors.

CHILD SAFETY:

• Do not leave children alone or

unsupervised near the appliance
when it is in use or is still hot.

Children should never be allowed
to sit or stand on any part of the

appliance.

Children must be taught that the

appliance and utensils in it can be

hot. Let hot utensils cool in a safe

place, out of reach of small children.

Children should be taught that an

appliance is not a toy.

Children should not be allowed to
play with controls or other parts
of the unit.

CAUTION: Do not store items of
interest to children In cabinets
above an appliance or on the
backguard of a appliance.
Children climbing on the
appliance to reach items could be
seriously injured.

SAVE THESE INSTRUCTIONS

CLOCK AND TIMER

The display will flash when the wall oven is first connected to power or if power is

interrupted. The display will stop flashing once the time-of-day clock has been set.

To set the time-of-day clock:

1. Press the CLOCK pad.

2. Press and hold the HOUR pad to set the correct hours.
To change the time by a single hour, give the pad a short

tap.

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

minutes. To change the time by a single minute, give the
pad a short tap.

For example: To set the clock for 3:15, press and hold the
HOUR pad until 3 appears in the hours display. Then press

and hold the MINUTE pad until 15 appears in the minutes
display.

To set the timer:

1. Press the TIMER pad. 0:59 {or one hour) will appear in

the display.
The timer will automatically begin counting down in

increments of one minute.

2. To set the timer for less than one hour, press the TIMER
pad then press and hold the MINUTE pad until the
desired time appears in the display. To change the time
by a single minute, give the pad a short tap.

3. To setthe timer for more than one hour, press theTIMER
pad then -

• Press the HOUR pad, 1:59 (or two hours) will

appear in the display.

• Press the MINUTE pad until the desired minutes

appear in the display.

NOTE: Two hours is the maximum time that can be set.

4. When the time has elapsed, 0:00 will appear in the

display and continuous beeps will sound indicating the

timer has counted down.

5. Press the CLOCK pad to cancel the beeps. The current

time of day will reappear in the display.

To cancel the timer: Press the CLOCK pad and the display

will return to the current time of day.

USING YOUR OVEN

OVEN CHARACTERISTICS OVEN THERMOSTAT

Every oven has its own characteristics.

You may find that the cooking times and
temperatures you were accustomed to
with your previous appliance may need
to be aitered siightiy with your new
appliance. It is normal to notice some
differences in cooking resuits between

this new appliance and your previous
appiiance. '

PILOTLESS IGNITION

With this type of ignition system, the
oven wiii not operate during a power
faiiure or if the oven is disconnected
from the wail outlet. No attempt should

be made to operate oven during a
power faiiure or if the oven is

disconnected from the wall outlet.

Be sure oven thermostat knob is set in

the OFF position prior to supplying gas
to the appliance.

The oven thermostat knob is used to
select and maintain the oven
temperature. The oven temperature is
maintained by cyciing the burner on and

off. After the oven temperature has been
set, there will be about a 45 second
delay before the burner ignites. This is
normal and no gas escapes during this
delay.

Always push in and turn the thermostat
knob just to the desired temperature ­not to a higher temperature and then
back. This provides more accurate oven

temperatures. Turn this knob to OFF
whenever the oven is not in use.

OVEN VENT

The oven vent is iocated at the base of
the control panel. When the oven is in

use, this area may fpei warm or hot to
the touch. To prevent probiems, do not
block the vent opening or touch the area
near the opening.

HOW TO SET THE OVEN

1. When cool, place the racks in the

desired rack positions.

2. Push in and turn the oven thermostat
knob to the desired oven

temperature. Allow the oven to
preheat for 10 to 15 minutes when
baking.

3. Place the food in the center of the
oven, allowing a minimum of two
inches between the utensil(s) and the

oven walls.

4. Check the food for doneness at the
minimum time given in the recipe.

Cook longer if necessary. Opening
the oven door frequently causes heat
loss which may affect cooking results

and increase cooking time.

5. Turn the oven thermostat knob to

OFF and remove food from the oven.

NOTE; The oven can not be used during
a power failure or if the oven is
disconnected from power supply.

OVEN BURNER

The size and appearance of a properly
adjusted oven burner flame should be
as shown:

During some extended oven cooking
operations, you may hear a “popping”
sound when the burner cycles off. This
is a normal operating sound of the

burner.

PREHEATING

Preheating is necessary for proper
baking results. 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.

It is not necessary to preheat for broiling
unless darker browning is desired or if
cooking thin (3/4-inch) steaks. Allow
the burner to preheat 2 to 3 minutes.

Preheating is not necessary for roasting

operations.

USING YOUR OVEN

OVEN RACKS

The two oven racks are designed with a
lock-stop position to keep the racks

from coming completely out of the oven.
Do not attempt to change the rack

positions when the oven is hot.

To remove; Be sure the rack is cool.

Pull the rack straight out to the lock-stop
position. Tilt the front of the rack up and

continue pulling the rack out of the oven.

To replace; Place the rack on the rack

supports. Tilt the front end up and 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. Then return it to its

normal positon.

Rack Positions

Use the following guidelines when

selecting the proper rack positions:
RACK 4 {top of oven) used for some two

rack cooking or baking operations.
RACK 3 used for one or two-rack

baking.

RACK 2 used for most on e-rack baking,

and roasting some meats.
RACK 1 used for one or two-rack

baking; roasting large meats; cooking
larger foods or casseroles and for
baking angel food cake, pie shells, cake

or cakes in tube or bundt pans.

Hints:

For optimum baking results of cakes,

cookies or biscuits, bake on one rack.
Position rack so food is in the center of
the oven. Allow 2 inches between the
edge of the utensil and the oven walls or

adjacent utensils.

If cooking on two racks, stagger pans so
one is not directly over the other. Use
rack positions 2 and 4, or 1 and 4,
depending on baking results, when

cooking on two racks. Use racks 1 and
4 when using two cookie sheets.

Never place two cookie sheets on
one rack and never place aluminum

foil or pans directly on the oven
bottom.

USE OF ALUMINUM FOIL

Use aluminum foil ONLY as instructed in
this book. Improper use of aluminum foil
may cause damage to the oven, affect
cooking results, and can also result in

shock and/or fire hazards. Foil can be
used if these guidelines are followed:

• Do not use aluminum foil directly
under the cookware. Foil will reflect

heat away from the utensil causing
Inadequate browning. Placing a pie

directly on foil may result in a soggy
bottom crust and inadequate browning.

• Do not place aluminum foil directly

on the oven bottom as this may

damage the oven bottom. A piece of

foil that is slightly larger than the cooking
utensil can be placed on the rack directly

below the rack containing the utensil.

• Do not completely cover an oven

rack with foil. This blocks air flow in the

oven, constitutes a safety hazard, and

will adversely affect cooking results.

• Never cover the broiler insert with

aluminum foil as this prevents fat
from draining to the pan below. The

broiler pan can be lined with foil.

BAKEWARE ACCESSORIES

This appliance has been tested for safe

performance using conventional
cookware. Do not use any devices or
accessories that are not specifically
recommended in this manual. Do not
use stove top grills, or add-on oven

convection systems. The use of devices
or accessories that are not expressly
recommended in this manual can create

serious safety hazards, and reduce the
life of the components of the appliance.

Baking Tips

USING YOUR OVEN

Use a reliable recipe and accurately measure fresh

ingredients. Carefully follow directions for oven

temperature and cooking time. Preheat oven if

recommended.

Use the correct rack position. Baking results may be

affected if the wrong rack is used.

* Top browning may be darker if food is located toward

the top of the oven.

* Bottom browning may be darker if food is located

toward the bottom of the oven.

* When using two racks for baking, allow enough space

between the racks for proper air circulation. Browning
and cooking results will be affected if air flow is blocked.

Cookware material plays an important part in baking

results. Always use the type and size of pan called for in the
recipe. Cooking times or cooking results may be affected if

the wrong size is used.

* Shiny metal pan reflects heat away from the food,

produces lighter browning and a softer crust. Use shiny
pans for baking cakes or cookies.

=» Dark metal pan or a pan with an anodized (dull)

bottom absorbs heat, produces darker browning and a

crisper crust. Use this type of pan for pies, pie crusts or
bread.

* For optimum baking results, bake cookies and biscuits

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

jelly roll pan, browning may not be even.

If using heatproof glassware, or dark pans such as

Baker’s Secret reduce the oven temperature by 25°F

except when baking pies or bread. Use the same baking
time as called for in the recipe.

Allow hot air to flow freely through the oven for optimum

baking results. Improper placement of pans 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
9-inch round cake pans on one rack.

* Stagger pans when baking on two racks so one pan is

not directly over another pan.

* Allow two inches between the pans or between the pan

and the oven walls or door.

Check the cooking progress at the minimum time

recommended in the recipe. If necessary, continue checking
at intervals 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, use different pans, or

alter the recipe, expect cooking times to increase or

decrease slightly.

Roasting Tips

Roasting is the method for cooking large, tender cuts of meat
uncovered, without adding moisture. Most meats are
roasted at 325°F. It is not necessary to preheat the oven.
Place the roasting pan on either of the two lowest rack
positions.

Use tender cuts of meat weighing three pounds or more.

Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal
shoulder roast and cured or smoked hams.

Season meat, 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 of the drippings,

thus allowing better heat circulation for even cooking. As the

fat on top of the roast melts, the meat is basted naturally,
eliminating the need for additional basting.

The cooking time is determined by the weight of the meat
and the desired doneness. For more accurate results, use
a meat thermometer. Insert it so the tip is in the center of the
thickest part of the meat. It should not touch fat or bone.

Remove the roast from the oven when the thermometer
registers approximately 5°F below the desired degree of
doneness. As the meat stands, the temperature will rise.

NOTE: For more information on cooking meat and
pouitry, contact the USDA Meat & Poultry Hotilne at

1-800-535-4555.

USING YOUR OVEN

Common Baking Problems And Why They Happen

Cakes are uneven.

Cake high in middie.

Cake falls.

Cakes, cookies, biscuits
don’t brown eveniy.

CAUSE

Pans touching each other or

oven walls.

Batter uneven in pans.

Oven temperature too low or

baking time too short.

Oven not level.
Undermixing.

Too much liquid.

Temperature too high.
Baking time too long.

Overmixing.

Too much flour.
Pans touching each other or

oven walls.

Incorrect rack position.

Too much shortening or sugar
Too much or too little liquid.

Temperature too low.
Old or too little baking powder

Pan too small. '

Oven door opened frequently.

Added incorrect type of oil to

cake mix.

Added additional ingredients

to cake mix or recipe.

Incorrect rack position.

Oven door not closed properly
Door gasket not sealing

properly

incorrect use of aluminum foil.
Oven not preheated.

Pans darkened, dented or

warped.

PROBLEM

Cakes don’t brown on top.

Excessive shrinkage.

Uneven texture.

Cakes have tunneis.

Cakes crack on top.

Cake not done in middie.

CAUSE

Incorrect rack position.

Temperature too low.
Overmixing.

Too much liquid.
Pan size too large or too little

batter in pan.

Oven door opened too often.

Too little leavening.
Overmixing.

Pan too large.

Temperature too high.
Baking time too long.

Pans too close to each other

or oven walls.

Too much liquid.

Undermixing.
Temperature too low.
Baking time too short.

Not enough shortening.

Too much baking powder.
Overmixing or at too high a

speed.

Temperature too high.

Batter overmixed.

Temperature too high.
Too much ieavening.
Incorrect rack position.

Temperature too high.
Pan too small.

Baking time too short.

Cakes, cookies, biscuits
too brown on bottom.

Oven not preheated.
Pans touching each other or

oven walls.

Incorrect rack position.
Incorrect use of aluminum foil.

Placed 2 cookie sheets on one

rack.

Used glass, darkened, stained,

warped or dull finish metal '
pans. (Use a shiny cookie

I sheet.)

Pte crust edges too brown.

Pies or cakes don't brown
on bottom.

Pies have soaked crust.

Temperature too high.
Pans touching each other or

oven walls.

Edges of crust too thin.
Incorrect rack position.

Used shiny metal pans.

Temperature too low.

Temperature too low at start of

baking.

Filling too juicy

Used shiny metal pans.

USING YOUR OVEN

HOW TO BROIL

NOTE: Broiling is done in the lower
broiler oven.

Broiling is a method of cooking used for
tender steaks, chops, hamburgers,
chicken, fish, and some fruits and

vegetables. For optimum results, steaks
should be at least 3/4-inches thick.

Broiling Tips

Trim excess fat to reduce spattering and
smoking. Cut slashes in the outer edges

of the meat to prevent curling during
cooking.

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.

The cooking time is determined by the
distance between the meat and the
burner, the desired degree of doneness,

and the thickness of the meat.

For a brown exterior and rare interior,
the meat should be close to the burner.
Place the pan further down if you wish

the meat well done or if spattering and
smoking occurs.

Broiler Pan and Insert

Broiling requires the use of the broiler
pan and insert supplied with your
appliance. It is designed to drain excess
liquid and fat away from the cooking

surface to prevent spatters, smoke and
flare ups.

Never leave a soiled broiler pan and
insert in the oven after broiling.
Drippings might become hot enough to

ignite if exposed directly to the oven
burner.

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 pan insert with aluminum foil as

this prevents fat from draining into the
pan below.

To Broil;

1. Turn the oven Thermostat knob to

BROIL.

It is possible to broil longer cooking
foods such as chicken or pork chops
at a lower temperature to prevent
overbrowning. Turn the knob to

450°F, rather than BROIL, for low
temperature broiling.

2. Preheat for 2 to 3 minutes if desired.

NOTE; Cooking times in the Broil
Chart are based on a 2 to 3 minute

preheat.

3. Place the broiler pan on the
recommended rack position shown in

the broiling chart. If the food is placed
too close to the burner, overbrowning

and smoking may occur. Broiling is
always done with the door closed.

4. Follow the suggested times in the
broiling chart. Meat should be turned

once about halfway through when the

top of the meat begins to brown.

Thin cuts should be placed closer to the
burner. Thicker cuts should be placed

further away from the burner.

,, ,, ^ BROILING CHART

n I you become more familiar with your new oven, use the following chart as a guide when broiling foods.

The broiler oven can be preheated for a
few minutes. However, do not preheat

the broiler pan and insert.

5. Check the doneness by cutting a slit
in the meat near the center to check

the color.

MAINTENANCE

OVEN OR BROILER DOOR

Do not place excessive weight on an
open oven door or stand on an open

oven door as, in some cases, it could
damage the door, cause the appliance
to tip over and possibly cause injury.

When opening oven door, allow steam

and hot air to escape before reaching in
oven to check, add or remove food.

Do not attempt to open or close door
until door is completely seated on hinge
arms. Never turn on oven unless door is

properly in place. When baking, be sure
door is completely closed. Baking

results will be affected if door is not
securely closed.

To remove door: Open door to the

“stop” position (opened about 4 to 6

inches) and grasp door with both hands
at each side. Do not use door handle to
lift door. Lift up evenly until door clears

the hinge arms.

OVEN BOTTOM

Protect oven bottom against excessive
spillovers especially acid or sugary
spillovers as they may discolor the

porcelain. Use the correct size cooking
utensil to avoid boilovers. Never place
cookware or aluminum foil directly on

the oven bottom.

To remove: When cool, remove the

oven racks. Push the oven bottom to the

rear of the oven and lift up at front until
the front edge of the oven bottom clears
the oven front frame. Remove oven

bottom from oven.

( 1

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wll

_ _ If

h

\y-íTír

To replace: Fit the rear edge of oven

bottom into the pin located at the center
of the channel on the rear oven wall.

Push toward rear of oven and lower
oven bottom into place.

OVEN LIGHT

The oven light switch is located on the
control panel. Push in rocker switch to
turn oven light on and off.

Before replacing oven light bulb,

disconnect power to oven. Be

sure bulb and oven parts are cool. Do

not touch a hot bulb with a damp cloth as

the bulb may break.

To replace oven light: Use a dry pot

holder, to prevent possible harm to
hands; very carefully remove bulb.

Replace with a 40 watt APPLIANCE
bulb. Reconnect power to the oven.

electrical connection

Appliances which require electrical

power are equipped with a

three-prong grounding plug which

must be plugged directly into a properly
grounded three-hole 120 volt electrical

outlet.

CiWJflQH: Winge-

mounted and will slam shut against the

hand or fingers between the hinges

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bei :ih|yfed ;ff ;hing0;S V ■ ^ ■:

To replace door: Grasp door at each

side, align slots in the door with the
hinge arms and slide door down onto the
hinge arms until completely seated on

hinges.

BROILER BOTTOM

To remove: When cool, remove broiler

pan and oven rack. Lift up front edge of

broiler bottom. Then lift rear end up and
remove broiler bottom from oven.

To replace 12-inch broiler bottom:

Place two slots along rear flange over
two screws in rear wall. Then, lower

front edge into place.

To replace 6-inch broiler bottom:

Push bottom to rear and lower into
place.

Alwsiys disconnect power to applience

before servicing.

The three-prong grounding plug offers

protection against shock hazards. Do

not cut or remove the third
grounding prong from the power

cord plug.

If an ungrounded, two-hole or other

type electrical outlet is encountered, it

is the personal responsibility of the
appliance owner to have the outlet

replaced with a properly grounded

three-hole electrical outlet.

CARE AND CLEANING

...............................

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PARTS

Baked Enamel

• Oven and broiler
doors

• Soap and water

• Paste of baking soda and water

• Mild liquid cleaner

• Glass cleaner

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CLEANING AGENTS

or porcelain finishes, it can be used on the

.....

....

..........

.■...................................■

part is

CLEANING CHART

DIRECTIONS

emcvef Th® Sugary spills. Surface may discolor or dull if soil is not immediately

removed. This is especially important for white surfaces. ^

When surface is cool, wash with warm soapy water, rinse and dry. For stubborn soil use
mildly abrasive cleaning agents such as baking soda paste or Bon Ami. If desired a thin

or cloth to wipe up spills, especially acid (milk, lemon juice, fruit, mustard

.

Broiler nan and

insert

Glass

Oven window

• Plastic scouring pad

• Soap-filied scouring pad

• Dishwasher

Soap and water
Paste of baking soda and water

Glass cleaner

NOTP products will scratch or permanently damage the surface.

surface and may cause a steam burn ^

anH n^. t r , grease. Place soapy cloth over insert
and pan, let soak to loosen soil. Wash in warm soapy water. Use soap-filled scourino

pad to remove stubborn soil. Clean in dishwasher if desired ^

broiler pan with aluminum foil. “
NOTE: Always store clean broiler pan and insert in the broiler compartment. If pan and

'T a non-sfick vegetable coating and line

o^^®fto or harsh cleaning agents such as steel wool pads or

® s*Jrf®oe with a damp cloth as this may damage the

oveh ifused

To remove knob for cleaning, gently pull forward. Wash in mild detergent and water Do
anil in water^Do not use abrasive cleaning agents. They will scratch finish

and remove markings. Rinse dry and replace

Remove stubborn soil with paste of baking soda and water. Rinse with a cloth wrung out

^ ^ soft oloth after cleaning.

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CARE AND CLEANING

CLEANING CHART (continued)

Oven bottom

• Porcelain enamel

Oven cavity

• Continuous Clean
Oven, see page

11.

Oven cavity

• Porcelain oven

• Oven door liner

Oven racks

Piastic finishes

• Door handles

• Trim

• Overlays

• Knob

Siiicone rubber

• Door gasket

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• Soap and water

• Paste of baking soda and water

• Non-abrasive plastic pad

• Oven cleaner

Cleaning action begins whenever the
oven is on. The oven must be used for

cleaning to take place. Higher oven
tejnperatures and longer baking times
speed the cleaning action.

• Soap and water

• Mild abrasive cleaners

• Plastic pad

• Oven cleaner

• Soap and water

• Cleansing powders

• Plastic pad

• Soap filled scouring pad

• Soap and water

• Non-abrasive plastic pad or sponge

»Soap and water

V.-.DIRECTIONS ...................................................................

NOTE: The oven bottom for the Continuous Clean Oven is porcelain. Follow instructions
below.

Porcelain oven bottom: Clean, when cool, with soap and water, non-abrasive plastic
pad or oven cleaner. Rinse with clear water. To make cleaning easier, protect the oven
bottom by (1) using large enough cookware to prevent boilovers; (2) place a piece of

aluminum foil, that is slightly larger than the cookware, on the lower rack. NEVER olace
foil directly on the oven bottom.

Protect oven bottom against acid spills (milk, cheese, tomato, lemon juice, etc.) or

sugary spilis (pie filling) as they may pit or discolor the oven bottom.

For easier cleaning, oven bottom can be removed and cleaned at the sink. Do not soak
or immerse oven bottom In water or place under running water.

Brush off heavy soil with a nylon or plastic pad. Do not use paper towels, cloths, or
sponges because the oven walls are porous and particles of these materials will rub off

on the walls. Rinse area with clean water only. Do not use any type of oven cleaner
cleanser or detergent on this surface. '

Clean oven interior with soap and water; rinse. Use cleansing powders or a plastic
scouring pad to remove stubborn soil. Wipe acid or sugar stains as soon as the oven is
cool as these stains may discolor or etch the porcelain. Do not use metallic scouring
pads as they will scratch the porcelain. To make cleaning easier, place 1/2 cup
household ammonia in a shallow glass and leave in a cold oven overnight. The am monia

fumes will help loosen the burned on grease and food. Oven cleaners can be used on the
porcelain oven but follow manufacturer’s directions. If oven cleaner was used,
thoroughly rinse oven cavity and capillary tube which is located at the top of the oven.'
Oven cleaners can not be used on the continuous cleaning oven finish.

Clean with soapy water. Remove stubborn soil with cleansing powder or soap filled

scouring pad. Rinse and dry.

NOTE; If racks become difficult to slide, a thin coat of vegetable oil on the underside of

the rack will make sliding easier.

When surface Is cool, clean with soap and water; rinse, and dry. Use a window cleaner
and a soft cloth.

NOTE: Never use oven cleaners, abrasive or caustic liquid or powdered cleaning
agents on plastic finishes. These cleaning agents will scratch or marr finish.
NOTE; To prevent staining or discoloration, wipe up fat, grease or acid (tomato, lemon,
vinegar, milk, fruit juice, marinade) immediately with a dry paper towel or cloth ’

Wash with soap and water, rinse and dry. Do not remove door gasket.

....

^

HOW TO REMOVE WALL OVEN

Follow these procedures to remove

appliance for cleaning or servicing;

1. Shut-off gas supply to appliance.

2. Disconnect electrical supply to

appliance.

3. Disconnect gas supply tubing to

appliance.

FOR CLEANING OR SERVICING

4. Remove the screws that secure the
wall oven to the cabinet. Remove
oven from cabinet.

5. Reverse procedure to reinstall. If gas
line has been disconnected, check

for gas leaks after reconnection. See

Installation Instructions for gas leak

test method.

NOTE; A qualified servicer should

disconnect and reconnect the gas
supply.

WARNING: Possible risks may result
from abnormal usage, including
excessive loading of the oven door and
of the risk of tip over, should the

appliance not be reinstalled according
to the installation instructions.

CARE AND CLEANING

CONTINUOUS CLEANING OVEN, if equipped

NOTE; The oven door liner and oven
bottom are porcelain enamel. For
cleaning instructions, refer to the
cleaning chart on page 13,

WHAT IS THE CONTINUOUS

CLEANING OVEN?

The finish of the Continuous Cleaning

Oven is identified by its dark gray color,
white stipple and rough, porous texture.
The rough texture prevents grease
spatters from forming beads which run
down the walls leaving unsightly
streaks. Rather, the rough texture
absorbs spatters and allows them to

spread, thus exposing a larger area to
the hot oven air. The catalyst, when
exposed to heat, speeds the oxidation
of soil.

Cleaning action automatically begins
whenever the oven is turned on for

baking or roasting. The oven MUST be
on for cleaning to take place. No
cleaning will occur when the oven is off.
The special catalytic finish must be
exposed to hot oven air before soil will
begin to gradually reduce in size.

FACTORS AFFECTiNG LENGTH OF

CLEANiNG TIME

The higher the oven temperature, the
faster the cleaning action. The length of

cleaning time will depend on these
factors: Type of soil, amount or size of
soil, oven temperature and length of
time oven is in use. Time may vary from
a few minutes to several hours. Soil
deposited at the end of a cycle may still
be visible. This will usually fade with
continued oven use until the soil
gradually disappears or can be wiped
up manually. The oven will appear

presentably clean, even though some
spatters may be present.

MANUALLY CLEANING HEAVY

SPILLOVERS

The special finish will clean most
spatters during normal oven use unless
there is a heavy buildup of soil. Heavy
spillovers such as pie or casserole

boilovers will not clean effectively
without some manual help. The crusty
or varnish-like stains that form from
these spillovers clog the pores and
prevent the special finish from being
exposed to the hot oven air. This greatly
reduces the cleaning effectiveness of

the finish. .

These crusty or varnish-like stains must
either be removed or broken up before
cleaning can effectively take place.

TO MANUALLY CLEAN HEAVY

SPILLOVERS

Brush off heavy soil with a nylon brush
or plastic pad. DO NOT USE paper
towels, cloths or sponges for the oven
walls are porous and particles of these
materials will rub off on the walls. Rinse
area with clear water only.

HINTS

Brittle crusts or stains can be loosened

by GENTLY tapping stain with a wooden
or plastic utensil. Brush away any loose
soil that flakes off. Varnish type stains
usually need to be softened with a small
amount of water or damp cloth.
Remaining soil will gradually reduce

with continued oven use at normal
baking temperatures.

DO NOT USE ANY TYPE OF OVEN
CLEANER, POWDERED
CLEANSERS, SOAP, DETERGENT
OR PASTE ON ANY CONTINUOUS
CLEANING SURFACE, ALSO, DO

NOT USE ANY ABRASIVE
MATERIALS, STEEL WOOL, SHARP
INSTRUMENTS OR SCRAPERS FOR

THEY WILL DAMAGE THE FINISH.
Avoid spillovers by using utensils that

are large enough to hold food. A cookie
sheet or piece of aluminum foil, just a
little larger than the pan, can be placed

on the rack directly below the rack

holding the utensil to catch spills.

Over a period of time, wear marks may
appear on the embossed rack supports.
This is normal and results from sliding

the racks in and out of the oven. Wear

marks will not affect the cleaning action

of the oven.

BEFORE CALLING A SERVICE TECHNICIAN, CHECK THE FOLLOWING:

:V : i'-.-.;:.' FRQdL^M.:: .:i:: i--:

1. Oven burner fails to light or oven does

not operate

2. Popping sound heard when burner

extinguishes

3. Clock and/or oven light does not work

4. Moisture condensation on oven

window, if equipped

SERVICE

.......

• : • ::: iWMwOC :

: :: ::

a. power supply not connected

(pilotless ignition)

b. power failure (pilotless ignition)

This is a normal sound that occurs with some
The popping sound is not a safety hazard an

a. power supply not connected

b. bulb may be loose or burned out
c. malfunctioning switch
d. malfunctioning clock or loose wiring

a. it is normal'for the window to fog during

the first few minutes the oven is on

b. cloth saturated with water is used to

clean the window

a. connect power, check circuit breaker or

fuse box

b. an oven equipped with pilotless ignition

will not operate during a power failure or

if disconnected from power. See page 4

types of gas when a hot burner is turned off.

d will not damage the appliance.

a. connect power supply, check circuit

breaker or fuse box
b. tighten or replace light bulb
c. call serviceman to check
d. call serviceman to check

a. leave door ajar for one or two minutes to

aliow moisture to escape
b. Use a damp cloth to clean window to

prevent excess water from seeping

between the panels of glass

5. Oven temperature inaccurate

• food takes too long or cooks too

fast

• pale browning

• food over-done on outside and

under-done in center

• over browning

6. Poor baking results

7. Oven smokes excessively during a

broil operation

8. Poor broiling results

HOW TO OBTAIN SERVICE

When your appliance requires service
or replacement parts, contact your

Dealer or Authorized Servicer. Use only

genuine factory. Consult the Yellow

Pages in your telephone directory

under appliance for the service center
nearest you.

If you are unable to obtain service, write
to us. Our address is found on the rating
plate. See inside front cover for location
of rating plate. Be sure to include your

name, address, and phone number,

a. oven not preheated
b. incorrect rack position
c. incorrect use of aluminum foil
d. oven bottom incorrectly replaced
e. oven thermostat sensing device out of

holding clip(s)

a. food too close to burner
b. meat has too much fat
c. sauce applied too early or marinade not

completely drained

d. soiled broiler pan

e. broiler insert covered with aluminum foil

a. oven set incorrectly
b. incorrect rack position

along with the model and

serial

numbers of the appliance.
If you are not satisfied with the local

response call or write Maytag
Customer Service, 240 Edwards
Street, S.E., Cleveland, TN 37311,

[phone].

If you did not receive satisfactory
service through your servicer or Maytag
Customer Service you may contact the
Major Appliance Consumer Action

Panel. Include your name, address.

a. preheat oven 10 to 15 minutes
b. seepages
c. seepages

d. replace oven bottom correctly

e. reinstall sensing device securely into

clip(s) '

See Problem Chart on page 7
See baking tips on page 6

See pages 4 to 7 for information on
baking

a. move broiler pan down one rack position
b. trim fat

c. apply sauce during last few minutes of

cooking. If meat has been marinated,
drain thoroughly before cooking

d. always clean broiler pan and insert after

each use

e. never cover insert with foil as this pre

vents fat from draining to pan below

a. turn knob to broil

b. raise or lower rack one position

and telephone number, as well as the
model and serial numbers of the
appliance. Write to: Major Appliance
Consumer Action Panel, 20 North

Wacker Drive, Chicago, Illinois 60606.

MACAP {Major Appliance Consumer

Action Program) is an independent

agency sponsored by three trade
associations as a court of appeals on
consumer complaints which have not
been resolved satisfactorily within a
reasonable period of time.