Magic Chef 9112WUV User manual

Owner's Guide
24-inch Gas Wall
with
Time-Of-Day Clock
Oven
and Timer
TABLE OF CONTENTS
IMPORTANT SAFETY INSTRUCTIONS ............... 2-4
CLOCK AND TIMER ................................................. 5
USING YOUR OVEN ........................................... 6-10
Oven characteristics ........................................... 6
Pilotless ignition ................................................. 6
Oven vent ............................................................ 6
Oven burner ........................................................ 6
Oven temperature control ................................. 6
How to set the oven ........................................... 7
Preheating ........................................................... 7
Oven racks .......................................................... 7
Use of aluminum foil .......................................... 8
Baking tips .......................................................... 8
Roasting tips ....................................................... 8
Common baking problems chart ...................... 9
How to broil ...................................................... 10
INSTALLER Please leave
this manual with this appliance.
CONSUMER Tosaveyou
time, energy and money, read
and keep this manual for future
reference.
MAINTENANCE ........................................................ 11
Oven or broiler door ........................................... 11
Oven bottom ....................................................... 11
Broiler bottom ..................................................... 11
Oven light ............................................................ 11
Electrical connection ........................................... 11
CARE AND CLEANING ....................................... 12-14
Cleaning chart ................................................ 12-13
How to remove oven for cleaning ..................... 14
Continuous cleaning oven ................................. 14
SERVICE .................................................................... 15
Troubleshooting chart ........................................ 15
How to obtain service ......................................... 15
WARRANTY .............................................................. 16
The model and serial numbers found on the rating plate which is located
under the broiler oven bottom. See page 11 for instructions on removing
the broiler oven bottom.
Model Number:
Serial Number:
Date of Purchase:
Please keep your sales receipt and/or your cancelled check as proof of
purchase should warranty service be needed. Store those items with
this booklet.
FOR CUSTOMER ASSISTANCE CALL 1-800-688-9900 USA
1-800-688-2002 Canada w10169647
A/01/08

iIMPO
Read a|l
SAFETY
instructions before using this app|iance. 1
That_k YOU... for purchasing our cooking
appliance. To help you obtain the maximum in
cooking satisfaction, we offer these suggestions.
Read this manual before using the appliance.
Read all safety and caution instructions.
Review the Troubleshooting Chart on page 15
if service becomes necessary.
Include the model and serial number of your
appliance when requesting service,
• Proof of purchase such as sales receipt will
be needed for warranty service.
You can contact us at:
Maytag Appliances Sales Company
Attn: CAIR sMCenter
RO. Box 2370
Cleveland, TN 37320-2370
1-800-688-9900 USA
1-800-688-2002 Canada
In our continuing effort to improve the quality and
performance of our cooking appliances, it may be
necessary to make changes to the appliance
without revising this manual.
WARNING: If the information 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.

IMPO SAFETY I
iMPORTANT SAFETY iNSTRUCTiONS
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.
Have your appliance installed and properly grounded by a
qualified installer according to the installation instructions.
Have the installer show you the location of the gas shut off
valve and how to shut it off in an emergency.
Always disconnect power to appliance before servicing.
Toensure proper operation and avoid possible injury or
damage to unit do not attempt to adjust, repair, service or
replace any part of your appliance unless it is specifically
recommended in this book. All other servicing should be
referred to a qualified installer or servicer.
TO PREVENT FiRE OR SMOKE DAMAGE
Be sure all packing materials are removed from the appli-
ance before operating it.
Keep area around appliance clear and free from combus-
tible materials, gasoline, and other flammable vapors and
materials.
Many plastics are vulnerable to heat. Keep plastics away
from parts of the appliance that may become warm or hot.
Many aerosol-type spray cans are EXPLOSIVEwhen
exposed to heat and may be highly flammable. Avoid their
use or storage near an appliance.
iN CASE OF FiRE
1. Turn off appliance.
2. Use dry chemical or foam-type extinguisher or baking
soda to smother fire or flame. Never use water on a
grease fire.
3. If fire is in the oven or broiler pan, smother by closing
oven door.
CHILD SAFETY
NEVERleave children alone or unsupervised near the
appliance when it is in use or is still hot. NEVERallow
children 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. Chil-
dren should be taught that an appli-
ance is not a toy. Children should not
be allowed to play with controls or
other parts of the unit.
CAUTION: NEVERstore items of
interest to children in cabinets above
an appliance. Children climbing on
the appliance to reach items could be seriously injured.
ABOUT YOUR APPLIANCE
iWARNING
NEVERuse appliance door as a step stool or seat as this
may result in possible tipping of the appliance and
serious injuries.
i
NEVERuse this appliance as a space heater to heat or
warm a room. Doing so may result in carbon monoxide
poisoning and overheating of the oven.
NEVERcover any slots, holes or passages in the oven
bottom or cover the entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven
and may cause carbon monoxide poisoning. Aluminum
foil may also trap heat causing a fire hazard.
NEVERobstruct the flow of combustion and ventilation
air by blocking the oven vent or air intakes. Doing so
restricts air to the burners and may result in carbon
monoxide poisoning.
Do not use the oven as a storage area for food or cooking
utensils.
Avoid touching oven vent area while oven is on and for
several minutes after oven isturned off. Some parts of the
vent and surrounding area become hot enough to cause
burns. After oven is turned off, do not touch the oven vent
or surrounding areas until they have had sufficient time to
cool.
Do not touch a hot oven light bulb with a damp cloth asthe
bulb could break. Should the bulb break, disconnect power
to the appliance before removing bulb to avoid electrical
shock.

IIMPORTANTSAFETY INSTRUCTIONS
COOKING SAFETY
NEVER heat an unopened container in the oven.
Pressure build-up may cause container to burst resulting
in serious personal injury or damage to the appliance.
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 trail
across hot burners and ignite or get caught on appliance
parts.
NEVER wear garments made of flammable material or
loose fitting or long hanging-sleeved apparel while
cooking. Clothing may ignite or catch utensil handles.
Always place oven racks in the desired positions while
oven is cool. Slide oven rack out to add or remove food,
using dry sturdy pot holders. Always avoid reaching into
the oven to add or remove food. If a rack must be moved
while hot, use a dry pot holder. Always turn the oven off at
the end of cooking.
Use care when opening the oven door. Let hot air or
steam escape before removing or replacing food.
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
Follow the manufacturer's directions when using oven
cooking bags.
Only certain types of glass, glass/ceramic, ceramic, or
glazed utensils are suitable for cooktop or oven usage
without breaking due to the sudden change in
temperature.
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 add-on oven convection systems. The
use of devices or accessories that are not expressly
recommended in this manual can create serious safety
hazards, result in performance problems, and reduce the
life of the components of the appliance.
.i
CLEANING SAFETY
Turn off all controlsand wait for appliance parts to cool
before touching or cleaningthem.
Clean appliance with caution. Use care to avoid steam
burns if a wet sponge or cloth is used to wipe spills on a
hot surface. Some cleaners can produce noxious fumes if
applied to a hot surface.
IMPORTANT SAFETY NOTICE AND
WARNING
The Caiifornia Safe DrinkingWater and Toxic Enforcement
Act of 1986 (Proposition65) requires the Governor of •
California to publish a listof 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.
SAVETHESE INSTRUCTIONS

ICLOCKAND rIMER
illll ill|| • i i q i• ii
ITJm_ H •izlll
i i z li;
The display will flash when the appliance is first connected to power or if
power is interrupted. The display will stop flashing once the time-of-day
clock has been set.
TIME-OF-DAY CLOCK
The display wi!t flash when electrical power is first
supplied to the appliance or if there has been a power
failure.
To set the clock:
1. Press the CLOCK pad.
• A beep will sound when the CLOCK pa_dis pressed.
2. Press or press and hold the A or y pad until the
correct time of day appears in the display.
• Press to change the time in 1 minute increments.
° Press and hold to change the time in 10 minute
increments.
To recall the time of day when the timer operation is
displayed, press the CLOCK pad.
TIMER FEATURE
The timer can be set from one minute (0:01) up to 12
hours(12:00). The timer does NOT control the oven.
To set the tamer:
1. Press the TIMER pad.
°A beep will sound when the TIMER pad is pressed.
• 0:00 will appear in the display.
2. Press or press and hold the A or y pad until the
correct time appears in the display.
° Press to change the time in 1 minute increments.
• Press and hold to change the time in 10 minute
_ncrements.
°The timer wil! start automatically aftera few seconds.
The flashing colon indicates that the timer is in use.
° If the CLOCK pad is pressed, the colon will continue
to flash to indicate the timer is in use.
3. A beep will sound at 1 minute (0:01).
4. At the end of the timer operation, 0:00 will appear in the
display and three beeps will sound.
• One beep will sound every 10 seconds for 10
minutes or until the timer operation is canceled.
To cancel the timer, press the TIMER pad and the current
time of day will reappear in the display. NOTE: When 0:00
is displayed, pressing either the TIMER or CLOCK pad
will also cancel the timer operation.

ie USINGYOUR OVEN
OVEN CHARACTERISTICS
-Because each oven has its own personal baking
characteristics, do not expect that your new oven will
perform exactly like your previous oven.
• You may find that the cooking times, oven
temperatures, and cooking results differ somewhat from
your previous range.
• Allow a period of adjustment.
• If you have questions concerning baking results,please
refer to pages 7,8 and 9 for additional information.
PILOTLESS IGNITION
•Be sure oven control is set in the OFF position prior to
supplying gas to the appliance.
°_ Your appliance features pilotless ignition. A g[o bar will
light the oven burner.
o With this type of ignition system, the oven witl not
operate during a .power failure or if the oven is
disconnected from the wall outlet.
•No attempt should be made to operate oven during
a power failure.
OVEN TEMPERATURE KNOB
Be sure oven temperature
knob is set in the OFF
position prior to supplying
gas to the appliance.
The oven temperature
knob is used to select
and maintain the oven
temperature. The oven
temperature is maintained
by cycling the burner on
and off.
OFF
w,..°£il ):,0o
250 oo•o° 400
300 350
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 oven temperature 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 located at the base of the control pane[.
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 or touch the area near the opening.
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.
-__<_ Cone in center
- " -1/2-inch
HOW TO SETTHE OVEN
,When coot, place the racks in the desired rack
positions.
2. Push in and turn the oven temperature knob to the
desired oven temperature.
3. Allow the oven to preheat for 10 to 15 minutes when
baking.
4. Place the food in the center of the oven, allowing a
minimum of two inches between the utensil and the
oven walls.
5. Check the food for doneness at the minimum time
given in the recipe. Cook longer if necessary. Opening
the oven door frequently causes heat toss which may
affect cooking results and increase cooking time.
6. Turn the oven temperature 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.

USINGYOUR 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 rackon 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 oneor
two-rack baking.
RACK 2 used for most
one-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 thecenter of
the oven. Allow 2 inches between the edge of the utensil
and the oven walls or adjacent utensils.
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.
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.
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.

IJ USINGYOUR OVEN 1
BAKING TIPS
Use a reliable recipe and accurately measure fresh
ingredients. Carefully follow directions for oven
temperature and cooking time. Preheat oven if
recommended.
Use the correct rack position, Baking results may be
affected if the wrong rack position is used.
•Top browning may be darker if food is located
toward the top of the oven.
•Bottom browning may be darker if food is located
toward the bottom of the ovenl
Bakeware material plays an important part in baking
results. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be
affected if the wrong size is used.
° Shiny metal pan reflects heat away from the food,
produces lighter browning and a softer crust. Use shiny
pans for baking cakes or cookies.
•Dark metal pan or apan with an anodized (dull)
bottom absorbs heat, produces darker browning and a
crisper crust. Use this type of pan for pies, pie crusts or
bread.
• For optimum baking results, bake cookies and biscuits
on a flat cookie sheet. If the pan has sides, such as a
jelly roll pan, browning may not be even.
• If using oven-proof glassware, or dark pans such as
Baker's Secret reduce the oven temperature by 25°F
except when baking pies or bread, Use the same
baking time as called for in the recipe.
• If using insulated bakeware, expect cooking times to
increase slightly. It is not necessary to adjust the oven
temperature. t
Check the cooking progress at the minimum time
recommended inthe recipe. If necessary, continue
checking at intervals untilthe food isdone. If the oven
door is opened too frequently, heat willescape from the
oven; this can affect baking results and wastes energy.
If you add additional ingredients or alter the recipe,
expect cooking times to increase or decrease slightly.
ROASTING TIPS
Roasting is the method for cooking large, tender cuts of
meat uncovered, without adding moisture. Most meats are
roasted at 325°R It is not necessary to preheat the oven.
For best results use tender cuts of meat weighing 3-1bs.
or more.
• Some good choices are: Beef rib, ribeye, top round,
high quality tip and rump roast, pork loin roast, leg of
lamb, veal shoulder roast and cured or smoked hams.
•Place tt_e 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 theweight 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 meat from the oven when the thermometer
registers the desired doneness.
NOTE: For'more informationabout food safety, call
USDA's Meat & Poultry Hotline at 1-800-535-4555:
For cooking information, write to the National Cattle-
men's Beef Association, 444 North Michigan Avenue,
Chicago, illinois 60611, or call 1-800-368-3138.

USINGYOUR OVEN
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
PROBLEM POSSIBLE CAUSES
Cakes are uneven. • Pans too close or touching each other or oven walls. •Batter uneven in pans.
• Temperature set too low or baking time too short. •Oven not level. • Undermixing.
• Too much liquid.
Cake high in middle.. •Temperature set too high. • Baking time too long. • Overmixing. • Too much flour.
• Pans touching each other or oven walls. * Incorrect rack position.
Cake falls. •Too much shortening or sugar. • Too much or too little liquid. •Temperature set too
low. • Old or too little baking powder. • Pan too small. • Oven door opened frequently.
•Added incorrect type of oil to cake mix. • Added additional ingredients to cake mix or
recipe.
Cakes, cookies, biscuits
don't brown evenly. •Incorrect rack position. *Oven door not Closed properly. • Door gasket not sealing properly or properly attached to door. • Incorrect use of aluminum foil. • Oven not
preheated. •Pans darkened, dented or warped.
For optimum results, bake on one rack. If baking cakes on two racks, place pans toward
the front of the oven on the upper rack and toward the back of the oven on the lower
rack.
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, dark, stained, warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glassware and dark
cookware such as Ecko's Baker's Secret may require lowering the oven temperature by
25oF.
Cakes don't brown on
top. • Incorrect rack position. • Temperature set too low. • Overmixing. • Too much liquid. •Pan size too large or too little batter in pan. •Oven door opened too often.
Excessive shrinkage. •Too little leavening. • Overmixing. • Pan too large. •Temperature set too high.
•Baking time too long. • Pans too close to each other or oven walls.
Uneven texture.
Cakes have tunnels.
Cake not done in
middle.
Pie crust edges too
brown.
Pies don't brown on •Used shiny metal pans. •Temperature set too low., Incorrect rack position.
bottom. •Some frozen pies should be placed on a cookie sheet, check package directions.
Pies have soaked crust. •Temperature too low at start of baking. • Filling too juicy. • Used shiny metat pans.
•Too much liquid. •Undermixing. • Temperature set too low. •Baking time too short.
• Not enough shortening. •Too much baking powder. •Overmixing or at too high a
speed. •Temperature set too high.
•Temperature set too high. *Pan too small •Baking time too short.
If additional ingredients were added to mix or recipe, expect cooking time to increase.
•Temperature set too high. • Pans touching each other or oven walls. •Edges of crust
too thin; shield with foil.

USINGYOUROVEN t
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, steal(s 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.
Thin cuts should be 'placed closer to the burner. Thicker
cuts should be placed further away from the burner.
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 .tothe 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.
The broiler oven can be preheated for a few minutes.
However, do not preheat the broiler pan and insert.
To Broil:
1. Turn the oven temperature knob to BROIL.
Broil longer cooking foods (chicken or pork chops) at a
lower temperature to prevent 0verbrowning. 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.
.
,
.
6.
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.
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.
Check the doneness by cutting a slit in the meat near
the center to check the color.
Turn the oven temperature controlto OFF and remove
the food from the oven.
Until you become more
BROILING CHART
familiar with your new oven, use the following chart as a guide when broiling foods.
FOOD
BACON
_" BEEF PATTIES, 314-inch thick
,,,,,,, ,,,,,,
STEAKS, 1-inch thick
I DONENESS
Well Done
6-INCH BROILER
BROIL POSITION
Middle
12-INCH BROILER
TOTALBROILTIME
Broilat450°F
6-9minutes
14-18 minutes
15-18 minutes
18-21 minutes
,, ,,, ,
BROIL POSITION
Middle
, ,,,,,,
..........TOTAL BROIL TIME
8 - 12 minutes
Well Done Middle Upper 15 - 18 minutes
Medium Middle Upper 12 - 14 minutes
Well Done Middle Upper 13 - 16 minutes
,........ , ,,,
CH ICKEN,
Pieces Well Done Bottom 30-35 minutes Bottom 25 - 30 minutes
........ ,........ , ,,,,,,,,, ,, ,,,,
FISH, Broil at 450_F
Fillet, 1/2-inch thick , Flaky Middle 10-14 minutes Upper 7 - 10 minutes
Steak, 1-inch thick Flaky Middle 13-16 minutes Upper 12 - 14 minutes
'HAM SLICE, 1/2-inch thick Warm Middle 8-10 minutes Upper 8 -10 minutes
(precooked)
i, • 'i '!""'" ' '""'"PORK CHOPS,'-inch thick Well Done Middle 24-28 minutes Middle 22 - 26 minutes
•ThebottombroilPOSitionforthe6-inchbroileristhebroilerbottom.Thebottompositionforthe12-inchbroileristhebottomrackposition.

MAINTENANCE (J) J
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
handsat each side. Do not
use door handle to lift door.
Lift up evenly until door
clears the hinge arms.
CAUTION: Hinge arms are
spring mounted and will slam
shut against the range if accidently hit. Never place
hand or fingers between the binges and the front
oven frame. You could be injured if hinge snaps back.
To replace: Fit the rear edge of oven bottom intothe pin
located at the center of the channel on the rear oven wall.
Push toward rear of oven and lower oven bottom into
place.
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.
OVEN LIGHT
The oven light switch is located on the control panel. Push
in rocker switch to turn oven light on and off.
i
Before replacing oven light bulb, DISCONNECT POWER
TO OVEN. Be sure bulb and oven par_sare 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.
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.
.OVEN BOTTOM
Protect oven bottom against excessive spit{oveL's
especially acid or sugary spillovers as they may discolor
the porcelain. Use the correct size cooking utensil to avoid
believers. 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 liftup at front until
the front edge of the oven bottom clears the oven front
frame. Remove oven bottom from 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.
Always disconnect power to
appliance 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.

The following are examples of recommended cleaning
agents. Brand names for cleaning agents are trademarks
of the respective manufacturers. ALWAYS READ AND
FOLLOW L/_BEL or PACKAGE DIRECTIONS WHEN
USING ANY CLEANING AGENT.
1. Glass cleaners -Windex, Glass Plus, Cinch.
2. Mild liquid cleaners - Fantastik or Formula 409.
3. Mildly abrasive cleaners - Bon Ami, paste of baking
soda and water.
(If the powdered cleanser is recommended for use on
plastic, glass, or porcelain finishes, it can be used on the
same appliance finishes.)
4. Plastic or nylon scouring pad - Tufty, Chore Boy Plastic
Cleaning Puff.
5. Oven cleaners - Mr. Muscle, Easy-Off.
Oven cleaners are very caustic; read and follow label
directions. Use ONLY in the porcelain oven. Do not use
oven cleaner in Continuous Clean Oven or on any other
appliance part. Oven cleaners will permanently damage
(stain, etch or dull) any appliance finish except porcelain
enamel qven walls.
Be sure wall oven is off and all parts are cool before
handling or cleaning to avoid damage, if apart is
removed, be sure it has been correctly replaced after
cleaning.
PARTS
Baked Enamel
• Oven and
broiler doors
Broiler pan and
insert
Control 'l_"nob :'
, ,,,,,,,
Glass
•Oven window
CLEANING CHART
CLEANING AGENTS
•Soap and water
• Paste of baking soda
and water
•Mild liquid cleaner
• Glass cleaner
and
• Soap water
° Plastic scouring pad
•Soap-filled scouring pad
° Dishwasher
Soap and water
• SoaP and water
•Paste of baking soda and
water
• Glass cleaner
DIRECTIONS .......
Use a dry towel or cloth to wipe up spills, especially acid (milk, '
lemon juice, fruit, mustard, tomato sauce) or sugary spills. Surface
may discolor or dull if soil is not immediately removed. This is
especially important for white surfaces.
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 coat of mild
appliance wax can be used to protect the side panels. A glass
cleaner can be used to add "shine" to the surface.
NOTE: Do not use abrasive, caustic or harsh cleaning agents such
as steel wool pads or oven cleaners. These products will scratch or
permanently damage the surface.
NOTE: Never wipe a warm or hot surface with a damp cloth as this
may damage the surface and may cause a steam burn.
Remove from oven after use. Cool then pouroff grease. Place
soapy cloth over insert and pan; let soak to loosen soil. Wash in
warm soapy water. Use soap-filled scouring pad to remove
stubborn soil. Clean in dishwasher if desired.
NOTE: For easier cleanup, spray insert with a non-stick vegetable
coating and line broiler pan with aluminum foil.
NOTE: Always store clean broiler pan and insert in the broiler
compartment. If pan and insert are not cleaned after each use, the
soil might become hot enough to ignite the next time the oven is
used.
To remove knob for cleaning, gently puil forward. Wash in mild
detergent and water. Do not soak knobs in water. Do not use
abrasive cleaning agents. They will scratch finish and remove
markings. Rinse dry and replace.
IWash with soap- and Water. Use a window cleaner and a soft cloth
after cleaning. Remove stubborn soil with paste of baking soda and
water. Rinse with a cloth wrung out in clear water. Dry. Do not use
abrasive materials such as scouring pads, steel wool or powdered
cleaning agents.
NOTE: To avoid inside staining of oven door glass, do not
oversaturate cloth,

ICAREAND CLEANING
PARTS
Metal finishes •
. Trim parts •
_Oven bottom
• Porcelain
enamel
Oven cavity
• Continuous
Clean Oven,
see page 14.
Oven cavity
• Porcelain
over
° Oven door
liner
Oven racks
Plastic finishes
•Door handles
• Trim
• Overlays
• Knob
I°
o
CLEANING AGENTS
soap and water
Paste of baking sodaand
water
Glass cleaner
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 temperatures and longer
baking times speed the
cleaning action...... ,,,,, ,
Soap and water
Mild abrasive cleaners
Plastic pad
Oven cleaner
.... J,,
• Soap and water
• Cleansing powders
° Plastic pad
• Soap filled scouring pad
• Soap and water
• Non-abrasive plastic pad or
sponge
,,, ,,
Silicone rubber • Soap and water
• Door gasket
...... DIRECTIONs
Wash witl_"soap and waterl Remove stubborn soil wiiffPaste of
baking soda and water. Use a window cleaner and a soft cloth to
remove fingermarks or smudges. NOTE: Do not use oven cleaners,
abrasive or caustic agents. They wilf damage the finish.
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 place foil directly on the oven bottom.
Protect oven bottom against acid spills (milk, cheese, tomato, lemon
juice, etc.) or sugary spills (pie fi!ling) 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. Donot 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.
€lea'n"oven interior with soap and water; rinsel U'se cleansing
powders or a plastic scouring pad to remove stubborn soil. Wipe acid
or sugar stains as soon as the oven is coot as these stains may
discolor or etch the porcelain. Do not use metallic scouring padsas
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 ammonia 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; tf 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 pow-
dered 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.

CAREAND CLEANING
HOWTO REMOVE WALL OVEN FOR
CLEANING OR SERVICING
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.
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 Instructionsfor 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.
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?
,.Thefinish of the Continuous Cleaning Oven is identified
by itsdark gray color,white stipple and rough, porous
texture. The roughtexture prevents grease spatters from
forming beads which rundown 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 wilt 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 willclean 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.
l__ __'_'_''_........ ' ,..
I tll_
HINTS:
Brittle crusts or stains can be loosened by GENTLY
tapping stainwith a wooden or plastic utensil; Brush awaY
any loose s0il 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 utensilsthat 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.

[SERVICE
TROUBLESHOOTING CHART
PROBLEM
1. Oven burner fails to light or oven
does not operate
CAUSE
a. power supply not connected
(pilotless ignition)
b. power failure (pilotless ignition)
2. Popping sound heard when burner
extinguishes
3. Clock and!or oven light does not
work
4. Moisture condensation on oven
window, if equipped
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
CORRECTION
a. connect power, check circuit
breaker or fuse box
b. an oven equipped with pilotless
ignitionwill not operate during a
powerfailure or if disconnected
from power. See page 6
This is a normal sound that occurs with some types of gas when a hot burner is
turned off. The popping sound is not a safety hazard and will not damage the
appliance.
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 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 allow moisture to
escape
b. Use a damp cloth to clean window
to prevent excess water from
seepin_ between the panels of
glass
a. oven not preheated a.
b. incorrect rack position b.
c. incorrect use of aluminum foil c.
d. oven bottom incorrectly replaced d.
e. oven thermostat sensing device out e.
of holding clip(s)
a. food too close to burner
preheat oven 10 to 15 minutes
see page 7
see page 7
replace oven bottom correctly
reinstall sensing device securely
into clip(s)
See Problem Chart on page 9
Seebakirlgtips on page 8
See pages 6 to 9 for information on
baking
a. move broiler pan down one rack
position
b. meat has too much fat b.
c. sauce applied too early or marinade c.
not completely drained
d. soiled'broiler pan
e. broiler insert covered with aluminum
foil
a. oven set incorrectly
b. incorrect rack position
d,
e.
trim fat
apply sauce during last few
minutes of cooking. If meat has
been marinated, drain thoroughly
before cooking
always clean broiler pan and insert
after each use
never cover insert with foil as this
prevents fat from draining to pan
below
a. turn knob to broil
b. raise or lower rack one position

MAYTAG®MAJOR APPLIANCE WARRANTY
LIM ITED WARRANTY
For one year from the date of purchase, when this major appliance is operated and maintained according to instructions attached to or
furnished with the product, Maytag brand of Whirlpool Corporation or Whirlpool Canada LP (hereafter "Maytag") will pay for factory
specified parts and repair labor to correct defects in materials or workmanship. Service must be provided by a Maytag designated
service company. This limited warranty is valid only in the United States or Canada and applies only when the major appliance is used
in the country in which it was purchased. Outside the 50 United States and Canada, this limited warranty does not apply. Proof of
original purchase date is required to obtain service under this limited warranty.
ITEMS EXCLUDED FROM WARRANTY
This limited warranty does not cover:
1. Service calls to correct the installation of your major appliance, to instruct you on how to use your major appliance, to replace or
repair house fuses, or to correct house wiring or plumbing.
2. Service calls to repair or replace appliance light bulbs, air filters or water filters. Consumable parts are excluded from warranty
coverage.
3. Repairs when your major appliance is used for other than normal, single-family household use or when it is used in a manner that is
contrary to published user or operator instructions and/or installation instructions.
4. Damage resulting from accident, alteration, misuse, abuse, fire, flood, acts of God, improper installation, installation not in
accordance with electrical or plumbing codes, or use of consumables or cleaning products not approved by Maytag.
5. Cosmetic damage, including scratches, dents, chips or other damage to the finish of your major appliance, unless such damage
results from defects in materials or workmanship and is reported to Maytag within 30 days from the date of purchase.
6. Any food loss due to refrigerator or freezer product failures.
7. Costs associated with the removal from your home of your major appliance for repairs. This major appliance is designed to be
repaired in the home and only in-home service is covered by this warranty.
8. Repairs to parts or systems resulting from unauthorized modifications made to the appliance.
9. Expenses for travel and transportation for product service if your major appliance is located in a remote area where service by an
authorized Maytag servicer is not available.
10. The removal and reinstallation of your major appliance if it is installed in an inaccessible location or is not installed in accordance
with published installation instructions.
11. Major appliances with original model/serial numbers that have been removed, altered or cannot be easily determined. This warranty
is void if the factory applied serial number has been altered or removed from your major appliance.
The cost of repair or replacement under these excluded circumstances shall be borne by the customer.
DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES
CUSTOMER'S SOLE AND EXCLUSIVE REMEDY UNDER THIS LIMITED WARRANTY SHALL BE PRODUCT REPAIR AS PROVIDED
HEREIN. IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE,
ARE LIMITED TO ONE YEAR OR THE SHORTEST PERIOD ALLOWED BY LAW. MAYTAG SHALL NOT BE LIABLE FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. SOME STATES AND PROVINCES DO NOT ALLOW THE EXCLUSION OR LIMITATION OF
INCIDENTAL OR CONSEQUENTIAL DAMAGES, OR LIMITATIONS ON THE DURATION OF IMPLIED WARRANTIES OF
MERCHANTABILITY OR FITNESS, SO THESE EXCLUSIONS OR LIMITATIONS MAY NOT APPLY TO YOU. THIS WARRANTY GIVES
YOU SPECIFIC LEGAL RIGHTS, AND YOU MAY ALSO HAVE OTHER RIGHTS WHICH VARY FROM STATE TO STATE OR PROVINCE
TO PROVINCE.
If outside the 50 United States and Canada, contact your authorized Maytag dealer to determine if another warranty applies.
If you need service, first see the "Troubleshooting" section of the Use & Care Guide. After checking "Troubleshooting," you may find
additional help by checking the "Assistance or Service" section or by calling Maytag. In the U.S.A., call 1-800-688-9900. In Canada, call
1-800-807-6777.
9/07