Maytag CWE 1000 User manual

ORDER # 203867C
MAYFAG
Use and Care Manual
Ra_lJant and Self-Cleaning Convection Oven
Model CWE 1000

About Your Maytag Oven
Your Maytag self-cleaning oven combines the best of two cook-
ing methods, convection and radiant (conventional) baking or
roasting.
The benefits of convection cooking, used by major restaurants and
chefs all over the world are at your fingertips.
The Maytag convection oven is actually a conventional oven that
circulates heated air within the oven. As both bake and broil heating
elements cycle on and off with the thermostat, a fan keeps the heated
air circulating around the food.
The constantly recirculating heated air in the convection oven
strips away the layer of cooler air that surrounds food. Consequently,
many foods cook more quickly. Distributed heat makes multiple rack
cooking possible. Convection roasted meats retain their natural
flavor and juiciness with less shrinkage than radiant bake roasting.
In addition to the many exclusive benefits of a convection oven, it is
also a fine full-featured "bake and broil" oven.
You can cook your "old favorite" recipes as you have in the past.
The radiant bake oven also gives you the flexibility of preparing
various foods when convection cooking may not be as beneficial, as
when cooking foods in covered casseroles or clay pots.
The broil element is convenient for top browning and oven broiling
of foods.
The BAKE TIME and STOP TIME features can be used with either
the convection or radiant bake oven.
The electronic controls provide additional features not possible
with other control panels, plus easy to set operation. The smooth
control panel provides ease of maintenance. Temperatures for
BROIL and CLEAN modes are pre-set. Extra features such as the
ALARM and recall of program are possible because of the electronic
memory bank.
Since this manual explains how you can obtain the best use of your
oven, it is essential that you follow the instructions carefully. Th is will
enable you to fully enjoy and properly maintain your Maytag oven
and achieve fine cooking results with the foods you prepare.., year
after year.
Should you have any questions about using your Maytag
appliance, write to us. Be sure to provide the model number of your
appliance.
Consumer Education Department
Maytag Company
Newton, Iowa 50208
2

Index
Baking ....................... General Recommendations .................... 14
Convection Baking ........................ 15-18
Baking Chart ................................. 16
Multiple Rack Cooking ........................ 18
Broiling ................................................................ 26-27
Cleaning ..................... Self-Cleaning Process ..................... 28-30
Other Cleaning Tips ....................... 31-32
Control Panel Operation ...... Display Window ............................... 8
Clock Setting ................................. 9
Oven Operation, Baking or Roasting ........... 10
Minute Timer ................................. 11
Time-Controlled Baking or Roasting ........ 12-13
Alarm ..................................... 33-34
Low Oven Temperature Use ................... 35
Light Bulb Replacement .................................................... 31
Probe Temp ............................................................ 22-25
Rack Positions ............................................................. 15
Roasting ..................... General Recommendations .................... 19
Radiant Roasting ............................. 19
Convection Roasting ....................... 20-21
Safety Precautions ......................................................... 4-5
Service Tips ...... "...................................................... 36-37
Warranty .................................................................. 39
3

SAFETY PRECAUTIONS
Read before operating your oven
All appliances -- regardless of the manufacturer -- have the
potential through improper or careless use to create safety
problems. Therefore the following safety precautions should
be observed:
1. Be sure your appliance is properly installed and grounded
by a qualified technician.
2. Never use your appliance for warming or heating the
room.
3. Children should not be left alone or unattended in area
where appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
4. Wear proper apparel. Loose-fitting or hanging garments
should never be worn while using the appliance.
5. Do not repair or replace any part of the appliance unless
specifically recommended in this manual. All other servic-
ing should be referred to an authorized Maytag Service
Technician.
6. Flammable materials should not be stored in an oven.
7. Do not use water on grease fires. Smother fire or flame or
use dry chemical or foam-type extinguisher.

8. Use only dry potholders. Moist or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
9. Use care when opening oven door. Let hot air or steam
escape before removing or replacing food.
10. Do not heat unopened food containers. Build-up of pres-
sure may cause container to burst and result in injury.
11. Keep oven vent ducts unobstructed.
12. Always place oven racks in desired location while oven is
cool. If rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
13. Do not clean door gasket. The door gasket isessential for
a good seal. Care should be taken not to rub, damage or
move the gasket.
14. Do not use oven cleaners. No commercial oven cleaner
or oven liner protective coating of any kind should be
used in or around any part of the oven.
15. Clean only parts listed in this manual.
16. Before self-cleaning the oven, remove broiler pan and
other utensils.
17. Listen for fan. A fan noise should be heard during the
cleaning cycle. If not, call a serviceman before self-
cleaning again.
18. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN. Heating elements may be hot
even though they are dark in color. Interior surfaces of
any oven become hot enough to cause burns. During and
after use, do not touch, or let clothing or other flammable
materials contact heating elements or interior surfaces of
oven until they have had sufficient time to cool. Other
surfaces of the appliance may become hot enough to
cause burns D among these surfaces are: oven vent
openings and surfaces near these openings, oven doors,
windows of oven doors.

Control Panel Operation
Oven Coutrol Panel
The control panel is designed for ease in programming. The DISPLAY WINDOW
features Indicator Words which will blink and prompt you for the next step. A beeping
sound occurs each time a command is entered. If an error is made, the panel informs
you. Programming of control panel is as simple as 1 - 2 - 3 :
1. Touch FUNCTION PAD to give command desired.
2. Touch NUMBER PADS to enter time or temperature.
3. Touch START PAD to begin.
IMPORTANT: CLOCK must be set prior to programming the control panel. (See
page 9.)
Function Pads I°'H'-H N H
SET TIllER SELF BAKE BAKE
.. mpe_ onfoff CLEAN TIME BROIL CONVlE
I_-I-t -!-t I-I,,o,l-l--I-l.-t-----
----H " H°'_H TI"H _"H_"I -_
OVEN LIGHT
Oven Light Switch _Or--1 Door Lock Lever
COMPUTER 1
Function Pads:
@To set ALARM for a specified time. (See pages 33-34.)
To cancel the ALARM signal.
This timer can be set to give a signal after a time period, up to 99 minutes and
99 seconds, expires. (See page 11.)
Q
D
B
Use with CLOCK or ALARM SET PADS to designate time before or after 12:00.
To set self-cleaning process. (See page 29.)
To set time of day (shown in display window). (See page 9.)
Use to start oven immediately and shut off automatically. (See pages 12-13.)
To set oven to start at future time and shut off automatically.
(See pages 12-13.) 6

Display Window
4 CONTROL
_MAYrAG
Number Pads
Use for top browning or oven broiling of foods. (See pages 26-27.)
%
%Use with probe to cook foods to desired internal temperature.
(See pages 22-25.)
Use for convection baking or roasting.
Use for radiant (conventional) baking or roasting.
Use to start the programmed function after all commands are entered.
Cancels any programmed cooking function or stops beeping signal of
ALARM or MINUTE TIMER.
N.mber Pads: Use to program times or temperatures.
DisplayWindow: Shows time of day as set with CLOCK PAD or displays what
has been set with oven controls or MINUTE TIMER. (See page 8.)
_,en Lflght S_vi_b: The oven light automatically comes on whenever the oven
door is opened. When door is closed, push in switch to turn oven light on or off. Light
cannot be turned on during the self-cleaning process.
D®@_ ° _ _,_G_ Use to lock oven for self-cleaning process.
7

Display Windo
Indicalor Words _%
,ENTER CONVCT BAKE AM PROBE TEMP
_lC;EcAKN0 0 O O
XBROll RAD STOP PM ALARM TIME
_Display Numerals
DISPLAY WINDOW serves multiple purposes.
Display Numerals:
• Show time of day.
• Count down time remaining as set with MINUTE TIMER PAD.
• Show temperature of oven as it rises to reach programmed temperature.
• Show internal temperature of food as it rises when PROBE TEMP is used.
• Serve as a reminder to lock oven door for self-cleaning operation when information
word, door, is displayed.
o Show a mistake has been made when information word, EEEE meaning error, is
displayed.
• Recall program entered when commanded, such as set temperature or time.
Indicator Words:
• Blink to prompt next step and allow entry of program.
Show on-going programmed function illuminated in words to indicate the present
status of program.
o Show function programmed when recalled.
8

C_oek Setth_g
ENTER CONVCTBAKE AM PRODE TEMP
,' oT8 8:8 8
BROIL RAD STOP PM ALARM TIME
IMPORTANT: First, set the clock.
When oven is first supplied electrical power or power is interrupted, the entire display
will blink. Whenever this occurs, clock MUST be set before entering operating instruc-
tions to control panel.
To set the clock for time of day:
1. Touch CLOCK PAD.
Indicator Words ENTER, TIME, AM or PM and colon will blink for 8 seconds to
allow setting numbers and AM/PM for time of day. (If more than 8 seconds elapse
between touching CLOCK PAD and first numeral, the CLOCK PAD must be
touched again to repeat the sequence.)
ENTER 0 0:0 0 o,.,,.,
PM TIME
2. Touch NUMBER PADS for time of day desired; enter in order.
For example: touch 53 0 for5:30.
ENTER 5:3 0 °,,,,,,
PM TIME
3. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
ENTER 5:30
PM
Display
4. Touch START PAD.
IMPORTANT: This step is necessary to complete setting the clock or any
instructions given to control panel. Clock is now set; colon will continue to blink.
5:3 0o,s.,..
PM
To change tJ_ of da Tset on _loek: Repeat above sequence.
NOTE: Clock time cannot be changed when control panel has program entered.
Cancel program with appropriate pad before reprogramming clock.
To re_alt t_e of day _irhen _oth_r fu_tou is showing: Touch
CLOCK PAD. Time of day will be displayed briefly, then display will automatically
return to on-going program.
9

Oven Operation, or Ro tlng
To set oven on radiant or convection bake:
1. I:_aa_eoven racks on proper rack positions. (See page 15.)
2. Touch BAKE RADIANT or BAKE CONVECT PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's will
be displayed.
ENTER CONVCTBAKE
3. Touch NUMBER PADS for oven temperature desired by touching numbers, in
order.
For example: touch 3 2 5 for325°F.
(Allowable range of temperature that may be set is 100 ° to 525°F.)
ENTER CONVCTBAKE
4. Touch START PAD.
Display will show a rise in increments of 5 °until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven will be preheated
and programmed oven temperature will be displayed. To time length of cooking
period, use MINUTE TIMER. (See page 11.)
IMPORTANT: WheneverTEMP is blinking, the oven is heating. IfTEMP does not
blink, oven was already hot from previous use and is preheated.
To recall temperature set: Touch appropriate BAKE PAD. Temperature will
be briefly displayed, then will automatically return to on-going program.
To change temperature set" Repeat Steps 2-4, entering new temperature in
Step 3.
5. Touch CANCEL-OFF PAD to turn oven off at end of baking.
Display will return to time of day.
NOTE: A cooling fan may be heard during oven use. This occurs anytime
cooling of the electronic control panel is required. Fan may come on any time
during use of the oven and may continue for a short time after the oven has
been turned off.
10

Minute Thner
IMPORTANT: This timer does not control the oven; it only operates a beeper. Itcan be
used to remind you when a period, up to 99 minutes and 99 seconds, expires. It can be
used independently of any other oven activity and can be set anytime.
3'0 set mt.u_ timer:
1. Touch MINUTE TIMER PAD.
Indicator Words ENTER and TIME will blink and all O's will be displayed for 8
seconds to allow setting numbers. (If more than 8 seconds elapse between touch-
ing MINUTE TIMER PAD and first numeral, the MINUTE TIMER PAD must be
touched again to set the numbers.)
ENTERO0 0Display
TIME
.Touch NUMBER PADS for time desired.
For example: touch 3000 for 30 minutes or touch 30 for 30
seconds.
IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to left of colon and seconds to right of colon.
ENTER 30:00 TIME
or
ENTER 0
TIME
Display
3. Touch START PAD.
This starts the countdown that will be displayed. Countdown will have display
precedence over anything else programmed, such as oven temperature or probe
temperature. At end of time set, signal will beep five times.
After timer runs out, display will return to time of day or whatever is programmed
on control panel.
2 9:59 °,..,-
4. To cancel MINUTE TIMER, touch MINUTE TIMER PAD to stop beeping or to
cancel timer at any time. CANCEL-OFF PAD can also be used to stop the
beeping; however, this will also cancel any other cooking function.
11

Time-Controlled or Roasting
To set oven to start hnmediately and shut off automatically:
1. Touch BAKE RADIANT or BAKE CONVECT PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's will
be displayed.
ENTER CONVCT
2. Touch NUMBER PADS for desired oven temperature, in order.
For example: touch 350for350°F.
(Allowable range of temperature that may be set is 100 °to 525° F.)
ENTER CONVCTBAKE TEMP
35 OF Display
3. Touch BAKE TIME PAD.
Indicator Words ENTER, BAKE and TIME will blink. All O's will be displayed.
Touch number pads for amount of time food is to cook.
Hours are to left of colon and minutes to right of colon.
For example: touch 230for2 hours and 30 minutes.
ENTER BAKE
2:30 TIME
Display
,
IMPORTANT: Oven will preheat for approximately 5 to 9minutes. At end of
programmed BAKE TIME, oven will shut off automatically; retained heat will
continue to cook food. This function is not recommended for baked items
that require a preheated oven, such as cakes, cookies, pies, breads. For these
foods, place food in preheated oven, then set MINUTE TIMER to signal the
end of baking time.
Touch START PAD.
Display will show a rise in increments of 5°F until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven is preheated and
programmed oven temperature will be displayed.
CONVCTBAKE TEMP
10 0 F Display
To recall functions programmed: Touch appropriate pad BAKE RADIANT
or BAKE CONVECT or BAKE TIME. Recall will be displayed briefly, then display
will automatically return to on-going program. BAKE TIME recall will display
time remaining.
5. Touch CANCEL-OFF PAD to cancel before programmed automatic time expires.
Display will return to time of day.
12

_® _ _n _ _ a_ f_re tlme and shut off automatically:
1. Follow preceding Steps 1-3.
4. Touch STOP TIME PAD.
Indicator Words ENTER, STOP and TIME will blink. All O's will be displayed.
Enter desired time food is to be finished.
For example: touch 6 00for6:00.
5. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
ENTER 6:0 0 °,..,°.
PM TIME
6. Touch START PAD.
Start time will be automatically calculated and will be briefly displayed.
For example: If 2 hours, 30 minutes was touched in Step 3 and 6:00 PM was
touched in Step 4 above, the display will show 3:30 PM briefly. Then display will
change back to time of day with programmed commands showing by means of
Indicator Words.
BAKE
3:30
RAD STOP PM
Display
If STOP TIME (Step 4 above) and start time calculates less than BAKE TIME (Step
3) programmed, all E's appear when START PAD is touched. Enter a later STOP
TIME and repeat above sequence.
To recall function programmed: If after touching START pad, you would
like to recall any command or function given the control panel, touch that specific
command pad. It will appear briefly in the display window, then will automatically
return to on-going program.
NOTE: Since food continues to cook if-left in the oven, it is suggested that the
clock controls be used primarily to start the oven when no one is in the kitchen.
Provisions should be made to have the food removed as soon as the signal has
sounded.
13

Baking
General Baking Recommendations
• When cooking foods for the first time in your new oven, use recipe cooking
times and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary. For baked foods that rise and
for richer browning, a preheated oven is better. Casseroles can be started
in a cold oven. Preheating takes from 5 to 9 minutes; place food in oven
after TEMP Indicator Word stops blinking.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on page 15 and in the various baking charts.
• Allow about 1 to 11,_inches of space between the oven side walls and
pans to allow proper air circulation.
•When baking foods in more than one pan, place them on opposite corners
of the rack. Stagger pans when baking on two racks so that one pan
does not shield another. (See above photo.)
•To conserve energy, avoid frequent or prolonged door openings. At the
end of cooking, touch CANCEL-OFF PAD to turn oven off before remov-
ing food.
•Always test for doneness (fingertip, toothpick, sides pulling away from
pan). Do not rely on time or brownness as only indicators.
•Use good quality baking pans and the size recommended in the recipe.
•Dull, dark, enameled or glass pans will generally produce a brown, crisp
crust. Shiny metal pans produce a light, golden crust.
•Frozen pies in shiny aluminum pans should be baked on a cookie sheet
on rack 2 or be removed to a dull or glass pan.
14

Convection Bah Jug Recommendations
®As a general rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature. Times will be similar to or a few minutes less than recipe recom-
mended times. The chart on page 16 compares times and temperatures of
many baked foods. Use this as a reference.
• For better browning, large pans such as cookie sheets or rectangular baking
pans should be placed lengthwise, front to back, on the rack. This centers
the food in front of the convection fan for better air circulation which gives
better overall browning.
® Cookie sheets should be without sides and made of shiny aluminum. The
best size to use for cookie sheets is 14 x 10-inches (overall size, includes
handles).
Rack Positions
The rack positions noted are generally recommended for the best browning results
and most efficient cooking times. For many food items, excellent results can be
achieved when using one of several different rack positions. Refer to baking and
roasting sections for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. Best single rack
baking results are achieved in position #3 with offset rack. When using two racks
for baking, place the offset rack in position #2. In general use the offset rack for
broiling in position #4.
(flat)
(offset)
1 (flat)
Use Hack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard
pie, dessert souffle.
Use Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt, or layer), frozen fruit pie,
pie shell, large casseroles.
Use Igaek Positlon #3"
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit
pie, cream pie, layer cakes, main dish souffle.
Use _ek Position #4:
Most broiling. (Use offset rack for most broiling.)
_lultipte Hack Cook_g:
Two rack, use #2 (offset rack) and #4. Three rack, use #1, 3 (offset rack)
and 4. 15

Baking Chart
* The times given are approximate. Actual times will depend on recipes and mixes prepared.
** The CONVECT temperature is 25°F lower than recommended on package mix or recipe.
16

Bang of
Conve ence Foods
• Preheating the oven is not necessary.
® Follow package recommendations for oven temperature, foil covering and use
of cookie sheets. Baking times will be similar. See chart below for some exceptions
and examples.
® Center foods in the oven. If more than one food item is being baked or if
foods are being baked on multiple racks, stagger foods for proper air circulation.
® Most foods are baked on rack position 3 with the offset rack.
® For multiple rack baking, use racks 1, 3 (offset rack) and 4. However, pizzas
should be placed on cookie sheets and baked on rack positions 2 (offset rack),
3 and 4.
_iiiiiiiiiiiiiiiiiiiiiiiiii!
17

€o vectlon Coo g
MuJtiple
For best results, bake foods on one rack at a time as described in this manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three
rack cooking, because the circulating heated air results in more even browning than
radiant. For two rack cooking, the radiant bake oven provides very good baking results
especially when pans can be staggered, such as with layer cakes.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, frozen convenience foods,
pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
• Use temperature and times in this manual as a guide for best results.
•For two rack baking, rack positions 2 (offset rack) and 4 are best for most
baked products but flat racks on position 2 and 4 also provide acceptable
results.
For three rack baking use positions 1, 3(offset rack) and 4. One exception
is pizza (see page 17).
Since foods on positions I and 4 will usually be done before foods on position
3, additional cooking time will be needed for browning foods on the middle
rack. An additional minute is needed for thin foods such as cookies. For foods
such as biscuits, rolls, or muffins, allow 1 to 2 more minutes. Frozen pies
and pizzas, which should be baked on a cookie sheet, need about 2 to 4
more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozen pies in shiny aluminum pans should be placed on cookie sheets and
baked on rack positions 1, 3 (offset rack) and 4.
• Cookie sheets should be placed lengthwise, front to back, in front of the fan
for more even browning.
• Oven meals are recommended for energy conservation. Use rack positions
1 and 3 (offset rack) or 2 (offset rack) and 4.
18

Roasting
General Roasting Recommendations
•Preheating is not necessary.
oFor open pan roasting, place meat or poultry on the slotted portion of the
two-piece pan included with the oven. Do not add water to the pan. Use
open pan roasting for tender cuts of meat. Less tender cuts of meat need
to be cooked by moist heat in a covered pan.
OFor best results, a meat thermometer or probe is the most accurate guide
to degree of doneness. See pages 22-25 for directions on use of the PROBE
TEMP feature as well as suggestions for placing a thermometer probe in
meat and poultry.
• Place roast, fat side up, to allow self basting of meat during roasting.
•Since meats continue to cook after being removed from the oven, remove
roast from oven when it reaches an internal temperature about 5 degrees
below the temperature desired.
•For less loss of juices and easier carving, allow about 15 minutes "standing
time" after removing meat from oven.
•For best results in roasting poultry, thaw completely. Due to the structure
of poultry, partially thawed poultry will cook unevenly.
Radiant Bake Roasting Recommendations
•If preferred, tender cuts of meat can be roasted in the radiant bake oven
by following the general recommendations given above. However, meats _
will roast more quickly in the convection oven.
• Radiant bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures
for covered meats.
•Meats cooked in cooking bags, dutch ovens, or covered roasting pans are
best cooked in the radiant bake oven.
•Use meat roasting charts in standard cookbooks for recommended times
and temperatures for roasting in a radiant bake oven.
19

• Tendercutsofmeat and poultry can be quickly roasted to arich golden brown
in the convection oven. Follow general recommendations for roasting.
•Refer to convection meat roasting chart for recommended cooking tempera-
ture and time. The chart can serve as a guide to help plan meal serving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat as well as the electrical voltage in your area. Times are
based on refrigerator cold meat.
•A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
o Do not use a roasting pan with high sides; use pan provided with oven.
eDo not cover meat. Allow the circulating hot air to surround the meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a "foil cap" over the breast area after desired brownness is reached to
prevent overbrowning. (See above photo.)
oA stuffed turkey will require an extra 30 to 60 minutes depending on size.
Stuffing should reach an internal temperature of 165°F.
Convection Roasting: Frozen to Fiulsh
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines for the
most satisfactory results.
o Use temperatures for roasting fresh meats as recommended by most cook-
books. Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
•Use times for roasting fresh meats given in your favorite cookbooks as approx-
imate guides for roasting frozen meats. Roasting times will vary due to factors
such as coldness of meat, size, quality, or cut. In general, roasting times for
frozen to finish in the convection oven will be approximately the same as fresh
to finish in a radiant bake oven.
• The guidelines given for roasting fresh meats in the convection oven also apply
to roasting frozen meats.
eIf oven probe thermometer will be used, insert probe midway during cooking
process; reset cooking program and set PROBE TEMP. (See page 22.)
2O