Maytag CRG7600AAL Operating instructions

TABLE OF CONTENTS
Page
For Future Reference .......................................................... Inside Front Cover
ImportantSafety Instructions .................................................................. 2M
Range Control Panel .................................................................................. 5
Electronic Clock .......................................................................................... 5-6
• Setting theClock and Timer .............................................................. 5-6
Surface Cooking .......................................................................................... 6-9
• SealedGas Burners ............................................................................. 6-8
•Cookware Considerations ................................................................... 9
Using Your Oven .......................................................................................... 10-17
• Baking .................................................................................................. 11-13
• Roasting ............................................................................................... 14
• Broiling ................................................................................................ 15
Care and Cleaning ...................................................................................... 16 19
• SealedGas Burners and Cooktop ...................................................... 16
•ContinuousClean Oven ..................................................................... 16-17
•Manual CleanOven ............................................................................ 17
• Range Cleaning Chart ........................................................................ 18-19
Maintenance ................................................................................................. 20-21
• Electrical Connection ......................................................................... 20
• Leveling Legs ...................................................................................... 20
• Light Replacement ............................................................................. 20
• Oven Door ........................................................................................... 20-21
• Proportional Valve Adjustment .......................................................... 21
• Removing t/ange for Cleaning and Servicing .................................... 21
• Broiler Drawer .................................................................................... 21
Before You Call for Service ....................................................................... 22
Consumer Publications .............................................................................. 23
Warranty ....................................................................................................... 24
PAGE

TABLE OF CONTENTS
Page
For Future Referenee .......................................................... Inside Front Cover
Important SafetyInstructions .................................................................. 2-4
Range Control Panel.................................................................................. ,5
Eleetronie Clock .......................................................................................... 5-6
• Setting the Clock and Timer .............................................................. 5-6
Surface Cooking .......................................................................................... 6-9
• Sealed Gas Burners ............................................................................. 6-8
• Cookware Considerations ................................................................... 9
Using Your Oven .......................................................................................... 10-17
• Baking .................................................................................................. 11-13
• Roasting ............................................................................................... 14
• Broiling ................................................................................................ 15
Care and Cleaning ...................................................................................... 16-19
• Sealed Gas Burners and Cooktop ...................................................... 16
•Continuous Clean Oven ..................................................................... 16-17
• Manual Clean Oven ............................................................................ 17
• Range Cleaning Chart ........................................................................ 18-19
Maintenance ................................................................................................. 20-21
• Electrical Connection ......................................................................... 20
• Leveling Legs ...................................................................................... 20
• Light Replacement ............................................................................. 20
• Oven Door ........................................................................................... 20-21
• Proportional Valve Adjustment .......................................................... 21
• Removing Range for Cleaning and Servicing .................................... 21
• Broiler Drawer .................................................................................... 21
Before You Call for Service ....................................................................... 22
Consumer Publieatlons .............................................................................. 23
Warranty ....................................................................................................... 24
PAGE

IMPORTANT SAFETY INSTRUCTIONS
General In Case of Fire:
No coold_g appliance should be used as a space 1. Turn offthe range controls.
heater. This 2. Smother the fire or flame with baking soda,
instruction is dry chemical, or a foam-type extinguisher. Do
based on safety not use water on grease fires.
considerations to
prevent potential Child Safety
hazard tothe I¢'_
consumer as well Do not leave children
as damage to the alone or unsupervised near _,[_/
the appliance when it is in
appliance, use or is still hot. Children
If the range is installed near a window; proper should never be allowed to
precautions should be taken to prevent the sit or stand on any part of
curtains from blowing over the burners creating the appliance. Children
a FIRE HAZARD. must be taught that the
appliance and utensils in it
Keep the area around the appliance clear and can be hot. Children
free from combustible materials, gasoline, and should be taught that an
other flammable vapors and materials, appliance is not a toy: They
Have the installer show you the location of the should not be allowed to play with controls or
gas shut offvalve and how to shut it off in an other parts of the unit. Let hot utensils cool in a
emergency, safe place, out of reach of sinJ1 children.
CAUTION: Do not store items of interest to
Your appliance is vented through the base of the children in cabinets above an appliance or on the
backguard. Never block the oven vent or the air backguard of a range. Children climbing on the
intakes. Do not obstruct the flowof the appliance to reach items could be seriously
combustion and ventilation air. Restriction of the injured. Do not use an appliance as a step stool
air flow to the burner prevents proper to any cabinets above.
perfornmnee.
Avoid touching the oven vent area while oven is Anti-'lip Device
on and for several minutes after the oven is To rednce the risk of tipping of the appliance
turned off. Some parts of thevent and the from unusual usage or by excessive loading of
surrounding area can become hot enough to the oven door,the appliance must be secured by
cause bums. a properly installed anti-tip device. To cheek if
Do not use the cooktop or the oven as a storage device is installed properly, use a flashlight and
area for food or cooking utensils. This instruction look underneath the range to see that one of the
rear leveling legs is engaged in the bracket slot.
is based on safety considerations to prevent a When removing the appliance for cleaning, be
potential hazard to the user and to the appliance, sure the anti-tip device is engaged when the
Misuse of the range is replaced. The anti-tip device secures the
appliance door, rear leveling leg to the floor, when properly
such as stepping, engaged.
leaning or sitting
on the door, may Cleaning
result in possible Turn off all the controls and wait for the range
tipping of the parts to cool before touching or cleaning them.
appliance or Do not toucla the burner grates or surrounding
breakage of the door and serious injuries, areas until they have had sufficient time to cool,
PAGE2

Touching a hot oven light bulb with a damp cloth x.. J spillovers may
could cause the bulb to break. Should the bulb _ ignite.
break, disconnect the power to the range before I Be sure you know
trying to remove the bulb to avoid electrical which knob
shock, controls which
Clean the range with caution. If a wet spoilge or surface burner.
cloth is used to wipe spills on a hot cooking area, Always make sure
be careful to avoid steam bums. Some cleaners the correct burner
can produce noxious fnmes if applied to a hot is turned on and that the burner has ignited.
surface. When cooking is completed, turn the burner off.
Grease Use caution when wearing garments made of
flammable material to
Use extreme caution when moving the grease avoid clothing fires. 1"_--.-_-.- Z
kettle or disposing of hot grease. Loose fitting or long
flammable. Avoid apparel should not be
letting grease deposits worn while cooking.
collect around the Clothing may ignite or
appliance, range hood, catch utensil handles.
or vent fire. Do oot Never heat an unopened container on the
leave a container of
grease around a cooking appliance. Always let surface burner or in the oven. Pressure build-up
quantities of hot fat used for deep fat frying cool may cause the container to burst resulting in
before attempting to move or handle. Iu the serious personal injury- or damage to the range.
event of a grease fire, DO NOT attempt to move Slide the oven rack oat to add or remove food,
the pan. Cover the pan with a lid to extinguish using dry, sturdy pot holders. Always avoid
the flame and tuna the surface burner off. Do reaching into the oven to place or remove food.
not douse the flame with water.Use a dry Use dry, sturdy potholders. Damp pot holders
chemical or foam-type fire extinguisher, if may eanse bums from steam. Dish towels or
available, or sprinkle heavily with baking soda. othersubstitutes should neverbe used as pot
Spills or boilovers whieh eontain grease should holdersbecause they can trail acrossthe hot
be cleaned up as soon as possible. If they are surfaee burners and ignite or get caught on
allowed to accumulate, they could ereate a FIRE range parts.
HAZARD. Use care when opening the oven door. Let any
Prepared Food Warning hot air or steam escape before removing or
replacing the food. Mways place the oven racks
Follow the food manufacturer's instructions, in the desired positions while tile oven is cool. If
If a plastic frozen food container and/or its film a rack must be moved while hot, be careful to
cover distorts,warps or is otherwise damaged avoid eontact of the pot holders with the oven
during cooking, immediately discard the food burner flame.
and its container. The food eould be
contaminated. Storage Above the Range
Cooking Safety To eliminate the hazard of reaching over hot
surface burners, cabinet storage should not be
Always adjust the surface burner's flame so that provided directly above a unit. If such storage is
is doesnot extend beyond tbe bottom of the provided, it should be limited to itemswhich are
utensil. This instruction is based on safety used infrequently and which are safely stored in
considerations, an area subjected to heat from an applianee.
Never leave a surface cooking operation Temperatures in the storage areas above the unit
unattended especially when using a high heat may be unsafe for some items, such as volatile
setting. Boilovers can cause smoking and greasy liquids, cleaners or aerosol sprays.
PAGE3

Utensil Safety flammable. Avoid their use or storage near an
Use only pails that have flat bottoms and handles appliance.
that are easily grasped and stay cool. Avoid using Self-Clean Oven
unstable, warped, easily tipped or loose handled
pans. Do not use pans if their handles twist and (select models)
cannot be tightened. Pans that are heavy to Do not clean the door gasket. The door gasket is
move when filled with food may also be essential for a good seal. Care should be taken
hazardous, not to rub, damage, or move the gasket. Do not
Always place a pan of food on a surface burner use oven cleaners of any kind in or around any
before tnrning it on and turn it offbefore part of the self-dean oven. Clean only the parts
removing the pan. listed in this booklet. Before self-cleaning the
Always tuln oven, remove the broiler pan, oven racks, and
pan handlesto /_ l __; " other utensils,and wipe off excessive spillovers.
the side or back _ )_(mI_ " It is normal for the cooktop of the range to
of the
appliance, not _ _ become hot during a self-clean cycle. Therefore,
touching or lifting the cooktop during a clean
out into the _" cycle should be avoided.
room where
they are easily
hit or reached Important Safety Notice and
by small Warning
children. To minimize burns, ignition of
flammable materials and spillage due to The California Safe Drinking Water and Toxic
unintentional contact with the utensil, do not Enforcement Act of I986 (Proposition 65)
extend handles over the adjacent surface requires the Governor of California to publish a
burners, list of substances known to the State of
California to cause cancer or reproductive harm,
Be sure the utensil is large enough to properly and requires businesses to warn customers of the
contain food and avoid boilovers. The pan size is potential exposures to such substances.
particularly important in deep fat frying. Be sure
the pan will accommodate the volume of food Users of this appliance are hereby walned that
that is to be added as well as the bubble action of the burning of gas can result in low-level
the fat.Never leave a deep fat frying operation exposure to some of the listed substances
unattended, including benzene, formaldehyde and soot, due
Never let a pan boil dry as this could damage the primarily to the incomplete combustion of
utensil and the appliance, naturalgas or liquid petroleum (LP) fuels.
Properly adjusted burners will minimize
Aluminum Foil incomplete combustion. Exposure to these
substances can also be minimized by properly
Use aluminmn foil ONLY as instructed in this venting the burners to the outdoors.
book. Improper use of aluminum foil may cause
damage to the oven, affect the cooking results, Ventilating Hood
and can also result in shock and/or fire hazards. To reduce the hazard of storage above a range,
Plastics install a ventilating hood that projects at least
five inches beyond the bottom edge of the
Many plastics are vulnerable to heat. Keep cabinets. Clean the hood frequently to prevent
plastics away from the the parts of the appliance grease from accumulating on the hood or its
that may become warm or hot. filter. Should a boilover or spillover result in an
open flame, immediately turn off the hood_ fan
Aerosol Sprays to avoid spreading the flaine.After thoroughly
Many aerosol-type spray cans are EXPLOSIVE extinguishing the flame, the fan may"be turned
when exposed to heat and may be highly on to remove any unpleasant odor or smoke.
SAVE THESE INSTRUCTIONS
PAGE4

RANGE CONTROL PANEL
Sty'ling may differ depending on the model you selected,
ELECTRONIC CLOCK
The electronic clock and timer on your Maytag Setting the Clock and Timer
range will flash 12:00 when power is first "
supplied to the range or if there is a power Clock
failure. To set the time-of-day clock:
The following _ads are found on your Maytag
electronic clocK: 1. Press the CLOCK pad.
Clock Pad 2.Press and hold the HOUR pad to set the
correct hours. To change the time by a single
This pad is used to set the time of day or to
display the currenttime when the timer is hour,give the pad a short tap.
functioning. 8. Press and hold the MINUTE pad to set the
Timer Padcorrect minutes. To change the time by a
The timer can be set from 1 minute to 1 hour single minute, give the pad a short tap.
and 59 miuutes (or two hours). It will count For example: to set the clock for 3:15, press
down by minutes, and hold the HOUR pad until 3 appears in
Hour Pad the hours display. Then press and hold the
This pad is used to set the hours for the clock MINUTE pad until 15 appears in the minutes
and timer, display.
MinutePad
This pad is used to set the minutes for the clock
and timer.
PAGE 5

Timer SURFACE COOKING
To setthe timer:
1. Press tile TIMER pad. 0:59 (or one hour)will Sealed Gas Burners
appear in the display: [NOTE:The cooktop and surface burners on
The timer will automatically begin counting ]your Maytag gas range are eonsiderably
down in increments of one minute. ] different from a conventional gas range. To
,2.To set timer for less time, press the TIMER insure proper andeffieient use of all its
pad then press and hold the MINUTE pad [ features, please take a few minutes to read
these instructions and become familiar with its
until the desired time appears in the displa)a ration.
3. To set timer for more than one hour (two ope
hours is tile maximum time that can be set),
press the TIMER pad then press the HOUR Cooktop
pad. 1:59 (or two hours) will appear in the The eooktop on gas ranges with sealed burners is
display, designed with twocontoured wells which
Press the MINUTE pad until the desired contain spills until they can be wiped up. Unlike
minutes appear in the display, a range with standard gas burners, this eooktop
doesnotlift-up nor is itremovable. To
When allthetime has elapsed, 0:00 willappearprevent &mage tothe range,do not attempt to
in the display andcontinuous beeps willsound lift the cooktop for any reason.
indicating the timer has counted down. Press the
CLOCK pad to cancel the beeps. The current i!_,
time of day will reappear in the display. •
To eaneel the timer: press the CLOCK pad
and the display will return to the current time of
day.
m
LC
Square Burner Grates
CAUTION: The burner grates must be
properlypositioned before cooking.Do not
o_erate the burners without a pan on the grate.
The grate's porcelain finish may chip without
a pan to absorb the intense heat from the
burner flame.
When reinstalling the
square grates, place
the indented sides
together so the
straight sides are at
the front and rear.
Although the burner
grates are durable,
they will gradually
lose their shine due _/7 _-----JJ
to high temperatures. WL23
PAGE 6

Sealed Burners Pilotless Ignition
The four sealed burners of your Maytag range Be sure all surface controls are set in the OFF
are secured to the cooktop and are not designed position prior to supplying gasto the range.
to be removed. Your range is equipped with a pilotless ignition
Since the four burners are sealed into the system which eliminates theneed for a constant
cooktop, boilovers or spills won't seep standing pilot light. The spark igniter is located
underneath the eooktop. Thus, there are noat the back-side of each burnen When cleaning
hidden spills in the burner box area to clean, around the surface burner,use care. Ira cleaning
cloth should catch the igniter, it could damage or
Your rm_ge features two special Power Burnersbreak it. This xx,illprevent the burner from
located in the left rear and right front positions, lighting.
These offer higher speed cooking that can be
used to quickly bring water to a boil and for
large-quaJ_tity cooking. (Power Burners are not
found on the CI/G8200 and CRG7400 models.)
POWER BURNER
Ignitor
REAR VIEW OF SEALED BURNER
Lighting the Surface Burners
To light the surface burners:
POWER BURNER 1. Place a pan on the burner grate.
2. Push in and turn the knob tothe START
A properly adjusted burner with clean ports will position. A sparking sound will be beard and
light within a few seconds. If using natural gas, the burner will light.
the flame will be blne with a deeper blue inner
core; there should be no trace of yellow in the
flame (this indicates an improper mixture of
air/gas whicb wastes fuel and should be adjusted
by a service technician), With LP gas, some
yellow tips on the flames are acceptable. This is
normal and adjustment isnot necessaD_
With some types of gas, you may hear a
"popping" sound when the surface burner is
turned off. This is a normal operating sound of
the burner.
NOTE: All four igniters will spark when any
surface burner knob is turned to the START
position,
3. Once the burner lights, turn the knob to the
desired flame size. The sparking will not stop
until the knob is turned from the START
position.
PAGE7

Selecting the FlameSizeCAUTION: If the flame should go out during
Ifa knob is turned very quickly from HIGH to a cooking operation, turn the burner to the
WARM, the flame may go out, particularly if the OFF position. If gas has aeemnulated and a
burner is cold. If this occurs, tuna the knob to stronggasodor is detected, waitfive
the OFF position. Wait several seconds,then minutes for the gas odorto disappear
light the burner again, before relighUng theburner.
___ Operating During Power Failure
To operate one or more of the surface burners
during a power failure:
1. Hold a lighted match to the desired surface
burner head.
2. Turn the control knob to START. The burner
will then light.
3. Adjust the flame to the desired level.
The flame sho_dd be adjusted so it does not
extend beyond the edge of the cooking utensil. CAUTION: When lighting the surface
This instruction is based on safety considera- burners, be sure all of the: Controls are in the
tions. Adjusting the flame size also improves OFF position. Strike the match first and hold it
your cooking efficiency,and prevents damage to in POSitionbefore turning the knob to START.
any cabinets above the rauge.
Use a HIGH flame setting to quickly-bring foods
to a boil or to begin a cooking operation. Then
reduce to a lower setting to continue eooking.
Never leave food unattended over a high
flame setting.
The MEDIUM flame setting isused tocontinue
acookingoperation. Food will notcook any"
fasterwhen a higher flame setting isused than
that needed to maintain a gentle boil.
Remember, water boils at the same temperature
whetherboiling gently or vigorously.
Use the WARM flame setting to simmer or keep
food at serving temperatures without furtber
cooking. Some cooking may take place if the
cooking utensil is covered. If food doesboil on
the WARM setting, it is possible to reduce the
heat by rotating the knob toward the OFF
position. The lowest flame size is located
adjacent to the OFF position.
Be sure to adjust the knob so there is an
adequate supply of gas to maintain a stable
flame onthe burner. Check to be sure burner
is lit and the flaine is stable.
PAGE 8

Cookware Considerations Canning
The cook-ware material, construction and size Aeeeptable water-bath or pressure canners
can play a large role in eooking performance, should not be oversized and must have a flat
Proper utensils will reduce cooking times, use bottom. The following are not recommended:
less energy and cook food more evenly, canners with ridged bottoms, oversized canners
or a very large canner that rests ontwo surface
Optimum cookingperformance can be
achieved whenheavy gauge, flat,smoothburner grates,
bottom,metal utensils with straight sidesWhen canning, use the High setting just until
and tight fitting lidsare used. When selecting the water comes toa boil or pressure is reached
eonkware, consider the following things, in the pressure canner, then reduce to the lowest
heat setting that maintains the boil or pressure.
Construction and Size Prolonged use of the Highsetting or the use of
For best heat conduction from the gas burner to incorrect canning utensils will produce excessive
the utensil,use flat bottom utensils, To heat. Excessive heat can cause permanent
determine the flatness of the bottom of a pan, damage to the range.
place the edge of a rnler across the bottom of the For more informationon canning procedures,
utensil. Hold it up to the light. Little or no light contact ),our local county extensionoffice or one
should be visible under the ruler, of the following companies who specialize in
home canning:
The flame size sbould be adjusted so it does not
extend beyond the edge of the cooking utensil. •Ball Corporation
Consumer Affairs Department
Tbis is for personal safetyand to prevent damage 345 South High St.
to the range and any cabinets installed above it. Muncie,IN 47305-2326
Material • Kerr Glass Manufacturing Corporation
Consumer Products Division
The [_an material determines how evenly and 1840 Century Park East
quickly heat is transferred from the gas burner Los Angeles, CA90067
to the pan bottom. Some widely used pan
materials are:
Aluminum Excellent heat conductor. Some foodwill cm_seit to darken orpit. Anodizing improves stain
resistance. Often used as a bottmn coating to improve the heating of other pan materials.
CopperExcellent heat conductor. Discolorseasily;requires constant polishing. Often used as a bottom
coating to improve the heating ofother pan materials.
Stainless Steel Slowheat conductor. Develops hot spots and produces uneven cooking results. Durable, attractive,
easy'to clean and stain resistant. Will distribute heat better if other metals (aluminum or copper) are
combined or sandwiched together as a bonom coating.
CastIron Slowheat conductor. Cooks evenlyonce temperature is reached. Heavy. Needs seasoning to make
cleaning easier and to prevent sticking and rusting.
Glass,Ceramic Slowheat conductors. Easytoclean.Some types may onlybe used in the oven.
or Glass-Ceramle
Porcelain-Enamel Glass-likesubstance fused to metal. Heating characteristics dependon base material (usually
aluminum, stainless steel, carbon steel or cast iron). Availablein colors and easy"to clean.
Note: Somebrands of metal, smooth bottom cookware that generallyperform wellon all types of ranges are Farberware,
Magnalite,Revere Ware,Wearever T-Fal,andsmooth bottom Club Aluminmn*.
*Brand names are the trademarks of respective mmm_aoturers.
PAGE9

USING YOUR OVEN
Pilotless Ignition Oven Racks
With this type of ignition system, the oven will The two oven racks are designed witb a lock-stop
not operate during a power failure or if the edge to keep the racks from coming completely
oven is disconnected from the wall outlet, out of the oven when there is food placed on
No attempt should be made to operate the oven them.
dnriug a power failure. To remove:Be sure the rackiscool. Pull the
Every" oven has its own characteristics. You may rackstraight out until it stops. Tilt the front end
find that the cooking times and temperatures
you were accustomed to with your previous of the rack up mad continue pulling the rack out
range may"need to be altered slightly with the of the oven.
new range. Compare your recipes with the To replace:Tilt the front end of the rack up
baking chart on page 12 or refer to a reliable and place the rack between the rack supports.
cookbook for proper recommendations, It is Slide it back until it clears the lock-stop position.
normal to notice some differences between this Lower the front and slide the rack straight in.
appliance and your old one. Pull the rack out to the lock-stop position to be
sure it is positioned correctly and then return it
Setting the Controls to its normal position.
The OVEN TEMP knob is used to select and
maintain the oven temperature. Always turn this Rack Positions
knob just to the desired temperature - not to a
higher temperature and then back. This provides It is important that air can circulate freely within
more accurate oven temperatures. Turn thisthe oven and around the food. To help insure
knob to OFF whenever the oven is not in use. this, place food in the center of the oven rack.
To set your ovenfor baking or roasting:Allow two inches between the edge of the
1. When cool, position the racks in the oven utensil(s) and the oven walls. If cooking on two
according to what you are baking, racks, stagger the food to insure proper aihlow:
2. Turn the OVEN TEMP knob to the desired Do not attempt to change the rack positions
oventemperature. Allow 10-15 minutes for when tbe ovenisbot. Use the following
preheating, guidelines when selecting the proper rack
3.Place the food in the center of the oven, position:
allowing a minimum of two inches between .........
the utensil(s) and the oven walls, ll_k h Usedforroasting largecutsofmeatand
(l_st large poultry, frozen pies, souffles, angel
4.Cheek the food for aloneness at the minimum . _si!!_) foodcake,or loavesofbread.
time given in the recipe. Cook longer if Used for roasting small cuts of meat,
necessary. Tulsa the OVEN TEMP knob to large casseroles, baking loaves of bread,
Off. Remove food from the oven. cakes (in either tube, bundt, or layer
: pans) ortwo-rack baking.
OvenVent ;Rack 3: Used for most baked goods on a cookie
: (mladle sheet or jelly roll pan, or frozen
The oven vent is located below the back panel. 2_sitior0eonvenieneefoods.
When the oven is in use, this area may feel warm ;:llaek 4: Usedformost broiI!ng andgvo-rack
or hot to the touch. Toprevent problems, do not baking.
block the vent opening in any way. " Usedforsomebroiling.
_highest
, PsS! !On)
Never place pans directly on the oven bottom,
Do not cover an entire oven rack with aluminum
foil or place foil directly under a utensil. To catch
spillovers, cut a piece of foil a little larger than
the pan and place it on the rack below the
utensil,
PAGE10

Preheating Baking
Preheating is necessary for proper baking results. General Baking "lips
It is not necessary for broiling or roasting. Allow
the oven to heat until the desired oven Baking results will generally be best when you
use tested recipes from reliable cookbooks.
temperature is reached (approximately 10-15
minutes). Follow the direntionsto the letter. Be sure to use
fresh ingredients, measure carefully,mLxas
Selecting a temperature higher than the desired instructed and use the recommended pan size.
temperature will not preheat the oven any faster. Be sure to preheat the oven if the recipe calls for
In fact, thismay have a negative effect on baking this (usually done for breads, cookies and
results, biscuits). See the previoussection for more
Oven Bottom information on preheating.
To protect the oven bottom against spillovers, Most recipesprovide minimum and maximum
use the correct cooking utensil to prevent baking times such as "bake 35-45 minutes". Do
boilovers. The oven bottom can be removed for not open the oven door to cheek the progress
cleaning, until the minimum time has elapsed. Take care
not to allow the oven door to slam shut.
Toremove:When cool, remove the oven racks.
Slide the two catches,located at each rear corner Utensils
of the oven bottom, toward the front of the oven.
Lift the rear edge of the oven bottom slightly, The finish on baking utensilsdeterminesthe
amount of browning. Colored, glass or dark,
then slide it back until the front edge of the oven
bottom clears the oven frontframe. Remove the rough,dull utensils absorb heat, resulting in a
oven bottom from the oven. browner, crisper ernst. Use this type for pies or
breads. For lighter, more delicate browning, use
To replace: Fit the front edge of the oven shiny or smooth utensils that reflect heat. These
bottom into the front frame. Lower the rear of are ideal for cakes and sugar cookies.
the oven bottom and slide the catches back to
lock the oven bottom into place. When baking in glass utensils, lower the
recommended temperature by 25°E (This is not
necessary when baking pies or easseroles.)
_t_ _/porcelainThesame rule applies when usingacoloredpan.
.1_Alwaysuse the pan size recommended in the
.recipe. Many pans have the measurements
marked on them. If there are no measurements,
measure the inside width and length of the pan.
Oven Light
The oven light mltomatically comes on whenever
the oven door is opened. When the door is
closed, push the rocker switch marked OVEN
LIGHT on the control panel to tnrn it on or off.
PAGE 11

Baking Chart
You may find these guidelines belpful when comparing the baking times, temperatures and oven rack
positionsof commonlybaked foods.
Product & Type PanSize RackPosition °TemperatureTime °°
Cake
Chocolate, two layers 9" 2, 3 or 4 350° 30-35
Yellow,two layers 9" 2,3 or 4 350 ° 30-35
White, two layers 9" 2, 3 or 4 350° 25-30
Bundt tube 1 or 2 350 °35-45
Cupcakes 2, 3 or 4 350° 15-20
Sheet Cake 15" x 10" 2, 3 or 4 350 ° 20-25
Angel Food tube 1 375° 30-40
PoundCake loaf 2, 3 or4325° 40-50
Snacking Cake 8" x 8" 2, 3 or 4 375° 30-35
Pies
Two Crust
Fiuit, fresh 9" 2, 3 or 4 4000-425 °35-55
Fruit, frozen 9"1 4000-425 ° 45-60
One Crust
Custard, fresh 9"2,3 or 4 350° 35-40
Pie Shell 9" 2, 3 or 4 400 ° 8-12
CooMes
Chocolate Chip 2, 3 or 4 350°-375 ° 8-12
Peanut Butter 2, 3 or 4 350°-375 °8-12
Sugar 2,3 or 4 3500-375 ° 8-12
Brownies 8" x 8" 2,3 or 4 350 ° 30-40
Breads
Yeast
Loaf loaf 1 or 2 375° 30-40
Rolls 2, 3 or 4 375°-400 ° 15-20
Quick
Loaf, nut or fruit loaf 2, 3 or 4 350° 45-60
Gingerbread 9" x 9" 2, 3 or 4 350 ° 40
Corubread 8"x 8" 2, 3 or 4 400°-450 ° 15-30
Combread Muffins 2, 3 or 4 400 ° 10-20
Biscuits 2, 3 or 4 4000-425 ° 10-20
Muffins 2, 3 or 4 400 ° 15-25
*The bottom rack position is #1.
**Times are only approximate and may vary depending on the recipe used.
Temperature Conversions
°Fahrenheit 200 250 275 300 325 350 375 400 425 450
°Celsius 100 120 140 150 160 180 190 200220230
PAGE 12

Common Baking Problems and Causes
If you have carefully followed the basic instructions and still experience poor results,these suggestions
may be helpful.
Problem Cause Problem Cause
STowbaking Baking or roasting time too Excessive Too little leavening.
or roasting,short. Shrinkagei Overmixing.
Temperature too low.Pantoo large.
Oven out of calibration. Oven temperature too high.
Old oven out of calibration. Baking time too long.
Incorrect useof aluminum foil. Pans too close to each other or
Oven uot preheated, ovenwall.
Oven door opened ffeqnentl)< Crmnb!y _r _ Improper measurement of
Too manypans on racks, sugar, baking powder, liquid
Cakes are uneven. Pans touching each other or or fat.
oven walls. Old baking powder.
Batter uneven in pans. Oven temperature too high.
Oven temperature too low or Baking time too long.
baking time too short. :UneVentexture. Too much liquid,
Range not level. .... Undermixing.
Undermixing. Oven temperature too low.
Too much liquid. Baking time too short.
Cakeshigh in the Temperature too high. : Cakes _tunnels, Not enoughshortening.
middle. Baking time too lung.
Overmixing. Too much baking powder.
Overmixing.
Too nmch flour. : : Oven temperature too high,
Pans touching each other or
oven walls. Batter overmLxed.
Oven temperature too high.
Cakesfall. Toomuch shortening or sugar.. Too much leavening.
Toomuch or too little liquid.
Temperature too loua Temperature too high.
Old or too little baking powder. Pan too small.
Pan toosmall. Oven temperature too high.
Oven door opened frequently. Pans touching each other or
Cakes don'tbrown Oven not preheated, overt wall.
on the bottom. Pans darkened, dented or Edgesof crust too thin.
warped. Using shiny metal pans.
Cakes don't brown Oven temperature too low.
on thetop. Overmixing. Temperaturetoolow at st_wtof
Too much liquid, baking.
Incorrect pan size or too little Filling too juic)_
batter in p_l. Using shiny metal pans.
Ovendoor opened too often. :
Cakes,cookies, Oven not preheated. _ ....
biscuits toobrown Pans touching each other or ;
on the bottom,oven walls. _ ....
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position.
Incorrectuseof alumimm_ foil.
PAGE 13

Roasting Place the meat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
Roasting is the method for cooking large, tender out of the drippings,thus allowing better heat
cuts of meat uncovered, without adding cireulation for even cooking. As the fat on top of
moisture, the roast melts, the meat is basted naturally,
eliminating the need for additim,al basting.
General lips
Most meats are roasted at 325°F. It isnot The cooking time is determined by theweight of
necessary to preheat the oven. Place the roasting the meat and the desired doneness. For more
pan on a rack which has been placed in either of accurate results, use a meat thermometer. Insert
the two lowest rack positions, it so the tip is in the center of the thickest part of
the meat. It should not touch fiatorbone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib,Remove the roast from the oven when the
ribeye, top round, high quality tip and rump thermometer registers approximately 5°F below
roast, pork leg and loin roast, veal and lamb leg, the doneness wanted. As the meat stands, the
shoulder roast and cured and smoked hams. temperature will rise.
Season meat, if desired, either before or after I NOTE: For more information on cooking meat I
roasting. Rub into the surface of the roast if [ and poultry,contact the USDA Meat and
added before cooking. [ Pout_ Hotline: at t7800-53_4555.
Roasting Chart {Thawed Meats Only)
Approximate Oven Approximate
WeightTemperature in °F Internal Roasting Time
Cut of Meat (pounds) (not preheated) Temperature (rain. per pound) °
Beef
Rib Roast (cut side do'am)4 to 8 325 ° 140°(rare) 2,5 30
160° (medium) 30 35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare)25 30
160°(medium) 30-35
Loin Tenderloin B.oast "2to 3 400° 140°/rare) 20-25
Top Sirloin Roast 3 to 6 325° 140 ° (rare) 25-30
160° (medium) 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325 ° 160° 3,5-45
Shoulder Blade Roast 4 to 6 3`25° 160° 30-40
Loin Blade or Sirloin Roast 3 to 4 325 ° 160° 35-45
Ham, Half (fitllycooked) 5 to 7 325° 140° 2545
Ham, Half (cook before-eating) 5 to 7 275° 160° 35-45
Lamb
Shoulder Roast, Boneless 3 1/2 to 5 325° 160° (medium) 35-40
170°(well) 40-4,5
Leg,Whole 5 to 7 325° 160° (medium) 30 35
I70 ° (well) 35-40
Veal
Rib Roast 3 to 5 325 ° 170 °40-45
Shoulder, Boneless 4 to 6 3`225° 170 ° 40-45
Poultry
Turkey, unstuffed** 12 to 16 3`25° 180°-185 ° 18-20
I6 to 20 325 ° 180°-185 ° 16 18
20 to `24 325 ° 180°-185 ° I4-16
Turkey, Breast 3 to 8 325°180° 30-40
Chicken, Fryer 2-1/2 to 3-1/2 375 ° 185 ° 20-24
Chicken,Roaster 4 to6 375 ° 185° !_0-25
°Times are approximate and may vary depending on the type of range used.
°°Stuft_d turkeys take longer to cook; refer to eooki_ooks for approximate time.
PAGE 14

Broiling The distance from the heat source depends on
the thickness of the meat. Thin cuts (3/4 to 1
Broiling is a method of cooking used for tender inch)should be placed 24 inches from the heat;
steaks,chops, hamburgers, chicken, fish,and thicker cuts should be placed 3-5 inches from
some fruits and vegetables. The food is placed the heat. Broil until the topof themeat is
direetly under the burner. The degree of browned. It should be approximately half cooked
alonenessis determined by the distance between by the time the top is browned.
the meat and the burner,and the length of
broiling time. If you plan to season the meat, it is better to do
so after the surface has browned. Salt tends to
General _ps delay browning which can result in overeooking.
Broiling requires the use of the broiler pan and Salting before cooking also draws the juices out
insert suppliedwith your range. It isdesigned toof the meat causing dryness.
drain excess liquid and fat away from the cooking Never leave a soiled broiler pan in the oven after
surface to prevent spatters, smoke and fire. broiling. Drippings might become hot enough to
For easier clean-up, line the broiler pan (bottom ignite if exposed directly to the burner.
piece) with aluminum foil and spray the insert
with a non-stick vegetable coating. Do not cover Setting the Controls
the broiler pan insert with aluminum foil as this 1. Before broiling, trim excess fat to prevent
prevents fat from draining into the pan below, excessive spattering or smoking. Cut slashes in
The broiler can be preheated, however, do not the outer edges of the meat to prevent curling
preheat the broiler pan. during cooking.
To prevent excessive spattering and smoking, 2. Turn the OVEN TEMP knob to Broil.
trim excess fat from the meat. Increasing the
distance between the meat and the heat source 3. Place the broiler pan on the recommended
will also help. rack positionshown in the broiling chart. If
the food is placed too close to the burner,
overbrowniug and smoking may occur.
Generally for a brown exterior and rare
Broiling Chartinterior,the meat should be
Until .youbecome more familiar with your new range,close to the burner. Place the
use the following chart as a guide when broiling foods, pan further down if you want
the meat well done.
Qumlllty&/or Approx. Minutes/Slde
FoodThicknessPositionDoneness 1st Side _zndSide4,Follow the suggested times in
Bacon thick slice middle welt4-5 1-2 the broiling chart. Meat should
Beef Patties "_/4"thick middle rare 3-4 2-3 be turned once about halfway
middle medium 5-6 3 4 through its cooking time.
middle well 5-6 4-5
Steaks 1" thick bottom rare 3 4 3-4 5. Check the doneness by cutting
bottom medium 5-7 4-6 a slit in the meat nearthe
bottom well7-8 6-7
1Vd'thick bottom rare %8 5 6 center to cheek the color.
bottom medium 8-10 6 8
bottom well1O-11 8-9
Chicken Breast Halves bottom well 8-9 7 8
Fish Fillets 1" thick middle 5-6 8-5
16"thick middle 4 5 3-5
Ham Slices JZz"thick middle 5-6 4-5
(precooked)
Pork Chops (450°) 1" thick bottom well 12-14 8-9
W_iners/Sausage middle :2-423
(precooked)
PAG E 15

CARE ANDCLEANING
Sealed Gas Burners and Continuous Clean Oven
Cooktop (select models)
IW.4BNINC.:Wait untii the burner eap is cool The oven bottom is poreelain, the remaining
before cleaning tO avoid Craeking OTCrazing 0f oven surfaces are continuous clean.The finish of
a continuous clean surface contains a special
the porcelain. .... catalyst and is identified by its dark gray color
and its rough, porous texture. Tile rough texture
Sealed Gas Burners prevents grease spatters from forming beads
The four sealed burners are secured to the which run down the walls leaving unsightly
cooktop and are not designed for removal. Since streaks. Rather, the surfb_ceabsorbs spatters and
they are sealed into the cooktop, boilovers or allows them to spread, thus exposing a larger
area to the hot oven air. The catalyst, when
spills won't seep underneath the cooktop. Thus, exposed to heat,speeds the oxidation of the soil.
there are no hidden spills to clean. The cleaning action automatically begins
The burner caps should be cleaned as necessary whenever the oven is turned on for baking or
with soap and water. Do not allow water to enter roasting. The oven must be used for cleaning to
the gas tube opening. To prevent this, use only a take place - no cleaning vail occur when the
damp, not wet, cloth for cleaning. Plastic or oven is off. The special catalytic finish must be
soap-filledscouring pads may also be used for exposed to hot oven air before tile soil will begin
difficult soils, to gradually reduce in size.
For burned-on soils, oven cleaner may be used Factors Affecting Cleaning Time
on the porcelain burner caps. Spray the oven The length of cleaning time will depend on these
cleaner sparingly to prevent it from getting on factors:
the other surfaces of the range. Rinse
thoroughly. •the type of soil,
•the amount or size of soil,
Clean the gas ports with a straight pin. Do not
enlarge or distort the ports. Do not use a •the oven temperature, and
wooden toothpick since it may break offand clog • the length of time the oven is in use.
the ports. For example, the higher the oven temperature,
the faster the cleaning action. In addition, longer
Porcelain Cooktop baking times will reduce the soil f_tster than short
The eooktop on your sealed gas burner range is periods of oven use. Heavy or fresh soils may
designed with two contoured wells which require continued use of tbe oven before they
contain spills until they can be wiped up. This fade or can be wiped up manually. The oven will
cooktop does not lift-up nor is it removable.To appear presentably clean, even though some
preventdamage to the range, do not spatters may be present.
attempt to liPt the eooktop for any reason. Manually Cleaning Heavy Spillovers
Allspillovers, especially- acidic spiIlovers, should The continuous clean oven finish will clean most
be wiped up as soon as possible with a dry"cloth, spatters during normal oven use unless there is a
To prevent possible cracking or chipping of the heavy buildup of soil. Heavy spillovers such as
porcelain, never wipe a warm or hot surface with pie or casserole boilovers will not clean
a damp cloth. Once the surface is cool, clean effectively without some manual help. The
with warm, sudsy water, crusty or vaxnish-like stains that form from these
Do not use abrasive or eanstic cleaning agents on spillovers clog the pores and prevent the finish
the porcelain finish fbr they will permanently from being exposed to the hot oven air. This
damage the finish, greatly reduces the cleaning effectiveness of tile
finish.
PAGE 16

These crustyor varnish-like stains must eitherbe Manual Clean Oven
removed or broken np before the cleaning can (select models)
effectively take place. You may clean the porcelain enamel oven
To remove heavy spillovers: Brush offheavy interior of your Maytag range using a
soil with a nylon brush or plaatie pad. Do not commercial oven cleaner. Be sure to follow all
usepaper towels,cloths orsponges because the package instructions and avoid getting the
the oven walls are rough and particles of these oven cleaner on any of the other surfaces of the
materials willrub off onthe walls, l_inse thearearange.
with clear water only. Your oven may alsobe cleaned with warm sudsy
Hints water, mild abrasive cleaners and plastic scouring
pads. Do not use metallic scouring pads because
Brittle crusts or stains can be loosened by gently they can scratch the surface. Never wipe a warm
tapping the stain with a wooden or plastic or hot surface with a damp cloth as cracking and
utensil. Brush away any loose soil that flakes off. chipping may result.
Varnish-like stains usually need to be softened For more information on cleaning your
with a small amount of water or a damp cloth. Maytag range, refer to the cleaning chart
Any remaining soil will gradually reduce with
continued oven use at normal baking on pages 18-19.
tmnperatures.
NotE:
powdered cleansers,SOap,detergeu }Qrpaste 6n I
any continuous cleauing Snrfaoe MS0, do :]
any
instruments orScrapersbecausefhey
d_age !he fin}sit.: ::i +:I
Avoid spillovers by using utensils that are large
enough to hold the 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 clean
action of the oven.
PAGE 17

RANGE CLEANING CHART
Cleaning Agents*
Many different cleaning agents are recommended for the various parts of the ranges. The following brand
names may help you to make an appropriate selection:
1. Mild abrasive cleaners such asBon Ami, Soft Scrub, Bar Keepers Friend, Cameo.
2. Mild liquid sprays such as Fantastik,Formula 409.
3. Glass cleaner such as Windex, Glass Plus.
4. Plastic and nylon scouring pads.
DO NOT USE abrasive cleansing powderssuch as Comet or Zud,soap-filled scouring padslike S.O.S. or
Brillo, commercial oven cleaners, or an automatic dishwasher except when indicated.
Be certain all range parts are cool before handling to avoid damage.
°Brand names of cleaning agents are trademarks of the respective manufacturers.
Part Cleaning Agents Tips and Precautions
Baked Enamel: Soap and water Wash, rinse,dry with soft cloth.
Side Panels MiId liquid sprays Do not use oven cleaner or ,abrasive agents.
Control Panel Glass cleaners
Broiler Drawer
BroiIer Pan and Insert Soap and water Pretreat the broiler pan and insert with a non stick
Plastie or soap-filled scouring vegetable coating such as Pam or Mazola to make
pads cleaning easier.
Dishwasher Soaking makes cleaning easier.
Burner Grates Soap and water
Soap-filled scouring pads
Dishwasher
Control KnobsSoap and water Wash, rinse, dry with soft cloth.
Mild liquid sprays For ease of cleaning, remove knobs by pulling
Glass cleaners forward.
Glass Oven Door Soap and water Avoid using excessive amountsof water which may
Glass cleanersseep behind the glass.
Metal Finishes and Trim Soap and water Do not use oven cleaner or abrasive agents.
Mild abrasive cleaners Remove stubborn soil with a paste of mild abrasive
eleaner and water.
Polish with a soft cloth.
Continued on next page
PAGE 18

Range Cleaning Chart (continued)
Part CleaningAgents Tips and Precautions
Oven Interior
Continuous Clean Cleaning action begins Brush off heavy soil with a nylon or plastic pad. Do
(select models) whenever the oven ison. not use paper towels, cloths, or sponges because
The oven must be used for the oven walls are porous and particles of these
cleaning to take place, materials will rub off on the walls.
Higher oven temperatures Rinse area with clean water only.
and longer baking timesDo not use ally type O£oven cleaner, cleanser or
speed the cleaning action, detergent on this surface.
Manual Clean Soap and water Do not usemetallicscouring pads because they will
(select models) Mild abrasive cleaners and scratch the surface.
plastic pads When using eoinmercial oven cleaners follow the
Coinmereial oven cleaner manufacturer's instructions.
Oven Racks Soap and water If racks beeoine diffieult toslide,a thin coat of
Plastic scouring padsvegetable oil on the underside of the rack will
Cleansingpowdersmake sliding eKsier.
Soap-filled scouring pads
Plastic Finishes: Soap and water Do not use abrasive cleansers.
Door HandleMild liquid sprays
Control Panel Trim
Endeaps
Manifold Panel
Porcelain Enamel Top and Soap and water Wipe up all spillovers immediately with a dry cloth
Back Panel Mild abrasive cleaners especially acid spills (milk,fruits, tomato, etc.).
Mild liquid sprays Neverwipe a warm or hotsurfacewith a damp
cloth ascracking and chipping may result.
SealedGasBurnersSoap and water Wait until the cap coolsbefore cleaning. Cleaning a
Plastic scouring pads hot burner cap may cause the porcelain to crack.
Soap-filled seoariug padsDo not allowwater oreleaning agentsto enter the
gas tube opening. To prevent this, use only a
damp, not wet, elofl_ forcleaning.
For burned-on or difficult soil, oven cleaner may be
used on the porcelain b_minrcaps. Spray sparingly
to prevent cleaner from getting on the other
surfaces of the range, Rinse thoroughl_z
PAGE 19