Maytag Performa WT-TOD, User Manual, Page: 9 / 44

8
Oven Racks
CAUTION: Do not attempt to
change the rack position when the
oven is hot.
Your oven has
two racks. They
are designed
with a lock-stop
edge.
To remove: Pull
rack straight out
until it stops at the lock-stop position; lift
up on the front of the rack and pull out.
To replace: Place rack on the rack support
in the oven; tilt the front end up slightly;
slide rack back until it clears the lock-stop
position; lower front and slide back into
the oven.
Do not cover an entire rack with alumi-
num foil or place foil on the oven bottom.
Baking results will be affected and dam-
age may occur to the oven bottom.
Rack Positions
RACK 5 (highest position):
Used for some two-rack cooking.
RACK 4:
Used for most two-rack baking.
Half Rack Accessory
A half rack, to increase oven capacity, is
available as an accessory. It fits in the left,
upper portion of the oven and provides
space for a vegetable dish when a large
roaster is on the lower rack. Contact your
Maytag dealer for the “HALFRACK” Ac-
cessory Kit or call 1-800-688-8408.
Oven Bottom
Protect oven bottom against spillovers,
especially acidic or sugary spills, as they
may discolor the porcelain enamel. Use
the correct pan size to avoid spillovers
and boilovers. Never place utensils or foil
directly on the oven bottom.
The oven bottom may be removed for
easier cleaning.
To remove: When cool, remove the oven
racks. Slide the two catches, located at
each rear corner of the oven bottom, to-
ward the front of the oven.
Lift the rear edge of the oven bottom
slightly, then slide it back until the front
edge of the oven bottom clears the oven
front frame. Remove oven bottom from
oven.
To replace: Fit the front edge of the oven
bottom into the oven front frame. Lower
the rear of the oven bottom and slide the
two catches back to lock the oven bottom
in place.
1
2
3
Oven Light
(select models)
Push the switch on the control
panel to turn the oven light on and off.
RACK 3:
Used for most baked goods on a cookie
sheet or jelly roll pan, layer cakes, fruit
pies, or frozen convenience foods.
RACK 2:
Used for roasting small cuts of meat,
casseroles, baking loaves of bread,
bundt cakes, custard pies or two-rack
baking.
RACK 1:
Used for roasting large cuts of meat
and poultry, frozen pies, dessert
souffles, angel food cake, or two-rack
baking.
ROASTING POSITION:
Used for
r o a s t i n g
taller cuts of
meat or tur-
key. Place
both oven
racks, one
above the other, on the raised sides of
the oven bottom.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4,
or 1 and 4.
NOTE: Never place pans directly on the
oven bottom.