General Information
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©2004 Maytag Services
Rating Label
Model numbers are recorded on the rating label. Rating
label is located on the rear left side of the interrior top
burner box (remove the top burner grates and bowls), or
on the right side of the burner box on some six burner
models. Before ordering parts, write down the correct
model and serial number from rating label. This avoids
incorrect shipments and delays. Please refer to parts
reference material when ordering replacement parts.
Functional Operation
Bake
Top and bottom elements operate during bake. Bake can
be used to cook foods which are normally baked. Oven
must be preheated.
Broil
Top element operates during broil. Broil can be used to
cook foods which are normally broiled. Preheating is not
required when using broil. All foods should be turned at
least once except fish, which does not need to be turned.
Convection Bake
Upper element, lower element, and fan operate during
convection bake. Convection bake should be used for
cooking casseroles and roasting meats. Oven should be
preheated for best results when using convection bake.
Pans do not need to be staggered.
Convection Broil
Top element and fan operate when using convection broil.
Convection broil can be used to cook foods that are
normally broiled. Oven does not require preheating when
using convection broil. Food does not need to be turned
during cooking.
Convection
Rear element and fan operate during convection.
Convection should be used for cooking pastries, souffles,
yeast bread, cakes and cookies. Oven should be
preheated for best results when using convection. Pans
do not need to be staggered.
Cooking Guide
Refer to owners manual, for following recommendations
only as a guide for times and temperature. Times, rack
position, and temperatures may vary depending on
conditions and food type. For best results, always check
food at minimum time. When roasting, choose rack
position based on size of food item.
