Maytag PGR4410 User Manual page 11

Oven Light
CAUTIONS:
• Disconnect power to range before
replacing light bulb.
• Use a dry potholder to prevent pos-
sible harm to hands when replacing
bulb.
• Be sure bulb is cool before touching
bulb.
• Do not touch hot bulb with a damp
cloth as this may cause the bulb to
break.
To replace light bulb:
1. Remove light bulb.
2 Replace with a 40 watt appliance bulb.
3. Reconnect power to range. Reset clock.
Leveling Legs
CAUTION:
• Be sure the anti-tip bracket secures
one of the rear leveling legs to the
floor to prevent the range from
accidentally tipping.
The range should be leveled
when installed. If the range is
not level, turn the plastic lev-
eling legs, located
at each corner of
the range, until
range is level.
LEVELING LEG
Before You Call for Service
Check These points if . . .
Part or all of appliance does
not work.
• Check to be sure plug is securely in-
serted into receptacle.
• Check or re-set circuit breaker. Check or
replace fuse.
• Check power supply.
• Check if surface and/or oven controls
have been properly set. See pages 5-6.
Surface burner fails to light.
• Check to be sure unit is properly con-
nected to power supply.
• Check for a blown circuit fuse or a tripped
main circuit breaker.
• Check to be sure burner ports or ignition
ports are not clogged. See page 4.
• Check to be sure ignitor is dry and click-
ing. Burner will not light if ignitor is
damaged, soiled or wet. If ignitor doesn't
click, turn control knob Off.
The flame is uneven.
• Burner ports may be clogged.
Surface burner flame lifts off
ports.
• Check to be sure a pan is sitting on the
grate above.
Baking results differ from
previous oven.
• Temperatures often vary between a new
oven and an old one. As ovens age, the
ANTI-TIP BRACKET
oven temperature often "drifts" and may
become hotter or cooler.
Baking results are not what
you expected.
• Check the oven temperature selected.
Make sure oven is preheated when recipe
or directions recommend preheat.
• Check rack positions. See page 7.
• Use correct pan. Dark pans produce
dark browning. Shiny pans produce light
browning. See "Cooking Made Simple"
booklet for more information on
bakeware.
• Check the use of foil in the oven. Never
use foil to cover an entire oven rack.
Place a small piece of foil on the rack
below the pan to catch spillovers.
• Check pan placement. Stagger pans when
using two racks. Allow 1–2 inches be-
tween pans and oven walls.
• Make sure the oven vent has not been
blocked. See page 6 for location.
• Check to make sure range is level.
Food not broiling properly.
• Check oven setting. See page 6.
• Check rack positions. See page 6.
• Aluminum foil was incorrectly used.
Never line the broiler pan insert with foil.
Oven smokes excessively
during broiling.
• Food too close to flame. See page 6 for
more information.
• Broiler insert covered with aluminum
foil.
• Excess fat not trimmed from meat prior
to broiling.
• A soiled broiler pan was used.
Moisture condensation
collects on oven window.
• This is normal when cooking food high in
moisture.
• Excessive moisture was used when clean-
ing the window.
Strong odor or light smoke
occurs when oven is turned
on.
• This is normal for a new range and will
disappear after a few uses. Opening a
window or turning on a fan will help
remove the smoke and odor.
• Excessive food soils on the oven bottom.
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