Rack Positions; Oven Vent; Oven Racks - Maytag RS-1 User Manual

Oven Cooking
Pilotless Ignition
(select models)
Your range is equipped with pilotless ig-
nition. With this type of ignition system,
the gas automatically shuts off and the
oven will not operate during a power
failure.
A lighted match will not light the oven
burner. No attempt should be made to
operate the oven during a power failure.

Oven Vent

When the oven is in use, never block the
vent opening.
The oven vent is located at the base of the
backguard. When the oven is in use, this
area may become hot enough to cause
burns. Do not place plastics near the vent
opening as heat from the vent could dis-
tort or melt the plastic.
Oven Light
(select models)
Push the switch on the control panel
to turn the oven light on and off. On select
models the oven light automatically comes
on whenever the oven door is opened.

Oven Racks

CAUTION:
Do not attempt
to change the rack position when the
oven is hot.
Your oven has two racks. They are de-
signed 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
9
, cont.
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 toasting bread or broiling thin,
non-fatty foods.
RACK 4:
Used for most two-rack baking.
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.
Half Rack
(select models)
To install in oven:
1. Always in-
Support
stall half rack
when oven is
cool.
2. Grasp top center
of the half rack.
Align the side arm support between the
top fourth and fifth oven rack guides.
Insert the two tabs on the back frame of
the half rack into the slots on the upper
left rear of the oven wall.
3. Push firmly on the top surface of the half
rack until the tabs slide into the slots and
the half rack side arm support rests on
the fourth oven rack guide.
4. Check for proper installation by placing
your hand on the top surface of the half
rack and pressing down firmly.
To remove from the oven:
When the oven is
cool, grasp the top
center of the half
rack and pull up-
ward until the back
tabs on the rack
slide out of the oven
back slots.
NOTES:
•
Do not use cookware that extends
beyond edge of the half rack.
•
For best results, allow two inches
between the pan placed on the half
rack and the oven side wall.
•
When opening the oven door, allow
steam and hot air to escape before
reaching into the oven to remove
food.
•
Use caution when removing items
from the half rack to avoid burns.
•
Carefully remove items from the
lower rack to avoid disturbing the
half rack.
•
"HALFRACK" Accessory Kit is avail-
able when not included with range.
Call 1-800-688-8408 to order.
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