Baking And Roasting; Convection Cooking - Maytag MOEC6030LZ Control Manual

To Remove Roll-Out Rack:
1. Slide the rack in completely so that it is closed and engaged
with the sliding shelf.
A. Slide rails
B. Rack
C. Sliding shelf
2. Using 2 hands, lift up on the front edge of the rack and the
sliding shelf together. Slowly push rack and sliding shelf to the
back wall of the oven so the front edge of the sliding shelf sits
on the rack guides, located on the sides of the oven.
The front edge of the rack and the sliding shelf should be
higher than the back edge.
3. Using 2 hands, lift up on the front edge of the rack and sliding
shelf together.
4. Pull out the rack and sliding shelf.
To Replace Roll-Out Rack:
1. Using 2 hands, grasp the front of the closed rack and the
sliding shelf. Place the closed rack and the sliding shelf on the
rack guide.
2. Using 2 hands, lift up on the front edge of the rack and the
sliding shelf together.
3. Slowly push the rack and the sliding shelf to the back of the
oven until the back edge of the rack pulls over the end of the
rack guide.
To avoid damage to the sliding shelves, do not place more than
25 lbs (11.4 kg) on the rack.
Do not clean the roll-out rack in a dishwasher. It may remove the
rack's lubricant and affect its ability to slide.
See the "General Cleaning" section in the Owner's Manual for
more information.
Air Fry Basket (on some models)
When using the Air Fry feature, position the air fry basket directly
on top of a large baking sheet. See Positioning Racks and
Bakeware section of your Control Guide for placement of basket
and sheet for best performance. Avoid using more than one
basket to avoid uneven cooking.

Baking and Roasting

Preheating
When beginning a Bake cycle, the oven will begin preheating after
OVEN - START is pressed. The oven will take approximately
13 to 19 minutes to reach 350°F (177°C) with all of the oven racks
provided with your oven inside the oven cavity. Higher
temperatures will take longer to preheat. The preheat cycle rapidly
increases the oven temperature. The actual oven temperature will
go above your set temperature to offset the heat lost when your
oven door is opened to insert food. This ensures that when you
place your food in the oven, the oven will begin at the proper
temperature. Insert your food when the preheat tone sounds. Do
not open the door during preheat before the tone sounds.
Oven Temperature
While in use, the oven elements will cycle on and off as needed to
maintain a consistent temperature, but they may run slightly hot or
cool at any point in time due to this cycling. Opening the oven door
while in use will release the hot air and cool the oven which could
impact the cooking time and performance. It is recommended to
use the oven light to monitor cooking progress.
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
Broiling
When broiling, preheat the oven for 5 minutes before putting food
in, unless recommended otherwise in the recipe. Position food on
grid in a broiler pan, and then place it in the center of the oven
rack. Close the oven door to ensure proper broiling temperature.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Place the food
in the upper or lower oven. Refer to the "Positioning Racks and
Bakeware" section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the Quick Start Guide for contact
information.

Convection Cooking

During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the food
can help to speed up cooking by penetrating the cooler outer
surfaces. Food cooks more evenly, browning and crisping outer
surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil
elements, and the fan operate to heat the oven cavity. If the oven
door is opened during convection cooking or preheating, the fan
turns off immediately and the element(s) will turn off after
30 seconds. Once the door is closed, the element(s) will turn back
on.
NOTE: It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
� It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
� Keep heat loss to a minimum by only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking progress.
� Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
� Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
� Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
� Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
� When using more than one rack, position bakeware/cookware
on the racks to allow movement of the fan circulated air around
the food. See the "Positioning Racks and Bakeware" section.
� If the oven is full, extra cooking time may be needed.
� For optimal cooking results, do not cover food.
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