Maytag MGS5770 User Manual page 6

The control panel is designed for ease in programming. The display window on the electronic control shows time of day,
timer and oven functions. Indicator words flash to prompt your programming steps.
CONVECTBAKE ]
NOTE: Styling and features may differ slightly depending on the model. Control panel shown above includes Convect
Bake feature.
Function Pads
• Press the desired pad.
• Press the Preset (0) pad or the appropriate number pads to
enter time or temperature.
• A beep will sound when any pad is touched.
• A double beep will sound if a programming error occurs.
NOTE: Four seconds after entering the number, the time or
temperature will automatically be entered. If more than 30
seconds elapse between touching a function pad and the
numberpads, the function will be canceled and the display
will return to the previous display.
Numbers
Use to set time or temperature.
CANCEL Pad
Use to cancel all programming except Clock and Timer
functions.
BAKE Pad
Use for conventional baking or roasting.
1. Press BAKE pad.
2. Press PRESET (O) pad for 350°F. Each additional press
of the Preset (0) pad will raise the temperature 25 °. Or,
press the appropriate number pads for desired tempera-
ture.
See page 11 for additional information.
BROIL Pad
Use for top browning and broiling.
1. Press BROIL pad.
2. Press PRESET (0) pad for HI broil, press again for LO
broil, or press the appropriate number pads to set de-
sired broil temperature.
See page 15 for additional information.
CONVECT BAKE Pad
(select models)
Use for convection baking or roasting.
1. Press CONVECT BAKE pad.
2. Press PRESET (0) pad for 325°F. Each additional press
of the Preset (0) pad will raise the temperature 25 °. Or,
press the appropriate number pads for desired tempera-
ture.
See page 11 for additional information.
CLEAN Pad
Use to set self-clean cycle.
1. Press CLEAN pad.
2. Press PRESET (O)pad for"3:00" hours ofcleaning time.
3. If more or less cleaning is desired, press the appropriate
number pads. Cleaning time may be set between 2 and 4
hours.
See pages 17-18 for additional information.
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