Maytag electric range Owner's Manual page 15

PROBLEM
Baking results differ
from previous oven.
Food not broiling
properly.
Oven smokes
excessively during
broiling.
Strong odor or
light smoke when
oven is turned
on the first few
times.
ABOUT SERVICE
POSSIBLE CAUSES
1. Oven seems hotter or cooler than
your previous oven.
1. Oven incorrectly set.
2. Used incorrect rack position.
3. Broil element was not preheated.
4. Used aluminum foil incorrectly.
5. Oven door was closed during
broiling.
1. Food placed too close to broil
element.
2. Broiler insert covered with aluminum
foil.
3. Meat is too fatty.
4. Marinade not completely drained
before broiling.
5. Basted meat too early during
broiling.
6. Used a soiled broiler pan.
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.
SUGGESTED CORRECTIONS
1. Oven temperatures may vary between the new
and the old oven. As ovens age, the oven
temperature often "drifts" and may become hotter
or cooler. Also, newer ovens may operate
differently from older ovens. You should expect
some differences in baking results.
1. See page 7.
2. See page 11 for information on broiling.
3. For optimum browning, preheat the broil element
for 3 minutes before placing food in the oven.
4. The broiler pan can be lined with foil; never line
the broiler insert with foil.
5. Always leave door opened to the broil stop
position (opened about 4-inches) during broiling.
1. Move broiler pan down one rack position.
2. Never cover insert with foil as this prevents fat
from draining to pan below.
3. Trim excess fat before broiling.
4. Completely drain marinade from meat.
5. Baste meat during the last few minutes of
cooking.
6. Always clean broiler pan and insert after use.
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