Maytag Range 8113P644 60 User Manual

Owner’s Guide  
20-inch  
Manual Clean  
Gas Range  
TABLE OF CONTENTS  
IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . 2-4  
S Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
S Grates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
S Surface burners . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
S Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
S Oven bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
S Broiler drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
S Oven rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
S Leveling legs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
ABOUT YOUR COOKTOP . . . . . . . . . . . . . . . . . . . . . 5-6  
S Ignition system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
S Surface burners . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6  
S Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
ABOUT YOUR OVEN . . . . . . . . . . . . . . . . . . . . . . . . . 7-8  
S Aluminum foil usage . . . . . . . . . . . . . . . . . . . . . . . . . 7  
S Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
S Oven control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
S Cooking tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
ABOUT SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-15  
S Troubleshooting chart . . . . . . . . . . . . . . . . . . . 14-15  
S How to remove range for cleaning and  
servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
CLEANING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . 9-10  
S Electrical connection . . . . . . . . . . . . . . . . . . . . . . . 15  
ABOUT YOUR RANGE . . . . . . . . . . . . . . . . . . . . . . 11-13  
S Ignition system . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
INSTALLER Please leave  
Model Number:  
this manual with this appliance.  
Serial Number:  
CONSUMER Please read  
Date of Purchase:  
and keep this manual for future  
Model and serial numbers are on the rating plate, which is located on the  
sides of the lower range front frame. Use these numbers when requesting  
service.  
reference. Keep sales receipt  
and/or cancelled check as proof  
of purchase.  
FOR CUSTOMER ASSISTANCE CALL 1-800-688-9900 USA  
1-800-688-2002 Canada  
8113P644-60  
A/08/06  
 
3
IMPORTANT SAFETY INSTRUCTIONS  
Do not touch a hot oven light bulb with a damp cloth as the  
bulb could break. Should the bulb break, disconnect power  
to the appliance before removing bulb to avoid electrical  
shock.  
CHILD SAFETY  
Do not leave children alone or unsupervised near the  
appliance when it is in use or is still hot. Children should  
never be allowed to sit or stand on any part of the  
appliance.  
CHILD SAFETY  
Children must be taught that the appliance and utensils  
in it can be hot. Let hot utensils  
cool in a safe place, out of reach  
of small children. Children should  
be taught that an appliance is not  
a toy. Children should not be  
Always place a pan on a surface burner before turning it  
on. Be sure you know which knob controls which surface  
burner. Make sure the correct burner is turned on and that  
the burner has ignited. When cooking is completed, turn  
burner off before removing pan to prevent exposure to  
burner flame.  
allowed to play with controls or  
other parts of the unit.  
Always adjust surface burner flame so that it does not  
extend beyond the bottom edge of the pan. An excessive  
flame is hazardous, wastes energy and may damage the  
appliance, pan or cabinets above the appliance.  
CAUTION: Do not store items of  
interest to children in cabinets  
above an appliance or on the  
backguard of a range. Children  
climbing on the appliance or on the  
appliance door to reach items could  
be seriously injured.  
Never leave a surface  
cooking operation  
unattended especially  
when using a high heat  
setting or when deep fat  
frying. Boilovers cause  
smoking and greasy  
ABOUT YOUR APPLIANCE  
spillovers may ignite.  
Clean up greasy spills  
as soon as possible. Do not use high heat for extended  
cooking operations.  
WARNING  
NEVER use appliance door as a step stool or seat as this  
may result in possible tipping of the appliance and serious  
injuries.  
Never heat an unopened container on the surface burner  
or in the oven. Pressure build-up may cause container to  
burst resulting in serious personal injury or damage to the  
appliance.  
NEVER use this appliance as a space heater to heat or  
warm a room. Doing so may result in carbon monoxide  
poisoning and overheating of the oven.  
Use dry, sturdy pot holders. Damp pot holders may cause  
burns from steam. Dish towels or other substitutes should  
never be used as pot holders because they can trail  
across hot surface burners and ignite or get caught on  
appliance parts.  
NEVER cover any slots, holes or passages in the oven  
bottom or cover the entire rack with materials such as  
aluminum foil. Doing so blocks air flow through the oven  
and may cause carbon monoxide poisoning. Aluminum  
foil may also trap heat causing a fire hazard.  
Always let quantities of hot fat used for deep fat frying cool  
before attempting to move or handle.  
NEVER obstruct the flow of combustion and ventilation air  
by blocking the oven vent or air intakes. Doing so restricts  
air to the burners and may result in carbon monoxide  
poisoning.  
Do not let cooking grease or other flammable materials  
accumulate in or near the appliance, hood or vent fan.  
Clean hood frequently to prevent grease from  
accumulating on hood or filter. When flaming foods under  
the hood, turn the fan on.  
Do not use the cooktop or oven as a storage area for food  
or cooking utensils.  
Avoid touching oven vent area while oven is on and for  
several minutes after oven is turned off. Some parts of the  
vent and surrounding area become hot enough to cause  
burns. After oven is turned off, do not touch the oven vent  
or surrounding areas until they have had sufficient time to  
cool.  
 
4
IMPORTANT SAFETY INSTRUCTIONS  
Use caution when wearing garments made of flammable  
material to avoid clothing  
fires. Loose fitting or long  
hanging-sleeved apparel  
should not be worn while  
cooking. Clothing may  
Only certain types of glass, glass/ceramic, ceramic, or  
ignite or catch utensil  
handles.  
Always place oven racks in the desired positions while  
oven is cool. Slide oven rack out to add or remove food,  
using dry sturdy pot holders. Always avoid reaching into  
the oven to add or remove food. If a rack must be moved  
while hot, use a dry pot holder. Always turn the oven off at  
the end of cooking.  
Use care when opening the oven door. Let hot air or steam  
escape before removing or replacing food.  
PREPARED FOOD WARNING: Follow food  
manufacturer’s instructions. If a plastic frozen food  
container and/or its cover distorts, warps, or is otherwise  
damaged during cooking, immediately discard the food  
and its container. The food could be contaminated.  
UTENSIL SAFETY  
Use pans with flat bottoms and handles that are easily  
grasped and stay cool. Avoid using unstable, warped,  
easily tipped or loose handled pans. Pans that are heavy  
to move when filled with food may also be hazardous.  
To minimize burns, ignition of flammable materials and  
spillage due to unintentional contact with the utensil, do  
not extend handles  
over adjacent surface  
burners. Always turn  
pan handles toward  
the side or back of the  
appliance, not out into  
the room where they  
are easily hit or  
reached by small  
children.  
Never let a pan boil dry as this could damage the utensil  
and the appliance.  
Follow the manufacturer’s directions when using oven  
cooking bags.  
5
ABOUT YOUR COOKTOP  
IGNITION SYSTEM  
HOW TO LIGHT SURFACE BURNERS  
CAUTION: If the flame should go out during a cooking  
operation, turn the burner off. If gas has accumulated and  
a strong gas odor is detected, open a window and wait 5  
minutes for the gas odor to disappear before relighting  
burner.  
Your cooktop will feature either pilot ignition or pilotless  
ignition. If the gas supply to the range is turned off, be  
sure all controls are set in the OFF position before  
re-supplying gas to the appliance.  
To prevent damage to the cooktop or pan, never operate  
surface burner without a pan in place, never allow a pan  
to boil dry and never operate a surface burner on HIGH  
for extended periods of time.  
Pilot Ignition  
When the range is first installed, the pilots may be difficult  
to light due to air in the gas line. To bleed off air from the  
line, hold a lighted match next to the burner and turn knob  
on. When the burner lights, turn the knob off and proceed  
as directed below.  
To light surface burner:  
1. Place a pan on the burner grate.  
To light pilot: Raise cooktop and hold a lighted match  
near the pilot ports. There are two pilot ports.  
NOTE: The burner flame may lift off the burner head  
and a “roaring” sound may be heard if a pan is not  
placed on the grate before lighting the burner.  
2. Push in and turn knob to the LITE position.  
Pilotless ignition models only: A clicking sound will  
be heard and the burner will light. When one burner is  
turned on, all ignitors will spark.  
Pilotless Ignition  
INTERNATIONAL  
SYMBOLS  
RIGHT REAR  
Pilotless ignition uses a spark from the ignitor to light the  
burner. There are two ignitors for conventional surface  
burners. Once the burner lights, turn the knob to the  
desired setting. The clicking sound will not stop until the  
knob is turned from the LITE position. Once the burner  
lights, turn the knob to the desired setting. The clicking  
sound will not stop until the knob is turned from the LITE  
position.  
3. After the burner lights, turn the knob to the desired  
flame size.  
Pilotless ignition models only: The ignitors will  
continue to spark until the knob is turned from the LITE  
position.  
In the event of a power failure, the surface burner can  
be manually lighted. Be sure all controls are in the OFF  
position. Hold a lighted match to the desired surface  
burner head. Push in and turn knob to the LITE position.  
The burner will then light. Adjust the flame to the desired  
flame size.  
Adjust the flame size so it  
does not extend beyond  
the edge of the cooking  
utensil. This is for  
personal safety and to  
prevent possible damage  
to the appliance, pan, or  
cabinets above the  
appliance. This also improves cooking efficiency.  
 
6
ABOUT YOUR COOKTOP  
SELECTING FLAME SIZE  
COOKWARE CONSIDERATIONS  
Use a HIGH flame setting to quickly bring liquids to a boil  
or to begin a cooking or canning operation. Then reduce  
to a lower setting to continue cooking. Never leave food  
unattended when using a HIGH flame setting.  
Cookware, including canning equipment, which extends  
more than two inches beyond the grate, rests on two  
grates, or touches the cooktop will cause a build up of  
heat and may result in damage to the the burner grate,  
burner and cooktop.  
Cookware, such as a wok with a support ring, which  
restricts air circulation around the burner will cause heat  
to build up and may result in damage to the burner grate,  
burner or cooktop.  
Foods cook faster when the cookware is covered because  
more heat is retained. Lower the flame size when  
cookware is covered. This also improves cooking  
efficiency.  
An intermediate flame size is used to continue a cooking  
operation. Food will not cook any faster when a higher  
flame setting is used than needed to maintain a gentle  
boil. Remember, water boils at the same temperature  
whether boiling gently or vigorously.  
The cooking performance is greatly affected by the type of  
cookware used. Proper cookware will reduce cooking  
times, use less energy and produce more even cooking  
results. For best results use a heavy gauge metal pan  
with a smooth flat bottom, straight sides and a tight fitting  
lid. Select a material, such as aluminum or copper, that  
conducts heat quickly and evenly.  
Use LO to simmer or keep foods at serving temperatures.  
CANNING  
When canning, use the HI setting just until the water  
comes to a boil or pressure is reached in a pressure  
canner, then reduce to a setting that maintains the  
pressure or a boil.  
If a knob is turned very quickly from the HI to the LO  
setting, the flame may go out, particularly if the burner is  
cold. If this occurs, turn the knob to the OFF position. Wait  
several seconds, then light the burner again.  
Prolonged use of the HI setting, the use of incorrect  
canning utensils, or the use of improper canning  
techniques may produce excessive heat and result in  
permanent damage to the appliance.  
ABOUT THE SURFACE BURNER FLAME  
NOTE: For additional canning information contact your  
local County Extension Office. Or, contact Alltrista  
Consumer Products Company, marketer of Ball brand  
home canning products at 800-240-3340 or write: Alltrista  
Corp., Consumer Affairs Dept., P.O. Box 2729, Muncie, IN  
47307-0729.  
A properly adjusted burner with clean ports will light within  
a few seconds. You may hear a “popping” sound on  
some types of gas when the surface burner is turned  
off. This is a normal operating sound of the burner.  
On natural gas, the flame will be blue with a deeper blue  
core; there should be no trace of yellow in the flame. A  
yellow flame indicates an improper mixture of air/gas.  
Have a serviceman adjust the mixture if a yellow flame  
occurs. (NOTE: Adjustments are not covered by the  
warranty.)  
On LP gas, some yellow tipping may occur. This is normal  
and adjustment is not necessary.  
 
7
ABOUT YOUR OVEN  
ALUMINUM FOIL USAGE  
HOW TO SET OVEN TO BAKE  
S Do not cover an entire oven rack or oven bottom with  
aluminum foil. This will reduce heat circulation, result  
in poor baking and may damage the oven bottom.  
1.When cool, position rack  
in oven.  
2.Push in and turn OVEN TEMP  
knob to desired temperature.  
3.Place food in center of  
oven, allowing a minimum  
of 2 inches between utensil  
and oven walls.  
S Do not cover the broiler insert with aluminum foil. This  
prevents fat from draining into the pan below and in-  
creases flare-ups and smoke. However, the broiler  
pan may be lined with foil for easier clean-up.  
4.Check food for doneness at  
minimum time in recipe. Cook  
longer if necessary.  
5.Remove food from the oven and turn the OVEN  
TEMP knob to OFF.  
PREHEATING  
S Preheating is necessary for baking.  
S It is not necessary to preheat for roasting.  
S To preheat, set the oven to the desired temperature  
and allow about 8 to 15 minutes for the oven to  
preheat.  
HOW TO SET OVEN TO BROIL  
1. Place broil rack and broiler  
pan in the recommended  
rack position.  
2. Push in and turn OVEN  
TEMP knob to BROIL.  
3. It is possible to broil longer  
cooking foods such as chicke
pieces at a lower temperature  
to prevent overbrowning. Turn  
S When the oven reaches the preset temperature, the  
oven indicator light will turn off.  
S Selecting a temperature higher than desired will NOT  
preheat the oven any faster, and may have a negative  
effect on baking results.  
OVEN CONTROL  
the knob to 400 or 450°F, rath
than BROIL, for low temperature  
broiling.  
The OVEN TEMP knob is used  
to select the oven temperature.  
4. Turn meat once about halfway thorugh cooking.  
Always turn this knob just TO  
the desired temperature.  
5.Remove food from oven and turn the OVEN TEMP  
knob to OFF. After cleaning broiler pan, store it in the  
lower broil compartment.  
To accurately set the oven  
temperature, do not turn to a  
higher temperature and then  
BROILING CHART  
back.  
OVEN TEMP  
TYPE OF  
MEAT  
RACK  
POSITION  
TOTAL TIME  
(MINUTES)  
BACON  
bottom  
BROIL at 400°F  
7 to 10 minutes (well)  
BEEF STEAK  
1-inch thick  
middle  
middle  
BROIL  
15 to 20 minutes (med)  
BROIL  
20 to 25 minutes (well)  
CHICKEN  
Pieces  
bottom  
middle  
BROIL at 450°F  
30 to 45 minutes (well)  
FISH  
BROIL  
8 to 15 minutes (flaky)  
HAMBURGERS  
3/4-inch thick  
middle  
BROIL  
14 to 18 minutes (well)  
 
8
ABOUT YOUR OVEN  
BAKING TIPS  
ROASTING TIPS  
BROILING TIPS  
Broiling is used for tender cuts of  
meat or marinated meats, poultry,  
fish and some fruits and vegetables.  
The food is placed directly under the  
burner.  
Use a reliable recipe and accurately  
measure fresh ingredients. Carefully  
follow directions for oven  
temperature and cooking time.  
Preheat oven if recommended.  
Roasting is the method for cooking  
large, tender cuts of meat  
uncovered, without adding moisture.  
Most meats are roasted at 325°F. It  
is not necessary to preheat the oven.  
Cooking time is determined by the  
desired degree of doneness and the  
distance between the food and the  
burner.  
Use the correct rack position.  
Baking results may be affected if the  
wrong rack position is used.  
Place the meat fat-side-up on a rack  
in a shallow roasting pan. Placing the  
meat on a rack holds it out of the  
drippings, thus allowing better heat  
circulation for even cooking. As the  
fat on top of the roast melts, the  
meat is basted naturally, eliminating  
the need for additional basting.  
S Top browning may be darker if  
food is located toward the top of  
the oven.  
For best results, steaks and chops  
should be at least 3/4-inch thick.  
Trim excess fat to prevent excessive  
spattering or smoking. Cut slashes in  
the outer edges of the fat to prevent  
curling during cooking.  
S Bottom browning may be darker if  
food is located toward the bottom  
of the oven.  
The cooking time is determined by  
the weight of the meat and the  
desired doneness.  
Bakeware material plays an  
Use a broiler pan with an insert  
designed to drain excess liquid and  
fat away from the cooking surface.  
This is to prevent spatters and  
smoke.  
important part in baking results.  
Always use the type and size of pan  
called for in the recipe. Cooking  
times or cooking results may be  
affected if the wrong size is used.  
For more accurate results, use a  
meat thermometer. Insert it so the tip  
is in the center of the thickest part of  
the meat. It should not touch fat or  
bone.  
S Shiny metal pan reflects heat  
away from the food, produces  
lighter browning and a softer crust.  
Use shiny pans for baking cakes  
or cookies.  
For a brown exterior and rare interior,  
meat should be close to the burner.  
For well-done meat, place the broiler  
pan farther from the burner.  
Remove the roast from the oven  
when the thermometer registers the  
desired doneness.  
Increasing the distance between the  
meat and the burner will help reduce  
spattering and smoking.  
S Dark metal pan or a pan with an  
anodized (dull) bottom absorbs  
heat, produces darker browning  
and a crisper crust. Use this type  
of pan for pies, pie crusts or  
bread.  
NOTE: For more information about  
food safety, call USDA’s Meat &  
Poultry Hotline at 1-800-535-4555.  
Foods that require turning should be  
turned only once during broiling. Turn  
after half the recommended cooking  
time.  
For cooking information, write to  
the National Cattlemen’s Beef  
Association, 444 North Michigan  
Avenue, Chicago, Illinois 60611, or  
call 1-800-368-3138.  
S If using oven-proof glassware, or  
dark pans such as Baker’s  
Secret reduce the oven  
temperature by 25°F except when  
baking pies or bread. Use the  
same baking time as called for in  
the recipe.  
S If using insulated bakeware,  
expect cooking times to increase  
slightly. It is not necessary to  
adjust the oven temperature.  
If you add additional ingredients  
or alter the recipe, expect cooking  
times to increase or decrease  
slightly.  
 
9
CLEANING CHART  
ABOUT CLEANING PRODUCTS  
Read and carefully follow the manufacturer’s instructions.  
Non-Abrasive or Scratchless Plastic or Nylon  
Scouring Pads or Sponges -- Chore Boy Plastic  
Cleaning Puff, Scrunge Scrub Sponges, or Scotch-Brite  
No Scratch, Cookware or Kitchen Sponge.  
Test a small inconspicuous area using a very light  
pressure to see if the surface may scratch or discolor.  
This is particularly important for porcelain enamel, highly  
polished or shiny metal or plastic surfaces, and painted  
surfaces.  
Abrasive Scouring Pads -- S.O.S., Brillo Steel Wool  
Soap, Scotch-Brite Pads.  
(Brand names for the above cleaning products are registered  
trademarks of the respective manufacturers.)  
Glass Cleaners -- Bon Ami, Cinch, Glass Plus, Windex.  
Dishwashing Liquid Detergents -- Dawn, Dove, Ivory,  
Joy.  
CAUTION  
S Be sure appliance is off and all parts are cool before  
handling or cleaning. This is to avoid damage and  
possible burns.  
Mild Liquid Spray Cleaners -- Fantastik, Formula 409.  
Non-Abrasive Cleaners -- Bon Ami, paste of baking  
soda and water.  
S If a part is removed, be sure it is correctly replaced.  
Mildly Abrasive Powder or Liquid All Purpose  
Cleansers -- Ajax, Barkeepers Friend, Cameo, Comet,  
Soft Scrub.  
S To prevent staining or discoloration, clean  
appliance after each use.  
CLEANING CHART  
PARTS  
CLEANING AGENTS  
CLEANING PROCEDURES  
Never cover insert with aluminum foil as this prevents the fat from  
draining to pan below.  
1. Remove from oven after use. Cool then pour off grease.  
2. Place soapy cloth over insert and pan; let soak to loosen soil.  
3. Wash in warm soapy water. Use soap filled scouring pad to remove  
stubborn soil.  
Broiler pan  
and insert  
S Soap and water  
S Plastic or soap  
filled scouring pad  
S Dishwasher  
4. Broiler pan and insert can be cleaned in the dishwasher.  
Burner box  
S Soap and water  
S Paste of baking  
soda and water  
S Non-abrasive  
plastic pad or  
The burner box is located under the lift-up cooktop. Clean frequently to  
remove spillovers. If soil is not removed and is allowed to accumulate, it may  
damage the finish. To clean remove grates and surface burners and clean  
with soap and water, rinse and dry.  
sponge  
S Liquid cleaner  
S Glass cleaner  
Control knobs S Soap and water  
S Mild liquid sprays  
For ease of cleaning, turn off knob and remove by pulling forward.  
1. Wash, rinse, and dry. Do not use abrasive cleaning agents as they may  
scratch the finish and remove the markings.  
S Glass cleaners  
2. Turn on each burner to be sure knobs have been correctly replaced.  
Enamel, painted  
S Backguard  
S Broiler door  
S Manifold panel  
S Oven door  
S Soap and water  
S Mild liquid cleaner  
S Glass cleaner  
NOTE: Use dry towel or cloth to wipe up spills, especially acid (milk, lemon  
juice, fruit, mustard, tomato sauce) or sugary spills. Surface may discolor or  
dull if soil is not immediately removed. This is especially important for white  
surfaces.  
1. When cool, wash with warm soapy water, rinse and dry. Never wipe a  
warm or hot surface with a damp cloth as this may damage the surface  
and may cause a steam burn.  
S Side panels  
2. For stubborn soil, use mildly abrasive cleaning agents such as baking  
soda paste or Bon Ami.  
3. Do not use abrasive, caustic or harsh cleaning agents such as steel wool  
pads or oven cleaners. These products will scratch or permanently  
damage the surface.  
 
10  
CLEANING CHART  
PARTS  
CLEANING AGENTS  
CLEANING PROCEDURES  
Grates  
S Soap and water  
S Non-abrasive  
plastic pad  
Grates are made of porcelain--coated steel. They can be cleaned at the sink  
with soap and water or in the dishwasher. To clean baked on soil, place a  
damp soapy paper towel over the grate and let stand for 30 minutes. Use a  
non--abrasive plastic pad to scour stubborn soil.  
NOTE: Never operate burner without a grate in place. To protect the porce-  
lain finish on the grate from excessive heat, never operate surface burner  
without a cooking utensil on the grate. It is normal for grates to lose their  
shine over a period of time.  
Metal finishes  
S Door handle  
S Soap and water  
S Glass cleaner  
S Plastic or non-  
abrasive pad or  
sponge  
1. Wash with soap and water or a glass cleaner and a soft cloth.  
2. To prevent scratching or dulling of the finish, do not use mildly abrasive,  
abrasive, or harsh cleaners, or caustic cleaners such as oven cleaners.  
Oven rack  
S Soap and water  
S Plastic scouring  
pad  
S Cleansing powders  
S Soap-filled  
scouring pad  
1. Clean with soapy water.  
2. Remove stubborn soil with cleansing powder or soap-filled scouring pad.  
Rinse and dry.  
Porcelain enamel S Soap and water  
Porcelain enamel is glass fused on metal and may crack or chip with misuse.  
It is acid resistant, not acid proof. All spillovers, especially acid or sugar  
spillovers, should be wiped up immediately with adry cloth. This is especially  
important around the vent opening for smoothtop cooktop. Surface may  
discolor or dull if soil is not removed.  
S Cooktop  
S Paste of baking  
soda and water  
S Non-abrasive  
plastic pad or  
sponge  
S Oven bottom  
S Oven interior  
1. When cool, wash with soapy water, rinse and dry.  
S Oven cleaner  
2. Never wipe off a warm or hot surface with a damp cloth. This may cause  
cracking and chipping.  
3. Never use oven cleaners, abrasive or caustic cleaning agents on exterior  
finish of range. Oven cleaners can only be used on porcelain oven cavity.  
NOTE: Protect oven bottom against excessive spillovers especially acid or  
sugary spillovers as they may discolor the porcelain. Use the correct size  
cooking utensil to avoid boilovers. Never place cookware or aluminum foil  
directly on the oven bottom.  
Silicone Rubber  
Door Gasket  
S Soap and water  
Door gasket is located on the oven front frame. DO NOT REMOVE  
GASKET. Wash with soap. Rinse thoroughly.  
Surface burners  
S Soap and water  
S Paste of baking  
soda and water  
S Plastic scouring  
sponge or pad  
S Mildly abrasive  
cleaner  
For ease of cleaning, remove soil from the burner as soon as burner has  
cooled. If food boils over, remove pan to another burner. Then, cool soiled  
burner and clean.  
Clean, when cool, after each use with warm soapy water. Remove stubborn  
soil by scouring with a non--abrasive plastic scouring pad and a paste of  
baking soda and water. Clean ports with a straight pin or small metal paper  
clip. Do not enlarge or distort the ports. Do not use a wooden toothpick. It  
may break off and clog port. Surface burners can be dried in the oven set at  
170°F. Burner must be dry before use.  
 
11  
ABOUT YOUR RANGE  
IGNITION SYSTEM  
Your oven will feature either pilot ignition or pilotless  
ignition. If the gas supply to the range is turned off, be  
sure all controls are set in the OFF position before  
re--supplying gas to the appliance.  
To replace: Insert the two pins on the back of the cooktop  
into the holes in the backguard. Lower the top into place  
applying pressure at the front edges to secure top to the  
range.  
Pilot Ignition  
BURNER GRATES  
To light oven pilot: When cool, remove oven racks and  
oven bottom. With the oven thermostat knob in the OFF  
position, hold a lighted match to the pilot located at the  
back end of the oven burner. Once the pilot lights, replace  
oven bottom and racks.  
CAUTION: Do not operate a surface burner without a pan  
on the grate. The porcelain finish on the grate may chip  
without a pan to absorb the intense heat from the burner  
flame.  
Burner grates must be properly positioned before cooking.  
Burner grates are durable but may gradually lose their  
shine due to usage and high temperatures.  
Grates for the porcelain cooktop are square. When  
installing square grates, place indented sides together so  
straight sides are at front and rear.  
Pilotless Ignition  
With this type of ignition system, a glo bar will light the  
oven burner. The oven will not operate during a power  
failure or if the oven is disconnected from the wall outlet.  
NOTE: A lighted match will not light the burner. No  
attempt should be made to operate oven during a  
power failure.  
SURFACE BURNERS  
Surface burners are secured in place during transportation  
with a shipping screw.  
COOKTOP  
The cooktop featuring conventional surface burners lifts  
up for easy cleaning of the burner box area.  
To remove: When cool, first remove grates and drip  
bowls, if equipped. Grasp two front burner wells and lift  
up. The top can be completely removed.  
Once the range is installed, these may be removed to  
allow quick and easy removal of the burner.  
To remove: Lift up and support or remove the cooktop.  
When cool, grasp burner head and tilt to release tab from  
slot near ignitor or pilot. Lift up and toward back of  
cooktop until air shutter end of burner releases from valve.  
To replace: Insert air shutter end of burner over valve and  
lower into place. Replace cooktop. Turn on burner to be  
sure burner has been correctly replaced.  
 
12  
ABOUT YOUR RANGE  
OVEN BOTTOM  
To remove: When cool, loosen the two screws located  
CAUTION  
along the front of the oven bottom. Slide the screws back  
to release the front of the oven bottom. Grasp oven  
bottom, lift up and pull forward until rear tabs release.  
Then, remove oven bottom from oven.  
S Be sure all packing material is removed from oven  
before turning on.  
S Do not use oven for storing food or cookware.  
S Many aerosol-type spray cans are EXPLOSIVE  
when exposed to heat and may be highly flammable.  
Avoid their use or storage near the oven.  
S Allow steam and hot air to escape before reaching  
into oven to check, add, or remove food.  
S Prepared Food Warning: Follow food manufacturer’s  
instructions. If a plastic frozen food container and/or  
its cover distorts, warps, or is otherwise damaged  
during cooking, immediately discard the food and its  
container. The food could be contaminated.  
S Follow the manufacturer’s directions when using  
oven cooking bags.  
To replace: Insert the tabs into the slots on the back oven  
wall. Lower into place. Slide two screws forward and  
tighten. Be sure bottom is fitted into slots and screws are  
tight. If not correctly replaced, oven bottom may become  
warped and cooking results will be affected.  
OVEN DOOR  
CAUTION  
S WARNING: NEVER place excessive weight on or  
stand on an open oven door. This could cause the  
range to tip over, break the door, or injure the user.  
BROILER DRAWER  
To remove: When broiler is cool, remove broiler insert  
and pan. Open drawer halfway and pull metal clip located  
in center of drawer bottom upward as far as it will go  
(about 2 inches). The drawer can now be pulled all the  
way out of the compartment.  
S NEVER place fingers between hinge and front oven  
frame. Hinge arms are spring mounted. If  
accidently hit, the hinge will slam shut against oven  
frame and could injure your fingers.  
When baking, be sure oven door is completely closed.  
Baking results will be affected if door is not closed.  
The oven door is not designed to be removed by the  
consumer.  
When opening the oven door, allow steam and hot air to  
escape before reaching in oven to check, add or remove  
food.  
To replace: Slide grooves at top of drawer onto guide  
rails at sides of broiler compartment and push drawer in to  
close.  
 
13  
ABOUT YOUR RANGE  
Rack Positions:  
OVEN RACK  
S For optimum results, air must circulate freely within  
the oven and around the food. To help ensure this,  
place food in the center of the oven. Allow two  
inches between the edge of the pan(s) and the oven  
walls.  
CAUTION  
Do not attempt to change the rack position when the  
oven is hot.  
S Position the rack so the food is in the center of the  
oven. Use either rack position 2 or 3.  
The oven rack is designed with a safety lock-stop position.  
This prevents the rack from accidently coming completely  
out of the oven when pulling the rack out to add or remove  
food.  
RACK 3: Used for baked goods on a cookie sheet or jelly  
roll pan, or frozen convenience foods.  
RACK 2: Used for most baking, roasting small cuts of  
meat, and large casseroles.  
To remove oven rack:  
1. When rack is cool, pull rack straight out until it stops at  
the lock-stop position.  
RACK 1: Used for roasting large cuts of meat and large  
poultry, pies, souffles, or angel food cake.  
NOTE: If it is necessary to change rack position when  
rack is hot, use potholders to protect hands.  
4
2. Tilt the front end of the rack up.  
3. Continue pulling rack out of oven.  
3
2
1
RACK  
SUPPORT  
LEVELING LEGS  
CAUTION  
To replace oven rack:  
WARNING: The anti-tip bracket provided with this  
range must secure one of the rear leveling legs to the  
floor. This bracket prevents the range from accidently  
tipping.  
1. Place rack on the rack supports in oven.  
2. Tilt the front end of the rack up slightly.  
3. Slide rack back until it clears the lock-stop position.  
The installer should level the range when it is installed.  
4. Lower front of rack and slide rack straight back into  
oven.  
If the range is not level, turn the leveling legs, located at  
each corner of the range, until range is level. Place level  
on an oven rack to determine if range is level.  
5. Pull rack out to the lock-stop position to be sure rack is  
correctly replaced. Push rack back into oven and close  
oven door.  
Cooking results can be affected if the range was not  
properly leveled during installation.  
 
14  
ABOUT SERVICE  
CAUTION  
S Do not attempt to service this appliance yourself  
unless directed to do so in this manual or the chart  
below. Refer all other servicing to a qualified servicer  
or call us at 1-800-688-9900.  
S Locate and mark circuit breaker or fuse. Never  
replace a blown fuse or reset a circuit breaker until  
you know what caused the problem. Always replace  
a blown fuse with one of the correct amperage, do  
not use a substitute.  
S Always disconnect power to unit before any servicing  
by tripping circuit breaker to the OFF position or by  
removing the fuse.  
TROUBLESHOOTING CHART  
PROBLEM  
CAUSE  
CORRECTION  
Surface burner fails to light.  
a. power supply not connected  
a. connect power, check circuit  
breaker or fuse box  
b. see page 5 for instructions on  
bleeding air from the gas line  
c. clean ports with straight pin or small  
metal paper clip  
b. air in the gas line  
c. clogged burner port(s)  
d. surface control not completely  
turned to the LITE position or turned  
too quickly from the LITE position  
e. power failure (pilotless ignition)  
d. turn control to the LITE position until  
the burner ignites, then turn control  
to desired flame size  
e. see page 5 to light burner during a  
power failure  
Burner flame is uneven.  
a. clogged burner port(s)  
a. clean ports with straight pin  
Surface burner flame lifts off port  
or is yellow in color.  
a. air/gas mixture not proper  
a. call serviceman to adjust burner  
NOTE: Some yellow tipping with LP  
gas is normal and acceptable.  
NOTE: Be sure installer properly  
adjusted range at time of installation.  
Oven burner fails to light.  
a. power supply not connected  
b. power failure  
a. connect power, check circuit  
breaker or fuse box  
b. oven will not operate during a power  
failure  
c. See page 7  
c. oven incorrectly set  
Popping sound heard when  
burner extinguishes.  
This is a normal sound that occurs with some types of gas when a hot burner is  
turned off. The popping sound is not a safety hazard and will not damage the  
appliance.  
Baking results are not  
satisfactory.  
browning is too pale, too dark or  
is uneven.  
food cooks unevenly.  
food is underdone or  
overdone.  
a. oven not preheated or set at correct  
temperature.  
b. used incorrect rack position  
c. incorrect use of aluminum foil  
d. oven bottom incorrectly replaced  
e. oven thermostat sensing device is  
out of the holding clip(s).  
a. preheat oven 8 to 15 minutes  
b. see page 13  
c. see page 7  
d. replace oven bottom correctly  
e. reinstall thermostat sensing device  
 
15  
ABOUT SERVICE  
PROBLEM  
CAUSE  
CORRECTION  
Baking results differ from  
previous oven.  
a. Oven seems hotter or cooler than  
your previous oven.  
a. 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.  
Oven smokes  
excessively during  
a broil operation.  
a. food too close to burner  
a. move broiler pan down one rack  
position  
b. trim fat  
c. apply sauce during last few minutes  
of cooking. If meat has been  
marinated, drain thoroughly before  
cooking  
d. always clean broiler pan and insert  
after each use  
b. meat has too much fat  
c. sauce applied too early or marinade  
not completely drained  
d. soiled broiler pan  
e. broiler insertcovered with aluminum  
foil  
e. never cover insert with foil as this  
prevents fat from draining to pan  
below  
f. oven bottom is soiled  
f. clean oven bottom  
Strong odor or light smoke  
when oven is turned  
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.  
on the first few times.  
HOW TO REMOVE RANGE FOR CLEANING  
AND SERVICING  
Follow these procedures to remove appliance for cleaning  
or servicing:  
ELECTRICAL CONNECTION  
Appliances which require electrical power are  
equipped with a three-prong grounding plug which  
must be plugged directly into a properly grounded  
three-hole 120 volt electrical outlet.  
1. Shut-off gas supply to appliance.  
2. Disconnect electrical supply to appliance, if equipped.  
3. Disconnect gas supply tubing to appliance.  
4. Slide range forward to disengage range from the  
anti-tip bracket. (See Installation Instructions for  
location of bracket.)  
Always disconnect powe
appliance before servici
5. Reverse procedure to reinstall. If gas line has been  
disconnected, check for gas leaks after reconnection. A  
qualified servicer should disconnect and reconnect the  
gas supply. (See Installation Instructions for gas leak  
test method.)  
The three-prong grounding plug offers protection against  
shock hazards. DO NOT CUT OR REMOVE THE THIRD  
GROUNDING PRONG FROM THE POWER CORD  
PLUG.  
To prevent range from accidently tipping, range must be  
secured to the floor by sliding rear leveling leg into an  
anti-tip bracket supplied with the range.  
WARNING: Possible risks may result from abnormal  
usage, including excessive loading of the oven door  
and of the risk of tip over, should the appliance not be  
reinstalled according to the installation instructions.  
If an ungrounded, two-hole or other type electrical outlet is  
encountered, it is the personal responsibility of the  
appliance owner to have the outlet replaced with a  
properly grounded three-hole electrical outlet.  
 
WARRANTY & SERVICE  
What is Not Covered By These Warranties  
Warranty  
1. Conditions and damages resulting from any of the following:  
Limited One Year Warranty -  
a. Improper installation, delivery, or maintenance.  
Parts and Labor  
b. Any repair, modification, alteration, or adjustment not authorized by the  
manufacturer or an authorized servicer.  
For one (1) year from the original retail  
purchase date, any part which fails in  
normal home use will be repaired or  
replaced free of charge.  
c. Misuse, abuse, accidents, or unreasonable use, or acts of God.  
d. Incorrect electric current, voltage, electrical and/ or gas supply.  
e. Improper setting of any control.  
2 Warranties are void if the original serial numbers have been removed, altered,  
or cannot be readily determined.  
Canadian Residents  
The above warranties only cover an  
appliance installed in Canada that has been  
certified or listed by appropriate test  
agencies for compliance to a National  
Standard of Canada unless the appliance  
was brought into Canada due to transfer of  
residence from the United States to  
Canada.  
3. Light bulbs, water filters and air filters.  
4. Products purchased for commercial or industrial use.  
5. The cost of service or service call to:  
a. Correct installation errors. For products requiring ventilation, rigid metal  
ducting must be used.  
b. Instruct the user on the proper use of the product.  
c. Transport the appliance to and from the servicer.  
The specific warranties expressed above  
are the ONLY warranties provided by the  
manufacturer. These warranties give you  
specific legal rights, and you may also have  
other rights which vary from state to state.  
6. Any food loss due to refrigerator or freezer product failures.  
7. Expenses for travel and transportation for product service in remote locations.  
8. Outside of the United States and Canada this warranty does not apply. Contact  
your dealer to determine if another warranty applies.  
9. Consequential or incidental damages sustained by any person as a result of any  
breach of these warranties. Some states do not allow the exclusion or limitation  
of consequential or incidental damages, so the above exclusion may not apply.  
CUSTOMER'S SOLE AND EXCLUSIVE  
REMEDY UNDER THIS LIMITED WARRANTY  
SHALL BE PRODUCT REPAIR AS PROVIDED  
HEREIN. IMPLIED WARRANTIES, INCLUDING  
WARRANTIES OF MERCHANTABILITY OR  
FITNESS FOR A PARTICULAR PURPOSE, ARE  
LIMITED TO ONE YEAR OR THE SHORTEST  
PERIOD ALLOWED BY LAW. MAYTAG  
CORPORATION SHALL NOT BE LIABLE FOR  
INCIDENTAL OR CONSEQUENTIAL  
If You Need Service  
First see the Troubleshooting section in your Use and Care Guide or call the dealer  
from whom your appliance was purchased or call Maytag Services, LLC, Customer  
Assistance at 1-800-688-9900 USA and 1-800-688-2002 Canada to locate an  
authorized servicer.  
DAMAGES. SOME STATES AND PROVINCES  
DO NOT ALLOW THE EXCLUSION OR  
LIMITATION OF INCIDENTAL OR  
• Be sure to retain proof of purchase to verify warranty status. Refer to  
WARRANTY for further information on owner’s responsibilities for warranty  
service.  
CONSEQUENTIAL DAMAGES, OR  
• If the dealer or service company cannot resolve the problem, write to Maytag  
Services, LLC, Attn: CAIR® Center, P.O. Box 2370, Cleveland, TN 37320-2370, or  
call 1-800-688-9900 USA and 1-800-688-2002 Canada. U.S. customers  
using TTY for deaf, hearing impaired or speech impaired, call 1-800-688-2080.  
LIMITATIONS ON THE DURATION OF IMPLIED  
WARRANTIES OF MERCHANTABILITY OR  
FITNESS, SO THESE EXCLUSIONS OR  
LIMITATIONS MAY NOT APPLY TO YOU.  
THIS WARRANTY GIVES YOU SPECIFIC  
LEGAL RIGHTS AND YOU MAY ALSO HAVE  
OTHER RIGHTS, WHICH VARY STATE TO  
STATE OR PROVINCE TO PROVINCE.  
• User’s guides, service manuals and parts information are available from Maytag  
Services, LLC, Customer Assistance.  
Notes: When writing or calling about a service problem, please include:  
a. Your name, address and telephone number;  
b. Model number and serial number;  
c. Name and address of your dealer or servicer;  
d. A clear description of the problem you are having;  
e. Proof of purchase (sales receipt).  
Form No. A/08/06  
Part No. 8113P644  
©2006 Maytag Appliances Sales Co.  
All rights reserved.  
Litho U.S.A.  
 

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