About your oven – Maytag 8113P644-60 User Manual

Page 8

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Use a reliable recipe and accurately

measure fresh ingredients. Carefully

follow directions for oven

temperature and cooking time.

Preheat oven if recommended.

Use the correct rack position.

Baking results may be affected if the

wrong rack position is used.


Top browning may be darker if

food is located toward the top of

the oven.


Bottom browning may be darker if

food is located toward the bottom

of the oven.

Bakeware material plays an

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.


Shiny metal pan reflects heat

away from the food, produces

lighter browning and a softer crust.

Use shiny pans for baking cakes

or cookies.


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



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.


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



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.

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.

The cooking time is determined by

the weight of the meat and the

desired doneness.

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


Remove the roast from the oven

when the thermometer registers the

desired doneness.

NOTE: For more information about

food safety, call USDA’s Meat &

Poultry Hotline at 1-800-535-4555.

For cooking information, write to

the National Cattlemen’s Beef

Association, 444 North Michigan

Avenue, Chicago, Illinois 60611, or

call 1-800-368-3138.


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


Cooking time is determined by the

desired degree of doneness and the

distance between the food and the


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.

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


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.

Increasing the distance between the

meat and the burner will help reduce

spattering and smoking.

Foods that require turning should be

turned only once during broiling. Turn

after half the recommended cooking