Maytag CWE5800 - Manual (Page 11)

Oven Characteristics
Every oven has its own characteristics. You may
find that the cooking times and temperatures
you were accustomed to with your previous oven
may need to be altered slightly with your new
oven. Please expect some differences with the
new appliance.
Oven Control for Lower Oven
or Double Oven Models
USING YOUR OVEN
The lower oven of the double wall oven has a
mechanical control to operate the oven. The
knob is labeled LOWER OVEN TEMP. This
knob is used to select the oven temperature.
Always turn knob just to the desired
temperature, never to a higher temperature and
then back. This allows for more precise oven
temperatures and is especially important if oven
is being set for a critical baking operation.
IMPORTANT (Self-Clean Oven Only):
DO NOT MOVE DOOR LOCK LEVER
TO THE RIGHT DURING HROILING
OR RAKING. The oven door may lock and
will not unlock imtil the oven cools.
Fan
A fan automatically turns on whenever the oven
is set for a cooking or self-clean operation. The
fan will automatically turn off when the oven has
cooled.
To operate the lower oven: Turn lower
OVEN TEMP knob to desired temperature.
After cooking, turn the lower OVEN TEMP
knob to OFF and remove the food from the
oven.
The OVEN indicator light turns on whenever the
lower oven is turned on for a cooking operation.
The light turns on and off as the oven elements
cycle on and off
Oven Racks
Wall ovens are equipped with two lock-stop oven
racks. One rack is a “straight” rack while the other
is an “off-set” rack. The lower oven has only one
oven rack.
When using two racks for baking, place the off-set
rack in the bottom rack position. It is
recommended that the straight rack be used for
broiling.
To remove: Be sure rack is cool. Pull rack out to
the “lock-stop” position. Tilt up and continue
pulling until rack releases.
To replace: Place rack on rack supports, tilt up
and push toward rear of oven. Pull rack out to
“lock-stop” position to be sure rack is correctly
replaced.
Rack Positions
Never place pans directly on the oven bottom. Do
not cover entire rack with aluminum fod or place
foil directly under utensil. To catch spillovers, cut a
piece of foil a little larger than the pan and place it
on the second rack located below the utensil.
Rack 4 — (top of oven) used for broiling thin
foods and for two rack baking.
Rack 3 — used for baking and for broiling thicker
cuts of meat.
Rack 2 — used for one- or two-rack baking and for
roasting some meats.
Rack 1 — (bottom of oven) for cooking larger
foods and for baking angel food cake or pie shells.
Place food in oven on center of rack. Allow 1 or 2
inches between edge of utensil and oven sides or
adjacent utensils. If cooking on two racks, stagger
foods on racks. Use rack positions 2 and 4 when
cooking on two racks.
Indicator Light
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