Maytag W10600814B Convection Cooking Lower Oven Only, Convection Baking, To Set Convect Bake

BROILING CHART

It is necessary to preheat the upper or lower oven for 5 minutes when broiling. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section. For best results, use the broiler pan available for ordering in the “Accessories” section.

		UPPER OVEN			LOWER OVEN
	RACK		COOK TIME	RACK		COOK TIME
FOOD	POSITION	SETTING	(minutes)	POSITION	SETTING	(minutes)
Steak
1" (2.5 cm) thick	Upper oven broiling is possible, but for optimal
medium	performance use the lower oven.			5	HI	9-15
Ground meat patties	Upper oven broiling is possible, but for optimal					Side 1: 2-3,
4 oz (113 g), ³ " (2.0 cm) thick	performance use the lower oven.			5	HI	Side 2: 4-5
Pork chops
1" (2.5 cm) thick,
well-done	1	HI	27-31	4	HI	22-27
Chicken
bone-in, skin-on breast pieces
well-done	1	LO	40-50	3 or 4	LO	20-24
Fish*
Filets, flaky	1	LO	8-12	4	LO	8-13
Steaks, 1" (2.5 cm) thick, flaky	1	LO	18-22	4	LO	10-16

*When broiling fish, spray broiler pan with cooking oil. Do not turn fish filets.

For hamburgers that have rare interiors and seared exteriors, use “Ground Meat Patties” in the Broiling Chart.

Convection Cooking - Lower Oven Only

During convection cooking, the fan provides increased hot air circulation throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces.

■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.

■Keep heat loss to a minimum by opening the oven door only when necessary.

■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

■Test baked goods for doneness a few minutes before the minimum cooking time with a method such as a toothpick.

■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places, including the thickest part.

■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.

■When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the “Positioning Racks and Bakeware” section.

■If the oven is full, extra cooking time may be needed.

■For optimal cooking results, do not cover food.

■When roasting poultry and meat, use a broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.

To order a broiler pan, see the “Assistance or Service” section.

A

B

A. Broiler grid

B. Broiler pan

Convection Baking

Use Convect Bake for single or multiple rack baking. When convection baking, reduce your recipe baking temperature by 25°F (15°C).

To Set Convect Bake:

1.Press CONVECT BAKE until “CONVECT BAKE” is displayed in the lower text area, and “325°F (163°C)” is displayed.

“Set temp or” will scroll in the lower oven text area, followed by “Push START.”

2.Press the Temp/Time “+” or “-” pads until the desired temperature is displayed.

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