Oven Operation | (continued) | ............................... |
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Oven Racks |
| Rack Positions |
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CAUTION: Do not attempt to change the rack posi- |
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tion when the oven is hot. |
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Your oven has two racks. They are designed with a lock- stop edge.
To remove: | Pull rack | "" |
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at the |
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straight out until it stops | _k/x" | __ / | Ill// |
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tion; lift up on the front |
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of the rack and pull out. |
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To replace: | Place rack | ,.a ^ _ _ _ _ _ , , t , i | _ | |||
_'k |
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on the rack support in | ._ |
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the oven; tilt the front |
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end up slightly: slide rack back until it clears the
position: lower front and slide back into the oven.
Do not cover an entire rack with aluminum foilorplace foil on the oven bottom. Baking results will be affected and damage may occur to the oven bottom.
Half Rack Accessory
A half rack. to increase oven ca- | _ | " | / |
sory. It fits in the left. upper por-
pacity, is available as an acces- _ _
tion ofthe oven andprovides space C_,x? for a vegetable dish when a large 0%
roaster is on the lower rack. Con-
tact your Maytag dealer for the "HALFRACK" Accessory Kit.
2
1
RACK 5 (highest position):
Used for toasting bread or broiling thin
Used for most broiling.
RACK 3: Usedformostbakedgoodsonacookiesheetorjellyroll
pan, layer cakes, fruit pies, or frozen convenience foods. RACK 2:
Used for roasting small cuts of meat, casseroles, baking loaves of bread, bundt cakes or custard pies.
RACK 1:
Used for roasting large cuts of meatand poultry, frozen pies, dessert souffles or angel food cake.
Multiple Rack Cooking:
Two rack: Use rack positions 2 and 4, or 1 and 4.
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