Maytag MOED6030LZ Manual página 6

Rapid Preheat
Rapid Preheat can be used to shorten the preheating time. Only
one standard flat oven rack should be in the oven during Rapid
Preheat. Extra racks should be removed prior to starting Rapid
Preheat. The preheating cycle should be completed before
placing food in the oven. When the Rapid preheat cycle is
complete, the oven starts a normal Bake cycle.
IMPORTANT: Rapid Preheat should be used only for single-rack
baking.
Oven Temperature
While in use, the oven elements will cycle on and off as needed to
maintain a consistent temperature, but they may run slightly hot or
cool at any point in time due to this cycling. Opening the oven door
while in use will release the hot air and cool the oven, which could
impact the cooking time and performance. It is recommended to
use the oven light to monitor cooking progress.
NOTE: On models with convection, the convection fan may run in
the non-convection bake mode to improve oven performance.
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
Broiling
When broiling, preheat the oven for 5 minutes before putting food
in, unless recommended otherwise in the recipe. Position food on
grid in a broiler pan, and then place it in the center of the oven
rack. Close the oven door to ensure proper broiling temperature.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Place the food
in the upper or lower oven. Refer to the "Positioning Racks and
Bakeware" section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the Quick Start Guide for contact
information.
Convection Cooking - Single or
Upper Oven Only
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the food
can help to speed up cooking by penetrating the cooler outer
surfaces. Food cooks more evenly, browning and crisping outer
surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil
elements, and the fan operate to heat the oven cavity. If the oven
door is opened during convection cooking or preheating, the fan
turns off immediately and the element(s) will turn off after
30 seconds. Once the door is closed, the element(s) will turn back
on.
NOTE: It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
� 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 only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking progress.
� 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 Quick Start Guide for contact
information.
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 Modes until "CONVECT BAKE" is displayed.
2. Press START for the selected oven.
3. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the
temperatures allowed, the minimum or maximum allowed
temperature will be displayed. Enter a temperature in the
allowable range.
4. Press START for the selected oven. The oven will begin
preheating. There are two preheat modes on Convect Bake
function. Use Rapid Preheating when using a single rack only,
and use the standard Preheating when using multiple racks. It
is possible to switch between "Rapid Preheating" and
"Preheating" by pressing Start for the selected oven during the
preheating.
5. Place the food in the oven and close the oven door when
preheat is completed.
6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired
temperature and then pressing START for the selected oven.
Changing the temperature once food is placed in the oven
could affect the performance.
A. Broiler grid
B. Broiler pan
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