Maytag MEW6630DDW - Manual (Page 8)

7
Oven Cooking
Roasting With Convection
(select models)
When convection roasting, enter your normal roasting time
and temperature. The control will automatically prompt you to
check the food for doneness at 75% of the set time.
4. Press Convect Roast pad again or wait four seconds.
• The ROAST icon will stop flashing and light in the
display.
• 100° or the actual oven temperature will display. It will
rise in 5° increments until the preset temperature is
reached.
• The FAN icon will start to rotate. Notes:
• When convection roasting, the cooking time must be set
before setting the temperature.
• If your recipe requires a preheated oven, add 15 minutes
to the cooking time programmed.
• Roasting times can vary with different cuts of meat.
To set Convect Roast:
1. Press the Convect Roast pad.
• The ROAST and FAN icons will flash
• 00:00 will flash in the display.
• 000 lights in the display.
2. Enter the roasting time using the number pads.
• Time can be set from 10 minutes (00:10) to 11 hours,
59 minutes (11:59).
• Press Convect Roast again or wait 4 seconds.
• ‘Roast’ flashes in the display.
3. Select the oven temperature. Press the
Autoset pad for 350° F or the appropriate
number pads.
• Each additional press of the Autoset pad will increase
the temperature by 25°.
• The oven temperature can be set from 170° to 550°.
5. Allow the oven to preheat for 8-15 minutes.
• When the set oven temperature is reached, one long
beep will sound.
• To recall the set temperature during preheat, press the
Convect Roast pad.
6. Place food in the oven.
7. When 75% of the set cooking time has elapsed, the oven
light will turn on and ‘Food’ will flash in the display. Check
the cooking progress at this time. The oven light will
remain on until the Oven Light pad is pressed. Cook longer
if needed.
• Press the Convect Roast pad to recall the cook
time remaining.
• At the end of cook time, the oven will automatically keep
food warm for one hour.
8. When cooking is finished, press CANCEL pad.
9. Remove food from the oven.
Reviewed by Stewart, Steven | Released