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The

Answer Book

LaunderingLaundering

DishwashingDishwashing CookingCooking

RefrigerationRefrigeration

$3.00

Table of Contents

Welcome to The Answer Book!

A large number of consumers’ questions and problems regardingmajor appliances deal with the use of the appliance and related items,rather than a mechanical malfunction. This reference book isdesigned to help you solve these non-mechanical problems.

Although we have tried to include the most commonly encounteredsituations, there will always be unusual or extraordinary situations.However, in most cases we believe you will find The Answer Book

to be just that.

The Consumer Information TeamMaytag Appliances403 West 4th Street NorthP.O. Box 39Newton, Iowa 50208515-791-8402

Note: The photos used in the Laundering and Dishwashing sections are provided compliments of Procter and Gamble.

Laundering . . . . . . . . . . . . . Pages 3-12

Dishwashing. . . . . . . . . . . Pages 13-22

Cooking . . . . . . . . . . . . . . Pages 23-30

Refrigeration . . . . . . . . . . Pages 31-39

Laundering 3

ResourcesResources available for consumers regarding washer and dryer usage, questions and problems include:

Questions & Answers

Tangling – 700CG

Effects of Water Temperature On Laundry Results – 701CG

Dryer Exhausting – 702CG

Linting – 703CG

Poor Cleaning – 704CG

Residue/Poor Rinsing – 705CG

Wrinkling – 706CG

Pilling – 707CG

Unknown Staining – 708CG

Long Drying – 709CG

Fabric Damage – 710CG

Energy Conservation – Washers – 711CG

Energy Conservation – Dryers – 712CG

Maytag Washers – 600CM

Maytag Water-Saver Washers – 601CM

Maytag Dryers – 602CM

Maytag Neptune™ Washer – 604CM

Unique Sounds of a Maytag Neptune™ Washer – 605CM

Other Resources

Clothes Washer Buying Guide – 803CG

Clothes Dryer Buying Guide – 212YG

Water Temperature Chart – 396YG

Soil Removal Chart – 397YG

Laundering ContentsWasherFabric Damage and Clothes Tearing. . . . . . . . . . . . . . . . . 4

Lint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Poor Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Residue/Poor Rinsing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Spots and Stains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-10Fabric Softener Stains. . . . . . . . . . . . . . . . . . . . . . . . . . 8Greasy/Oily Stains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Brown or Reddish Stains . . . . . . . . . . . . . . . . . . . . . . . 9Dye Transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Unknown Stains. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Tangling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Mineral Deposits in Washer (Lime, Rust) . . . . . . . . . . . . 11

Wrinkling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Washer Stops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

DryerClothes Take Too Long To Dry . . . . . . . . . . . . . . . . . . . . 12

Staining on Dryer Tumbler . . . . . . . . . . . . . . . . . . . . . . . 12

Laundering4

Fabric Damage & Clothes TearingCauses:1. Age and normal wear.

• Inspect all clothing before placing in washer.

• Use a delicate or hand washable cycle with the item(s).

• Hand wash the item in a sink or wash tub.

2. Chemical damage. Contact with chlorine bleach, batteryacid, acne medication, solutions used by hairdressers orhousehold cleaners containing bleach, etc. can cause tears,holes or yellow discoloration. Edges around the holes

will be very weak and tear easily.

Use an ultraviolet light to aid in identifying damage.Damaged areas will appear blackened or dark under thelight. Hold light about 24 inches from item. (Terry cloth isnot suitable for testing.)

• Use the proper amount of chlorine bleach stated on theback of the bottle.

• Use a bleach dispenser if available or dilute one cupbleach in four cups water and add to the tub when agi-tation starts.

• Avoid wiping up bleach spills with laundry.

• Avoid contact of laundry items with skin medicationcontaining benzoyl peroxide. After using the product,wash hands with soap and water and dry hands withpaper towels.

3. Failure to mend rips and tears before laundering.

• Any rips or tears need to be mended before washing orthe laundering process may make them larger.

4. Fraying. Occurs from abrasion during normal weararound the edges of towels, pillow cases and on collar tipsand cuffs, etc. For example, the collar tip rubbing againstthe shirt while it is being worn.

• Do not overload. Clothes must circulate freely in thetub. Permanent press loads should be smaller than reg-ular loads.

• Sort carefully. Do not wash and dry heavy, abrasivearticles, such as towels, jeans, or sweatshirts with per-manent press or delicate items.

• Avoid overdrying. This may cause abrasion of shirt col-lars and cuffs. Remove shirts from dryer as soon asthey are dry.

5. Insects, mice or pets. Crickets, silverfish and mothsmay eat fabric, causing holes of varying size. Pets may usetheir claws to cause the damage.

• Look for insects on the clothing. Customers may needto use moth balls or an alternative storage area to pro-tect clothing.

6. Poor construction.

• Look for seams which are not completely finished off orfor any loose threads.

• Some garments are made of lower quality fabrics.

• Check “second” or outlet store purchases carefully fordefects.

7. Snagging/tiny holes.

Cotton/Polyester knits snag very easily because they are aseries of loops. Sharp or rough objects can catch one ormore loops causing a snag. This may occur in the washtub if an item is washed with other items having zippers orhooks. Some snags may be manufacturing defects unno-ticed at the time of purchase. However most snaggingoccurs during normal wear and use.

Terry cloth has small loops of thread on the surface, so itsnags easily during normal use by rough towel bars, laun-dry hampers, jewelry, hair brushes, etc.

• Avoid washing any rough objects with items which maysnag. Close all zippers and fasten hooks and eyes.

• Do not overload. Match the water level to the size ofthe load.

• Check washer tub, agitator or door for rough spots, etc.,with a nylon hose. Any rough spots will snag the nylonsand identify a potential snag.

Laundering 3

1. Improper sorting. Washing lint-givers (terry cloth, tow-els) with lint-catchers (corduroy, velveteen, most manufac-tured fibers).

• Separate lint-givers from lint-catchers.

2. Incorrect amount of detergent. A full capful or scoop-ful of detergent in the washer provides the most benefit inholding lint and soil in suspension.

• The amount of detergent used is determined by:

a. The size of the load;

b. Degree of soil;

c. Water hardness.

Water Hardness Chart

Rating Grains/Gallon Parts/Million

Soft 0-3 grains 0-59

Average 4-9 grains 60-119

Hard 10-13 grains 120-179

Very Hard 14G grains 180G

To determine water hardness, use a Water Hardness TestKit or contact the local water utility or county extensionoffice.

• Detergent manufacturer’s recommendations are forwashing a “normal” load. More detergent should beused if:

a. The size of the load is extra large; or

b. The degree of soil is heavier than “average”; or

c. The water is harder than 10 grains per gallon.

• Similarly, less than the recommended amount of deter-gent may be used (1/2 capful or scoop) if:

a. A small load is being washed; or

b. The load is very lightly soiled; or

c. A partial fill is selected; or

d. The water is soft (0-5 grains).

• If a packaged water conditioner is needed, use the fol-lowing recommendation.Top loading – use 1/3 to 1/2 cup with detergent.Front loading – use 2 tablespoons to 1/8 cup with detergent.

3. Overloading.

• Top-loading washers: Place dry, unfolded clothesloosely in the tub to the top row of holes for a maxi-mum load.

• Front-loading washers: The tub can be loaded com-pletely full, but not packed tightly.

4. Using a water-saver washer. Colored permanent pressand knits may attract lint from water used in previousloads.

• Start with a fresh fill for these loads and use a REGU-LAR cycle if saving the wash water.

Mistaken for LintResidue:

A white substance left on the clothes at the end of thewash cycle. It is NOT EASILY BRUSHED OFF and overtime, colors may dull. See page 7 for more details.

Pilling:

Manufactured fibers such as polyester, acrylic, or blends ofthese fibers have a natural tendency to “pill” due to abra-sion from normal wear. When a fiber breaks, it simply balls up on the fabric surface. This is characteristic ofthese fibers, and is not the fault of the washer or dryer.Lint can become enmeshed in the little balls of fiber mak-ing the pills appear more obvious.

5

LintLint is small fibers of fabric that have broken off during wear or laundering. Itis easily brushed away from the fabric. Some lint will always be created byany washer and flushed down the drain. Excessive linting is usually due toreasons other than the washer design or mechanical malfunction.

Causes:

* Brand names are trademarks of respective manufacturers.

Laundering6

1. Not using hot enough water.

• The water heater should be set to deliver a minimum120°F (49°C) hot water at the tap. (Water temperaturesup to 140°F (60°C) provide better results.) Take intoconsideration how far the water has to travel from thewater heater.

• If the capacity of the hot water heater is not largeenough to provide adequate hot water, do not run thewasher when there are other household demands forhot water.

2. Incorrect amount of detergent.

• See “Lint” page 5.

3. Cold water washing. Oily soils are harder to remove incold water. All detergents are ineffective in water 65°F or

lower.

• A cold water wash (65-85°F) is recommended only forvery lightly soiled or brightly colored garments.

• Use a liquid or pre-dissolved granular detergent.

4. Overloading.

• Clothes need to circulate freely.

• Top-loading washer: Load with dry, unfolded items up tothe top row of holes.

• Front-loading washer: The tub can be loaded completelyfull, but not packed tightly.

• Load the washer with articles of different sizes to allowfree circulation in the water.

5. Using an inexpensive detergent in hard water. Theseproducts contain only sodium carbonate and will affectlaundering results no matter what brand or model washeris used. Clothes may not get as clean and colored fabricsmay lose or change color. A lint-like residue may bedeposited on clothes from a reaction with hardness minerals.

• Use a detergent containing both aluminosilicates andsodium carbonate. This combination does a better jobof softening the water. The ingredients are listed on thelabel.

• Install a water softener to eliminate hardness mineralsfrom the water supply.

• Use the hottest water possible for the fabric.

6. No soaking or pre-treating.

• If an item is heavily soiled or stained, soak for 30 min-utes or less.

• Pre-treating soiled areas prior to washing with handsoap, pretreat products such as Shout* or liquid deter-gent improves results.

Poor CleaningPoor cleaning is usually the cumulative effect of any or all of the situationslisted below occurring over an extended period of time. Clothes often turngray and “dingy” looking.

Causes:

Enzyme based pre-treats are best for removing

protein stains such as blood or grass.


Laundering 37

Poor Rinsing/ResidueThe rinse cycle is designed to flush water through fabric removing soil, sudsand detergent residue. The best indication of proper rinsing is the final resultafter washing and drying. If residue is noticed on clothes, it will appear asstreaks and is more noticeable on dark colored loads. Residue is NOT EASILYBRUSHED OFF and is many times mistaken for linting or poor rinsing. Dryerdrying usually removes residue from clothes.

Causes:1. Using an inexpensive detergent in hard water. These

products contain only sodium carbonates and will affectlaundering results no matter what brand or model ofwasher is used. A lint-like, white residue may bedeposited on clothes from a reaction with hardness minerals, especially if the water is harder than 14 grainsper gallon.

• Purchase a detergent with a combination of sodium car-bonate and aluminosilicates to act as water softeners.The ingredients are listed on the label.

2. Incorrect amount of detergent.

• See “Lint” page 5.

3. Cold water washing. Water may be too cold to activatedetergent ingredients. A minimum of 65°F is required foractivating both liquid and granular detergent. Granulardetergent may not dissolve completely in cold water.

• A liquid detergent is recommended for better dissolvingin cold water.

• Pre-dissolve granular detergent in hot water beforeadding it to the wash tub.

• If cold water setting is below 65°F, allow about a 1/4 ofthe wash tub to fill with hot water and then switch backto cold water.

4. Overloading.

• Top loading washers – Place dry, unfolded clothesloosely in the wash tub up to the top row of holes.

• Front load washers – The tub can be loaded completelyfull of items, but not packed tightly.

5. Use of rinse-added fabric softener. A chemical reac-tion between rinse-added fabric softeners and detergentmay create white deposits on clothes.

• Dilute rinse-added fabric softener with warm water inthe fabric softener dispenser.

• Clean any spilled detergent from the dispenser beforeadding fabric softener.

• Change brands of fabric softener.

• Do not use fabric softener in every load.

6. Washer not draining fast enough.

• Check the pump-out time on a vertical washer:

a. Select maximum water level and allow washer to fill.

b. Manually advance the dial to the final spin on REGU-LAR or press “Spin” on touch models.

c. Time how long it takes from the start of spin untilyou hear all of the water is out of the tub. The watershould all drain out within 90 seconds.

d. If there is water remaining in the tub, there may be adrain restriction such as a kinked drain hose.

Laundering8

Fabric Softener Stains (Blue, Pink, Green, Yellow or Gray Stains)Causes:1. Improper use of liquid fabric softener. These stains

will vary in color depending on the color of the fabric soft-ener. They may appear gray if they have attracted soilfrom the load.

• Concentrated liquid fabric softener must be dilutedwith water when used in the fabric softener dispenser.

• Do not pour undiluted fabric softener directly onto fabric.

• Lifting the lid of top loading washers and interruptingthe first spin after the wash cycle will cause fabric soft-ener to be dispensed improperly, which may causestaining.

• To Remove Fabric Softener Stain – Dampen thestained area and rub with a bar of soap (Ivory or Dove).Then, relaunder the article in the hottest water possible.

Spots and Stains

Greasy/Oily StainsCause:1. Dryer-added fabric softeners sheets. A greasy or oily

looking stain on fabric may be the result of:

• Overloading the dryer. A washer load is a dryer load.

• Adding dryer-added sheets after the dryer has been run-ning for a period of time with heat temperature selected.

• Lightweight synthetic garments such as nylon or polyesterseem to have an affinity for stains from dryer-added soft-eners. If stains occur on these items frequently, use arinse-added softener.

• To Remove – Dampen the stained area and rub with abar soap (Ivory or Dove). Then relaunder the item inthe hottest water possible.

These stains can attract soil and rust in subse-

quent washings and appear gray/black.

Laundering 39

Brown or Reddish StainsCause:1. Iron or manganese in the water supply.

• Avoid using chlorine bleach on rust stains. It willmake them darker and more obvious.

• When iron is dissolved in the water, use granular deter-gent plus a non-precipitating water conditioner, such asCalgon or Spring Rain*. Better results may be obtainedby dissolving detergent and water conditioner in thewash before adding the clothes. Be certain that allclothes are down into the water before starting washer.

• If the iron is suspended in the water (it will settle out),attach a rust filter to the faucet and inlet hoses or to thewater line.

• If iron or manganese stains are a recurring problem, thecustomer may need a special filter or chemical feederinstalled in the home to remove these minerals from thewater supply.

To remove:

Launder with RoVer* Rust Remover Part No. 057961 usingthe directions below:

• Top loading washers:

a. Fill the washer with water (no detergent), selecting atemperature suitable for the fabric (hot or warm).

b. Add 1/3 cup RoVer and let it dissolve by agitation.

c. Add clothes and allow washer to complete the cycle.

d. Follow up with an additional wash with detergent.

• Front loading washers:

a. Place 2 tablespoons of RoVer in the detergent dis-penser area.

b. Place the items in the tub and close the door.

c. Select a temperature suitable for the fabric (hot orwarm).

d. Start the washer.

e. Follow up with an additional wash with detergent.

• Colored fabrics:

a. Dissolve one teaspoon of RoVer in a cup of water.

b. Place one drop of this solution on a hidden area ofthe item, making sure it penetrates the fabric.

c. Let dry.

d. If there is no change in color, RoVer should not dam-age the item. Follow the directions for the specificwasher.

• Stubborn stains:

These may be removed by soaking articles in a solutionof 1/3 cup RoVer and five gallons of water. Do not use agalvanized tub for soaking as RoVer will damage galva-nized iron.

Dye TransferCause:1. Color from one garment “bleeds” onto others

in the load.

• Dye transfer may be impossible to remove.

• Use caution when placing wet or damp clothes in aclothes hamper or pile.

• Always sort brightly colored garments and wash sepa-rately.

• If the clothes are still wet, immediately spray withSpray & Wash* and relaunder.

• Use chlorine bleach if safe for the fabric. If not safe,use a commercial color remover according to packagedirections.


Laundering10

1. Location of the stains.

• Stains appearing predominantly on the front, neckline,seat, knees, cuffs, socks, etc. usually mean theyoccurred while the garment was being worn or used.For example, stains around the neckline and shouldersare often due to hair care products. The pattern indi-cates the staining occurred prior to laundering.

2. Number of garments stained.

• If only one or two items in a load were stained, this gen-erally means the garment was stained before launder-ing. In the rare event a washer or dryer was to staingarments, the stain would appear throughout the load.

A washer or dryer cannot “select” one item to stainwhile leaving other items unaffected.

3. Bunched stains. These are scattered throughout a smallarea as if the item was wadded or bunched up when itcame in contact with a staining substance. They oftenhave a “tie-died” appearance to them. Bunched stainsoccur when the item is lying in a pile on the floor, in ahamper, laundry basket or in the wash tub before launder-ing.

• Avoid placing wet or stained garments in a pile or in thelaundry hamper. The dye can transfer to other pieces ofgarment.

4. Pinched stains in the washer. These are often gray orblack in color and appear as though the garment wascaught or pinched. The garments may be getting caughtbetween the tub and tub cover or under the base of theagitator. While it is unusual for this to happen, it is morelikely to occur in older models and if the washer is beingoverloaded.

5. Pinched stains in the dryer. If these stains appear aftercoming out of the dryer, they may be caused by a mis-aligned dryer tumbler. A garment may get caught betweenthe dryer tumbler and the front or rear bulkhead.

• To remove pinch stains from the washer or dryer:

a. Soak stain in cold water for 20 minutes.

b. Pre-treat with pre-dissolved granular detergent, liquiddetergent or a special pre-treat product. Let the itemstand for 30 minutes.

c. Launder in the hottest water possible for the fabric.Use chlorine bleach, if safe for the fabric.

d. Do not dryer dry until the stain has been

removed.

e. If the stain persists, repeat the procedure. In somecases, the stain may only be lightened or may beimpossible to remove.

Unknown StainsMany times it is difficult to exactly identify a stain. The stain may have occurredwhile the item was being worn or used. Or, the stain may have been transferredfrom other items in the wash load. The following patterns can offer some clues.

Causes:

TanglingSince part of the mechanical action of a washer is to circulate clothes for goodcleaning, some tangling can be expected. However, excessive tangling isn’t normal.

Causes:1. Wrapping shirts and sheets around the agitator.

• Place the entire item in one portion of the wash tub.

2. Washing only one type of clothing (all shirts, sheets orall delicates).

• Load the washer with articles of different sizes to allowfor free circulation in the washer. For example, washno more than one or two sheets or similar large articlesunless smaller articles are added to complete the load.

3. Not using a proper water fill.

• Match the amount of water to the volume of clothes.Not enough water or overloading can cause severe tan-

gling. If excessive amounts of water are used for aload, there is a chance tangling may occur.

4. Not fastening belts, hooks and buttons.

• Fastening hooks and eyes and closing all belts and but-tons will reduce the likelihood of tangling to occur.

5. Choosing the right cycle.

• In a front load washer, the permanent press cycleshould be less prone to tangling.

Pinch stains can be very difficult to remove.

Laundering 311

Washer StopsCauses:1. Unbalanced loads. This will occur most likely in the spin

cycle due to overloading or heavy garments ending up onone side of the wash tub. It is possible for too much waterin the tub to trip the unbalanced switch when it goes into aspin because of the small volume of clothing.

• Check that the washer is level from front to back and sideto side.

• When washing heavy items, distribute the load evenlyafter the tub has come to a complete stop.

2. Using the “all-fabric” delicate cycle.

• A delicate wash action is created by alternating betweenperiods of agitation and soak.

• A washer pause may be the result of this special delicatecycle.

3. Normal washer pauses.

• These naturally occur between segments of the washcycle (fill, agitate and spin).

• The washer is preparing to tumble in the opposite direction.

4. Lid not closed.

• Close the lid to start the washer.

• For safety reasons, no washer will spin unless the lid isclosed.

• Select models will not agitate with the lid open.

WrinklingDryer drying is essential to remove wrinkles from most perma-nent press and other “no-iron” garments. However, some gar-ments may require ironing.

Causes:1. The washer.

• Avoid overloading. Permanent press loads should besmaller than regular loads.

• Use the EASY CARE/PERMANENT PRESS cycle, espe-cially if washing clothes in hot water. This cycle auto-matically provides a cool-down rinse to minimize wrin-kles.

• Avoid using the Max Extract spin option. By not select-ing the Max Extract spin option, items are less likely tocome out wrinkled.

• Avoid laundering heavy permanent press articles such aswork clothes and heavy pants or jackets with lighter per-manent press articles such as shirts and blouses.

• Proper use of fabric softener will help minimize wrin-kles.

2. The dryer.

• Use the EASY CARE/PERMANENT PRESS setting to getthe maximum cool down.

• Use the correct temperature and dryness setting. Avoidoverdrying.

• Remove clothes from the dryer immediately when thetumble action stops.

• Do not dry more than a single wash load; do not com-bine loads for drying.

• If only one or two articles are being dried, add a few sim-ilar articles, even though they are dry, to insure propertumbling.

3. Heat-set wrinkles.

• The item should be ironed to restore the smooth surface.

• Proper laundering will help maintain a wrinkle-freeappearance.

4. Wrinkles in “no-iron” fibers like polyester, acrylic or

nylon.

• These fibers still require some touch-up ironing for asmooth appearance. This is especially true if the fabricis woven rather than knit.

5 None of the above solutions resolve wrinkling.

• When wrinkling still occurs, the permanent press finishon the garments is not of good quality or wearing off andironing is necessary.

Hard Water Mineral DepositsCauses:1. Lime or chalk like substance. This is caused by calcium

build-up on the lint filter or tub.

• Cleaning a top load washer with RoVer* Rust Remover:

a. Fill washer with hot water and 1/3 cup RoVer, Part No.057961.

b. Agitate 1 minute, soak 15 minutes, followed with aregular wash.

c. If the manual clean lint filter has deposits, soak inRoVer or a solution of vinegar & water.

• Cleaning a front load washer with RoVer Rust Remover:

a. Place 2 tablespoons RoVer in the detergent dispenserand use a hot water wash.

b. Set for Cotton/Sturdy fabrics and a Regular/Normalsetting. Press Start.

c. Follow with a regular wash.

2. Rust. Iron in the water causes a reddish or brown stain.

• Refer to the cleaning steps for lime.

Laundering12

Clothes Take Too Long To DryHow long a load takes to dry depends on many variables, such as size of load, garment thick-ness, fiber content, etc. In general, we estimate 6 bath towels (weighing approximately 5pounds) will dry in a dryer in about 40-50 minutes, including a brief cool-down. A 12 piecepermanent press load with slacks, shirts, shorts, dress, etc., (weighing approximately 5pounds) will dry in 30-40 minutes including a cool-down. When the load comes out of aNeptune™ washer using a max extract spin option, dry times may be 5 to 10 minutes shorterthan the above stated times. Keep in mind as the load size increases, so will the drying time.

Causes:1. Obstruction in exhaust ducting, hinged hood cover,

extra long exhaust vent or use of flexible ducting.

• Check for extra lint or debris blocking the duct.

• The hinged hood cover should open freely with theamount of air being exhausted from the dryer.

• Plastic flexible duct should be replaced with rigid

metal duct or flexible metal duct.

2. Overloading.

• A washer load is a dryer load

3. Failure to clean the lint filter.

• The lint filter should be cleaned after each use to pro-mote shorter drying times and energy efficiency.

4. Mixing loads.

• Avoid drying heavy and lightweight clothes in the sameload.

• When washing one item like a rug, place a few smallitems to balance the load. This will help spin morewater out of the load.

5. Washer not spinning properly. This results in excesswater remaining in the clothes.

• Check the pump-out time on a vertical washer:

a. Select maximum water level and allow washer to fill.

b. Manually advance the dial to the final spin on REGU-LAR or press “Spin” on touch models.

c. Time how long it takes from the start of the spin untilyou hear all of the water is out of the tub. The watershould all drain out within 90 seconds.

d. If there is water remaining in the tub, there may be adrain restriction such as a kinked drain hose.

6. Wrong temperature or degree of dryness.

• Check the temperature selected for drying and howmuch moisture is left in the items.

7. Dryer may be in regular or extended cool-down

period.

• Check the control dial for where the setting presentlystates.

Staining in The Dryer TumblerCause:1. A crayon, ink pen, felt tip marker or even excessive

dye from new towels or blue jeans can cause staining

of the dryer tumbler.

• It is important to remove excessive staining from thetumbler using one of the following cleaning agents sothe dye is not transferred to other items.

a. A spray cleaner such as Fantastik or Formula 409*.

b. A laundry pre-treat product such as Spray n’ Wash orShout*. The aerosol types often work better for thispurpose.

c. A mildly abrasive cleanser such as Soft Scrub or BonAmi*. Be sure to rub lightly.

• Wipe with a damp cloth.

• Tumble a load of old rags or towels on the REGULARcycle using either the REGULAR or DELICATE temper-ature for 20-25 minutes. This will make sure any excessstain is removed.

After completing these steps, it may be possible to still seethe stain on the tumbler. However, as long as the abovesteps are followed, there should not be any transfer of thestain.


Dishwashing 313

Questions & Answers

Etching – 726CG

Hard Water Filming – 727CG

Rust Staining – 788CG

Dishwasher Poor Cleaning – 728CG

Dishwasher Poor Drying – 729CG

Factors Affecting DW Results – 730CG

Maytag Dishwashers – 626CM

Energy Conservation – DW – 731CG

Maytag Intellisense Dishwashers – 627CM

Other Resources

Dishwasher Buying Guide – 825CG

ResourcesResources available for consumers regarding dishwasher usage, questions and problems include:

Dishwashing ContentsUnremoved Food Soils . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Sand-Like Deposit in the Bottoms of Cups and Glasses or on Dishes . . . . . . . . . . . . . . . 15

Cloudy Glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-17Hard Water Filming and Water Spotting . . . . . . . . . . 16Etching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Poor Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Discoloration of Dishes or the Dishwasher Interior. . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Dishwasher Odor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Suds or Foam in the Dishwasher . . . . . . . . . . . . . . . . . . 19

Detergent Remains in the Dispenser Cup. . . . . . . . . . . . 19

Unfamiliar Sounds/Noisy Operation . . . . . . . . . . . . . . . . 19

Chipping of Dinnerware and Glassware. . . . . . . . . . . . . 20

Metal Marks on Dishes or Glassware . . . . . . . . . . . . . . . 20

Discoloration of Silverplate. . . . . . . . . . . . . . . . . . . . . . . 21

Stainless Steel Discoloration or Rusting . . . . . . . . . . . . 21

Pitting of Metals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Tarnishing (Sterling or Silverplate). . . . . . . . . . . . . . . . . 21

Items Not to be Washed in the Dishwasher . . . . . . . . . . 22

Dishwashing14

Unremoved Food SoilsCauses:1. Water temperature is too low.

• Water heating dishwashers require a minimum of 120° Finlet water and regular use of the heating options. Non-water heating dishwashers need 140° F inlet water foroptimum cleaning results.

• Run water from the hot water tap before starting thedishwasher. This clears the line of cold water and isespecially helpful when using a short wash cycle.

• Avoid other activities needing hot water (such as laun-dry and showers) while running the dishwasher.

2. Inappropriate amount of dishwasher detergent for

the degree of water hardness or the amount of food

soil.

• The general recommendation is one teaspoon of deter-gent for each grain of water hardness (gpg), with a mini-mum of three teaspoons when water is soft.

Refer to the following chart:

Water Hardness Detergent Use

Soft (0-3 grains) 3 tsp.

Medium (4-9 grains) 4-9 tsp.

Hard (10-13 grains) 10-12 tsp.

Very Hard (14G grains) (see page 16)

To determine water hardness:

a. Use a Water Hardness Test Kit(Maytag Part No.038184).

b. Contact the local water utility or state universityextension service.

• For normal or longer cycles, place the prescribedamount of detergent in each of the cups.

• When choosing a light wash or shorter cycle, place theprescribed amount of detergent in the main wash cup

only.

3. Improper loading.

• All items should be loaded so they are separated andfacing the center.

• Large bowls or pans should not be placed over the cen-ter of the lower rack where they could block the washaction of the center spray tower.

• Larger items should not be placed so that they shieldsmaller items from the wash action.

• Bowls should not be nested together as water is thenunable to reach all of the surfaces.

• Spoons and other silverware should be loaded withsome handles up and some down to prevent nesting.

• Avoid loading items in a manner that would restrict therotation of the spray arms.

• Avoid loading large objects in a position that wouldblock the detergent dispenser from opening.

4. Improper water fill. After filling, the water level shouldbe about even with the heating element in the bottom ofthe dishwasher.

If the water level is low:

• Check to be sure that there are not other hot wateractivities (such as laundering or showers) occurring atthe same time the dishwasher is running.

• Check that the dishwasher is level from front to backand side to side.

• Check for an immobilized float.

• Check for low water pressure.

5. Use of old or caked dishwasher detergent.

• Detergent should be fresh and stored in a cool, dryplace.

• Detergents should NOT be stored under the kitchensink.

• Detergents should not be stored for extended periods oftime prior to use.

Dishwashing 315


• Glasses should NOT be placed over the tines. The tinesinterfere with the water flow and can inhibit properwashing and rinsing.

• Large pots, pans, dishes and bowls should be carefullyloaded so as not to cover the center spray tower.

• Flatware or other items should not dangle downthrough the rack where interference with the spray armrotation could occur.

2. The shape of some items.

• Narrow openings such as those found on baby bottlesand vases inhibit adequate wash and rinse action. Ifchanging the position of the item does not solve theproblem, the item should be washed by hand.

3. Water temperature is too low.

• For optimum results, water heating dishwashers requirea minimum of 120° F inlet water and regular use of theheating options. Non-water heating dishwashers need140° F inlet water for optimum results.

• Run the hot water before starting the dishwasher inorder to clear the line of cold water.

4. Use of granular dishwasher detergent which has been

stored inappropriately or for too long.

• Detergent should be fresh.

• Detergent should be stored in a cool, dry place. Itshould not be stored under the kitchen sink. (Storagein a damp environment can deactivate the cleaningingredients in the detergent.)

• Name brand dishwasher detergent should be used.Poor quality detergents may not dissolve adequately.

5. Inappropriate amount of dishwasher detergent for

the degree of water hardness.

• Refer to the chart on page 14.

6. Low water level in the dishwasher.

• Avoid other hot water usage activities while using thedishwasher.

• Check for an immobilized float.

• Check for low water pressure.

• Be sure the dishwasher is level.

7. Mechanical.

• Filter is cracked or dislodged.

• Lower spray arm is split or rotating too rapidly or tooslowly.

Sand-Like Deposit in the Bottoms of Cups and Glasses or on DishesCauses:

Dishwashing16

Hard Water Filming and Water SpottingCauses:1. Not using enough dishwasher detergent for the

degree of water hardness. Hard water minerals coatthe surface of the glassware, creating a film.

• The amount of detergent should be increased accordingto the degree of water hardness (one teaspoon pergrain). Refer to the chart on page 14.

• For water hardness over 12 grains, add additional deter-gent (1 teaspoon for each grain over 12) at the begin-ning of the main wash portion of the cycle. (Open thedoor, add detergent to bottom of the tub, close thedoor). The dishwasher will continue through the cycle.

• When water has over 15 gpg of hardness, it is very diffi-cult to achieve acceptable dishwashing results.Extremely hard water can make it virtually impossibleto achieve acceptable results and a mechanical watersoftener is recommended.

• Packaged water softeners such as Calgon* or SpringRain* are not recommended for use in an automaticdishwasher as they create excessive suds.

2. Water temperature is too low.

• The water heater should be set at a higher setting or thewater heating options on the dishwasher should be rou-tinely used.

• Run the hot water before starting the dishwasher inorder to clear the line of cold water, especially whenusing a shorter wash cycle.

3. Not using a rinse aid such as Jet Dry* or Cascade

Rinse Aid*.

• A rinse aid improves the sheeting action of the water,allowing it to slide off of the dishes more easily. Theresult is less water spotting.

4. Water spotting not due to hard water.

When water temperature is too high, flash drying mayresult. This is a situation where drying takes place beforethe water droplets can sheet off.

• Lower the water temperature setting slightly.

To remove hard water filming, try one of the following:

a. Wash glassware in the dishwasher using Glass Magic*according to package directions. If filming is severe,repeated washing may be required.

b. Soak items in undiluted vinegar.

Cloudy GlasswareTo identify the cause of the cloudiness:

Soak the glassware in undiluted white vinegar for approximately 5 minutes,rinse and dry. If the film is removed, it is due to hard water filming. If it isnot removed, the glassware is etched.


Dishwashing 317

Causes:1. Manually prerinsing dishes before loading.

• Removing all food soils prior to loading increases thealkaline concentration of the dishwasher detergent andincreases the possibility of etching.

2. Not adjusting the amount of detergent according to

the level of water hardness.


• If the water is mechanically softened, the hardness levelshould be set at 3-4 grains per gallon rather than totallysoftened at 0-1 grains per gallon.

3. Water temperature is too high.

• Water entering the dishwasher should be between 120° F - 140° F.

• Do not use the water heating options.

• Do not use the heated dry option.

4. Using the Pots & Pans or Normal cycles when only

the Light/China cycle is needed.

• Exposing the dishes to longer cycles or more detergentthan necessary increases the possibility of etching.

EtchingThis is a permanent pitting or eroding of the glassware sur-face. Initially, etching appears as shades of blue, purple,brown or pink when the glassware is held at an angletowards the light. In more advanced stages, the glasswareappears cloudy, and in severe cases it appears frosted.

There is no way to restore the glassware once it has becomeetched. There is also no way to predict what glassware maybe affected as it is not related to the cost or quality of theglassware but rather how the glass was manufactured.

Poor DryingCauses:1. Not using a rinse aid such as Jet Dry* or Cascade

Rinse Aid*, or failing to refill the rinse aid dispenser.

• Rinse aid greatly improves drying by making the watersheet off of the dishes more readily.

• For models without a dispenser, hang a rinse aid basketor disc in the back right corner of the lower rack.

• If the dishwasher has an automatic rinse aid dispenser(located in the door), use liquid rinse aid. If the dis-penser is adjustable, turn to the MORE setting.

• Refill the rinse aid dispenser monthly.

2. Low water temperature.

• Adequate temperatures are required to heat the tub anddishes. This heat is needed for proper drying.

3. Not using the heated dry cycle.


• Dishes and flatware should be loaded so they drain freely.

• Face soiled surfaces to the center.

• Keep large items from shielding small items.

• Load only one item between each set of tines.

• Avoid placing glasses over tines. This interferes withcleaning and drying results.

• Place silverware in the basket with some handles up andsome down.

5. Not using the proper amount of dishwashing deter-

gent.

• Dishwasher detergents contain ingredients that improvesheeting action of the water and aid in drying perfor-mance.


6. Unrealistic expectations.

• Cups and glasses with concave bottoms will hold water.

• Plastic and Teflon® have porous surfaces that hold water.Towel drying of these items may be necessary.

Drying results in either of these situations can improvewith the use of a rinse aid and the heated dry cycle, how-ever some residual water or water droplets will remain.

Dishwashing18

1. Iron or manganese in the water supply can cause

brown, red or black stains on dishes or the dish-

washer interior.

• To remove this type of discoloration on dishware andthe dishwasher tub, use a rust remover such as RoVer*Rust Remover (Part No. 057961). Do Not use RoVerwith metal items.

To Use:

a. Fill both detergent cups with RoVer.

b. Set the controls and run a normal wash cycle.

c. Follow with an additional rinse cycle.

d. DO NOT use RoVer with dishwashing detergent.

2. Some foods (such as spaghetti sauce) can discolor

the tub interior.

• Assure that the inlet water is a minimum of 120° F andthat water heating options are being used. If the dish-washer is a non-water heating model, the inlet watershould be 140° F for optimum results.

• Increase the amount of detergent being used. Moredetergent will help to keep food soils suspended. Lesscontact with the dishwasher tub will help prevent trans-fer of color from the food soils onto the tub.

To remove the discoloration, follow these steps:

a. Fill both detergent cups with a citric acid productsuch as Tang*, Fruit Fresh*, or Glisten*.

b. Run a Normal cycle.

c. Follow with another Normal cycle and dishwasherdetergent.

3. A lime film or deposit may eventually build up on the

dishwasher interior if there is a high calcium level in

the water supply.

• Try ONE of the following procedures to remove thistype of deposit:

a. Use a damp cloth and a mild scouring powder.

b. Initiate the Rinse & Hold portion of a cycle (with anempty dishwasher). During the fill, open the doorand add 1/2 cup white vinegar to the water. Allow thecycle to complete (without detergent). Follow with aNormal cycle with detergent.

c. Fill both detergent cups with RoVer* Rust Remover(Part No. 057961). Set the controls to complete theNormal wash and rinse cycles. Follow with a shorterwash cycle with detergent. Do not use RoVer in thecycle with dishwasher detergent.

Dishwasher OdorCauses:1. Dishes washed too infrequently.

• Run a Rinse & Hold cycle, if dishes are being held untilthere is a full load, to prevent food soils from causingan odor.

2. Vinyl odor in a new dishwasher.

• The odor will go away with use.

To resolve the odor, follow one of these recommenda-tions:

a. Use a lemon scented detergent and/or rinse aid.

b. Fill both detergent cups with baking soda. Select ashort wash cycle. After the water has circulated forabout 5 minutes, unlatch the door to stop the dish-washer. Let it stand overnight. In the morning, latchthe door to restart the dishwasher and allow thecycle to complete.

c. Select a short wash cycle and allow the dishwasher tofill. When it is filled, open the door and add 1/4 cupof liquid chlorine bleach to the water. Close the doorand allow the cycle to complete.


Discoloration of Dishes or the Dishwasher InteriorCauses:

Dishwashing 319

Suds or Foam in the DishwasherCauses:1. Use of a soap or detergent not designed for auto-

matic dishwashers.

• ONLY use automatic dishwasher detergents in a dish-washer.

• If sudsing occurs from improper use of detergent, openthe door slowly and sprinkle salt or vegetable oil on thesuds. Follow up with several cycles WITHOUT deter-gent to thoroughly rinse the tub.

2. Use of too much dishwasher detergent (especially

liquids and gels) for individual water conditions.

• For instructions regarding proper detergent amounts touse, see page 14.

3. Use of too little dishwasher detergent to suppress

the suds and foaming that naturally occurs with

some foods such as egg whites, mayonnaise and milk.

• See page 14 for recommended amounts.

4. Using detergent in both cups for shorter cycles.

• When the cycle selection is shorter than a normal cycle,use the main wash detergent cup only.

5. Using generic or store brand dishwasher detergent.

• Value brand detergents may not contain adequateamounts of suds suppressors. Switch to a major brandof dishwasher detergent.

6. Prerinsing dishes.

• Detergents will suds more if there are not enough foodsoils to act upon.

Detergent Remains in the Dispenser CupCauses:1. Adding the detergent to a wet cup.

• Always add fresh detergent to a dry cup.

2. Overfilling the detergent cup.

3. Leaving the detergent in the cup for prolonged peri-

ods of time.

• Add the detergent to the detergent cups immediatelybefore starting the dishwasher.

4. The detergent cup is malfunctioning or is being

blocked from opening.

• Be sure the dishwasher is not being loaded in a fashionthat is preventing the detergent cups from opening.

Unfamiliar Sounds/Noisy OperationA new dishwasher may sound differently than the model itreplaced.

Causes:1. Normal sounds include a hissing of the water valve dur-

ing the fill, water circulation, or a humming during thedrain.

2. Improper loading can result in dishes hitting each otherduring water circulation or wash arms hitting dishes asthey rotate.

3. Installation (location, flooring, cabinetry, etc.) can affectnoise production.

Dishwashing20

Chipping of Dinnerware and GlasswareCauses:1. Frequent breaking or chipping of dishware in an

older dishwasher may signal a cracked or split spray

arm.

• Cracks and splits can cause erratic turning of the sprayarm and erratic water spraying.

2. Chipping occurred during normal use and was not

noticed until the dishes were removed from the dish-

washer.

• When dishes are loaded properly (according to manu-facturer’s directions) there is nothing in the dishwasherthat will cause chipping. The dishes will only come intocontact with the cushioned racks.

• Follow manufacturer’s instructions for loading.

• Do not place more than one item between each set oftines.

• Plates and saucers should lean back against the tinesrather than tilt forward.

• When placing crystal in the dishwasher, leave spacebetween each item to prevent contact.

Metal Marks on Dishes or GlasswareCause:1. The dish or glassware has been in contact with a

metal item (such as aluminum), leaving small black orgray marks or streaks.

• Be sure the dishwasher is loaded carefully to preventmetal items from touching other dishes. This is particu-larly important with disposable, foil-type pans.

• To remove: Use Zud* according to package directions.

Washing extremely fragile and lightweight crystal

and china in the dishwasher is not recommended.


Dishwashing 321

Discoloration of SilverplateCause:1. The silverplate has worn thin and the base metal is

showing through.

• The combination of dishwasher detergent and lack ofhand toweling may result in a copper or bronze discol-oration of the base metal.

• To remove the discoloration, polish with a silver polishor soak in vinegar for 10 minutes. This is a temporarytreatment.

• The only permanent solution is replating the item withsilver by a jeweler.

Tarnishing (Sterling or Silverplate) Causes: 1. Sulfur in the water supply.

• Tarnishing due to sulfur becomes accelerated withautomatic dishwashing because of the higher watertemperatures and because towel drying has been elimi-nated. Since sulfur cannot be readily removed from thewater supply, frequent polishing is the only answer.

2. Contact with sulfide-containing foods such as eggs,

mayonnaise, salty or acidic foods.

• Silver coming into contact with these foods should berinsed thoroughly as soon as possible after use, eitherby hand or by using the Rinse & Hold cycle (if the dish-washer is not going to be run immediately after themeal).

Pitting of MetalsCause:1. When two different metals

(such as silver and stain-

less steel) touch in the

hot environment of the

dishwasher, electrolysis

can take place which can

cause pitting.

• Load silver and stainlesssteel so they do not touchin the silverware basket(preferably at oppositeends of the basket).

Stainless Steel Discoloration or RustingCauses:1. Some stainless steel will take on a bluish cast when

washed in the dishwasher.

• This happens due to the heat and the alkalinity of auto-matic dishwasher detergent.

• To remove the discoloration, use a paste of baking sodaand water or a stainless steel cleaner.

2. Certain foods (such as table salt, vinegar, salad

dressings, milk and milk products, fruits and juices,

tomatoes, tomato products, and butter) can remove

the oxide film on stainless steel.

• When stainless steel is made, a passivation processforms a protective oxide film on the surface of thesteel. It is this film of oxide which makes stainlesssteel “stainless”. If it is removed, corrosion (rusting)will occur.

• If the stainless steel is washed, rinsed and dried thor-oughly, the oxygen in the air will heal the breaks in theoxide film and return the stainless property to the steel.

• If food is not washed off promptly, the air cannot healthe break and corrosion will take place.

• To minimize rusting, rinse or wash as soon as possible.

• Polishing with a silver or stainless steel cleaner maytemporarily remove the corrosion.

Note: Silver (either sterling or plate) needs the

buffing effect of towel drying to retain its luster

(even when washed in an automatic dishwasher).

Dishwashing22

Items not to be Washed in a DishwasherMost tableware, cookware, and silverware can be safely washed in the automatic dishwasher. If there are any doubts about a par-ticular piece, the manufacturer of the item should be contacted. If the manufacturer cannot be reached, test wash a small item forseveral weeks before attempting to wash an entire set.

The following chart provides general guidelines regarding what dishes to not wash in an automatic dishwasher.

Material Dishwasher Safe Special InformationAluminum

Cast Iron

China/Stoneware

Crystal

Glass

Gold-plated flatware

Hollow handle knives

Pewter

Disposable Plastic

Plastics

Stainless Steel

Sterling Silver orSilver Plate

Tin

Wooden Items

High water temperature and detergents may affect finish. Checkcleaning instructions.

Seasoning will be removed and iron will rust.

ALWAYS check manufacturer’s recommendations before washing.Antique, hand-painted or over-the-glaze patterns may fade. Gold leafmay discolor. If in doubt, test wash a small item for several weeksbefore washing an entire set.

ALWAYS check manufacturer’s recommendation before washing.Some types of leaded crystal may etch with repeated washings. If indoubt, test wash a small item for several weeks before washing anentire set.

Milkglass may yellow with repeated dishwasher washing.

Will discolor.

Handles may be attached to the blade with adhesives which mayloosen if dishwasher washed.

High water temperatures and detergent may discolor or pit finish.

Cannot withstand high water temperatures and detergents.

ALWAYS check manufacturer’s recommendation before washing.Plastics vary in their capacity to withstand high water temperaturesand detergents.

ALWAYS check manufacturer’s recommendation before washing.Run a Rinse & Hold cycle (select models) if not washing immedi-ately. Prolonged contact with food containing salt, vinegar, milkproducts or fruit juice could damage finish.

ALWAYS check manufacturer’s recommendation before washing.Since prolonged contact with food containing salt, acid or sulfide(eggs, mayonnaise and seafood) could damage finish, running aRinse & Hold cycle is recommended if not washing immediately.Commercial “darkening” may be removed by detergent.

May rust.

Always check manufacturer’s recommendation before washing.Wood may warp, crack or discolor.

Yes, except anodized aluminum andsome cookware.

No

Yes, except antique or hand paintedchina.

Yes, except antique or lightweightdelicate crystal.

Yes, except milkglass.

No

No

No

No

Yes, if labeled “dishwasher safe.”

Yes

Check with manufacturer. Styleswith commercial “darkening” areNOT dishwasher safe.

No

No

3Cooking 23

ResourcesResources available for consumers regarding cooking appliance usage, questions and problems include:

Questions & Answers

Cleaning Ceramic-Glass Cooktops – 751CG

Broiling – 752CG

Cleaning Gas Cooking Surfaces – 753CG

Induction Cooking – 754CG

Drip Bowl Cleaning – 755CG

Poor Baking – 756CG

How A Microwave Oven Works – 757CG

Convection Cooking – 758CG

Ceramic-Glass Cooktops – 759CG

Electric Cooktop Choices – 760CG

Indoor Grilling with Downdraft Vent System – 761CG

Cookware –762CG

Kitchen Venting –763CG

Other Resources

Cooking Appliance Buying Guide – 876CG

Cooking Made Simple – 875CG

Cooking ContentsPoor Baking/Over or Under Browning . . . . . . . . . . . . . . 24

Common Baking Problems and Causes Chart . . . . . . . . 25

What is Convection Cooking? . . . . . . . . . . . . . . . . . . . . . 25

Poor Results When Convection Cooking. . . . . . . . . . 25-26

Surface Cooking Is Slower than Expected. . . . . . . . . . . 26

Cannot Maintain Boil on Glass-Ceramic Surfaces When Canning . . . . . . . . . . . . . . . . . . . . . . . 26

Discoloration and Crazing to Porcelain Cooktop and Drip Bowls . . . . . . . . . . . . . . . . . . . . . . 27

Problems Cleaning Glass-CeramicCooking Surfaces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Damage to Glass-Ceramic Surfaces . . . . . . . . . . . . . . . . 28

Chrome Drip Bowl Discoloration . . . . . . . . . . . . . . . . . . 28

Porcelain Drip Bowl Stains . . . . . . . . . . . . . . . . . . . . . . . 28

Problems Cleaning Sealed Gas Burners & Grates . . . . . 29

Discoloration of Porcelain in Oven AfterSelf-Clean Cycle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Difficulty Cleaning Standard Clean Oven . . . . . . . . . . . . 29

Continuous Clean Oven Does Not Clean . . . . . . . . . . . . 29

Problems Cleaning Specialty Finishes . . . . . . . . . . . . . . 30

Poor Performance Because of Cookware . . . . . . . . . . . 30

24 Cooking

Poor Baking/Over or Under Browning Causes for both conventional and convection cooking:1. Temperature shift in oven. As a cooking appliance gets

older, often the oven temperature gets hotter. Bakingtimes may vary from an old oven. THIS IS NORMAL.

• An easy way to confirm if the oven is calibrated cor-rectly is to bake a white box cake mix or a tube ofrefrigerated biscuits. Following the box or packagedirections should result in a product that is done andevenly browned. (Preheat oven and place rack in thecenter of the oven.)

• Temperature settings on many cooking appliances withelectronic controls may be easily adjusted by the cus-tomer to fit their expectations. (See User’s Guide.)

2. Pan finish. Dark, dull pans absorb heat which results indarker browning. Shiny pans reflect heat which results inlighter browning. (Insulated cookie sheets, shiny or dull,follow these guidelines as well.)

• Shiny pans are recommended for cakes and cookies.

• Dark pans are recommended for pies and breads. Ifused for cakes and cookies, the oven temperatureshould be decreased by 25° F.

• Glass pans require a 25° F. decrease.

3. Incorrect rack position in oven.

• For single rack baking, center the rack so the food is inthe middle of the oven. For multiple rack baking, checkthe User’s Guide for recommendations.

• If food is placed on a rack toward the top of the oven,top browning may be too dark.

• If food is placed on a rack located near the bottom ofthe oven, the food may be too dark on the bottom.

4. Incorrect pan placement on the rack.

• Allow 1-2 inches of space around each pan and betweenpans and the oven walls.

• If baking on more than one rack, place the pans so thatone is not directly over another except when bakingcookies using convection bake (see page 26).

5. Oven not preheated. Preheating is necessary for goodresults when baking breads, cookies, cakes, etc.(Preheating is not necessary for casseroles and roasting.)

• To preheat, set the oven to the recommended tempera-ture in the recipe or on the prepared mix directions.Wait 10-15 minutes before placing the food in the oven.Many ovens have an audible signal or light indicatingthe oven is preheated.

6. Poor air circulation in oven.

• Do not put too may pans on a rack.

• Do not cover an entire oven rack or oven bottom withaluminum foil. This affects air circulation and bakingresults.

• A small piece of foil may be used to catch spillovers.Place it on a lower rack several inches below the bak-ing pan. (See illustration below.)

NOTE: If the previous baking tips have been care-

fully followed and the results are not as expected,

refer to “Baking Problems” chart on page 25.

3Cooking

Poor Results When Convection CookingCauses:

What Is Convection Cooking?The definition of convectionis circulating air. In a con-vection oven, a fan circu-lates hot air over, under andaround the food. The mov-ing air disturbs the layer ofcold air around the food,allowing the heat to sur-round the food. As a result,foods are evenly cooked andbrowned – often in shortercooking times, at lower temperatures and with the flexibilityof using more racks.

25

CausePans touching each other or oven walls.

Batter uneven in pans.

Uneven heat distribution in oven.

Oven not level.

Temperature too high.

Overmixing.

Too much flour.

Pans touching each other or oven walls.

Dark pans used.

Pan too small.

Too much shortening or sugar.

Too much or too little liquid.

Temperature too low.

Old or too little baking powder.

Pan too small.

Oven door opened frequently.

Insufficient baking.

Temperature too high.

Pan too small.

Baking time too short.

Pan not centered in oven.

Oven not preheated.

Pans touching each other or oven walls.

Using glass, darkened, warped or dullfinish metal pans.

Rack position too high or low.

Incorrect use of aluminum foil.

Oven temperature too high.

Too little leavening.

Overmixing.

Pan too large.

Oven temperature too high.

Baking time too long.

Incorrect rack position.

Using shiny metal pans.

Temperature set too low.

ProblemCakes are uneven.*

Cakes high in middleor cracked.*

Cakes fall.

Cakes not done incenter.

Cakes, cookies, bis-cuits too brown on

bottom or top.*

Excessive shrinkage.*

Pies don’t brown.

Common Baking Problems and CausesIf you have carefully followed the basic instructions and stillexperience poor results, these suggestions may be helpful.

*If similar problems occur when convection baking is done, make surethe oven temperature has been decreased by 25°F.

1. Improper baking temperature. Not reducing the tem-perature will result in overbrowning and uneven resultswhen baking cookies, cakes, etc.

• When using recipes orprepared mixes devel-oped for a conven-tional bake oven, set

the oven tempera-

ture 25° F. lower thanthe recipe or packagedirections recommend.(Baking times will bethe same or a few min-utes less than the rec-ommended times.)

2. Improper roasting time. Not reducing roasting time willresult in overdone meats.

• When convection roasting, roasting times should bedecreased by 25-30 percent (roasting tempera-

tures will remain the same).

3. Using covers, lids and high-sided pans when roasting.

• The benefits of convection roasting are not achieved when the food is covered or placed in a high-sided roaster.

4. Dark pans. Will result in darker browning.

• Shiny, bright pans are recommended for convectionbaking of cookies and cakes.

CO

NVEC

TION BAKIN

GTIP

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26 Cooking

Surface Cooking Is Slower than ExpectedCauses:1. Cookware that is oversized.

• Pans should not extend more than 1-inch beyond thecooking area on a glass-ceramic cooking surface. (Onglass-ceramic surfaces a built-in temperature limiter willsense uneven heating when an oversized pan is usedand lower theheat resulting inslow cooking.)

• Pans should notextend more than2-inches on a coilor gas cookingsurface.

2. Cookware that is

not flat.

• To check for panbottom flatness:

Ruler Test: Placea ruler across thebottom of the pan.Hold it up to thelight. Little or nolight should be visible under the ruler.

Bubble Test: Put an inch of water into the pan, placeon cooktop and turn control to HI. Watch the bubbleformation as the water heats – uniform bubble forma-tion equals good performance; uneven bubbles indicatesuneven, slow cooking and hot spots.

Cannot Maintain Boil on Glass-CeramicSurfaces When Canning Cause:1. Oversized canners or canners with ridges or grooved

bottoms.

• When using a glass-ceramic cooking surface, a smallcanner (8-10 inches in diameter) will need to be used oruse a canner designed for glass-ceramic cooking sur-faces. These canners are made with a flat base on thebottom to fit the cooking area.

• Canners must be flat.

5. Using cookie sheets with sides. Results in unevenbrowning because the sides interfere with the flow of air.

6. Pans not placed in oven correctly.

• Center pans (stack) in front of the fan when bakingcookies on two or three racks (see illustration). Thiswill improve air circulation and browning.

• If baking items in pans with sides using two racks (i.e.cakes and pies), stagger pans so one is not directly overanother.

7. Oven rack crowded.

• Allow at least 1-2 inches of space between the pans,oven walls and oven door.

Poor Results When Convection Cooking continued

Pan placement for convection baked cookies.

3Cooking 27

1. Use of oversized canners and cookware.

• To help prevent damage when using a large canner orpan on a coil surface, a special element accessory isavailable. It elevates the canner or pan which reducestrapped heat. This prevents damage to the porcelaincooktop and drip bowls (see page 28).

(Order the element accessory from your parts distribu-tor – model #CE1 for Maytag, MagicChef and Jenn-Air free-standingmodels, and model #A145Afor other Jenn-Air products.)

2. Excessive use of the HI heat setting.

• Use the HI heat setting just until water comes to a boilor food begins to cook, then reduce to the lowest heatsetting that maintains the boil or cooking action. Food

will not cook any faster at a fast boil than at a

slow boil.

1. Not cleaning surface before first use.

• Clean with Cooktop Cleaning Creme* (Part No.20000001.) This will make future cleaning easier.

2. Pan bottoms not clean and dry before use.

3. Cleaning not done routinely. If spills are not removedand burn on, they are more difficult to remove. Followthese guidelines:

• General cleaning and light soil: Use a clean dish-cloth with soap and water or with a nonabrasive clean-ing powder such as Bon Ami*. Rinse and dry. OR,apply a small amount of Cooktop Cleaning Creme (PartNo. 20000001) with a nonabrasive cloth. Buff with a drycloth.

• Moderate soil, metal marks from cookware or

hard water marks: Gently scrub with a nonabrasivecleaning powder such as Bon Ami or Cooktop CleaningCreme (Part No. 20000001).

If the stain is not removed, reapply Cooktop CleaningCreme. Cover with damp paper towels and let stand 30minutes. Scrub again. Rinse and dry.

• Crusty, burned on soils:

Use a single edge razorblade, place at a 30°angle and scrape offspot. Clean remain-ing soil with CooktopCleaning Creme. (PartNo. 20000001).

4. Using incorrect cleaning products.

• Do not use abrasive cleaners such as cleansing pow-ders, scouring pads, etc. They can scratch the surface.

• Do not use chemical based cleaning products contain-ing chlorine bleach, ammonia or caustic agents. Theycan discolor the surface.

4

2

6

8

Problems Cleaning Glass-Ceramic Cooking SurfacesCauses:

Discoloration and Crazing to Porcelain Cooktop and Drip Bowls Causes:


28 Cooking

Damage to Glass-Ceramic Surfaces Causes:1. Using glass cookware, sliding pans with rough bot-

toms across the surface, using the surface as a cut-

ting board or cooking directly on surface without a

pan will cause scratches.

2. Sliding metal cookware, especially uncoated alu-

minum, across the surface or the use of trivets or

metal stands (i.e. wok rings, etc.) will cause metal

marks.

• Clean the surface as soon as it has cooled with CooktopCleaning Creme* (Part No. 20000001) to remove themetal marks or they will become permanent.

3. If plastic or substances with high sugar content melt

on the cooktop and are not removed immediately,

they will bond to the surface.

• Carefully, use a single edge razor blade held with apotholder to scrape the melted material or sugaryboilover to a cooler area of the cooktop. Use severallayers of paper towels to wipe up the spillover beingcareful not to burn yourself.

4. Allowing pans to boil dry, especially porcelain enamel

pans. The finish on pans may bond to the glass-ceramicsurface.

5. Not cleaning salt, sugar or other coarse particles off

of the surface before cooking will cause scratches.

Chrome Drip Bowl DiscolorationCauses:1. Food spills cause brown stains, if not removed

promptly.

• Remove by washing the drip bowls frequently in warmsudsy water. (It is not recommended to wash chromebowls in a dishwasher.)

• A mild abrasive cleaner such asSoft Cleanser* or Soft Scrub*and a plastic scrubber canbe used to remove stub-born stains.

• If heavily soiled, place anammonia soaked papertowel on the stains, allowto soak for a short time,then gently scrub with aplastic scrubber.

2. Overheating causes blue/gold stains.

• These stains generally cannot be removed unless ametal polish is used such as Flitz* (available in automo-tive supply stores).

• To minimize discoloration:

a. use pans that are notmore than two incheslarger than the ele-ment. If an oversizedpan is used, heat maybe trapped under thepan causing discol-oration. (An elementaccessory may alsohelp. See page 27.)

b. use flat bottom pans.

c. avoid excessive use of the high heat setting.

Porcelain Drip Bowl StainsCause:1. Food spills cause brown stains and burned on stains

if not removed promptly.

• Remove by frequent washing in the dishwasher or insoapy water. For difficult soils use a plastic pad and anonabrasive cleaner such as Bon Ami* or CooktopCleaning Creme (Part No. 20000001). If soil is notremoved, reapply Cooktop Cleaning Creme. Cover withdamp paper towels and let stand 30 minutes. Scrubagain. Rinse and dry.

• To clean burned on soil:

a. remove bowls from the cooking surface and place on newspapers.

b. spray with commercial oven cleaner. (Be careful notto spray any other areas.)

c. place the bowls in a large plastic bag overnight or forseveral hours.

d. wearing rubber gloves, remove the bowls, wipe clean,rinse and dry.

3Cooking 29

1. Burned on food soils or spatters on burner head.

• Wipe the soiled area after it has cooled with a damp,not wet, cloth. Use care around the ignitor. THEBURNER WILL NOT LIGHT IF THE IGNITOR IS WET,SOILED OR DAMAGED.

• To remove stubborn stains, use a plastic scouring padand a nonabrasive cleaner such as Bon Ami* orCooktop Cleaning Creme* (Part No. 20000001).

• If gas ports become blocked, use a straight pin ratherthan a toothpick to clean. Do not enlarge or distort theports. Be especially aware of the gas port beneath theignitor.

• If burner head has a removable burner cap, see follow-ing cleaning recommendations for burner grates.

2. Burned on food soils on burner grates.

• Clean grates frequently in hot, soapy water using a plas-tic pad.

• For stubborn soils, use a plastic pad and a nonabrasivecleaner such as Bon Ami or Cooktop Cleaning Creme(Part No. 20000001). If soil is not removed, reapplyCooktop Cleaning Creme. Cover with damp paper tow-els and let stand 30 minutes. Scrub again. Rinse anddry.

• To clean burned on soil:

a. remove grates from the cooking surface and place onnewspapers.

b. spray with commercial oven cleaner. (Be careful notto spray any other areas.)

c. place grates in a large plastic bag overnight or forseveral hours.

d. wearing rubber gloves, remove the grates, wash inhot soapy water, rinse and dry.

PORTS

PORT BELOW IGNITOR

IGNITOR

BURNER HEAD/REMOVABLE CAP(select models)

Discoloration of Porcelain in Oven AfterSelf-Clean CycleCauses:1. Acid (tomato and milk based foods) and sugary

spills (sweet potatoes, etc.) not wiped up prior to a

self-clean cycle. Porcelain enamel is acid resistant, notacid proof and the combination of high heat and theacid/sugar causes discoloration and etching.

• It is best to wipe up as much of an acid spill as possiblebefore a self-clean process.

2. Use of commercial oven cleaner on a self-clean oven.

If oven cleaner is not thoroughly removed after use and asubsequent self-clean cycle is used, the area where thecleaner was used may discolor.

• Never use commercial oven cleaner in a self-clean oven.

Difficulty Cleaning Standard Clean OvenCauses: 1. Spillovers and food soil not cleaned promptly.

• Wipe out the oven routinely to minimize the need for alarge scale cleaning.

2. Ineffective cleaning agent used.

• For stubborn soils a commercial oven cleaner isneeded. Follow the manufacturer’s directions.

Problems Cleaning Sealed Gas Burnersand GratesCauses:

Continuous Clean Oven Does Not CleanCauses:1. Not enough use of the oven. The continuous clean fin-

ish works best with longer baking times.

2. Improper cleaners used. Powdered cleaners and

commercial oven cleaners should not be used on the

continuous clean finish. The chemicals in the cleanerswill clog the porous finish eliminating the cleaning action.

• Cleaners such as Fantastik* or 409* may be used if areais rinsed with water.


30 Cooking

1. Stainless Steel

• DO NOT use any cleaning product containing chlo-

rine bleach.

• Always wipe with the grain when cleaning.

• To remove fingerprints and restore luster after

cleaning, use Stainless Steel Magic Spray* (Part

No. 20000008).

Daily Cleaning/Light Soil – using a soft cloth, wipe withone of the following: soapy water, white vinegar/watersolution or a multi-surface cleaner. Rinse and dry.

Moderate/Heavy Soil – using a soft cloth, wipe with oneof the following: Bon Ami*, Soft Scrub* (withoutbleach) or a similar nonabrasive cleaner. Rinse and dry.Stubborn soils may be removed with a damp Scotch-Brite* pad rubbed evenly with the grain.

Discoloration – using a damp sponge or soft cloth, wipewith Cameo Stainless Steel Cleaner*. Rinse immedi-

ately and dry.

2. Colored Stainless Steel (Blue Creek)

Follow the first three bullet points under stainless

steel cleaning.

General Cleaning – using a very soft cloth wipe withsoapy water or a window cleaner. (Do not use papertowels, or other spray cleaners or abrasive cleaners, asthey may scratch or mar the finish.)

3. Molded Colored Materials (Blue Creek)

General Cleaning – soap and water. For difficult stains– gently scour using a mild-abrasive cleaner such asSoft Scrub and a green Scotch-Brite* pad. Rinse anddry. Follow with HOPE’S Countertop Polish.*

Poor Performance Because of CookwareCauses:

1. Poor conductivity of pan material. The pan materialdirectly affects how evenly and quickly heat is transferredfrom the heat source to the pan.

2. Uneven, warped or grooved pan bottoms. Pans mustbe flat to work effectively, especially on glass-ceramiccooking surfaces.

3. Oversized pans.

• Pans should not extend more than 1-inch beyond thecooking area on glass-ceramic surfaces.

• On coil element and gas surfaces pans should notextend more than two-inches beyond the element orgrate.

4. Balance and gauge. A light weight pan with a heavy han-dle could tip and fail to make good contact with the cook-top. Very thin gauge metal will produce hot spots.

• Stainless steel, if used alone, is a slowheat conductor. Copper or aluminum isoften used as a bottom coating or as aninner core between two layers of stain-less to improve heat conductivity.

• Copper and aluminum are excellentheat conductors. They are often usedas a bottom coating or core to improvethe heating of other pan materials.

• Porcelain-enamel is a glass-like sub-stance fused to metal. Heating charac-teristics depend on the base metal.

• Cast iron is a good heat conductor, butslow to heat. It cooks evenly once tem-perature is reached.

• Glass is a slow conductor of heat andnot recommended.

Problems Cleaning Specialty Finishes


Refrigeration 331

ResourcesResources available for consumers regarding refrigerator usage, questions, and problems include:

Questions & Answers

Refrigerators – 651CM

Food Storage – 741CG

Energy Conservation – 742CG

Other Resources

Refrigerator Buying Guide – 851CG

The Freshness Files – 850CG

Refrigeration ContentsRefrigerator Outside of the Refrigerator Feels

Warm to the Touch . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Fresh Food Compartment is Too Warm or Too Cold . . . . . . . . . . . . . . . . . . . . . . . . 32

Meat/Cheese Drawer is Too Warm or Too Cold . . . . . . . 32

Freezer Compartment is Too Warm . . . . . . . . . . . . . . . . 33

Noisy Operation/Unfamiliar Sounds . . . . . . . . . . . . . . . . 33

Refrigerator Runs Too Long orToo Infrequently . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Food is Dried Out or Dehydrated . . . . . . . . . . . . . . . . . . 34

Fresh Produce is Dried Out,Wilted, Soft or Moldy. . . . . . . . . . . . . . . . . . . . . . . . . . 35

Odor in Refrigerator or Food has an Off-Taste or Odor. . . . . . . . . . . . . . . . . . . . . . . 36

Meat in the Fresh Food Compartmenthas Dark Spots or has Turned Brown . . . . . . . . . . . . 36

Beads of Moisture Appear on the Cabinet Exterior. . . . 37

Freezer Burn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Frost or Ice Crystals Forming in or on Frozen Food Packages . . . . . . . . . . . . . . . . . 37

Ice Cubes or Water From the Dispenserhave an Odor or Off-Taste. . . . . . . . . . . . . . . . . . . . . . 38

Icemaker Icemaker Does Not Make Enough Ice . . . . . . . . . . . . . . 38

Ice Cubes are Too Small . . . . . . . . . . . . . . . . . . . . . . . . . 38

Icemaker Does Not Make Ice . . . . . . . . . . . . . . . . . . . . . 38

Food Storage Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Refrigeration32

1. The control slide on the drawer is incorrectly posi-

tioned.

• The slide regulates the amount of cold air that is chan-neled into the drawer. When the slide is positioned tothe “meat” or “cold” position, the temperature inside thedrawer will be at it’s coldest (approximately 32° F - 34°F). Moving the slide towards the “cheese” or the “cool”position produces a more moderate (warmer) tempera-ture within the drawer (approximately 36° - 38° F).

2. The drawer does not have an adjustable temperature

option.

• Without this capability, the drawer will not provide atemperature that is colder than the surrounding freshfood compartment. The temperature will be the sameas the main refrigerator cabinet, however the food willbe protected from any drying effect from the circulatingair.

1. Normal operation.

• Heat helps prevent moisture from condensing on thecabinet exterior

2. Improper clearance around the refrigerator.

• A space of at least 1/2 inch should be left between therefrigerator and adjacent walls or cabinets.

1. Fresh food (or refrigerator) control set incorrectly.

• Adjust control to the next setting (the next higher num-ber will make the refrigerator colder; the next lowernumber will make it warmer). Do not change the con-trol more than one setting at a time.

• Allow 24 hours for the temperature to stabilize beforemaking further changes.

2. Freezer control set at coldest position.

• In refrigerator models with a manual damper tempera-ture control system, an unnecessarily cold freezer set-ting can result in a warmer temperature in the freshfood compartment. In these models, the coldest freezersetting is recommended for short term use only.

3. Prolonged or frequent door openings.

• Food items should be removed from the unit as quicklyas possible. Retrieve several items at one time, ratherthan opening the door several times.

MEATCHEESE

To check the temperature of the fresh food compart-

ment: Place an appliance thermometer in a glass of

water in the center of the refrigerator. Read after 24

hours. If needed, adjust the control one setting and

check the temperature after another 24 hours.

Meat/Cheese Drawer is Too Warm or Too ColdCauses:

Fresh Food Compartment is Too Warm or Too ColdCauses:

Outside of the Refrigerator Feels Warm to the TouchCauses:

Refrigeration 333

Freezer Compartment is Too WarmCauses:1. The freezer control is set too warm.

• Adjust the freezer control to the next colder setting. Donot change the control more than one setting at a time.

• Allow 24 hours for the temperature to stabilize beforemaking further adjustments.

2. Prolonged door openings or the door has not been

closed securely.

3. Condenser needs cleaning.

• The No Clean™ commercial-duty condenser design doesnot need cleaning for efficient operation in normalhome usage situations. It may, however, need to becleaned if the operating environment is dirty, greasy or there is significant pet traffic in the area. In these kindof situations, the No Clean™ Condenser can be cleanedusing a cleaning brush (part no. 20001017).

4. Adding too much warm or room temperature food at

one time.

• This can slow the rate of freezing and can raise the tem-perature of frozen foods already in the freezer, loweringthe quality of the food being stored.

• As a general rule, no more than three pounds of foodper cubic foot of freezer space should be added to thefreezer within a 24 hour period.

Noisy Operation/Unfamiliar SoundsCauses:1. Today’s refrigerators are built with smaller, more

efficient compressors. These are not louder but do pro-duce a higher pitch which can be mistaken as louder insome operating environments.

2. Fan operation required for normal air flow in and aroundthe fresh and frozen food compartments.

3. Cabinet vibration can occur if the refrigerator is notlevel or if the refrigerator is installed on a weak floor.

4. A sizzling sound can occur in the freezer compartmentby defrost water dripping on the defrost mechanism.

5. Popping or cracking sounds may be heard as metalparts expand and contract.

6. Bubbling or gurgling sounds (like water boiling) resultwhen the refrigerant boils off as it circulates.

7. A dripping sound can occur as water drips into thedefrost pan beneath the refrigerator during the defrostcycle. This sound only occurs during the defrost cycle.

8. A clicking noise can sometimes be heard as the defrosttimer begins and ends the defrost cycle.

9. The automatic icemaker may produce several sounds.

• Buzzing of the water valve,

• Water running as the ice tray fills,

• Rattling of the ice cubes as they fall into the ice bin.

To check the temperature of the freezer compart-

ment: Place an appliance thermometer between

packages and read after 24 hours. If needed, adjust

the control one setting and check the temperature

after another 24 hours.

Refrigeration34

Food is Dried Out or DehydratedCauses:1. Food was stored uncovered or poorly covered.

2. Crisper or Meat/Cheese Drawer not tightly closed.

3. Food stored too long.

• Refer to the food storage chart (page 39) for suggestedstorage times.

1. Normal operation when comparing the run time of a

new refrigerator to that of an older model.

• Today’s refrigerators use smaller compressors that runmore frequently, but use less energy. This providesmore stable temperatures within the refrigerator.

2. Temperature control set too cold.

• Check the temperature of the fresh and frozen foodcompartments (see pages 32 and 33).

• The fresh food compartment of the refrigerator shouldbe kept between 34° and 40° F, with an optimum tem-perature of 37° F. If the fresh food compartment is toocold, adjust the control to the next lower number.Allow 24 hours for the temperature to stabilize beforemaking further adjustments.

• The freezer compartment of a refrigerator should bekept at 0° F or slightly lower.

3. Prolonged or frequent door openings.

• Food items should be removed from the unit as quicklyas possible. Remove all foods needed at one time,rather than opening the door several times.

4. If the room temperature is excessively high, it is nor-

mal for a refrigerator to run longer or more often.

• Lower the room temperature, if possible.

5. Fresh food or freezer compartment is overloaded or

underloaded.

• Shelves should not be overloaded. Overloading pre-vents proper air flow and interferes with the refrigera-tor’s ability to cool or freeze evenly.

• The freezer compartment should be at least 2/3 full.The frozen bulk provided by the foods within thefreezer compartment helps to keep more of the cold airwithin the unit when a door is opened. If this compart-ment is less than 2/3 full (as in the above example), it ishelpful to fill milk cartons half full of water and storethem in the freezer to provide more frozen bulk.

6. It is normal for the unit to run more if a quantity of

warm food has been recently added.

7. Condenser needs cleaning or there is poor air circu-

lation around the condenser.

• The No Clean™ commercial-duty condenser design gen-erally does not need cleaning for efficient operation innormal home usage situations. It may, however, need tobe cleaned if the operating environment is dirty, greasyor if there is significant pet traffic in the area. In thesekind of situations, the No Clean™ Condenser can becleaned using a cleaning brush (part no. 20001017).

Refrigerator Runs Too Long or Too InfrequentlyCauses:

Refrigeration 3

1. Fresh produce not stored in the crispers.

• Fruit and vegetables will dry out and deteriorate prema-turely if stored on an open refrigerator shelf (see exam-ple on page 34).

2. Fruit or vegetables not stored at the proper humid-

ity level.

• Generally, vegetables require higher humidity conditionswhile fruits need lower humidity.

• The control should be set at “high” or “vegetables” forstoring vegetables and “low” or “fruit” for storing fruits(in refrigerators with humidity controlled crispers).

3. Certain vegetables not wrapped.

• Leafy vegetables, such as lettuce and spinach should bestored in the crispers in plastic bags or air-tight contain-ers to further reduce moisture loss.

4. Too much moisture can shorten the storage time of veg-etables, especially leafy vegetables.

• Drain these vegetables well before storing.

• Store vegetables unwashed. Washing strips away thenatural protection, so wait until just prior to use towash.

5. Crisper drawer not closed tightly.

6. Fruits and vegetables not stored in separate

crispers.

• Fruits and vegetables have different humidity require-ments and should be stored separately.

• Certain fruits emit ethylene gas which hastens spoilingof some vegetables.

7. Temperature too low.

• This can cause fresh produce to freeze, destroying thecell structure and resulting in “chill injury” (browning,pitting, watery breakdown, decay). Food quality isunacceptable when this happens.

• The fresh food compartment of a refrigerator should bekept between 34° F - 40° F, with an optimum tempera-ture of 37° F. Refrigerator temperatures can be checkedby using an appliance thermometer (see page 32).

8. The quality of the produce when it was purchased.

Quality can vary from item to item, variety to variety, andseason to season.

• Sort fresh produce before storing and use bruised orsoft pieces first.

• Discard any pieces showing signs of decay.

9. Fresh produce is stored too long.

• Refer to the food storage chart on page 39 for suggestedstorage times.

35

Fresh Produce is Dried Out, Wilted, Soft or MoldyCauses:

FRUIT VEGETABLES

Refrigeration36

Odor in Refrigerator or Food has an Off-Taste or OdorCauses:1. Foods not wrapped and tightly sealed in foil, self-

sealing bags or plastic wrap.

• Odorous vegetables such as onions and cabbage shouldbe wrapped before they are placed in the crisper.

2. Interior of the refrigerator may need cleaning.

• Follow the cleaning steps listed below.

3. Defrost pan needs cleaning.

• Check the User’s Guide for instructions on removal andreplacement of the defrost pan.

4. A food may be spoiled from being stored too long or

forgotten.

• Throw out any food that is suspected unsafe for con-sumption.

• Refer to the Food Storage Chart on page 39 for approxi-mate recommended storage times.

To remove an odor, follow these steps:

• Unplug the refrigerator and thoroughly wash the insideof the unit, including all shelves, drawers, accessoriesand gaskets with a mixture of 2 tablespoons of bakingsoda dissolved in 1 quart of warm water. Pay specialattention to any corners, crevices or grooves into whichodor-causing liquid may have settled. Dry thoroughly.

• Place open boxes of baking soda on the refrigeratorand freezer shelves.

• If odor persists, spread activated charcoal on a pan andplace on a refrigerator shelf or

• Lightly crumple sheets of newspaper and loosely pack arefrigerator shelf which has been emptied of food.Sprinkle the newspaper with water and close the doors.Replace the newspaper every 1-2 days. In 5-6 days theodor should be gone.

Note: In some units, the defrost pan is not readily

accessible to the consumer and instructions for

the removal of the defrost pan are not included in

the User’s Guide.

Meat in the Fresh Food Compartment has Dark Spots or has Turned Brown;Cheese has White or Green SpotsCauses:1. Oxidation. It is natural for meat to darken with time.

• If fresh meat is not going to be used within 1-2 days, itshould be stored in the freezer.

2. Fresh or cured meat has been stored too long.

• Brown, green or yellow discoloration can be due to bac-terial growth and should be disposed of.

3. Cheese has become moldy.

• It is normal for mold to occasionally develop on the sur-face of hard cheese (Swiss, Cheddar, Parmesan). Cutoff at least an inch around and below the moldy area,keeping the knife out of the mold itself. The remainingcheese is safe to eat. DO NOT try to save individualcheese slices, cottage cheese or other soft cheese thathas molded.

Refrigeration 337

Beads of Moisture Appear on the Cabinet ExteriorCauses:1. Hot, humid weather.

2. Installing a refrigerator in a hot, humid location suchas near a heater, clothes dryer, range or sunny window.

3. Older model refrigerator.

Top-mount refrigerators have historically had an “EnergySaver” Switch. In models with this switch, adjust the con-trol to the “Reduces Moisture” setting to turn on a heater.

This heater helps prevent moisture from forming on thecabinet exterior.

New design top-mount refrigerators are engineered toautomatically prevent moisture formation on the cabinetexterior and do not require the “Energy Saver” Switch.

Freezer Burn Freezer burn is a gray/white area on food which is dry, toughand may be off-flavored.

Causes:1. Failure to use air-, moisture- or vapor-proof packag-

ing (ie: heavy duty aluminum foil, freezer bags, or

polyethylene-coated freezer wrap) to properly wrap

frozen foods for longer term storage.

• Protruding bones and other sharp edges should bepadded with extra wrap to avoid puncturing the wrap,which would introduce unwanted air into the package.

2. The freezer control may not be set cold enough.

• Adjust the control to the next higher number. Allow thetemperature to stabilize for 24 hours before making fur-ther adjustments.

3. Refreezing of partially thawed food.

• Avoid adding too much warm food to the freezer atonce.

• Do not place warm packages directly against the sur-face of already frozen food.

4. Food has been frozen too long.

• Refer to the Food Storage Chart on page 39 for approxi-mate recommended storage times.

Frost or Ice Crystals Forming in or on Frozen Food PackagesCauses:1. Air space in the package.

• Moisture evaporates from the food and it then con-denses as ice crystals. To prevent this, remove as muchair as possible from packages before sealing and freez-ing.

2. Prolonged door openings or a door that is not closed

securely.

• Remove freezer items quickly.

• Remove several items at one time rather than openingthe door several times.

• Be sure there are no items blocking the door open.

Refrigeration38

Icemaker Does Not Make Any IceCauses:1. New freezer is still warm.

• It may take up to 24 hours for the freezer to reach atemperature to freeze ice cubes.

2. The control lever is positioned in the OFF position.

3. The control lever is blocked into the OFF position

by lodged ice cubes.

• Remove the lodged cubes and reposition the wire leverto the ON or the down position.

Icemaker Does Not Make Enough IceCause:1. The freezer temperature is not cold enough.

• Set the freezer control to a colder setting. Change onlyby 1 setting at a time. Allow 24 hours for the tempera-ture to restabilize before making further adjustments.

Ice Cubes are Too SmallCause:1. Inadequate water supply to the icemaker.

• Low water pressure.

• Clogged water line.

Icemaker ProblemsIce Cubes or Water From the DispenserHave an Odor or Off-TasteCauses:1. Ice has absorbed odors from other foods.

• If ice is not used up rapidly, store it in a covered con-tainer to help prevent odor absorption.

• Foods within the refrigerator or freezer should be cov-ered to prevent odor transfer.

2. The ice bin or freezer needs cleaning.

• Follow the cleaning guidelines in the User’s Guide.

3. There may be strong tasting or strong smelling min-

erals in the water source.

• Use a filter (Part No.18001009) to remove minerals suchas sulfur from the water supply.

4. The ice is old.

• Dispose of the ice and make a fresh supply.

5. The refrigerator is connected to an infrequently

used water pipe, causing a metallic taste in the

water and or ice.

• Try a filter (Part No.18001009) designed to removetastes and odors.

6. The icemaker is new.

• It is normal for the first few loads of ice to have an off-taste. Dispose of this ice.

7. The water has become stale.

• Draw several glasses ofwater and discard thestale water. This fresh-ens the water supplywithin the reservoir.

8. The filter in the water

line is old.

• Replace the filter(Part No.18001001 or18001009 for tastesand odors, or18001010 for tastes,odors, and scaling).

• Replenish the water dis-penser with fresh water.

Refrigeration 3

Foods

Butter

Milk & cream

Cream cheese, cheese spread& cheese food

Cottage cheeseSour cream

Hard cheese (Swiss, Cheddar& Parmesan)

Eggs in the shell,

Leftover yolks or whites

Apples

Bananas

Pears, plums, avocados

Berries, cherries, apricots

Grapes

Citrus fruits

Pineapples, cut

Asparagus

Brussels sprouts, broccoli,cauliflower, green peas, limabeans, green onions, peppers

Cabbage, celery

Carrots, parsnips, beets, &turnips

Lettuce

Chicken and Turkey, whole

Chicken and Turkey, pieces

Fish

Bacon

Beef or lamb, groundBeef or lamb, roast & steak

Ham, fully cooked, wholehalfslices

Luncheon meat

Pork, roast

Pork, chops

Sausage, ground

Sausage, smoked

Veal

Frankfurters

Refrigerator

1 month

1 week

1-2 weeks

3-5 days10 days

1-2 months

3 weeks

2-4 days

1 month

2-4 days

3-4 days

2-3 days

3-5 days

1-2 weeks

2-3 days

1-2 days

3-5 days

1-2 weeks

7-10 days

7-10 days

1-2 days

1-2 days

1-2 days

7 days

1-2 days3-5 days

7 days5 days3 days

3-5 days

3-5 days

3-5 days

1-2 days

7 days

3-5 days

7 days

Freezer

6-9 months

Not recommended

Not recommended

Not recommended

4-6 monthsMay become crumbly

Not recommended

9-12 months

8 months (cooked)

6 months (whole/peeled)

Not recommended

6 months

1 month (whole)

Not recommended

6-12 months

8-10 months

8-10 months

10-12 months

8-10 months

Not recommended

12 months

9 months

2-6 months

1 month

3-4 months6-9 months

1-2 months1-2 months1-2 months

1-2 months

4-6 months

4 months

1-2 months

1-2 months

4-6 months

1 month

Storage Tips

Wrap tightly or cover.

Check carton date. Close tightly. Don’t return unused portions tooriginal container. Don’t freeze cream unless whipped.

Wrap tightly.

Store in original carton. Check carton date.

Wrap tightly. Cut off any mold.

Refrigerate small ends down.

For each cup of yolks to be frozen, add 1 tsp. sugar for use insweet, or 1 tsp. salt for non-sweet dishes.

May also store unripe or hard apples at 60-70°F.

Ripen at room temperature before refrigerat-ing. Bananas & avocados darken whenrefrigerated.

May also store at 60-70°F. If refrigerated, store uncovered.

Will not ripen after purchase. Use quickly.

Don’t wash before refrigerating. Store in crisper.Wrap odorous foods. Leave peas in pods.

Wrap odorous foods & refrigerate in crisper.

Remove tops. Wrap odorous foods & refrigerate in the crisper.

Keep in original packaging for refrigeration. Placein the Meat and Cheese Drawer. When freezinglonger than 2 weeks, overwrap with freezer wrap.

Fresh meats can be kept in original packaging for refrigeration.Place in the Meat and Cheese Drawer. When freezing longer than 2 weeks, overwrap with freezer wrap.

Unopened, vacuum-packed luncheon meat may be kept up to 2 weeks in the Meat and Cheese Drawer.

Processed meats should be tightly wrapped and stored in the Meat and Cheese Drawer.

MEATS

POULTRY & FISH

39

Food Storage Chart (Storage times are approximate and may vary depending on type of packaging, storage temperature and qualityof food when purchased.)

Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa State University

EGGS

FRUITS

DAIRY PRODUCTS

VEGETABLES

Foods Refrigerator Freezer Storage Tips

Form No. 804CG 08/97 Litho U.S.A.

Maytag Appliances • 403 West 4th Street North • P.O. Box 39 • Newton, Iowa 50208

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