SERVICE
15
Strong odor or light
smoke when oven is
turned on.
1. This is normal for a new oven and will disappear
after a few uses. Turning on a ventilation fan will
help remove the smoke and/or odor.
1. “Burning off” of manufacturing oils
or insulation.
Oven light does not
turn on.
1. Check or replace bulb.
2. See page 13 for instructions.
1. Oven light bulb is loose or burned
out.
2. Light switch in the OFF position.
Moisture condensa-
tion on oven window.
1. This condition is normal.
2. Wring excess water from cloth before cleaning.
1. Window may fog when cooking food
high in moisture.
2. Used a cloth saturated with water to
clean window.
1.Move broiler pan down one rack position.
2.Never cover insert with foil as this prevents fat
from draining to pan below.
3.Trim excess fat before broiling.
4.Completely drain marinade from meat.
5.Baste meat during the last few minutes of cooking.
6.Always clean broiler pan and insert after use.
1.Food placed too close to broil
element.
2.Broiler insert covered with aluminum
foil.
3.Meat is too fatty.
4.Marinade not completely drained
before broiling.
5.Basted meat too early during
broiling.
6.Used a soiled broiler pan.
Oven smokes
excessively during
broiling.
Food not broiling
properly.
1. See page 10 for operating instructions.
2. See page 7 for information on broiling.
3. For optimum browning, preheat the broil element
for 3 to 4 minutes before placing food in the oven.
4. The broiler pan can be lined with foil;
never
line
the broiler insert with foil.
5. Always leave door opened to the broil stop
position (opened about 4-inches) during broiling.
1. Oven incorrectly set.
2. Used incorrect rack position.
3. Broil element was not preheated.
4. Used aluminum foil incorrectly.
5. Oven door was closed during
broiling.
PROBLEM
SUGGESTED CORRECTIONS
POSSIBLE CAUSES
