17
PROBLEM
POSSIBLE CAUSES
SOLUTIONS
Convection fan not working
Oven door is open.
Close oven door. See “Convection Cooking” section.
Oven temperature too high or
too low
Oven temperature calibration
needs adjustment.
See “Oven Temperature Control” in the “Electronic Oven
Controls” section.
Temperature has been changed
to Fahrenheit or Celsius.
See “Fahrenheit and Celsius” in the “Electronic Oven Controls”
section.
Oven indicator lights flash
Needs service (oven indicator
lights are flashing).
See “Control Display” in the “Electronic Oven Controls” section.
If the indicator light(s) keeps flashing, call for service. See cover
for contact information.
Display shows messages
Power failure (display shows
flashing time).
Clear the display. On some models, reset the clock, if needed.
See “Clock” keypad feature in the “Feature Guide” section.
Error code (display shows letter
followed by number).
Press the CANCEL keypad to clear the display. See “Control
Display” in the “Electronic Oven Controls” section. If it
reappears, call for service. See cover for contact information.
Mineral deposits are left on
the oven bottom after the
Clean cycle
Tap water was used in the Clean
cycle.
Use distilled or filtered water in the Clean cycle.
To remove deposits, use a cloth soaked with vinegar. Then use
a cloth dampened with water to thoroughly remove any vinegar
residue.
Range is not level.
Mineral deposits will collect on dry areas of the oven bottom
during the Clean cycle. Level the range. See the Installation
Instructions.
To remove deposits, use a cloth soaked with vinegar. Then use
a cloth dampened with water to thoroughly remove any vinegar
residue.
Oven cooking results not
what expected
Range is not level.
Level the range. See the Installation Instructions.
The temperature set was
incorrect.
Double-check the recipe in a reliable cookbook.
Oven temperature is calibrated
incorrectly.
See “Oven Temperature Control” in the “Electronic Oven
Controls” section.
Oven was not preheated.
See “Baking and Roasting” section.
Racks were positioned
improperly.
See “Positioning Racks and Bakeware” section.
Not enough air circulation
around bakeware.
See “Positioning Racks and Bakeware” section.
Batter distributed unevenly in
pan.
Check that batter is level in the pan.
Darker browning of food caused
by dull or dark bakeware.
Lower oven temperature 25°F (15°C) or move rack to a higher
position in the oven.
Lighter browning of food
caused by shiny or light colored
bakeware.
Move rack to a lower position in the oven.
Incorrect length of cooking time
was used.
Adjust cooking time.
Oven door was not closed.
Be sure that the bakeware does not keep the door from closing.
Oven door was opened during
cooking.
Oven peeking releases oven heat and can result in longer
cooking times.
Rack is too close to bake burner,
making baked items too brown
on bottom.
Move rack to higher position in the oven.
Pie crusts browning too quickly.
Use aluminum foil to cover the edge of the crust and/or reduce
baking temperature.
Temperature scale was changed
from Fahrenheit to Celsius.
Foods are overdone or burnt even at low temperatures. See
“Fahrenheit and Celsius” in the “Electronic Oven Controls”
section.
