21
Problem
Possible Causes and/or Solutions
Oven cooking results not
what expected
Range is not level:
Level the range. See the Installation Instructions.
The set temperature was incorrect:
Double-check the recipe in a reliable cookbook.
Oven temperature is calibrated incorrectly:
See “Oven Temperature Offset Control” in the “Electronic
Oven Controls” section.
Oven was not preheated:
See the “Baking and Roasting” section.
Racks were positioned improperly:
See the “Positioning Racks and Bakeware” section.
Not enough air circulation around bakeware:
See the “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.
Foods are overdone or burnt, even at low temperatures:
Temperature scale was changed from
Fahrenheit to Celsius. See “Fahrenheit and Celsius” in the “Electronic Oven Controls” section.
Ventilation system
not capturing smoke
efficiently
Poor cross ventilation in the room or make-up air:
See the Installation Instructions.
Outside wall cup shut or blocked:
Check outside wall cup.
Range or air filter installed incorrectly:
See the Installation Instructions.
