ABOUT SERVICE
30
Oven will not
self-clean.
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.
1. Follow instructions on page 18.
2. Cancel program and reset clean cycle.
3. Close and lock oven door.
1. Self-clean feature was not properly
set.
2. Oven set for a delayed clean.
3. Oven door not closed and/or locked.
Food not broiling
properly.
1. See page 13 for operating instructions.
2. See page 28 for information on broiling.
3. For optimum browning, preheat the broil element
for 3 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.
1. See page 31 for instructions on adjusting the oven
temperature.
NOTE:
Do not adjust temperature if
only one or two recipes are in question. The
problem may be the recipe rather than the oven.
1. Oven seems hotter or cooler than
your previous oven.
Baking results differ
from previous oven.
NOTE:
Oven temperatures may vary between the new and the old oven. As ovens age, the
oven temperature often “drifts” and may become hotter or cooler. Also, newer ovens may
operate differently from older ovens. You should expect some differences in baking results.
Baking results are
not what you
expected.
S
Uneven browning
(too dark on top or
bottom).
S
Underdone or
overdone.
S
Browning is too
dark or light.
S
Cake is not level.
1. Select correct oven temperature. When baking,
always preheat oven before adding food.
2. Select the BAKE pad, not BROIL, for baking.
3. See rack placement on page 25.
4. Dark pans produce dark browning. Select shiny
aluminum pans or reduce the oven temperature
by 25
°
F. See page 26.
5. Never use foil to cover an oven rack. Place a
small piece of foil on the rack below the rack
holding the pan. See page 25.
6. Stagger pans on rack. Allow 1 to 2-inches
between pans and oven walls.
7. Select recipes from reliable sources. Read and
carefully follow instructions and do not substitute
ingredients.
8. See page 15 for information on oven vent.
9. See page 17 for instructions on leveling range.
1. Oven is too hot or too cool.
2. Selected BROIL rather than BAKE.
3. Food not positioned correctly in
oven.
4. Used incorrect pan.
5. Used aluminum foil incorrectly.
6. Oven rack was crowded with pans.
7. Used unreliable recipe or did not
follow recipe.
8. Oven vent was blocked.
9. Range is not level.
PROBLEM
SUGGESTED CORRECTIONS
POSSIBLE CAUSES
12. Door is not correctly installed.
10. See page 15 for instructions on replacing door.
