Before You Call For Service
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Check the following list to be sure a service call is necessary.
Part or all of the appliance does not work.
•Check to be sure plug is securely inserted into receptacle.
•Check or
•Check power supply.
•Check if surface and/or oven controls have been properly set, See pages 8 and 11.
•Check if oven door is unlocked after a
•Check if oven is set for a delayed cook or clean program, See page 15.
Surface or oven elements fail to operate or heat food. (On Canadian models, the right front element on glass-
ceramic cooking surfaces will not operate during a self- clean cycle).
•Check to be sure plug is securely inserted into receptacle.
•Check or
OCheck power supply,
•Check if surface and/or oven controls have been properly set, See pages 8 and 11.
•Check if coil element is properly installed. See page 9.
•Check if oven is set in a delayed oven operation.
•Check to see if coil elements need to be replaced.
1.Tiny scratches or abrasions.
•Check to make sure cooktop and pan bottom are clean. Do not slide glass or metal pans across top. Make sure pan bottom is not rough. Use the recommended
cleaning agents. See page 21.
2.Metal marks,
•Do not slide metal pans across top. If it happens, clean when cool with Cooktop Cleaning Creme. See page 21.
3.Brown streaks and specks.
•Spills not removed promptly. Wiping with a soiled cloth or sponge. Pans bottom not clean.
4.Areas with a metallic sheen.
•Mineral deposits from water and food.
5.Pitting or flaking.
•Sugary boilovers that were not removed promptly. See page 21.
Baking results are not what you expected.
•Check the oven temperature selected. Make sure oven is preheated when recipe or directions recommend preheat.
•Check rack and pan positions. See page 13.
•Use correct pan. Dark pans produce dark browning. Shiny
pans produce light browning. See "Cooking Made Simple" booklet for more information on bakeware.
•Check the use of foil in the oven. Never use foil to cover an entire oven rack. Place a small piece of foil on the rack
below the pan to catch spillovers.
•Check pan placement. Stagger pans when using two racks. Allow
•Make sure the oven vent has not been blocked. See page 13 for location.
•Check to make sure range is level.
Baking results differ from previous oven.
•Temperatures often vary between a new oven and an old one. As ovens age, the oven temperature often "drifts" and may become hotter or cooler. See page 24 for instructions on adjusting the oven temperature.
NOTE: It is not recommended to adjust the temperature if only one or two recipes are in question.
Food not broiling properly.
•Check oven setting. See page 14. •Check oven rack positions. See page 14.
•Broil element was not preheated,
•Aluminum foil was incorrectly used. Never linethebroiler pan insert with foil.
•Oven door was closed during broiling. Leave the door open to the first stop position (about
Oven smokes excessively during broiling.
•Foodtooclosetoelement. Seepage 14 formore informa- tion.
•Broiler insert covered with aluminum foil.
•Excess fat not trimmed from meat prior to broiling.
• A soiled broiler pan was used.