TROUBLESHOOTING
PROBLEM | SOLUTION |
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For most concerns, try these first. | • Check if oven controls have been properly set. |
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| • Check to be sure plug is securely inserted into receptacle. |
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| • Check or |
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| • | Check power supply. |
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Part or all of appliance does not | • Check if surface and/or oven controls have been properly set. See pgs. 12 & |
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work. | • | Check if oven door is unlocked after |
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| • Check if oven is set for a delayed cook or clean program. See pgs. 16 & 5. |
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| • Check if control lock is activated. See pg. 15. |
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| • Check if control is in Sabbath Mode. See pg. 27. |
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Clock, indicator words, and/or | • Oven may be set for a Cook & Hold or delay function. |
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lights operate but oven does | • Control lock may have been set. See pg. 15. |
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not heat. |
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Surface burner fails to light. | • Check to be sure unit is properly connected to power supply. |
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| • Check for a blown circuit fuse or a tripped main circuit breaker. |
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| • Check to be sure ignitor is dry and clicking. Burner will not light if ignitor is damaged, |
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| soiled or wet. If ignitor doesn’t click, turn control knob OFF. |
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The flame is uneven. | • Burner ports may be clogged. See page 6. |
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Surface burner flame lifts | • Check to be sure a pan is sitting on the grate above. |
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off ports. |
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Baking results are not as | • Check the oven temperature selected. Make sure oven is preheated when recipe |
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expected or differ from |
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previous oven. | • | Make sure the oven vent has not been blocked. See page 20 for location. |
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| • Check to make sure range is level. |
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| • Temperatures often vary between a new oven and an old one. As ovens age, the oven |
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| temperature often “drifts” and may become hotter or cooler. See page 27 for |
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| instructions on adjusting the oven temperature. Important: It is not recommended |
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| to adjust the temperature if only one or two recipes are in question. |
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| • Use correct pan. Dark pans produce dark browning. Shiny pans produce light |
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| browning. |
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| • Check rack positions and pan placement. Stagger pans when using two racks. Allow |
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| • Check the use of foil in the oven. Never use foil to cover an entire oven rack. Place |
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| a small piece of foil on the rack below the pan to catch spillovers. |
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Food is not broiling properly or | • Check oven rack positions. Food may be too close to flame. |
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smokes excessively. | • Aluminum foil was incorrectly used. Never line the broiler insert with foil. |
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| • Trim excess fat from meat before broiling. |
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| • A soiled broiler pan was used. |
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| • Preheat oven for |
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| • Broil with the oven door closed. |
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| Cont. |
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