Oven smokes excessively | Oven door is closed. Door should be open about 3" during broiling. |
during broiling. | Meat too close to the broil burner. Reposition the rack to provide more clearance |
| |
| between the meat and the broiler. |
| Meat not properly prepared. Remove excess fat from meat. Slash remaining fatty |
| edges at right angles to prevent curling, but do not cut into the lean. |
| Grid on broiler pan wrong side up. Grease cannot drain into broiler pan. Always place |
| the grid on the broiler pan with the ribs up and the slots down to allow grease to drip |
| into the pan. |
| Broiler pan used without grid or grid covered with foil. DO NOT use the broiler pan |
| without the grid or cover the grid with foil. |
| Grease spatters and food buildup cause excessive smoke. Regular cleaning is |
| necessary when broiling frequently. |
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Poor Baking Results | Many factors affect baking results. See “Adjusting Oven Temperature” section. See |
| “Arranging Oven Racks” in “Before Setting Oven Controls” section. |
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| Controls not set properly. Follow instructions in |
not work. | |
| |
| time. Follow steps under "To Stop or Interrupt a |
| Cleaning” section . |
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|
Soil not completely | Failure to clean bottom, the area under the door, and the outside edge of the oven |
removed after self- | around the oven seal. These areas are not in the |
cleaning cycle is | enough to burn on residue. Clean these areas before the |
completed. | started. Burned on residue can be cleaned with a stiff nylon brush and water or a |
| nylon scrubber. Be careful not to damage the oven seal. |
| Excessive spillovers in oven. Set the |
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|
Flames inside oven or | Excessive spillovers in oven. This is normal, especially for pie spillovers or for large |
smoke from vent. | amounts of grease on bottom of oven. Wipe up excessive spillovers before starting |
| the |
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