Amana 500 Troubleshooting, Problem Solution, Browning, Inches between pans and oven wall

Troubleshooting

PROBLEM	SOLUTION
For most concerns, try these first.	• Check if oven controls have been properly set.
	• Check to be sure plug is securely inserted into receptacle.
	• Check or re-set circuit breaker. Check or replace fuse.
	•	Check power supply.
Surface burner fails to light.	• Check to be sure unit is properly connected to power supply.
	• Check for a blown circuit fuse or a tripped main circuit breaker.
	• Check to be sure ignitor is dry and clicking. Burner will not light if ignitor is damaged,
		soiled or wet. If ignitor doesn’t click, turn control knob to OFF.
The flame is uneven.	• Burner ports may be clogged.
Surface burner flame lifts	• Check to be sure a pan is sitting on the grate above.
off ports.
Baking results are not as	• Check the oven temperature selected. Make sure oven is preheated when recipe
expected or differ from		or directions recommend preheat.
previous oven.	•	Make sure the oven vent has not been blocked. See page 14 for location.
	• Check to make sure range is level.
	• 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 13 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.
	• Use correct pan. Dark pans produce dark browning. Shiny pans produce light
		browning.
	• Check rack positions and pan placement. Stagger pans when using two racks. Allow
		1-2 inches between pans and oven wall.
	• 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.
Food is not broiling properly or	• Check oven rack positions. Food may be too close to flame.
smokes excessively.	• Aluminum foil was incorrectly used. Never line the broiler insert with foil.
	• Trim excess fat from meat before broiling.
	• A soiled broiler pan was used.
	• Preheat oven for 2-3 minutes before placing food in the oven.
	• Broil with the oven door closed.
Moisture collects on oven	• This is normal when cooking foods high in moisture.
window or steam comes from	• Excessive moisture was used when cleaning the window.
oven vent.
There is a strong odor or light	• This is normal for a new range and will disappear after a few uses.
smoke when oven is turned on.	• Turning on a ventilation fan will help remove the smoke and/or odor.
	• Excessive food soils on the oven bottom. See page 17 for cleaning instructions.

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