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 | |
| • | Check power supply. |
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Part or all of appliance does | • Check if surface and/or oven controls have been properly set. See pgs. 12 & 19. | |
not work. | • | Check if oven door is unlocked after |
| • Check if oven is set for a delayed cook or clean program. See pgs. 19 & 6. | |
| • Check if Control Lock is activated. See pg. 18. | |
| • Check if control is in Sabbath Mode. See pg. 31. | |
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Clock, indicator words, and/or | • Oven may be set for a Cook & Hold or delay function. | |
lights operate but oven does | • Control Lock may have been set. See pg. 18. | |
not heat. |
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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, | |
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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. | |
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Surface burner flame lifts | • Check to be sure a pan is sitting on the grate above. | |
off ports. |
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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 | |
| • Broil with the oven door closed. | |
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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 23 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 | |
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| temperature often “drifts” and may become hotter or cooler. See page 31 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. |
| • Use correct pan. Dark pans produce dark browning. Shiny pans produce light | |
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| browning. |
| • 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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| Cont. |
10