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 or gas supply. |
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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 |
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| damaged, soiled or wet. If ignitor doesn’t click, turn control knob OFF. |
• | Burner ports may be clogged. | |
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Oven light and/or clock | • | The light bulb is loose or defective. |
does not function. | • | The oven light does not work during |
| • | Oven may be in Sabbath Mode. See page 13. |
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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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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 13 for location. |
| • | Check to make sure range is level. |
| • | Temperatures often vary between a new oven and an old one. As ovens age, the |
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| oven temperature often “drifts” and may become hotter or cooler. See page 11 for |
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| instructions on adjusting the oven temperature. Important: It is not |
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| 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 |
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| browning. |
| • | Check rack positions and pan placement. Allow |
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| oven wall. |
| • | Check the use of foil in the oven. Never use foil to cover an entire oven rack. |
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| Place 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. |
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 5 minutes before placing food in the oven. |
| • | Broil with the oven door closed. |
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Oven will not | • | Check to make sure the cycle is not set for a delayed start. See pages |
| • | Check if door is closed. |
| • | Check if control is in Sabbath Mode. See page 13. |
| • | Oven may be over 400° F. Oven temperature must be below 400° F to program a |
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| clean cycle. |
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