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 damaged, |
| soiled or wet. If ignitor doesn’t click, turn control knob OFF. |
| • Burner ports may be clogged. |
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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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Clock, icons and/or | • Oven may be set for a Cook & Hold or Delay function. |
lights operate but oven does | • The Oven Control Lockout may have been set. (See page 9.) |
not heat. |
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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 15.) |
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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 16 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 15 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. Allow |
| 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. |
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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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