S SERIES RESTAURANT RANGES OPERATION
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WNER
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S
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ANUAL
1191904
REV
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AGE
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OF
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The following table lists the possible causes and solutions of problem s that may occur during operation.
Problem Possible Causes and Solutions
A top burner will not light. – Check pilot position.
– Check and light the burner’s pilot.
– Check gas supply to range.
Oven will not heat up. – Check and light the oven pilot.
– Check gas supply to range.
Blower of convection oven is not running. – Check that the oven’s blower control switch is in ON position.
– Check electricity supply to range.
Pilot(s) will not remain lit. – Check gas supply to range .
– Check pilot adjustment.
If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is
likely not within the range.
If the problem only occurs for the range, and if the above solutions to do no t solve the problem, call for repair service.
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ROUBLESHOOTING

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OOKING

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ROBLEMS

If… then…
Cakes are dark on the sides and not done in the center… lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have light outer color… raise temperature.
Cake settles slightly in the center… bake longer or raise oven temperature slightly. Do not
open doors too often for long periods.
Pies have uneven color… reduce number of pies per rack.
Meats are browned and not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Cakes ripple… overloading pans or batter is too thin.
There is excessive meat shrinkage… lower oven temperature.
Cakes are too coarse… lower oven temperature.
WARNING
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLE MS IN OVENS. EXTREME
CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN T O ENSURE THAT IT DOES NOT
BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOI D THE PRODUCT
WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.