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OVEN
P
R
O
B
L
E
M
Too Much Bottom Heat
U
n
e
e v
n
B
a
e k
S
d i
e
B
u
n r
n i
g
T
o
o
M
c u
h
T
o
p
H
e
t a
Uneven Bake - Side to Side
P
l u
n i l
g
o t
E
d
g
e
f o
P
Uneven Bake - Front to Rear
D
r
e i
d
O
t u
P
o r
d
c u
s t
P
l i
t o
O
u
a t
g
e
Pilot Outage
Excessive Meat Shrinkage
TROUBLESHOOTING
a
n
P
R
O
B
A
B
L
E
C
A
U
S
E
Insu cient heat input. (Call Service)
Overactive ue. (Call Service)
T
o
o
o l
w
e t
m
p
r e
t a
r u
. e
Improper operation.
I
m
p
o r
p
r e
y b
p
a
s s
e s
t t
Fluctuating gas pressure. (Call Service)
T
o
o
h
g i
h
e t
m
p
r e
t a
r u
Faulty ventilation. (Call Service)
Excessive heat input. (Call Service)
Thermostat needs calibration. (Call Service)
Range not level side to side.
Oven burner, bottom or ba es improperly installed.
W
a
p r
e
d
p
a
n
. s
Oven not level.
Overactive ue. (Call Service)
Range not level front to back.
Door not closing properly.
T
o
o
o l
w
e t
m
p
r e
t a
r u
. e
Too long baking time.
Thermostat calibration. (Call Service)
G
s a
s
u
p
p
y l
n
o
s t
f u
c i f
Pilot ame too low. (Call Service)
Restriction in pilot ori ce. (Call Service)
Problem with safety valve. (Call Service)
CONVECTION OVEN MODELS ONLY:
Cavity leaking. (Call Service)
Gasket problems. (Call Service)
Convection oven tube blocked.
Blower running backwards. (Call Service)
Roasting temperature too high.
— 16 —
S
n i
. g
C (
l a
S l
e
v r
c i
) e
. e
e i
n
. t
C (
l a
S l
e
v r
c i
) e
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