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AB(IUTSERVICE
Baking results are
1. Oven is too hot or too cool.
1. Select correct oventemperature. When baking,
not what you
always preheat oven before addingfood.
expected.
2. Selected BROILrather than BAKE.
2. Select the BAKE pad, not BROIL, for baking.
• Uneven browning
3. Food not positioned correctly in
3. See rack placement on page 24.
(too dark on top or
oven.
bottom).
4. Used incorrectpan.
4. Dark pans produce dark browning. Select shiny
• Underdoneor
aluminum pans or reducethe oven temperature
overdone,
by 25°F.See page 23.
• Browning is too
5. Used aluminumfoil incorrectly.
5. Never usefoil to cover an oven rack. Placea
dark or light,
small piece of foil on the rack below the rack
• Cake is not level,
holdingthe pan. See page 24.
6. Oven rack was crowded with pans.
6. Staggerpans on rack. Allow 1 to 2-inches
between pans and oven walls.
7. Used unreliablerecipe or did not
7. Select recipes from reliable sources. Read and
follow recipe,
carefully follow instructionsand do not substitute
ingredients.
8. Oven vent was blocked.
8. See page 14for informationon oven vent.
9. Range is not level.
9. See page 16for instructionson leveling range.
10. Door is not correctly installed.
10. See page 14 for instructions on replacing door.
Baking results differ
1. Oven seems hotter or cooler than
1. See page 31 for instructionson adjusting the
from previous oven.
your previous oven.
oven temperature. NOTE: De not adjust
temperature if only one or two recipesare in
question.The problem may be the recipe rather
than the oven.
NOTE: Oven temperatures may vary between the new and the old oven. As ovens age, the
oven temperature often "drifts" and may become hotter or cooler.Also, newer ovens may
operate differently from older ovens. You should expect some differences in baking results.
Food not broiling
1. Oven incorrectlyset.
1. See page 12for operating instructions.
properly.
2. Used incorrect rack position.
2. See page 27 for informationon broiling.
3. Broil element was not preheated.
3. For optimum browning, preheat the broil element
for 3 to 4 minutesbefore placing food in the oven.
4. Used aluminumfoil incorrectly.
4. The broiler pan can be lined with foil; never line
the broiler insertwith foil.
5. Oven door was closed during
5. Always leave dooropened to the broil stop
broiling,
position (opened about 4-inches)during broiling.
Ovensmokes
1. Food placed too closeto broil
1. Move broiler pan down one rack position.
excessivelyduring
element.
broiling.
2. Broilerinsertcoveredwithaluminum 2. Nevercoverinsertwith foil as this preventsfat
foil.
from drainingto pan below.
3. Meat is too fatty.
3. Trim excessfat before broiling.
4. Marinadenot completely drained
4. Completelydrain marinade from meat.
before broiling.
5. Bastedmeat too early during
5. Baste meat during the last few minutesof
broiling,
cooking.
6. Used a soiled broiler pan.
6. Always clean broiler pan and insert after use.
Ovenwill not
1. Serf-cleanfeaturewas not properly
1. Followinstructionson pages 17 and 18.
self-clean,
set.
2. Ovensetfor a delayedclean,
2. Cancelprogramand reset clean cycle.
3. Ovendoornotclosedand/orlocked. 3. Closeand lockovendoor.
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