Oven cooking results not
Range is not level.
The temperature set was
Oven temperature is calibrated
Oven was not preheated.
Racks were positioned improperly. See the "Positioning Racks and Bakeware" section.
Not enough air circulation around
Batter distributed unevenly in pan. Check that batter is level in the pan.
Darker browning of food caused
by dull or dark bakeware.
Lighter browning of food
caused by shiny or light colored
Incorrect length of cooking time
Oven door was not closed.
Oven door was opened during
Oven door was open for too long
Rack is too close to bake burner,
making baked items too brown on
Pie crusts browning too quickly.
Temperature scale was changed
from Fahrenheit to Celsius.
Level the range. See the Installation Instructions.
Double-check the recipe in a reliable cookbook.
See "Oven Temperature Control" in the "Electronic Oven
See the "Baking and Roasting" section.
See the "Positioning Racks and Bakeware" section.
Lower oven temperature 25°F (15°C) or move rack to a higher
position in the oven.
Move rack to a lower position in the oven.
Adjust cooking time.
Be sure that the bakeware does not keep the door from closing.
Oven peeking releases oven heat and can result in longer
If the oven door remains open for too long, the heating elements
will shut off until the oven door is closed.
Move rack to higher position in the oven.
Use aluminum foil to cover the edge of the crust and/or reduce
Foods are overdone or burnt even at low temperatures. See
"Fahrenheit and Celsius" in the "Electronic Oven Controls"