Avoid Service Checklist
Baked goods too done or not
Baked foods not evenly browned
Baking time too long.
Fan noise during cooking opera-
Oven smokes excessively
Actual oven temperature and cooking times may vary from recipe or box instruction. If
this is a new range, temperatures may differ from your old range. Older ovens may
drift in temperature. You may have to adjust your favorite recipe times and tempera-
Use the pan size recommended in the recipe. Except when baking pies or breads, set
the oven temperature control 13°C (25°F) lower when using glass pans.
A covered pan should not be used for baking, unless specified in the recipe. Foods
baked in covered pans do not brown well.
Use clean, shiny pans. Blackened pans may cause burning of bottom. Use flat bottom
pans. Warped pans may cause uneven baking.
If bottom of foods burns, raise the rack. If top of foods is too brown, lower the rack.
Frequently opening the oven door to check doneness. Oven temperature drops 10°C
(18°F) or more each time door is opened. Set for shortest baking time and check bak-
ing process only at end of set time. Check baking progress through the window if avail-
Placing a very large pan or several smaller pans very close together on one rack does not
allow proper circulation of the oven air around the pans. A cookie sheet or sheet pan
should not cover the entire oven rack. Allow at least 5.1 cm (2 in.) of space for air circula-
tion on all sides of baking pan(s) and between pans and sides of the oven. When two
racks are used, stagger pans so one is not directly above the other.
It will take approximately 10 minutes for the oven to reach the temperature setting.
Better results will be obtained by pre-heating the oven before placing foods to be
Moist foods may cause oven steaming. Cover the dish if appropriate for the food being
A cooling fan may automatically turn on and off to cool internal parts. It is normal, and
the fan may continue to run even after oven is turned off.
Open the door to the broil stop position.
Add 3 to 4 cups of water in the broiler pan to completely cover the bottom of the pan.
Position food on grid and broil. The water catches the grease from the broiling food,
cools the grease and reduces smoking.
Meat too close to the element. Lower the rack.
Remove excess fat from the meat. Slash remaining fat edges to prevent curling; do not
cut into lean.
Always place the grid on the broiler pan with the slots down to allow grease to drip
into the pan.
Grease has built up on oven surfaces. Regular cleaning is mandatory when broiling
frequently. Old grease or food spatters cause excessive smoking.