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Baking results are
1. Oven is too hot or too cool.
1. Select correct oven temperature. When baking,
not what you
always preheat oven before adding food.
expected.
2. Food not positioned correctly in
2. See rack placement on page 18.
• Uneven browning
oven.
(too dark on top or
3. Used incorrect pan.
3. Dark pans produce dark browning. Select shiny
bottom),
aluminum pans or reduce the oven temperature
• Underdone or
by 25°F. See page 20.
overdone.
4. Used aluminum foil incorrectly.
4. Never use foil to cover an oven rack. Place a
• Browning is too
small piece of foil on the rack below the rack
dark or light,
holding the pan. See page 18.
• Cake is not level.
5. Oven rack was crowded with pans.
5. Stagger pans on rack. Allow 1 to 2-inches
between pans and oven walls.
6. Used unreliable recipe or did not
6. Select recipes from reliable sources. Read and
follow recipe,
carefully follow instructions and do not substitute
ingredients.
7. Oven vent was blocked.
7. See page 10 for information on oven vent.
8. Range is not level.
8. See page 12 for instructions on leveling range.
9. Door is not correctly installed.
9. See page 10 for instructions on replacing door.
Baking results differ
1. Oven seems hotter or cooler than
1. Oven temperatures may vary between the new
from previous oven.
your previous oven.
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 incorrectly set.
1. See page 9.
properly.
2. Used incorrect rack position.
2. See page 21 for information on broiling.
3. Broil element was not preheated.
3. For optimum browning, preheat the broil element
for 3 minutes before placingfood in the oven.
4. Used aluminum foil incorrectly.
4. The broiler pan can be lined with foil; never line
the broiler insert with foil.
5. Oven door was closed during
5. Always leave door opened to the broil stop
broiling,
position (opened about 4-inches) during broiling.
Oven smokes
1. Food placed too close to broil
1. Move broiler pan down one rack position.
excessively during
element.
broiling.
2. Broiler insert covered with aluminum
2. Never cover insert with foil as this prevents fat
foil.
from draining to pan below.
3. Meat is too fatty.
3. Trim excess fat before broiling.
4. Marinade not completely drained
4. Completely drain marinade from meat.
before broiling.
5. Basted meat too early during
5. Baste meat during the last few minutes of
broiling,
cooking.
6. Used a soiled broiler pan.
6. Always clean broiler pan and insert after use.
Moisture condensa-
1. Window may fog when cooking food
1. This condition is normal.
tion on oven window,
high in moisture.
2. Used a cloth saturated with water to
2. Wring excess water from cloth before cleaning.
clean window.
Oven light does not
1. Oven light bulb is loose or burned
1. Check or replace bulb.
turn on.
out.
2. Light switch in the OFF position.
2. See page 11 for instructions.
Strong odor or light
This is normal for a new range and will disappear after a few uses. Opening a window or turning
smoke when oven is
on a fan will help remove the smoke and odor.
turned on the first
few times.
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