Kenmore 664.9511 series Use & Care Manual page 19

Problem
Oven cooking results
not what expected
Possible Causes
Range is not level
The temperature set was
incorrect
Oven temperature is calibrated
incorrectly
Oven was not preheated
Racks were positioned
improperly
Not enough air circulation
around bakeware
Batter distributed unevenly
in pan
Darker browning of food
caused by dull or dark
bakeware
Lighter browning of food
caused by shiny or light-colored
bakeware
Incorrect length of cooking time
was used
Oven door was not closed
Oven door was opened during
cooking
Oven door was open for too
long
Rack is too close to bake
burner, making baked items
too brown on bottom
Pie crusts browning too quickly
Temperature scale was changed
from Fahrenheit to Celsius
Solutions
Level the range. See the Installation Instructions.
Double-check the recipe in a reliable cookbook.
See "Oven Temperature Control" in the "Electronic Oven
Controls" section.
See the "Baking and Roasting" section.
See the "Positioning Racks and Bakeware" section.
See the "Positioning Racks and Bakeware" section.
Check that batter is level in the pan.
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.
Peeking into the oven releases oven heat and can result in longer
cooking times.
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
baking temperature.
Foods are overdone or burnt even at low temperatures. See
"Fahrenheit and Celsius" in the "Electronic Oven Controls" section.
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