Troubleshooting; Baking And Roasting; Operation - Sharp SWA3062GS Operation Manual

TROUBLESHOOTING

First try the solutions suggested here to possibly avoid the cost
of a service call.

BAKING AND ROASTING

With either Bake or Convection Bake and Convection Roast poor
results can occur for many reasons other than a malfunction of
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk excessively
Food is baking or roasting too slowly
Pie crusts do not brown on bottom or crust is soggy
Cakes pale, flat and may not be done inside
Cakes high in middle with crack on top
Pie crust edges too brown

OPERATION

PROBLEM
F03 or F04 Error appears in
the display window.
E
POSSIBLE CAUSE
A problem with latch Turn off power at the main power supply (fuse or breaker box), wait a few
mechanism occurred. seconds and turn it back on again. The oven should run a latch auto–test.
If condition persists, note the code number and call
an authorized service center.
the oven. Check the chart below for causes of the most common
problems. Since the size, shape and material of baking utensils
directly affect the baking results, the best solution may be to
replace old baking utensils that have darkened and warped
with age and use. Check the Baking Charts for the correct rack
position and baking time.
• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
• Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
• Oven temperature too high
• Edges of crust too thin
SOLUTION
26
CAUSE