Fisher & Paykel DCS WOSV30 User Manual page 40

Troubleshooting
38
US
CA
Problem
Oven door will not
open
Oven light does
not work
Oven not heating
Baked foods too
brown on top or
bottom
Baked foods pale
and undercooked
on the base
Baking (eg cookies)
too brown on the
base
Possible cause
Oven door is locked.
Light bulb has blown.
Oven door is not properly
closed or it is opened
too frequently during
operation.
Oven not preheated.
Bakeware too large or too
small for the recipe.
Baking pans/tins not
evenly spaced on shelves.
Baking, eg cookies, not
evenly sized or spaced on
baking trays.
Dark, coated baking pans.
Shelf position too high for
specific function.
Opening the oven door
frequently during baking.
Baking temperature too
high or too low.
Shiny baking trays, tins, or
pans being used.
Dark, coated baking
pans/trays.
What to do
Still in SELF CLEAN function. The door
will unlock when the cycle has finished
and the oven has cooled to a safe
temperature.
Replace the light bulb. Refer to 'Care
and cleaning' for details.
Oven elements and fans turn off while
the door is open so be sure the oven
door is properly closed. Note: BROIL
functions will only operate with the
door closed.
Preheat until the illuminated ring
around the temperature knob changes
from red to white.
Use the correct sized bakeware.
Stagger baking pans on the oven
shelves so that there is at least 11⁄8"(3
cm) between them and the oven walls.
Make all cookies in a batch the same
size and shape and space them evenly
over the baking tray.
Reduce the oven temperature by 25°F
(10°C) and extend the cooking time by a
couple of minutes.
Use shiny baking pans/trays.
Try a lower shelf position.
Do not open the door until at least ¾ of
the baking time has passed.
Adjust temperature.
Shiny baking trays, tins, and pans reflect
the heat and may result in baked food
that is pale and undercooked on the
base.
Use shiny baking pans/trays.