You Call For Service; Before You Call - Maytag Performa WT-TOD User Manual

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Before
You Call
for Service
Check these points if...
Part or all of appliance does
not work.
Check to be sure plug is securely in-
serted into receptacle.
Check or re-set circuit breaker. Check or
replace fuse.
Check power supply.
Check if surface and/or oven controls
have been properly set. See pages 5-7.
Surface
burner
fails to light.
Check to be sure unit is properly con-
nected to power supply.
Checkforablowncircuitfuseoratripped
main circuit breaker.
Check tobe sureburner ports or ignition
ports are not clogged. See page 4.
Check to be sure ignitor is dry and click-
ing. Burner will not light if ignitor is
damaged, soiled or wet. If ignitor doesn't
click, turn control knob Off.
The flame
is uneven.
Burner ports maybe clogged.
Surface burner flame lifts off
ports.
Check to be sure a pan is sitting on the
grate above.
Baking
results
differ
from
previous
oven.
Temperatures often varybetween
a new
oven and an old one. As ovens age, the
oven temperature often "drifts" and may
become hotter or cooler.
Baking
results
are not what
you expected.
Check the oven temperature
selected.
Make sure oven is preheated when recipe
or directions recommend preheat.
Check rack positions. See page 8.
Use correct pan. Darkpans produce dark
browning.
Shiny pans produce
light
browning. See "Cooking Made Simple"
booklet
for snore
information
on
bakeware.
Check the use of foil in the oven. Never
use foil to cover an entire oven rack.
Place a small piece of foil on the rack
below the pan to catch spillovers.
Checkpan placement. Stagger pans when
using two racks. Allow 1-2 inches be-
tween pans and oven walls.
Make sure the oven vent has not been
blocked. See page 7 for location.
Check to make sure range is level.
Food not broiling properly.
Check oven setting. See page 7.
Check rack positions. See page 7.
Aluminum
foil was incorrectly used.
Never line the broiler pan insert with foil.
Oven
smokes
excessively
during
broiling.
Food too close to flame. See page 7 for
snore information.
Broiler insert covered with aluminum
foil.
Excess fat not trimmed from meat prior
to broiling.
A soiled broiler pan was used.
Moisture
condensation
collects
on oven window.
This is normal when cooking food high
in moisture.
Excessive moisturewas used when clean-
ing the window.
Strong odor or light smoke
occurs when oven is turned
on.
This is normal for a new range and will
disappear after a few uses. Opening a
window or turning on a fan will help
remove the smoke and odor.
Excessive food soils on the oven bottom.
12

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