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24
Problem Possible Causes Solutions
Oven cooking results
notwhat expected
Range is not level Level the range. See the Installation Instructions.
The temperature set was
incorrect
Double-check the recipe in a reliable cookbook.
Oven temperature is calibrated
incorrectly
See “Oven Temperature Control” in the “Electronic Oven
Controls”section.
Oven was not preheated See the “Baking and Roasting” section.
Racks were positioned
improperly
See the “Positioning Racks and Bakeware” section.
Not enough air circulation
around bakeware
See the “Positioning Racks and Bakeware” section.
Batter distributed unevenly
inpan
Check that batter is level in the pan.
Darker browning offood
caused by dull or dark
bakeware
Lower oven temperature 25°F (15°C) or move rack to a higher
position in the oven.
Lighter browning of food
caused by shiny or light-colored
bakeware
Move rack to a lower position in the oven.
Incorrect length of cooking time
was used
Adjust cooking time.
Oven door was not closed Be sure that the bakeware does not keep the door from closing.
Oven door was opened during
cooking
Peeking into the oven releases oven heat and can result in longer
cooking times.
Oven door was open for too
long
If the oven door remains open for too long, the heating elements
will shut o until the oven door is closed.
Rack is too close to bake
burner, making baked items
toobrown on bottom
Move rack to higher position in the oven.
Pie crusts browning too quickly Use aluminum foil to cover the edge of the crust and/or reduce
baking temperature.
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