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36 37
34
To Remove the Oven Door:
1. Open the door completely.
2
. Flip up the hinge latch on each side.
a
a
a Hinge Bracket
3
. Holding the door firmly, close the oven door completely.
4
. Grasping both sides, lift up on the oven door while pushing it closed, and
then pull it away from the door frame.
5
. Place the door in a protected location.
T
o Replace the Oven Door:
1. Insert the upper arms of both hinges into the slots. The recesses must hook on
the lips.
a
b
c
d
a Upper Arm
b Recess
c Slots
d Lip
2
.
Open the oven door.
N
OTE: You should hear a “click” sound when the door is correctly in place.
3
. Move the hinge latch on each side back into the locked position.
4
. Open and close the door to test that it operates freely. If it does not, repeat
the door removal and replacement process.
5
. Close and open the door slowly to assure that it is correctly and securely in
place.
Range Care
35
First try the solutions suggested here to possibly avoid the cost of a service call.
SOLVING BAKING AND ROASTING PROBLEMS
With any oven setting poor results can occur for many reasons other than a
malfunction of 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.
BAKING PROBLEM CAUSE
Food browns unevenly
•
Oven not preheated
•
Aluminum foil on oven rack or oven bottom
•
Baking utensil too large for recipe
•
Pans touching each other or oven walls
Food too brown on bottom
•
Oven not preheated
•
Using glass, dull or darkened metal pans
•
Incorrect rack position
•
Pans touching each other or oven walls
Food is dry or has
shrunk excessively
•
Oven temperature too high
•
Baking time too long
•
Oven door opened frequently
•
Pan size too large
Food is baking or roasting
too slowly
•
Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
Piecrusts do not brown
on bottom or crust is
soggy
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
Cakes pale, flat and may not
be done inside
•
Oven temperature too low
•
Incorrect baking time
•
Cake tested too soon
•
Oven door opened too often
•
Pan size may be too large
Troubleshooting
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