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T UBLES NG
For mOSt COnCerUS,
try these first.
Part or all of appliance does
not work.
Clock, indicator words, and/or
lights operate but oven does
not heat.
Surface burner fails to light.
e
e
e
e
Check
Check
Check
Check
if oven controls have been properly set.
to be sure plug is securely inserted into receptacle.
or re-set circuit breaker. Check or replace fuse.
power supply.
e
e
e
e
e
Check
Check
Check
Check
Check
if surface and/or oven controls have been properly set. See pgs. 12 & 17.
if oven door is unlocked after self-clean cycle. See pg. 6.
if oven is set for a delayed cook or clean program. See pgs. 17 & 6.
if Control Lock is activated. See pg. 16.
if control is in Sabbath Mode. See pg. 25.
* Oven may be set for a Cook & Hold or delay function.
* Control Lock may have been set. See pg. 16.
* Check to be sure unit is properly connected to power supply.
* Check for a blown circuit fuse or a tripped main circuit breaker.
* Check to be sure ignitor is dry and clicking. 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 may be clogged.
Surface burner flame lifts * Check to be sure a pan is sitting on the grate above.
off ports.
Food is not broiling properly
or smokes excessively.
Baking results are not as
expected or differ from
previous oven.
Oven will not self=clean.
* Check oven rack positions. Food may be too close to flame.
* Aluminum foil was incorrectly used. Never line the broiler insert with foil.
* Trim excess fat from meat before broiling.
* A soiled broiler pan was used.
* Preheat oven for 2-3 minutes before placing food in the oven.
* Broil with the oven door closed.
* Check the oven temperature selected. Make sure oven is preheated when recipe
or directions recommend preheat.
* Make sure the oven vent has not been blocked. See page 20 for location.
* Check to make sure range is level.
* Temperatures often vary between a new oven and an old one. As ovens age, the oven
temperature often "drifts" and may become hotter or cooler. See page 25 for
instructions on adjusting the oven temperature. Important: It is not recommended
to adjust the temperature if only one or two recipes are in question.
* Use correct pan. Dark pans produce dark browning. Shiny pans produce light browning.
* Check rack positions and pan placement. Stagger pans when using two racks. Allow
1-2 inches between pans and oven wall.
* 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.
* Check to make sure the cycle is not set for a delayed start. See pg. 6.
* Check if door is closed.
* Check if control is in Sabbath Mode. See pg. 25.
* Oven may be over 400° F.Oven temperature must be below 400° F to program a
clean cycle.
10 Cont.
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