Loading ...
Loading ...
Loading ...
17
Problem Possible Causes Solutions
Oven cooking results not
what expected
Range is not level. Level the range. See the Installation Instructions.
The temperature set wasincorrect. 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 in pan. Check that batter is level in the pan.
Darker browning of food caused
by dull or dark bakeware.
Lower oven temperature 25°F (-4°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
duringcooking.
Oven peeking 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 off until the oven door is closed.
Rack is too close to bake burner,
making baked items too brown
onbottom.
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.
Temperature scale was changed
from Fahrenheit to Celsius.
Foods are overdone or burnt, even at low temperatures.
See“Fahrenheit and Celsius” in the “Electronic Oven
Controls”section.
Loading ...
Loading ...
Loading ...