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Oven smokes excessively
during broiling.
Oven door is closed. Door should be open about 3" during broiling.
Meat too close to the broil burner. Reposition the rack to provide more clearance
between the meat and the broiler.
Meat not properly prepared. Remove excess fat from meat. Slash remaining fatt
y
edges at right angles to prevent curling, but do not cut into the lean.
Grid on broiler pan wrong side up. Grease cannot drain into broiler pan. Always place
the grid on the broiler pan with the ribs up and the slots down to allow grease to drip
into the pan.
Broiler pan used without grid or grid covered with foil. DO NOT use the broiler pan
without the grid or cover the grid with foil.
Grease spatters and food buildup cause excessive smoke. Regular cleaning is
necessary when broiling frequently.
Poor Baking Results
Many factors affect baking results. See “Adjusting Oven Temperature” section. See
“Arranging Oven Racks” in “Before Setting Oven Controls” section.
Self-cleaning cycle does
not work.
Controls not set properly. Follow instructions in “Self-Cleaning” section.
Self-cleaning cycle was interrupted. Stop time must be set 2-4 hours past the start
time. Follow steps under "To Stop or Interrupt a Self-Cleaning Cycle "in “Self-
Cleaning” section .
Soil not completely
removed after self-
cleaning cycle is
completed.
Failure to clean bottom, the area under the door, and the outside edge of the oven
around the oven seal. These areas are not in the self-cleaning area, but get hot
enough to burn on residue. Clean these areas before the self-cleaning cycle is
started. Burned on residue can be cleaned with a stiff nylon brush and water or a
nylon scrubber. Be careful not to damage the oven seal.
Excessive spillovers in oven. Set the self-clean cycle for a longer cleaning time.
Flames inside oven or
smoke from vent.
Excessive spillovers in oven. This is normal, especially for pie spillovers or for large
amounts of grease on bottom of oven. Wipe up excessive spillovers before starting
the self-clean cycle.