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Before You Call
Solutions to Common Problems
Oven smokes excessively during broiling.
Poor baking results.
Flames inside oven or smoking from vent.
Drip bowls are pitting or rusting (Coil element
models).
Drip bowls turning color or distorted (Coil
element models).
Scratches or abrasions on cooktop surface
(Ceramic-Glass cooktop models).
Metal marks
(Ceramic-Glass cooktop models).
Brown streaks or specks
(Ceramic-Glass cooktop models).
Areas of discoloration with metallic sheen
(Ceramic-Glass cooktop models).
Control(s) not set properly. Follow instructions under Setting Oven Controls.
Make sure oven door is opened to broil stop position.
Meat too close to the element. Reposition the rack to provide proper clearance between
the meat and the element. Preheat broil element for searing.
Meat not properly prepared. Remove excess fat from meat. Cut remaining fatty edges
to prevent curling, but do not cut into lean.
Insert on broiler pan wrong side up and grease not draining. Always place grid on the
broiler pan with ribs up and slots down to allow grease to drip into pan.
Grease has built up on oven surfaces. Regular cleaning is necessary when broiling
frequently. Old grease or food spatters cause excessive smoking.
Many factors affect baking results. Make sure the proper rack position is used. Center
food in the oven and space pans to allow air to circulate. Allow the oven to preheat to
the set temperature before placing food in the oven. Try adjusting the recipe's
recommended temperature or baking time.
Excessive spillovers in oven. This is normal, especially for high oven temperatures with
pie spillovers or large amounts of grease on bottom of oven. Wipe up excessive
spillovers.
For oven fire, see Setting Surface & Oven Controls in this Use & Care Manual.
Foods with acids, such as tomatoes, if allowed to stand in/on bowls will cause corrosion.
Remove and wash drip bowls as soon as possible after a spillover
Normal environment. Houses along sea coast are exposed to salt air. Protect bowls as
much as possible from direct exposure to salt air.
Bottom surface of cookware extends beyond surface elements and touches cooktop
surface. This can cause high enough temperatures to discolor the drip bowls. DO NOT
use cookware of this type. Pan sizes should be matched to the size of the element.
Replacement drip bowls may be purchased from your dealer.
Coarse particles such as salt or sand between cooktop and utensils can cause scratches.
Be sure cooktop surface and bottoms of utensils are clean before usage. Small scratches
do not affect cooking and will become less visible with time.
Cleaning materials not recommended for ceramic-glass cooktop have been used. See
"Cooktop Cleaning and Maintenance" in the Care & Cleaning section.
Cookware with rough bottom has been used. Use smooth, flat-bottomed cookware.
Sliding or scraping of metal utensils on cooktop surface. Do not slide metal utensils on
cooktop surface. Use a ceramic-glass cooktop cleaning creme to remove the marks. See
"Cooktop Cleaning and Maintenance" in the Care & Cleaning section.
Boilovers are cooked onto surface. Use razor blade scraper to remove soil. See "Cooktop
Cleaning and Maintenance" in the Care & Cleaning section.
Mineral deposits from water and food. Remove using a ceramic-glass cooktop cleaning
creme. Use cookware with clean, dry bottoms.