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TROUBLESHOOTING
Unsatisfactory browning of the products baked in the oven is often caused by incorrect installation or operation.
The most common problems and their causes are listed below.
PROBLEM CAUSES
Bottom of product burned - 1. Incorrect switch positions. Use next lowest position for overbrowned
top light, or vice versa surface and/or next highest for light surface.
2. Oven heated to temperature above proper baking temperature and
insufficient time allowed for cooling. Approximate cooling time for
25°F drop with door open is 10 minutes.
3. Baking on both rack and deck without switching pans when half done.
4. Baking at consistently high temperatures.
Light sides, back, or front 1. Frequent door opening.
2. Insufficient preheat time to saturate oven, or insufficient time allowed
when increasing temperature for different product.
3. Pans touching oven sides or back. Center pan(s) in oven.
Light front and dark back 1. Frequent door opening during baking period. Establish baking time and
leave door closed until time has elapsed.
2. Vent fan pulling too much air from around the range.
3. Drafts blowing directly on oven front.
Uneven or spotty browning 1. Warped or dented pans.
2. Accumulation of spillage on deck.
3. Oven deck not level.
4. Pans of different finish or color.
FORM 18504 (10-92) PRINTED IN U.S.A.