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Before You Call For Service
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Check the following list to be sure a service call is necessary.
Part or all of the appliance does not work. Baking results are not what you expected.
• Check to be sure plug is securely inserted into receptacle. • Check the oven temperature selected. Make sure oven is
• Check or re-set circuit breaker. Check or replace fuse. preheated when recipe or directions recommend preheat.
• Check power supply. • Check rack and pan positions. See page 13.
• Check if surface and/or oven controls have been properly • Use correct pan. Dark pans produce dark browning. Shiny
set, See pages 8 and 11. pans produce light browning. See "Cooking Made
Simple" booklet for more information on bakeware.
• Check if oven door is unlocked after a self-clean cycle.
See pages 18-19. • Check the use of foil in the oven. Never use foil to cover
an entire oven rack. Place asmall piece of foil on the rack
• Check if oven is set for a delayed cook or clean program, below the pan to catch spillovers.
See page 15.
• Check pan placement. Stagger pans when using two racks.
Allow 1-2 inches between pans and oven walls.
Surface or oven elements fail to operate or heat food. • Make sure the oven vent has not been blocked. See page
(On Canadian models, the right front element on glass- 13 for location.
ceramic cooking surfaces will not operate during a self- • Check to make sure range is level.
clean cycle).
• Check to be sure plug is securely inserted into receptacle.
Baking results differ from previous oven.
• Check or re-set circuit breaker. Check or replace fuse.
• Temperatures often vary between a new oven and an old
OCheck power supply, one. As ovens age, the oven temperature often "drifts" and
• Check if surface and/or oven controls have been properly may become hotter or cooler. See page 24 for instructions
set, See pages 8 and 11. on adjusting the oven temperature.
• Check if coil element is properly installed. See page 9. NOTE: It is not recommended to adjust the temperature
if only one or two recipes are in question.
• Check if oven is set in a delayed oven operation.
• Check to see if coil elements need to be replaced.
Food not broiling properly.
Glass-ceramic surface wear. • Check oven setting. See page 14.
1. Tiny scratches or abrasions. •Check oven rack positions. See page 14.
• Check to make sure cooktop and pan bottom are clean. • Broil element was not preheated,
Do not slide glass or metal pans across top. Make sure • Aluminum foil was incorrectly used. Never linethebroiler
pan bottom is not rough. Use the recommended pan insert with foil.
cleaning agents. See page 21. • Oven door was closed during broiling. Leave the door
2. Metal marks, open to the first stop position (about 4--inches).
• Do not slide metal pans across top. If it happens, clean
when cool with Cooktop Cleaning Creme. See page 21. Oven smokes excessively during broiling.
3. Brown streaks and specks. •Foodtooclosetoelement. Seepage 14formore informa-
• Spills not removed promptly. Wiping with a soiled tion.
cloth or sponge. Pans bottom not clean. •Broiler insert covered with aluminum foil.
4. Areas with a metallic sheen. •Excess fat not trimmed from meat prior to broiling.
• Mineral deposits from water and food. • A soiled broiler pan was used.
5. Pitting or flaking.
• Sugary boilovers that were not removed promptly.
See page 21.