Use and Care Manual

TROUBLESHOOTING

First try the solutions suggested here to possibly avoid the cost of a service

call.

BAKING PROBLEMS

With any oven setting poor results can occur for many reasons other than a

malfunction of the oven. Check the chart below for causes of the most

common problems. Since the size, shape and material of baking utensils

directly affect the baking results, the best solution may be to replace old

baking utensils that have darkened and warped with age and use.

PROBLEM CAUSE

Food browns unevenly • Oven not preheated

• Aluminum foil on oven rack or oven bottom

• Baking utensil too large for recipe

• Pans touching each other or oven walls

Food too brown on

bottom

• Oven not preheated

• Using glass, dull or darkened metal pans

• Incorrect rack position

• Pans touching each other or oven walls

Food is dry or has shrunk

excessively

• Oven temperature too high

• Baking time too long

• Oven door opened frequently

• Pan size too large

Food is baking or roasting

too slowly

• Oven temperature too low

• Oven not preheated

• Oven door opened frequently

• Tightly sealed with aluminum foil

• Pan size too small