User`s guide

21
Before You Call for Service
• Check to be sure plug is securely inserted into receptacle.
• Check or re–set circuit breaker. Check or replace fuse.
• Check power supply.
• Check if surface and/or oven controls have been properly set. See pages 8 and 10.
• Check if oven door is unlocked after a self–clean cycle. See pages 14-15.
• Check if oven is set for a delayed cook or clean program. See page 13.
• Check to be sure unit is properly connected to power supply.
• Check for a blown circuit fuse or a tripped main circuit breaker.
• Check to be sure burner ports or ignition ports are not clogged. See page 8.
• Check to be sure ignitor is dry and clicking. Burner will not light if ignitor is damaged, soiled
or wet. If ignitor doesn’t click, turn control knob OFF.
• Burner ports may be clogged.
• Flame setting may need to be adjusted.
• Check to be sure a pan is sitting on the grate above.
• Check the oven temperature selected. Make sure oven is preheated when recipe or directions
recommend preheat.
• Check rack positions. See page 11.
• Use correct pan. Dark pans produce dark browning. Shiny pans produce light browning. See
“Cooking Made Simple” booklet for more information on bakeware.
• Check the use of foil in the oven. Never use foil to cover an entire oven rack. Place a small piece
of foil on the rack below the pan to catch spillovers.
• Check pan placement. Stagger pans when using two racks. Allow 1–2 inches between pans and
oven walls.
• Make sure the oven vent has not been blocked. See page 11 for location.
• Check to make sure range is level.
• Temperatures often vary between a new oven and an old one. As ovens age, the oven temperature
often “drifts” and may become hotter or cooler. See page 7 for instructions on adjusting the oven
temperature.
NOTE: It is not recommended to adjust the temperature if only one or two recipes are in
question.
• Check oven setting. See page 12.
• Check oven rack positions. See page 12.
• Aluminum foil was incorrectly used. Never line the broiler insert with foil.
• Food too close to flame. See page 12 for more information.
• Broiler insert covered with aluminum foil.
• Excess fat not trimmed from meat prior to broiling.
• A soiled broiler pan was used.
Check these points if . . .
Part or all of the
appliance does not
work.
Surface burner
fails to light.
The flame
is uneven.
Surface burner flame
lifts off ports.
Baking results
are not what
you expected.
Baking results
differ from
previous oven.
Food not
broiling properly.
Oven smokes
excessively during
broiling.