User Manual

Use & Installation Manual
30
Replacing an Oven Light
• Each oven is equipped with halogen lights
located in the lateral walls of the oven.
• The lights are switched on when the door is
opened or when the oven is in a cooking
cycle.
• The oven lights are not illuminated during
SELF- CLEAN.
• Each light assembly consists of a removable
lens, a light bulb as well as a light socket
housing that is fixed in place. See figure on
this page.
• Light bulb replacement is considered to be a
routine maintenance item.
To Replace a Light Bulb
1. Read WARNING on this page.
2. Turn off power at the main power supply
(fuse or breaker box).
3. In ovens with lateral racks, remove them by
unscrewing the four screws.
4. Remove the lens to prise
between screw
and glass using a screw driver.
5. Remove the light bulb from its socket by
pulling it.
6. Replace the bulb with a new one. Avoid
touching the bulb with fingers, as oils from
hands can damage the bulb when it
becomes hot.
7. The bulb is halogen: use one with the same
type checking Voltage and Wattage.
8. Replace the lens back on.
9. Replace the racks if it is provided with the
oven model.
Turn power back on at the main power supply
(fuse or breaker box).
WARNING!
• Make sure the oven and lights are cool and
power to the oven has been turned off before
replacing the light bulb(s).
Failure to do so could result in electrical shock
or burns.
• The lenses must be in place when using the
oven.
• The lenses serve to protect the light bulb from
breaking.
• The lenses are made of glass.
Handle carefully to avoid breakage.
Broken glass could cause an injury.
Figure 8
Use & Installation Manual
31
Solving Baking Problems
With either Bake or Convection Bake, 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.
Check the Baking Charts from page 17 to 23 for
the correct rack position and baking time.
Baking 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
Pie crusts do not brown on bottom or have
soggy crust
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, flat and may not be done inside
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
Cakes high in middle with crack on top
• Baking temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Pie crust edges too brown
• Oven temperature too high
• Edges of crust too thin
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Use & Installation Manual
31
ENGLISH