Owners Manual
Table Of Contents
- Range Safety
- Key Usage Tips
- Feature Guide
- Cooktop
- Oven Light
- Convection Cooking
- Broiling
- Baking and Roasting
- Sabbath Mode
- Oven Vent
- Cook Time
- Range Care
- Troubleshooting
- Accessories
- Sécurité de LA CUISINIÈRE
- Guide des caractéristiques
- Table de cuisson
- Programme de nettoyage
- Lampe du four
- Durée de cuisson
- Cuisson par convection
- Cuisson au gril
- Cuisson au four et rôtissage
- Mode Sabbat
- Évent du four
- Nettoyage général
- Dépannage
- ACCESSOIRES
20
Problem Possible Causes and/or Solutions
Oven cooking results
not what expected
Range is not level: Level the range. See the Installation Instructions.
The set temperature was incorrect: Double-check the recipe in a reliable cookbook.
Oven temperature needs adjustment: See “Oven Temperature Control” in the “Electronic Oven
Controls” section.
Oven was not preheated: See “Baking and Roasting” section.
Racks were positioned improperly: See “Positioning Racks and Bakeware” section.
Not enough air circulation around bakeware: See “Positioning Racks and Bakeware” section.
Darker browning of food caused by dull or dark bakeware: Lower oven temperature 25°F (15°C) or move
rack to a higher position in the oven.
Lighter browning of food caused by shiny or light colored bakeware: Move rack to a lower position
in the oven.
Batter distributed unevenly in pan: Check that batter is level in the pan.
Incorrect length of cooking time was used: Adjust cooking time.
Oven door was not closed: Be sure that the bakeware does not keep the door from closing.
Oven door was opened during cooking: Oven peeking releases oven heat and can result in longer cooking
times.
Rack is too close to bake burner, making baked items too brown on bottom: Move rack to
higher position in the oven.
Pie crusts browning too quickly: Use aluminum foil to cover the edge of the crust and/or reduce
baking temperature.