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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 the “Baking and Roasting” section.
Racks were positioned improperly – See the “Positioning Racks and Bakeware” section.
Not enough air circulation around bakeware – See the “Positioning Racks and Bakeware”
section.
Batter distributed unevenly in pan – Check that the batter is level in the pan.
Darker browning of food caused by dull or dark bakeware – Lower the 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.
Incorrect length of cooking time 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 a 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.
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