PART OR ALL OF APPLIANCE
DOES NOT WORK.
> Check to be sure plug is securely in-
serted into receptacle.
> Check or re-set circuit breaker.
Check or replace fuse.
> Check power supply.
> Check if surface and/or oven con-
trols have been properly set. See
pages 5 and 7.
SURFACE BURNER FALLS
TO LIGHT.
> 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 ig-
nition ports are not clogged. See
page 5.
> Check to be sure ignitor is dry and
clicking. Burner will not light if ignitor
is damaged, soiled or wet. If ignitor
does not click, turn control knob Off.
THE FLAME IS UNEVEN.
> Burnerports maybe clogged.
SURFACE BURNER FLAME
LIFTS OFF PORTS.
> Check to be sure a pan is sitting on
the grate above.
BAKING RESULTS DIFFER
FROM PREVIOUS OVEN.
> Temperatures often vary between
a new oven and an old one. As
ovens age, the oven temperature
often "drifts" and may become hot-
ter or cooler.
BAKING RESULTS ARE NOT
WHAT YOU EXPECTED.
> Check the oven temperature se-
lected. Make sure oven is pre-
heated when recipe or directions
recommend preheat.
> Check rack positions. See page 9.
> Use correct pan. Dark pans pro-
duce 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 7 for
location.
Check to make sure range is level.
FOOD NOT BROILING
PROPERLY.
> Check oven setting. See page 8.
> Check rack positions. See page 9.
> Aluminum foil was incorrectly
used. Never line the broiler pan
insert with foil.
OVEN SMOKES EXCESSIVE-
LY DURING BROILING.
> Food too close to flame. See page
8 for more information.
> Broiler insert covered with alumi-
num foil.
> Excess fat not trimmed from meat
prior to broiling.
> A soiled broiler pan was used.
MOISTURE CONDENSATION
COLLECTS ON OVEN
WINDOW.
> This is normal when cooking food
high in moisture.
> Excessive moisture was used
when cleaning the window.
STRONG ODOR OR LIGHT
SMOKE OCCURS WHEN
OVEN IS TURNED ON.
> This is normal for a new range and
will disappear after a few uses.
Opening a window or turning on a
fan will help remove the smoke
and odor.
> Excessive food soils on the oven
bottom.
13
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