20
Problem
Possible Causes and/or Solutions
Oven cooking results
not as 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.
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.
