20
Problem
Possible Causes and/or Solutions
Oven temperature
too high or too low
Oven temperature needs adjustment:
See “Temperature Calibration” in the “More Modes” section.
Convection fan
not working
The convection cycle is in the first 5 minutes of operation:
This is normal. The convection fan
will start running approximately 5 minutes into the cycle.
Oven door is open:
If the oven door is opened during convection cooking, the fan will turn off
immediately. It will come back on when the oven door is closed.
Display shows
messages
Power failure:
On some models, reset the clock, if needed. See “Preferences” in the “Tools” section.
Error code (display shows letter followed by number):
Depending on your model, press the Cancel
keypad to clear the display. See the “Tools” and “More Modes” sections. If it reappears, call for service.
Range is in Sabbath mode (display shows “Sabbath Mode”):
See the “Sabbath Mode” section to exit
Sabbath mode.
Demo Mode (product is in Demo Mode):
See the “Tools” section to exit Demo Mode.
Clean cycle did not
work on all spills
Several cooking cycles between Clean cycles or spills on oven walls and doors:
Run additional
Clean cycles. See the “Clean Cycle” section for more information.
Mineral deposits
are left on the oven
bottom after the
Clean cycle
Tap water was used in the Clean cycle:
Use distilled or filtered water in the Clean cycle.
To remove deposits, use a cloth soaked with vinegar. Then use a cloth dampened with water to thoroughly
remove any vinegar residue.
Range is not level:
Mineral deposits will collect on dry areas of the oven bottom during the Clean cycle.
Level the range. See the Installation Instructions.
To remove deposits, use a cloth soaked with vinegar. Then use a cloth dampened with water to thoroughly
remove any vinegar residue.
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 “Temperature Calibration” in the “More Modes” 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.
