Maytag WT-TOD Guia Del Usuario página 13

Before You Call for Service
Check these points if...
Pa_ or a|| of appliance does
not work.
• Check to be sure plug is securely in-
serted into receptacle.
• Checkorre-setcircuitbreaker. Checkor
replace fuse.
• Check power supply.
• Check if surface and/or oven controls
have been properly set. See pages 4-7.
Surface burner fai|s to |ight,
• Check to be sure unit is properly con-
nected to power supply.
• Checkfor ablowncircuit fuse or a tripped
main circuit breaker.
• Check to be sure burner ports or ignition
ports are not clogged. See page 4.
• Check to be sure ignitor is dry and click-
ing. Burner will not light if ignitor is
damaged, soiled or wet. If ignitor doesn't
click, turn control knob Off.
The flame is uneven.
• Burner ports may be clogged.
Surface burner flame |if_s off
po_s.
• Check to be sure a pan is sitting on the
grate above.
Baking resn|ts 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 hotter or cooler.
Baking results are not what
yon expected.
• Check the oven temperature selected.
Make sure oven is preheated when recipe
or directions recommend preheat.
• Check rack positions. See page 8.
• Usecorrectpan. Darkpans produce 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.
• Checkpanplacement. Stagger pans when
using two racks. Allow 1-2 inches be-
tween pans and oven walls.
• Make sure the oven vent has not been
blocked. See page 8 for location.
• Check to make sure range is level.
Food not broi|ing proper|y.
• Check oven setting. See page 7.
• Check rack positions. See page 7.
• Aluminum foil was incorrectly used.
Never line the broiler pan insert with foil.
Oven smokes excessively
during broi|ing.
• Food too close to flame. See page 7 for
more information.
• Broiler insert covered with aluminum
foil.
• Excess fat not trimmed from meat prior
to broiling.
• A soiled broiler pan was used.
Moisture condensation
co||ects on oven window.
• This is normal when cooking food high
in moisture.
• Excessive moisture was used whenclean-
ing 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.
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