JENN-AIR PRO-STYLE Guía De Uso Y Cuidado página 11

TR BLESHOOT|NG
For most concerns, try these first.
Part or all of appliance does not
work.
Clock, indicator words, and/or
lights operate but oven does
not heat.
Surface burner fails to light.
e
e
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e
Check
Check
Check
Check
if oven controls have been properly set.
to be sure plug is securely inserted into receptacle.
or re-set circuit breaker. Check or replace fuse.
power supply.
e
e
e
e
e
Check
Check
Check
Check
Check
if surface and/or oven controls have been properly set. See pgs. 12 & 16.
if oven door is unlocked after self-clean cycle. See pg. 6.
if oven is set for a delayed cook or clean program. See pgs. 16 & 5.
if control lock is activated. See pg. 15.
if control is in Sabbath Mode. See pg. 27.
* Oven may be set for a Cook & Hold or delay function.
* Control lock may have been set. See pg. 15.
* 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 ignitor is dry and clicking. Burnerwill 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 lifts * Check to be sure a pan is sitting on the grate above.
off ports.
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Baking results are not as
expected or differ from
previous oven.
Food is not broiling properly or
smokes excessively.
Check the oven temperature selected. Make sure oven is preheated when recipe
or directions recommend preheat.
* Make sure the oven vent has not been blocked. See page 20 for location.
* Check to make sure range is level.
* 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. See page 27 for
instructionson adjusting the oven temperature. Important: It is not recommended
to adjust the temperature if only one or two recipes are in question.
* Use correct pan. Dark pans produce dark browning. Shiny pans produce light
browning.
* Check rack positions and pan placement. Stagger pans when using two racks. Allow
1-2 inches between pans and oven wall.
* 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 oven rack positions. Food may be too close to flame.
* Aluminum foil was incorrectlyused. Never line the broiler insertwith foil.
* Trim excess fat from meat before broiling.
* A soiled broiler pan was used.
* Preheat oven for 2-3 minutes before placing food in the oven.
* Broil with the oven door closed.
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