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My rde33302 oven wont heat,temp knob glows lightly when off,but goes out when i try to use oven.all else working,ty

Help,my fries are still frozen!!!

Posted by Anonymous on

6 Suggested Answers

6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

  • 15 Answers

SOURCE: Re:Whirlpool SF310PKE gas range

When the oven safety valve refuses to open and let gas through, it's almost always because not enough current is flowing through the ignitor. Often an aging ignitor will appear to be glowing pretty brightly but still won't draw enough current to make the valve open. The first thing to try replacing is the ignitor.

You describe your ignitor as "red and glowing" but oven ignitors normally get a lot brighter than "red" -- well into what I'd call yellow.

Posted on Dec 21, 2007

ivan6227
  • 34 Answers

SOURCE: my knob on my oven is frozen

Did you try WD40(in the UK) or Q20(in South Africa)? You can buy it at hardware shops. It is a penatration flued which is a bit oily.

Posted on Dec 21, 2008

Maytag317
  • 1136 Answers

SOURCE: whirlpool gas oven sf315pemb1- oven not heating

Hi, It sounds like the ignitor has gone bad. Remove the floor panel in the oven and locate the ignitor fastened to the burner. There should be 120V going to the ignitor harness.
If you have voltage but no ignition, change the ignitor.
I hope this helps you. Please let me know if I can assist you further.
Vic

Posted on May 27, 2009

  • 530 Answers

SOURCE: Oven does not heat. Glow bar ignitor glows but no flame.

usually this means that your ignitor is weak and needs to be replaced. When the ignitor glows and NO gas flows through you need a new ignitor.

Posted on Jun 22, 2009

  • 126 Answers

SOURCE: Oven wont heat up.

after ignitor glows burners should fire within 30-60 seconds .if not your ignitors are weak (drawing less than 3.5 amps) and should be replaced Hope this helps ,please rate my solution :)

Posted on Jun 26, 2009

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Looking for instruction sheets for 4 Mattel McDonalds toys from 1990's: french fry maker, pie maker, chicken mcnugget maker, frozen fruit snack maker. These used things like bread to ''make'' the food.


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Do not know how to use


Oil darkens with use the oil food molecules burn when subjected to high prolonged heat.
When frying foods such as fish or chicken use the oil once.

Do not filter oil over to reuse. Storing the oil in the refrigerator may extend the life of the oil, this should not be done ever. This process of chilling the oil and then burning the oil to room temperature causes excessive splattering furing the heat up.

Storing the covered oil in a cool dark place, for up to three months. ( remember to check oil when you use for color, smell, or excessive foaming. Throw out if there is signs of all the above.

This unit has a warranty for one year from the day of purchase.


Cooking:

When starting let unit reheat 7-10 minutes. This will get the heat to desired temperature. Re4ady light will cycle on/off during frying as temperature fluctuates due to food load.
Types of foods cooking: temperatures and time of cooking

Chicken strips 375 F. 5-8 minutes

Chicken pieces, bone-in 375 F. 15-20 minutes

Fish, battered 340 F. 8-10 minutes

French fries, frozen 375F. 3-5 minutes

F375F. 3-5 minutes

Onion rings 375 F. 3-5 minutes

Shrimp, breaded 375 F. 2-5 minutes
When frying frozen food if iced rub off lose as this can make the temperature of oil cool down. Pre-cooked frozen food cooks faster and does not come out oily.


I cannot wait to start cooking in mine as I got it for a christmas gift. Great recipes in the owners manual:

Apples fritters yum yum,beer batter for fish or chicken, deep fried chicken , chicken Kiev, quick doughnut made from biscuits, add topping of ground cinnamon and suger.

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Heating


Some Deep Fryers heat up faster than others, please see details below for pre-heating times: Non-Immersion Element (No element in the Oil): 25 to 30 Minutes Immersion Element (Element in the Oil): 7 to 10 Minutes Are you by any chance overloading the fryer? try smaller batches. Preheat the oven to 180 to 200 F. Heat the oil in the fryer to 280 or 290 F. In small batches appropriate to the size of the fryer (fries for a serving of 4 people may need to be divided into 2 or 3 groups), fry each batch for about 8 minutes at this temp. Remove to a holding bowl. They will look limp, nasty and oily. (This uses 1/4" square fries from baking pototoes cut with a standard mandoline.) When all the fries have been precooked, increase the oil temp to 375 F. Add the fries back to the oil in the same sized batches as before. It will take 3 to 5 minutes for them to crisp and brown. Drain, salt, and move to a cloth-lined bowl and hold in the 180 F. oven. Let the oil temp recover to 375 F. and cook the next batch in the same manner. Repeat, holding interim fries in the 180 oven, until all the fries are done. When all batches are done, toss to distribute salt and the new fries with old, and serve immediately. Properly done, all commercial french fries pale in comparison to these. However, I cannot guarantee that this method works with frozen commercial products. I always use fresh baking pototoes. That said, the frozen product should work to its optimal advantage when done in small batches with the first batches held in the warming oven as the other batches are done. If it still doesn't reach 300 F then by all means take it back to the shop and ask for a replacement. If you're out of warranty get an estimate for a repair. Good luck and bon apetite ;]

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