Question about KitchenAid KGRT607 Gas Kitchen Range

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Oven is slow to start

Recently the bake feature has been sporadic. The broiler element starts right up but the bake element doesn't. I noticed that if I turn the burners on the range on and off a few times the gas for the oven will start and it will light. It doesn't appear that the operation of the broiler or burners decreases the gas flow anywhere. Any ideas? Thanks

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  • BSGMMD Nov 24, 2007

    We're having the same problem.  The stove handled all the Thanksgiving cooking fine, but now the bake feature doesn't work.  The broil and the burners work fine. Any help or guidance is much appreciated.  Is there a separate pilot light for the bake feature?  Anything we can fix on our own or do we need a tech?

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Dear Friend,

I had the same problem and the first step you should take is to replace the bake ignitor, you most likely to have a weak ignitor. If this doesn´t solve your problem, than your gas valve is failing. Despite the broiler is ok, the gas valve has independent channels for bake and broiler, so it´s possible for one to fail and the other is good. But i believe that changing nthe ignitor will solve it.

Zanes

Posted on Oct 17, 2007

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First start up


You're actually referring to the "broiler" elements. Most electric ovens have these at the top of the main oven space. (Some gas ovens are set up the same way, but many put the broiler elements in a bottom drawer.)

As their name implies, broiler elements are active only when you're broiling. They will not go on for baking.

Broiling is the process of cooking food by exposing it directly to a high heat source at close range. To broil a steak, for example, you would place the pan holding the steak on an oven rack raised to the top or next to top position in the oven (consult the manual) and set the oven to broil. The top elements will then turn on and cook the meat by direct radiation.

Most people, however, use ovens for baking far more often than for broiling. Baking is the process of cooking food (cakes, casseroles, roasts etc) by indirect heat. In other words you raise the oven to a certain temperature, put the food on a rack more in the middle of the oven, and let the surrounding heat cook it over time. When you bake the top broiler elements usually don't come on at all.

I hope this helps.

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