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There are two possibilities for problems with the range. If it has a "timed bake" setting for the oven then it's possible that the last person who used it neglected to return the setting to the manual mode. In "timed bake" mode, the oven will heat to approx. 160 - 185 degrees, what is called a "keep warm" temp. It will maintain that heat setting regardless of what you set the oven temp control to, as long as you're not in the time frame that it's set to bake. This will make trying to bake anything a very difficult procedure. The second possibility is that the oven glo coil igniter is cracked and will not heat to the proper temp to allow the electricity to flow through it to the oven gas safety valve to allow it to open and let the gas flow to the burner. These things are ceramic and for some reason crack in normal use. If it has a top broiler, that unit is obviously good. Unfortunately, the igniters are seldom interchangeable. You would need a tech to check the igniter with an ohmmeter.
Hello- Check these things first- Door seals tend to get stiff over time. This is normal. Door hinges can become loose or get bent a bit, causing door to not close tight. This little gap can allow heat to escape, causing extended pre-heat times and frequent cycling of elements. If door doesn't seem to pull shut tightly- hinges will need to be replaced. If oven appears to operate normally otherwise, this should solve problem. Let me know if the info helps- have more if needed- Thanks - Ed
Hello- Many ovens use spring-loaded hinges to carry the weight of the door. Over time, these springs weaken or the hinge gets bent just enough to not fully close door. The door gasket can also become flat and stiff, compounding problem. Any small gap releases heated air, and oven will not heat up properly. Replacing the door springs should solve problem.- Thanks -Ed
If it is a common problem with Omega, they may not be ready to admit it. Since it occured 2 times, possibly the hinges use nylon rollers for smooth and quiet operation, but the hinges are not well shielded from the hi heat of 500-600 degrees and the nylon parts fail after a few months constant heat exposure. There is a common problem that happens with oven doors when they do not seam to close tight: besides being old and normally worn, if a door is leaned on while it is open, the hinges could be stretched and then they will never allow the door to close tight. This has happened to many ovens regardless of age, and the customer never realized that the weight or pressure they applied to the door when in the open position has done damage; yet they wunder why the door does not close well. Goodluck,Macgivor