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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.
it could be the oven temp sensor rod located near the top of the inside of the oven,or possibly the bake element has a hot spot on the element and can no longer pass enough current thru this spot to correctly heat to your settings a hot spot on the element will look discolored in this area
The broil is the top element and the bake is the bottom element...so with broil you are heating from the top and with bake you are heating from the bottom...if your oven has a fan, turn that on with a bake setting and it will speed up the process..
The top of whatever food you're cooking should be in the center of the oven for the most effective cooking. Do you have the oven set on bake or broil? Broil is a direct heat method and if the food is on the lower shelf and the oven is set on broil, the food is not getting enough heat to cook it properly. Baking heats the lower element and the heat rises to surround the food. Broiling heats the top element and since heat rises, it is not getting down to the food to surround it and cook it.
If both broiling and baking element are not heating, then the most common fault causing the problem is a defective temperature probe.
The probe is located inside the oven cavity.
On most ovens there is only one temperature sensor, connected in line
on the circuit from electroning oven control to baking and broiling
When the probe fails, it will affect both baking and broiling function.
The temperature probe is tested reching the probe, cutting or disconnecting its wiring, and testing the probe at room temperature, with a multimeter set on impedance at Rx1. If the multimeter reads no continuity (circuit open), then the probe must be replaced.
If the temperature probe is good, then parts that may be responsible for the fault are oven electronic control and wiring. Having both elements failing at the same time would be rather unusual.
I found I have this exact problem. Same bake preheat issue: I can bake if I set broil first. However, the oven doesn't work if I press bake first. The control board has already been replaced a couple times over the years. Is this another replacement??
I have just checked the baking guide in the manual and have found that it may not be us after all. (Maybe this is why they telll us to read the whole manual. Well, I never have) According to the cooking time for Baking, the range is very extensive. For example, an angel cake at 350 could take from 28-50 minutes, buscuits at 375-400 could take 8-16 minutes, layer cakes at 350-375 could take 25-40 minutes, pound cakes at 325-350 could take 45-70 minutes and fresh pies at 400-450 could take 35-60 minutes. Basically, the baking directions on the box means absolutely nothing to use Amana oven owners. We have no choice but to cook our food or baked goods until they are cooked, whenever that may be. :) Linda