I have a Hotpoint oven and it won't get hot when I put it on the "bake" setting. It does warm up a little bit, but even after about an hour, it's still cool enough that I can touch the inside with my bare hands and not get burned. The broiler seems to be working fine--I've actually been pre-heating the oven on the broiler setting, and then switching it over to bake when it's time to put the food in. Kind of a pain, but okay for heating things. However, it's impossible to actually bake anything like a cake, unless you like baked goods that are crusty on the outside and uncooked in the middle. :)
Is this something I would be able to fix myself (I am reasonably handy), or is this something best left to a professional?
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It may be the bake element that has gone out. The self clean usually uses the broil element to heat the oven. And most oven will either put 120 volts to the broil element while baking or pulse the broil element while baking. This will cause the oven to get warm but not hot. Check the oven bake element it cound be bad or a wire may have burned off.
It does sound like the bake element is probably the problem. Many ovens turn on the broil element with 120 volts to even out the heat in the oven or pulse the broil element. This may be why the oven is warm but not baking.
the oven sensor could be bad,its a small rod inside the oven cavity near the top,or you could have a bake element with a "hot-spot" in it that can no longer pass enough current to properly heat the oven to the correct temperature setting(most elements with a hot spot will show a discolored area on the element where its been overly hot)this is the "hot-spot" it will soon break apart there
either its the oven sensor rod located at the top of the ovens cavity,or your bake element could be getting a hot spot which is when it gets a discolored spot in the element and can no longer pass sufficient current to heat the oven past 250 degrees
First, I guess we need to define hot. If you mean hot enough to bake whatever it is you wanted to bake, then it's possible, if this is a unit that has a "timed bake" feature, that someone neglected to put the control back in manual mode, after having used the "timed bake". If this happened, then the oven will only heat to 160 - 180 degrees, and will maintain that temp. It's called a keep warm setting, which is designed to keep the food that was recently baked, warm, until someone can come get it out and served. Check this feature if you have it and see if it's in manual mode, if not change it and the oven should heat up to 350 and beyond. If there is NO "timed bake" feature, and there's some heat, just not enough to get to a bake mode, then it's possible that the oven's ceramic glo igniter is cracked and not heating to the point that it allows the oven's safety gas valve to open for gas flow to the burner. If there's no heat at all, the problem could still be the igniter, but it could also be electronic control box feeding the igniter. These things must be checked by a tech with an ohmmeter, and possibly replaced.
On most of the Hotpoint ovens for regular baking, press Bake and use the + or - buttons to set the desired oven temperature. Then press Start/On. Then the oven will display Pre as it re-heats. When the thermostat indicates the desired temperature is reached, the oven will beep. The racks should be on the middle positions for most baking. (For roasting use the lowest positions.) Put the food in when the oven is done preheating. When done, press Clear/Off. Timed baked requires the clock be set correctly, then set the start and end times.
For the older ovens with dials to control the oven, set the first dial to Bake and the second to the desired temperature. Wait at least 10 minutes for the oven to preheat. Again put the oven racks in the middle of the oven for most baking.
Do not lock the oven latch and keep the oven closed through the baking cycle as much as possible. (Rotating pans and basting steps should be done quickly so that the oven doesn't cool much.)
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.
Sounds like you have it figured, need to spend some moola..........
You can ohm out the sensor to the oven should be about 1100 ohms at room temperature.((the sensor is the little rod with two wires attached to it sticking in the oven, as temps change resistance changes which is read by the board) The upper and lower oven sensors are probably the same,you could just swap them to test, but probably not necessary,might also be confusing if you do not do a lot of testing on a regular basis. Remember to unplug unit for safety.
The bake element if it was not bad should be about 20 ohms, bad would read open........
When the food you're baking is done on top but not on the bottom--or when baking just takes far too long to finish--the bake element may be burned out.
You may get fooled into thinking it's working, because the oven is hot inside. But many electric ovens use the broil element, too, during the preheat and bake cycles. So the food may be getting heated only by the broil element, which causes poor baking results.
If the bake element is burned out, replacing it should solve the problem. Otherwise, you need to further troubleshoot the oven's electrical system to locate the defective wire or component.