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Preheat ovens only when necessary. With conventional ovens, keep the preheating time to a minimum. Unless you're baking breads or pastries, you may not need to preheat the oven at all.
Food cooks more quickly and efficiently in ovens when air can circulate freely. Don't lay foils on racks. If possible, stagger pans on upper and lower racks to improve air flow.
Use glass or ceramic pans in ovens. You can turn down the temperature about 25°F and cook foods just as quickly.
Do not open the oven door often to preview the food. Each time you open the door the oven temperature drops by 25°F. Watch the clock or use a timer instead.
Full-size ovens are not very efficient for cooking small- to medium-sized meals, it generally pays to use toaster ovens or microwave ovens.
Check to be sure the oven door gasket is tight. Adjust or replace gaskets as required.
If you have a self-cleaning oven, consider using the self-cleaning feature immediately after regular baking when the oven is still hot. Less energy will be required to reach the cleaning temperature. Try not to use the self-cleaning feature too often.
Keep range-top burners and reflectors clean; they will reflect the heat better and save energy.
Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air. A 6-inch pan on a 8-inch burner will waste over 40% of the energy.
On electric stove-tops, use only flat-bottomed pans that make full contact with the element. A warped or rounded pan will waste most of the heat.
When cooking with a gas range-top burner, use moderate flame settings to conserve gas. Also make sure the pilot light is burning efficiently, with a blue flame. A yellowish flame indicates an adjustment is needed because the gas is burning inefficiently.
Whenever possible, use a pressure cooker. By cooking food at a higher temperature and pressure, cooking time is reduced dramatically and energy use is cut by 50-75%.
When the oven is first plugged in "12:00" appears on the display. • Press the "Timer" button twice. The display will begin to blink "12:00". • Adjust the time in steps of one minute by pressing the "+" or "-" buttons. • If you hold the button pressed down for more than 6 seconds, the time will change quicker. • Press the "Timer" button to enter the time in the system. If you do not press the "Timer" button, the time will be entered automatically after 30 seconds.
Magnetron is fried. Resistance between the magnetron terminals
should be less than 3 ohms. Resistance from the magnetron terminal to
ground should be infinite.
Fried HV capacitor. Use your ohm meter to test it.
Fried control board. If power is going to the board but not going
off to the other components, the board is bad and needs to either be
replaced or track down the bad connection (GE/Hotpoints).
HV Rectifier is shorted or open. Test forward and reverse bias with
a megohmmeter. If continuity in both directions, rectifier is shorted,
replace. If no continuity in either direction, rectifier is open,
More help on testing specific components inside your microwave oven in this handy chart.
Mine worked for awhile, then started overheating. I (former appliance repairman) found that the fan needed oiled. While I was checking it with the outside covers removed, I saw that two of the connections on the top heating element were arcing and burning! This accounted for a strange smell.
Top dial is Bake/Broil knob, it goes left to right. Starts with OFF @ 9 0-clock next is 100 dgre then @12 o-clock 180 Deg. is at top center next is 250 Deg. next 350 located opposite of off. Next @ 4 o-clock is 400 Deg. Next @ 5 o-clock is 450 Deg. and finally at the bottom at the 6 o-clock position is BROIL. The Center Knob is BAKE TIMER . Starts @ off position as 0, next @ 10 o-clock is 10-mins. Next @ 12 o-clock position is 20 mins. Next @ 2 o-clock pos. is 30 mins. Next @ 3 o-clock pos. is 40 mins. Next @ 5 o-clock pos. is 50 mins. Next and finial pos. is 60 mins. The Bottom knob is TOAST @ the 9 o-clock is is 0 next @ 11 o-clock pos. is Light , Next between the 12 & 1 o-clock pos. is MEDIUM and the final pos. @ 3 o-clock is DARK. TOAST.
THERE IS A SAFETY MECHANISM ATTACHED TO THE DOOR THAT TURNS OFF THE OVEN WHEN YOU OPEN THE DOOR. INSIDE, BEHIND THE KNOBS THERE IS A SPRING THAT ATTACHES TO A WIRE THAT IS CONNECTED TO THE DOOR. WHEN THE DOOR OPENS THE WIRE RELEASES THE SAFETY MECHANISM AND THE OVEN SHUTS OFF. WHEN CLOSED THE WIRE PUSHES AGAINST THE MECHANISM AND THE OVEN WORKS. I WAS ABLE TO FIGURE OUT HOW TO RECONNECT THIS FEATURE SO THAT THE OVEN WOULD WORK.