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My oven won't preheat past 280. I notices a flicker in one of the small openings in bottom where the bottom element is, it was a flame or a sparking so I turned my oven off.

When it was cool I started it again, but it won't preheat past 280. any ideas what could be wrong.

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6 Suggested Answers

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Posted on Jan 02, 2017

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  • 6 Answers

SOURCE: Hotpoint - RB525 H3WH Oven shuts off past 250 degrees

bad temp. probe

Posted on Feb 06, 2009

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farfield
  • 462 Answers

SOURCE: my broiler element wont cool down after starting

It may have a grounded element. If the flame came from the element do not touch it! The only way these elements flare up is if they coma apart. The element could be going to ground from the outer case and it would feed power from the ungrounded end. turn off power and remove element. look for wire grounded too.

Posted on Mar 27, 2009

jumptrout51
  • 3361 Answers

SOURCE: Baking Element Caught fire

Elements wear out from the inside. Sooner or later it happens to all of them.

Posted on Apr 01, 2009

SOURCE: bottom element doesnt work in oven, but top does.

NOPE!

  1. Broil element does not have welded-on legs and will touch the bottom of oven, overheating itself and will end up the same way your bake element did; besides, the bottom of the oven will corrode pretty quick
  2. Many ovens use both elements during bake cycle
  3. self clean cycle uses broil element
  4. The bake and broil elements typically have different mounting brackets and screw holes ate in different places
  5. you'd have to cover the hole, left after removing the broil element, and insulate the wires, which went to broil element
  6. the ends, protruding behind the mounting bracket may have different length and different connectors. you may end up shorting the wiring to the casing, which may in turn destroy the control board if there is one
  7. Bake elements usually cost only $40-$60. No jury rigging required.
Hope this helps ;)
Good luck!

Posted on Mar 29, 2010

Daniel S
  • 4323 Answers

SOURCE: Hello: We have a Thermador SC302TS double oven.

Hi

The issue can either be a bad electronic control/clock assembly or the oven temperature sensor (probe) has gone bad. To solve this issue start by checking the oven temp. sensor for 1100 ohms, if the rating is more then that then check the control and door switch and replace the part that is bad. Hope this helps...


Daniel

Posted on Jan 02, 2011

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How to change lower element in DeLonghi Airstream Convectio Oven


  • How to change lower element in DeLonghi Airstream Convectio Oven??

  • 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%.
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    Hello,

  • 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%.

  • Hope this work ..........

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