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Try rattling the drawer until you can slip at least part of your hand into it to begin shifting pans until you can start pulling them out/ If this doesn't work, turn off the power, and pull the range away from the wall. Make certain that the power is completely OFF. You may be able to reach the pans from the rear of the stove, but keep trying from the front. It is safer. Best regards, --W/D--
The manufacturers of most kitchen ranges recommend that you DO NOT put foil on the oven bottom. Although, you may have good intentions, it causes problems just like the one you mentioned. It can cause uneven heating, inaccurate oven temperatures, or an oven to become too hot. If this is an ELECTRIC range, it can even cause premature failure of the heating elements. In some cases, if the oven is too hot, the foil can become seriously affixed to bottom oven pan which becomes extremely difficult to remove. It is recommend that you routinely check the oven after each use, allow to cool and clean as necessary with an approved oven cleaner (yes, they even make these cleaners for self-cleaning ovens) to keep stains and spills to a minimum. If you have questions, please post back and let me know. I hope this helps you.
when you set a cook top burner to high then it should stay on until the "thermal" limit shuts it off. then the burner will stop glowing. if you dont put a burner on the top, the burner sensor will shut of on the thermal safety. it is normal but what you need to check is if you pans are flat on the bottom. a bow inwards or outwards will cause the thermal to shut the burner off. the pan needs to "draw" the heat out of the top and allow the burner to operate properly. most of the time the pans a warped causing the burner to cycle on the limit and then not heat as well as it could with a "flat pan"
In the Breadman, you always add all the liquids ingredients first. If your recipe calls for salt, you add the salt to the liquid because it will ruin the yeast if they get mixed together. Then you all all dry ingredients except the yeast which is added last. You make a small indention on top of the dry ingredients then add the yeast.