Question about Kenmore 95002 / 95004 Electric Kitchen Range

2 Answers

Oven will not heat

When we were baking chicken the other night, we heard something "pop" and didn't think much of it (the food was done a few minutes later). The next time we tried to bake something, the oven would not heat. When we press bake, broil, or clean, all of the lights come on correctly and you even hear it click for the preheat light to come on. Does anyone have any ideas?

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  • jennifernoah May 14, 2010

    The oven will not heat at all on bake or broil. Could it still possibly be an element?

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Since bake and broil use different elements, and it is unlikely both went out at once, and then I would suspect the switch instead of the elements.

Posted on Sep 06, 2010

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  • Kenmore Master
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Hi,
If your electricOven will not heat - 2_bing.gif oven is not heating then you probably have a bad heating element in your oven. This is not that hard to fix yourself...
Check out this tip that I wrote about the Oven not heating problem..

Oven Problems Electric2_bing.gif Oven is Heating Slowly or Poorly
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Posted on May 14, 2010

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Posted on Jan 02, 2017

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1 Answer

Whirlpool gold oven


One must preheat the oven to the desired baking temperature. If the oven is turned on and the food immediately put in to bake, it will take longer to bake the first batch than the second and subsequent batches, because the oven need a few minutes to heat up.

In other words, the oven isn't at 350 degrees the instant you turn it on. It takes about 15 minutes for the oven to reach 350 degrees. I hope this helps.

Jan 20, 2014 | Kitchen Ranges

Tip

Microwaves and how they work. ­T­he microwave oven is one of the...


Microwaves and how they work.

Caption
--> ­T­he microwave oven is one of the great inventions of the 20th century -- millions of homes in America have one. Just think about how many times you use a microwave every day:


Caption
-->
­

­You're running late for work, so there's no time to fix breakfast at home. On your way to the office, you stop to gas up your car. Inside the quickie-mart, you grab a frozen breakfast burrito and pop it in the microwave on the counter. Later that day, you have to work through lunch. By 3:00 p.m., you're starving, so you grab a snack-pa­ck of microwaveable popcorn from the vending machine and pop that in the break-room microwave. That night, after a really long day at work, you're simply too tired to grill out, so you dish up last night's lasagna and heat it up in the microwave...
As you can see, microwave ovens are popular because they cook food in an amazingly short amount of time. They are also extremely efficient in their use of electricity because a microwave oven heats only the food -- and nothing else. In this article, we'll discuss the mystery behind the magic of "meals in a minute" with microwave cooking.

­A m­icrowave oven uses microwaves to heat food. Microwaves are radio waves. In the case of microwave ovens, the commonly used radio wave frequency is roughly 2,500 megahertz (2.5 gigahertz). Radio waves in this frequency range have an interesting property: they are absorbed by water, fats and sugars. When they are absorbed they are converted directly into atomic motion -- heat. Microwaves in this frequency range have another interesting property: they are not absorbed by most plastics, glass or ceramics. Metal reflects microwaves, which is why metal pans do not work well in a microwave oven.

Microwave cooking ­You often hear that microwave ovens cook food "From the inside out." What does that mean? Here's an explanation to help make sense of microwave cooking.
Let's say you want to bake a cake in a conventional oven. Normally you would bake a cake at 350 degrees F or so, but let's say you accidentally set the oven at 600 degrees instead of 350. What is going to happen is that the outside of the cake will burn before the inside even gets warm. In a conventional oven, the heat has to migrate (by conduction) from the outside of the food toward the middle. You also have dry, hot air on the outside of the food evaporating moisture. So the outside can be crispy and brown (for example, bread forms a crust) while the inside is moist.

In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate toward the interior by conduction. There is heat everywhere all at once because the molecules are all excited together. There are limits, of course. Radio waves penetrate unevenly in thick pieces of food (they don't make it all the way to the middle), and there are also "hot spots" caused by wave interference, but you get the idea. The whole heating process is different because you are "exciting atoms" rather than "conducting heat."
In a microwave oven, the air in the oven is at room temperature, so there is no way to form a crust. That is why microwavable pastries sometimes come with a little sleeve made out of foil and cardboard. You put the food in the sleeve and then microwave it. The sleeve reacts to microwave energy by becoming very hot. This exterior heat lets the crust become crispy as it would in a conventional oven.




­

on May 07, 2010 | Microwave Ovens

1 Answer

MCD1611W New, popping popcorn in glass MW corn popper. 3-4 minutes to pop. After popped I open the door and after a few seconds the MW shuts down completely, no lights, no response to pad pushing.


Popcorn is a low-moisture food which can cause a microwave to overheat, as can a failure of the cooling fan or blocked vents.

You should always turn a paper plate upside-down on the turntable (slightly off-center for better heating) and place the popcorn container on top of that.

The paper plate elevates the popcorn for better exposure to the energy and protects the turntable from excessive heat.

Placing food off-center instead of in the center increases exposure to the energy and prevents the same spot on the turntable from being overheated repeatedly, which leads to material fatigue and cracking.

It's also a good idea to put about 1/2 cup of water in a 1-cup microwave-safe container in the corner of the oven when cooking low-moisture foods like popcorn, bacon, and potatoes.

The microwave's magnetron has a thermal protector (thermostat, TCO, or thermal fuse) attached to it.

If the magnetron gets too hot, it can be damaged or destroyed, so the thermal protector opens and disconnects the power to the whole oven.

If it is a resettable device, the power will be restored when the device cools. If it is not resettable, the device must be replaced.

FixYa does not directly notify us experts of responses, so if you have other questions, please contact me directly.

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Microwave Oven Control Panel Repair Nationwide
"Recycling by repairing since 1982"

May 28, 2017 | Magic Chef MCD1611W

1 Answer

Some problem in poultry cooking


You have to kill the chicken first!!

Seriously what are you trying to do???, if it's cooking a whole chicken in a microwave, it is difficult to get a thorouh cooking because usually whole chickens are hollow in the middle, so you need to put stuffing in it to get a better performance as microwavs tend to heat in the middle of stuff, (air is hard to heat) try a stuffing with lots of moist (water) it will steam kook the chicken with a lot of flavour... remember to avoid stuffing that contains beens or seeds as they could explode inside the chicken and ruine a good supper... personally I prefer my chicken oven baked (all night at a low temp) I know I'm not GREEN by saying that I only use my microwave to quickly heat up left overs LOL!

Aug 10, 2011 | Microwave Ovens

1 Answer

I was baking and heard a pop sound and saw a spark before the oven lost all power? What happened?


OOOPPs - not good , If you saw or heard a pop noise + spark then something blew or shorted.
If the 'loss' was quiet then a fuse or circuit breaker can blow without noise or sparks.
This oven has 4 Heating elements (2 on Grill) 2 inside oven , as you were baking it sounds like a heating element.
As this is a US model I'm assuming you are close to a SEARS somewhere, because they advertise parts made for Kenmore -- try this link http://www.searspartsdirect.com/partsdirect/part-model/Kenmore-Parts/Evaporative-coil-Parts/Model-867813350/0582/1610510/00007536/00001
Ray

Jan 19, 2011 | Kenmore 94210 / 94211 / 94212 / 94214 /...

1 Answer

Starts about 5 minutes after heating water..last


you may have oil and sludge collected on the ignitor tips, this sometimes causes loss of ground and they click
look at the one you cooked chicken on see if there is something there and clean it off

Oct 01, 2009 | Maytag MGR6772 Gemini Gas Kitchen Range

1 Answer

Wont heat past 200 degres


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.

May 27, 2009 | Ovens

1 Answer

Kenmore oven lower element sporadically heating.


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.

May 27, 2009 | Ovens

1 Answer

Do not know how to use


Oil darkens with use the oil food molecules burn when subjected to high prolonged heat.
When frying foods such as fish or chicken use the oil once.

Do not filter oil over to reuse. Storing the oil in the refrigerator may extend the life of the oil, this should not be done ever. This process of chilling the oil and then burning the oil to room temperature causes excessive splattering furing the heat up.

Storing the covered oil in a cool dark place, for up to three months. ( remember to check oil when you use for color, smell, or excessive foaming. Throw out if there is signs of all the above.

This unit has a warranty for one year from the day of purchase.


Cooking:

When starting let unit reheat 7-10 minutes. This will get the heat to desired temperature. Re4ady light will cycle on/off during frying as temperature fluctuates due to food load.
Types of foods cooking: temperatures and time of cooking

Chicken strips 375 F. 5-8 minutes

Chicken pieces, bone-in 375 F. 15-20 minutes

Fish, battered 340 F. 8-10 minutes

French fries, frozen 375F. 3-5 minutes

F375F. 3-5 minutes

Onion rings 375 F. 3-5 minutes

Shrimp, breaded 375 F. 2-5 minutes
When frying frozen food if iced rub off lose as this can make the temperature of oil cool down. Pre-cooked frozen food cooks faster and does not come out oily.


I cannot wait to start cooking in mine as I got it for a christmas gift. Great recipes in the owners manual:

Apples fritters yum yum,beer batter for fish or chicken, deep fried chicken , chicken Kiev, quick doughnut made from biscuits, add topping of ground cinnamon and suger.

Dec 13, 2008 | Rival CZF625 Deep Fryer

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