CAN YOU GIVE ME A SCHEMATIC ON MODEL # FEB798CCSD, LIKE RIGHT AWY
MY CONVECTION DLB.OVEN, IS SHUTTING OFF ALMOST AS SOON AS I PUT IN A TEMP. MY BAKING PART OF THE OVEN WORKS. WE HAVE A GUY HERE, BUT I HAVE NO MAMUAL, ITS FROM 1997 WHEN WE BROUGHT THIS. COULD YOU SEND A SCHEMATIC FOR MY WORKER RIGHT AWAY AS WE HAVE THIS PULLED OUT AND SITTEN IN THE MIDDLE OF THE AREA. THANK YOU. CAROL
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if your oven is gas its is very difficult to make perfect baking of of the uneven heating,if your oven is elecric is with convection that one good compare to gas oven on an electric oven without convection, the advantage of oven the with convection is even heating.
If you are monitoring the oven temperature with an analog style thermometer you may actually be ok, but seeing the thermometers slow reaction time.
Some newer ovens actually do pre-heat beep prior to reaching temp in an effort to conserve eelectricity.
A good home test is to try your oven at several different temps to see if there is any variation in internal temperature. Try it one day on 300, the next at 375 and another day at 450. Give your analog style thermometer time to catch up (usually just about 15 min) and leave it on for a half an hour to see if the temp maintains.
Also Beware of aluminum foil AND THE NEW OVEN LINER MATS as they can alter oven performance bay absorbing and blocking the ovens natural heat radiation and convection air flow currents that happen in all ovens, not just convection models.
Another interesting fact is that older ovens used a thermostat in them that operated much like your thermometer and was very slow to react making the oven typically about 100 degrees hotter than where the customer set it. This was just a fact of life before the advent of electronic temperature management and became noticeable when people began trying to bake older "hand me down" recipes in the newer ovens with less than stellar results.
You can mimic the older oven performance by preheating the oven about a hundred degrees higher than called for and after it reaches temp, re-set it to the correct temperature and put the items in right away.
If you find your temperatures fluctuating ask your servicer to replace first the temp sensor and as a last resort the control board as this part is usually pretty expensive.
Good Luck with this!
The Taylor oven thermometer you bought is decent at best. It is most likely the sensor inside the oven. Has your clock displayed any fault codes? F, followed by a number? Changing the sensor will probably correct the problem.
The list of problems is as long as the one Obama inherited when he took over. Good news though, the most expensive part works, the blower motor! The pilot is established which rules out a gas issue. The two most common problems are, either the temp controller or the infinate switch is bad. Your unit has one or the other but, not both. Controller has several wires leading to it & has a green or tan circuit board on it, infinate switch is a small black or white 2 inch square box with 4 or 5 wires leading to it. Each one of these are mounted thru the front control panel & both have knobs. Temp board around $180, infinate switch around $45. As far as the schematic is concerned, Vulcan was bought by Hobart & they DO NOT give out schematics or service manuals.
I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.
As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.
The convection oven does a good job of cookies, and the broil mode is okay.
I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.
If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.
HI thanks for your question. A common problem with gas ovens is that the oven will not get hot enough. and the part that's at fault is the ig niter. replace the ig niter. thanks the appliance doc. please rate my answer. thanks.
First let me address the temp ... Buy a meat thermometer and test it against the temp set in the oven. Though that isn't the most accurate, it should prove whether or not it is way way off.
Second.. convection baking takes considerably less time....
Third... elevation plays a key factor on baking but not so much on cooking meat. Baking above 2500ft elevation takes 20% longer and above.
We have the same issue anc alled Dacor. I seems as there is a problem with the oven as it was built with a faulty or missing temp control part. They have a fix for this problem by installing a temp control kit. you need to work through the warrantee group
I have just checked the baking guide in the manual and have found that it may not be us after all. (Maybe this is why they telll us to read the whole manual. Well, I never have) According to the cooking time for Baking, the range is very extensive. For example, an angel cake at 350 could take from 28-50 minutes, buscuits at 375-400 could take 8-16 minutes, layer cakes at 350-375 could take 25-40 minutes, pound cakes at 325-350 could take 45-70 minutes and fresh pies at 400-450 could take 35-60 minutes. Basically, the baking directions on the box means absolutely nothing to use Amana oven owners. We have no choice but to cook our food or baked goods until they are cooked, whenever that may be. :) Linda