My oven takes a very long time to preheat and ince it does, it does not cook things all the way through. They will be done on the top and raw on the bottom.

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%.

the cooking I can't help with, but the oven I can.

sounds to me like the bottom element or what controls it is not working. the reason the ones on top are cooking is that the top element is coming on and browning them on top after the heat has made the dow rise and cook.
so essentially everything is cooking from the top down. so when the temp drops its using the top element to heat with and thus browns the top rack.

check ur elements to make sure both work, if so, move on to the thermostat which I have to be the culprit many times.

possible thermostat problem in the switch
call the technician or get the part from tyhe servide agent spares

Have you tried to turn the oven on to preheat and observe that the upper and lower heating elements alternately go on and off? Could be that 1 of your elements is burnt out and need replaced.

Try setting the temp 25 degrees lower than what is called for. This is a common issue with convection ovens.

hello jjm... these ovens have two heating elements. when one is bad they still heat but they bake way too slowly. this is the problem here. the fix is to replace the bad element but in my repair service I always replace both heating elements since when one goes the other is usually not far behind.

To preheat oven just select the temp you intend to cook at and wait until the red light goes out,it is then preheated
Then you can put your food in and carrying on cooking.
Yes you do put it on fan symbol, but make sure it is on the right one , as some ovens have fan only as well as fan and heat.
Plz rate this solution.
thanks.

Hello. I am a Viking factory trained tech. and that is actually a normal preheat time.
Now if it undercooks that is another problem.
You may need your thermostat calibrated or replaced. If you think you are up to calibrating it yourself let me know. If it is the kind that doesn't have any white silicone in the center of the knob stem then it is quit a pain in the neck, but if it does have the silcone then it is a lot easier.

you may have a couple problems here or just one.

1. Check the incoming gas pressure I believe on this oven it requires 7" of water column to operate.
2. check the output gas pressure at the gas valve it should be around 3.5" water column.

Looks like to me that either your utility company might have restricted the supply pressure or you may have a faulty gas valve or the gas valve might just need adjusted.

Hope this helps you
please rate me

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