Amana Convection oven Model NO. AOCS304055 It has 3 elements: broil, bake, convection, the bake element is "hidden".
Problem, on normal bake, the oven will not maintain temperature (60 degrees low). It preheats fine but then the temperature drops.
What I know: -Convection Cooking cycle works fine and controls temperature properly. -The coil resistance of the bottem baking element is fine (28ohms) -Power is getting to the coil (measured at the coil terminals) -During preheat the coil is energized about 25% (15 sec on 45 off) -During bake, the coil is only energized only about 4 seconds every 60 sec, even though the temperature is well below the set-point. -Trying a clean cycle, the motorized door lock latched, but after the cycle was canceled, it was stuck latched for more than a day, even after cycling power, we repeatedly got the F9 error. It took a deliberate "reset" to clear it. Not sure if this is related.
Trouble shooting Done: Relay board replaced Calibrated temperature & within 10 degrees of setpoint in convection mode Verified power to bottom coil Verified coil resistance
Assumptions: The thermocouple & controller are fine because convection mode works properly. The bottom coil is fine because it heats properly in preheat, and has normal resistance.
Questions: Should the convection coil turn on during normal bake (it doesn't), or bake preheat? Why would the controller not turn on the bottom element more if the temp is well below the setpoint?
We are having a similar problem..Preheat seems to be OK. A thermometer placed in oven showed temperature where it was set. However, baking times seem way long, which would agree with the temperature drifting 50-60 degrees low. We have had a repairman out twice under warranty and still have the problem.We are having a similar problem..Preheat seems to be OK. A thermometer placed in oven showed temperature where it was set. However, baking times seem way long, which would agree with the temperature drifting 50-60 degrees low. We have had a repairman out twice under warranty and still have the problem.
AnonymousDec 30, 2007
I have the same problem when baking. I am tired of trying to figure it out, I have opted to just allow more time to bake. Per the manual, during Bake the top and bottom elements should operate, during Broil only the top element operates, and during Convection the upper element, lower element and fan should operate.
I also have another problem and I don't know what to do about it. Maybe you have some suggestions. The tempered glass FRONT panel on my oven broke and since the company is not longer manufacturing these ovens, it cannot be replaced. I ordered if from a replacement parts website, only to be told they cannot get it anywhere. The oven still works without the glass panel, but as you can imagine, my kitchen looks horrilbe without it. A new oven costs about $1,200, but I don't think it is fair that I have to buy an entire new oven because of a part that is not replacable. LindaI have the same problem when baking. I am tired of trying to figure it out, I have opted to just allow more time to bake. Per the manual, during Bake the top and bottom elements should operate, during Broil only the top element operates, and during Convection the upper element, lower element and fan should operate.
I also have another problem and I don't know what to do about it. Maybe you have some suggestions. The tempered glass FRONT panel on my oven broke and since the company is not longer manufacturing these ovens, it cannot be replaced. I ordered if from a replacement parts website, only to be told they cannot get it anywhere. The oven still works without the glass panel, but as you can imagine, my kitchen looks horrilbe without it. A new oven costs about $1,200, but I don't think it is fair that I have to buy an entire new oven because of a part that is not replacable. Linda
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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
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Check the elements for continuity with a multimeter. Sometimes the connectors draw too much current and can burn out as well. Both are easy tests. A runaway temperature can make elements fail because there is no thermostatic control, they just glow bright yellow..
Manufacture and model would be nice ohm out the bake element might be open some are in the oven cavity others are hidden below the lower oven plate and have to check from the rear by removing back cover in the bake mode the broil element element cycles on/off thats why you have some heat.
I will say that is the control board that is not working properly. Have you try to unplugged for phew minutes?, this will reset the current settings. If not, I will star replacing the control board. Good Luck!.
it could be the oven temp sensor rod located near the top of the inside of the oven,or possibly the bake element has a hot spot on the element and can no longer pass enough current thru this spot to correctly heat to your settings a hot spot on the element will look discolored in this area
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.
We are having a similar problem..Preheat seems to be OK. A thermometer placed in oven showed temperature where it was set. However, baking times seem way long, which would agree with the temperature drifting 50-60 degrees low. We have had a repairman out twice under warranty and still have the problem.
I have the same problem when baking. I am tired of trying to figure it out, I have opted to just allow more time to bake. Per the manual, during Bake the top and bottom elements should operate, during Broil only the top element operates, and during Convection the upper element, lower element and fan should operate.
I also have another problem and I don't know what to do about it. Maybe you have some suggestions. The tempered glass FRONT panel on my oven broke and since the company is not longer manufacturing these ovens, it cannot be replaced. I ordered if from a replacement parts website, only to be told they cannot get it anywhere. The oven still works without the glass panel, but as you can imagine, my kitchen looks horrilbe without it. A new oven costs about $1,200, but I don't think it is fair that I have to buy an entire new oven because of a part that is not replacable. Linda
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