Saving your Cell Phone after getting it wet

is the bake element getting hot?when you put the oven on bake both the broil and bake elements come on,if just the broil element is getting hot it might take it an hour to heat up.you might just have a bad bake element,if the bake element isn't hidden does is turn red? if not it's not getting hot.

If it is new then it should be under warranty. Take it back to the store for an exchange as it appears to be faulty.

It does sound like the bake element is probably the problem. Many ovens turn on the broil element with 120 volts to even out the heat in the oven or pulse the broil element. This may be why the oven is warm but not baking.

I would be interested to know just how long it is that the oven does stay lit. All ovens, gas and electric, cycle off and on throughout a baking cycle, to maintain the proper temp. If the flames or the power to the element were to stay on at full power for the life of the food's required time in the oven it would most likely wind up charred. The temp would simply continue to rise, up and up and up. If that's what it appears to be doing, then it's just working normally. If it goes out completely and stays off, doesn't come back on in a few minutes, then it may be in a keep warm mode. Many ranges have a TIMED BAKE cycle available, so you can set the clock to start the oven at such and such a time, cook the food and then shut off. Once it's finished with the cooking cycle, it goes into a keep warm mode, where it will come on for a short time and then go off, to maintain about 180 degrees. Not hot enough to really cook anything anymore, but hot enough to keep it warm for you when you get ready to eat.
If this seems to be the way it's acting, then look for the timed bake function on the console and set things back to a manual mode.

good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr