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What adjustmenst did they make? Thanks.
Yes several times. The last time a fellow was sent from an Electrian company and he lowered the temp. Now when I bake with convection, I have to raise the temp instead of lowering it (which I never have had to do anyway, even though that's what they say you have to do) when I bake buns, I have to bake them at 400 which is high for buns, and they seem to be dry. It's almost like I have to bake everything longer instead of shorter. When I bake on reg bake, I shouldn't have to have the rack in the middle and the top still doesn't brown. I think I mentioned before that the manual is far from helpful.
I don't know that for sure. One of the fellows found that the fluctuaion of temp was too great, so he changed that. they checked the temp and found that that was okay. One tech checked the oven with a laser reader (not sure that's what they are called) and said the temp was good. in other words to them everything was fine. We bought this at Sears. I have 3 work order print-outs, but can't seem to find what they actually did on them. The electrian was here twice (not the same guy) and they tell me what they have done eg the fluc of the temp, the replacement of the motor.
I might add here that I always preheat the oven well in advance. One fellow told me that I shouldn't use the rapid heat, but I'm thinking that if it's on there I should be able to use. The convec has so many different settings and the manual does not explain what you should use for what. I have been married 52 years and so I am not exactly a novice at baking.
This could very well be it seems odd that they wouldnt check this out all because this is what senses the temp. Do you need help in testing this?
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