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|Posted on May 3, 2012 at 11:13 PM||comments (97)|
Radio Ad Starting 5/07/12
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|Posted on May 3, 2012 at 8:22 PM||comments (43)|
How do I adjust the oven temperature on my range?
There have been numerous oven control systems used over the years. The following instructions describe various methods that might be employed to correct such a condition.
In almost all cases if the temperature reading is more than 35°F out, some part of the control system will need to be repaired. Usually adjustment will not provide an adequate solution to the condition and may even make it worse.
Before attempting any kind of adjustment on a hydraulic oven control, make sure the thermostat's sensor bulb is properly mounted in the oven cavity and not touching the oven wall or metal rack. The sensor bulbs are held about 1/2" away from the oven wall by a small metal clip.
Dial type control
Some models have the calibration adjustment on the underside of the knob itself. On this type of arrangement, the loosening of the dial plate and moving it one way or the other will change the temperature reading on the dial once reinstalled.
Other control designs have the temperature calibration screw down the center of the shaft. These usually require a special small screwdriver to access it. See below for a link to a detailed calibration method for one brand of oven thermostat.
Electronic Control Calibration
The following procedures are designed to provide an general idea how calibration adjustment of the oven temperature display on many electronically controlled (ERC/EOC) ranges and ovens is done. The actual procedures vary from model to model so check your owner's manual.
If the temperature is out more than 35°F, the oven sensor or the electronic control may need to be replaced to correct the inaccuracy.
ExceptionsFor Frigidaire built "Trimline Easy-Set 1" dial type E.O.C.
A flashing "OVEN" L.E.D. indicates a positive offset. A flashing "LOCK" L.E.D. indicates a negative offset. They will flash once for each 5°F of offset it has been programmed for. After the flashing sequence, it will pause and then repeat the sequence.Example: If the "OVEN" L.E.D. flashes three times and then a pause, the offset is +15°F. If no "OVEN" or "LOCK" L.E.D. is flashing, the E.O.C. has the original factory preset.
For some General Electric ranges
Some GE models with temp. knob to the right of display
Other GE models with temp. knob to the right of display
Some GE models between 1980 - 1993
For some Whirlpool/KitchenAid/Kenmore ranges and ovens
(To switch between Fahrenheit to Celsius, try pressing and holding the "broil" button for 5 seconds).
|Posted on April 22, 2012 at 11:46 AM||comments (50)|
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|Posted on April 17, 2012 at 9:42 PM||comments (29)|
|Posted on July 31, 2011 at 12:07 PM||comments (29)|
If you are in the market for a new electric range or clothes dryer and plan on having it delivered and installed, you may want pay attention to the installer. In the picture below you will notice the wire to the far let is burned. This is one of the wires to the power cord of the appliance. New appliances do not come with a cord installed and is the job of the delivery person (in most cases) to install the cord. I have seen literally several hundred instances where the cord was not properly connected to the appliance resulting in the picture above. Not only does this render your appliance unusable, it's also a fire hazard. Most delivery people have little to no training and simply don't know the potential dangers that could result from an improperly installed cord. Normally the problem comes into play when the installer "cross threads" the screw. This stops the screw from being able to seat completely against the wire terminal and connecting block thus allowing vibration of the connection once power is applied. As you know, vibration cause friction which in turn causes heat resulting in the damage seen in the picture. Have the installer show you that the power cord connections are tight, that extra 60 seconds may save you several hundred dollars in repair costs. More importantly,it may save your life.
|Posted on June 13, 2011 at 6:12 PM||comments (78)|
1 Pound of ground chuck
4 Oz. dried bread crumbs
4 Large eggs
6 Oz. grated Romano
4 Oz. whole milk
3 Oz. grated spanish onion
2 Oz. finely diced fresh garlic
2 Oz. finely chopped fresh Italian parsley
2 Oz. finely chopped fresh basil
They are ready tp eat at this point however I usually put them in my simmering sauce for 30 minutes or so but is not necessary.
Fresh , quality ingredients always yields better results .
|Posted on June 3, 2011 at 9:47 PM||comments (81)|
Here's a simple dry rub thats a winner at any outing. Makes enough for several racks.
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 & 1/2 teaspoons dried oregano
1 & 1/2 teaspoons white pepper
1 teaspoon cumin