Gene,

Thanks for the reply.

The repair folks first came out and adjusted the OVEN TEMPERATURE offset using the temperature setting setting control as described on pg 8 of in the "Electronic Oven Control" pamphlet 318200181 (0202) Rev D, for the oven.

The repair tech changed this offset from the (00) factory setting, to -25 degrees, and pronounced it repaired.


This repair caused the oven to preheat to about 375 degrees, but drop to 295 - 300 degrees on the cycle. Meat took even longer to cook, and cakes went from burned on the outside and flopped, to pale on the outside and really flopped and uncooked on the inside.

This scenario happened a couple of visits, then another repair shop came and proclaimed that it was the ovens temperature probe that was causing the problem. He said that by running the oven through a cleaning cycle, the probe is damaged and can no longer maintain the correct oven temperature. He replaced the probe located in the left rear of the oven, PART # 316217002 and re- calibrated the oven as described above.

As in the previous repairs, every time my wife tried to bake a cake, any cake, the same result occurred. The cake is either burned on the outside flopped and semi cooked in the inside when baked at the correct temperature stipulated in the recipe, or pail, flopped and never cooked if baked at a lower temperature.

Paul D.