Oven Repair in Superior, CO

• #1

  Cooking is the leading cause of home fires and fire injuries

• 37%

  Nonconfined cooking fires where unattended equipment was the leading factor

1. 1Smell gas? Get outside firstLeave the house with everyone right away, and don't flip light switches, unplug anything or touch the oven controls, since a small spark can ignite gas. Once you are outside and away from the house, call 911 or your gas utility.
2. 2Element arcing or glowing in one bright spotTurn the oven off, then switch off its circuit breaker so the element has no power at all. Don't touch the element or use the oven again until your technician has checked it.
3. 3Flames inside the cavityTurn off the heat and keep the oven door closed so the fire runs out of air. If the flames don't die down quickly or start to spread, get everyone out and call 911 from outside.
4. 4Keep a lid within reachThe U.S. Fire Administration (USFA) reports that cooking is, by far, the leading cause of home fires and home fire injuries, and that unattended equipment was the leading factor in nonconfined home cooking fires at 37%. Stay in the kitchen while food is cooking, and keep a pan lid or baking sheet nearby to cover a pan that catches fire.

Source: U.S. Fire Administration — Cooking Fire Safety.

• Use Self-Clean Sparingly

  A self-clean cycle drives the cavity far hotter than any recipe, and that heat strains elements, sensors, the door lock and the control board all at once. Follow your manual on how often to run it and what to remove first, and keep the kitchen ventilated while it runs. Wiping up spills between cycles means you need it less often. It also makes sense not to run it right before a big cooking day, so a part that gives out under the heat doesn't leave you without an oven.

• A Latch That Holds On

  After self-clean, the door is designed to stay locked until the cavity cools, and that can take a while. Give it time, keep the oven off and never pry at the latch or the door frame. If the oven is clearly cool to the touch and the door still won't release, call us rather than forcing it. A stuck lock motor or a sensor stuck reading hot is a quick test for your technician and an expensive mistake for a screwdriver.

• Thermometer First, Then Calibration

  An inexpensive oven thermometer on the middle rack, read after a full preheat, shows what the oven is really doing. Ovens cycle their heat on and off, so take a few readings over several minutes instead of trusting one. Many models let you adjust calibration through the controls, and your manual explains how. If the reading is far off, wanders widely or the setting won't hold, a sensor or control fault is likely and testing is the next step.

• Convection, Gas Setup and Recipes at Altitude

  A convection fan moves hot air around the food, and on some models the oven automatically lowers the set temperature in convection mode, which can look like an error if you don't expect it. Gas ovens at higher elevations may need a high-altitude setup specified by the manufacturer, and that is technician work, not a homeowner adjustment. Recipes that rise and fall or dry out are a different matter entirely: baking adjustments for altitude belong in the recipe, not the oven. If the thermometer agrees with the dial and the flame looks steady and blue, the oven is likely doing its part.