Uneven rising & baking in convection oven

That error means that the lower oven is not heating fast enough. IT should rise to over 150 in 5 minutes. Check the broiler and the baking coils for continuity. If they are ok then check the radiant heater in the convection fan housing.

it could be the oven temp sensor rod located near the top of the inside of the oven,or possibly the bake element has a hot spot on the element and can no longer pass enough current thru this spot to correctly heat to your settings a hot spot on the element will look discolored in this area

helllo dis.... There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe

Well, your temp seems about right, but you may need to experiment. A good thermometer helps in gauging temp, ovens are notoriously inaccurate. All oven are different, but it is usually recommended to go down 25 (15C) degrees from the recipe if you use convection. The type of pan you use has an effect. Glass needs to be 25 degrees less, and nonstick/dark pans brown faster than the insulated type. Make sure that you fully preheat as well, or the bottom may burn. Other than that, convection cook times are less if the bake time exceeds 15 or 20 minutes. Thanks for your question, sorry I can't give a more precise recommendation.

Usually the problem is the heating element. This is easy to check and usually inexpensive. There is a video at www.appliancehelponline.com/servicemanual.html that will walk you thru testing and replacing. It may be a different model but the testing and replacement will be the same. You can also enter your model # for diagrams and illustrations of your specific model.

When I turn on my Maytag performa using the "bake" function, everything looks ok on the display, however the temp. never rises above 100. I've tried "bake" and "convect", and neither one work. "Clean" doesn't work either. The oven will lock, and display shows that it's heating up, but temp. never rises.
However....."broil" feature works just fine.
Please help.

When I turn on my Maytag performa using the "bake" function, everything looks ok on the display, however the temp. never rises above 100. I've tried "bake" and "convect", and neither one work. "Clean" doesn't work either. The oven will lock, and display shows that it's heating up, but temp. never rises.
However....."broil" feature works just fine.
Please help.

I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.

As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.

The convection oven does a good job of cookies, and the broil mode is okay.

I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.

If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.

Check to be sure your racks are all slid in to the back. Are you getting a error code?

The fan only comes on in the back of the oven when convecting and Automaticaly turns off when you open the door. The exhaust fan coming from the front stays on for qutie a while, maybe 2 hours or so till the oven cools. I think it is just a function of the oven. A good thing in the winter but uses a bunch of airconditioning in the summer