Food burns or over-browns on the bottom (foil, pans, rack position before the bake element or sensor)

Bottom burning is most often caused by how the oven is used: foil or a liner on the oven floor or covering a full rack, dark or thin pans, a rack too low, or skipped preheat. Rule those out and run a measured bake test before replacing an element, a sensor or a control. If the average temperature is off, calibrate it with the control's offset; only a sensor or control that cannot hold temperature is a part.

Cross-checked ~45 min easyBrands: All

Before you start

Let the oven cool before removing foil or liners from the floor
On gas ovens, do not cover or block the bottom vents or burner area; anything more than inspection of the burner goes to a licensed gas technician

Diagnostic steps

Unlock all 5 steps with expected values

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OnCall Tech is a reference tool for trained technicians and can make mistakes. Always disconnect power and confirm with the manufacturer's documentation before you work.

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