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Appliance Showroom has its own in house factory authorized service department. Our service technicians are factory-trained in sales, delivery, service and installation and have worked for Larry for over 18 years. We are readily available to handle your washer, dryer, refrigerator, freezer, oven, range, dishwasher or microwave service needs and service most major brands in and out of warranty.

When you call in to set up a service call, please have the following information readily available:

  • Your name

  • Your address

  • Major cross street

  • Phone number where you can be reached prior to your service call 

  • Type of appliance - washer,dryer(gas/electric),dishwasher,oven, etc. 

  • Brand of appliance - including model number (Maytag, frigidaire, etc.)

  • Approximate age of appliance

  • Do you have an extended warranty 

  • Was the appliance purchased from Appliance Showroom

  • What problems are you experiencing with your appliance

Service man

Service Call Rates:

  • Hemet • San Jacinto • Valle Vista - $65.00

  • Homeland • Nuevo • Romoland - $76.00

  • Sun City • Menifee • Perris • Winchester • Moreno Valley • Canyon Lake • Banning • Beaumont - $98.00

  • Temecula • Murrieta • Wildomar • Lake Elsinore • Sage • Anza • Agunga •  Idyllwild - $109.00

Parts Department:

Our parts department stocks most common parts. If we don’t have it in stock we can usually have it with in a few days. If you would like to order parts over the phone just call and we will contact you when the part comes in and you can pick it up at our store. If you would like the part shipped to your residence, you can call 888-532-0110.

Below is a list of links that may help you in figuring out the problem you may be having. Feel free to browse through them and if you do not see your specific issue than you may call us at 951-929-0859.


Troubleshooting & FAQ:

BrandSource has partnered with brand manufacturers to answer some of the common questions that get asked and provide possible solutions to try before requesting service. If you are still experiencing problems, contact our Service Department and we will be happy to assist you.

Recommended for Temperatures- 
Here are the Culinary Institute of America's recommended temperatures for refrigerating fresh foods to best keep the growth of bacteria down to a minimum:

Meat and Poultry: 33-36ºF

Fish: 32-33ºF (that's why it should always be sitting directly on a bed of ice) 

Shellfish: Mollusks (clams, oysters, scallops) – 32-33ºF 

Shellfish: Crustaceans (live lobsters & crabs) – 45ºF

Eggs: 38-40ºF 

Dairy: (butter, hard & soft cheese, milk) – 38-40ºF 

Food danger zone guidelines

Fruit and Vegetables: 38-40ºF

Crustaceans are Different-
The Danger Zone is 45-140ºF, but the recommended temperature for Crustaceans 45ºF! That's because they're alive, so they have their own ability to fight off bacteria while they're living. Any colder and they might die of the cold!

Your Refigerator-
Something to watch for, too: your home fridge has different temperature zones. Temp your items on different shelves, especially your milk, to make sure they're being held at the right temperatures for the type of food they are. Here's how you can save money with this information: when your supermarket has one of those "broken fridge" specials, they need to get rid of everything before it has sat in the Danger Zone for the two hours I mentioned before. Bring your thermometer and temp the different meats by sandwiching the length of the thermometer between two packages, on the plastic side of each (not the Styrofoam tray). If it's still out of the Danger Zone, load up. It's perfectly fine. But if it reads 46ºF or higher, you need to worry how long it's been there. You have two hours, cumulative time. And the butcher will be there with his thermometer too, to answer your questions. Now you can make an educated decision.


Cooking Food-
Now that you understand why it's so important to watch out for the Danger Zone for storing things at cooler temperatures, let's talk about the other end of the Danger Zone: the hot side. This is much more simple to understand, and needs far less explanation that the cool side: you need to cook your food completely and properly, so that the bacteria in it will die. Use your thermometer to measure the INTERNAL temperature of the food to determine when it is properly cooked. No, you don't leave your precious temp in the food as it cooks. There are metal stem thermometers that can do that, but not your little temp that clips in your pocket. Just open the oven door, and stick it in, deeply, avoiding hitting a bone.

Recommended Temperatures for Cooking-
Here are the correct temperatures for cooked foods. You can cook them to higher internal temps, of course, but these are the minimum temperatures they need to reach:

Reheating leftovers: 165ºF
Poultry and Stuffing: 165ºF
Ground Beef: 155ºF
Pork: 150ºF
Beef: 140ºF
Lamb: 140ºF
Seafood: 140ºF
Rare Beef: 130ºF

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