GEAppliances.com
How to Exit the Sabbath Feature
[] Press the CLEAR/OFFpad.
[] If the oven is cooking, wait for
a random delay period of
approximamly 30 seconds m
1 minum, until only"m is in the
display.
[] Press and hold both the BAKEand
BROILHI/LOpads, atthesametime,
until the display shows SE
[] Tap the STARTTIMEpad until
12shdnor noshdnappears in the
display. 12shdnindicates that the
oven will automatically turn off after
12 hours, no shdn indicates that the
oven will not automatically turn of[i
[] Press tim START pad.
NOTE:If a power outage occurred while
the oven was in Sabbath mode, the oven
will automatically turn off and the oven
control must be reset.
Adjust the oventhermostat--Do it yourself!
Youmay find that your new oven cooks differently than the one it replaced. Use your new oven for a few
weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust
the thermostat yourself.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20-40 degrees.
NOTE."This adjustment will not affect the broiling or the self-cleaning temperatures. Theadjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
[] Press the BAKE and BROIL HI/LO
pads at the same time for 3 seconds
until tim display shows SF,
[] Press the BAKEpad. A m,o digit
number shows in the display.
[]
_12qeoven temperature can be
adjusted up as much as 35°E or
dowql as much as 35°E
Press the/NCREASEpad to
increase the temperature by"
1 degree increments.
Press the DECREASEpad to
decrease the temperature by
1 degree increments.
[] When you have made the
adjustment, press the STARTpad
to go back to the time of day display:
Use your oven as you would
normally:
Thetypeof margarine will affect bakingperformance!
Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at [east 80% fat by weight. Low fiatspreads,
on the oflmr hand, con 'tain less fht and more water. _12qehigh moisture conmnt of these spreads affects the
texture and flavor of baked goods. For best results with your old iCavoriterecipes, use margarine, butter or
stick spreads containing at [east 70% vegetable oil.
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