Adjust the oven thermostat--Do it yourself!
Youmay find that your new oven cooks differently than the one # 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.
Donot use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary20-40 degrees.
NOTE" This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained
in memory after a power failure.
iGGQODQ
iGQCDCDQ
To Adjust the Thermostat (onmodels with number pads only)
[] Touch tile BAKE and BROILHI/LO pads [] Tile o_en temperature (an be a(!justed
at tile same time for 3 seconds tlntil tip _lS II/tlch _lS_4.;)°F OI down aS II/tlch
[]
tile display sho_:s SE
Touch the BAKEpad. A two digit
ntunber shows in the displa);
Touch BAKE once to decrease (-)
the t)ven teiill)ei';lttli'e _ oi" twice to
increase (+),
[]
as 35°E Touch the number pads the
same wa) you read them. For example,
to change the oxen temperature 1:14,
touch I and 5.
_'_hen you haxe made tile a(!justment,
touch the START pad to go back to the
time of da) displa). Use _our oxen as
_()tl wotfld nolillallv;
ToAdjust the Thermostat (onmodels with ÷ or - pads only)
[] Touch the BAKE and BROILHI/LO pads
at the same time tor 3 seconds imtil
the display shows SE
[] Touch tile BAKEpad. _. two di-it
number shows in the display:
[]
_._/eil }()u ha',e inade the a(!justinent,
touch the START pad to go back to the
time of day display. Use %our oxen as
VOII would II()II//all_.
[]
The oven temperatm'e can be a(!iusted
up as much as 35°F or down as much
as 35°E Touch the +pad to increase
the temperature by 1 degree
increments. Touch the -pad to
decrease the mmperamre by 1 degree
incI'eI//ents.
Thetype ofmargarine will affect bakingperformanc!!
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.
[_e(lei'al standards require l)roducts labeled "margarine" to contain at least 80% lilt by weight. Ix)w tilt spreads, on tile
other hand, contain less tilt and more water: The high moisture content (ff these spreads affects the mxtm'e and flavor
of baked goods. For best restflts with u)ur old tilvorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
22
To Next Page
Loading...
Need help?
General
