GE JBS03 Owner's Manual And Installation Instructions page 21

Adjust the oven thermostat-Easy to do yourself! GEA ,ie.coscom
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°F.
NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures (on some models). The adjustment
will be retained in memory after a power failure.
ToAdjust the Thermostatwith this Typeof Knob
[]
[]
Frontof OVENTEMPknob
(knobappearancemay vary) []
Pull tile Oven Temp knob off the
shaft, look at tile back oftbe knob and
note the current setting before making
any adjustments.
Loosen t>oth screws on tile back of
the knob.
To increase tile oven temperature,
move tim pointer toward tile words
"MAKEHOTTER."
[] Tighten the screws.
[] Replace tile knob, matching the fiat
area of the knob to the shaft.
To decrease the oven temperature,
turn the pointer toward the words
"MAKECOOLER. "
Eachnotchchanges thetemperature
by 10°fi
Back of OVENTEMPknob
ToAdjust the Thermostat on Other Models
[]
[]
[]
Touch the BAKEand BROIL HgLOpads
at tile same time fbr 2 seconds until
tile display shows SF.
Touch tim BAKEpad. A two digit
number shows in tile display.
The oven temperature can be adjusted
up m (+) 35°F hotter or (-) 35°F
cooler. Touch the 4-pad to increase tile
temperature in 1 degree increments.
[] When you have made tile adjustment,
touch the START/ON pad to go back to
tile time of day display. Use your oven
as you would normally.
NOTE: Thisadjustment w illnotaffectthebroiling
or self-cleaning t emperatures. It will beretained
in memory aftera powerfailure.
Touch the - pad to decrease tbe
temperature in 1 degree increments.
Thetype of margarine will affect bakingperformanc!!
Most recipes for baking have been
developed using high fat preducts 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 preduct.
Recipe failurecanresultif cakes, p ies,pastries,
cookies or candies aremadewith low fat spreads.
Thelowerthefat contentof a spread product,the
morenoticeable these differences b ecome.
Federal standards require products labeled
"margarine" to contain at least 80% fat by
weight. Low-fat spreads, on tile otber hand,
contain less fiat and more water. The high
moisture content of tbese spreads affects
tim texture and flavor of baked goods. For
best resuhs witb your old favorite recipes,
use margarine, butter or stick spreads
containing at least 70% vegetable oil.
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