Thetype Of Margarine Will Affect Baking Performance - GE JGSP28 Owner's Manual

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How to Exit the Sabbath Feature
[] "]'ou(h the CLEAR/OFFpad.
]
dela} t)elJod ot al)l)roxJmatel _ 30
seconds to 1 minute, until on]_ D is in
the dist)la )
] "Ibudl and hold both the BAKE and
BROIL HI/tO pads, at the same time,
until the display' sl/o*ws
SE
] "Fat) die CLOCK pad m_til ONor OFF
appears in the disl)la } ONindkates that
the oven will automad(allv mrn off alier
12 hours. OFFindicates that the o_'n
will not automatically mrn oil See
the Special Features section
Jar an
ex])lmmtion
of the 12Hour ghut-Off
t_,_tt ill(,.
[] "lbu(h
the START/ON pad.
NOTE: ff a power outage occurred while the oven was
in Sabbath, the oven wifl automatically turn off and stay
off even when the power returns. The oven control
must be reset.
Adjust the oven thermostat Do # yourself/.
You may find that your new oven cooks differently than the one # replaced. Use your new oven for a few
weeks to become more familiar with iL 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. The adjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
[] l, l,e BAKE.,,d
BROlt.I/to
pads at the sanle time fi)r 2 seconds
tmtil the display shows
SF.
[] Touch the
BAKE pad.
A tw(*digit
number shox_s in the display:
[] The (),,ell telnl)erature can be
35 o_
a(!justed up to (+) . : F hotter or (-)
35°F coolei. Touch the 4-pad to
increase the temi)erature in 1-degree
inci'ei//ents.
[] _._en
}ou
have made the
a(!i ustment, touch the
START/ON
pad
to go back to the time of da} displa,'}.
Use
VOI.II" o,,en ;:Is VOl.i
would
no illl;:ll]",.
NOTE:This adjustment w ill notaffect thebroiling
or self-cleaning t emperatures. It will beretained
in memon/ a ftera powerfailure.
Touch the -pad to decrease the
temperatm'e in 1-degree increments.
Thetype of margarine will affect baking performance!.
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 ff cakes, pies, pastries, cookies or candies are made with Iow-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards
reqtfire i_roducts labeled "nmrgarine" to coi_tain at least 80% ti_t
by
weight, i,o\'_ti_t spreads,
on the other hand, contain less ti_t and more water: The high moistm'e conmnt of these spreads aftb'cts the
texture and flavor (ff baked goods. For best results with vour old fi_\'o_im redpes, rise inaigaiine, butter or
stick spreads containing at least 70% vegetable oil.
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