The Type Of Margarine Will Affect Baking Performance - Hotpoint RA720 Owner's Manual & Installation Instructions

Adjust the oven thermostat--Easy to do yourself!
You may 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°E
NOTE: This adjustment will not affect the broiling temperatures. The adjustment will be retained after a power failure.
OVENOTEMP
To Adjust the Thermostat with this Type of Knob
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Front of OVEN TEMP knob
(knob appearance may vary)
Back of OVENTEIvlP knob
Pull the OVENTEMPknob off the range
and look at the buck side.
To make an adjustment, loosen
(approximately one turn), but do not
completely remove, the two screws on the
back of the knob.
With the back of the knob facing you, hold
the outer edge of the knob with one hand
and turn the front of the knob with the
other hand.
@
Eachclick will change the oven
temperature approximately IO°F.(Range
is plus or minus 60°Ffrom the arrow.) We
suggest that you make the adjustment one
click from the original setting and check
oven performance before making any
additional adjustments.
After the adjustment is made, retighten
screws so they are snug, but be careful not
to overtighten.
To increase the oven temperature, move
the top screw toward the right. You'll hear
a click for each notch you move the knob.
r_ Replacethe knob, matching the flat area
of the knob to the shaft, and check
performance.
To decrease the oven temperature, move
the top screw toward the left.
The type 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.
Recipefailure can result if cakes,pies, pastries,
cookiesor candies are made with low-fat
spreads.The lower the fat content of a spread
product, the more noticeable these differences
become.
Federalstandards require products labeled
"margarine" to contain at least 80% fat by
weight. Low-fat spreads,on the other hand,
contain less fat and more water. The high
moisture content of these spreads affects
the texture and flavor of baked goods. For
best results with your old favorite recipes, use
margarine, butter or stick spreads containing at
least 70% vegetable oil.
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