Thermostat - GE JRP28 Owner's Manual

Adjust the oven thermostat--Do it yourself! ge.com
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 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.
ToAdjust the Oven Thermostat (on
the
upper oven)
[]
Touch
tile BAKE and BROIL HI/LO
pads at tile same time f'o_ 3 seconds
until tile display shows BE
[] Touch tile BAKE pad, A two digit
munl)er shows in tile displa}:
[] _,_q/en you haxe made tile
ac!justment, touch tile
STARTpad
to go 1)ack to tile time ot (Ira
display: Use }our oxen as xou
would normally:
[]
Tile
o_,en teillpei'atlli'e C}lIl be
a(!justed up to (+) . : P hotter or
(-) 35°F coole_: Touch tile ÷ pad
to increase tile temperature in 1
degree increments. Touch tile
- pad to decrease tile temperature
in 1 degree increments.
Turnthe diskcounterclockwiseto
ilTcreaso the over temperature.
To Adjust the Oven Thermostat (on
the
Iower oven)
Pull tile OVEN knob oft tile shaft, look Ym will hear and feel tile notches
as )ou
at tile back of tile knob and note tile t/Irn tile knob. Each notch chan,,es
current settino befl)re making any temperature about 10° Fahrenheit.
ac!jusnnent. Tile knob is tactory set with
the top screw directly under the pointer [] Tighten the screws.
[]
Pull off tile OVEN knol).
[] Return
tile OVEN knob to tile oxen.
] I,oosen both screws on back of Re-checkovenperformance before mak/)_g any
tile knob. addifiona/adjustments.
[]
Hold both parts of tile knob as
shown in tile illustration ot tile ba{k
ot tile OVEN knob and turn so tile
lower screw moves in tile desired
direction.
Turn the disk clockwise to decrease
the over temperature.
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 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.
[_edei'al standards require products labeled
"illai'gai'ine" to {'ont;lin
at least 80% tilt by weight. I,ow tilt spreads, Oil tile
other hand, contain less lilt and more water Tile high moisture content of these spreads afti_ct tile mxture and flavor
of baked goods. For best results with your old tm.o_ite recipes, use margarine, butter or stick spreads containing ]
at least 70% vegetable oil.