GE P2B930 Owner's Manual And Installation Instructions page 25

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CLEAR ]
OFF
HI/Lo
DELAY
START
START
How to Exit the Sabbath Feature
[-7] Touch the Clear/Off pad.
@
If the oven is cooking, wait for a random
delay period of approximately 30 seconds
to 1 minute, until only D is in the display.
Press and hold both the BAKE and BROIL
HI/LO pads, at the same time, until the
display shows SF.
[] Tap the DELAYSTARTpad until 12 shdn
or no shdn appears in the display. 12 shdn
indicates that the oven will automatically
turn off after 12 hours, no shdn indicates
that the oven will not automatically turn
off.
r_ Touch the START
pad.
NOTE:If a power outage occurred while the
oven was in Sabbath, the oven will automatically
turn off and stay off even when the power
returns. Theoven control must be reset.
Adjust the upper oven thermostat--Do it yourselfl
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.
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To Adjust the Thermostat
%
Touch the BAKE and BROIL HI/LO pads at
the same time for 3 seconds until the
display shows SF.
[] Touch the BAKE pad. A two digit number
shows in the display.
@
Touch BAKE once to decrease (-) the oven
temperature, or twice to increase (+).
The oven temperature can be adjusted up
as much as 35°F.or down as much as
35°F.Touch the number pads the same
way you read them. Forexample, to
change the oven temperature 15°F,touch
1 and 5.
r-_ When you have made the adjustment,
touch the STARTpad to go back to the
time of day display. Useyour oven as you
would normally.
NOTE: The thermostat adjustment for Baking
will also affect Convection Baking or Convection
Roasting.
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.
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.
Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low fat spreads, on the other hand,
contain lessfat 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. 2 5