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Adjust the oven thermostat--Easy to de yourselfl
www.AmericanaAppliances
Youmay find that your new oven cooks differently than the one # 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 or the self-cleaning temperatures (on some models). The adjustment
will be retained in memory after a power failure.
!71!
Front of OVENTEMPknob
(knob appearance may vary)
ToAdjust the Thermostatwith this Typeof Knob
[]
[]
Pull
tile (-)\ en Temp
knob
off tile
shaft,
look
at tile back
of tile
knob
and
note
tile current
setting
before making
any ac!jt/stments.
[]
Tighten
tile screws.
[]
Replace
tile
knob,
matching
tile
flat
area
of tile knob
to tile shaft.
i,oosen
both
scre_s
on
tile
back
of
tile
knob.
]
To increase tile oven temperature,
moxe tile pointer
toward tile words
"MAKE HOTTER. "
i! Iiiiii
> _°_°_._
_
To decrease
tile o_en
temperature,
turn
the
pointer
toward
the words
"MAKE COOLER. "
Each notchchanges the temperature
by lO°E
Back of OVENTEMPknob
%
@
ToAdjust the Thermostat on Other Models
[]
Touch tile BAKE and BROIL HI/LO pads
at tile same time for 2 seconds
tmtil
tile display shows SE
[]
Touch
tile BAKE pad. A two digit
number
sho_s
in tile display:
[]
Tile oven temperature
can be a(!iusted
up to (+) 35°F hotter
or (-) 35°F
coole_: Touch tile 4-pad to increase
tile
temperature
in 1 degree
increments.
[]
X&q/en you
have
made
tile a(!jusm_ent,
touch
tile
START/ON
pad to go back
to
tile time
of day display:
Use yore" oxen
_IS VO/I
would
noli//allv.
NOTE" Thisadjustment will not affect the broiling
or self-cleaning temperatures.It will be retained
in memoryafter a power fa/Ture.
Touch
tile
-pad
to decrease
tile
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 failurecanresultif cakes, p ies,pastries,
cookies or candies are madewith low fat spreads.
Thelowerthefat contentofa spread product, t he
morenoticeable thesedifferences b ecome.
Federal
standards
require
products
labeled
"margarine"
to contain
at least 80% fat by
weight, i,ow-ti_t spreads,
on the other
hand,
contain
less tilt and more
water: The high
moistm'e
content
of these spiea(ls
altects
tile texture
and flavor of baked
goods. For
best results with yore" old ti_\,orim recipes,
use margarine,
butter
or stick spreads
containing
at least 70% vegetable
oil.
21
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