GE 16 Owner's Manual And Installation Instructions page 51

Adjust the oven thermostat-Easy to do yourself!
GEAppliances.ca
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. Ifyou 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°F.
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.
To Adjust the Thermostat with this Type of Knob
[l]
Pull the Oven Temp knob off the shaft,
[l]
Tighten the screws.
look at the back of the knob and note
[QJ
Replace the knob, matching the flat
the current setting before making any
area of the knob to the shaft.
adjustments.
[£]
Loosen both screws on the back of
the knob.
[J]
To increase the oven temperature,
move the pointer toward the words
"MAKE HOTTER."
To decrease the oven temperature, turn
the pointer toward the words "MAKE
COOLER."
Each notch changes the temperature
by 10°F.
Front of OVEN TEMP knob
(knob appearance may vary)
Back of OVEN TEMP knob
BAKE
CUIRE
@
+
BAKE
CUIRE
@
To Adjust the Thermostat on Other Models
[IJ
Touch the BAKE and BROIL pads
at the same time for 2 seconds until
the display shows SF.
[£]
Touch the BAKE pad. A two-digit
number shows in the display.
[l]
The oven temperature can be adjusted
up to
(+1
35°F hotter or
H
35°F cooler.
Touch the + pad to increase the
temperature in l-degree increments.
Touch the - pad to decrease the
temperature in l-degree increments.
[l]
W hen you have made the adjustment,
touch the START/ON pad to go back to
the time of day display. Use your oven
as you would normally.
NOTE: This adjustment will not affect
the broiling or self-cleaning temperatures.
It will be retained in memory after a power
failure.
The type of margarine will affect baking performancel
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 ifcakes, pies, pastries,
cookies or candies are made with low-fat
spreads. The lower the fat content ofa 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 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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