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Adjust the oven thermostat--Easy to do yourself!
AmericanaAppliancescom
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 2040°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.
Front of OVEN TEMPknob
(knob appearance may vary)
Pointer
To Adjust the Thermostat with this Type of Knob
[]
Pull the Oven Temp knob off file
shaft, look at file back of file knob and
note file current
set0ng
before making
any adjustments.
[_]
Tighten
the screws.
[]
Replace
the knob, matching
the fiat
area of the knob to the shmCt.
[_
I,oosen
both screws on the back
of the knob.
[_
To increasethe oven temperature,
move the pointer toward the words
"MAKE HOTTER. "
To decrease
the
oven
temperature,
turn the pointer
toward
the words
"MAKE COOLER. "
Each notchchanges the temperature
by lO°E
Back of OVENTEMPknob
To Adjust the Thermostat on Other Models
%
Touch
the BAKE and BROIL HI/LO pads
at the same time for 2 seconds
until
the display shows SE
Touch the BAKEpad. A two digit
number shows in the display:
The oven mmperautre
can be adjusmd
lap m (+) 35°F hotter or (-) 35°F
cooleL Touch the ÷ pad m increase the
mmpemune
in 1 degree increments.
When 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 normalb,:
NOTE:This adjustment w ill notaffectthebroiling
or self-cleanbgtemperatures. It will be retained
in memory aftera powerfailure.
Touch
the -pad
to decrease
the
tempemune
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 failurecanresultff cakes, p ies,pastries,
cookies or candies aremadewith low fat spreads.
Thelowerthe fat contentof a spread product, t he
morenoticeable thesedifferences b ecome.
FedetM 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 wamL The high
moisture
conmnt
of these spreads
affbcts
the mxnne
and flavor of baked
goods. For
best results with your old favofim recipes,
use margarine,
butter
or stick spreads
containing
at least 70% vegetable
oil.
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