GE JGBS06 Owner's Manual & Installation Instructions page 15

Adjust the oven thermostat--Do it yourself!
GEAppliances.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 2040 degrees.
NOTE: This adjustment will not affect the broiling temperatures.
(Appearance may vary.)
To Adjust the Thermostat
% Pull the OVEN CONTROLlulob off
the _mlge and look at the back side.
To make an adjusunent, loosen
(appmximamly one ann), but do not
completely remove, the two screws
on the back of the knob.
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With the back of the knob facing you,
hold the outer edge of the knob with
one hand and tmn the flont of the
knob with the other hand.
To raise the oven mmperatme, move
the mp scIew toward the right. You'll
hem a click for each notch you move
the knob.
To lower the tempe_vmlIe, move the
top screw toward the left.
Each click will change file oven mmperatme
approximately 10°E (Range is _+60°E flom
the anow.) We suggest that you make the
adjusmlent one click flom the origdnal
set0ng and check oven perfommnce
before making any addi0onal a<!j u smlents.
[_ Atker the adjustment is made, ieOghten
screws so they are snug, but be careflfl
not to oveidghten.
_-] Re-install knob on range and check
pe_formance.
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.
Federal standards iequire pioducts labeled "margm{ne" m 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 spieads affbcts the textme and flavoi
of baked goods. For best results with your old favorite recipes, use margmine, burrer or stick spreads containing at least
70% vegetable oil.
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