GE JDP39 Owner's Manual page 14

Usingthe SabbathFeature.
(Designed for use on the Jewish Sabbath and Holidays) (onsomemodels)
How to Exit the Sabbath Feature
[] Tou(h the CLEAR/OFFpad.
]
dela} period at approxhnatel_ 30
seconds to 1 minute, until only D is in
the displa}:
] "[buch and hold both the BAKE and
BROIL HI/LO pa(ls, at the same time,
m)til die display
SI_()_rs
SE
]
"lh1) the CLOCK pad m_til ONor OFF
appears in the display. ON indi(ams that
the ov('n will automati(allv turn off alter
12 hours. OFFindicates that the oven
_ill not automaucallv mrn oil S('('
file Special Features se( Uon t6r an
explanation ollhe
12Hour Shut-Off
{('attll?t'.
[] "]bud_ theSTART/ON p ad.
NOTE: Ira power o utage o ccurred whiletheoven was
in Sabbath,
theoven will
automaticafly turn
offand
stay
offeven when thepower r eturns, The oven control
must b ereset.
Adjust the oven thermostat--Do it yourself!
Youmay 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 vary20-40 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.
To Adjust the Thermostat
[] Touch the BAKEand BROIL HI/LO
pads at the sanle time for 2 seconds
tmtil the display shows SF.
[]
Touch the BAKEpad. A two-digit
immber shows in the
display:
[] The oxen temI)eramre can be
a(!iusted uI) to (+) 35°F hottei oi (-)
55°F coolei: Touch the + pad to
increase the temi)erature in l<legree
inci'ei//ents.
[] X_qmn }ou have made the
a(!justment, touch the START/ON pad
to go 1)ack to the tilne of (la_ displa}.
Use
x, OHI" o;en ;:Is veil
would
noilllallx,.
NOTE."Thisadjustment will not affect the broiling
or self-cleamng temperatures.It will be retained
in memory after a power failure.
Touch the -pad to decrease the
telnl)erature ill l-deoTee_ increlnents.
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 require products labeled "margarii_e" to contain at least 80% fi_t1)y _vight. i,o\_tht spreads,
on the other hand, contain less ti_t
and more watei:
The high
moisture content (ff
these spreads aflb'cts the
texture and flavor (ff baked goods. For best results with w)ur old fhvorite recipes, use malgarii_e, butter or
stick spreads containing at least 70% vegetable oil.
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