Thetype Of Margarine Will Affect Baking Performance - GE JGS905 Owner's Manual

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Adjust the oven thermostat--Do it yourself! vvww.GEAppliances.ca (Canada)
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 (11-22 degrees in Canada).
NOTE: This adjustment will only affect baking and roasting temperatures; it will not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
BAKE
%
[ BA,E ))
,_. .J
(g)CD(g)
To Adjust the Thermostat
[] T(>uch the BROIL HI/LO and BAKE []
pads at the same time for 3 seconds
until the display shows SE
[] Touch
the BAKE pad. _ two-dioit
number shox_s in the
display:
Touch BAKE again to alternate
between increasing and decreasing
the oxen temperature. []
The oxen temperature can be
a(!iusted
up to (+) 35°F (l 9°C)
hotter
or (-) 35 F
• (l 9°C) coole_:
Touch the number
pads
the same
wa} you read them. For example, to
5'
change, the oxen temperature 1 F
(8°C), touch I and 5.
X'_hen y,')t:l haxe made the
a(!justment, touch the
STARTpad
to
go back to the time of day displa}:
Use VOIII" oxen as _()tl would
IlOlI//all_i
Thetype of margarine will affect baking performance!
Most recipes for bak&g have been developed uslog 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.
U.S. federal standards
reqtlire l)ro(hl('ts
labeled "margarine" to contain at least 80% tilt by weight. I,ow-tilt 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 u)ur old tm'orite recipes, rise inalgarine, butter or stick spreads containing
at least 70% vegetable oil.
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