Thermostat - GE JRP24BD1BB Owner's Manual

Adjust the oven thermostat--Do it yourself! w . EA tia.o=.
Youmay find that your new oven cooks differently than the one it replaceff Use your new oven for a few weeks to
become more familiar with it. ff you slill think yournew oven is too hot or too cold, you can adjust the thermostatyourself
Do not use thermometers, such as those found in grocerystores, to checkthe temperature set_n9of your oven.
Thesethermometers may vary 20-40 degrees.
NOTE: This adjustment will not affect the broiling or the seff-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
_BAKE
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To Adjust the Oven Thermostat (on me.pperoven)
[] Press the BAKE mld BROILHt/LOpads
at the same time for 3 seconds 1mall
the display shows SE
[] Press the BAKE pad. A two digit
number shows in the display.
[] When you have made the adjustlnent,
press the STARTpad to go back to the
time of day display. U_ your oven as
you would normally.
[]
The oven temperature can be
adjusted up to (+) 35°F. hotter or (0
35°F. cooler. Press the 7EMP+ pad tu
increase the temperature in I degree
increments. Press the IEMP- pad tu
decrease the temperature in l
degree increments.
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Turn the disk counterclockwise to
increase the oven temperature.
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To
Pull the OVEN knob offthe shaft, l,u)k at
the back of the ktuth and note the current
setting before ma_ng any adjustment.
The knob is factory set with the top screw
directly under the pointer.
_] Pull offthe
OVEN knob.
] Lc_sen tx_th screws on back of
the knob.
Adjust the Oven Thermostat ton thelower o ven)
You will hear and feel the notches as you
turn the knob. Each notch changes
temperature about 10 ° Fahrenheit.
[] Tighten the s=e_.
[] Return the OVENknob tu the oven.
Re-check ovenpedormancebeforemakingany
additionaladjustments.
[] Hold both parts of the knob as
shown in the iUuso-ation of the back
of the OVEN knob and turn so the
lower screw moves in the desired
direction.
Turnthe diskclockwise to decrease
the oven temperature.
The type of margarine will affect baking performance!
Most recipesfor bakinghave been developedusing high fat productssuch as butter or margarine(80% fat). ff you
decrease the fa_ the recipe may not give the same results as with a higher fat product
Recipefailure can result if cakes, pies, pastries, cookiesor candies are made with low fat spreads. The lower the fat
content of a spread produc_ the more noticeable these differences become.
Federal standards require product.s labeled "margarine" to contain at least 80% tht by weight. Low fat spreads, on the
other hand, contain less tat and more water. The high moisulre content of these spreads affect the texture and flavor of
baked goods. For best results with your old _avorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil. 15