Thermostat; Sabbath Feature - GE JBP80 Owner's Manual

GEAppliances.com
How to Exit the Sabbath Feature
[] Press the CLEAR/OFFpad.
[] If the oven is cooking, wait for
a random delay period of
approximately" 30 seconds m
1 minute, until only m is in tim
display:
[] Press and hold both the BAKE and
BROIL HI/LO pads, at thesametime,
until the display shows SE
[] Tap the
STARTTIME
pad until
12 shdn or no shdn appears in the
display: 12shdnindicates that the
oven will mKomatically turn off after
19 hours, no shdn indicates that the
oven will not automatically mrn off.
[] Press the START pad.
NOTE: K a power outage occurred while
the oven ,a_s in Sabbath mode, the oven
will automatically turn off and the oven
control must be reset.
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 vary 20-40 degrees.
NOTE."Thisadjustment 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
[] Press the BAKEand BROIL HI/LO
pads at the same time for 3 seconds
until the display shows SE
[]
Press the BAKEpad. A m,o digit
immber shows in the display.
[]
_12qe oven temperature can be
adjusted up as much as 35°F or
down as much as 35°E
Press the INCREatSEpad to
increase dm temperature by"
1 degree increments.
Press the DECREJISEpadto
decrease the temperature by
1 degree increments.
[] When you have made the
adjustment, press the STARTpad
to go back to the time of day display:
Use your oven as you would
normally:
Thetype of margarine will affect bakingperformance!
0
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 Iow-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low-iht spreads,
on the other hand, contain less fat and more water. _12qe high moisture conmnt of these spreads affects the
texture and flavor of baked goods. For best results with your old tavorite recipes, use margarine, butter or
stick spreads containing at least 70% vegetable oil.
19