GE JGSP28 Owner's Manual page 19

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How to Exit the Sabbath Feature
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Touch the CLEAR/OFFp'ad.
If tile oxen is cooking, wait tOT a Fandom
delay period of approximately 30
seconds to 1 minute, until only D is in
the displa}_
Touch and hold both the BAKE and
BROIL HI/tO pads, at the same time,
until the display shows SE
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Tap the CLOCK pad until ONor OFF
appears in the displa}_ ON indicates that
the (wen will aurora atically turn off ahcr
12 hours. OFFindicams that the (wen
will not au/omatically mrn off. See
the Special Features section
tOT an
e×planadon of the 12Hour Shut-Off
tbaturc.
[_] Touch
the START/ON pad.
NOTE." If a power outage occurred while the oven was
in Sabbath, the oven will automatically turn off and stay
eff even when the power returns. Theoven control must
be reseL
Adjust the oven thermostat Bo # yourself!
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 20-40 degrees.
NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment wifl be
retained in memory after a power failure.
ToAdjustl__ the Thermostat
To. h the BAKE .,,dBROIL ,I/tO
pads at rite same dine for 2 seconds
until the display shows SE
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Touch the BAKEpad. A two-digit
number shows in the display.
The oven temperature can be
adjusted up to (+) , a F hotter or (-)
35°F cooler Touch the ÷ pad to
increase the temperature in 1-degree
increments.
When you have made the
adjusmlent, touch the
START/ON
p ad
to go back to the dine of day display.
Use your oven as you would
normally.
NOTE:This adjustment w ill notaffect thebroiling
or self-cleaning t emperatures. It will be retained
in memory aftera powerfailure.
Touch the - pad to decrease the
temperature in 1-degree increments.
The type 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 ff 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 "margarine" to contain at least 80% flit by weight. Low-flit spreads,
on the other band, contain
less fi_t and more wamr The high moisture
content of these spreads aft:ects the
mxture and flavor of baked goods. For best results with your old fi_v(Mm recipes, use margarine, butter or
sdck spreads containing at least 70% vegetable oil.
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