GE JAP02 Owner's Manual And Installation Instructions page 19

Adjust the oven thermostat--Easy to do yourselfl GEAppliances.c
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°F.
NOTE: This adjustment will not affect the broiling temperatures or the self cleaning temperatures (on some models). The
adjustment will be retained after a power failure.
OVENQTEMP
Front of OVENTEMPknob
(knobappearance may vary)
To Adjust the Thermostat with this Type of Knob
rT] Pull the OVENTEIVlp knob offthe shaft and
look at the back of the knob and note the
current setting before making any
adjustments.
I-2-] Loosen both screws on the back of the
knob.
[] Tighten the screws.
r_ Replacethe knob, matching the flat area
of the knob to the shaft, and check
performance.
To increase the oven temperature, move
the pointer toward the words "Make
Hotter".
To decrease the oven temperature, turn the
pointer toward the words "Make Cooler".
Each notch changes the oven temperature
by! O°F.
Back of OVEN TEMP knob
To Adjust the Thermostat on Other Models
Touch the Bake and Broil pads at the
same time for 2 seconds until the display
shows SF.
Touch the Bake pad. A two digit number
shows in the display.
The oven temperature can be adjusted up
to (+)35°Fhotter or (-)35°F cooler. Touch
the + pad to increase the temperature in 1
degree increments.
When you have made the adjustment,
touch the Start/On pad to go back to the
time of day display. Useyour oven as you
would normally.
NOTE:This adjustment will not affect the
broiling or self-cleaning temperatures. It will be
retained in memory after a power failure.
Touch the - pad to decrease the
temperature in I 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% furl Ifyou decrease the fat,
the recipe may not give the same results as
with a higher fat product.
Recipefailure 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.
Federalstandards require products labeled
"margarine" to contain at least 80% fat by
weight. Low-fat 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 your old favorite recipes, use
margarine, butter or stick spreads containing at
least 70% vegetable oil.
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