The Type Of Margarine Will Affect Baking Performance; Thermostat - GE PGS908 Owner's Manual

Adjust the oven thermostat--Do it yourself!
GEAppliances.com (U.S.)
www.GEAppliances.ca (Canadal
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 F (11-22 degrees C).
NOTE: This adjustment
will only affect baking, convection baking (on some models) and convection roasting
(on some models) temperatures; it will not affect broiling or self-cleaning temperatures. The adjustment will be retained in
memory after a power failure.
Hi/Lo
D EULd
DEUU
To Adjust the Thermostat
[-_ Touch the BROILHI/LO and BAKEpads []
at the same time for 3 seconds until the
display shows SF.
r_ Touch the BAKE pad. A two-digit number
shows in the display.
Touch BAKE again to alternate between
increasing and decreasing the oven r4]
temperature.
The oven temperature can be adjusted
up to (+)35°F (19°C)hotter or (-)35°F
(!9°C) cooler. Touch the number pads the
same way you read them. For example,
to change the oven temperature !5°F
(8°C), t ouch ! and 5.
When you have made the adjustment,
touch the STARTpad to go back to the
time of day display. Useyour oven as you
would normally.
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 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 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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