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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
Adjust the oven thermostat—Do it yourself!
www.GEAppliances.com
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.
To Adjust the Oven Thermostat
(on some models)
Both touch pad ovens follow the
same step 1. First press the
upper
oven
BAKE
and
BROIL HI/LO
pads at
the same time for 3 seconds until the
display shows
SF.
Then proceed with
steps 2 through 4, using the pads for
the upper or lower oven.
Press the
BAKE
pad. A two digit
number shows in the display.
The oven temperature can be
adjusted up to (+) 35°F. hotter or (-)
35°F. cooler. Press the
TEMP +
pad to
increase the temperature in 1 degree
increments. Press the
TEMP –
pad to
decrease the temperature in 1
degree increments.
When you have made the adjustment,
press the
START
pad to go back to the
time of day display. Use your oven as
you would normally.
NOTE: This adjustment will not affect the broiling
or the self-cleaning temperatures. The adjustment
will be retained in memory after a power failure.
To Adjust the Oven Thermostat
(on some models)
Pull the
OVEN
knob off the shaft, look at
the back of the knob and note the current
setting before making any adjustment.
The knob is factory set with the top screw
directly under the pointer.
Pull off the
OVEN
knob.
Loosen both screws on back of
the knob.
Hold both parts of the knob as
shown in the illustration of the back
of the
OVEN
knob and turn so the
lower screw moves in the desired
direction.
You will hear and feel the notches as you
turn the knob. Each notch changes
temperature about 10° Fahrenheit.
Tighten the screws.
Return the
OVEN
knob to the oven.
Re-check oven performance before making any
additional adjustments.
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.
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 affect 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.
Turn the disk counterclockwise to
increase the oven temperature.
Turn the disk clockwise to decrease
the oven temperature.