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HOW TO ADJUST THE OVEN THERMOSTAT
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 will be retained in memory after a
power failure.
Touch the
BAKE and BROIL
HI/LO
pads at the same time
for 3 seconds until the display
shows
SF.
Touch the BAKE pad. A two digit
number shows in the display.
Touch
BAKE once to decrease (-)
the oven temperature, or twice to
increase (+).
The oven temperature can be
adjusted up as much as 35°F. or
down as much as 35°F. Touch the
number pads the same way you
read them. For example, to change
the oven temperature 15°F, touch
1 and 5.
When you have made the
adjustment, touch the
START pad
to go back to the time of day
display. Use your oven as you
would normally.
NOTE: The thermostat adjustment for Baking
will also affect Convection Baking or Convection
Roasting.
ADJUSTING THE OVEN THERMOSTAT
2
and
4
1
3
BAKING TIP
Most recipes for baking have been developed
using high fat products such as butter or
margarine (80% fat). If you decr
ease 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 ar
e made with low fat
spr
eads. The lower the fat content of a spr
ead
product, the more noticeable these differences
become.
Federal standards require products labeled
“margarine” to contain at least 80% fat by
weight. Low fat spr
eads, on the other hand,
contain less fat and more water. The high
moisture content of these spreads affects the
textur
e 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.
THE TYPE OF MARGARINE WILL AFFECT BAKING PERFORMANCE
OPERATING INSTRUCTIONS