Adjust the upper or lower oven thermostat-Do it yourself

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Adjust the upper or lower oven thermostat—Do it 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 only affect baking and roasting temperatures; it will not affect broiling or self-cleaning temperatures. The adjustment will be retained in memory after a power failure.

				+						To Adjust the Thermostat
				+						Touch the BROIL HI/LO and BAKE
										Touch the BROIL HI/LO and BAKE
										pads at the same time until the
										pads at the same time until the
										display shows SF.

Touch the BAKE pad. A two digit number shows in the display.

Touch BAKE again to alternate between increasing and decreasing the oven temperature.

To adjust the upper oven thermostat, touch the upper Oven BAKE pad.

To adjust the lower oven thermostat, touch the lower Oven BAKE pad.

The oven temperature can be adjusted up to (+) 35ºF hotter or (-) 35ºF cooler. Touch the number pads the same way you read them.

For example, to change the oven temperature 15ºF, 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.

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 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.

PT925 specifications

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