GE JBP76WI, JBP46WI, JBS07PI Adjust the oven thermostat-Do it yourself, Safety Instructions, Care

Safety Instructions

Adjust the 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 11–22°C. (20–40°F).

NOTE: This adjustment will not affect the broiling or the self-cleaning (on some models) temperatures. The adjustment will be retained after a power failure.

Pointer

For Models with Only an Oven Temperature Knob

Cleaning Operating Instructions

Back of OVEN TEMP knob

Pull the Oven Temp knob off the shaft, look at the back of the knob and note the current setting before making any adjustments.

Loosen both screws on the back of the knob.

To increase the oven temperature, move the pointer 1 notch toward the words “MAKE HOTTER.”

To decrease the oven temperature, turn the pointer 1 notch toward the words “MAKE COOLER.”

Each notch changes the temperature by 10 degrees Fahrenheit.

Tighten the screws.

Replace the knob, matching the flat area of the knob to the shaft.

Care and

Front of OVEN TEMP knob (knob appearance may vary)

For Models with Pads and an Oven Temperature Knob

Installation Instructions

Put the Oven Temperature knob in the OFF position.

Press and hold the HOUR +/– pads for 5 seconds until the display changes.

Before display changes back, press the HOUR +/– pads to increase or decrease the temperature in 5 degree increments.

The oven temperature can be increased up to 16°C. (35°F.) hotter or can be decreased down to 16°C. (35°F.) cooler.

If the oven adjustment is set cooler than the factory setting a minus sign (–) and the offset temperature will appear in the display.

Wait several seconds for the control to automatically set and return to its previous setting.

Troubleshooting Tips

The type of shortening 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.

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