Adjust the oven thermostat-Do it yourself

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 20–40 degrees.

Instructions Operating Instructions

NOTE: This adjustment will not affect the broiling temperature.

To Adjust the Thermostat

		Pull the OVEN CONTROL knob off the
		range and look at the back side.
		To make an adjustment, loosen
		(approximately one turn), but do not
	Appearance may vary.	completely remove, the two screws on
	Appearance may vary.	the back of the knob.
		the back of the knob.
		With the back of the knob facing you,
		hold the outer edge of the knob with
		one hand and turn the front of the
		knob with the other hand.
		To raise the oven temperature, move the
		top screw toward the right. You’ll hear
		a click for each notch you move the
		knob.
		To lower the temperature, move the top
		screw toward the left.

Each click will change the oven temperature approximately 10°F. (Range is plus or minus 60°F from the arrow.) We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, retighten screws so they are snug, but be careful not to overtighten.

Re-install knob on range and check performance.

Consumer Support Troubleshooting Tips Installation

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.