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
NOTE: This adjustment will not affect the broiling or the
To Adjust the Thermostat (on models with number pads only)
Instructions Operating Instructions
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 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.
To Adjust the Thermostat (on models with + or – pads only)
Troubleshooting Tips Installation
+
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.
The oven temperature can be adjusted up as much as 35°F or down as much as 35°F. Touch the + pad to increase the temperature by 1 degree increments. Touch the – pad to decrease the temperature by 1 degree increments.
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.
Consumer Support
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.
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