Safety Instructions

Adjust the oven thermostat—Do it yourself!

You mayfind that your new oven cooks differently than the one it replaced. Use your newoven for a few weeks to become more familiar with it. If you still think your new oven is too hot ortoo cold,you can adjust the thermostat yourself.

Do not use thermometers, such as those found in grocery stores,to check the temperature setting ofyour oven. These thermometers may vary 20–40 degrees.

NOTE: This adjustmentwill only affect baking androasting temperatures; it will not affect broiling or self-cleaning temperatures. The adjustment will be retained in memory after a power failure.

Operating

Instructions

 

 

Troubleshooting Tips Care and Cleaning

+

(on some models)

 

BAKE

+

BROIL

 

 

HI/LO

 

 

 

 

 

 

BAKE

 

 

1

2

3

4

5

6

7

8

9

0

START

(on some models)

To Adjust the Thermostat

Touch the BROIL HI/LO and BAKE pads at the same time until the displayshows 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.

Whenyouhave made the adjustment, touch the STARTpad to go back to thetime ofday display. Use your oven as you would normally.

Consumer Support
The type ofmargarine will affect baking performance!

Most recipes for bakinghave been developed using high-fat products such as butter or margarine (80%at)f . If you decreasethe fat, the recipe may not give the same resultsas with a higher-fat product.

Recipe failure can resultif cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower thefat content of a spread product, the more noticeable these differences become.

Federal standardsrequire products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on the other hand, containless fat and more water. The high moisture content of these spreads afects the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containingat least 70% vegetableoil.

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