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
For Models with Only an Oven Temperature Knob
Cleaning Operating Instructions
(appearance may vary)
Put the knob in the OFF position.
Pull the knob off by pulling straight out.
Press and hold the HOTTER or COOLER button for 5 seconds to make the oven 20°F. hotter or 20°F. cooler.
Replace the knob.
When you are adjusting the thermostat, the following lights will flash indicating where the thermostat will be set when you release the adjustment button:
■OVEN ON: Indicates the thermostat will be set at the factory setting.
■PREHEATED: Indicates the thermostat will be set 20°F. hotter.
■LATCH DOOR: Indicates the thermostat will be set 20°F. cooler.
and
For Models with Pads and an Oven Temperature Knob
Troubleshooting Tips Care
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 35°F. hotter or can be decreased down to 35°F. cooler.
If the oven adjustment is set cooler than the factory setting a minus sign
Wait several seconds for the control to automatically set and return to its previous setting.
NOTE: This adjustment will not affect the broiling or the
Customer Service
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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