GEAppliances.com
Safety
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| How to Exit the Sabbath Feature |
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| Press the CLEAR/OFF pad. |
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| If the oven is cooking, wait for | ||
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| a random delay period of | |||
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| approximately 30 seconds to |
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| 1 minute, until only ⊃ is in the |
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| display. |
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| Press and hold both the BAKE and |
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| BROIL HI/LO pads, at the same time, |
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| until the display shows SF. |
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| Tap the START TIME pad until |
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| 12 shdn or no shdn appears in the |
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| display. 12 shdn indicates that the |
oven will automatically turn off after 12 hours. no shdn indicates that the oven will not automatically turn off.
Press the START pad.
NOTE: If a power outage occurred while the oven was in Sabbath mode, the oven will automatically turn off and the oven control must be reset.
Instructions Operating
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
Instructions Care and
To Adjust the Thermostat
Press the BAKE and BROIL HI/LO pads at the same time for 3 seconds until the display shows SF.
Press 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.
Press the INCREASE pad to increase the temperature by 1 degree increments.
Press the DECREASE pad to decrease the temperature by 1 degree increments.
When you have made the adjustment, press the START pad to go back to the time of day display. Use your oven as you would normally.
Cleaning Troubleshooting Tips
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, |
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on the other hand, contain less fat and more water. The high moisture content of these spreads affects the |
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texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or | 19 |
stick spreads containing at least 70% vegetable oil. |
Consumer Support
