GE JCAS 730 manual Adjust the oven thermostat-Easy to do yourself, Safety Instructions

Adjust the oven thermostat—Easy to do 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°F.

NOTE:This adjustment will not affect the broiling temperatures. The adjustment wilI be retained after a power faiIure.

Safety Instructions

OVEN TEMP

OFF

To Adjust the Thermostat with this Type of Knob

		B
		R
		OI
		L
			5
0			0
			0
0
2
0		04	5
25
00		4
		0
	3	0
		350

Front of OVEN TEMP knob (knob appearance may vary)

	L
	OS
	S
	E
	N	S
		C
			R
			E
				W
				S
				T
				O
				R
				O
				T
				A
				T
				E
R			O	C
E				M
T		L	O
AKEOT			AK
	R	E
		E
MH

Back of OVEN TEMP knob

1

2

Pull the OVEN TEMP knob off the range

and Iook at the back side.

To make an adjustment, loosen (approximately one turn), but do not completely remove, the two screws on 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 increase the oven temperature, move the top screw toward the right. You’ll hear a click for each notch you move the knob.

To decrease the oven 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 adjustement one click from the
	original setting and check oven
	performance before making any
	additional adjustments.
3	After the adjustment is made, retighten
	screws so they are snug, but be
	careful not to overtighten.
4	Replace the knob, matching the flat
	area of the knob to the shaft, and

check performance.

The type of margarine wiII 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 Iow fat spreads. The Iower 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.

Operating	Instructions
Care and Cleaning
Installation	Instructions
Troubleshooting Tips
Consumer Support

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