Adjust the oven | www.GEAppliances.com |
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 Oven Thermostat (on the upper oven)
Safety 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.
The oven temperature can be adjusted up to (+) 35°F hotter or
–pad to decrease the temperature in 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.
Operating Instructions Care
To Adjust the Oven Thermostat (on the lower oven)
and
Turn the disk counterclockwise to
Pull the OVEN knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw directly under the pointer.
Pull off the OVEN knob.
You will hear and feel the notches as you turn the knob. Each notch changes temperature about 10° Fahrenheit.
Tighten the screws.
Return the OVEN knob to the oven.
Cleaning
increase the oven temperature.
Turn the disk clockwise to decrease the oven temperature.
Loosen both screws on back of the knob.
Hold both parts of the knob as shown in the illustration of the back of the OVEN knob and turn so the lower screw moves in the desired direction.
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, on the other hand, contain less fat and more water. The high moisture content of these spreads affect the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing 15 at least 70% vegetable oil.
