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How to Exit the Sabbath Feature
Safety
Touch the Clear/Off pad.
If the oven is cooking, wait for a random delay period of approximately 30 seconds to 1 minute, until only ⊃ is
in the display.
Press and hold both the Bake and Broil Hi/Lo pads, at the same time, until the display shows SF.
Tap the Delay Start pad until
12 shdn or no shdn appears in the 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.
Touch the Start pad.
NOTE: If a power outage occurred while the oven was in Sabbath, the oven will automatically turn off and stay off even when the power returns. The oven control must be reset.
Instructions Operating Instructions
Adjust the upper 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
To Adjust the Thermostat
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.
Touch Bake once to decrease
The oven temperature can be adjusted up as much as 35°F. or down as much as 35°F. Touch the number pads the same way you read them. For example, to change the oven temperature 15°F, touch 1 and 5.
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.
NOTE: The thermostat adjustment for Baking will also affect Convection Baking or Convection Roasting.
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 |
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other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor |
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of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least | 27 |
70% vegetable oil. |
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