Adjustthe oventhermostat--Do it yourself! ..e p,auo eo
Youmay findthatyournewovencooksdifferentlythan theoneitreplaced. Useyour new oven fora few weeksto
becomemorefamiliarwithiLIf youstillthinkyour new ovenis toohotortoo cold,you can adjustthethermostatyourself
Donotuse thermometers,such asthose feundin grocerystores, tocheckthe temperaturesetting ofyour oven.
Thesethermometers may vary20-40 degrees.
NOTE: Thisadjustmentwi/Ionlyaffectbakingandmastingtemperatures;it doesnotaffectbroilingorself-cleaning
temperatures.Theadjustmentwillberetainedinmemoryafterapowerfailure.
ToAdjust the Oven Thermostat (onsomemodels)
[] Both touch pad ovens follow the []
same step 1. First press the upper
oven BAKEand BROILHl/LO pads at
the same nme for 3 seconds until
the display shows SE Then proceed
with steps 2 through 4, using the
pads for the upper or lower oven.
[] Press the BAKEpad. A two-digit []
number shows in the display.
The oven temperature can be
adjusted up to (+) SS°F hotter or
(-) 35°F cooler. Press the TEMP+
pad to increase the temperature in
1-degree increments. Press the
TEMP- pad to decrease the
temperature in l_:legree increments.
When you have made the
adjustment, press the STARTpad to
go back to the time of day display.
Use your oven as you would
normally.
_i iI " !!_!
Turn the disk counterclockwise to
increasetheeventemperature,
ToAdjust the Oven Thermostat fensomemodels)
Pull the OVEN knob off the shaft, look
at the back of the knob mad note the
current setting before making any
adjustment. The knob is factory set with
the top screw direcdy under the pointer.
[ff] Pull offthe OVENknob.
I_] Loosen both screws on back of
the 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.
Re-checkovenperformancebeforemakingany
additionaladjustments.
[] Hold both parts of the knob as
shown in the illustration of the back
of the OVEN knob and tum so the
lower screw moves in the desired
direction.
Turn the disk clockwise to decrease
the even temperature•
Thetypeofmargarine will affect baking performancet.
Most recipesfor baking have been developedusing high-fat products such asbutter or margarine (80%fat). If you
decrease the fa_ therecipe maynot give the same results as with a higher-fat producL
Recipe failure can result if cakes,pies, pastries, cookies or candies are madewith low-fat spreads. Thelower thefat
content of a spreadproduc_ themore noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Ix)w-fat spreads, on the
other hand, contain less fat and more water. The high moisture content of these spreads altbct the texture and flavor
of baked goods. For best results with your old favorite recipes, ttse mat,garine, butter or stick spreads containing
at least 70% vegetable oil.
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