GE JKP86BFBB User Manual - Page 30

Lower Oven Thermostat, To Adjust the Thermostat

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions Adjust the lower 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 20-40 degrees. NOTE: This adjustment will only affect baking and roasting temperatures; it does not affect broiling or self-cleaning temperatures. The adjustment will be retained in memory after a power failure. 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. Press BAKE once to decrease (-) the oven temperature, or twice to increase (+). The oven temperature can be adjusted up to (+) 35°F hotter or (-) 35°F cooler. Press the number pads the same way you read them. For example, to change the oven temperature 15°F, press 1 and 5. 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. 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 at least 70% vegetable oil. 30

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30
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Adjust the lower 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 20–40 degrees.
NOTE:
This adjustment will only affect baking and roasting temperatures; it does not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
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.
Press
BAKE
once to decrease
(-) the oven temperature, or
twice to increase (+).
The oven temperature can be
adjusted up to (+) 35°F hotter
or (-) 35°F cooler. Press the number
pads the same way you read them.
For example, to change the oven
temperature 15°F, press
1
and
5.
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.
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 at least
70% vegetable oil.