GE PB970DP Use and Care Manual - Page 22

Adjust the oven thermostat-Do it yourself, The type of margarine will affect baking performance

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Adjust the 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 will not affect broiling or self-cleaning temperatures. The adjustment will be retained in memory after a power failure. + (on some models) (on some models) To Adjust the Thermostat T ouch the BROIL HI/LO and BAKE pads at the same time until the display shows SF. T ouch the BAKE pad. A two-digit number shows in the display. T ouch BAKE again to alternate between increasing and decreasing the oven temperature. T o adjust the upper oven thermostat, touch the upper oven BAKE pad. To adjust the lower oven thermostat, touch the lower oven BAKE pad. T he oven temperature can be adjusted up to (+) 35ºF hotter or (-) 35ºF cooler. Touch the number pads the same way you read them. For example, to change the oven temperature 15ºF, touch 1 and 5. W hen 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. 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 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. 22

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22
To Adjust the Thermostat
Touch the
BROIL HI/LO
and
BAKE
pads at
the same time until the display shows SF°
Touch the
BAKE
pad° A two-digit number
shows in the display°
Touch
BAKE
again to alternate between
increasing and decreasing the oven
temperature°
To adjust the upper oven thermostat,
touch the upper oven
BAKE
pad° To adjust
the lower oven thermostat, touch the
lower oven
BAKE
pad°
The oven temperature can be adjusted up
to (+) 35ºF hotter or (-) 35ºF cooler° Touch
the number pads the same way you read
them° For example, to change the oven
temperature 15ºF, 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°
Adjust the 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 will not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
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 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°
+
(on some models)
(on some models)