GE PGS968SEPSS Use and Care Manual - Page 24

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 F (11-22 degrees C). 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. To Adjust the Thermostat Touch the BROIL HI/LO and BAKE 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 again to alternate between increasing and decreasing the oven temperature. The oven temperature can be adjusted up to (+) 35ºF (19°C) hotter or (-) 35ºF (19°C) cooler. Touch the number pads the same way you read them. For example, to change the oven temperature 15ºF (8°C), 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. 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. U.S. 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. 24

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24
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 F (11–22 degrees C).
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.
To Adjust the Thermostat
Touch the
BROIL HI/LO
and
BAKE
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
again to alternate
between increasing and decreasing
the oven temperature.
The oven temperature can be
adjusted up to (+) 35ºF (19°C) hotter or
(-) 35ºF (19°C) cooler. Touch the
number pads the same way you read
them. For example, to change the
oven temperature 15ºF (8°C), 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.
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.
U.S. 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.