GE PS968SPSS Use and Care Manual - Page 22

Adjust Oven Thermostat

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Safety Instructions Operating Instructions 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) + BAKE BROIL HI/LO BAKE 12345 67890 START (on some models) 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. Consumer Support Troubleshooting Tips Care and Cleaning 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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Consumer Support
Troubleshooting Tips
Care and Cleaning
Operating
Instructions
Safety Instructions
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.
+
START
0
9
8
7
6
5
4
3
2
1
BROIL
HI/LO
BAKE
BAKE
+
(on some models)
(on some models)