GE JAP02SNSS Use and Care Manual - Page 21

Safety Instructions Operating Instructions Care and Cleaning Adjust the oven thermostat-Easy to do 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°F. NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures (on some models). The adjustment will be retained in memory after a power failure. To Adjust the Thermostat with this Type of Knob Pull the Oven Temp knob off the shaft, look at the back of the knob and note the current setting before making any adjustments. Tighten the screws. Replace the knob, matching the flat area of the knob to the shaft. Front of OVEN TEMP knob (knob appearance may vary) Pointer Loosen both screws on the back of the knob. To increase the oven temperature, move the pointer toward the words "MAKE HOTTER." To decrease the oven temperature, turn the pointer toward the words "MAKE COOLER." Each notch changes the temperature by 10°F. Back of OVEN TEMP knob To Adjust the Thermostat on Other Models Touch the BAKE and BROIL pads at When you have made the adjustment, + the same time for 2 seconds until the touch the START/ON pad to go back to display shows SF. the time of day display. Use your oven Touch the BAKE pad. A two digit as you would normally. number shows in the display. NOTE: This adjustment will not affect the broiling or self-cleaning temperatures. It will be retained The oven temperature can be adjusted in memory after a power failure. up to (+) 35°F hotter or (-) 35°F cooler. Touch the + pad to increase the temperature in 1 degree increments. Touch the - pad to decrease the temperature in 1 degree increments. Installation Instructions Troubleshooting Tips Consumer Support 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. 21