GE JRP28SKSS Use and Care Manual - Page 13

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support Adjust the oven thermostat-Do it yourself! GEAppliances.com 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 not affect the broiling or the self-cleaning temperatures. The adjustment will be retained in memory after a power failure. To Adjust the Oven Thermostat (on the upper oven) Touch the BAKE and BROIL HI/LO 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. 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 oven temperature can be adjusted 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. Turn the disk counterclockwise to increase the oven temperature. To Adjust the Oven Thermostat (on the lower oven) - on some models Pull the OVEN knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw directly under the pointer. Pull off the OVEN knob. Loosen both screws on back of the knob. You will hear and feel the notches as you turn the knob. Each notch changes temperature about 10° Fahrenheit. Tighten the screws. Return the OVEN knob to the oven. Re-check oven performance before making any additional adjustments. Hold both parts of the knob as shown in the illustration of the back of the OVEN knob and turn so the lower screw moves in the desired direction. Turn the disk clockwise to decrease the oven temperature. 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. 13