GE JT930SKSS Owners Manual - Page 34

Adjusting Temperature

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions Adjust the oven temperature-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 temperature 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 does not affect broiling, convection, speedcooking or self-cleaning temperatures. The adjustment will be retained in memory after a power failure. To Adjust the Temperature Select SETTINGS, then MORE, then MORE, then ± temp. Select upper or lower oven for double oven models. The oven temperature can be adjusted up to (+) 35°F hotter or (-) 35°F cooler. The current temperature adjustment will appear in the time and temperature display. Select INCREASE (cook hotter) or DECREASE (cook cooler) to change cooking temperature adjustment in 1° increments. Continue until desired number is displayed. When you have made the adjustment, select HOME to go back to the main 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 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. 34

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34
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Adjust the oven temperature—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
temperature 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 does not affect broiling, convection,
speedcooking or self-cleaning temperatures. The adjustment will be retained in memory after a power failure.
To Adjust the Temperature
Select
SETTINGS
, then
MORE
, then
MORE
, then
± temp
. Select upper or
lower oven for double oven models.
The current temperature
adjustment will appear in the time
and temperature display.
Select
INCREASE
(cook hotter) or
DECREASE
(cook cooler) to change
cooking temperature adjustment
in 1° increments. Continue until
desired number is displayed.
The oven temperature can be
adjusted up to (+) 35°F hotter or
(-) 35°F cooler.
When you have made the
adjustment, select
HOME
to go back
to the main 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 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.