GE PB950SFSS Use and Care Manual - Page 15
To Adjust the Thermostat - double oven
View all GE PB950SFSS manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 15 highlights
$GMXVWWKHRYHQWKHUPRVWDW³'RLW\RXUVHOI 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 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 oven temperature can be adjusted up the same time until the display shows SF. to (+) 35ºF hotter or (-) 35ºF cooler. Touch Touch the BAKE pad. A number shows in the display. the number pads the same way you read them. For example, to change the oven temperature 15ºF, touch 1 and 5. Single Ovens: Touch the BAKE pad again to adjust the thermostat. Touch the BAKE pad, again, to alternate between increasing and decreasing the Double Ovens: To adjust the upper oven oven temperature. thermostat, touch the upper oven BAKE pad. To adjust the lower oven thermostat, touch the lower oven BAKE pad. 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. 7KHW\SHRIPDUJDULQHZLOODIIHFWEDNLQJSHUIRUPDQFH 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. 15