LG LRG30355SB Owner's Manual (English) - Page 30
How To Adjust The Oven Thermostat, Baking Tip
UPC - 048231315876
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OPERATING INSTRUCTIONS HOW TO ADJUST THE OVEN THERMOSTAT ADJUSTING THE OVEN THERMOSTAT 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. The oven temperature can be increased (+) or decreased (-) as much as 35. TO INCREASE (+) TEMPERATURE ADJUSTMENT 1 Touch the BAKE and BROIL HI/Lo for the same time for 3 seconds until the and display shows SF. 2 Touch BAKE and 0 will display. 3 Using the number pad, enter the temperature amount you wish to increase (+). For example, to increase (+) the oven temperature 15, touch 1 and 5. 4 Touch START to set the increased (+) temperature.normalement. TO DECREASE (-) TEMPERATURE ADJUSTMENT 1 Touch the BAKE and BROIL HIGH/Lo pads at the same time for 3 seconds until and the display shows SF. 2 Touch BAKE and 0 will display. 3 Using the number pad, enter the temperature amount you wish to decrease (-). For example, to decrease (-) the oven temperature 15, touch 1 and 5. 4 Touch BAKE again, the decreased (-) temperature will appear in the display. 5 Touch START to set the decreased (-) temperature. NOTE: Once the temperature is increased or decreased, the display will show the adjusted temperature until it is readjusted. NOTE: The thermostat adjustment for Baking will also affect Convection Baking or Convection Roasting. BAKING TIP 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. 30