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Adjusttheoventhermostat--Easy todoyourself! .CEA,p,ances.ce,n
Youmay 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.
Donot 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.
I
i ii
\
OFF_o_
Front ofOVENTEMPknob
(knob appearancemay vary)
ToAdjustthe Thermostatwith thistypeof knob
[]
Pull the Oven Temp knob off tile shaft,
look at the back of the knob and note
the current setting beforeinaking any
adjusmmnts.
[] Tighten tile screws.
[] Repla(e the knob, matdfing the fiat
area of the knob to the shaft.
V_ I,oosen both screws on tile back of
the knob.
] To increasetile oven temperature,
move the pointer toward the words
"MAKEHOTTER."
To decreasetile oven telnperamre,
turn the pointer toward tile words
"MAKECOOLER."
Eachnotchchangesthetemperature
by lO°E
Back of OVENTEMPknob
HOUR
((...............,.
ToAdjust the Thermostaton other Models
[] Put tile Oven Tempe_vmue knob in the
OFFposition.
[]
[]
Press and hold the HOUR+/- pads for
5 se(onds until the display dlanges.
Befi)re display changes back, press tile
HOUR+/- pads to in(rease or de(rease
the temperature in 5 degree
in(rements.
The oven telnperamre (an be increased up
to 35°F. hotter or can be decreased ch)_l to
35 °F. cooler.
If tile {)yen a(!jusUnent is set cooler than
the titcto U setting a minus sign (-) will
appear in fiont of the nulnber indicating
the degTees that the telnperamre was
decreased,
[] \,\hit seveI_d seconds fi)r the control
to aUtOlnatically set and return to its
prexfous setting.
Thetypeofmargarine will affect bakingperformance!
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.
Recipefailurecanresultifcakes,pies,pastries,
cookiesorcandiesaremadewithlowfatspreads.
Thelowerthefat contentofa spreadproduct,the
morenoticeablethesedifferencesbecome.
Federal standmds require pro&acts labeled
"mmgarine" to contain at least 80% tat by
wright. I,ox_qht spreads, on the other hand,
contain lesstht and more water. The high
moisture content of these spreads affects
the texture and flavor of baked goods. For
best resuhs with your old tm-orite recipes,
use inargarine, butter or stick spreads
containing at least 70% vegetable oil.
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