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Adjust the oven thermostat - 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 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 6-11 degrees Celsius (20-40 degrees Fahrenheit).
NOTE: This adjustment will only affect baking and roasting temperatures; it will not affect broiling temperatures. The adjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
Touch the BAKE and BROIL pads at the
same time for 3 seconds until the display
shows SF.
Touch the BAKE pad.
Touch BAKE again to alternate between
increasing and decreasing the oven
temperature.
Press the number pads to set an user offset.
Press BAKE pad to switch between
positive or negative offset values.
The oven temperature can be adjusted up to
(+) 19 °C (35 °F) hotter or (-) 19 °C (35
°F) cooler. Touch the number pads the
same way you read them. For example, to
change the oven temperature 12 °C (15 °F),
touch 1 and 5.
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 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.
Using the proofing feature.
The proofing feature maintains a warm environment useful for rising yeast-leavened products.
How to Set the Oven For Proofing
NOTE:
Use as an optional feature the proofing
mode to defrost food placed in a baking
dish. Periodically monitor the
unfreezing of food grade and remove
from oven as soon as it has thawed.
Defrost cycle is a slow process required
for optimal results.
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Place the covered dough in a dish in the
oven on rack B or C.
NOTE: For best results, cover the dough with a
cloth or with greased plastic wrap (the plastic
may need to be anchored underneath the
container so the oven fan will not blow it off).
Touch the PROOF pad and then the
START pad.
The display will show PrF (proof).
The oven interior light turns on and
remains on during proofing.
The proofing feature automatically
provides the optimum temperature for the
proofing process, and therefore does not
have a temperature adjustment.
Set the TIMER for the minimum proof
time.
When proofing is finished, touch the OFF pad.
To avoid lowering the oven temperature and
lengthening proofing time, do not open the
oven door unnecessarily.
Check bread products early to avoid
over-proofing.
NOTE:
Do not use the proofing mode for warming
food or keeping food hot. The proofing oven
temperature is not hot enough to hold foods at
safe temperatures.
Proofing will not operate when oven is above
65 °C (150 °F). "HOT" will show in the display.
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