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ge.com
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CONTROLLOCKOUT
Control Lockout (onsome models)
Yourcontrol wi// allow you to lockout the touch
padsso theycannot beactivated whenpressec_
To lock/unlock the touch pad controls:
[] Touch and hold the 9and 0 pads
at the same time until the control
beeps.
The oven display will show Loc On
tot several seconds, then it will go
blank until a cookhlg pad is touched.
[] To tmlo(k tile control, touch and
hold tile 9 and 0 pads at tile salne
time tmtil tile control beeps.
If tile ran,*e control is locked and a
cooking pad is touched, tile oxen display
will show that tile control is locked.
!;>Onmodelswith CONTROLLOCKOUTon/y,
theovenwHIbelockedout Theknob-controlled
surfaceunitswi//stillbeactive.
Adjust the upper oven thermostat--Do # yourself!
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.
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; # will not affect broiling, convection or
self-cleaning temperatures. The adjustment will be retained in memory after a power failure.
÷+÷
(Z)(2)(2)(D(D
(D (D(Z)(D
ToAdjust the Thermostat
[] Touch tile BROILHI/LO and BAKE
pads at tile same time until tile
display shrews SE
[] Touch tile BAKE pad. A two digit
number shows in tile display.
Touch BAKE again to alternate
between increasing and decreasing
tile oven temperature.
[] Tile oxen temperature can be
ac!justed up to (+) 35°F hotter or (-)
35°F coole_: Touch tile number pads
tile saI/le WaV VO/I read theill, goF
example, to change tile oven
temperature 15°K touch I and 5.
[] "X._q/en}ou haxe made tile
a(!iustment, touch tile STARTpad to
go back to tile time oI day display.
[Jse VO/lI" oven as VO/I Wo/lld nOlillallv;
Thetypeofmargarine will affect bakingperformanc!!
Most recipes for baking have been developed using high fat products such asbutter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higherfat 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 reqtfire products labeled "margarine" to contain at least 80% tilt by weight. I.ow tilt spreads, on tile
other hand, contain less tilt and more water: Tile high moisture content of these spreads afli_cts tile mxture and flavor
at baked goods. For best results with your old tavorite recipes, use mmgmine, butter or stick spreads containing at least
70% vegetable oil. 19
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