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Adjust the Oven Thermostat--Do It Yourself!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler,
If you think it is too cool, adjust the thermostat to
make it hotter.
We do not recommend the use of thermometers,
such as those found in grocery stores, to check the
temperature setting of your new ovem These
thermometers may vary 20-40°E (11-22°C_).
To Adjust the Thermostat:
Putt the OVEN TEMP knob off the range and look
at the back sider
To make adjustment, loosen (approximately one turn),
but do not completely remove, the two screws on the
back of the tmob_ With the back of the knob facing
you, hold the outer edge of the knob with one hand
and turn the front of the knob with the other hand_
(appearance mayvary)
To raise the oven temperature, move the top screw
toward the right° You'll hear a click for each notch you
move the lmob_ To lower the temperature, move the
top screw toward the left. Each click will change the
oven temperature approximately 10°E (6°C.).
[Range is plus or minus 60°E (33°CJ from the arrow.]
We suggest that you make the adjustment one click
from the original setting and check oven performance
before making any additional adjustments.
After the adjustment is made, retighten screws so they
are snug, but be carefiil not to overtighten. Reinstall
knob on range and check performance.
17
Air Adjustment Shutter
for Oven Burners
The air adjustment shutter for the bottom burner
regulates the flow of air to the flames.
See the Insta_ation Instructions of this manual for
instructions for location and proper adjustment of
the shutter.
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 restflt 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 tess fat and more water.
The high moisture content of these spreads affect 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.
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