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Adjusttheoventhermostat--Do it yourself!
Youmay find that your new oven cooks differently than the one # 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.
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To Adjust the Thermostat
[] Touch the BAKEand BROILHI/LO
pads at tile same time until tile
display shows BE
[] Touch tile BAKE pad, A v,_o digit
number shows in tile displa?.
Touch BAKEagain to alternate
between increasing and decreasing
tile ovffsl temperature.
] Tile (5veil teil/pel'attll'e C;III be
a(!)usted up t(5 (+) ?5 F hottel (51 (-)
35°F coole*; Touch tile number pads
tile same way you read them. For
example, to change tile (5\ell
temperature ]5°K touch I and 5.
[] _qlen }ou have made tile
ac{)usnnent, touch tile STARTpad to
go back to tile time (Y day display.
Ijse }'(Till" oven ;IS you would 51(sI_///;ll]y.
Thetypeofmargarine will affect bakingperformanc!!
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. Thelower the
fat content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% tat by weight. I,ow tat spreads, on tile
other hand, contain less tat and more water: The high moisture content ot these spreads affects the texture and flavor
ot baked goods. For best results with veto" old ti_\'orite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
2O
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