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Adjust the oven thermostat--Do it 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.
Donot use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20-40 degrees F(11-22 degrees C).
NOTE,"Thisadjustment will only affect baking and roasting temperatures; # will not affect broiling, convection or
self-cleaning temperatures. Theadjustment will be retained in memory after apower failure.
C (Z)(Z)(Z)
@
ToAdjust the Thermostat
[] T(>uch the BROILHI/LO and BAKE []
pads at the same time fi)r 3 seconds
until the display shows SE
[] Touch the BAKE pad. A two-digit
nmnber shox_s in the display:
Touch BAKE again to alternate
between increasing and decreasing
the oxen temperature. []
The oxen temperatm'e can be
35°F IO°C)a(!justed up to (+)., ( : ,
hotter or (-) 35 F (19°C) cooler.
Touch the numl)er pads the same
way you read them. For example, to
5'
change the oxen temperatm'e 1 F
(8°C), touch I and 5.
_'_hen you haxe made the
a(!justment, touch the STARTpad to
go back to the time of day display.
Use VOIII" o',en as _()tl would
noli/lallv.
Thetypeofmargarine will affect bakingperformance!
Most recipes for baking have been developed us&g 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 ahigher-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.
U.S. tederal standards require l)roducts labeled "margarine" to contain at least 80% tilt by weight. Ixmqht spreads, on
the other hand, contain less tilt and more water: The high moisture content of these spreads affects the textm'e and
flavor of baked goods. For best results with veto" old tm'orite recipes, use margarine, butter or stick spreads containing
at least 70% vegetable oil.
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