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Adjust the oven thermostat--Do it Fourself! . wcEA i..cosco,.
Youmay Lind that your new oven cooks differently than the one it replaced'. Use your new oven for a few weeks to
become more familiar wi#l it./f you stiff think your new oven is too hot or too cold, you can adjust the thermostat yourselL
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These themtometers may vary 28-40 degrees.
NOTE: T,_isadjustment will not affect the broiling temperatures.
(Appearance may vary)
To Adjust the Thermostat
[] Pl_lld_e OVENCONTROLk_ob o_
the _:mge and h_ok at the back side.
To make an a(!justment, loosen
(approxh_ate]y one turn), blot do not
completely remove, the two scre_s
on the back of the knob.
[] X'Vith t h e back of t h e kn ob [i_ci n g yol
hold the outer edoe of the knob ;dth
O1] e ]/_t m/d _t m/d tl 0]'m/ [h e [_'()]/t of the
knob with the other hand.
To raise the oven tempemtm'e, move
t]_e top screw toward t]_e right. '_l*']]
hear a dick tbr each notch veil mo_e
the knob.
Each dick wi]] change the o',en temperature
approximately l 0°K (Rmge is _+60°K }1"ore
the arrow;) We suggest that _ol* make the
a({]ustment one dick fl'om the odgina]
setting and check o',en performance
beiore ma]dng any additional a@_stme]_ts.
[] _{ter the a(!]mtment is made, retighten
screws so the_ are smtg, bla be careh_l
not to overtighten.
[] Re-install knob on _:mge and check
perfbn_ance.
To h_wer die temperatm'e, move the
top screw toward the ]e{L
Thetype of margarine will affect baking performanc!!
Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). ff you
decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result ff 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% fi_t by weight. I,ow fi_t spreads, on the
other hand, contain less ti_t and more water: The high moisture content of these spreads affects the textm'e and flavor
of baked goods. For best results with umr old tin.ofim recipes, use mmgmine, butter or stick spreads containing at least
70% vegetable oil.
15
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