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Adjust the oventhermostat--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 stiff 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 F (11-22 degrees C).
NOTE: This adjustment will only affect baking and roasting temperatures; it will not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
5]DFqF-qD
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ToAdjust the Thermostat
[_ Touch tile BROILHI/tO and BAKE []
pads at tile same time for 3 seconds
until tile disphy shows 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° []
The oven temperature can be
adjusted up to (+) 3a F (l. C)
hotter or (-) 35°F (19°C) cooler
Touch the number pads tile same
way you read them. For example, to
change the oven mmpemmre 15°F
(8°C), touch land 5.
When you have made tile
adj usunent, touch tile START pad to
go back to tile dine of day disphy.
Use your oven as you woukt
normally:
Thetypeofmargarinewi/! affectbakingperformance!
Most recipes for baking have been developed using high-fat products such as butter or mamarine (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. The lower the fat
content of a spread product, the more noticeable these differences become.
U.S. federal standards require products labeled "margarine" to contain at least 80% flit by weight. Low-flit spreads, on
the other band, comain less flit and more water Tile high moistme content of these spreads affects tile texture and
flavor of baked goods. For best results with your old fi_vofim recipes, use margarine, butter or stick spreads containing
at least 70% vegetable oil.
24
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