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Adjust the ooventhermfostat--Dfo it Ffourself! . wCEA li..cosco,.
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 wi#_ 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 t.hermometers may vary 20-40 degrees.
NOTE: This agiustrnent will not affect the broilfi_g or the self=cleaning temperatures. The adjustment will be retained
in memory after a power failure.
+
%
To Adjust the Thermostat
[] Touch the BAKE and BROILBI/LO pads
at the same time _in" 2 seconds until
the display S]_()_ rs SE
[] Touch fl_e BAKEpad. _ n_,o digit
n Im_ bet shows i n the (lisp]a).
[] The oven tempe_m_re can be a(!il_sted
Iq:_ to (+) 35°F hotter or (-) 35°F
coo]el; Tolmh the + pad to increase the
tempel_mlre in ] degree increments.
Tol_ch the = pad to decrease the
temperature in I degree increments.
[] \'_llen }ou I/ave made the a(!jl_stment,
tol_c]) the START/ONpad to go back to
the tim e _ff day disp] aT. [Jse )o I_r <wen
NOTE:Thisa@st_ent wi/I notaffectff_ebroih_q
orsdf-cbaningtemperatures.It wi//beretained
in memoryafterapowerfailure.
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). 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.
Federal st;mdards require products labeled "margarine" to contain at least 80% ti_t by weight. I,ow ti_t spreads, (m the
other hand, contain less tht and more water: The high moisture c(mtent (ff these spreads aftects the texture and flavor
of baked goods. For best results with umr old thvofite recipes, use mmgafine, butter or stick spreads c(mtaining at least
70% vegetable oil.
2/
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