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Adjust the Oven Thermostatn
Do It Yourself!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you use
your new oven for a few weeks to become more familiar
with it, following the times given in your recipes as a
guide.
If you think your new oven is too hot or too cold, you
can adjust the thermostat yourself. If you think it is too
hot, adjust the thermostat to make it cooler. If you think it
is too cool, adjust the thermostat to make it hotter.
We do not recommend the use of thermometers,
such as those found in grocery stores, to check the
temperature setting of your new oven_ These
thermometers may vary 20-40°F (I1-22°C)
To Adjust the Thermostat:
Pull the oven TEMP knob off the range and look at the
back side.
To make adjustment, loosen (approximately one turn), but
do not completely remove, the two screws on the back of
the knob. With the back of the knob facing you, hold the
outer edge of the knob with one hand and turn the front
of the knob with the other han&
(appearance mayva_)
To raise the oven temperature, move the top screw
toward the righL You'll hear a click for each notch you
move the knob. To lower the temperature, move the top
screw toward the left. Each click will change the oven
temperature approximately 10°F (6°C). [Range is plus
or minus 60°F (33°C) from the arrow.]
We suggest that you make the adjustment one click from
the original setting and check oven performance before
making any additional adjustments.
After the adjustment is made, retighten screws so they
are snug, but be careful not to overtighten. Reinstall knob
on range and check performance.
Air Adjustment Shutter for Oven Burners
The air adjustment shutter for the bottom burner
regulates the flow of air to the flames,
See the Installation Instructions of this manual for
instructions for location and proper adjustment of
the shutter,
The Type of Margarine Will Affect
Baking Performance
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 standards require products labeled "margarine" to
contain at least 80% fat by weight. Low fat spreads, on
the other hand, contain less fat and more water, The high
moisture content of these spreads affect the texture and
flavor of baked goods, For best results with your old
favorite recipes, use margarine, butter or stick spreads
containing at least 70% vegetable oil,
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