Safety Instructions
Operating Instructions
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
25
GEAppliances.com (U.S.)
Adjust the oven thermostat—Do it yourself!
www.GEAppliances.ca (Canada)
You may 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.
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, convection baking (on some models) and convection roasting
(on some models) temperatures; it will not affect broiling or self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
Touch the
BROIL HI/LO
and
BAKE
pads at the same time for 3 seconds
until the display shows
SF.
Touch the
BAKE
pad. A two-digit
number shows in the display.
Touch
BAKE
again to alternate
between increasing and decreasing
the oven temperature.
The oven temperature can be
adjusted up to (+) 35ºF (19°C)
hotter or (-) 35ºF (19°C) cooler.
Touch the number pads the same
way you read them. For example, to
change the oven temperature 15ºF
(8°C), touch
1
and
5
.
When you have made the
adjustment, touch the
START
pad to
go back to the time of day display.
Use your oven as you would
normally.
+
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.
U.S. 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 affects 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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