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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.
NOTE:
This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained
in memory after a power failure.
Adjust the oven thermostat—Do it yourself!
www.GEAppliances.com
To Adjust the Thermostat
Touch the
BAKE
and
BROIL HI/LO
pads
at the same time for 2 seconds until
the display shows
SF.
Touch the
BAKE
pad. A two digit
number shows in the display.
The oven temperature can be adjusted
up to (+) 35°F hotter or (–) 35°F
cooler. Touch the
+
pad to increase the
temperature in 1 degree increments.
Touch the
–
pad to decrease the
temperature in 1 degree increments.
When you have made the adjustment,
touch the
START/ON
pad to go back to
the time of day display. Use your oven
as you would normally.
NOTE:
This adjustment will not affect the broiling
or self-cleaning temperatures. It will be retained
in memory after a power failure.
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 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.
The type of margarine will affect baking performance!
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