Adjust the oven thermostat—Easy to do 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°F.
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.
NOTE:
This adjustment will not affect the broiling temperatures. The adjustment wilI be retained after a power faiIure.
Each click will change the oven
temperature approximately 10°F.
(Range is plus or minus 60°F from
the arrow.) We suggest that you make
the adjustement one click from the
original setting and check oven
performance before making any
additional adjustments.
Replace the knob, matching the flat
area of the knob to the shaft, and
check performance.
After the adjustment is made,
retighten
screws so they are snug, but be
careful not to overtighten.
To Adjust the Thermostat with this Type of Knob
To increase
the oven temperature,
move the top screw toward the right.
You’ll hear a click for each notch you
move the knob.
Pull the OVEN TEMP knob off the range
and Iook at the back side.
To make an 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 hand.
To decrease
the oven temperature,
move the top screw toward the left.
0
2
0
25
0
30
0
35
0
40
0
5
04
5
0
0
OVEN
TEMP
OFF
BRO
IL
Front of OVEN TEMP knob
(knob appearance may vary)
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R
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O
O
ER
C
L
M
AK
E
HO
TT
ER
Back of OVEN TEMP knob
1
2
3
4
The type of margarine wiII 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.
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.
Recipe failure can result if cakes, pies, pastries,
cookies or candies are made with Iow fat spreads.
The Iower the fat content of a spread product, the
more noticeable these differences become.
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