GE JBP18 Owner's Manual

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GE JBP18 Owner's Manual Manual pdf 16 page image

16Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsCustomer ServiceAdjust the oven thermostat—Do it yourself!You may find that your new oven cooks differently than the one it replaced. Use your new oven for a fewweeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjustthe 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°F.For Models with Only an Oven Temperature KnobPut the knob in theOFF position.Pull the knob off by pulling straightout.Press and hold theHOTTER orCOOLER button for 5 seconds tomake the oven 20°F. hotter or20°F. cooler.Replace the knob.When you are adjusting the thermostat,the following lights will flash indicatingwhere the thermostat will be set when yourelease the adjustment button:nOVEN ON: Indicates the thermostat willbe set at the factory setting.nPREHEATED: Indicates the thermostatwill be set 20°F. hotter.nLATCH DOOR: Indicates the thermostatwill be set 20°F. cooler.For Models with Pads and an Oven Temperature KnobPut the Oven Temperature knob intheOFF position.Press and hold theHOUR +/– pads for5 seconds until the display changes.Before display changes back, presstheHOUR +/– pads to increase ordecrease the temperature in 5degree increments.The oven temperature can be increasedup to 35°F. hotter or can be decreaseddown to 35°F. cooler.If the oven adjustment is set cooler thanthe factory setting a minus sign (–) andthe offset temperature will appear in thedisplay.Wait several seconds for the controlto automatically set and return to itsprevious setting.NOTE: This adjustment will not affect thebroiling or the self-cleaning temperatures. Theadjustment will be retained in memory after apower failure.(appearance may vary)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 youdecrease 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 fatcontent 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 theother hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor ofbaked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least70% vegetable oil.