GE JD966 Owner's Manual

Also see for JD966: Technical service guide Technical service guide

GE JD966 Owner's Manual Manual pdf 24 page image

24Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety InstructionsAdjust 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 degrees.NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retainedin memory after a power failure.To Adjust the ThermostatTouch theBAKE andBROIL HI/LOpads at the same time for 3 secondsuntil the display showsSF.Touch theBAKE pad. A two digitnumber shows in the display.TouchBAKE once to decrease (-)the oven temperature, or twice toincrease (+).The oven temperature can beadjusted up as much as 35°F. ordown as much as 35°F. Touch thenumber pads the same way you readthem. For example, to change theoven temperature 15°F., touch1and5.When you have made theadjustment, touch theSTART padto go back to the time of day display.Use your oven as you wouldnormally.NOTE: The thermostat adjustment for Bakingwill also affect Convection Baking or ConvectionRoasting.+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.