GE JGS968 Owner's Manual

Also see for Profile JGS968 SERIES: Dimensions and installation information Technical service guide Installation instructions Owner's manual Installation instructions

Contents

GE JGS968 Owner's Manual Manual pdf 24 page image

Adjust 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 few weeks tobecome more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostatyourself.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 and roasting temperatures; # will not affect broiling, convection orself-cleaning temperatures. The adjustment will be retained in memory after a power failure.(E)dZ)dZ)dZETo Adjust the Thermostat[] Touch the BROIL HI/LO and BAKE []pads at the same time fi)r 3 secondsuntil the display shows SE[] Touch the BAKE pad. A two-digitmunber shox_s in the display:Touch BAKE"'againto alternatebetween increasing and decreasingthe oxen temperature. []The oxen temperatm'e can be35" _a(!justed up to (+) . : F (I9°C)hotter (:,r (-) . : F (1. C) cooler.Touch the number pads the sameway you read them. For example, to5'change the oxen temperature 1 F(8°C), touch I and 5._'_ hen you haxe made thea(!justment, touch the STARTpad togo back to the time of day display.Use VOtli" oxen as _()tl Wotlldnor///allv.Thetype 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.U.S. federal standards require l)roducts labeled "margarine" to ('ontnin at least 80% lilt by weight. Ixmqht spreads, onthe other hand, contain less tilt and more water: The high moisture content of these spreads affects the textm'e andflavor of baked goods. For best results with umr old tm'orite recipes, use mmgarine, butter or stick spreads contniningat least 70% vegetable oil.24