GE XL44 JGBS09 Owner's Manual & Installation Instructions

GE XL44 JGBS09 Owner's Manual & Installation Instructions Manual pdf 16 page image

16ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!You may find that your new oven cooks differentlythan the one it replaced. We recommend that youuse your new oven for a few weeks to become morefamiliar with it, following the times given in yourrecipes as a guide.If you think your new oven is too hot or too cold,you can adjust the thermostat yourself. If youthink it is too hot, adjust the thermostat to make itcooler. If you think it is too cool, adjust thethermostat to make it hotter.We do not recommend the use of thermometers,such as those found in grocery stores, to check thetemperature setting of your new oven. Thesethermometers may vary 20–40 degrees.To Adjust the Thermostat:(appearance may vary)Pull the OVEN CONTROL knob off the rangeand look at the back side.To make adjustment, loosen (approximately one turn),but do not completely remove, the top screw on theback of the knob. With the back of the knob facingyou, hold the outer edge of the knob with one handand turn the front of the knob with the other hand.To raise the oven temperature, move the top screwtoward the right. You’ll hear a click for each notchyou move the knob. To lower the temperature,move the top screw toward the left. Each click willchange the oven temperature approximately 10°F.(Range is plus or minus 60°F. from the arrow.)We suggest that you make the adjustment one clickfrom the original setting and check oven performancebefore making any additional adjustments.After the adjustment is made, retighten screw so itis snug, but be careful not to overtighten. Re-installknob on range and check performance.The Type of Margarine Will AffectBaking PerformanceMost recipes for baking have been developedusing high fat products such as butter or margarine(80% fat). If you decrease the fat, the recipe may notgive 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, themore 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 fatand more water. The high moisture content of thesespreads affect the texture and flavor of baked goods.For best results with your old favorite recipes, usemargarine, butter or stick spreads containing at least70% vegetable oil.