11
OPERATION INSTRUCTIONS
ADJUST THE OVEN THERMOSTAT - EASY TO DO YOURSELF
You may
fi
nd that your new oven cooks differently than the one it replaced. Use you 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.
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.
Note: This adjustment will not affect the broiling temperatures. The adjustment will be retained after a power
failure.
TO ADJUST THE THERMOSTAT WITH THIS TYPE OF KNOB
1. Pull the OVEN TEMP knob off the range and look 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.
2. 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 increase
the oven temperature, move the top screw toward the right. You will
hear a click for each notch you move the knob.
To decrease
the oven temperature, move the top screw toward the left.
Each click will change the oven temperature approximately 10°F. (The range is plus
or minus 60°F from the arrow.) We suggest that you make the adjustment one click
from the original setting and check oven performance before making any additional
adjustments.)
3. After the adjustment is made,
retighten screws so that they are snug, but be
careful not to over-tighten.
4. Replace the knob, matching the at area of the knob to the shaft, and check
performance.
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
you decrease 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 fat
content 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 the
other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and avor
of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at
least 70% vegetable oil.
LOOSEN
SCR
EW
S T
O R
OT
AT
E
MA
KE
CO
OLE
R
MA
KE
HO
TTE
R
OVEN TEMP
Front of OVEN TEMP knob
(knob appearance may vary)
Back of OVEN TEMP knob
Summary of Contents for DER202
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