Operating Instructions
Safety Instructions
Installation Instructions
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oubleshooting T
ips
Consumer Support
18
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 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 degrees.
NOTE:
This adjustment will not affect the broiling temperature.
To Adjust the Thermostat
Pull the OVEN CONTROL 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.
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 raise the oven temperature,
move the
top screw toward the right. You’ll hear
a click for each notch you move the
knob.
To lower the temperature,
move the top
screw toward the left.
Each click will change the oven
temperature approximately 10°F.
(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.
After the adjustment is made,
retighten
screws so they are snug, but be careful
not to overtighten.
Re-install knob on range and check
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 flavor
of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
The type of margarine will affect baking performance!
Appearance may vary.
