17
Operating
Instructions
Car
e and Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Safety Instructions
Consumer S
uppor
t
To Adjust the Thermostat
(on models with touch pads)
Touch the
Bake
and
Broil Hi/Lo
pads
at the same time for 2 seconds until the
display shows
SF.
Touch the
Bake
pad. A two digit number
shows in the display.
The oven temperature can be adjusted
up to (+) 35°F hotter or (–) 35°F cooler.
Touch the
+
pad to increase the
temperature in 1 degree increments.
Touch the
–
pad to decrease the
temperature in 1 degree increments.
When you have made the adjustment,
touch the
Start/On
pad to go back to
the time of day display. Use your oven
as you would normally.
NOTE:
This adjustment will not affect broiling
temperatures. It will be retained in memory
after a power failure.
(Appearance may vary)
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 temperatures.
Adjust the oven thermostat—Do it yourself!
ge.com
To Adjust the Thermostat
(on models with an Oven Control Knob)
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
±
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!
