GE PT970SMSS - Manual (Page 34)

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Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
Adjust the lower 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 only affect baking and roasting temperatures; it does not affect broiling, convection or
self-cleaning temperatures. The adjustment will be retained in memory after a power failure.
To Adjust the Thermostat
Press the Bake and Broil Hi/Lo
pads at the same time for 3 seconds
until the display shows SF.
Press the Bake pad. A two-digit
number shows in the display.
Press Bake once to decrease
(-) the oven temperature, or
twice to increase (+).
The oven temperature can be
adjusted up to (+) 35°F hotter
or (-) 35°F cooler. Press the number
pads the same way you read them.
For example, to change the oven
temperature 15°F, press 1 and 5.
When you have made the
adjustment, press the Start
pad to go back to the time of
day display. Use your oven as
you would normally.
NOTE: The thermostat adjustment for Baking
will also affect Convection Baking and Convection
Roasting.
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 flavor
of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
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