GE PT925SNSS - Manual (Page 12)

To Adjust the Thermostat
Touch the BROIL HI/LO and BAKE pads at
the same time until the display shows SF.
Touch the BAKE pad. A two digit number
shows in the display.
Touch BAKE again to alternate between
increasing and decreasing the oven
temperature.
To adjust the upper oven thermostat,
touch the upper Oven BAKE pad. To
adjust the lower oven thermostat, touch
the lower Oven BAKE pad.
The oven temperature can be adjusted up
to (+) 35ºF hotter or (-) 35ºF cooler. Touch
the number pads the same way you read
them. For example, to change the oven
temperature 15ºF, touch 1 and 5.
When you have made the adjustment,
touch the START pad to go back to the
time of day display. Use your oven as you
would normally.
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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 will not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
The type of margarine will affect baking performance!
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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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