Summit REX242W - Manual (Page 21)

21
The type of margarine will affect baking performance!
Adjust the oven thermostat – Easy to do yourself!
You may find that your new oven cooks differently that the one it replaced. Use your new oven for a few weeks to be-
come 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 or the self-cleaning temperatures (on some models). The adjustment
will be retained in memory after a power failure.
To Adjust the Thermostat with this Type of Knob
1. Pull the Oven Temp knob off the shaft,
look at the back of the knob and note
the current setting before making any
adjustments.
2. Loosen both screws on the back of the
knob.
3. To increase the oven temperature,
move the pointer toward the words
"MAKE HOTTER."
To decrease the oven temperature, turn
the pointer toward the words "MAKE
COOLER."
1. Touch the BAKE and BROIL pads at the
same time for 2 seconds until the display
shows SF.
2. Touch the BAKE pad. A two digit number
shows in the display.
3. The oven temperature can be adjusted
up to (+) 35° F hotter or (-) 35° F cooler.
Touch the + pad to increase the tem-
perature in 1 degree increments.
Touch the – pad to decrease the tem-
perature in 1 degree increments.
To Adjust the Thermostat on Other Models
Front of OVEN TEMP knob
(knob appearance may
vary).
Back of OVEN TEMP knob.
4. 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 the
broiling or self-cleaning temperatures. It
will be retained in memory after a power
failure.
Most recipes for baking have been devel-
oped using high fat products such as but-
ter 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 la-
beled "margarine" to contain at least 80%
fat by weight. Low-fat spreads, on the
other hand, contain less fat and more wa-
ter. 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% veg-
etable oil.
Each notch changes the temperature
by 10°F.
4. Tighten the screws.
5. Replace the knob matching the flat
area of the knob to the shaft.
BAKE
CUIRE
START/
ON
DÉPART
BROIL
GRILL
BAKE
CUIRE
Pointer
Safety Instructions
Operating
Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Installation Instructions