Kenmore 362.7562 - Manual (Page 16)

USING THE OVEN (continued)
Adjust the Oven Thermostat—^
Do It Yourself i
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you use
your new oven for a few weeks to become more familiar
with it, following the times given in your recipes as a
guide.
If you think your new oven is cooking too hot or too
cold, you can adjust the thermostat yourself. If you
think it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of thermometers,
such as those found in grocery stores, to check the
temperature setting of your new oven. These
thermometers may vary 20-40°F (11-22°C).
To Adjust the Thermostat:
1. Press the BAKE and BROIL
BAKE \ ( numi ^ Hl/LO pads at the same time for
2 seconds until the display shows
SF
Press 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. Press the A pad
to increase the temperature in 1
degree increments.
Press the ▼ pad to decrease
the temperature in 1 degree
increments.
4. When you have made the adjustment, press the START
pad to go back to the time of day display Lise 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.
The Type of IVIargarine 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 resuits with your old
favorite recipes, use margarine, butter or stick spreads
containing at least 70% vegetable oil.
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