GE JKP90 Owner's Manual

Also see for JKP90: Installation instructions Brochure Technical service guide Installation instructions Dimensions and installation information

Contents

GE JKP90 Owner's Manual Manual pdf 28 page image

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 fewweeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjustthe 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 2040 degrees.NOTE: This adjustment will only affect baking and roasting temperatures; it does not affect broiling or self-cleaningtemperatures. The adjustment will be retained in memory after a power failure.Coo,el+ff,o,,Hi/Looo,01 2 3 4 5To Adjust the Thermostat[_ Press the Bake and Broil Hi/Lopads at the £mle time for 3 secondsuntil the display shows SF.6 7 8 9 0Press the Bake pad. A two digdtnumber shows in the display:Press Bake once to decrease(-) the oven temperautre, ortwice to increase (+).The oven temperature can beadjusted tap to (+) 35°F hotteror (-) 35°F cooler. Press the numberpads the _mm wayyou read them.For example, m change the ovenmmpet_mtre 15°K press 1 and 5.x_qlen you have made theadjusunent, press the Startpad to go back to the dine ofday display: Use your oven asyou would normalb;Thetype 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 youdecrease 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 fatcontent of a spread product, the more noticeable these differences become.FedetM standards require products labeled "margarine" m contain at least 80% fat by weight. I,ow-fat spreads, on fileother hand, contain less fat and more wamt. The high moisture conmnt of these spreads aff)ct the texture and flavorof baked goods. For best results with your old favotim recipes, use margarine, butter or sock spreads containing at least70% vegetable oil.28