GE JT91530 Owner's Manual

Also see for JK915: Technical service guide Installation instructions Dimensions and installation information Owner's manual Owner's manual

Contents

GE JT91530 Owner's Manual Manual pdf 20 page image

20Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsConsumer SupportAdjust the 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 weeksto become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust thethermostat 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 orself-cleaning temperatures. The adjustment will be retained in memory after a power failure.To Adjust the ThermostatPress the BAKE and BROIL HI/LOpads at the same time for 3 secondsuntil the display shows SF.Press the BAKE pad for the ovenwhich you want to use. A two-digitnumber shows in the display.Press BAKE again to alternatebetween increasing and decreasingthe oven temperature.The oven temperature can beadjusted up to (+) 35°F hotter or (-)35°F cooler. Press the number padsthe same way you read them. Forexample, to change the oventemperature 15°F, press 1 and 5.When you have made theadjustment, press the STARTpad to go back to the time ofday display. Use your oven asyou would normally.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 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.Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on theother hand, contain less fat and more water. The high-moisture content of these spreads affect the texture and flavorof baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least70% vegetable oil.