GE PT970SMSS Owner's Manual

Also see for Profile PT970SMSS: Datasheet

GE PT970SMSS Owner's Manual Manual pdf 34 page image

34Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsConsumer SupportAdjust 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 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. A two-digitnumber shows in the display.Press Bake once to decrease(-) the oven temperature, ortwice to increase (+).The oven temperature can beadjusted up to (+) 35°F hotteror (-) 35°F cooler. Press the numberpads the same way you read them.For example, 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.NOTE: The thermostat adjustment for Bakingwill also affect Convection Baking and ConvectionRoasting.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 thefat 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 theother hand, contain less fat and more water. The high moisture content of these spreads affects 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.+