Sharp JB940 - Manual (Page 24)

24
Customer Service
Troubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Adjust 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
weeks to become 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 degrees.
NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained
in memory after a power failure.
To Adjust the Thermostat
Touch the BAKE and BROIL HI/LO
pads at the same time for 3 seconds
until the display shows SF.
Touch the BAKE pad. A two digit
number shows in the display.
Touch BAKE once to decrease (-)
the oven temperature, or twice to
increase (+).
The oven temperature can be
adjusted up as much as 35°F. or
down as much as 35°F. Touch the
number pads the same way you read
them. For example, to change the
oven temperature 15°F., touch 1
and 5.
When you have made the
adjustment, touch the START pad
to go back to the time of day display.
Use your oven as you would
normally.
NOTE: The thermostat adjustment for Baking
will also affect Convection Baking or Convection
Roasting.
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 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 results with your old favorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.