GE CS975SDSS - Manual (Page 20)

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 only affect baking and roasting temperatures; it will not affect broiling or self-cleaning
temperatures. The adjustment will be retained in memory after a power failure.
B roil
H i /Lo
BAKE
BAKE
S tart
(on some models)
BAKE BROIL j
BAKE
QQQElQ
QQQSE)
To Adjust the Thermostat
Touch the BROIL HI/LO and BAKE pads at
the same time until the display shows SF.
Touch the BAKE pad. A two-digit number
shows in the display.
Touch BAKE again to alternate between
increasing and decreasing the oven
temperature.
To adjust the upper oven thermostat,
touch the upper oven BAKE pad. To adjust
the lower oven thermostat, touch the
lower oven BAKE pad.
The oven temperature can be adjusted up
to (+) 35°F hotter or (-) 35°F cooler. 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.
(on some models)
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.
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