GE JCBP35 Owner's Manual & Installation Instructions page 22

Adjust the oven thermostat--Do it yourself!
You may find that your new oven cooks differently than the one # 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 vary20-40 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.
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To Adjust
the Thermostat (on
models with number pads only)
[] Touch tile BAKE and BROIL HI/LO pads [] Tile o_en temperature (an be a(!justed
at tile same time for 3 seconds
tlntil
tip
_lS
II/tlch _lS_4.;)° F
OI
down
aS II/tlch
[]
tile display sho_:s SE
Touch the
BAKE
pad. A two digit
ntunber shows in the displa);
Touch BAKE once to decrease (-)
the
t)ven
teiill)ei';lttli'e _ oi" twice to
increase (+),
[]
as 35°E Touch the number pads the
same wa) you read them. For example,
to change the oxen temperature 1:14,
touch I and 5.
_'_hen you haxe made tile a(!justment,
touch the START pad to go back to the
time of da) displa). Use _our oxen as
_()tl
wotfld
nolillallv;
@
To Adjust the Thermostat (on models with ÷ or - pads only)
[] Touch the BAKE and BROIL HI/LO pads
at the same time tor 3 seconds imtil
the display shows SE
[] Touch tile
BAKE
pad. _. two di-it
number shows in the display:
[]
_._/eil }()u ha',e inade the a(!justinent,
touch
the START pad to go back to the
time of day display. Use %our oxen as
VOII
would
II()II//all_.
[]
The oven temperatm'e can be a(!iusted
up as much as 35°F or down as much
as 35°E Touch the +pad to increase
the temperature by 1 degree
increments. Touch the -pad to
decrease the mmperamre by 1 degree
incI'eI//ents.
Thetype of margarine will affect baking performanc!!
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.
[_e(lei'al standards require l)roducts labeled "margarine" to contain at least 80% lilt by weight. Ix)w tilt spreads, on tile
other hand, contain less tilt and more water: The high moisture content (ff these spreads affects the mxtm'e and flavor
of baked goods. For best restflts with u)ur old tilvorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
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