Idiomas disponibles
Idiomas disponibles
Adjust
the Oven Thermostat--Do
It Yourself!
You may feel that your
new oven cooks
differently
than
the one it replaced.
We recommend
that you
use your
new oven for a few weeks to become
more
familiar
with it, following
the times
given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat
yourself. If you think
it is too hot, adjust the thermostat
to make it cooler,
If you think it is too cool, adjust the thermostat
to
make it hotter.
We do not recommend the use of thermometers,
such as those found in grocery stores, to check the
temperature
setting of your new ovem These
thermometers
may vary 20-40°E
(11-22°C_).
To Adjust
the Thermostat:
Putt the OVEN
TEMP
knob
off the range and look
at the back sider
To make
adjustment,
loosen
(approximately
one turn),
but do not completely
remove,
the two screws on the
back of the tmob_ With
the back of the knob
facing
you, hold the outer
edge of the knob
with one hand
and turn the front
of the knob with the other hand_
(appearance
mayvary)
To raise the oven temperature,
move the top screw
toward
the right° You'll hear a click for each notch
you
move the lmob_ To lower the temperature,
move the
top screw toward
the left. Each click will change
the
oven temperature
approximately
10°E (6°C.).
[Range is plus or minus
60°E
(33°CJ
from the arrow.]
We suggest
that you make
the adjustment
one click
from the original
setting
and check oven performance
before making
any additional
adjustments.
After the adjustment
is made,
retighten
screws so they
are snug, but be carefiil
not to overtighten.
Reinstall
knob on range and check performance.
17
Air Adjustment
Shutter
for
Oven
Burners
The air adjustment
shutter
for the bottom
burner
regulates
the flow of air to the flames.
See the Insta_ation
Instructions
of this manual
for
instructions
for location
and proper
adjustment
of
the shutter.
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 restflt 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
tess fat and more water.
The high moisture
content
of these spreads
affect 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.
