GE JRP20BJBB 使用和维护
16
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
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.
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.
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.
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.
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.
number shows in the display.
The oven temperature can be
adjusted up to (+) 35°F hotter or
(-) 35°F cooler. Tap the + pad to
increase the temperature in 1
degree increments. Tap the – pad
to decrease the temperature in 1
degree increments.
adjusted up to (+) 35°F hotter or
(-) 35°F cooler. Tap the + pad to
increase the temperature in 1
degree increments. Tap the – pad
to decrease the temperature in 1
degree increments.
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.
adjustment, touch the START
pad to go back to the time of day
display. Use your oven as you
would normally.
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.
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.
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 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.
other hand, contain less 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.