Hotpoint RGB533DEPBB Owners Manual - Page 15

Adjust the oven thermostat--Do it yourself! GEAppliances.com 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 2040 degrees. NOTE: This adjustment will not affect the broiling temperatures. w (Appearance may vary) To Adjust the Thermostat % Pull the OVEN CONTROLlulob off the range and look at the back side. To make an adjusunent, loosen (approximamly one ann), but do not completely remove, the two screws on the back of the knob. [] With the back of the knob facing you, hold the outer edge of the knob with one hand and mrn the flont of the knob with the other hand. To raise the oven mmperamre, move the mp screw toward the right. You'll hear a click for each notch you move the knob. Each click will change file oven mmperature approximately 10°E (Range is _+60°E flom the arrow.) We suggest that you make the adjusmlent one click flom the original set0ng and check oven perfommnce before making any addi0onal a(!jusmlents. [_ Atker the adjustment is made, refighten screws so they are snug, but be careflfl not to over0ghten. Re-install knob on range and check performance. To lower the temperature, move the top screw toward the left. Thetype 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. g Federal standards require products labeled "margm{ne" m contain at least 80% fat by weight. Low fat spreads, on the other hand, contain less fat and more wamL The high moisture conmnt of these spreads affbcts the texture and flavor of baked goods. For best results with your old favorite recipes, use margmine, burrer or stick spreads containing at least 70% vegetable oil. ! =l 15