Wolf ML-126621 - Manuals - manualsarea.com

Page 2 - I m p r o p e r i n s t a l l a t i o n , a d j u s t m e n t ,

– 2 – IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GASE Q U I P M E N T , W H O S H O U L D P E R F O R M T H E I N I T I A L F I E L D S T A R T - U P A N DADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTION...

Page 3 - KEEP THIS MANUAL FOR FUTURE REFERENCE; GENERAL; U N P A C K I N G; Do not use the doors or their handles to lift the oven.; WKGD; FEATURES AND OPTIONS

– 3 – Installation, Operation and Care of WKGD SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Wolf Range Gas Convection Ovens are produced with quality workmanship and material. Properinstallation, usage and maintenance of your oven will result in many years of satisfactor...

Page 4 - LOCATION; at the rear. Minimum clearance from; INSTALLATION CODES AND STANDARDS

– 4 – LOCATION The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1 inch (25 mm) at the leftside, 4 inches (102 mm) at the right side and 6 inches (152 mm) at the rear. Minimum clearance from noncombustibl...

Page 5 - C O N N E C T

– 5 – INSTALLING BASIC OVEN The basic oven must be installed on legs or be mounted on a modular stand. Installations on concretebases or other supports restricting air circulation underneath the oven is not advisable and may voidthe warranty. Ovens Mounted on Casters Ovens mounted on casters must us...

Page 6 - inch (11 mm) diameter knockouts on each side of; LEVELING

– 6 – GAS CONNECTION Gas supply connections and any pipe joint compound must be resistant to the action of propane gases. Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must beinstalled in the gas line ahead of the oven. Connect gas supply after leveling...

Page 8 - ELECTRICAL CONNECTIONS; A wiring diagram is located on the inside of the control housing.; Minimum Circuit Ampacity; ELECTRICAL DATA

– 8 – ELECTRICAL CONNECTIONS E l e c t r i c a l a n d g r o u n d i n g c o n n e c t i o n s m u s t c o m p l y w i t h t h e a p p l i c a b l e p o r t i o n s o f t h e N a t i o n a l E l e c t r i c a l C o d e a n d / o r o t h e r l o c a l e l e c t r i c a l c o d e s . A p p l i a n c e...

Page 9 - OPERATION; Ignition; Light

– 9 – OPERATION T h e o v e n a n d i t s p a r t s a r e h o t . U s e c a r e w h e n o p e r a t i n g , c l e a n i n g o r s e r v i c i n g t h e o v e n . CONTROLS (Model WKGD Without Roast & Hold) OFF 45 50 55 60 40 35 30 25 20 15 10 5 0 PL-53558 HI LO ON OFF LIGHTS FAN SPEED LO THERMOST...

Page 13 - ROAST & HOLD OPERATION —; PROPER UTENSILS

– 13 – ROAST & HOLD OPERATION — (When Equipped) Roast & Hold cooks the product in two stages. During first-stage cooking, the oven temperature isregulated by the temperature setpoint and the R & H Time setting. After the time counts down to 00:00,second-stage cooking begins. During secon...

Page 14 - to 3 times increase in volume, for best results.; HIGH LIMIT SWITCH

– 14 – RACK ARRANGEMENTS All models are supplied with five racks and have a maximum operating capacity of six racks per oven.The 11-position rack supports provide for maximum flexibility and proper rack spacing. The following arrangements are recommended. Theposition numbers are in numerical sequenc...

Page 15 - RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING; ROASTING TEMPERATURE CHART; — Oven Ready; COOKING HINTS

– 15 – RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultryand ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12 x 20 x 1" (305 x 508 x...

Page 16 - RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING

– 16 – RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING TEMPERATURE TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Cakes Sheet Cakes 18 x 26 x 1" (457 x 660 x 25 mm) pan Scaled 4 1 / 2 to 6 lb (2 to 2.7 kg)/pan 325-360 (163-182) 20 to 23 5 Scaled 6 to 7 1 / 2 lb (2.7 to 3.4 kg)/pan 3...

Page 17 - REHEATING PREPARED FOODS; CASSEROLES

– 17 – REHEATING PREPARED FOODS TEMPERATURE TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Frozen French Fries 400-450 (204-232) 6 to 8 4 2 to 3 Frozen TV Dinners 350-400 (177-204) 10 to 12 2 – 5 Frozen Entrees 300-350 (149-177) 10 to 20 2 – 5 3 / 4 to 1" (19 to 25 mm) Thick Frozen Meals , 8 oz Fo...

Page 19 - MAINTENANCE

– 19 – MAINTENANCE T h e o v e n a n d i t s p a r t s a r e h o t . U s e c a r e w h e n o p e r a t i n g , c l e a n i n g o r s e r v i c i n g t h e o v e n . D i s c o n n e c t t h e e l e c t r i c a l p o w e r t o t h e m a c h i n e a n d f o l l o w l o c k o u t / t a g o u t p r o c e...

Page 20 - TROUBLESHOOTING; SERVICE AND PARTS INFORMATION

– 20 – m e l b o r P e s u a C e l b i s s o P n o i t c A e v i t c e r r o C d e t s e g g u S g n i n w o r b n e v e n U d e k o o c r e v o r o . s e g d e . 1 . 2 . t o h o o t s i n e v O . d e s u s k c a r y n a m o o T . 1 . 2 . ) s e n il e d i u G g n i k o o C o t r e f e r ( g n i t t ...