Wolf WKGD ML-126621 - Manual

Page 3 - TABLE OF CONTENTS

– 3 – TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Unp...

Page 4 - KEEP THIS MANUAL FOR FUTURE REFERENCE; GENERAL; blower motor are standard equipment.; INSTALLATION; UNPACKING; Do not use the doors or their handles to lift the oven.

– 4 – Installation, Operation, and Care of WKG SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Models WKG and WKGX are equipped with a mechanical KX thermostat. Models WKGD and WKGDXfeature a solid state temperature control. Models WKGC and WKGCX feature programmable contro...

Page 5 - LOCATION; at the rear. Minimum clearance from non-combustible; INSTALLATION CODES AND STANDARDS; Electrical Features; INSTALLING BASIC OVEN

– 5 – LOCATION The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1" (2.5 cm) at the left side, 4" (10 cm) at the right side, and 6" (15 cm) at the rear. Minimum clearance from non-combustible ...

Page 6 - diameter knockouts on each side of the; LEVELING

– 6 – Assembling the Legs to the Oven The legs must be installed on the bottom of the oven. Gently position theoven on its side, taking care not to scratch or damage it. Attach each of the four leg assemblies to the bottom of the oven with the24 bolts and lockwashers (6 per leg). Carefully raise the...

Page 7 - MODEL; TESTING THE GAS SUPPLY SYSTEM

– 7 – GAS CONNECTION GAS DATA MODEL INPUT RATING MANIFOLD PRESSURE Natural L. P. Gases (Propane) Natural L. P. Gases (Propane) WKG WKGD WKGC WKGX WKGDX WKGCX 44,000 BTU/hr 44,000 BTU/hr 3.5" W.C. (0.87 kPa) 10" W.C. (2.49 kPa) Gas supply connections and any pipe joint compound must be resist...

Page 8 - VENT SYSTEM; Vapor; ELECTRICAL CONNECTIONS; A wiring diagram is located on the inside of the control housing.

– 8 – VENT SYSTEM DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommendedthat the flue gases be ventilated to the outside of the building through a ventilation system installed byqualified personnel. Ovens may use an optional down draft diverter flue m...

Page 9 - OPERATION; Master Switch; No Ignition Light; Thermostat

– 9 – OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING,OR PERFORMING ANY MAINTENANCE. CONTROLS (Models WKG, WKGX, WKGD, WKGDX Without Roast & Hold) Models WKG, WKGX Without Roast & Hold (Fig. 4) Models WKGD, WKGDX Without Roast & Hold (Fig. 5) Fig. 4 F...

Page 16 - ROAST AND HOLD OPERATION — (When Equipped); When the Hold temperature is reached, the display flashes; PROPER UTENSILS

– 16 – 400ºF 300ºF 200ºF 100ºF ROAST AND HOLD DIAGRAM - Time vs. Temperature SHORT BEEP.TIMER DISPLAYS "HOLD."ROAST THERMOSTAT OFF.HEATERS OFF UNTIL HOLDTEMPERATURE IS REACHED. HEATERS MAINTAINHOLD TEMPERATURE.TIMER DISPLAY FLASHES"HOLD." OVEN TEMPERATURETIMER DISPLAY COUNTS DOWN. CO...

Page 17 - RACK ARRANGEMENTS; high with; SPECIAL PROCEDURES FOR BAKING; to 3 times increase in volume for best results.; HIGH LIMIT SWITCH

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

Page 18 - RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING; Meat roasting is most satisfactory at temperatures of 225 – 325; ROASTING TEMPERATURE CHART; COOKING HINTS; higher or lower than the recipe, for the particular; SUGGESTED COOKING GUIDELINES

– 18 – RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 – 325 ° F (107 – 162 ° C) for beef, lamb, poultry, and ham; 325 ° F (162 ° C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12" x 20" x 1...

Page 19 - RECOMMENDED TEMPERATURES, TIMES, AND NUMBER OF RACKS FOR BAKING

– 19 – 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" (45.7 x 66 x 2.5 cm) Pan Scaled 4 1 ⁄ 2 to 6 lb. (2-2.7 kg) / pan 325-360 (162-182) 20 to 23 5 Scaled 6 to 7 1 ⁄ 2 lb. (2.7-3.4 kg) / ...

Page 20 - REHEATING PREPARED FOODS; CASSEROLES; MISCELLANEOUS PRODUCTS

– 20 – 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" (1.9 – 2.5 cm) Thick Frozen Meals...

Page 22 - MAINTENANCE; LUBRICATION; TROUBLESHOOTING; SERVICE AND PARTS INFORMATION

– 22 – MAINTENANCE WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING,OR PERFORMING ANY MAINTENANCE. WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECTSWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE PERFORMING ANYMAINTENANCE. LUBRICATION The fan...

Page 23 - IMPORTANT INFORMATION; IMPORTANT; FOR SAFE OPERATION AND PROPER VENTILATION, KEEP SPACE BETWEEN; OLF; LLC

– 23 – IMPORTANT INFORMATION When requesting information, Owner ’s Guides, replacement parts or service, alwaysrefer to the model and serial number of your unit. The serial number of your applianceis located on the rating plate. For your convenience, space is provided below torecord this information...

Page 24 - THE WARRANTY DOES NOT COVER:

– 24 – FORM 31133 Rev. A (Aug. 2000) PRINTED IN U.S.A. THE WOLF RANGE COMPANY LLC LIMITED COMMERCIAL EQUIPMENT WARRANTY EFFECTIVE APRIL 1, 1995 The Wolf Range Company LLC (Company) warrants to the original owner that the product is free from defect in material andworkmanship. This warranty shall be ...

Wolf WKGD ML-126621 - Manual

Table of Contents:

Summary

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