OWNER’S MANUAL
INSTALLATION & OPERATION
WKG SERIES
GAS
CONVECTION OVENS
MODELS
WKG
ML-126620
ML-126621
ML-126622
ML-126623
ML-126624
ML-126625
WKGD
WKGC
WKGX
WKGDX
WKGCX
19600 S. Alameda St., Compton, California 90221-6291
P. O. Box 7050, Compton, California 90240-7050
®
(310) 637-3737 • FAX (310) 637-7931 • (800) 366-WOLF
FORM 31133 Rev. A (Aug. 2000)
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TABLE OF CONTENTS
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installing Basic Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Ovens Mounted on Casters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Assembling the Legs to the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Assembling the Stand to the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Assembling Stacked Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Manual Gas Valve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Air Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Vent System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Controls (Models WKG, WKGX, WKGD, WKGDX Without Roast & Hold) . . . . 9
Controls (Models WKG, WKGX, WKGD, WKGDX With Roast & Hold) . . . . . . 10
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Lighting the WKG Series Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the WKG Series Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Conserving Energy — All Models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Programmable Controls (Models WKGC, WKGCX) . . . . . . . . . . . . . . . . . . . . . 13
Manually Setting the Temperature and Cook Time . . . . . . . . . . . . . . . . . . . . . . 14
To Program Menu Item and Rack # Cook Times. . . . . . . . . . . . . . . . . . . . . . . . 14
Setting the Oven for Roast & Hold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Roast and Hold Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Proper Utensils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Operating Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rack Arrangements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Special Procedures for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
High Limit Switch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Recommended Temperatures and Times for Roasting . . . . . . . . . . . . . . . . . . . 18
Cooking Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Suggested Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Guidelines for Maintaining Stainless Steel Surfaces . . . . . . . . . . . . . . . . . . . . . 21
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Vent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Replacing Lamps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Service and Parts Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
IMPORTANT INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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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 WKGDX
feature a solid state temperature control. Models WKGC and WKGCX feature programmable controls.
One hour dial timer and buzzer and two-speed 1/2 HP (0.37 kw) blower motor are standard equipment.
Porcelain interior is standard on all models; stainless steel interior is optional. The burner input rating
for each oven is 44,000 BTU/hr. Models WKGX, WKGDX and WKGCX have a 4" (10 cm) deeper oven
cavity. Wolf Range offers a stacking kit for mounting one oven on top of another as an option. Oven
doors open independently (standard); simultaneous door opening is optional. All ovens are furnished
with 5 racks.
The standard 120 Volts, 60 Hertz, 1 Phase ovens include cord and plug. Optional electrical
specifications require hard wire connection. Other available options include: Five-hour timer, 208 / 240
volt electrical service, additional oven racks, an open stand with lower storage rack, and roast and hold.
Wolf Range Gas Convection Ovens are produced with quality workmanship and material. Proper
installation, usage and maintenance of your oven will result in many years of satisfactory performance.
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
FEATURES AND OPTIONS
Oven Roast &
Legs
Stand With
Model
Thermostat
Mechanical
Solid State
Timer
Voltage
Lights
Hold
(Opt.) Storage Rack
253/4
(65 cm)
"
WKG
WKGX
1 Hr. 5 Hr.
120 / 60 / 1 Std.
Std.
Opt.
Opt.
Opt.
Opt.
Std.
Opt.
208 / 60 / 1 Opt.
240 / 60 / 1 Opt.
240 / 50 / 1 Opt.
253/4
(65 cm)
"
WKGD
WKGDX
1 Hr. 5 Hr.
Std.
Std.
Opt.
Std.
Std.
Opt.
N.A.
220 / 380 (3W) / 50 / 3 Opt.
220 / 380 (4W) / 50 / 3 Opt.
240 / 415 (4W) / 50 / 3 Opt
253/4
"
WKGC
WKGCX
Programmable N.A.
(65 cm)
Stacked
Ovens
8"
(20 cm)
INSTALLATION
Before installing, verify that the electrical service and type of gas supply (natural or L. P. gases) agree
with the specifications on the rating plate located behind the top trim panel on the front of the oven. If
the supply and equipment requirements do not agree, do not proceed with the installation. Contact your
dealer or Wolf Range Company immediately.
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the oven is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
Carefully unpack the oven and place in a work-accessible near to its final installed position.
Do not use the doors or their handles to lift the oven.
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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
construction must be 0" (0 cm) at the left side, 4" (10 cm) at the right side, and 6" (15 cm) at the rear. The
oven may be installed on combustible floors.
The installation location must allow adequate clearances for servicing and proper operation.
The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber must be provided. Make sure there
is an adequate supply of air in the room to allow for combustion of gas at the oven burners.
Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the
oven. Avoid wall-type fans which create air cross currents within the room.
INSTALLATION CODES AND STANDARDS
In the United States, Wolf ovens must be installed in accordance with: 1) State and local codes;
2) National Fuel Gas Code, ANSI-Z223.1 (latest edition), available from American Gas Association,
1515 Wilson Boulevard, Arlington, VA 22209; 3) NFPA-96, Vapor Removal from Cooking Equipment,
(latest edition) available from National Fire Protection Association, Batterymarch Park, Quincy,
MA 02269; and 4) National Electrical Code, NFPA-70 (latest edition).
In Canada, Wolf ovens must be installed in accordance with: 1) Local codes; 2) CAN/CGA-B149.1,
Natural Gas Installation Code (latest edition) or CAN/CGA-B149.2, Propane Installation Code (latest
edition), available from Canadian Standards Association,178 Rexdale Boulevard, Etobicoke, Ontario,
Canada M9W1R3; and 3) Canadian Electrical Code, CSA Standard C22.2 No.3, Electrical Features
of Fuel Burning Equipment (latest edition).
INSTALLING BASIC OVEN
The basic oven must be installed on legs or be mounted on a modular stand. Installations on concrete
bases or other supports restricting air circulation underneath the oven is not advisable and may void
the warranty.
Ovens Mounted on Casters
If the oven is to be installed on casters, you must use a flexible
connector (not supplied ) that complies with the Standard for
Connectors for Movable Gas Appliances, ANSI-Z21.69 (latest
edition) and CAN/CGA 6.16 (latest edition), and a quick-disconnect
device that complies with the Standard for Quick-Disconnect
Devices for Use With Gas Fuel, ANSI-Z21.41 (latest edition) and
CONNECT
CAN1-6.9 (latest edition). Provide a restraining device for the gas
line to limit movement of the oven without depending on the
connector and/or any quick-disconnect device or its associated
piping to limit oven movement. Remove two screws from the rear
of the oven and install the tie down strap shipped with the casters
using these screws (Fig. 1). Attach the gas line strain relief to the
tie down strap at the rear of the oven (Fig. 1).
GAS LINE
STRAIN RELIEF
HERE
PL-53563
Fig. 1
If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect
this restraint prior to turning the gas supply on and returning the oven to its installation position.
Separate instructions for installing casters to the oven are included with the casters.
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Assembling the Legs to the Oven
BACK
The legs must be installed on the bottom of the oven. Gently position the
oven 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 the
24 bolts and lockwashers (6 per leg). Carefully raise the oven to its normal
position.
ASSEMBLING THE STAND TO THE OVEN
FRONT
Attach each of the four leg assemblies to the bottom of the oven with the
24 bolts and lockwashers (6 per leg). Carefully raise the oven to its normal
position. Attach the undershelf to the legs with 8 bolts and lockwashers (2
per leg).
Install the rack guides into the shelf at desired locations (for pan or flat
rack), then attach the rack supports to the top end of the rack guides. Attach
rack supports to the leg assembly by removing one middle bolt and
reattaching back through the end holes in the rack support (Fig. 2).
PL-53274
Fig. 2
ASSEMBLING STACKED OVENS (OPTIONAL)
STACKING FLUE
Unpack the ovens and stack kit. Position the oven to be
used as the bottom oven on its back for access to the
oven bottom, taking care not to scratch or damage it. The
gas pipe protrudes beyond the back; provide for this
when the oven is tipped back by resting it on suitable
spacers (2 x 4's, etc.). Attach the four leg assemblies with
the 24 bolts and lockwashers (6 per leg).
Place the lower oven (with legs) on the floor and remove
two 7⁄16" (1.1 cm) diameter knockouts on each side of the
top cover. Remove vent guard and discard it.
Move the oven with legs to the installed position and
place upper oven on top of lower oven using the locating
studs.
Install the stacking flue (Fig. 3) with the four screws
provided.
Connect the piping between the top oven and bottom
oven. For all gas supply connections, pipe joint compound
must be resistant to the action of propane gases.
PL-53564
Fig. 3
LEVELING
Make sure that the oven racks are level in the final installed position. If the oven is installed on legs,
turn the adjustable feet in or out to level the oven front-to-back and side-to-side. If the oven is installed
on casters, loosen set screws and turn casters in or out to level the oven front-to-back and side-to-side.
Retighten set screws after leveling.
MANUAL GAS VALVE (ALL MODELS)
The manual gas valve, located behind the small door in the lower front panel, should remain off until
all electrical and gas connections are made and the ovens are ready to be used.
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GAS CONNECTION
GAS DATA
INPUT RATING
MANIFOLD PRESSURE
MODEL
L. P. Gases
(Propane)
L. P. Gases
Natural
Natural
(Propane)
WKG
WKGD
WKGC
WKGX
WKGDX
WKGCX
3.5" W.C.
(0.87 kPa)
10" W.C.
44,000 BTU/hr
44,000 BTU/hr
(2.49 kPa)
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 be
installed in the gas line ahead of the oven.
Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of
3
⁄
4" (1.9 cm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint compound.
The ovens are equipped with fixed burner orifices which coincide with installation elevation.
The oven is provided with a regulator integral to the gas solenoid valve and requires no external
regulator.
Natural gas pressure regulators are preset for 3.5" W.C. (Water Column) (0.9 kPa); propane gas
pressure regulators are preset for 10" W.C. (2.5 kPa).
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1⁄2 psig (3.45 kPa), the oven and its individual shutoff valve must be
disconnected from the gas supply piping system.
When gas supply pressure is 1⁄2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply
system by closing its individual manual shutoff valve.
AIR ADJUSTMENT
Although main burner air is adjusted before shipment, it should be checked at the time of installation.
Excessive air will cause flames to lift off a burner when cold or may cause flash-back during normal
cycling of oven, particularly when propane gas is used.
Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame
chamber and heat exchanger tubes.
Contact your local Wolf Range servicer if required.
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VENT SYSTEM
DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended
that the flue gases be ventilated to the outside of the building through a ventilation system installed by
qualified personnel.
Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be
purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any
such device will void all oven certifications and warranties. When the diverter is supplied, it may be
connected to a Type “B” vent.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of
18" (45 cm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from Vapor
Removal from Cooking Equipment, NFPA Standard No. 96 (latest edition), available from the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
WARNING: APPLIANCES EQUIPPED WITH FLEXIBLE ELECTRICAL POWER SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THIS PLUG MUST BE CONNECTED
INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT
THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE
GROUNDING PRONG FROM THE PLUG.
WKG series ovens with120 Volt / 60 Hertz / 1 Phase electrical specification are equipped with a cord
and plug as standard equipment.
A wiring diagram is located on the inside of the control housing.
ELECTRICAL DATA
Minimum Circuit Ampacity
Models
Volts / Hertz / Phase
Maximum Protective Device
AMPS
120 / 60 / 1
208 / 60 / 1
240 / 60 / 1
15
15
15
15
15
15
15
WKG, WKGD, WKGC,
WKGX, WKGDX, WKGCX
240 / 50 / 1
220 / 380 (3W) / 50 / 3
220 / 380 (4W) / 50 / 3
240 / 415 (4W) / 50 / 3
Compiled in accordance with the National Electrical Code, NFPA-70 (latest edition).
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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)
MASTER SWITCH
MASTER SWITCH
MASTER SWITCH
MASTER SWITCH
ON
ON
ON
ON
OFF
OFF
OFF
OFF
OVEN COOL
OVEN COOL
OVEN COOL
OVEN COOL
ON
HEAT
ON
ON
ON
HEAT
HEAT
HEAT
IGNITION
IGNITION
OFF
IGNITION
OFF
IGNITION
THERMOSTAT
OFF
200
400
350
200
400
425
450
350
375
375
325
325
150
150
300
275
F
F
500
300
275
500
C
C
425
450
250
250
200
200
100
100
450
450
250
400
250
225
250
250
225
400
200
475
500
250
300
475
500
300
350
350
150
F
150
F
200
150
250
100
C
100
C
TEMPERAT1U5R0 E
TEMPERATURE
TEMPERATURE
TEMPERATURE
TIMER
OFF
TIMER
OFF
OFF
TIMER
0
0
5
OFF
OFF
0
10
0
5
1
2
60
55
50
5
OFF
0
10
15
20
25
5
1
60
55
50
15
20
4
45
2
4
30
40
25
3
35
45
LIGHTS
ON
30
FAN SPEED
HI
LIGHTS
ON
FAN SPEED
HI
40
3
35
LIGHTS
ON
FAN SPEED
HI
LIGHTS
ON
FAN SPEED
HI
LO
LO
LO
LO
OFF
OFF
LO
LO
LO
LO
OFF
OFF
PL-53560
PL-53557
PL-53559
PL-53558
Fig. 4
Fig. 5
Master Switch
ON — Turns oven control circuits on.
OFF — Turns oven control circuits off.
OVEN COOL — Allows the fan motor to run with the doors ajar to speed ovencooling.
On Light (Amber)
Heat Light (White)
— Lit when Master Switch is positioned at ON.
— Comes on and goes off when the burner cycles on and off.
No Ignition Light (Red) — Comes on if burner fails to ignite. When lighting the oven, the No Ignition
Light flashes.
Thermostat
— Controls oven temperature during cooking operation.
Timer (1 Hr. or 5 Hr.)
— Sets the Bake time. Buzzer sounds continuously after Timer counts down
to 0. Oven does not turn off. Turn Timer Off to stop buzzer. When oven
is not in use, keep timer at Off position.
Fan Switch
— Allows you to select High or Low Fan Speed.
— Turns the lights in the oven On or Off.
Light Switch
– 9 –
CONTROLS (Models WKG, WKGX, WKGD, WKGDX With Roast & Hold)
Models WKG, WKGX With Roast & Hold (Fig. 6)
Models WKGD, WKGDX With Roast & Hold (Fig. 7)
MASTER SWITCH
ON
MASTER SWITCH
ON
MASTER SWITCH
ON
MASTER SWITCH
ON
OFF
OFF
OFF
OFF
OVEN COOL
OVEN COOL
OVEN COOL
OVEN COOL
200
400
425
450
350
200
400
425
450
350
OFF
OFF
375
375
325
325
150
150
300
275
300
275
F
F
500
500
C
250
C
250
250
225
200
100
200
100
450
450
250
225
475
500
250
475
500
150
F
400
200
400
200
250
150
250
350 300
150
150
F
250
100
C
100
C
350 300
TEMPERATURE
TEMPERATURE
TEMPERATURE
TEMPERATURE
OFF
0
OFF
0
OFF
0
OFF
0
5
4
1
2
5
4
1
2
5
4
1
2
5
4
1
2
3
3
3
3
R & H TIMER
R & H TIMER
R & H TIMER
R & H TIMER
TIMER
0
TIMER
0
OFF
0
OFF
0
5
5
OFF
OFF
60
60
10
10
5
4
1
2
5
4
1
2
55
50
15
20
55
50
15
20
45
25
45
25
3
3
40
30
40
30
TIMER
35
35
TIMER
LIGHTS
ON
LIGHTS
ON
LIGHTS
ON
LIGHTS
ON
NORMAL
R & H
NORMAL
R & H
NORMAL
R & H
NORMAL
R & H
FUNCTION
FUNCTION
FUNCTION
FUNCTION
OFF
OFF
OFF
OFF
LIGHTING INSTRUCTIONS
LIGHTING INSTRUCTIONS
LIGHTING INSTRUCTIONS
LIGHTING INSTRUCTIONS
TURN GAS "OFF"
PUSH MASTER SWITCH "ON"
IF BURNER FAILS TO LIGHT
TURN GAS "OFF"
MINUTES FOR RETRIAL
TURN GAS "OFF"
PUSH MASTER SWITCH "ON"
IF BURNER FAILS TO LIGHT
TURN GAS "OFF"
MINUTES FOR RETRIAL
TURN GAS "OFF"
PUSH MASTER SWITCH "ON"
IF BURNER FAILS TO LIGHT
TURN GAS "OFF"
MINUTES FOR RETRIAL
SHUTDOWN INSTRUCTIONS
TURN GAS "OFF"
PUSH MASTER SWITCH "ON"
IF BURNER FAILS TO LIGHT
TURN GAS "OFF"
WAIT MINUTES FOR RETRIAL
SHUTDOWN INSTRUCTIONS
WAIT
5
WAIT
5
WAIT
5
5
SHUTDOWN INSTRUCTIONS
SHUTDOWN INSTRUCTIONS
TURN GAS AND MASTER SWITCH "OFF"
TURN GAS AND MASTER SWITCH "OFF"
TURN GAS AND MASTER SWITCH "OFF"
TURN GAS AND MASTER SWITCH "OFF"
PL-53556
PL-53555
PL-53553
PL-53554
Fig. 6
Fig. 7
Master Switch
ON — Turns oven control circuits on.
OFF — Turns oven control circuits off.
OVEN COOL — Allows the fan motor to run with the doors ajar to speed ovencooling.
On Light (Amber)
Heat Light (White)
— Lit when Master Switch is On.
— Comes on and goes off when the burner cycles on and off.
No Ignition Light (Red) — Comes on if burner fails to ignite. When lighting the oven, the No Ignition
Light flashes.
Thermostat
— Controls oven temperature when Function Switch is on Normal or during
the first stage of Roast & Hold.
Roast & Hold Timer
— Sets the first stage cooking time in Roast & Hold.
Timer (1 Hr. or 5 Hr.) — Sets the Bake time when Function Switch is on Normal. Buzzer sounds
continuously after Timer counts down to 0. Oven does not turn off at end
of cycle. Turn Timer Off to stop buzzer. When oven is not in use, keep
Timer at Off position.
Function Switch
Light Switch
— Allows you to select Normal or Roast & Hold.
Normal: Uses the regular timer and High fan speed.
Roast & Hold uses the R & H Timer for the first stage of roasting at the
thermostat setting, selects a Hold temperature of 160°F during second
stage roasting, and uses Low fan speed when burners are on.
— Turns the lights in the oven On or Off.
– 10 –
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BEFORE FIRST USE
Before using the oven for the first time, it must be "burned in" to release any odors that might result from
heating the new surfaces in the chamber.
1. Using a clean damp cloth, wipe the inside of the oven, including the racks.
2. Close the oven doors, push the Master Switch to ON, turn the Thermostat to 300°F (149°C), and
allow the oven to cycle for 2 hours or until no odor is detected, before pushing the Master Switch
OFF.
LIGHTING THE WKG SERIES OVENS
1. Turn the main gas supply ON.
2. Turn the gas control valve (located behind the small door on the lower front panel) ON.
3. Push the Master Switch ON and turn the Thermostat to its maximum setting. Both the ON and
HEAT lights should come on. If the HEAT light is not on, make sure the oven door(s) are closed.
4. If the oven fails to light, the red NO IGNITION light will be lit and remain on. Push the Master
Switch OFF. Turn the gas supply off.
5. Wait 5 minutes before repeating Steps 1 through 4.
If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.
USING THE WKG SERIES OVENS
Preheating
1. Select the proper rack arrangement for the product to be cooked. Refer to RACK
ARRANGEMENTS, page 17.
2. Make sure the doors are closed.
3. Push the Master Switch ON. The amber ON light will come on, indicating that power to the oven
is on.
4. Set the two-speed Fan Switch to the desired setting.
5. Set Thermostat as desired. The Heat light will come on and remain on until the oven reaches set
temperature (approximately 10 to 15 minutes for settings from 300°F (149°C) to 400°F (204°C).
Refer to SUGGESTED COOKING GUIDELINES for temperatures and times for various products.
6. Prepare product and place in suitable pans. When the white Heat light goes off, the oven has
reached the desired preheat temperature.
Cooking
1. Open the doors and load the product into the oven. Place pans in the center of the racks. Close
the doors.
2. Set the Timer. After the preset time lapses, turn the timer OFF to stop the alarm.
3. When product is done, open the doors and carefully remove cooked product from the oven. Wipe
up any spills.
– 11 –
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Roast & Hold (When Equipped)
1. Turn the oven ON.
2. Set the oven Cooking temperature to the desired setting.
3. Position the function switch on Roast & Hold.
4. Set the Roast & Hold Timer to the desired time.
• The oven will roast the product for the time set on the Roast & Hold Timer at the temperature set
by the oven Thermostat. After the time has elapsed on the Roast & Hold Timer, the oven control
will automatically switch to the Hold temperature of 160°F (71°C). In Hold mode, the oven will
maintain a temperature of 160°F (71°C) until the oven is turned OFF. The Blower Fan will run at
Low speed while the burner is ON and the unit is operating in Roast & Hold.
Changing to Roast & Hold
1. Flip the function switch to the Normal position or turn the Master switch OFF.
2. Repeat the Roast and Hold instructions above.
Turning Roast & Hold OFF
1. Flip the function switch to the Normal position or turn the Master switch OFF.
End of Day
1. Turn the Thermostat OFF.
2. Push the Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven.
3. When oven has cooled sufficiently, push the Master Switch OFF.
4. Turn the gas valve (located behind panel) OFF and clean oven.
Extended Shutdown
Repeat Steps 1 through 4 above. Unplug oven and shut off manual gas valve.
CONSERVING ENERGY — ALL MODELS
• Turn off unused equipment.
• Adjust menu patterns and cooking/baking schedules for optimum equipment use.
• Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.
• Preheat only to required cooking temperature for specific food — not higher.
• Do not open the oven door unless absolutely necessary.
• Keep area around the oven door clean and free of food particles.
• Any obstruction that prevents the door from closing completely will adversely affect oven
efficiency.
– 12 –
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PROGRAMMABLE CONTROLS (Models WKGC, WKGCX)
Always displays [HR:Min] when setting the Time.
Displays [HR:Min] if the countdown Time is more than 1 Hour.
Displays [Min:Sec] if the countdown Time is less than 1 Hour.
Displays Temperature in °F.
R & H
MODE
Indicates the oven is in the Roast and Hold Mode.
Indicates the oven is preheated and ready for cooking.
Indicates the oven is preheating.
R & H
OVEN
OVEN
MODE
READY
HEATING
OVEN
READY
MENU SELECT
PRIMARY
OVEN
HEATING
SECONDARY
1
Primary indicates Menu Items 1, 3, or 5.
Secondary indicates Menu Items 2, 4, or 6.
PRIMARY
SET
2
3
4
5
SECONDARY
Up arrow increases; Down arrow decreases — a displayed
Time or Temperature value (if arrow keys are lit).
ROAST
&
HOLD
START
STOP
6
TEMPERATURE: Use with SET to set the oven Temperature.
SET: Use with Time or Temperature.
SET
POWER
LIGHTS
ON
ON
TIME: Use with SET to manually set the cooking Time.
Selects Roast and Hold mode; also selects Low Fan Speed.
Press once to start; press a second time to stop.
OFF
ROAST
&
HOLD
OVEN
COOL OFF
START
STOP
PL-53552
Select Menu Cook Times. Press once for Primary (1, 3, or 5).
Press a second time for Secondary (2, 4, or 6). See next page.
1/2
3/4
5/6
1
2
3
Rack Buttons select individual Menu / Rack# Cook Times —
once programmed.
5
4
– 13 –
MANUALLY SETTING THE TEMPERATURE AND COOK TIME
To Set the Temperature
• Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint.
• Use the Up and Down Arrow keys to increase or decrease the displayed Temperature value.
• Press the SET button again to save the Temperature setpoint in the computer.
To Set the Cook Time
• Press the SET button. Press the TIME button. Tine displays to indicate TIME.
• Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min).
• Press the SET button again to save the Time setting in the computer.
To Start Cooking
• Press the START / STOP button.
• The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [min: sec] below.
• The buzzer will sound. To silence the buzzer, press the START / STOP button again.
* The control retains the manual settings for Temperature and Time.
TO PROGRAM MENU ITEM and RACK # Cook Times
Factory Preset and Programmable Cook Times are shown in the table, below:
PROGRAMMABLE VALUES
RACK 2 RACK 3
COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME
FACTORY PRESET
MENU ITEM
MENU
ITEM
MENU SELECTION
MENU ITEM
RACK 1
RACK 4
RACK 5
COOK TIME
1 / 2 Primary
1
2
3
4
5
6
10 min.
15 min.
20 min.
25 min.
30 min.
35 min.
1 / 2 Secondary
3 / 4 Primary
3 / 4 Secondary
5 / 6 Primary
5 / 6 Secondary
The Primary indicator light with Menu 1 / 2 selects Menu Item 1 (Factory Preset Cook Time = 10
minutes). The Secondary indicator light with Menu 1 / 2 selects Menu Item 2 (Factory Preset Cook Time
= 15 minutes). Similarly, for Menu Buttons 3 / 4 or 5 / 6. Any Menu Item Cook Time can be changed
using the procedure below. Rack # Cook Times may be programmed if desired but are not required.
To Change the Time Setting for any Menu Item (1 – 6)
• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.
✤ Select the Menu Item to be programmed (1 – 6). Tine displays to indicate TIME. Use the Up and
Down arrow buttons to increase or decrease the Menu Item's COOK TIME. Repeat this step for
any other Menu Items.
• Press the START / STOP button; LOC displays. Press the START / STOP button a second time
to save the Menu Item(s)' COOK TIME(s).
• Press the START / STOP button once to begin cooking (with the Menu Item's Cook Time). To
exit, press the START / STOP button a second time.
To Program Individual Rack # Cook Times for a Menu Item
• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.
• Select the Menu Item to be programmed (1 – 6); Tine displays to indicate TIME.
✤ Then select the Rack # (1 – 5). [t 1] indicates Rack #1; [t 2] indicates Rack #2; ... [t 5] indicates
Rack #5. Use the Up and Down arrows to increase or decrease the COOK TIME for any Rack #.
• Press the START / STOP button; LOC displays. Press the START / STOP button a second time
to save the Menu / Rack #'s COOK TIME(s).
• To exit program mode, press START / STOP twice.
– 14 –
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Always Set the Temperature Before Setting the Time
• Press the SET button. Press the TEMPERATURE button; StPt displays. Use the Up and Down
Arrow keys to increase or decrease the Temperature. To save, press the SET button again.
At startup, the display will initially show a GROWING BAR. When the oven temperature reaches the Set
Point, the set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is
ready for you to select the Cook Time, Menu Item Cook Time, or Menu / Rack # Cook Time.
Starting a Timed Cycle On All Racks
• Open the door, door will display.
• Place the desired product on any of the five racks.
• Close the door. The display should return to the set temperature or the GROWING BAR.
• Press the Menu Key once for Primary or twice for Secondary to select a Menu Item Cook Time.
• Press the START / STOP button *.
• The timer will count down the time remaining for the Menu Item Cook Time.
• When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.
• To silence the buzzer, press the START / STOP button.
* Pressing the START / STOP button after making a menu selection will time all racks for the
selected menu time.
Starting a Timed Cycle using Programmed Individual Menu / Rack # Cook Time(s)
• After the set Temperature is reached, open the door; door displays. Place product(s) in oven.
• Close the door. The display returns to the set Temperature or the GROWING BAR.
• Select the Menu Item (once for Primary or twice for Secondary) and the Rack # to select the Menu
/ Rack # Cook Time. If using simultaneous cook times, select the other Menu / Rack #'s.
• The timer selects the Rack # with the shortest Cook Time and counts down to 00:00.
• The buzzer sounds and the Rack # flashes. To silence the buzzer, press the flashing Rack #.
• Open the door; door displays; remove the finished product; close the door.
✣ The next shortest Cook Time displays, its Rack # flashes and the time counts down to 00:00.
• The buzzer sounds. Press the flashing Rack #. Open the door, door displays. Remove the
product, close the door. Repeat from ✣ until all Rack #'s are done.
To Display the Actual Oven Temperature
• Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released.
To End a Cooking Cycle
At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking
cycle, press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #.
To cancel a cooking cycle which might have been started in error, press and hold the Rack button to
be terminated and press START / STOP at the same time.
Door and Timing
Opening the door while loading additional product will interrupt all timing functions until the door is
closed and the timer resumes. For example, if a product time had diminished to 1 minute and the door
was opened for 30 seconds and then closed, the timer would still show 1 minute.
SETTING THE OVEN FOR ROAST & HOLD
• Press the Roast & Hold button to select Roast & Hold.
• Set the first stage Temperature and the Cook Time as described in: MANUALLY SETTING THE
TEMPERATURE AND COOK TIME. Press START / STOP to begin cooking.
* The HOLD Temperature is preset by the computer control at 150°F (66°C).
* The LOW FAN SPEED is present during Roast & Hold. Use R&H to select LOW FAN SPEED.
– 15 –
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ROAST AND HOLD OPERATION — (When Equipped)
Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is
regulated by the Temperature setpoint and the Roast & Hold Timer setting. After the time counts down
to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the heating elements are off
as the temperature in the oven declines to the Hold Temperature. The doors should remain closed
during Second Stage Cooking.
When the Hold temperature is reached, the display flashes HOLD. Temperature in the oven will be
maintained at the Hold temperature until the oven is turned off.
ROAST AND HOLD DIAGRAM - Time vs. Temperature
OVEN TEMPERATURE
SHORT BEEP.
400ºF
300ºF
200ºF
100ºF
TIMER DISPLAY COUNTS DOWN.
TIMER DISPLAYS "HOLD."
ROAST THERMOSTAT OFF.
HEATERS OFF UNTIL HOLD
TEMPERATURE IS REACHED.
COOKING FROM
STORED HEAT
HEATERS MAINTAIN
HOLD TEMPERATURE.
TIMER DISPLAY FLASHES
"HOLD."
LOAD PRODUCT
INTO OVEN
PRODUCT TEMPERATURE
TEMP.
PREHEAT
FIRST STAGE COOKING
SECOND STAGE
HOLDING
COOKING
(DO NOT OPEN
DOORS)
TIME
PL-53493
PROPER UTENSILS
The use of proper utensils can enhance oven operation. Medium and light weight pans allow the
product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air
circulation.
OPERATING HINTS
When using the convection oven for the first time with a particular food, check the degree of doneness
periodically before the suggested time has elapsed, to make sure the desired doneness is achieved.
Record your temperature and time settings for various products. The convection oven can provide
consistent, repeatable results.
The convection oven is faster than conventional deck-type ovens; temperature settings are lower and
cook times are shorter. Since recipes and foods are subject to many variations and tastes, the
guidelines regarding Times and Temperatures in this manual are SUGGESTIONS ONLY. Experiment
with your food products to determine the cooking temperatures and times that give you the best results.
– 16 –
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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 sequence
starting at the bottom (Fig. 8).
Arrangement #1 — Five racks in Positions #2, #4, #6, #8,
and #10 for cookies or reconstitution of frozen lunches at
#11
maximum capacity. These are also the recommended
#10
positions for general baking in sheet pans with products
#9
not over 21⁄2" (6.4 cm) high.
#8
#7
Arrangement #2 — Four racks in Positions #1, #4, #7, and
#10 are for general baking in sheet pans, muffin pans, pie
or cake tins, and pudding pans 31⁄2" (8.9 cm) high with
products not over 4" (10.2 cm) high. This arrangement can
also be used for casseroles or meat dishes in #200 series
food service pans 12" x 20" x 21⁄2" (30.4 x 50.8 x 6.4 cm).
#6
#5
#4
#3
#2
#1
Arrangement #3 — Three racks in Positions #1, #5, and
#9 are for baking breads or cakes in loaf or tube pans and
high meringue pies. This arrangement can also be used
PL-52806
RACK POSITION
for casseroles, meat dishes or cooking in pans up to 51⁄2
(14 cm) deep with products up to 6" (15.2 cm) high.
"
Fig. 8
Arrangement #4 — Two racks in Positions #1 and #6 are for cooking turkeys and other roasts up to
7" (17.8 cm) high.
With the rack in Position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as
much in a convection oven as in a conventional oven. Therefore, it is usually necessary to allow fuller
proof, 21⁄2 to 3 times increase in volume for best results.
Pies: When baking pies in your convection oven, 3 or 4 pies should be put on an 18x26" sheet or bun
pan. This procedure helps the bottom crust to bake, makes handling easier, and reduces the possibility
of boilover spoiling the appearance of the pies on the lower racks.
HIGH LIMIT SWITCH
All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent
overheating. The high limit switch operates independently and will automatically shut the oven down
should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut
the oven down and contact your local Wolf Range authorized service agency.
– 17 –
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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" (30.4 x 50.8 x 2.5 cm), full of water may be placed in the oven bottom.
This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2 – 21⁄2" (5.1 – 6.4 cm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given
temperature.
ROASTING TEMPERATURE CHART
TEMP
PRODUCT
°F
(°C)
APPROXIMATE TIMES
Standing Rib Roast — Oven Ready
250
(121)
3 to 4 Hrs. — Rare
4 to 41⁄2 Hrs. — Med.
4 Hrs. — Med.
Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg)
Veal Roast — 15 lb. (6.8 kg)
275
300
(135)
(148)
3 Hrs. — Med. Well
Turkeys — 15 to 20 lb. (6.8 to 9.1 kg)
Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg)
300
350
(148)
(176)
3 Hrs.
45 to 60 Minutes
COOKING HINTS
Forced air convection cooking is faster than conventional oven cooking, and therefore, overcooking
is more common. Do not cook products faster than is practical for the best results. Since forced
convection supplies heat to the surface of the product, the thicker or more massive a product is for its
type, the longer it will take to absorb enough heat to cook.
The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you
may wish to use a temperature of up to 25 F° (14 C°) higher or lower than the recipe, for the particular
product result that you prefer.
Once established, convection oven Time and Temperature settings should be noted on your recipe.
SUGGESTED COOKING GUIDELINES
Recommended temperatures, times, and number of racks are intended as a guide only. Adjustments
must be made to compensate for variations in recipes, ingredients, preparation, and personal
preference in product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good
commercial recipe with reduced cooking times.
– 18 –
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RECOMMENDED TEMPERATURES, TIMES, AND NUMBER OF RACKS FOR BAKING
TEMPERATURE
TIME IN
MINUTES
NO. OF
RACKS
PRODUCT
°F
(°C)
Cakes
Sheet Cakes
18 x 26 x 1" (45.7 x 66 x 2.5 cm) Pan
Scaled 41⁄2 to 6 lb. (2-2.7 kg) / pan
Scaled 6 to 71⁄2 lb. (2.7-3.4 kg) / pan
Sheet Cakes
325-360
335-350
(162-182)
(168-177)
20 to 23
22 to 25
5
4
18 x 26 x 2" (45.7 x 66 x5 cm) Pan
Scaled 10 to 12 lb. (4.5-5.4 kg) / pan
Or, two 12 x 18 x 2" (30.5 x 45.7 x 5 cm) pans
Scaled 5 to 6 lb. (2.3-2.7 kg) / pan.
300-325
300-325
(149-162)
(149-162)
25 to 35
25 to 35
4
3
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1" (45.7 x 66 x 2.5 cm)
Scaled 5 to 6 lb. (2.3 to 2.7 kg) per pan
Loaf or Tube Pans
300-325
315-340
(149-162)
(157-171)
15 to 20
20 to 30
4
3 – 4
Cupcakes
350-400
350-375
(177-204)
(177-190)
6 to 12
4
Frozen Fruit Pies
30 to 45
3 – 4
Pumpkin or Custard Pies
Cobblers
300-350
350-400
350-425
350-375
(149-177)
(177-204)
(177-218)
(177-190)
30 to 45
30 to 45
6 to 10
3 – 4
3 – 4
2 – 4
3 – 5
12 x 18 x 2" (30.5 x 45.7 x 5 cm) or
12 x 20 x 21⁄2" (30.5 x 50 x 6.3 cm)
Meringue Pies
Fruit Turnovers
18 x 26 x 1" (45.7 x 66 x 2.5 cm) Pans
15 to 25
NOTE: Pies and cobblers; fruit, custard,
and pumpkin pies in pie pans should be
placed on 18x26x1" (45.7x66x2.5 cm)
pans for baking.
Cookies
Rolled or Pressed
Drop
350-400
350-400
(177-204)
(177-204)
6 to 12
6 to 15
3 – 5
3 – 5
Brownies
350
(177)
12 to 20
4 – 5
Yeast Breads NOTE: Yeast breads should
be fully proofed for best results.
Rolls — 1 oz.
11⁄2 to 21⁄2 oz.
350-400
350-400
(177-204)
(177-204)
5 to 10
8 to 15
3 – 4
3 – 4
Loaf Bread — 1 lb. (453.4 g)
325-375
(162-190)
20 to 40
3(30) Pans
2(20) Pans
Sweet Rolls & Danish Pastry
Biscuits — Rolled 1⁄2" (1.3 cm) Thick
Muffins
325-375
350-400
325-375
335-400
(162-190)
(177-204)
(162-190)
(168-204)
5 to 15
5 to 15
6 to 18
10 to 20
3 – 4
3 – 4
3 – 4
4
18 x 26 x 1" (45.7 x 66 x 2.5 cm) pan,
5 – 7 lb. (2.3 – 3.2 kg) / pan
18 x 26 x 2" (45.7 x 66 x 5 cm) pan,
8 – 20 lb. (3.6 – 9 kg) per pan
335-400
335-385
(168-204)
(168-196)
15 to 25
10 to 20
4
Corn Muffins
3 – 4
– 19 –
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REHEATING PREPARED FOODS
TEMPERATURE
TIME IN
MINUTES
NO. OF
RACKS
PRODUCT
°F
(°C)
Frozen French Fries
400-450 (204-232)
6 to 8
2 to 3
4
Frozen TV Dinners
350-400 (177-204)
300-350 (149-177)
10 to 12
10 to 20
2 – 5
2 – 5
Frozen Entrees
3
⁄
4" to 1" (1.9 – 2.5 cm) Thick
Frozen Meals, 8 oz. Foil Pkg.
Fish Sticks & Portions
Frozen Breaded, 1 oz.
21⁄2 to 3 oz.
350-400 (177-204)
20 to 30
2 – 5
350-400 (177-204)
350-375 (177-190)
6 to 10
8 to 15
2 – 4
2 – 4
Chicken Pieces
Broiled or Oven Fried
2 to 21⁄2 lb. (0.9 to 1.1 kg) / bird
21⁄2 to 3 lb. (1.1 to 1.4 kg) / bird
375-425 (190-218)
350-400 (177-204)
8 to 15
15 to 25
2 – 5
2 – 4
Lobsters — 1 to 11⁄2 lb. (0.45 to 0.7 kg)
Lobster Tails — Frozen
400-450 (204-232)
350-400 (177-204)
400-450 (204-232)
8 to 14
10 to 15
5 to 6
2 – 4
2 – 4
2 – 6
1
3
⁄
2
to ⁄4 lb. (0.2 to 0.3 kg)
Hamburger Patties
8 per lb., Med. to Well Done
6 per lb.
4 per lb.
400-450 (204-232)
375-450 (190-232)
7 to 10
8 to 12
2 – 6
2 – 6
CASSEROLES
Food Service Pans
2" to 3" (5.0 to 7.6 cm) deep
3" to 4" (7.6 to 10.2 cm) deep
325-375 (162-190)
325-375 (162-190)
15 to 25
20 to 35
2 – 4
Ramekins or Foil Pans
Up to 11⁄2" (38.1 mm) deep
Frozen
350-400 (177-204)
5 to 6
4 – 5
2 – 4
10 to 15
MISCELLANEOUS PRODUCTS
Baked Potatoes
120 count per 50 lb. (22.7 kg)
100 count per 50 lb. (22.7 kg)
80 count per 50 lb. (22.7 kg)
400-450 (204-232)
400-450 (204-232)
400-425 (204-218)
20 to 25
25 to 40
30 to 45
2 – 5
2 – 5
2 – 5
Pizza — Frozen or With
Prebaked Crust
425-475 (218-232)
400-425 (204-218)
5 to 10
8 to 10
2 – 4
2 – 4
Grilled Cheese Sandwiches
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CLEANING
WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT
SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.
Allow the oven to cool before cleaning.
Heat Return Tube
The Heat Return Tube opening should never be blocked. The Heat Return Tube should be kept clean
at all times for proper operation of the oven. Clean this tube with standard oven cleaner at least once
a week. Be sure to thoroughly clean all cleansing solution off the tube before using the oven again. It
is also recommended that the oven be run at 400°F (204°C) for 20 minutes before using to burn off any
cleaning solution that was not thoroughly rinsed from the tube.
Daily
Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be
removed with detergent. (DO NOT USE "DAWN".) Rinse thoroughly and wipe dry with a soft clean
cloth.
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry
with a soft clean cloth.
Nickel plated racks and rack supports may be removed for cleaning.
For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser
(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always
rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas
caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water
and dry with a soft cloth.
Do not use scouring powder on the glass window; it will scratch and fog the glass.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat at 500°F (260°C) and the control at 10 and allowing the oven to run
unloaded for 30 to 45 minutes.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three basic things that can breakdown the surface layer of stainless steel and allow corrosion
to develop: 1) Abrasion; 2) Deposits and water; and 3) Chlorides.
Avoid abrasion from rubbing with steel pads, wire brushes, or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products
such as Cameo, Talc, or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or
certain filters can eliminate these mineral deposits. Other deposits from food or lubrication must be
properly removed by cleaning. Use mild detergent and non-chloride cleaners. Rinse thoroughly. Wipe
dry. If using chloride containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel
corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or
Super Sheen) for extra protection and lustre.
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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 DISCONNECT
SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE PERFORMING ANY
MAINTENANCE.
LUBRICATION
The fan motor comes with sealed bearings and requires no lubrication.
VENT
Periodically check the flue, when the oven is cool, to be sure it is free of obstructions.
REPLACING LAMPS
• Allow oven to cool.
• Remove all racks by pulling forward, lifting up and out.
• Unscrew glass dome from light body.
• Replace the bulb.
• Reassemble glass dome and racks.
TROUBLESHOOTING
Problem
Possible Cause
Suggested Corrective Action
Uneven browning 1. Oven is too hot.
or overcooked
edges.
1. Reduce temperature setting (refer to Cooking Guidelines).
2. Too many racks used.
2. Use fewer racks to allow better circulation.
Product pulling to 1. Oven is not level.
edge of pan or
spilling.
1. Level oven racks - side to side and front to back. The rack
should check dead level side to side and level to 1/8" low at the
front from front to back.
2. Sheet pans are warped. 2. Keep pans used for baking batter separate from general
purpose pans. If any pan shows a tendency to warp, remove it
from the baking group.
Excessive
shrinkage.
1. Failure to maintain water 1. Place pan of water in bottom of oven measuring 12 x 20 x 1"
in oven.
(30.5 x 51 x 2.5 cm).
2. Roasting temperature
too high.
2. Reduce temperature.
No Ignition Light
remains lit for more
than 20 seconds
after 3 trials.
No gas supply.
•
Turn oven off for 5 minues before attempting to relight.
• Check gas supply valves to be sure they are open.
• Check electrical power source and connections.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this oven in the United States, call your local
Wolf Range service representative. For service and parts information in Canada, contact the Wolf
Range service provider in your area.
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IMPORTANT INFORMATION
When requesting information, Owner’s Guides, replacement parts or service, always
refer to the model and serial number of your unit. The serial number of your appliance
is located on the rating plate. For your convenience, space is provided below to
record this information for future reference.
SERIAL NO.
MODEL NO.
DEALER:
INSTALLATION DATE:
IMPORTANT
This equipment is design certified by a Nationally
Recognized Testing Laboratory, to the appropriate
National Standards as indicated on the Equipment
Rating Plate. Any modification without written
permission of The Wolf Range Company LLC voids
the certification and the warranty of this unit.
NOTICE: When this appliance is installed with casters, it must be installed with the casters supplied, a connector
complying with either the standard for Connectors of Movable Gas Appliances, ANSI Z21.69 or CAN/CGA-
6.16, and a quick disconnect device which complies with either Quick Disconnect Devices for Use with Gas
Fuel, ANSI Z21.41 or CAN1-6.9. It must also be installed with restraining means to guard against transmission
of strain to the connector, as specified in the appliance manufacturer’s instructions.
If an appliance is equipped with casters and is connected to the supply piping by means of a connector for
movable appliances, the user and maintenance personnel must be aware that there is a restraint on the appliance
and if disconnection of the restraint must be reconnected after the appliance is returned to its original installed
position.
FOR SAFE OPERATION AND PROPER VENTILATION, KEEP SPACE BETWEEN
COOKING EQUIPMENT AND HOOD FREE FROM ANY OBSTRUCTIONS.
Your selection of Wolf equipment is your assurance of quality and dependability that reflects over 65 years of
experience in manufacturing the finest commercial gas cooking equipment. You can always rely on your Wolf
dealer and The Wolf Range Company LLC to stand behind every Wolf product anywhere in the world. For
additional equipment, service and information, contact your Wolf dealer.
19600 S. Alameda St., Compton, California 90221-6291
P. O. Box 7050, Compton, California 90240-7050
(310) 637-3737 • FAX (310) 637-7931 • (800) 366-WOLF
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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 and
workmanship. This warranty shall be in effect for one (1) year from the date of installation, but shall not exceed eighteen (18)
months from the date of shipment. The warranty is limited, at the option of the company, to the replacement or repair of any
part found by the company to be defective. The warranty covers normal labor charges for products or parts installed in the
United States and Canada. Labor charges shall be covered to the extent the performance is effected within 50 miles from an
authorized servicer.
THE WARRANTY DOES NOT COVER:
THE OWNER SHALL BE
RESPONSIBLE FOR:
•
•
•
Misused, abused or improperly installed.
Exposure to harsh chemicals.
•
Proper installation and compliance with
local codes.
Altered or modified by persons other than authorized
Wolf servicers.
•
•
Supplying proper gas type and pressure.
Making product reasonably accessible for
service.
•
•
•
Where serial numbers have been altered or removed.
Damaged during transit or handling.
•
Electrical connections, ventilation
requirements and scheduled maintenance.
Damaged by other than genuine Wolf replacement
parts.
•
•
Observation of instructions in owner’s manual.
Use of authorized servicers only.
•
•
Damaged by flood, fire or other acts of God.
Cleaning, Adjustments or Calibrations.
The product is intended to be used for commercial purposes. The warranty is void if the product is used for other than
commercial purposes. Replacement parts must be supplied by Wolf authorized servicers and defective parts returned intact to
the same. Documents verifying ownership and installation date are required. Stainless steel fry tanks are warranted for five (5)
years from the date of installation. Labor shall be covered for one (1) year. No warranty applies to range light bulb.
Warranty applies only to products manufactured on or after April 1, 1995 according to the manufacture/date code. The
company shall not be liable for any incidental or consequential damages, direct or special damages, claims of loss of use,
claims of loss of profit, or any other loss, cost or expense.
THIS WARRANTY CONSTITUTES THE EXCLUSIVE REMEDY OF THE COMPANY.
THE WARRANTY SET FORTH HEREIN, IS EXCLUSIVE AND IN LIEU OF ANY OTHER
WARRANTY, EXPRESS OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, WARRANTIES
OF MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE.
Some areas do not allow limitations on whether, or how long, an implied warranty lasts, so the limitation may not apply to
you. Some areas do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or
exclusion may not apply to you.
This warranty gives you specific rights, you may also have other rights that vary from location to location.
19600 South Alameda Street, Compton, California 90221
(310) 637-3737 • FAX (310) 637-7931 • (800) 366-WOLF
®
FORM 31133 Rev. A (Aug. 2000)
PRINTED IN U.S.A.
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