Wolf Oven WKG ML 126620 User Manual

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)  
 
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  
– 3 –  
 
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.  
– 4 –  
 
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.  
– 5 –  
 
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 716" (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.  
– 6 –  
 
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 12 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 12 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.  
– 7 –  
 
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).  
– 8 –  
 
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 –  
 
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 –  
 
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 –  
 
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 –  
 
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 –  
 
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 –  
 
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 212" (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 312" (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 212" (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 512  
(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, 212 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 –  
 
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 – 212" (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 412 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 –  
 
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 412 to 6 lb. (2-2.7 kg) / pan  
Scaled 6 to 712 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 212" (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.  
112 to 212 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 12" (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 –  
 
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.  
212 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 212 lb. (0.9 to 1.1 kg) / bird  
212 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 112 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 112" (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  
– 20 –  
 
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.  
– 21 –  
 
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.  
– 22 –  
 
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  
– 23 –  
 
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.  
– 24 –  
 

Westinghouse Flat Panel Television EW32S5KW User Manual
XtremeMac Greenhouse Kit XGC 1e User Manual
Zanussi Convection Oven 239503 User Manual
Zanussi Refrigerator Di220 95 User Manual
Zanussi Washer Dryer WDJ1015 A User Manual
Zanussi Washer Dryer ZKI245 User Manual
Zanussi Washer FL1025 User Manual
Zanussi Washer ZWI 71201 WA User Manual
Z Com Network Router IMS01T05 E2 User Manual
Zebra Technologies Printer ZXP 7 Thermal Printer User Manual