Wolf Convection Oven WKE ML 126755 User Manual

OWNER’S MANUAL  
INSTALLATION & OPERATION  
WKE SERIES  
ELECTRIC  
CONVECTION OVENS  
MODELS  
WKE  
ML-126755  
ML-126756  
ML-126757  
ML-126758  
ML-126759  
ML-126760  
WKED  
WKEC  
WKEX  
WKEDX  
WKECX  
THE WOLF RANGE COMPANY LLC  
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 31162 (Apr. 2000)  
 
Installation, Operation, and Care of  
WKE SERIES  
ELECTRIC CONVECTION OVENS  
SAVE THESE INSTRUCTIONS  
GENERAL  
The WKE Series Electric Convection Ovens feature a 500°F thermostat, timer, porcelain interior, and  
1
a two-speed, 2 HP blower motor as standard equipment. Ovens equipped with standard voltages are  
208 or 240 Volt, 60 Hertz, single- or three-phase. Ovens equipped for 480 volt, 60 Hertz, single- or  
three-phase electrical specifications are optional.  
The WKE Series Oven is a single cavity oven furnished with five racks. Independently opening doors  
are standard; simultaneously opening doors with chain mechanism underneath are optional. Oven  
lights with on-off switch are standard on all models.  
An open stand with lower storage rack is available as an option.  
Stacked ovens are furnished with either Stacking Kit 426983G3 (8" LEGS) or Stacking Kit 426984G3  
(CASTERS) for mounting one oven on top of the other.  
Additional racks are available as accessories.  
Features of the models are shown below:  
FEATURES & OPTIONS  
Stack  
Kit  
& Hold Timer with  
Legs *  
Stand Stand  
with with  
Rack Rack &  
& Feet Casters  
Oven  
Oven  
Stack Kit Legs Legs  
with with with  
Casters * Feet Casters  
Roast 5 Hr.  
Model Interior Exterior Thermostat  
Timer  
Depth  
Depth  
261/2"  
411/2"  
WKE  
WKED  
WKEC  
WKEX  
WKEDX  
WKECX  
Mechanical 1 Hr. Dial NA  
Opt. Opt.  
Opt. Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Std. Opt.  
Std. Opt.  
Std. Opt.  
Std. Opt.  
Std. Opt.  
Std. Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
Opt.  
(67.3 cm)  
(105.4 cm)  
261/2"  
(67.3 cm)  
411/2"  
(105.4 cm)  
Solid State 1 Hr. Dial NA  
24 Hr.  
261/2"  
(67.3 cm)  
411/2"  
(105.4 cm)  
Computer  
Std.  
NA  
Opt.  
Digital  
301/2"  
(77.5 cm)  
301/2"  
(77.5 cm)  
451/2"  
(115.6 cm)  
451/2"  
(115.6 cm)  
Mechanical 1 Hr. Dial NA  
Opt. Opt.  
Opt. Opt.  
Solid State 1 Hr. Dial NA  
24 Hr.  
301/2"  
(77.5 cm)  
451/2"  
(115.6 cm)  
Computer  
Std.  
NA  
Opt.  
Digital  
* With Two Stacked Ovens Only.  
INSTALLATION  
UNPACKING  
Immediately after unpacking the oven, 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.  
Prior to installation, verify that the electrical service agrees with the specifications on the oven data  
plate, located on the inside of the top front cover.  
Do not use the doors or their handles to lift the oven.  
– 3 –  
 
LOCATION  
The installation location must allow adequate clearances for servicing and proper operation.  
INSTALLATION CODES AND STANDARDS  
In the United States, install the oven in accordance with: 1) State and local codes; 2) National Electrical  
Code, NFPA-70 (latest edition); and 3) NFPA Standard #96, Vapor Removal from Cooking Equipment  
(latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA  
02269.  
In Canada, install the oven in accordance with: 1) Local codes; 2) Canadian Electrical Code, CSA  
Standard C22.2 No.1 (latest edition), and 3) Canadian Standard for Commercial Cooking Equipment  
CSA Standard C22.2 No.109 (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. If using the modular stand, set the oven on the stand after unpacking.  
ASSEMBLING THE LEGS TO THE SINGLE OVEN  
The legs must be installed on the bottom of the oven. Gently position the oven on its left side, taking  
care not to cause scratches or damage.  
Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers  
(6 bolts and lockwashers per leg). Carefully raise the oven to its normal position.  
LEVELING  
BACK  
Adjust the legs to ensure that the oven racks are level in the  
final installed position.  
CASTERS  
If the oven is to be installed on casters, assemble the  
casters to the legs provided. Then attach the caster-leg  
units to the oven at each corner using the 24 bolts and  
lockwashers (6 bolts and lockwashers per leg). Place the  
locking casters on the front legs and non-locking casters  
on the rear legs.  
FRONT  
ASSEMBLING THE STAND TO THE OVEN  
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 the normal position.  
Attach the undershelf to the legs with 8 bolts and  
lockwashers (2 per leg).  
Install the rack guides into the shelf at the 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 the  
back through the end holes in the rack support (Fig. 2).  
PL-53274  
Fig. 2  
– 4 –  
 
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:DISCONNECTELECTRICALPOWERSUPPLYANDPLACEATAGATTHEDISCONNECT  
SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.  
Remove the wiring compartment cover on the front of the oven. Remove the appropriate knockout on  
the bottom of the oven and attach the power supply conduit to the bottom of the oven.  
Comply with the wiring diagram (located inside the right side panel) when making connections to the  
electrical supply lines.  
Replace the wiring compartment cover and turn on the power supply.  
ELECTRICAL DATA  
208-240V  
3-PHASE LOADING 3-PHASE LOADING  
KW PER PHASE KW PER PHASE  
L1-L2 L2-L3 L1-L3 L1-L2 L2-L3 L1-L3 L1  
480V  
NOMINAL AMPERES PER LINE WIRE  
3-PHASE  
TOTAL  
KW  
1-PHASE  
208V  
L2  
240V  
L2  
480V  
L2  
208V 240V 480V  
L3  
35  
70  
L1  
33  
66  
L3  
L1  
L3  
Single Oven  
12.5  
25  
4
8
4
8
4.5  
9
4
8
4
8
4.5  
9
35  
70  
33  
29  
33 14.4 15.3 15.3 60  
52  
26  
Stacked Oven  
66  
58  
66 28.8 30.6 30.6 120 104 52  
STACKING FLUE  
ASSEMBLING STACKED OVENS  
Unpack the ovens and the stack kit. Position  
the oven to be used as the bottom oven on  
its left side for access to the oven bottom,  
taking care not to scratch or damage it.  
Attach the four leg assemblies with the 24  
bolts and lockwashers (6 per leg).  
Place the lower oven (with legs) on the floor  
7
and remove two 16" (11 mm) diameter  
knockouts on each side of the top cover.  
Install two locating studs to the bottom of the  
top oven per stacking kit instructions.  
Move the oven with legs to the installed  
position. Place the upper oven on top of the  
lower oven using the locating studs.  
Remove the optional rear panel, if provided,  
from the TOP oven. Install the Stacking Flue  
(Fig. 3) with the four screws provided.  
Replace the top oven rear panel, if provided.  
PL-53463  
Fig. 3  
– 5 –  
 
ELECTRICAL CONNECTIONS (Stacked Ovens)  
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE  
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL  
ELECTRICAL CODES.  
WARNING:DISCONNECTELECTRICALPOWERSUPPLYANDPLACEATAGATTHEDISCONNECT  
SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.  
Make sure that the electrical power supply agrees with the specifications on the oven data plate, the  
wiring diagram on the oven, and with Electrical Data, page 5.  
1. Wires to connect both ovens are provided with each oven. Carefully route these leads from the  
top oven through the bushing (supplied with the stacking kit) through the electrical access  
knockout holes common to both ovens.  
2. Connect wires X, Y, and Z from the upper oven to the lower oven per the wiring diagram using  
wire nuts provided. Attach the power supply conduit to the bottom of the lower oven. Connect the  
power supply leads to the line side of the terminal block on the bottom oven.  
3. Finally, inspect and check all wiring and terminal connections for tightness and proper routing  
away from any moving parts (relay solenoid core), or pinch points (cover on oven frame).  
4. Refer to reference drawing 426986 supplied with the stacking kit for electrical connection  
instructions.  
5. Refer to instructions supplied with the stacking kit for marking the combined electrical load  
information to the electrical data plate of the bottom oven.  
BEFORE FIRST USE (All Models)  
Before using the oven for the first time, it must be burned off 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, turn the Master Switch ON, turn the Thermostat to 300°F (149°C) and allow  
the oven to cycle for 6 to 8 hours before turning the Master Switch OFF.  
– 6 –  
 
OPERATION  
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING,  
OR PERFORMING ANY MAINTENANCE.  
CONTROLS — MODELS WKE / WKEX / WKED / WKEDX  
MOVE TO VENT  
MOVE TO VENT  
MASTER SWITCH  
ON  
MASTER SWITCH  
ON  
OFF  
OVEN COOL  
OFF  
OVEN COOL  
HEAT  
HEAT  
200  
400  
350  
375  
TEMPERATURE  
325  
150  
300  
275  
F
500  
425  
450  
C
250  
200  
100  
450  
250  
225  
475  
500  
400  
200  
250  
150  
150  
F
250  
100  
C
350 300  
TEMPERATURE  
TIMER  
0
TIMER  
0
Models WKE / WKEX  
Models WKED / WKEDX  
5
5
60  
60  
10  
10  
25  
55  
50  
15  
20  
55  
50  
15  
20  
45  
25  
45  
40  
30  
40  
30  
35  
35  
FAN SPEED  
HI  
LIGHTS  
ON  
FAN SPEED  
HI  
LIGHTS  
ON  
LOW  
OFF  
LOW  
OFF  
PL-53495  
PL-53494  
MOISTURE VENT DAMPER – Open the damper to exhaust excess moisture. Close the damper  
when cooking dry products. Select settings between OPEN and  
CLOSED for optimum performance.  
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 oven cooling.  
ON LIGHT (Amber)  
HEAT LIGHT (White)  
TEMPERATURE  
TIMER  
– Lit when MASTER SWITCH is turned to ON.  
– Comes on and goes off when the heating elements cycle on and off.  
– Controls oven temperature.  
– Use to set the cooking time. Alarm sounds continuously when time  
has elapsed to 0. Turn the timer OFF to silence the alarm. The timer  
does not turn the oven off. Keep timer set to OFF when the oven is  
not in use.  
FAN SPEED  
LIGHTS  
– Adjust air velocity in the oven cavity.  
HI - Normal operating speed.  
LOW - Use this setting when cooking a delicate product like  
meringue, which could blow around in the oven.  
– ON - turns the interior lights on.  
– OFF - turns the interior lights off.  
– 7 –  
 
USING MODELS WKE / WKEX / WKED / WKEDX  
Preheating  
1. Turn Master Switch ON. Amber ON light will come on, indicating that power to oven is on.  
2. Set Thermostat as desired. Refer to COOKING GUIDELINES for suggested temperatures and  
times for various products.  
3. Prepare product and place in suitable pans. When white HEAT light goes off, oven has reached  
desired preheat temperature.  
Cooking  
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.  
2. Set the Timer. After the preset time lapses, turn timer to OFF position to stop alarm.  
3. When product is done, open doors and carefully remove cooked product from the oven. Wipe up  
any spills.  
End of Day  
1. Turn thermostat to OFF.  
2. Turn Master Switch to OVEN COOL. Leave doors open while the fan is on to cool the oven.  
3. When oven has cooled sufficiently, turn Master Switch OFF and clean the oven.  
CLEANING (all models)  
WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT  
SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.  
Clean outside of the oven daily by wiping with a clean damp cloth.  
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry  
with a soft clean cloth.  
Optional Stainless Steel Oven Interior  
Soap or detergent and water usually handle routine cleaning. Rinse thoroughly, dry with a soft clean  
cloth.  
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.  
– 8 –  
 
CONTROLS — MODELS WKEC / WKECX  
MOVE TO VENT  
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  
OVEN  
READY  
MODE  
READY  
HEATING  
MENU SELECT  
PRIMARY  
OVEN  
HEATING  
Primary indicates Menu Items 1, 3, or 5.  
Secondary indicates Menu Items 2, 4, or 6.  
SECONDARY  
PRIMARY  
1
SECONDARY  
SET  
Up arrow increases; Down arrow decreases — a displayed  
Time or Temperature value (if arrow keys are lit).  
2
3
4
1/2  
3/4  
TEMPERATURE: Use with SET to set the oven temperature.  
SET: Use with Time or Temperature.  
ROAST  
&
HOLD  
SET  
TIME: Use with SET to manually set the time.  
START  
STOP  
5
5/6  
MENU  
ROAST  
&
HOLD  
RACK  
Selects Roast and Hold mode; also selects Low Fan Speed.  
Press once to start; press a second time to stop.  
START  
STOP  
POWER  
LIGHTS  
ON  
ON  
Press once for Primary Menu Items (1, 3,or 5).  
1/2  
3/4  
5/6  
OFF  
Press a second time for Secondary Menu Items (2, 4,or 6).  
OVEN  
COOL OFF  
Rack Buttons select individual Menu / Rack # Cook  
1
5
3
2
4
Times — once programmed.  
PL-53499  
– 9 –  
 
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.  
– 10 –  
 
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.  
– 11 –  
 
ROAST AND HOLD OPERATION — Models WKEC and WKECX  
Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is  
regulated by the Temperature setpoint and the Time 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.  
– 12 –  
 
COOKING GUIDELINES  
The information in the Cooking Guidelines chart is suggested only. Cooking times for various products  
may be different depending on the brand, consistency and the chef’s preferences for taste and  
presentation. The times below may require adjustments. Note the times and temperatures of your  
preferred results for future use. The preheating time for all of the following is 15 minutes. The computer  
control's Holding Temperature is preset at 150°F (66°C) and cannot be changed.  
COOKING GUIDELINES (HOLDING FEATURE)  
Cooking Cooking  
Min. Hold Max. Internal  
Internal  
Amount  
lbs. / kg  
Temp.  
°F / °C  
Time  
Hours  
Time  
Hours  
Cook Temp. Hold Temp.  
Product  
°F / °C  
°F / °C  
Prime Rib  
20 / 9.06  
12 / 5.43  
20 / 9.06  
20 / 9.06  
20 / 9.06  
12 / 5.43  
6 / 2.71  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
225 / 107  
250 / 121  
250 / 121  
250 / 121  
250 / 121  
250 / 121  
225 / 107  
250 / 121  
250 / 121  
350 / 177  
350 / 177  
250 / 121  
5
4
140 / 60  
140 / 60  
140 / 60  
140 / 60  
140 / 60  
140 / 60  
140 / 60  
140 / 60  
165 / 74  
180 / 82  
175 / 79  
175 / 79  
165 / 74  
165 / 74  
135 / 57  
175 / 79  
175 / 79  
175 / 79  
160 / 71  
170 / 77  
N/A  
Rib Eye Boneless  
Top Round  
3
4
5
4
Steamship Round  
Bottom Round  
Boneless Strip Loin  
Whole Tenderloin  
Top Sirloin Butt  
Beef Short Ribs  
Cube Steaks  
7
2
5
8
3
4
2
2
14 / 6.34  
10 / 4.53  
10 / 5.43  
30 / 13.6  
10 / 5.43  
12 / 5.43  
12 / 5.43  
12 / 5.43  
10 / 4.53  
30 / 13.6  
10 / 4.53  
10 / 4.53  
30 / 13.6  
3
4
4
4
3
3
Beef Back Ribs  
Beef Stew  
5
4
4
6
150 / 66  
150 / 66  
Corned Beef  
4
4
Fresh Ham  
6
4
Cooked Cured Ham  
Pork Back Ribs  
Pork Spare Ribs  
Fresh Sausages  
Pre-Cooked Sausage  
Roast Suckling Pig  
Bacon  
4
4
5
3
150 / 66  
150 / 66  
5
2
13/4  
4
5 (Max)  
51/2 (Max)  
3
6
155 / 68  
40 min.  
45 min.  
21/2  
Roasted Chicken  
Chicken Pieces (per tray)  
10 / 4.56  
10 / 4.56  
N/A  
165 / 74  
170 / 77  
1
/
2
(Max)  
150 / 66  
Whole Chickens  
(per chicken)  
Whole Turkeys  
3.25 / 1.47  
20 / 9.06  
250 / 121  
230 / 110  
21/2  
61/2  
41/2 (Max)  
12 (Max)  
170 / 77  
170 / 77  
140 / 60  
160 / 71  
Bone In Turkey Breast  
Roast Duckling (per duck)  
Rack of Lamb  
10 / 4.53  
4 / 1.81  
250 / 121  
350 / 177  
250 / 121  
5
1
160 / 71  
170 / 77  
160 / 71  
150 / 66  
150 / 66  
11/2  
31/2  
3 (Max)  
21/2  
15 racks  
per tray  
Lamb Shanks, Braised  
Fish Filets  
250 / 121  
225 / 107  
4
4
4
180 / 82  
160 / 71  
150 / 66  
4-6 oz./ 23g  
40 min.  
1/1 Gastronome  
Clear Soups  
or 12x20x4"  
Steam Pan  
225 / 107  
3
Overnight  
175 / 79  
150 / 66  
Frozen Pizza  
Rice  
(2) 18” Pies  
1 Qt. dry  
90 CT.  
350 / 177  
250 / 121  
350 / 177  
15 min.  
2
175 / 79  
160 / 171  
200 / 93  
160 / 71  
N/A  
2
1
18  
11/2  
Baked Potatos  
170 / 77  
– 13 –  
 
STANDARD COOKING TIME CHART  
Product  
Amount  
Temp.  
Time  
Frozen Croissant Dough  
Cinnamon Croissant  
Small Bread Loaves  
Large Bread Loaves  
1.75 oz.  
1.75 oz.  
1 Tray  
350°F/177°C  
350°F/177°C  
350°F/177°C  
350°F/177°C  
300°F/149°C  
350°F/177°C  
350°F/177°C  
350°F/177°C  
350°F/177°C  
350°F/177°C  
350°F/177°C  
325°F/163°C  
25 Min  
35 Min.  
30 Min.  
60 Min.  
25 Min.  
30 Min.  
30 Min.  
16 Min.  
40 Min.  
30 Min.  
60 Min.  
16 Min.  
1.5 lbs.  
Sheet Cake  
Scone Mix  
(1) 18x26" Tray  
1 Tray  
Muffin Mix  
1 Tray  
Kaiser Rolls  
Italian Bread  
Danish Rounds*  
Cream Cake*  
Cookies  
1 Tray  
1 Tray  
1 Tray  
1 Tray  
1 Tray  
*The maximum internal cooking temperature should be 190°F/88°C.  
POWER OUTAGE  
In case of a power outage, the oven will automatically shut down. When power is restored to the lines,  
the oven will resume its normal operation. However, if the oven is to be left unattended during a power  
outage, push the master switch to the OFF position. When power is restored to the lines, push master  
switch to the ON position, wait for the oven to preheat, then resume normal cooking operations.  
MAINTENANCE  
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING,  
OR PERFORMING ANY MAINTENANCE.  
WARNING: DISCONNECT ELECTICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT  
SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE PERFORMING ANY  
MAINTENANCE.  
The fan motor comes with sealed bearings and requires no lubrication.  
Annually check the vent, when 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(s) from light body.  
• Replace the bulb(s).  
• Reassemble glass dome(s), and racks by reversing the disassembly procedure.  
SERVICE  
Contact your local Wolf-authorized service office for any repairs or adjustments needed on this  
equipment.  
– 14 –  
 
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.  
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.  
THE WOLF RANGE COMPANY LLC  
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  
– 15 –  
 
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.  
THE WOLF RANGE COMPANY LLC  
19600 South Alameda Street, Compton, California 90221  
(310) 637-3737 • FAX (310) 637-7931 • (800) 366-WOLF  
®
– 16 –  
FORM 31162 (Apr. 2000)  
PRINTED IN U.S.A.  
 

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