How it Works
Sub-Zero
Loading...
ICBDF486G
Service Manual
85 pgs12.58 Mb0

Sub-Zero ICBDF364C, ICBDF484DC, ICBDF366, ICBDF486C, ICBDF606CG Service Manual

...
subzero.com 800.222.7820
ICB Dual Fuel
Service Manual
General Information 2 Installation Information 6 Component Access & Removal 11 Controls & Operation 48 Technical Data 65 Wiring Diagrams 67
1-5
#814889- Revision A- July, 2010
General Information
WARRANTY INFORMATION
This page contains a summary of the 2 & 5 Year Warranty that is supplied with every Wolf product, followed by details and notes about the warranties.
TWO & FIVE YEAR Warranty Summary
• Two year TOTAL PRODUCT warranty, parts and labor.
• Limited Parts Only Warranty for the 3rd through 5th year on the following parts only:
- Electric Heating Elements
- Electronic Control Boards
Warranty Details:
The warranty applies only to products installed for normal residential use. The warranty applies only to product installed in the United States or Canada.
Warranty Notes:
• All warranties begin at the time of the unit’s initial installation.
• All Warranty and Service information collected by Wolf Appliance, Inc. is arranged and stored under the unit seri­al number and/or the customer’s name. Please note that Wolf Appliance, Inc. requests that you have the model serial number available whenever contacting the factory or parts distributor.
(See Figure 1-1 for Serial Tag Layout, and Figure 1-2 for Serial Tag Location)
Figure 1-1. Typical Serial Tag Layout
Figure 1-2. Serial Tag Located Under Control Panel
Wolf Appliance Company, LLC
Gas INPUT RATING EACH BURNER - BTU/HR Man. Press. Left Rear Burner – Other Top Burners ­Griddle – Charbroiler – French Top –
ELECTRICAL RATING: Volts – Amps – Hertz -
Model # - Serial # -
MINIMUM HORIZONTAL CLEARANCE FROM SIDES AND BACK OF APPLIANCE TO ADJACENT COMBUST­IBLE CONSTRUCTION EXTENDING 18” ABOVE THE COOKING SURFACE 12” FROM SIDE WALLS 0” FROM REAR WALL MINIMUM CLEARANCE BETWEEN ADJACENT COMBUSTIBLE MATERIALS BELOW THE COOKING SURACE AND THE BACK AND SIDE OF THE APPLIANCE: 0”. MAXIMUM DEPTH FOR OVERHEAD CABINETS IS 13” MINIMUMBERTICAL DISTANCE BETWEEN THE COOKING SURFACE AND THE BACK AND
Fitchburg, WI
BD
SIDE OF THE APPLIANCE: 30”, MINIMUM VERTICAL DISTANCE BETWEEN THE TOP BROILER GRID TO UNPROTECTED OVERHEAD COMBUSTIBLE SURFACES 36”, MINIMUM HORIZONTAL DISTANCE BETWEEN OVERHEAD CABINETS INSTALLED TO EITHER SIDE OF THE APPLIANCE SHALL NOT BE LESS THAN THE NOMINAL WIDTH OF APPLIANCE TO BE USED IN CONJUNCTION WITH A SUITABLE VENT HOOD ONLY. COOKING UTENSILS SHALL NOT BE USED ON AN OPEN TOP BROILER SECTION, MINIMUM HORIZONTAL CLEARANCE FROM ISLAND INSTALLTION COOKTOP TO COMBUSTIBLE SIDE AND BACK WALL IS 12”
“ANSI Z21.1 “HOUSEHOLD GAS COOKING APPLIANCES”
“CSA IR 58, 1995”
Serial Tag Located
Underneath Bottom
of Control Panel
1-2
#814889 - Revision A - July, 2010
General Information
INTRODUCTION
This Technical Service Manual has been compiled to provide the most recent technical service information about this series. This information will enable the service technician to troubleshoot and diagnose malfunctions, perform nec­essary repairs, and return the appliance to proper operational condition.
The service technician should read the complete instructions contained in this Technical Service Manual before initi­ating any repairs on a Wolf Appliance.
* Some information in Section 3 (Operation Information) has been provided by the American Gas Association and
reprinted with AGA’s approval.
IMPORTANT SAFETY INFORMATION
Below are Product Safety Labels used in this manual. The "Signal Words" used are WARNING or CAUTION.
When reviewing this manual, please note these differ­ent Product Safety Labels placed at the beginning of certain sections of this manual. You must follow the instructions given in the boxes of the Product Safety Labels in order to avoid personal injury and/or product damage.
The sample Product Safety Labels below illustrate the precautions that should be taken when the signal word is observed.
INDICATES THAT HAZARDOUS OR UNSAFE PRACTICES COULD RESULT IN SEVERE PERSON­AL INJURY OR DEATH!
Indicates that hazardous or unsafe practices could result in minor personal injury, and/or product damage, and/or property damage!
In addition, please pay attention to the signal word “NOTE”, which highlights information that is especially important for the topic being covered.
TECHNICAL ASSISTANCE
If you should have any questions regarding a Wolf appli­ance and/or this manual, please contact:
Wolf Appliance, Inc.
ATTN: Service Department
P.O. Box 44988
Madison, Wisconsin, USA, 53744-4988
Customer Service & Parts / Warranty Claims
Domestic Toll Free Phone #: (800) 332 - 9513
International Toll Charge Phone #: (608) 271 - 2233
Technical Assistance
Domestic Toll Free Phone #: (800) 919 - 8324
International Toll Charge Phone #: (608) 271 - 2233
Customer Service & Technical Assistance
International Toll Charge Facsimile #: (608) 441 - 5887
Parts / Warranty Claims
International Toll Charge Facsimile #: (608) 441 - 5886
Service Department e-mail Address
customerservice@wolfappliance.com
Office Hours:
7:00 AM to 6:00 PM Central Time
Monday through Friday
This manual is designed to be used by Authorized Service Personnel only. Wolf Appliance, Inc. assumes no responsibility for any repairs made on Wolf appliance units by anyone other than Authorized Service Technicians.
The information and images contained in this manual are the copyright property of Wolf appliance, Inc. Neither this
manual nor any information or images contained herein may be copied or used in whole or in part without the
express written consent of Wolf Appliance, Inc.©, all rights reserved.
1-6
#814889 - Revision A - July, 2010
General Information
FEATURES, MODES AND SPECIAL COMPONENTS
• Natural or LP gas rangetop with electric convection oven(s)
• Blue porcelain oven interior
• Stainless steel exterior finish
• Platinum bezel surrounds all control knobs
• Option of Red or Black control knobs
• Coaxial temperature displaying oven knob
• Pivoting touch control panel for oven(s)
• Continuous cast iron porcelain top grates
• Oven door windows and dual halogen lighting
• Spring / damper door system
• All burners except one on rangetop are dual stacked sealed 15,000 BTU burners
• Melt feature on the one dual stacked sealed 9,200 BTU burner
• All dual stacked burners have simmer capabilities
• All dual stacked burners have automatic re-ignition
• 11” or 22” 15,000 BTU (13,000 BTU - LP) Griddle with Infrared burner(s) and safety shut off system
• 11” or 22” 16,000 BTU Charbroiler with Infrared burner(s)
• 22” 15,000 BTU French Top burner with safety shutoff system
• Multiple oven cooking modes
1. Bake Mode
2. Broil Mode
3. Roast Mode
4. (Bake) Stone Mode - (Not available with 18” oven cavity)
5. Proof Mode (18” oven cavity only - This differs from the Proof “Feature” of the 30” and 36” cavities)
6. Convection Bake Mode
7. Convection Broil Mode
8. Convection Roast Mode
9. Convection Mode
• Self-cleaning Mode with all ovens
• Dehydration Feature
• Proof Feature (30” and 36” cavities only - This differs from the Proof “Mode” of the 18” oven cavity)
• Delayed Start Feature
• Temperature Probe Feature
• Sabbath Feature
• 30” and 36” oven cavities are dual convection; 18” oven cavity is single convection
• Full extension bottom rack
• Hidden bake element
• Adjustable stainless steel legs in front and adjustable rear casters
• Optional Bake Stone
1-7
#814889- Revision A- July, 2010
General Information
MODEL NUMBER KEY
Refer to this key for an example of the model numbers.
Model: ICBDF 36 4 C - LP
Product Type
ICBDF = International Dual Fuel
Size
36 = 36 inch wide unit 48 = 48 inch wide unit 60 = 60 inch wide unit
Surface Burners
2 = Two sealed burners 4 = Four sealed burners 6 = Six sealed burners
Model Features
C = Charbroiler (11'') G = Griddle (11'') F = French Top (22'') DG = Dual Griddle (22'') DC = Dual Charbroiler (22'')
Fuel
LP = Liquid Propane Gas
NOTE: If “LP” is not indicated at the end of model, as shown in the above example, then the unit is Natural Gas.
1-8
#814889 - Revision A - July, 2010
General Information
TOP CONFIGURATIONS OF ICB DUAL FUEL RANGES
ICBDF486C 48” Dual Fuel Range with Six Burners and 11” Charbroiler
ICBDF486G 48” Dual Fuel Range with Six Burners and 11” Griddle
ICBDF484CG 48” Dual Fuel Range with Four Burners and 11” Charbroiler and
11” Griddle
ICBDF484DC
48” Dual Fuel Range with Four Burners and 22” Double Charbroiler
ICBDF366 36” Dual Fuel Range with Six Burners
ICBDF364C 36” Dual Fuel Range with Four Burners and 11” Charbroiler
ICBDF364G 36” Dual Fuel Range with Four Burners and 11” Griddle
ICBDF606CG 60” Dual Fuel Range with Six Burners and 11” Charbroiler and
11” Griddle
ICBDF604CF 60” Dual Fuel Range with Four Burners and 11” Charbroiler and
22” French Top
NOTE: LP units will be designated with a “-LP” at the end of the model number. Natural gas units will have no des-
ignation at the end of the model number.
Installation Information
2-2
#814889 - Revision A- July, 2010
INSTALLATION INFORMATION
This section of the manual covers some of the installation issues that a service technician may need to know when servicing a Wolf ICB Dual Fuel Range. If additional installation information is needed after reviewing this section of the manual, please refer to the Installation Guide or contact the Wolf Appliance Customer Service Department.
Electrical Requirements
Required Electrical Supply:
• 230 volts AC, 50/ Hertz, 15 ampere fused electrical supply for 36” units.
• 230 volts AC, 50/60 Hertz, 28 ampere fused electrical supply for 48” and 60” units.
• Separate circuit serving only this appliance.
• Installation site must be equipped with a properly grounded receptacle.
Minimum Electrical Wire Size:
30” and 36”
• L1 - 0.82mm2(18 AWG)
• Neutral - 0.82mm2(18 AWG)
• Ground - 0.82mm2(18 AWG)
48” and 60”
• 1 and L2 - 2.08mm2(14 AWG)
• Neutral - 2.08mm2(14 AWG)
• Ground - 2.08mm2(14 AWG)
The unit is designed with a terminal block on the rear of the range. The terminal block allows for 3-wire or 4-wire installation. For a 4-wire installation, the ground strap from the unit to the terminal block must be cut. Two concen­tric knockouts (on the terminal block), are provided to allow a certified electrical contractor to wire the range directly to a junction box. The terminal block will also accept an appliance power cord. The power cord must be sized correctly for the units voltage and amperage. Please refer to state, municipal and local codes for the best means to connect the appliance to the electrical power supply.
A SHOCK HAZARD COULD EXIST IF THE ELECTRIC RECEPTACLE OR THE POWER CORD ARE NOT PROP­ERLY GROUNDED AND POLARIZED.
The appliance may experience ignition problems if not properly grounded and polarized.
Installation Information
2-3
#814889 - Revision A- July, 2010
Gas Requirements
Wolf ICB Dual Fuel Ranges are manufactured to work with natural gas or LP gas (Liquid Propane gas). The model / serial rating plate, located on the bottom of the control panel assembly just above the oven door on the far right, has information on the type of gas that should be used. If this information does not agree with the type of gas available, check with the local gas supplier.
Natural Gas Manifold Pressure:
Standard natural gas orifices on the appliance are set for 20 m bar (8” WC - Water Column Pressure).
Liquid Propane Manifold Pressure:
The standard propane gas orifices on the appliance are set for 37 m bar (14.1” WC - Water Column Pressure).
Gas Supply Line Size:
• 3/4 inch rigid pipe to the range location
• For LP gas, piping or tubing size can be 13mm (1/2") minimum.
NOTE: A smaller size pipe on long runs may result in insufficient gas supply.
A CSA design-certified, 914 mm long, 123mm (1/2") or 19 mm (3/4") ID, flexible metal appliance connector is recom­mended for connecting this range to the gas supply line.
Do not kink or damage the connector when moving the range.
Gas Supply Pressure:
• Maximum line pressure for natural = 25 m bar (10” WC) gas and LP = 45 m bar (18” WC); 3.5 kPa (1/2 psi).
• Minimum line pressure for natural gas is 17 m bar (7 WC).
• Minimum line pressure for LP gas is 25 m bar (10” WC).
Installation Information
2-4
#814889 - Revision A- July, 2010
Leak Testing
Use a brush and liquid detergent to test all gas connections for leaks. Bubbles around connections will indicate a leak. If a leak appears, shut off gas valve controls and adjust connections. Then check connections again. Clean all the detergent solution from the range.
An electronic leak detector can also be utilized to test for leaks.
NEVER USE OPEN FLAMES TO CHECK FOR GAS LEAKS. DO NOT USE LIQUID NEAR VALVE STEMS.
Shut-off Valve
(open position)
To Cooktop
Gas Supply Line
Figure. 2-1. Shut-off Valve
Manual
Shut-off Valve
1/2" Adapter
1/2" Adapter
Pressure
Regulator
1/2" Nipple
(use pipe-joint compound)
1/2" Nipple
(use pipe-joint compound)
Flexible Metal Connector
Figure. 2-2. Gas Connection
Supply Line Connection
All connections must be wrench-tightened. Do not make connections to gas piping too tight. Making the connection too tight may crack regulator and cause a gas leak. Do not allow pipes to turn when tightening fittings, tubing in the burner box may also bend and begin to leak.
Assemble flexible metal connector from gas supply pipe to pressure regulator. Determine fittings required, depend­ing on size of gas supply line, flexible metal connector and shut-off valve (See Figure 3-2).
Use a pipe-joint compound made for use with natural and LP gas. If flexible metal connector is used, be sure tubing is not kinked.
Gas Shut-off Valve
The supply line must be equipped with an approved shut-off valve. This valve should be located in accordance to all national, local codes and ordinances (See Figure 3-1).
Figure 2-3. Dimension Chart
Installation Information
2-5
#814889 - Revision A- July, 2010
E
LOCATION OF
ELECTRICAL
36"
(91.4)
367/8"
(93.7) TO COOKING SURFAC
E
30" min (76.2)
COOKING SURFACE
TO COMBUSTIBLE
CONSTRUCTION
44" min (91.4)
TO CHARBR
OILER
30" min (76.2)
TO BOTTOM OF
VENTILA
TION HOOD
VENTILATION HOOD
COMBUSTIBLE CONSTR
UCTION
18" min (45.7) TO COOKING
SURFACE
13" max
(33.0)
LOCATION OF GAS AND
ELECTRICAL EXTENDS 3"
ON FLOOR FROM BACK WALL
ISLAND INSTALLATIONS: 12" MINIMUM
CLEARANCE FROM BACK OF RANGE
TO COMBUSTIBLE CONSTR
UCTION
B
FINISHED ROUGH OPENING WIDTH
COOKING SURFAC
E
C
31/4"
(8.3)
D
LOCATION
OF GAS
SUPPL
Y
6" min
(15.2)
TO WALL
357/8"
(91.1)
367/8" (93.7)
TO COOKING
SURFACE
367/8"
(93.7)
OVERALL
HEIGHT
A
O
VERALL WIDTH
25"
(63.5)
241/4"
(61.6)
271/2"
(69.9)
291/2" (74.9)
OVERALL DEPTH
LEGS AND CASTERS ALLOW 21/8"
HEIGHT ADJUSTMENT
INSTALLATION DIMENSIONS
Installation Dimensions 30" Range 36" Range 48" Range 60" Range
A *Overall width of range 759 mm 911 mm 1216 mm 1527 mm
B Finished rough opening width 762 mm 914 mm 1219 mm 1530 mm
C Dimension from edge of rough opening 216 mm 216 mm 610 mm 787 mm
D Location of gas supply 254 mm 381 mm 254 mm 254 mm
E Location of electrical 330 mm 457 mm 330 mm 330 mm
*width may vary to +3 mm
Installation Information
2-6
#814889 - Revision A- July, 2010
Anti-Tip Bracket Installation
Raise the unit to desired height using the rear leveling casters and adjusting the front adjustable legs. Try fitting the unit in place to verify the correct height.
Measure from the floor to the top of the range base flange on the back of the unit. Add 1/8"(3.175mm) to this dimension, mark this height on the wall behind the unit. This will be the location of the bottom edge of the anti-tip bracket. Try to center the mark between the cabinets.
For 48-inch and 60-inch ranges, care must be taken to verify that the anti-tip bracket does not interfere with the inner cavity supports. Locate a stud or other solid mounting source, install the anti-tip bracket at the same level as this line. Push the unit back, ensure the rear base flange fits under the anti-tip bracket (See Figure 2-
3).
ANTI-TIP BRACKET MUST BE ANCHORED TO WALL BEHIND UNIT SO IT IS DIRECTLY ABOVE THE BASE FLANGE OR APPLIANCE MAY TIP FOR­WARD.
SIDE PANEL
ANTI-TIP BRACKET
BASE FLANGE
WALL
FLOOR
TO FLOOR
5 3/4" min.
Figure 2-4. Anti-Tip Installation
CASTERS ALLOW
2 1/8" HEIGHT ADJUSTMENT
FLOOR
Figure 2-5. Caster Height
Figure 2-6. Caster and Leveling Leg Adjustment
UNIT LEVELING
Rear Caster Adjustment
The ICB Dual Fuel range has rolling casters, which allows easy movement of the range by picking up the front of the unit. The range comes from the factory at an overall height of 35-7/8"(911.225mm) (from floor to top of the bullnose) before any height adjustment. The casters allow for 2-1/8"(53.975mm) height adjustment.
NOTE: Do not lift by oven door(s) handle.
To raise or lower rear caster, reach directly underneath unit to rear caster and attach a 3/4” socket with an long extension onto the adjusting bolt located on front of caster assembly. Now, attach a drill or socket wrench to extension and turn bolt left or right to raise or lower (See Figure 2-6).
Front Leveling Leg Adjustment
Dual Fuel ranges can be leveled at the front by turning the front leveling legs as indicated in figure 3-6 The legs allow for 2-1/8" height adjustment.
To raise or lower front leveling legs, use an adjustable wrench to turn the leveling leg nut to the left or right to raise or lower (See Figure 2-6).
The stainless steel cover over the leveling leg floats up or down to conceal the leveling leg from view. If level­ing leg is still visible and the stainless steel cover is all the way down, replace the stainless steel cover with a longer version, available as a sales accessory.
Operation & Electronic Control
3-2
#814889 - Revision A- July, 2010
THEORY OF OPERATION
A service technician should understand how a gas appliance operates before attempting to service the appliance. This section provides descriptions of the different types of fuel gases and explains gas heating values. A definition of specific gravity of gas is given along with its characteristics and effects. Gas combustion principals are explained and gas burner components are described and illustrated. The end of this section contains illustrations which demonstrate basic cooking appliance theory of operation.
Types of Fuel Gas:
Gases used to supply heat energy are called fuel gases. Common fuel gases are not simply one kind of hydrocar­bon, they are mixtures of hydrocarbon gases. They contain other gases as well, such as free hydrogen, carbon dioxide and nitrogen. As an example natural gas might contain 85% methane, 12% ethane and 3% of other gases. The presence of each of these gases in the fuel gas has some effect on the nature of the gas.
Some common fuel gasses are methane [CH4], ethane [C2H6], Propane [C3H
8] and butane [C4H10]. Propane and
butane are nearly odorless. Natural gas that is processed to remove condensable and moisture, has little or no odor and no color. Odorants are added to natural gas before distribution to aid in leak detection. A common odorant used is a colorless liquid containing sulfur compounds.
Heating Value of Gas:
Heat energy produced when burning a fuel gas is commonly expressed in British Thermal Units (BTU). One BTU of heat will raise the temperature of one pound of water one degree Fahrenheit.
The more carbon and hydrogen atoms in each molecule of a fuel gas, the higher its heating value. Natural gas which is high in methane has a heating value of about 950 to 1150 BTU per cubic foot. The variance is due to the various other substances found in natural gases. The more ethane, propane or butane in the gas raises the heating value. Propane, or LP gas, has a heating value of about 2500 BTU per cubic foot, and butane about 3200 BTU per cubic foot.
Specific Gravity of Gas:
The specific gravity of a gas is the weight of one cubic foot, or the gas compared to one cubic foot of dry air. When stating the specific gravity of a gas, a pressure and temperature must be clearly stated. In the gas industry, the standard conditions of pressure and temperature are 30.0 inches of mercury and 60° F. A pressure of 30.0 inches of mercury will sustain a column of mercury 30 inches high in a tube with a vacuum on top of the column. Since air is used as the reference, its specific gravity is always 1.0. This value of 1.0 has no direct physical meaning with regard to air, such as its density. It is only a relative number or ratio used to express specific gravity of other gases.
The specific gravity of a gas will determine if the gas will rise or fall when released into the air. Natural gas will rise since its specific gravity is less than 1.0 at 0.4 to 0.8. Propane has a specific gravity of 1.5 and butane 2.0. These gases will fall when released into the air. They sometimes collect in low spots into pools which become a hazard if open flames are present.
In addition, specific gravity has two other characteristics. It has an important effect on the flow of gases through ori­fices, and hence the rating of the burners. Gas flow through an orifice is dependent upon the orifice size and the gas pressure upstream of the orifice. More of a lighter gas will flow through a given orifice size than a heavier gas at the same gas pressure. This effect is taken into account in tables and calculators used to select orifice sizes for burners.
The gas flow in pipes is also affected by specific gravity. At a given pressure at a pipe inlet, more lighter gas will flow through a pipe than a heavier gas.
Operation & Electronic Control
3-3
#814889 - Revision A - July, 2010
Principals of Gas Combustion:
Combustion
When oxygen acts with a substance to produce large amounts of heat rapidly.
Requirements for Combustion
There are three required elements for combustion to occur; Fuel (Gas), Oxygen (Air) and Heat (Ignition Temperature, which for gas is between 1100°F/593°C and 1200°F/649°C). All must be present. Removing any one of the three and combustion will cease.
Chemistry of Combustion
Combustion of gas is a chemical reaction between fuel gas and oxygen. The basic elements of common fuel gasses are hydrogen [H] and carbon [C]. When hydrogen burns, water vapor [H
2
O] is produced. Complete burning
of carbon in fuel gases form carbon dioxide [CO2] and water vapor [H2O].
Controlled Combustion
Controlled combustion takes place when gas and air are supplied at proper rates to assure complete combustion of the gas in a steady flame. When a gas appliance is operating properly, burning starts at the burner ports. Gas flow is controlled by gas orifice size and gas pressure upstream of the orifice. Air is mixed with the gas before it passes through the burner ports. This added air is called “Primary Air”. The remaining air required for complete combustion is supplied to the burner at the point of combustion and is called “Secondary air”.
Adjustments of the gas-to-air ratio and the secondary air supply is the key to obtaining stable blue flames at a burn­er. Proper amounts of primary and secondary air are required for quiet and efficient burner operation and for com­plete combustion of the gas. Air Shutters or other devices provide control of primary air. Inlet opening and flue out­lets control Secondary Air flow.
Total air
In an ideal situation, primary and secondary air is all that is needed (for the oxygen required) to burn the gas, but some additional air is required to assure complete burning of the gas. The total air, “primary”, “secondary” and “excess” are expressed as percentages of the amount needed. About ten cubic feet of air is required to completely burn one cubic foot of gas. For this reason an appliance should not be operated in an air tight home.
Limits of Flammability
Not all air-to-gas mixtures will burn. Mixtures with 0% - 4% natural gas in air are too lean to burn. Mixtures of 4% ­14% natural gas in air can burn with a controlled flame. Flammability limits come into play when primary air adjust­ments are made on burners. If too much primary air is used, the mixture may become too lean and fall below flam­mability limits, thus preventing combustion.
Incomplete Combustion (Causes and Effects)
To obtain complete combustion, sufficient amounts of air must be supplied to the process. This air must have a rea­sonably normal oxygen content. Complete burning of gas produces harmless carbon dioxide gas and water vapor. If the air supply is insufficient, incomplete combustion occurs resulting in the formation of toxic by-products, such as carbon monoxide [CO] or aldehydes.
Carbon monoxide is colorless and odorless. Inhaling carbon monoxide in sufficient quantities could cause death by reducing oxygen levels in the blood.
Aldehydes, which are equally dangerous, have a sharp and penetrating odor which is easily detected by smell at very low concentrations. The odor caused by aldehydes should not be confused with odorants added to natural gas. The absence of aldehydes does not assure that carbon monoxide is not present. However, if the odor of aldehydes is present, then carbon monoxide is virtually always present.
Gas Burner Operation
A gas burner is a device to burn gas under control in order to produce useful heat. Primary air is brought into the burner from outside of the appliance at atmospheric pressure. The gas jet streaming from the orifice draws primary air with it into the burner.
The gas/air mixture, combined with a spark at the burner port(s) and the secondary air creates a controlled burn.
Operation & Electronic Control
3-4
#814889 - Revision A- July, 2010
Figure 3-1. Burner Components
Electrode
Burner
Burner Cap
Orifice Holder
Simmer Orifice
Main Orifice
Venturi
Burner Components (Refer to Figure 3-1):
Burner Cap - Provides the upper portion of the ports required to create a combustible mix and proper flame quality
of the burner and the decorative top for the burner with a black porcelain coating.
Burner - Contains the burner ports where the gas/air mixture ignites. The burner ports are distributed in a useful pattern to optimize heat transfer. The flames should be spread so they can be easily reached by secondary air and provide a stable blue flame. The burner also incorporates the Inner Distribution Ring, which Routes the gas from the simmer orifice to the simmer port holes, and the Outer Distribution Ring, which routes the gas from the main burner orifice to the main burner port holes.
Venturi - Helps maintain proper and constant primary air injection.
Electrode - The Electrode supplies the spark to ignite the burner. The electrode senses the flame, once the burner
is ignited and will stop sparking. If no flame is sensed, and the valve is opened, the electrode will start sparking to re-ignite the flame. This is part of the auto-reignition system.
Orifice Holder - This component is mounted to the burner mounting bracket and to the burner box. The Simmer and Main orifice is threaded into the orifice holder and routes the gas to the appropriate ports of the burner. It is the main support for the burner components.
Simmer Orifice and Main Orifice - An opening or hole which regulates or limits the amount of gas flowing to a burner. Gas flow rate (volume) depends on the size of the orifice (hole) and the gas pressure at the inlet of the ori­fice.
Operation & Electronic Control
3-5
#814889 - Revision A - July, 2010
Types of Burners:
Blue Flame Burners
All Wolf open surface burners, including the French Top burners are blue flame burners. With this type of burner, primary air is mixed with the fuel gas before the gas reaches the burner ports. An orifice is used to regulate gas flow to the burner and is sized to draw exact amount of air into the burner body. Air, which is mixed with the gas inside the burner body then exits the burner ports located in the burner head, where it is ignited. Secondary air is air from around the flames. The flame produced has several zones, each represents a stage in burning of the gas. The burner tip has a thin dark blue cone called the inner or primary cone. A lighter cone called the outer cone, sur­rounds the inner cone. Air around the flame diffuses into the flame to burn at the outer cone. If conditions are per­fect, products from the inner cone burn here. The final products of burning are carbon dioxide and water vapor. An outer mantle surrounds the outer cone where burning is usually completed. It is nearly invisible and glows only because of the high temperature of the final combustion.
Infrared Burners
Wolf dual fuel ranges also use infrared burners. The under-fired application for the charbroiler and the griddle uses a porous refractory ceramic tile burner (See Figure 3-2). With this type of burner, a substantial amount of energy output is in the form of infrared radiant energy. With infrared heat, thermal energy is transmitted through space with­out heating the medium through which it travels. Infrared energy is usually not affected by air flowing between the burners and heated surfaces because of the burner’s numerous and tiny flames. This type of heat is very efficient and compact. The under-fired refractory infrared burner requires 100 percent primary air and is designed to have a hot glowing burner surface. The flame burns close to the burner surface at a high temperature.
NOTE: There is no shutter on infrared burners for adjusting the primary air and there is no change in orifice size for
different altitude.
Figure 3-2. Infrared Burner
Charbroiler and Griddle Orifice
Gas Orifice
Elbow
Operation & Electronic Control
3-6
#814889 - Revision A- July, 2010
Figure 3-3.
Stacked Dual Burner Assembly (PTS 17000000)
Figure 3-3A.
Stacked Dual Burner Assembly
OPERATION OF THE ICB DUAL FUEL RANGE
Surface Burners
A spark electrode ignites each surface burner. This control eliminates the need for continuous open flame pilots. For added safety and convenience, each burner is designed with an electronic re-ignition system. This feature enables any burner to automatically re-light in the event it is accidentally extinguished.
This unique dual stacked burner design combines all the burner parts in one configuration. Large burners provide a Btu/hr rating of 15,000 on HIGH and a High Simmer Btu/hr rating of approximately 3300. Small burners provide a Btu/hr rating of 9,200 on HIGH and a High Simmer Btu/hr rating of approximately 1600. All burners have simmer settings.
A distinguishing feature of the Wolf low Btu/hr control is its constant, low heat output without continuous ignitions. Flame diameter remains full size, only the heat output is lowered. This is the ultimate control for simmering food.
After removing burner parts for any reason, it is extremely important that the burners are re-assembled correctly. The burner cap has a special orientation and should be seated flatly (See Figures 3-3 and 3-3A).
Rotate burner cap until you feel it drop and click into position.
This patented dual stacked burner configuration makes it possible to enjoy cooking at full flame as well as maintain­ing control while simmering at the lowest flame setting.
Grate Placement
Low profile cast iron grates are designed for a close fit. This enables pans to move easily from one burner to anoth­er without having to lift the pan or have it tip over between the grates. Each grate sets securely on dimples on each corner of the cooktop pan. Continuous grates are interchangeable.
Control Knobs
The control knobs are positioned to correspond to the burners they regulate. The knobs on the far left regulate the burners on the left side. Conversely, the knobs on the far right regulate the burners on the right side.
Burner Cap
Burner Cap
Alignment
Igniter
Sealed Burner
Tab s
Igniter
Sealed Burner
Operation & Electronic Control
3-7
#814889 - Revision A - July, 2010
Burner Lighting
To light a burner push in and turn the corresponding control knob counter clockwise to the HIGH setting. You will hear “clicking” and see the burner ignite. Once the burner is lit, continue turning the knob counter clockwise to any one of the settings, HIGH through LOW.
To select a simmer setting, turn the knob to the LOW setting. You will feel a stop-detent in the knob rotation. Push in on the knob, continuing to turn it counter clockwise. This moves the flame to the second tier. Now, select any variation within the SIMMER flame settings, HIGH through LOW.
Each knob is designed to be a “push-to-turn knob”. Although this is a child-safe design, children should never be left unattended in the kitchen when the range is in use.
Power Outage
In case of a power outage, the surface burners can be re-lit manually. Turn the control knob to “high” and place a flame near the igniter to light the burner.
DSI board operation (Griddle & French Top units only)
The DSI board serves the purpose of igniting the griddle burner, detecting the presence of this flame, and provides the signal to open the gas valve. When the thermostat is turned on, the red (call for heat) light comes on and the gas solenoid is opened. At this time you will hear a series of sparks and it will begin to check for the presence of a flame. If the igniter probe does not detect flame within a short period of time, the gas valve solenoid shuts off and there will be a delay before trying to reignite (this allows time for the non-combusted gas to dissipate). This process will reoccur in three sets and if it fails a third time the DSI board will shut down and will wait for the thermostat to be turned off and on before attempting to reignite. If flame detection is lost during operation this board will also allow time for the non-combusted gas to dissipate, but will attempt to reignite after this delay.
Charbroiler
This optional feature is designed with an infrared burner to give the highest quality and most efficient method of gas grilling. These burners become an orange-red color at the surface of the ceramic tiles. When the tiles are glowing, they transfer an intense heat to the food being grilled. This chars the outside of the food and leaves the inside ten­der and juicy.
The infrared burner is designed to operate at a full heat output of 16,000 BTU/hr. It is recommended using the Wolf blank-off plate when grilling most foods.
Charbroiler Operation
• Turn on the ventilation hood prior to using the charbroiler.
• If the knob is not set fully at "HIGH", the burner may turn blue and the automatic igniter will begin sparking. Turn the knob back to "HIGH".
• Preheat grill for about ten minutes before adding the food. The tiles will have an orange glow.
• For the 22-inch charbroiler, there are two separate burners with separate control knobs, which act independently of each other.
Operation & Electronic Control
3-8
#814889 - Revision A- July, 2010
Burner Pan
Although resistant to most tains, it is not totally impervi­ous to damage. Salt and some cooking liquids may pit and stain surface. Always remove these spills immedi­ately.
Avoid using abrasive cleaners; they will permanently scratch the surface.
Burner Cap
Burner Grates
Control Knobs
Spark Igniters
Part Identification Material Care Recommendation
Exterior Finish Porcelain Steel
Porcelain Enamel
(matte finish)
Never wipe a warm or hot porcelain surface with a damp sponge; it may cause chipping or crazing (tiny hair-like cracks)
Porcelain-Coated Cast Iron
Metal
Ceramic
General care: Use a clean cloth or sponge, wipe with warm water and mild detergent. Rinse and dry immediately. Apply protective polish, always in the same direction.
Spray degreaser: Removes fingerprints and greasy spatters. Spray on a cloth and wipe sur­face. Buff dry immediately to avoid streaking.
Protective polish: Apply to surface to maintain lus­ter and protect from some food stains
Hard water stains: Use white vinegar and water.
Cool first. Wash in warm water with liquid deter­gent or mild abrasive cleaners.
Foods high in acid or sugar content, such as milk, tomatoes, sauerkraut, fruit juices and pie filling, may pit or craze the surface. Remove as soon as possible. Do not cook the spill on again.
Remove from cooktop and place on a flat surface near the sink.
Non-abrasive cleaners: Hot water and liquid deter­gent, paste of baking soda and water, plastic pad or sponge.
Mild abrasive and abrasive cleaners: Use sparing­ly.
General care: Wipe each knob with a damp cloth and mild soap and water; rinse and dry. Never soak or use abrasive cleaners; they will scratch the finish and remove the markings.
Keep dry. Never spray water or cleaner directly on the igniter. When cleaning around the surface burner, be careful that the cloth does not catch on the igniter and damage it.
CLEANING AND MAINTENANCE
Operation & Electronic Control
3-9
#814889 - Revision A - July, 2010
Blank-Off Plate
(If Applicable)
Charbroiler Frame
Grate
Igniter
Mesh Screen (If Applicable)
Part Identification Material Care Recommendation
Stainless Steel
Stainless Steel
Porcelain Coated Cast Iron
Ceramic
Stainless Steel Wire
Wash with hot water and detergent. Use a soap­filled scouring pad to remove as much cooked-on soil as possible. The plate will turn a metallic blue color due to high heat; this is a permanent change.
Remove from the range. Soak in hot water and dish detergent. Wash thoroughly, scrubbing with scouring pad, if needed. Rinse and dry.
When cool, lift off and set in the sink. Pour very hot water over the cooked-on residue. Cover with wet dish towels and pour more hot water over it. Allow the hot, moist conditions time to help loosen the residue. Remove remaining soil with a soap­filled scouring pad. Rinse and dry.
Avoid contact with the igniter; it is fragile and can chip or break.
Use a wire brush to loosen any charred food parti­cles.
CLEANING AND MAINTENANCE
Griddle
The cast iron griddle plate operates at 18,000 Btu/hr. It is thermostatically, controlled which means once the set temperature is reached, the heat cycles to hold that setting. Prior to use it is necessary to "season" the griddle to protect the surface from moisture. This process will change the appearance.
NOTE: Seasoning does not create a non-stick surface. The use of additional oil is necessary during cooking.
Griddle Operation
• To heat the griddle, push in the knob and turn counter clockwise to desired temperature. It is normal to hear a clicking sound. This is the electronic ignition lighting the burner. When the burner is lighted, the thermostat wil control the temperature.
• Preheat for approximately 10 to 15 minutes. When the griddle is preheated, the griddle indicator light will go out. The light will cycle on and off as the thermostat needs more heat to maintain the set temperature. This will allow heat to be evenly distributed and reach the set temperature.
• For the 559mm (22-inch) griddle, there are two separate burners with separate control knobs, which act inde­pendently of each other.
• To turn off the griddle, turn the knob clockwise to the "OFF" position.
Griddle Care
• Use a metal spatula and scrape grease into the grease collection tray.
• When the surface has cooled, wipe it with a paper towel to remove excess grease or oil.
• Clean grease collection tray after each use. Do not allow grease to accumulate in the tray and become a fire hazard.
• To remove the drip tray, gently pull the tray towards yourself to lift it out. Clean drip tray with soapy water and a clean cloth.
Operation & Electronic Control
3-10
#814889 - Revision A- July, 2010
Time of Day Clock
The clock can be visible on the display during all modes. To set clock, press CLOCK key on display panel, “CLOCK” will flash on and off. Next, press up or down arrow key to increase or decrease time. Stop when correct time of day shows in display window (See Figure 3-4). Press the CLOCK key or ENTER key to set clock. Two beeps will be heard when time has been entered.
NOTE: By holding down desired arrow key, the counter will
rapidly toggle through the numbers. The time will change from am to pm by passing the 12:00 mark (A for am and P for pm?).
Oven Timer
The oven has a timer that operates independently from the oven controls. Once a time is set in hours and minutes, the countdown is seen in the display window. Only the last minute counts down in seconds. To initiate oven timer, press TIMER key (See Figure 3-5). Next, press up or down arrow key to increase or decrease desired amount of cook­ing time in hours and minutes (See Figure 3-5). Press ENTER key or TIMER key to start timer. Two beeps will be heard. The oven will chime, time will continually flash when timing is complete. To exit oven timer function, press TIMER key, then press CLEAR key twice to clear time and return to clock.
THREE FIELD OPTION MODES
Three Field option modes allows for the user to adjust or change specific option’s of the ECH and oven controller, such as User Preference Offset, 12 hour to 24 hour clock and Celsius to Fahrenheit temperature.
Changing Clock to 24 Hours
To set 24 hour clock, press and hold CLOCK key for 5 sec­onds (See Figure 3-5). Now, press CLOCK key again to change from 24 hour to 12 hour or vice versa (See Figure
3-5). Then, press ENTER or after a short delay the clock
will set by default.
UPO (User Preference Offset)
This option allows the user to offset a specific oven temper­ature ± 2° in 1°C (Celsius) increments. To initiate, press and hold the CLOCK key for 5 seconds. The current UPO will be displayed in the temperature readout knob, turning the knob at this point you can change the UPO. Turn the knob to the left or right to increase or decrease the UPO in 1° increments as much as ± 2° (See Figures 3-7 and 3-8).
Celsius to Fahrenheit
The oven can be changed from Celsius to Fahrenheit tem­perature or visa versa. To initiate, press and hold CLOCK key for 5 seconds. Now, press COOK TIME key to change from °C and °F or visa versa (See Figure 3-9). Next, press ENTER key or after short delay °C or °F will set by default.
Figure 3-4. Press and Hold CLOCK Key for 5 Seconds.
Then, Press Up or Down Arrow Key to Set Time.
Figure 3-6.
Press and Hold CLOCK Key for 5 Seconds. Then,
Press CLOCK Key to toggle between 12hr and 24hr.
Figure 3-5. Press TIMER Key. Then, Use Up or Down
Arrow Key to Set Desired Amount of Time.
Figure 3-9.
Press and Hold CLOCK Key for 5 Seconds. Then,
Press COOK TIME Key to Toggle between °C and °F.
1
7
8
Figure 3-7.
Turn Knob to Right to
increase temp.
1
7
7
Figure 3-8.
Turn Knob to Left to
decrease temp.
Operation & Electronic Control
3-11
#814889 - Revision A - July, 2010
COOKING MODES
There are multiple cooking modes, each dedicated to give the best results for a specific kind of cooking. Most modes use temperature settings of 75°C (170°F) to 290°C (550°F). With exception of Broil, Convection Broil and Proof mode.
NOTE: Oven will shut down twelve (12) hours after last
control change except in Sabbath Mode.
Bake Mode
The hidden bake element and broil element are used to heat the air, then cycle to maintain temperature. This mode is best for single rack cooking.
To initiate Bake Mode, turn control knob bezel counter clockwise to BAKE symbol (See Figure 3-10). Temperature preset is 175°C (350°F). To change desired temp., turn temperature readout knob to the right to increase, or to the left to decrease (See Figures 3-11 and 3-12). Oven will turn on after 2 seconds or press ENTER key. To exit Bake Mode, turn oven knob bezel to OFF symbol.
NOTES:
• Always preheat for Bake mode. Temperatures below 66°C (150°F) are displayed by the word "Lo" during pre­heat, then the temperature display alternates between set and actual temperatures (See Figure 3-13). When preheat is achieved, the oven will chime.
• Temperature probe may be used in this mode.
Bake Stone Mode
To initiate Bake Stone Mode, turn the oven control knob bezel clockwise to STONE symbol (See Figure 3-14). Temperature preset is 204°C (400°F). To change desired temp., turn temperature readout knob to the right to increase, or to the left to decrease (See Figure 3-15 and 3-
16). Oven will turn on after 2 seconds or press ENTER key.
To exit Bake Stone Mode, turn oven knob bezel to OFF.
NOTES:
• “Stone” will appear and flash on hidden display, and a beep tone will be heard after 30 seconds if the bake stone element is not inserted into receptacle.
• Always preheat for Bake Stone mode. Temperatures below 66°C (150°F) are displayed by the word "Lo" dur­ing preheat, then the temperature display alternates between set and actual temperatures (See Figure 3-
17). When preheat is achieved, the oven will chime.
• Temperature probe may be used in this mode.
1
7
5
Figure 3-10.
Turn Control Knob
Bezel Counter
Clockwise to BAKE.
1
7
7
Figure 3-11.
Increase Preset
Temp., Turn Knob to
Left.
2
0
4
Figure 3-12.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-13.
Lo appears in display
window if temp. is
below 66°C (150°F).
2
0
4
Figure 3-14.
Turn Control Knob
Bezel Counter
Clockwise to STONE.
2
0
5
Figure 3-15.
Increase Preset
Temp., Turn Knob to
Right.
2
0
4
Figure 3-16.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-17.
Lo appears in display
window if temp. is
below 66°C (150°F).
Operation & Electronic Control
3-12
#814889 - Revision A- July, 2010
Broil Mode
The top element is used to conduct an intense, radiant heat which browns one side of the food at a time. This mode is best for meats, fish and poultry pieces up to 1-inch thick.
To initiate Broil Mode, turn oven control knob bezel counter clockwise to BROIL symbol (See Figure 3-18). Temperature is preset to "br1" for 290°C (550°F)-Hi Broil. To change oven temperature, immediately turn the tempera­ture readout knob to the left to decrease oven setting to "br2" for 230°C (450°F)-Med Broil or "br3" for 175°C (350°F)-Low Broil (See Figures 3-19 and 3-20). Oven will turn on after 2 seconds or press ENTER key. To exit Broil Mode, turn oven control knob bezel to OFF.
NOTES:
• NEVER
preheat for Broil mode.
• Temperature probe may be used in this mode.
Convection Mode
Dual convection fans, each with a heating element, operate from the back of the oven and move heated air throughout the entire oven cavity. Uniform air movement makes it pos­sible to cook on all six rack levels simultaneously. The heat is cycled on and off to maintain temperature, resulting in evenly browned food.
To initiate Convection Mode, turn oven control knob bezel counter clockwise to the convection symbol (See Figure 3-21). Temperature is preset at 163°C (325°F). To change oven temperature, immediately turn the temperature readout knob to the right to increase or to the left to decrease (See Figures 3-22 and 3-23). Oven will turn on after 2 seconds or press ENTER key. To exit Convection Mode, turn oven knob bezel to OFF.
NOTES:
• Always preheat for Bake mode. Temperatures below 66°C (150°F) are displayed by the word "Lo" during pre­heat, then the temperature display alternates between set and actual temperatures (See Figure 3-24). When preheat is achieved, the oven will chime.
• Temperature probe may be used in this mode.
Figure 3-18.
Turn Control Knob
Bezel Counter
Clockwise to BROIL.
Figure 3-20.
Turn Knob to Left to
change to br3 (175°C)
(350°F).
1
6
3
Figure 3-21.
Turn Control Knob
Bezel Counter
Clockwise to Dark
CONV Symbol.
1
6
4
Figure 3-22.
Increase Preset
Temp., Turn Knob to
Right.
1
6
2
Figure 3-23.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-24.
Lo appears in display
window if temp. is
below 66°C (150°F).
Figure 3-19.
Turn Knob to Left to
change to br2 (230°C)
(450°F).
Operation & Electronic Control
3-13
#814889 - Revision A - July, 2010
Convection Bake Mode
This mode combines heat from two convection elements with some heat from the hidden bake element. Two convec­tion fans circulate this heat within the oven cavity. The added heat from the hidden bake element make this mode ideal for pie baking.
To initiate Convection Bake Mode, turn oven control knob bezel clockwise to dark BAKE symbol (See Figure 3-25). Temperature is preset at 190°C (375°F). To change tem­perature, immediately turn temperature readout knob to the right to increase or to the left to decrease (See Figures 3-
26 and 3-27). Oven will turn on after 2 seconds or press
ENTER key.
To exit Convection Bake Mode, turn oven knob bezel to OFF.
NOTES:
• Always preheat for Convection Bake mode. The tem­perature display alternates between set and actual oven temperatures during preheat.
• Temperatures below 66°C (150°F) are displayed by the word "Lo" in the oven knob display window during pre­heat (See Figure 3-28). Oven will chime when oven preheat temperature has been achieved.
• Temperature probe may be used in this mode.
Convection Broil Mode
Intense radiant heat from broil element browns and sears surface of the food. Both convection fans circulate hot air around the food. This mode shortens broiling times for thicker cuts of meat, fish and poultry. The high heat browns the exterior and convection keeps the interior moist and juicy.
To initiate Convection Broil Mode, turn oven control knob bezel clockwise to dark BROIL symbol (See Figure 3-29). Temperature is preset to “br1 for 290°C (550°F). To change temperature from, br1, immediately turn the temperature readout knob to right to decrease oven setting to "br2" 230°C (450°F)-Med Broil or "br3" 175°C (350°F)-Low Broil (See Figures 3-30 and 3-31). Oven will turn on after 2 sec­onds or press ENTER key. To exit Convection Broil Mode, turn oven control knob to OFF.
NOTES:
• Never preheat for Convection Broil mode.
• Temperature probe may be used in this mode.
1
9
1
Figure 3-25.
Turn Control Knob
Bezel Clockwise to
Dark BAKE Symbol.
1
9
2
Figure 3-26.
Increase Preset
Temp., Turn Knob to
Right.
1
9
0
Figure 3-27.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-28.
Lo appears in display
window if temp. is
below 66°C (150°F).
Figure 3-29.
Turn Control Knob
Bezel Clockwise to
Dark BROIL Symbol.
Figure 3-30.
Turn Knob to Right to
change to br2.
Figure 3-31.
Turn Knob to Right to
change to br3.
Operation & Electronic Control
3-14
#814889 - Revision A- July, 2010
Convection Roast Mode
Heat from both convection fans, plus some heat from the broil element, intensifies the convective and radiant heating in this mode. This combination gently browns the exterior and seals in juices making it perfect for roasting tender cuts of beef, lamb, pork, and poultry.
To initiate Convection Roast Mode, turn oven control knob bezel clockwise to dark ROAST symbol (See Figure 3-32). Temperature is preset at 160°C (325°F). To change tem­perature, immediately turn temperature readout knob to the right to increase or to the left to decrease (See Figures 3-33 and 3-34). Oven will turn on after 2 seconds or press ENTER key. To exit Convection Roast Mode, turn oven knob bezel to OFF.
NOTES:
• Always preheat for Convection Bake mode. The tem­perature display alternates between set and actual oven temperatures during preheat.
• Temperatures below 65°C (150°F) are displayed by the word "Lo" in the oven knob display window during pre­heat (See Figure 3-35). Oven will chime when oven preheat temperature has been achieved.
• Temperature probe may be used in this mode.
Roast Mode
Both bake and broil elements are used to heat and cycle to maintain temperature. Designed especially for roasting the less tender cuts of meat that should be covered, such as chuck roasts, lamb shanks, pot roasts, stew meat.
To initiate Roast Mode, turn oven control knob bezel count­er clockwise to ROAST symbol (See Figure 3-36). Temperature is preset at 175°C (350°F). To change tem­perature, immediately turn temperature readout knob to the right to increase or to the left to decrease (See Figures 3-37 and 3-38). Oven will turn on after 2 seconds or press ENTER key
. To exit Convection Roast Mode, turn oven
knob bezel to OFF.
NOTES:
• Always preheat for Roast mode. The temperature dis­play alternates between set and actual oven tempera­tures during preheat.
• Temperatures below 65°C (150°F) are displayed by the word "Lo" in the oven knob display window during pre­heat (See Figure 3-39). Oven will chime when oven preheat temperature has been achieved.
• Temperature probe may be used in this mode.
1
6
3
Figure 3-32.
Turn Control Knob
Bezel Clockwise to
Dark ROAST Symbol.
1
6
4
Figure 3-33.
Increase Preset
Temp., Turn Knob to
Right.
1
6
2
Figure 3-34.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-35. Lo Displayed Until Temp. goes above
66°C (150°F).
1
7
7
Figure 3-36.
Turn Control Knob
Bezel Counter
Clockwise to BAKE.
1
7
8
Figure 3-37.
Increase Preset
Temp., Turn Knob to
Right.
1
7
6
Figure 3-38.
Decrease Preset
Temp., Turn Knob to
Left.
L
O
Figure 3-39. Lo Displayed Until Temp. goes above
66°C (150°F).
Operation & Electronic Control
3-15
#814889 - Revision A - July, 2010
OVEN FEATURES
Dehydration Feature
This feature allows for slowly drying out food for preserva­tion and other cooking uses. This requires an optional accessory package.
To initiate Dehydration Feature, turn oven control knob bezel clockwise to CONV symbol (See Figure 3-40). Now turn control knob to left until “deH” shows in the control knob display window 77°C (170°F) (See Figure 3-41). Then, release the temperature knob. Now, turn control knob left or right to desired dehydration temperature (See
Figure 3-42). Dehydration is between 45°C - 65°C (110°F -
150°F). To exit Dehydration Mode, turn oven knob bezel clockwise to OFF.
NOTES:
• Preheat is not necessary for Dehydration feature.
• Optional accessory package, not supplied with unit
must be used.
Proof Mode (48'' Unit Only)
To activate PROOF Mode turn control knob counter clock­wise to PROOF symbol and set temperature between 29°C (85°F) and 43°C (110°F) (See Figure 3-44).
Proof Feature (30” and 36” Cavity)
How PROOF feature works: A combination of Broil, Convection and Bake elements are used to heat and bal­ance the air to maintain temperature. This feature is ideal for proofing bread dough. The oven does not allow the temperature to be set above 43°C (110°F). If the oven tem­perature is above 55°C (130°F), “HOT” will be indicated on the control panel. The user should open the oven door to allow the oven to cool down below 50°C (120°F) to prevent from destroying the yeast.
To initiate PROOF Feature, the oven must be OFF. Place dough in oven-safe dish in oven. Turn oven selector knob bezel counter clockwise to BAKE symbol (See Figure 3-45).
Hold Oven Selector knob to left until “PrF” shows on the knob (See Figure 3-46). This will occur below 77°C (170°F). Release the knob, then quickly turn knob to the left or right and release to initiate PROOF.
NOTE: Oven temperature is preset at 29°C (85°F).
To change the temperature from 29°C (85°F), immediately turn the oven control knob to the right to increase the oven temperature (See Figure 3-47). Press ENTER on the dis­play panel or oven will turn on after 2 seconds by default. The temperature display alternates between set tempera­ture and "PrF". Turn oven selector knob bezel to OFF to end this feature.
1
6
3
Figure 3-40.
Turn Control Knob
Bezel Clockwise to
Dark CONV Symbol.
Figure 3-41.
Turn and Hold Knob
to Left Until “deH”
Appears In Knob
Display then Release.
4
3
Figure 3-42.
Turn Knob Left or
Right to Set Desired
Dehydration Temp.
Figure 3-43.
“deH” will Alternate
with the Temp. in
Display.
1
7
7
Figure 3-45. 30''-36''
Turn Control Knob
Bezel to BAKE
Symbol.
Figure 3-46.
Turn and Hold Control
Knob to Left until
“PrF” is Displayed.
4
3
Figure 3-47.
Turn Control Knob
Left or Right to
Change Temp.
2
9
Figure 3-44. 18''
Turn Control Bezel
counter clockwise to
PROOF Symbol.
Operation & Electronic Control
3-16
#814889 - Revision A- July, 2010
Delayed Start Feature
This feature controls the automatic timing of the oven’s On and Off function. Set a cooking mode to start later in the day and turn off when the cooking is complete or set it to just to turn off at a preset time. See the Use & Care Manual for additional information.
Set controls to start cooking later and automatically turn off heat when finished.
To initiate Delayed Start Feature, turn oven control knob bezel to the desired mode. Change preset temperature if needed. (See Figure 3-48). Now, press COOK TIME key. Then, press up or down arrow key on the display panel to increase or decrease the desired cook time. Next, press STOP TIME key. Then, press up or down arrow key on the display panel to increase or decrease the desired stop time. Now, press ENTER key. The oven will appear as though it’s on (See Figure 3-49). The oven will turn on when clock time displays start time. To exit Delayed Start Feature, turn oven control knob bezel to OFF.
NOTES:
• Display appears as if the oven is on. One chime will ring before the last minute of the cooking time. Three chimes that repeat every 30 seconds signal end of cooking time. The oven will turn itself off.
• Do not delay the start when preheating is critical to the cooking results.
• The time-of-day clock must display the correct time prior to programming a timed activity.
Probe Feature
The probe measures internal temperature by measuring the internal temperature of food without opening oven door. It is a convenient and accurate way to achieve perfect done­ness regardless of the type, cut or weight of food. Calculating a total cooking time by weight is no longer nec­essary using this feature.
To initiate Probe Feature, preheat oven in desired mode. Now, insert probe connector into receptacle, inside oven cavity. Next, PROBE will appear on display panel. Probe temperature is preset to 71°C (160°F) (See Figure 3-50). To change temperature, immediately turn temperature read­out knob to the right to increase probe temperature or to the left to decrease probe temperature setting (See Figure 3-
51). Then, press ENTER key or after 2 seconds oven will
turn on by default. Probe temperature will flash in knob dis­play when temperature has been reached (See Figure 3-
52).
To exit, turn oven control knob bezel to OFF.
NOTE: To change the temperature setpoint during probe
operation mode you must exit probe mode and restart with new probe setpoint.
Figure 3-49.
Press COOK TIME Key. Next, Press Arrow Up or
Down Key To Set Desired COOK TIME. Press
STOP TIME Key. Press Arrow Up or Down Key
To Set Desired STOP TIME. Press ENTER Key.
1
7
7
Figure 3-48.
Set Control Knob
Bezel to Desire Mode
and Temp.
7
1
Figure 3-50.
Probe Temp. Preset
to 71°C (160°F).
7
4
Figure 3-51.
Turn Control Knob to
Set Desired Temp.
7
1
Figure 3-52.
Probe Temp. will
Flash when Temp. is
Reached.
Loading...
+ 59 hidden pages
Buy Points How it Works FAQ Contact Us Questions and Suggestions Privacy Policy Cookie Policy Terms of Use