Wolf Appliance Company WKGD ML-126621 owner manual Cleaning, Heat Circulation Tube, Daily

CLEANING

Disconnect the electrical power to the machine and follow lockout / tagout procedures.

Allow the oven to cool before cleaning.

Heat Circulation Tube

The heat circulation tube, located in the back of the oven cavity, should never be blocked. The heat circulation tube should be kept clean at all times for proper operation of the oven. Clean with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off 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 heat circulation 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 are dishwasher-safe and may be removed for cleaning.

For exterior 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 temperature to 500°F (260°C) 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 break down 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. Deposits from food must be properly removed by cleaning. Use mild detergent and nonchloride cleaners. Rinse thoroughly. Wipe dry. If using chloride -containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or Super Sheen) for extra protection and lustre.

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