To Next PageTo Next PageWhy is my Wolf WKGD ML-126621 browning unevenly?
Uneven browning or overcooked edges can occur if the oven is too hot or if too many racks are used. Try reducing the temperature setting, referring to the cooking guidelines, or use fewer racks to allow for better air circulation.
What to do if product pulling to edge of pan or spilling in Wolf WKGD ML-126621?
If the product is pulling to the edge of the pan or spilling, it could be due to the oven not being level or warped sheet pans. Level the oven racks from side to side and front to back, ensuring the rack is level side to side and level to 1/8" low at the front from front to back. Also, keep pans used for baking batters separate from general purpose pans, and remove any pans that show a tendency to warp from the baking group.
Why excessive shrinkage in Wolf Convection Oven?
Excessive shrinkage can be caused by failure to maintain water in the oven or roasting temperature being too high. Place a pan of water measuring 12x20x1" (30.5x51x2.5cm) in the bottom of the oven. Also, reduce the temperature.
What to do if ignition light remains lit for more than 20 seconds after 3 trials in Wolf WKGD ML-126621 Convection Oven?
• Turn the oven off for 5 minutes before attempting to relight. • Check the gas supply valves to be sure they are open.
General| Model | WKGD ML-126621 |
|---|---|
| Convection Fan | Yes |
| Interior Lighting | Yes |
| Control Type | Electronic |
| Fuel Type | Gas |
Instructions for detecting gas odor and immediate actions to shut down the unit.
Warning against storing or using flammable vapors or liquids near the appliance.
Improper installation can cause damage, injury, or death. Read instructions thoroughly.
Clearance requirements for combustible and noncombustible construction for proper installation.
List of US and Canadian codes for gas and electrical installations compliance.
Requirements for flexible connectors and restraining devices for caster-mounted ovens.
Procedure for leveling the oven using adjustable feet or casters.
Guidelines for connecting the gas supply, including pipe size and leak checks.
Procedures for testing gas supply pressure and isolating the oven.
Guidelines for flue gas ventilation and clearance for venting systems.
Compliance with codes and proper grounding for electrical connections.
Steps for preheating the oven and loading/cooking food.
Diagram illustrating the two stages of Roast & Hold cooking and temperature control.
Solutions for problems like uneven browning, product spilling, shrinkage, and ignition failures.
