MODELS DN97 & DN98 SERIES ELECTRIC CONVECTION OVENS DN97 ML-43463 ML-43465 ML-43466 DN98 ML-43470 ML-43471 ML-43472 ML-43473 FORM 16253 Rev. (694)Installation, Operation and Care of DN97 & DN98 SERIES ELECTRIC CONVECTION OVENS SAVE THESE INSTRUCTIONS GENERAL ‘The DNS7 and ON98 model electric convection ovens are efficient, versatile, and productive tools for the cooking industry. The oven can be used as a standard convection oven, as a cook and hold oven or as a holding oven. The cook ‘and hold feature allows the oven to cook for a preset amount of time using the timer and cooking thermostat (150-450°F); after the preset time expires, the oven becomes controlled by the hold thermostat (100-200°F) until the oven is tured off, This allows the product to continue to cook as the temperature of the oven gradually deciines from the cooking temperature to the holding temperature. No energy is used during this period of time until the temperature at last declines below the minimum for the holding thermostat, and then the oven only uses enough energy to maintain the holding temperature. This process reduces moisture, vitamin, arid nutrient losses and improves product flavor, color, and eye appeal ‘The electronic timer is a solid state device with digital readout and 99 hour, 99 minute capacity. The timer operates like a countdown clock with the readout showing the number of hours and minutes of the preset cooking time remaining, Units are available in various configurations: 4. On long legs (25%4"). 2, Stacked two ovens high with 8” legs. 3. With cabinet base. 4. On a cart with casters or stationary stand with legs and with racks to store oven shelves. © HOBART CORPORATION, 1986INSTALLATION UNPACKING Immediately after unpacking, check the oven 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, test the electrical service to be sure that it agrees with the specifications on the oven data plate. INSTALLING SINGLE OVENS Installing Basic Oven (DN97 & DN98) The basic oven must be installed on legs or mounted on @ modular stand. Installations on concrete bases or other support restricting air circulation on the bottom will void the warranty. If using the modular stand, the oven must be set on the stand after being uncrated. ‘Assembling Legs to the Oven (DN971 & DN9B1) 1. Position the oven on its back, taking care not to scratch the sides. 2, Attach the four leg assemblies to the bottom of the oven with the twenty-four bolts and lockwashers, 3. Reposition the oven setting it on its legs in the installed position. Fig. 1 — Installation of basic oven on cabinet — (procedures identical for istaling open stand, CA286 or CAS). ‘Assembling Cabinet Base or Stand (DN973, DN74, DN983 & DN984) 1. Screw two locating studs (found in cabinet base or stand carton) into bottom of oven (Fig. 1) 2. Mount the oven on top of the stand or cabinet (Fig. 1) Assembling the Chimney and Flue Extension Remove the oven chimney and flue extension from the rear of the oven (motor compartment) and use the screws provided to fasten the chimney to the top rear of the oven. NOTE: The flanges on the chimney are to be positioned under the top cover. Also attach the flue extension.ELECTRICAL CONNECTIONS WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. ELECTRICAL DATA 2082400 aay] NOMINAL AMPERES PER UNE WIRE froma, s-pHAse Lokoa | S-PHASE LOADING [~~ ‘PHASE ‘PHASE PHASE | KWPER PHASE | 20% 240v sav Gag ]ees ces pues Uva a afta toca naa 2000 240V 4000] rs as x | ao am | an | ems [eal em) eo) m7) aia, _ai7] neal eal aval a) aaa = em [-e% ] eco | ote | eto | ase) ea) ssi! eo) seal ape! soe) ams) aso) ors ese) on5| a “Tho 208, 240, nd 490 volt ovens covered by this manual are for connection toa oF 3 phase power sytem. Ovens leaving the factory are ited for connection to @3 phase power sytem, Wires can be changed athe Insalaion silo for connection toa phase Bower sytem Dy [Bering the wiring at tne terranal block, Assure that the electrical supply agrees with the specifications on the oven data plate. Remove the wiring compartment cover on the front of the oven (the lower portion of the control panel). Remove the appropriate knack-out on the bottom of the oven and attach the power supply conduit to the bottom of the oven. ‘Comply with the appropriate wiring diagram attached to the oven when making conneetions to the electrical supply lines. Replace the wiring compartment cover, and energize the power supply. Leveling ‘Adjust the legs to assure that the oven racks are level in the final installed position.INSTALLING DOUBLE OVENS Assembling Stacked Ovens (DNS72 & DN982) 1. Position one oven on its back for access to the oven bottom, taking care not to scratch the sides. Attach the four leg assemblies with the twenty-four bolts and tockwashers provided. 2. Place the lower oven (with legs) on the floor and remove the two 7s” diameter knock-outs on each side of the top cover plus the 13" diameter knock-out at the right front of the top cover. 3. Install the two locating studs (included in the leg stack set) into the screw plates on the under side of the upper oven. (See Fig. 1) 4, Remove oven chimneys stored at the rear of both ovens. Discard one chimney. Attach the remaining chimney to the top of the upper oven (oven without legs). NOTE: The flanges on the chimney are to be Positioned under the top cover '5, Move the oven with legs to the installed position and place the upper oven on top of the lower oven using the locating studs, Remove the wiring compartment cover from the front of both ovens. Also unfasten the control pane! (of the lower oven only) and carefully pull forward. This will facilitate routing the power leads (furnished) to the top oven, as well as attaching the one-inch conduit nipple and lock nut (also furnished), 6. Attach the short flue extension over the exhaust vent at the rear of the upper oven. Siide the long flue extension tube over the exhaust vent at the rear of the lower oven. These extensions should direct the exhaust fumes upward through and above the fop oven. 7. Place the 1" conduit nipple through the 1%” hole in the bottom of the top oven and the top of the bottom ‘oven and clamp the two ovens together with the locknut from the underside, Electrical Connections WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Refer to previous section for Electrical Data. ‘Assure that the electrical supply agrees with the specifications on the oven data plate and complies with the wiring diagram on the oven, 1. Altach the power leads to the line side of the terminal block of the upper oven. Then carefully route these leads (furnished as part of the stack set) down through the conduit nipple and behind the control panel of the lower oven, 2. Attach these leads to the lower oven terminal block per the wiring diagram. At the same time, attach the power supply conduit to the bottom of the lower oven. Also attach the power supply leads to the line side of the terminal block. 8, Finally, inspect and check all witing and terminal connections for tightness and proper routing away from any moving parts (relay solencid core), or pinch points (cover on oven frame). Then carefully replace the lower ‘oven contol panel and wiring compartment covers for both ovens. Leveling ‘Adjust the legs to assure that the oven racks are level in the final installed position, ==INSTALLING OPTIONAL LINER KITS Fig, 2— Contents of 0333 non- stisk coated ner kt for standard '36" deep convection ovens. CX338 panel kit or these. models. i Siainiess ste, CX320 (non-stick coated) and CX381 (ss) panels for Seeper convection ovens are 8 Inches deeper. ‘The CX333 liner kit components (and related CX339, CX380 and CX381 components) are identified above. Please follow the sequence shown below to install. Steps to Adding Panels WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Fig. 3 Fig. 4 Fi. 5 Remove all racks by pushing down slightly on front of rack top to disengage the positive rack rear lock. When rack back is raised to clear, pull straight out as shown in Fig. 3. Remove both left and right rack guides by lifting them straight up, center, and pulling out as shown in Fig. 4 Remove aluminized steel back blower baffle by lifting straight up, then pulling forward and out. Titt slightly from left to right to clear side brackets as shown in Fig. 5. Discard this blower baffle. ting the bottom of the guides toward the oven Fig. 7 Fig. 8 Fig. 9 Install top panel by inserting screws (3 screws in front, 2 in back) and screwing tightly to top of oven interior as shown in Fig. 6 Install new non-stick coated back blower bate by titing the panel slightly from left to right to clear the side rack guide brackets as shown in Fig, 7. Then press panel up against the oven’s back interior. Lift and lower panel until it rests on blower baffle supports. No screws are required. Install bottom panel by lifting rack guide brackets and pushing straight in as shown in Fig. 8 Install left and right side panels placing the cut-out notches over light bank (right panel), thermostat guard (right panel), and rack guide support brackets (right and left panels) as shown in Fig. 9. Reassembling of Rack Guides and Racks Reassemble the left and right rack guides by inserting them in support brackets (reverse procedure in Fig. 4) Insert racks in rack guides (reverse procedure in Fig. 3).OPERATION BEFORE FIRST USE Before using the convection oven for the first time, it must be "burned in” to release any odors that might result from heating the new surfaces in the chamber. ‘+ Using the clean damp cloth, wipe the inside of the oven inchuding the racks. ‘+ Wipe the outer surfaces to remove any dirt or film that may have accumulated during shipment. ‘+ Close the oven door, turn on the oven, set the thermostat to 300°F for 6-8 hours. Smoke with an unpleasant ‘odar will normally be given off. CONTROLS FUSE HOLDERS — WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE. DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT BEFORE REPLACING FUSES. Replace fuses with appropiate replacements as directed on control panel, ON/OFF/COOLDOWN Switch — Controls power to the control circuit; POWER light is lit when this switch is on ‘The COOLDOWN position energizes the fan only (not the heating elements) to coo! the oven rapidly when the doors are open. NORMALICOOK & HOLD Switch — NORMAL position selects control by the GOOK TEMPERATURE thermostat. COOK & HOLD selects control by the COOK TEMPERATURE thermostat for the amount of time on the timer — then control transfers to the HOLD TEMPERATURE thermostat until the oven is turned off. 2 SPEED FAN Switch — Ovens with a 2 SPEED FAN use the Hi setting as the usual operating speed and the LO setting for delicate product like Meringue which might be blown around in the oven. LIGHT Switch — Tums the lights in the oven on or off. COOK TEMPERATURE Thermostat — Controls the oven temperature when in the NORMAL operation or during {he initial part of the COOK & HOLD operation. The HEAT light is lit when elther thermostat is calling for additional heat in the oven, the heating elements are energized, and heat is being produced in the oven. HOLD TEMPERATURE Thermostat — Sets the temperature for the HOLD phase of the COOK & HOLD operation. ‘The green READY light comes on when the temperature in the oven declines to the HOLD TEMPERATURE setting. ‘Tha Heat light is lit when elther thermostat is calling for additional heat in the oven, the heating elements are ‘norgized, and heat is being produced in the oven, TIMER KEYPAD — To sot the timer, press CLEAR and enter the HOURS and MINUTES of the cook or hold period ‘and press START. The timer will dispiay the setting and begin to count down. Yo eater a new setting, press CLEAR ‘and begin again. After the timer counts down to zero, an alarm will sound for 30 seconds or until you push CLEAR. DOOR INTERLOCK — An electrical door interlock de-energizes the blower and heating elements whenever the ‘ven door is open. However, the COOLDOWN switch energizes the FAN only to cool the oven when the door is open.CONSERVING ENERGY : © Tum off unused equipment. * Do not open door unnecessari * Use COOK & HOLD operation. ise window for observation of food in oven. PREHEATING With the doors closed and the thermostat dial set at the desired temperature, preheating is started by tuming on the main power switch. Your oven will preheat to 950°F in just 10 minutes. PREHEATING is complete when the HEAT light goes off indicating that the thermostat temperature has been reached. LOADING Since the oven chamber is large and loading requires keeping the doors open, temperature drops will occur. To offset this for a full capacity load, it is suggested that the preheat temperatute setting be 50°F higher than the required cooking temperature. After the foods are loaded in the oven, the setting must be returned to the appropriate ‘temperature for that particular food. To minimize heat loss during loading, the doors should be open for the least amount of time. RACK DATA (Pan Capacities Shown For Single Rack) wo] swank] wo. | waa ] AA | © | noe | wenger wove. | sro. | ‘spacing | opriona. | sracna | ‘size | on | f200 | 18 x2 racks | RACKS a the | PIE TINS Ne? T | owen | 5 oer 6 1a | axa | 6 2 1 ower owe | 2a 2 ia exe z 7 Desi onses | 5 207 6 1a | xm | 9 2 : Bowe onse2 TO 287 2 1.25 275 x 2B 9 2 | NORMAL OVEN OPERATION Preheating Turn the ON/OFFICOOLDOWN switch ON. Turn the NORMAL/COOK & HOLD switch to NORMAL. Set COOK TEMPERATURE thermostat to the desired temperature. The oven will preheat until the thermostat setting is reached and the HEAT light shuts off Cooking After the thermostat temperature has been reached and the HEAT light shuts off, preheating is complete and you may load the oven. Select the cook time and temperature from the Table and enter the time in hours and minutes by pushing the keyboard digits. See CONTROLS section for TIMER KEYPAD details. The timer will display the setting and begin to count down. After the timer counts down to zero, an alarm will sound indicating that the cooking time is complete. Push CLEAR or wait 30 seconds and the audible signal will shut off.COOKING TEMPERATURES AND TIMES Because of the moving air in the convection oven, the temperatures required to bake various products are lower ‘and the cooking times are briefer than in a conventional decktype oven with stil air. Since recipes and foods are subject to many varie temperatures and times that give you the best results. ‘Suggested Baking and Roasting Guidelines for Normal Operation tions and tastes, the guidelines about temperature settings and cooking times contained in this manual are SUGGESTED ONLY. You should experiment with your food products to determine the cooking PRODUCT TEMPERATURE TIME NO. RACKS ‘BREAD PRODUCTS Bread (24, 1b, loaves) 340F 30 min, 3 (every other rack starting with bottom rack) Hamburger Rolls 300F 15 min, 5 Corn Bread 335F 25 min, 5 Yeast Rolls 325F 25 min. 5 Baking Sods Biscuits ‘400F 6 min, 5 PASTRIES Frozen Berry Pies (22 02.) 350F 34 min, 5 (30 pies) Frozen Fruit Pies (46 oz.) 350F 45:50 min. 5 (20 pies) Fresh Apple Pie (20 07.) 360.375F | 25-30 min, 5 (30 pies) ‘Sheet Cake (5 Ibs. per pan! ‘336F 16 min, 5 Sugar Cookies 300F 16 mi 5 Cherry Crisp 300F 25 min 5 Chocolate Cake 335F 20 min! 5 Cinnamon Buns 335F 20 min, 5 Brownies 360F 46 min. 5 Banish 335F 12min 5 ‘Angel Cakes 250F 25.30 min. 3 Cream Putts 350F 20:25 min. 5 Pumpkin Pie 300F 30-36 min. 5 Fruit Cakes 275F 70 min, 3 Apple Turnovers 360F 15 mi 5 MEAT Hamburge: Patties (5 per Ib.) (well done) 400F 10-12 min. 11 (264) Steamship Round (80 Ib. quartered) 275F Deh. (well done) | 2 (2 pans ea. rack) ‘Steamship Round (whole 60-80 Ibs.) 275F Bhs. (med.) i Rolled Beef Roast (20 tb. avge.) 300F 4 hrs. (med.) 3 (2 roasts per pan) Prime Ribs 275F Shes. (med.) 2 (2 roasts per pan) Baked Stuffed Pork Chops 375F 25:30 min, 5 Boned Veal Roast (15 Ibs.) 300F 3 brs. 10 min. 2 Lamb Chops (small lean) 400F 6 min. 5 (24 per pan) Shell Steaks (10 02.) 450F 7-8 min. 5 (16-18 per pan) Meat Loaf 325F 40-45 min, 5 (2 pans per rack) FISH Fish Stix 335F 16-18 min, " Baked Stuffed Shrimp ‘400F 6-7 min 5 Baked Stuffed Lobster (1% Ibs.) 400F 10 min, 3 Halibut Steaks (Frozen § oz: 380F 30 min, 5 FOWL Chicken Breast — Thigh 360F 33-36 min, 5 Chicken Back ~ Wing 350F 30.33 min. 5 Chicken (2% Ib. quartered) 350F 30 min. 5 (26 per pan) Turkey Rolled (18 Ib. Rolls) 310F hes. '3.(6 pans ~ 2rolls ea. rack) ‘OTHER Macaroni and Cheese ‘350F 30 min. 5 Beef Pot Pies 400F 30.35 min. 5 Turkey Pot Pies 400F 30.35 min. 5 Stuffed Peppers 360F 15:20 min, 3 Melted Cheese Sandwiches ‘400F 10 min 5 (120) Pizza (7" Frozen) 435F 11 min, 6 Idaho Potatoes (120 count) 440F 50 min, 5 were the number of racks is 6, inser the firt rack on We Bottom position and place the others on every other rung,COOK & HOLD OPERATION Preheat as in NORMAL OVEN OPERATION and then load the oven, Next turn the NORMALICOOK & HOLD switch to COOK & HOLD. When in the COOK & HOLD operation, the convection oven cooks the product in two stages. Cooking progresses in the first stage with the heating elements maintaining the COOK TEMPERATURE setting for the length of time on the preset timer. After the preset time is elapsed, the second stage begins. Cooking is completed using the stored energy in the oven while the temperature declines until the holding temperature is teached. It is critical that you DO NOT OPEN THE DOORS during this stage of the cooking process. While the temperature of the oven is declining, the temperature of the product is stil increasing. The READY light comes on when the HOLD TEMPERATURE is reached. The product will be maintained at the HOLD TEMPERATURE until the oven is turned OFF. The product is ready to be served anytime after the READY light comes on. COOKING DIAGRAM — COOK & HOLD CONVECTION OVEN TiMeR READS on:00 COOK THERMOSTAT OFF heal | HEATERS OFF UNTIL HOLD TEMPERATURE IS COVEN TEMPERATURE REACHED a coins Fem TORE READY LIGHT ON Feared On 200 | Loab pRooucr IO OVER awe — PERE on ENE 100 5 prone TEMP. SECOND STAGE F PREHEAT FIRST STAGE COOKING COND SSE | HOLDING Cae 0 NOT OPEN SET TIMER FOR THIS TIME PERIOD NOE OF (COOKING THERMOSTAT CONTROLS HOLD THERMOSTAT CONTROLS ‘The suggested hold temperature for beef products is 140°F. To provide the same doneness when cooking several roasts at the same time, roasts should be the same size and the timer should be set for that size roast. You may choose to preheat at a higher temperature but be sure to reset the thermostat to the correct cooking temperature after loading the oven. =aCOOK & HOLD TEMPERATURE AND TIME GUIDELINES COOK & HOLD GUIDELINES For Rolled Beef Roasts (Refrigerated — Not Frozen) 200% 250° 00°F RARE | MED. | RARE MED. RARE TIMER SETTING IN HOURS 4% 5 5 5¥% 2M 6 eu 6 6% 7 we 4 ae “4 om sit 6 9% ™m | ™ | 10% 7% | we 7% 2 2 2M 2% 2% 3 a aM 3M 34 3 4 4 am as 4 4% 5 5 2M 2 mM a 3M 3% 3% % 4 4M a ae a 5 5 om om ou 6 em oie ov We % 1% 1% 3M ve 38 aM aM 1 hour ‘Approximate add and HEAT ights come ON: tonal time to allow 1% hour petore the READY =STANDING RIB ROAST ‘SET TIME® (THE TIMER SETTING) ‘OVEN TEMPERATURE OF 250F SF ONENESS RARE MED. RARE MED. WARE WED. INTERNAL TEMP. “Wor ‘aor “aor 60 ‘Wor 100F ROAST Wi. (L85) —| TIMER SETTING IN HOURS | TIMER SETTING IN HOURS | TIMEA SETTING IN HOURS = 7H am 1H z 1m 18 3 2% 3 1% 2 % 1% rt 24 aM 1% 24 1% vs 1 2 7 1 2 1% Te 2 Fs 4 1% aM 1% 1% 8 a ‘ 2 2% % 1 14 3 a z 2m 1 TH 5 3 “u 2 24 " 2 6 3% a 2 2 4 2 7 a a 2m 2 1m 2 1° a4 4 24 3 % 2 % | a 5 2M 3 1% 2M 20 ae 5 2 3 1% 2% 2 a 5 2 aM 1% 2 | 2 3M 54 24 aM 2 2 2 ‘ 3% 2M aa z 2 2 4 a 2 ay 2 2% 2 4 s 24 a 2 24 26 a oH 2 ae 2 2M 2” a 3% Foy aa 2 2 2 am 6 3 a 2 26 29 a € 3 me 2m Ev 2 Py 6 3 am 24 2M “Aipproximate_adilonal ti to allow before the READY and HEAT Tht come ON hour L 1% hours, i Zhours: COOKING AND HOLDING OTHER FOODS. L COOK TIMES Foon sizing a FINAL ron TIMER Irmeroauon) | rora. | SOOK | wren }FOOD PRODUCT] QUANTITY | COOKING TIMES| SETTING |PLUS| FoR SECOND ‘COOK TEMP. NAL ‘SHOWN STAGE TIME + TEMP. + | oR, Amn. wR st. || atm, ms _ ‘or mor 20 s 5 scproninly ann on, io. Legot tame | thesamesze” | 5-154. er | + or | mer | oor | sar {ert e & g centucey tspoundham | 2, +} ancsomin, |=] am.anmin. | s00F | 155 Tormoreat | pound wey | 2h smn] + | SSmin aopronmavey | fepouna tureey | 2me-30mim | + | Semin turkey esamesiee’ | 1Spouna wureey | 2hessmn | + | 88min zsor | 190 epound tatey | Sreaomin. | + | 88min Bound wrtey | Sure admin] + [ — sSmin Zepound waey_| Ane EI] Soin Shicken 112 chickens | each chicken t 30min. } + 10 min. Ie" bo24 chore | $3 fuse me] t | Baw: aoor | 190 — T= Saucks | each duckie ssmin.] + | ismin 7 i Ero adueks | “Sscaimet | tar tOmin.| ¢ | 25min eas op 50 to wo min. | + | i5min Bree | 120.count Simin] + | ismn 0-100 ts Some.| + | ismin wemite Potatoes lun tots aomin.| + 15 min soor | OF Bo 7st) aecoune Soma | ¢ | igen | 80-100 te fmm | * | imi * For other sizes, use table as guide only 2nd vary times to determine best pro {eure for product sie and load =eCLEANING YOUR CONVECTION OVEN Always allow the oven to cool prior to cleaning. If the oven is still hot, make sure the doors are only slightly ajar to minimize the exposure of the operator to the hot ai To speed up the cooling process, turn the ONIOFFICOOLDOWN switch to COOLDOWN and the fan will operate with the doors open. CLEANING THE INTERIOR OF YOUR OVEN Ovens With Standard Aluminized Steel Liners keep the inside of the oven and racks wiped clean. If food particles or carbon accumulate so doors cannot be tightly closed, heat is wasted and the oven will not operate properiy. Poorly closed doors permit a constant escape of steam and vapor around the door. This causes condensation which deteriorates the finish around the oven front ‘and door lining, When cleaning the interior of your oven, it is important to bear in mind that the aluminum coating, though tightl adherent, is stil a coating. To preserve the coating and for ease of maintenance, clean often when the oven is cold with mild detergent (or soap) and water. This will prevent food and dirt from “baking on” and will frequently be all the cleaning that is necessary. ‘Where soil resists soap and water cleaning, use a wooden too! to loosen spillage from the cold oven. Follow with ‘a non-etching cleaner which is specifically recommended for aluminized steel. Use clear water to rinse; dry with a soft clean cloth, DO NOT USE STEEL WOOL, WIRE BRUSHES OR CAUSTIC SOLUTIONS SUCH AS LYE, SODA ASH, OR AMMONIA. Ovens With Stainless Stee! Liners {In general, the principles detailed above for aluminized steel apply. Soap or detergent and water will usually handle routine cleaning; dry with a soft clean cloth. For bymed-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. Ovens With Teflon Coated Liners In order to preserve the easy-care properties of your Teflon coated oven panels, frequent cleaning is recommended. Panels should be cleaned as soon as soil begins to turn brown. This will minimize the possibility of discoloration. Do not use sharp instruments, abrasive materials, or oven cleaners on Teflon surfaces or the warranty is void. ‘To clean the Tetion panels, remove panels and wash thoroughly with hot, sudsy water using a sponge or web pad supplied with the oven. Do not use harsh abrasive or steel wool pads. Rinse with clean water and dry. Between these cleanings, oven spatters can be easily wiped off with sudsy sponge or cloth, rinsed, and dried. With Teflon, there is never a need for oven cleaners =aREMOVING PANELS WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Remove tray racks by pulling straight out, Remove right and left rack guides by lifting straight up. Right and left panels may now be removed by moving toward the center and pulling out. To avoid scratching, do not rest panels on bottom panel Remove bottom panel by pulling straight out Remove blower baffle by lifting straight up and pulling out toward the front. Care should be exercised to clear brackets on the side. Blower wheel can now be cleaned as described in Cleaning The Blower Wheel, Immediately following. Top panel and stainless steel interior panels can be cleaned while in place. If removal of top panel is desired, unscrew three screws from front top edge of top and two screws from rear flange of top. Slide out toward front. Feassemble by reversing the above procedure. Cleaning The Blower Wheel WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Remove all racks by pulling forward, lifting up and out. Remove both right and left rack supports by iting up. Remove the blower baffle by lifting up and pulling out. Wash blower thoroughly with hot sudsy water using a sponge or plastic web pad. Rinse with clean water and dry. Replace the hardware by reversing the disassembly procedure. Cleaning the Exterior of Your Oven Wash all exterior surfaces at least once daily using a cloth with warm water and a mild soap or detergent. Where surfaces have been waxed, use the cloth lightly — hard rubbing will remove polish. Follow with a clear rinse, then dry. This simple treatment will keep your equipment clean and sparkling, and eliminates the danger of grease accumulation, which may form a hard-to-remove stain, Permalucent Finish It grease has accumulated and attacked the Permalucent finish, use any silicon-based polish, following diractions on the container. NEVER use a scouring pad on the Permalucent finish. If the surface is accidentally marred, it can be quickly and easily restored with a “Permalucent Touch-Up Kit”, available through your Dealer. Full instructions are included in each kit. Cleaning Stainless Stee! Surface To keep the stainless stee! front spotless, clean regularly with a damp cloth and polish with a soft, dry cloth. To remove discolorations which may have formed when regular cleaning was neglected, use any detergent or plain soap and water. For particularly stubborn discolorations, a selt-soaping scouring pad may be used. CAUTION: Always rub with the “Grain” in a horizontal direction. Rinse, dry and polish with a soft cloth. Avoid using gritty soaps or harsh cleaners. aReplacing Lamps oe WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Remove all racks by pulling forward, lifting up and out. Flemove the right rack support by lifting up. Unscrew glass dome(s) from fight body. Replace the bulb(s). Replace glass dome(s), rack suppor, and racks by reversing the disassembly procedure. aor mews osoza¥e-0 @Z6NC ‘ZO6NO ‘ST30G0W vonisawed nos A | IH Re = mesa g norioawoo “waren 13 mn PRINTED IN U.S.A. = FORM 16263 Rev. C (6-94)