thermostat related problems could be attributed to their
being out of adjustment (calibration).A thermostat that is
out of calibration may cause unsatisfactory cooking results
such as uneven baking, prolonged cooking times, etc. If
you are experiencing uneven cooking, it may be a result
of excessive cooking temperatures. Refer tothe cooking
chart provided in Operating Instructions SectionC.
To Check Calibration:
Turn the oven on by turning the Power Switch to
the ON position.
Open the doors and place a thermocouple in the
center of the middle oven rack. A reliable mercury-
type thermometer can be substitute difa
pyrometer
is not available.
Turn the thermostat dial to 350°F (177°C). Allow
the oven to preheat 1/2 hour.
Whenthe indicator light goes out,the thermostat has
been satisfied.Check the pyrometer or
thermometer
to determine the internal oven
temperature.
If the reading on the pyrometer(or thermometer) is
less than10°F different from the setting of the
thermostat, no adjustment is needed. If this reading is
more than 10°F, proceed with calibration procedure.
To Calibrate the Ovens
Remove the thermostat knob by loosening the
setscrew and pull the knob forward. Take care not
to rotate the thermostat stem, which will change
the setting.
With a very small screwdriver,turn the screw located
in the bottom of the hollow of the stem clockwise
to lower the temperature or counterclockwise to
raise the temperature. DO NOT allow the stem of
the thermostat to rotate as you turn the screw.
Open the door and turn the POWER SWITCH to the
COOL DOWN position. This will allow the oven fan
To come on without the burners and cool off the oven.
Allow the oven to cool to about 250°F (120°C).
Return the POWER WITCH to the ON position and
Repeat the previous steps until the oven thermostat
and the pyrometer (thermometer) reading agree.
Replace the knob and tighten the setscrews.
NOTICE:Maximum turn of screw“A” is1-1/2turns—
clockwise or counter-clockwise.
This thermostat is a direct-acting(opens on temperature
rise) device.
E. CLEANING OF THE OVENS
The stainless steel on your oven can be kept clean with
a good stainless steel cleaner, many of which are on
the market.The painted surfaces should be wiped
clean regularly with a MILD detergent. Moisten a cloth
and wipe down the oven while it is COLD. Wiping down
an oven while it is hot will cause streaking and
otherwise unsatisfactory results. Once the oven is
clean it can be wiped down with light oil.
Porcelain oven interiors should be cleaned regularly
using a degreasing agent. For heavier deposits a
commercial oven cleaner such as Dow Oven Cleaner,
Easy-Off, or Mr. Muscle can be used. Care must be
taken to prevent these alkaline-type cleaners from
coming in contact with any aluminized steel
surfaces in the oven, including the blower wheel.
The blower wheel, racks and rack supports can be
removed and soaked in a solution of ammonia and
water.
Make certain that all parts are thoroughly rinsed before
returning to use.
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