Productive Maintenance; Cleaning; Thermostat Calibration; Calibration Check Procedure - Lang DO36 Installation & Operation Manual

PRODUCTIVE MAINTENANCE

"Productive Maintenance" is defined as a means of keeping the appliance as efficient and productive
after years of service as it was when new.

CLEANING

Cleaning the appliance on a regular basis will assure years of efficient performance and
maintain the gleaming appearance it has when new.
Clean the exterior of the oven using a mild soap and water solution. Rinse with clear water
and a damp rag.
Do not use a pressure washer of any kind to clean the appliance exterior or interior.
CAUTION
The oven interior must be cleaned with a cleaner that states it is "Safe on
Aluminum". Use of any other cleaner will severely damage the coating on the
inside of the oven and it can not be repaired.
Pay particular attention around the door opening, door edges and at the bottom of the door
so the door continues to close tightly. Should the paint around the door opening begin to
wear off, it can be recoated using a high temperature silver paint found in any hardware
store.

THERMOSTAT CALIBRATION

All thermostats are factory calibrated and are extremely reliable mechanical devices.
Thermostat calibration should be attempted only when continued experience indicates
inaccurate cooking temperatures and then only after the calibration of the thermostat has
been thoroughly checked.
However, as the appliance becomes older the thermostat should be checked once a year in
order to make minor adjustments to the calibration.

CALIBRATION CHECK PROCEDURE

Locate an oven thermometer or thermocouple in the center of the oven cavity.
Set the thermostat to 350°F degrees, the upper element 3-Heat switch to "Low", and the
lower element 3-Heat switch to "High".
Allow the oven to heat for at least one hour before attempting any calibration check.
Watch the red indicator lamp below the thermostat dial. When the lamp comes on the oven
elements are "cycling on", when the indicator lamp goes out the elements are "cycling off".
After the oven has heated of an hour record the temperature of the oven when the indicator
lamp "cycles on".
Allow the oven to continue heating and record the temperature when the indicator lamp
"cycles off".
Continue taking the "cycle on" and "cycle off" readings three times.
After 3 complete "cycles" average the six temperature readings (add them up and divide by
6). The average temperature should be within 25 degrees, plus or minus, of 350°F degrees.
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