Wood Stone DESIGNER SERIES 6348 WS-DS1-4048 Installation And Operation Manual

Designer Series 1 w/ Broiler OptionInstallation and Operation ManualAn ongoing program of product improvement may require us to changespecifications without notice� Designer Series-1 w/ Broiler Option,Revised November 2014. Doc no: M0078.00info@woodstone-corp.com or visit woodstone-corp.comWood Stone Corporation1801 W. Bakerview Rd.Bellingham, WA 98226 USAToll Free 800.988.8103Tel 360.650.1111Fax 360.650.116617DAILY OPERATIONDAILY OVEN OPERATIONThe oven floor temperature is displayed on the Controller readout�DO NOT OVER FIRE! WHEN FLAMES SPILL OUT OF THE DOOR, OR IF THE OVEN FLOOR (HEARTH)TEMPERATURE EXCEEDS 700 °F, YOU ARE OVER FIRING THE OVEN.END OF THE DAYPush I/O button on the Controller� All gas will go off, even the pilots, in the oven� Broiler pilots can be left on overnight in the standby position (Check with your local jurisdiction for proper safety requirements�) When the oven is turned off, use the Night HeatRetention Door(s) to help retain heat in the oven� The night door is placed into the oven doorway� IMPORTANT: Do not cook with theNight Heat Retention Door(s) in place� Remove before starting the oven�BEGINNING OF THE DAY1. Push the On/Off button on the Controller to start the oven� IMPORTANT: Make certain Night Heat Retention doors have beenremoved�2. Set the Hearth Set Point temperature to desired temperature—typically 500 °F, using the Up or Down arrow on the controller�3. Turn Temperature Control Knob(s) (depending upon configuration) to “5” on the Flame Height Index Scale – the heat up flameposition�4. Wait until Hearth Temperature on the controller reaches 500 °F� Heat up time from room temperature will be approximately 2hours, 40 minutes�5. Maintain temperature range—typically 500–530 °F, using a holding flame of 3�2-ish (approximately a 10" flame) on theFlame Height Index Scale(s)�6. When cooking, adjust flame upwards 2-3 inches� Return to holding flame after removing product�See woodstone-corp.com for detailed information on cooking in your Wood Stone oven�DURING THE DAYWood Stone recommends the use of long-handled brushes for sweeping up surface debris that will accumulate on the floor of theoven during use� Use a natural fiber brush—always brushing away from the radiant burner well� For deeper cleaning, use a brassbristled brush� The oven floor can be then cleaned with a damp rag wrapped around the brass bristled brush head� (Wood Stoneoffers an assortment of oven brushes available through your dealer� Specification sheets may be viewed on the Wood Stone websiteunder Tools & Accessories�)