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W O L F
T R O U B L E S H O O T I N G
G U I D E
T R O U B L E S H O O T I N G
G U I D E
P R O B L E M
P O S S I B L E S O L U T I O N
Burner flame does not burn evenly.
Align the burner cap of the stacked, sealed burner assembly as described on page 6.
Food boils or burns in one area of the pan
more than other areas.
Pan is not centered above the burner.
Pan material does not conduct heat evenly.
Base of pan is warped and does not rest flat on the grate, or handle of pan is too heavy and tips pan toward handle.
Burner fails to ignite.
Ceramic igniter is damp from a spillover or spray cleaner. Allow ceramic to dry out completely.
Burner cap ports are blocked. Use a straightened, metal paper clip to open the blockage.
If a GFCI circuit is used, check to see if it has been tripped.
Burners extinguish themselves when using more
than one large roaster or griddle simultaneously.
Good gas combustion requires the correct amount of airflow to maintain the flame. Using two oversized pans simultaneously restricts air movement.
Food boils over the pan and into the burner drip pan.
Heat setting is too high or pan size is too small for its contents.
Water does not come to a boil fast enough.
Water temperature is colder than usual.
Cover pan for most efficient use of the high setting.
Diameter of pan is too large or base of pan is warped.
Food cooks too slowly when sautéing.
Too much food is added at one time; reduce amount of food and sauté in batches.
Size of food pieces is too large or temperature of food is colder than usual.
Pan does not conduct heat evenly.
Simmer setting does not maintain constant
surface temperature.
Delicate foods may need a lower simmer setting so that scorching does not occur.
Exterior browning is uneven.
Pan is too large for good heat circulation or too many pans on a rack.
