ADJUSTMENTS
RECALIBRATION
Oven Control
Field recalibration is seldom necessary, and should not be resorted to unless experience with cooking results definitely proves that the control
is not maintaining the temperature to which the dial is set. To check oven temperatures when recalibrating, use a Robertshaw Test Instrument
or a reliable mercury oven thermometer.
1.
Place the thermocouple of test instrument or thermometer in the middle of an empty oven.
2.
Remove knob. Use indicator mark, as shown in Fig. 7, for all dial settings.
3.
Turn thermostat so 400 °F lines up with the indicator mark.
4.
Allow the oven to heat until flame cuts down to by-pass. After sufficient time, check temperature. If the temperature does not read
within 15 degrees of the dial setting, recalibrate as follows:
5.
Hold calibration plate and loosen the two calibration lock screws until the plate can be moved independently of the control.
6.
Turn calibration plate so that the instrument or thermometer reading is in line with the indicator mark, as explained above. Tighten the
lock screws. Replace dial.
7.
NOTE: If the above adjustment is prevented by the two loosened calibration lock screws being in contact with the ends of the screw
clearance slots in the calibration plate, remove the screws and after turning the calibration plate to the proper location, reassemble
screws in the other tapped holes designed for them.
SECTIONAL RANGES
SECTION THREE — SERVICE
PAGE 3
Содержание 121C-0
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