Cleaning a new Wolf Range :-(
Let's talk cleaning Wolf Ranges...because I never read this until I own one- a 48" DF, with pretty red knobs and blue interiors.
Did you know:
Wolf expects the owner to wipe up all spills and splashes right after cooking or using the ovens-as soon as it cools? Otherwise, the splashes will stain the grates, dull where the splashes occur on the pans under the grates, and in the ovens. They expect you to scrape the interiors with a razor blade after it is sprayed with a grease remover to remove all food splashes and anything baked on, then wash the interior with soap and water, and dry BEFORE you put on the self cleaning feature...or the blue glass will be etched by the food residue. I'm stunned.
They warn against using any abrasives on anything. They ask that one uses an oven cleaner on stubborn spots only as a last resort.
They say that the windows need to be scraped with a razor first and then cleaned with window cleaner on both sides...but...do not spay the spray directly on the window, because the moisture could get between the two panes of glass.
I'm horrified. I thought that the beautiful range would enhance my life...and today, I spent a few hours scrubbing oh so lightly, with non-scratch blue sponges, the stubborn spots that did not come off perfectly with the razor.
Anyone else know this? ...or find this crazy? How about your nice range?
I have had a Wolf DF for 5 years and don't do any of that. I bought it to cook and bake. If you use it is also gets scratches. I don' t worry about the blue enamel too much and I just crank the self clean and let her roll. I wipe up the left overs with a damp cloth. It hasn't etched yet. It is a good idea to clean the spills up just because it is easier when they aren't dried on. It's not a perfect world though and even if it is cleaned later I have never had any dulling. The platforms are cast iron and can be seasoned and reseasoned if you want to. I love the range as the oven rocks and I love the burners. It will if you use it get the patina of life but I don't mind that. I think any appliance is going to be that way.
Thanks wekick...you're right. I need to get over all the brand warnings....and just use and enjoy the range.
It reminds me of 20 years ago, when I put in a new stainless sink...and then worried about "scratches" on it, from normal use. Months later there was that "patina of life" on in...thats beautiful in it's own right. With this 20 year later remodel, I kept the sink. :-)
Shortly after this post I cleaned the oven and the blue enamel is completely off down to the substrate on the floor of the oven. This has happened to most people who have had the wall oven on Gardenweb. Wolf wants me to pay to have liner (which they would supply) replaced with labor starting at $800 with no limit to what they will charge and the part will only be guaranteed a year. Nope, not reinvesting in a known Wolf issue. I looked back at paper work and the oven was about 4.5 years old when it was discovered. There are others with DF with this issue.
That`s what one calls high maintenance. I have a gas range with self clean but use oven cleaner on stains between cleans. Works well.
This is why I try to read the online user's manual (that most products now have) when researching what I want to buy. It's a quick way to find out if maintenance, or replacement parts, are more than I want to deal with.
Sorry to hear about your woes. I always coveted folks who could fit a nice range like that in their kitchens. (Mine is itty-bitty.) Hope it works out for you!
Your directions from Wolf sound very complicated indeed, DeborahC. I put all the pamphlets from my Viking ovens in a notebook and they have resided there for more than 10 years. Both ovens are self-cleaning and I have never used that function. Nope, not once have I cleaned my ovens. My grandmother, who was a marvelous cook, used to liken it to washing the wheels on a car during mud season. Fine work if you like unnecessary work ....................
Granted the window is pretty grungy but, other than that, I have never felt bestirred to clean them. A 550 degree pizza burns off the worst of it; I'm happy to live with the rest. When ash accumulates on the bottom, I wipe it out figuring that it is the same as the self-clean function.
10 years and counting with nary a problem. Now I am curious what my recommendations actually are.
The cooktop is a different story. I break it down once a week and wash all the parts in a sink full of hot soapy water. I do try to wipe up the worst of the spills but have a pretty laidback attitude about it. The whole thing comes clean, even the burned on bits. I have never used a razor blade on anything but my legs!
The griddle has the patina of a well-loved cast iron skillet. I'll join coll in loving my kitchen to look like someone actually cooks in here; it is not a magazine space. It is a working kitchen.