Part # 1844082 (11/03/08)
Page 9
The door must be closed for the oven to operate in cook
Mode. Opening the door will cause the heat to stop. The
motor and fan will shut off. This is a safety feature.
Fan Speed
The fan speed can be either high (1725RPM) or (1150 RPM).
The fan speed is controlled by the left rocker switch marked
high and low.
Cool Down
Pressing the Cook/Off/Cool Down rocker switch to the Cool
Down position activates the fan and motor to cool the oven
cavity.
Optimal cool down will be achieved with the door open
slightly.
Pressing the button to the OFF position cancels the cool
down and turns the oven off.
Temperature
The temperature range is from 150°F to 500°F (66°C to 250°C)
is controlled by rotating the temperature dial and aligning
the indicator to the desired temperature.
Timer
The timer is set by rotating the dial clockwise aligning the
indicator to the desired time cycle. The timer will count down
from 2 minutes to 60 minutes. At the end of the timing cycle
the buzzer will sound. The buzzer is turned off by rotating the
dial counter-clockwise to the off position as shown on the
control panel.
NOTE: Timer does not control heat.
OPERATION Continued
PERFORMANCE RECOMMENDATIONS
Your GARLAND Convection Oven will give you the best
quality product and service if you familiarize yourself with
the following operation suggestions and information.
1. Preheat oven thoroughly (approximately. 20 minutes)
before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/conventional oven.
Cooking time may also be shorter, so we suggest closely
checking the first batch of each product prepared.
3. Use the chart of suggested times and temperatures as
a guide. These will vary depending upon such factors
as size of lead, temparature, and mixture of product
(particulary moisture) and density of product.
4. Keep a record of the times, temperature, and load sizes
you establish for various products. Once you have
determined these, they will be similar for succeeding
loads.
5. When practical, start cooking the lowest temperature
product first and gradually work up to higher
temperatures.
6. If you find that your previous temperature setting is more
that 10° higher than needed for succeeding loads, press
the COOL DOWN switch to reach the desired temperature
before setting a new cooking temperature.
7. When loading oven, work as quickly as possible to
prevent loss of heat.
8. Oven will continue to heat even though the timer goes
off. Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
12. Never place anything directly on the bottom of the oven
cavity. This obstructs the airflow and will cause uneven
results.
NOTE: Moisture will escape around the door when baking
products with heavy moisture content, such as chicken,
potatoes, and etc. This is normal.
