Garland MCO-GD-10-CE Installation Manual
ORIGINAL USER MANUAL
INSTALLATION AND
OPERATION MANUAL
"THE MASTER"
GAS CONVECTION OVEN
(GB, IE) 0086
Français .............................................................................................. Page 17
Deutsch.............................................................................................. Seite 35
PLEASE READ ALL SECTIONS OF THIS MANUAL
FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER
APPLIANCE
AND RETAIN FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL
PERSONNEL AS SPECIFIED.
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY,
OR DEATH. READ THE INSTALLATION,
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent
using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been
improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation
instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,
or which has been modified or repaired using unauthorized parts or by unauthorized service agents.
For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.
The information contained herein, (including design and parts specifications), may be superseded and is subject
to change without notice.
Manufactured by
CLEVELAND RANGE
1333 East 179TH Street
Cleveland, Ohio 44110
USA
WARNING:
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
For Your Safety:
Post in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained by consulting
your local gas supplier.
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
Enodis UK LTD.
Swalloweld Way, Hayes, Middlesex UB3 1DQ ENGLAND
Telephone: 081-561-0433
Fax: 081-848-0041
Part # 1955201 REV 7 (11/28/12) © 2005 Garland Commercial Industries, LLC
IMPORTANT INFORMATION
THE BURNER PRESSURE IS FACTORY SET AND LOCKED. IT MUST NOT BE ADJUSTED BY THE USER.
A COMPETENT PERSON MUST MAKE INSTALLATION OF THIS OVEN IN ACCORDANCE WITH THE LOCAL CODES OF
THE COUNTRY OF DESTINATION.
THIS OVEN MUST BE MAINTAINED AND SERVICED BY A FACTORY CERTIFIED SERVICE ENGINEER. A QUALIFIED GAS
ENGINEER MUST MAKE ALL BURNER ADJUSTMENTS AND SETTINGS. GARLAND RECOMMENDS PERIODIC SERVICE
CHECKS BE PREFORMED EVERY SIX MONTHS.
THIS OVEN MUST ONLY BE OPERATED BY QUALIFIED PERSONS. DO NOT OPERATE THE OVEN WITHOUT READING
THIS OPERATION MANUAL.
DO NOT OPERATE THE OVEN UNLESS IT HAS BEEN PROPERLY INSTALLED AND EARTHED.
DO NOT OPERATE THE OVEN UNLESS ALL SERVICE AND ACCESS PANELS ARE IN PLACE AND FASTENED PROPERLY.
THE OVEN DOES NOT EMIT AIRBORNE NOISE IN EXCESS OF A CONTINUOUS A-WEIGHTED SOUND PRESSURE LEVEL
OF 75dB(A).
IT IS THE RESPONSIBILITY OF THE SUPERVISOR OR EQUIVALENT PERSON TO ENSURE THAT USERS OF THIS
EQUIPMENT WEAR SUITABLE PROTECTIVE CLOTHING AND TO DRAW ATTENTION TO THE FACT THAT SOME PARTS
WILL BY NECESSITY BECOME VERY HOT, AND WILL CAUSE BURNS IF TOUCHED ACCIDENTALLY.
WARNING: THIS APPLIANCE MUST NOT BE CLEANED WITH A PRESSURE JET!
Page 2
Part # 1955201 Rev. 7 (11/28/12)
CONTENTS
IMPORTANT INFORMATION.............2
DIMENSIONS & SPECIFICATIONS ........4
INSTALLATION .........................5
Statutory Regulations ........................5
Installation Notes: ............................5
National Codes Require: .................. 5
Gas Connections, And Pipe Sizing ........ 5
Conversion Instructions................... 6
Installation Of Double Deck Models ...........6
Gas Connection ..............................6
Electrical Connection ........................7
Ventilation & Air Supply ......................7
Testing & Lighting Instructions ...............7
OPERATION............................8
PERFORMANCE RECOMMENDATIONS ..11
COOKING GUIDE ......................12
COOK AND HOLD .....................13
PROBLEMS / SOLUTIONS ..............14
MOTOR CARE.........................14
CLEANING & MAINTENANCE ...........15
Break-In Period.......................... 15
Exterior Cleaning ........................ 15
Interior Cleaning ........................15
Fan Area Maintenance ...................15
Master 450 Electronic Control With
Cook-N-Hold And Master 455 Electronic
Control With Cook-N-Hold & Core Probe ......8
In O Mode:.............................. 8
On Start Up ..............................8
Controller Keys ........................... 8
Fahrenheit/Celsius........................ 9
Operating the Controls ................... 9
Cook-N-Hold Operation .................10
Core Probe Operation ...................10
Setting Setback Feature .................10
Part # 1955201 Rev.7 (11/28/12) Page 3
32-1/8"
[816mm]
32-1/8"
[816mm]
6-1/4"
[159mm]
14-3/4"
[375mm]
32-1/8"
[816mm]
35-7/16”
[900mm]
32-1/8"
[816mm]
1-1/4"
[32mm]
DOUBLE DECK
FR ONT VIEW
H
1" REAR
GAS INLET
DIMENSIONS & SPECIFICATIONS
Single-Deck
Models
Int. Dimensions :In (mm) Ext. Dimensions: In (mm) Ship Wt Ship Dim.
W H D W H D Lbs/kg Cubic Ft.
Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 57-1/2 (1461) 41-1/4(1048) 600/273 64
Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 57-1/2 (1461) 44-1/2(1130) 600/273 64
Double-Deck
Models
Int. Dimensions: In (mm) Ext. Dimensions: In (mm) Ship Wt. Ship Dim.
W H D W H D 2@Lbs/kg Cubic Ft.
Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 70-1/2 (1791) 41-1/4(1048) 1150/523 128
Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 70-1/2 (1791) 44-1/2(1130) 1150/523 128
MODEL #
MCO-GS/GD-10CE
MCO-GS/GD-10CE
MCO-GS/GD-20CE
MCO-GS/GD-20CE
GAS
TYPE
INPUT SETTING PRESSURE
MANIFOLD
PRESSURE
NAT 17.5 kW 20 mbar 25 mbar 11.2 mbar 16 mbar G20 1.66 G25 1.91
PRO 17.5 kW 37/50 mbar 25 mbar G31 0.66
NAT 35 kW 20 mbar 25 mbar 11.2 mbar 16 mbar G20 3.32 G25 3.82
PRO 35 kW 37/50 mbar 25 mbar G31 1.32
FLOW RATE
(m3/h)
ELECTRICAL CLEARANCES: In (mm)
1N 230V, 50Hz Combustible Wall Entry
kW Load Nom. Amps Sides Rear Crated Uncrated
1 4 1 (25) 3 (76) 47 (1194) 32.5 (826)
MODEL
MCO-GS/GD-10CE
MCO-GS/GD-20CE
1-1/4"
[32mm]
H
32-1/8"
[816mm]
32-1/8"
[816mm]
6-1/4"
[159mm]
AUSTRALIA ONLY - GAS
Gas
Type
Input
(MJ/Hr)
NAT 63.0 0.83 kPA 1.85 mm
PRO 63.0 2.49 kPA 1.15 mm
NAT 126.0 0.83 kPA 1.85 mm
PRO 126.0 2.49 kPA 1.15 mm
DOUBLE DECK
FR ONT VIEW
(Manifold)
Gas Pressure
32-1/8"
[816mm]
14-3/4"
[375mm]
1" REAR
GAS INLET
32-1/8"
[816mm]
35-7/16”
[900mm]
D
17-3/4"
[451mm]
1-1/4"
[32mm]
[816mm]
H
[645mm]
7-3/4"
[197mm]
3/4"
[19mm]
32-1/8"
25-3/8"
3/4" N.PT.
GAS INLET
FLUE: 2-3/8" x 5"
[60mm x 127mm]
TOP VIEW
38"
[965mm]
SINGLE DECK
FR ONT VIEW
2"
[51mm]
38-1/4"
[972mm]
11-1/2"
[292mm]
3/4" REAR
GAS INLET
[1386mm]
34"
[864mm]
54-9/16"
Orice Size
Page 4
Part # 1955201 Rev. 7 (11/28/12)
INSTALLATION
Statutory Regulations
The installation of this appliance must be carried out by
a competent person and in accordance with the relevant
regulations, standards, codes of practice and the related
publications of the Country of destination.
AUSTRALIA SPECIFIC CLAUSE
This appliance must be installed in accordance with
the manufacturers instructions, local gas tting
regulations and requirements of AS 5601 / AG 601
installation code. A qualied gas technician should
make all burner adjustments and settings.
Installation Notes:
Combustible and Non-Combustible Wall Clearance:
Side: 1.0" (25 mm)
Rear: 3.0" (76 mm)
This equipment must be installed by a competent factory
trained, certied, licensed and / or authorized service or
installation person.
WARNING. This appliance must be earthed.
This appliance should be connected to a potential
equalization system. To facilitate this a labeled equipotential
bonding point is tted to the rear of the oven.
It is recommended that this oven be connected to a residual
current (earth leakage) device with a tripping current not
exceeding 30mA. The leakage current of this oven will not
exceed 5mA.
A means of disconnection from the supply with all pole
separation of at least 3mm must be incorporated into the
xed wiring.
National Codes Require:
The type of gas for which the oven is equipped is stamped on
the data plate on the inside of the lower front panel. Connect
an oven stamped for Natural Gas (High (H) or Low (L) Caloric
Value) only to Natural Gas; connect those stamped for
Propane Gas only to Propane Gas. When installing gas ovens,
the installation must comply with the latest edition of the
National Gas Installation Requirements.
Gas Connections, And Pipe Sizing
The size of the gas line is very important. If the line is too
small, the gas pressure at the burner manifold will be low. This
will cause slow recovery and delayed ignition. The incoming
gas pressure line should be a minimum of ISO 7-1 1-1/2”. All
single ovens require a 3/4” connection, double stacked ovens
require 1” connections.
Before connecting new pipe the pipe must be blown out to
dispose of any foreign particles. These particles will cause
improper operation.
When using thread compound, use small amounts on male
threads only. Use a compound that is not eected by the
chemical action of LP gases. Avoid applying compound to the
rst two threads to prevent clogging of the burner orices
and control valve.
Have the installer check all gas plumbing with a soap solution
for leaks. DO NOT USE matches, candles or other ignition
sources in checking for leaks.
The oven must be disconnected from the gas supply system
when pressure testing of that system at pressures in excess of
150 mbar.
Check the data plate to determine the proper type of gas
before connecting the quick disconnect or piping from the
building gas supply.
An incoming gas pressure test nipple is provided on the
incoming gas manifold for pressure checks.
Minimum incoming gas pressure for Natural Gas is 15 mbar.
Maximum incoming gas pressure for Natural Gas is 30 mbar.
Minimum incoming gas pressure for LP Gas is 25 mbar.
Maximum incoming gas pressure for LP Gas is 58 mbar
Burner operating pressure can be checked at the outlet side
of the gas valve at the pressure test point on the manifold.
For Australia:
Minimum incoming gas pressure for Natural Gas is 1.13 kPa.
Maximum incoming gas pressure for Natural Gas is 5.00 kPa.
Minimum incoming gas pressure for LP Gas is 2.75 kPa.
Maximum incoming gas pressure for LP Gas is 7.00 kPa.
To adjust the burner pressure, remove the sealing screw from
the pressure test nipple, connect a manometer, turn on the
oven, adjust the screw in the regulator to give the correct
pressure, turn o the oven, remove the manometer, replace
Part # 1955201 Rev.7 (11/28/12) Page 5
INSTALLATION Continued
the seal screw in the test nipple and test for gas leaks.
Gas pressures should be checked by the local Gas Company
or an authorized service agency only.
Test all piping and connections for gas leaks. A rich soap
solution should be used for this purpose. Never use a ame.
Conversion Instructions
Servicing must be carried out by a competent person in
accordance with the law.
WARNING: Turn o the gas supply to the appliance at the
service cock and the electrical mains before commencing any
servicing work.
IMPORTANT: Test for gas soundness on completion of any
servicing work.
The following instructions are intended to describe the
operations necessary to convert equipment from operation
on one gas family to that of another.
Ensure that all of the parts necessary to make the conversion
have been supplied as follows:
a. Injector Fittings (One per main burner).
b. Governor Spring (One per unit).
c. Conversion Label (One per unit).
If any of the required parts are missing, contact your Garland
dealer before attempting the conversion.
allows both ovens to be supplied by a single gas line. The
minimum recommended size of a single supply line for
two stacked ovens is 1 inch. Use a pipe thread compound
that is intended for use on propane gas piping and be sure
to check for leaks before nalizing the installation.
90 Degrees Street Elbow
20 1/2" Nipple
3/4" to 1" BSPT
Bell Reducer
3" Nipple
3/4" Union
3" Nipple
Installation Of
Double Deck Models
A. Position insert in bottom leg opening and tap insert up
into leg till it seats at collar. Attach six inch (6") legs to
lower oven section. Raise unit or lay on its left side. Place
the front legs on the oven so as to line up with four (4)
attaching bolt holes. Secure leg to oven frame using (4)
3/8-16 x 3/4 bolts and washers provided. Repeat at rear of
unit.
B. Remove lower front cover of top deck (located under oven
doors). Raise top deck into place and line up body sides
and back of the unit. Fasten the rear of the units together,
with the stacking bracket using (6) 1/4-20 machine screws,
lock washers and nuts, (provided).
C. Install the interconnecting ue parts, carefully following
the instructions contained in the stacking kit. Pay
particular attention to the type of ovens you are stacking
and be sure to follow the corresponding instructions.
D. Assemble the stacking pipes provided in the stacking
kit as shown in the diagram at the top of this page. This
90 Degrees Street Elbow
E. Check leveling of unit four (4) ways (using a common
carpenter's level on the rack inside the oven).
F. Wire each unit to a 230-Volt power supply.
G. Maintain clearance from combustibles.
Each gas appliance shall be located with respect to building
construction and other equipment so as to permit access to
the appliance. Such access and clearance may be necessary
for servicing and cleaning.
Gas Connection
The 1" BSPT inlet at the rear must be considered in piping the
gas supply for double stack units or 3/4" BSPT for individual
(or single deck) connections. Undersized gas supply line(s)
may restrict the gas supply and aect performance. If other
gas appliances are supplied by the same supply line, the
supply line must be sized to carry the combined volume
without causing more than 1/2" pressure drop at the manifold
of each appliance on the line at full rate.
Page 6
Part # 1955201 Rev. 7 (11/28/12)
INSTALLATION Continued
Electrical Connection
Install oven in accordance with local electrical agencies and
code requirements. This equipment must be installed by a
competent factory trained, certied, licensed and/or authorized
service or installation person.
WARNING:
This appliance must be earthed. This appliance should be
connected to a potential equalization system. To facilitate this
a labeled equipotential bonding point is tted to the rear of
the oven.
A wire diagram is axed to the rear of the unit.
CAUTION:
DISCONNECT BOTH UNITS FROM
ELECTRICAL SUPPLY BEFORE SERVICING.
POWER FAILURE
In the event of a power failure, no attempt
should be made to operate this oven.
IMPORTANT
All gas burners and pilots need sufficient
air to operate and large objects should not
be placed in front of this oven, which would
obstruct the airflow through the front.
Objects should not be placed on main top rear
of oven while in use. This could obstruct the
venting system of the unit's flue products.
Testing & Lighting Instructions
1. Turn on main gas valve. Remove the lower front cover
and the service panel above the control panel. Drop the
control panel and leak test all ttings and connections
upstream from the service valve located on the redundant
combination gas valve. Should any gas leaks be detected,
turn OFF main gas valve, correct the problem and retest.
2. Open shuto valve located on the redundant combination
gas valve. Activate control panel and set to desired
temperature. The pilot burner is ignited by direct spark,
main burners are then ignited by the pilot. Check all
ttings again and correct any leaks and recheck.
Ventilation & Air Supply
Proper ventilation is highly important for good operation. The
ideal method of venting a gas convection oven is through
the use of a properly designed canopy, which should extend
6" (150 mm), beyond all sides of the appliance and 6'6" (1950
mm) from the oor.
A strong exhaust fan will create a vacuum in the room. For an
exhaust system vent to work properly, exhaust and make-up
air must be balanced properly. For proper air balance contact
your local H.V.A.C. contractor.
All gas burners and pilots need sucient air to operate and
large objects should not be placed in front of this oven, which
would obstruct the airow through the front.
Replace all service panels and covers before operation.
NOTE: All electronic ignition systems are supplied with a
redundant gas valve. Therefore, the unit is not supplied with
an external pressure regulator.
NOTE: During installation there will be air in the gas line. This
air will have to bleed o before ignition can be established.
The electronic ignition system has a ninety second lock-out
as a safety device on all units. Therefore, several attempts
may be required before pilot ignition is established, wait ve
minutes after each attempt.
FOR YOUR SAFETY: KEEP YOUR APPLIANCE AREA FREE FROM
COMBUSTIBLES.
TO CONSERVE ENERGY:
Do not waste energy by leaving controls at high temperature
settings during idle periods. Lower settings will keep
oven warm and ready for next use period. Master 400
Series controls have an auto setback feature that is user
programmable to help with these applications.
Part # 1955201 Rev.7 (11/28/12) Page 7
OPERATION
Master 450 Electronic Control
With Cook-N-Hold And
Master 455 Electronic Control With
Cook-N-Hold & Core Probe
In O Mode:
When the controller is o, the display will show "OFF".
Pressing the ON/OFF key will activate the controller into Start
Up mode.
On Start Up
In Start Up mode, the controller will heat to the last set
temperature, time and fan speed. The factory defaults are
350°F (177°C), 30 minutes and low fan speed. The display will
indicate "LO" when the oven is below the set temperature.
When the oven cavity reaches the set temperature and is
ready for operation the display will indicate "LOAD".
NOTE: If the oven temperature goes above the requested
temperature the display will indicate "HI". If the oven
temperature goes above 575°F (302°C) the display will
indicate "HELP" and an audible signal will sound. This is a
safety feature.
If the door is opened during a Cooking mode, the fan and
heat will stop, and the display will indicate "DOOR" until the
door is closed. This is a patented safety feature.
Pressing the ACTUAL TEMP key will display the actual oven
temperature in 5° increments.
Controller Keys.
Pressing the ON/OFF key will activate the oven.
Pressing the LIGHT key will turn the lights on for 30 seconds.
The lights will work if the controller is in the O mode. When
the door is opened, the light will come on and stay on for 30
seconds.
Pressing the FAN HIGH key will activate the higher fan speed
and light its LED.
Pressing the FAN LOW key will activate the lower fan speed
and light its LED.
Pressing the FAN PULSE key will activate the lower fan speed
and light its LED. The fan will be active for 30 seconds then o
for 30 seconds, and continues this cycle.
Pressing the SETBACK key will cool the oven cavity to a
preprogrammed temperature, see: Setting "Set-Back" Feature.
The oven will automatically go into Setback mode after the
pre-programmed non-usage time. The display will indicate
"SETB". This is an energy-saving feature.
Page 8
Part # 1955201 Rev. 7 (11/28/12)
OPERATION Continued
Pressing the COOL DOWN key will deactivate the heat, turn
the fan on high and light its LED. The display will indicate
"OPEN DOOR" if the door is closed, prompting the user to
open the door slightly. With the door open slightly the display
will indicate "COOL". The Cool Down will operate when the
door is closed or opened slightly. Optimal cool-down will be
achieved with the door open slightly. When the door opens
wider, the Cool Down mode will deactivate and the display
will indicate "DOOR". This is a patented safety feature. Pressing
the COOL DOWN key again will turn the LED o and stop this
mode. Pressing the ON/OFF key will also cancel Cool Down.
Cool Down is not active during a cook.
When the ON/OFF switch is pressed to turn the oven o and
the oven was above 200°F (93°C), the oven will go into an
Auto Cool Down mode. In Auto Cool Down, the oven will
run the fan on high until the oven cavity drops below 150°F
(66°C). During this time the display will indicate "AUTO".
When the oven temperature drops below 150°F (66°C) the
oven turns o. This feature protects the oven motor from pre-
mature failure. Optimal cool-down will be achieved with the
door open slightly.
Fahrenheit/Celsius
Factory default is Celsius (C). To change to Fahrenheit (F),
press and hold in the "Phantom Key" located to the right of
"COOK/HOLD" key. "C" appears in the display. Continue to
hold until "F" is displayed and then release the "Phantom key".
Operating the Controls
Setting the cook temperature and time are done in the same
manner. Pressing the SET key will light the TEMP LED. The
operator then sets the temperature by rotating the dial on
the controller until the desired temperature is shown on the
display. Pressing the SET key a second time lights the TIME
LED and allows the operator to select the desired cook time
as shown on the display. Pressing the SET key a third time
ends the programming.
Pressing the START/CANCEL key will start the timing cycle.
The display will count down from the Set time in minutes
and seconds (solid colon) or hours and minutes (blinking
colon) the minutes and seconds. When the cycle is completed,
processing this key will also cancel the "DONE" prompt. To
cancel a timing cycle in progress, press and hold the START/
CANCEL key for 3 seconds.
Part # 1955201 Rev.7 (11/28/12) Page 9
OPERATION Continued
Cook-N-Hold Operation
Pressing the COOK/HOLD (450 and 455 Controllers Only) key
activates the Cook-N-Hold mode and lights its LED. To verify
the proper hold temperature has been selected, press the SET
key twice. The display will show the hold temperature. At the
end of the cook cycle, an audible alarm will sound, the display
will ash “DONE” and change to count "UP" the hold time.
The oven will switch to the programmed hold temperature.
Setting the cook temperature, hold temperature and time
are done in the same manner. Pressing the SET key will
light the TEMP LED. The operator then sets the temperature
by rotating the dial on the controller until the desired
temperature is shown on the display. Pressing the SET key a
second time will light the HOLD LED and allows the operator
to select the desired hold temperature as shown on the
display. Pressing the SET key a third time lights the TIME LED
and allows the operator to select the desired cook time as
shown on the display. Pressing the SET key a fourth time ends
the programming.
Pressing the START/CANCEL key will start the timing cycle.
When the cycle is completed, pressing this key will also cancel
the “DONE” prompt. To cancel a timing cycle in progress
press and hold the START/CANCEL key for 3 seconds.
Setting Setback Feature
To set or change the setback settings, press and hold the
SETBACK key for two seconds. The TEMP LED will light and a
temperature will be displayed. Set the temperature using the
dial, then press the SET key. The TEMP LED will go out and
the TIME LED will light ("Time" is factory set at 0). Set the time
using the dial, then press the SET key. Press the SET key one
more time to exit programming.
Note: To disable the setback function, set the temperature to
250º F (121ºC) and the time to zero.
Core Probe Operation
The Core Probe option (455 Controller Only) is only active
when the core probe is plugged into its connector. To set the
core temperature, rst plug the core probe into its connector.
The display will indicate "100" and the CORE TEMP LED will
be on. The operator then sets the temperature by rotating
the dial on the controller until the desired temperature is
shown on the display. Pressing the SET key stores the core
temperature and starts the cooking process.
To set the oven temperature, press the SET key again. The
TEMP LED will light and the oven temperature can be
set by rotating the dial on the controller until the desired
temperature is displayed. Pressing the SET key again will
light the HOLD LED allowing the operator to set the hold
temperature in the same manner.
NOTE: If the hold temperature is not set, the default hold
temperature is 150°F (66°C) or the last programmed
temperature. (Hold temperature range is 140°F (60°C) to
210°F (99°C).
When the core temperature is reached, the display will sound
and ash "DONE" for 3 seconds. Automatically, the display
will switch to count“UP” the time the oven is on hold.
Page 10
Part # 1955201 Rev. 7 (11/28/12)
PERFORMANCE RECOMMENDATIONS AND GENERAL SAFETY
PRECAUTIONS
1. Preheat oven thoroughly (approx. 20 minutes) before use.
2. As a general rule, temperature should be reduced from
that used in a standard/conventional oven. Cooking time
may also be shorter, so we suggest closely checking the
rst 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 load, temperature, and mixture of product (particularly
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 rst and gradually work up to higher
temperatures.
6. If you nd that your previous temperature setting is more
that 10°F or 5°C higher than needed for succeeding loads,
COOL DOWN 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.
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the airow and will cause uneven
results.
17. Never operate the oven if any of the exterior covers are
removed. These covers are necessary for protection
against exposure to live electrical parts and should
only be removed when the oven is being serviced by a
qualied service personnel.
18. This is a commercial cooking oven not intended for non
commercial cooking installations or non food products.
19. Use appropriate food pans and trays for ovens.
20. Use oven mitts when adding or removing trays/pans from
oven when oven is operational.
21. Use care when removing product from the oven to
prevent spills which could cause serious inquiry to bare
skin and eyes. Higher rack levels on ovens are at eye level.
22. Exterior oven exteriors will become hot during operation
caution should be observed.
23. Proper weight handling and distribution of product in tray
or pan will prevent sudden shifts in product to avoid spills
and inquiry.
8. Oven will continue to heat even though the timer goes
o. 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 cooking six pans, use rack positions 2, 4, 6, 8, 10 and
12, starting from the top.
12. Do not overload the oven. Six pans are suggested for most
items, i.e., cakes, cookies, rolls, etc. However, the maximum
(13 pans) may be used for sh sticks, chicken nuggets and
hamburgers. Cooking times will have to be adjusted.
13. Mun pans should be placed in the oven back to front or
with the short side of the pans facing the front. This results
in the most evenly baked product.
14. When re-thermalizing frozen casseroles, preheat the oven
100°F or 60°C 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.
24. Do not operate ovens if blower fan guard has been
removed.
25. Oven operation sound pressure level should not exceed
70 dB(A).
26. Do not spray aerosols in the vicinity of this appliance while
it is in operation.
NOTE: Moisture will escape around the doors when baking
products with heavy moisture content, such as: chicken,
potatoes, etc. This is normal.
15. Use pan extenders or two inch deep 18"x26" pans for
batter type products which weigh more than eight
pounds, i.e., Pineapple Upside Down Cake.
Part # 1955201 Rev.7 (11/28/12) Page 11
COOKING GUIDE
The following suggested times and temperatures are provided as a starting guide. Elevation, atmospheric conditions, gas
supply, recipe, cooking pans, and oven loading may aect your actual results.
Product °C Time
White Sheet Cakes – 5 lb 150° 20 min
White Sheet Cakes – 6 lb 150° 22 min
Yellow Layer Cake – 21 oz 165° 15 min
Yellow Sheet Cake – 5 lb 150° 22 min
Chocolate Layer Cake – 21 oz 150° 22 min
Angel Food Cake 190° 22 min
Brownies 175° 15 min
Product °C Time
Chicken Parts 175° 45 min
Hamburger Patties, 10/lb fzn 175° 8 min
Hamburger Patties, 10/lb fresh 175° 5 min
Hamburger Patties, 4/lb fzn 175° 12 min
Hamburger Patties, 4/lb fresh 175° 8 min
Meatloaf – 4# 165° 45 min
Bacon 175° 10 min
Roast Beef - 20# 165° 3 hr 15 min
Prime Rib - 10# 150° 1 hr 45 min
Stued Pork Chops 175° 45 min
Lamb Chops 190° 40 min
Boneless Veal Roast 150° 3 Hr
Product °C Time
Soda Biscuits 205° 6 min
Yeast Rolls 165° 24 min
Sweet Bread 165° 24 min
Corn Bread 175° 22 min
Gingerbread 150° 24 min
Apple Turnovers 175° 25 min
Cream Pus 150° 25 min
Sugar Cookies 165° 12 min
Chocolate Chip Cookies 190° 8 min
Apple Pie (Fresh) 175° 25 min
Blueberry Pie (Fresh) 175° 30 min
Blueberry Pie (Frozen) 150° 56 min
Pumpkin Pie (Frozen) 150° 50 min
Frozen Pizza 150° 6 min
Macaroni & Cheese 175° 15 min
Fish Sticks 175° 16 min
Stued Peppers 175° 45 min
Baked Potatoes 175° 60 min
Page 12
Product °C Time Product °C Time
Part # 1955201 Rev. 7 (11/28/12)
COOK AND HOLD
Please refer to the operating instructions to program the 450 and 455 control units for cook and hold feature. The times and
temperatures listed below are to be used as a starting guide. Your actual results may vary greatly depending on your elevation,
gas supply, atmospheric conditions, and other items being cooked at the same time.
Time in Hours
Weight in
Kgs
3.6 2.5 3.5 1.5 2 1.25 1.5
4.1 2.75 3.75 1.75 2.25 1.25 1.75
4.5 3 4.25 2 2.5 1.5 1.75
5 3.25 4.5 2 2.75 1.5 1.75
5.5 3.5 5 2.25 3 1.5 2
5.9 3.75 5 2.5 3.25 1.5 2.25
6.4 4 5.75 2.5 3.5 1.75 2.5
6.8 4.25 6 2.75 3.5 2 2.5
7.3 4.5 6.25 2.75 3.75 2 2.75
7.7 4.75 6.5 3 4 2.25 2.75
8.2 4.75 6.75 3.25 4.25 2.25 3
8.6 5 7.25 3.25 4.25 2.25 3
9.1 5.25 7.5 3.5 4.5 2.5 3.25
9.5 5.5 7.75 3.5 4.75 2.75 3.5
10 5.75 7.75 3.5 4.75 2.75 3.5
10.5 6 8.25 3.75 5 2.75 3.75
10.9 6 8.75 3.75 5 2.75 3.75
11.4 6.25 9 4.25 5.5 3 4
11.8 6.5 9.25 4.25 5.5 3.25 4.25
12.3 6.75 9.5 4.25 5.75 3.25 4.25
12.7 7 9.75 4.5 6 3.25 4.25
13.2 7.25 10 4.75 6.25 3.5 4.5
13.6 7.25 10.25 4.75 6.25 3.5 4.5
Temperature: 95°C Temperature: 120°C Temperature: 150°C
Rare Medium Rare Medium Rare Medium
Part # 1955201 Rev.7 (11/28/12) Page 13
PROBLEMS / SOLUTIONS
Problem Solution
If cakes are dark on the sides and not done in the center Lower oven temperature.
If cakes edges are too brown Reduce number of pans or lower oven temperature.
If cakes have light outer color Raise temperature.
If cake settles slightly in the center
If cake ripples Overloading pans or batter is too thin.
If cakes are too coarse Lower oven temperature.
If pies have uneven color Reduce number of pies per rack or eliminate use of bake pans.
If cupcakes crack on top Lower oven temperature.
If meats are browned and not done in center Lower temperature and roast longer.
If meats are well done and browned Reduce time. Limit amount of moisture.
If meats develop hard crust Reduce temperature or place pan of water in oven.
If rolls have uneven color Reduce number or size of pans.
Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods.
MOTOR CARE
The motor on your convection oven is maintenance free since
it is constructed with self-lubricating sealed ball bearings.
It is designed to provide durable service when treated with
ordinary care. We have a few suggestions to follow on the
care of your motor. When the motor is operating, it cools
itself internally by air entering at the rear of the motor case,
provided proper clearance has been allowed.
Since the blower wheel is in the oven cavity it is at the same
temperature as the oven. If the motor is stopped while the
oven is hot, the heat from the blower wheel is conducted
down the shaft and into the armature of the motor. This
action could shorten the life of the motor.
We recommend, at the end of the bake or roasting period,
when the oven will be idle for any period of time, or before
shutting down completely, that the doors be left open
slightly. On the 400 series controllers press the COOL DOWN
key on the control panel. The fan will continue to run until the
oven cools down to 150°F (66°C).
At the end of the day, press the ON/OFF key, for the 400
series controllers to activate the Auto Cool Down feature.
The fan will run on high until the oven cavity drops below
150°F (66°C). During this time the "AUTO COOL DOWN" LED
will light. When the oven temperature drops below 150°F
(66°C) the oven turns o. This feature protects the oven motor
from pre-mature failure. On the 200 series controllers, push
the rocker switch to COOL position. Once cool set the rocker
switch to OFF.
Page 14
NOTE : Optimal cool-down will be achieved with the door
open slightly.
Part # 1955201 Rev. 7 (11/28/12)
CLEANING & MAINTENANCE
NOTE: Disconnect line cord from power supply before
cleaning or servicing.
Break-In Period
When oven is new, operate it for one hour at 375°F (191°C)
before you begin your normal cooking operation. After
cooling, wipe the interior, including the racks, with a clean
damp cloth.
Exterior Cleaning
Establish a regular schedule. Any spills should be wiped o
immediately.
1 The oven should always be allowed to cool suciently
before any cleaning is attempted.
2. Wipe exposed, cleanable surface when cool with a mild
detergent and hot water. Stubborn residue spots may be
removed with a lightweight non-metallic scouring pad.
Dry thoroughly with a clean cloth.
3. Stubborn stains may be removed by using a non-metallic
abrasive pad, rubbing in the direction of the metal's grain.
If necessary, for particularly heavy deposits, you may mix a
thin paste of water and scouring powder, and apply it with
a sponge. Be careful to apply light pressure and remember
to rub only in the direction of the grain in the metal.
4. The control panel surface is easily cleaned with hot water,
soap and a soft cloth. Do not use hard abrasives, solvent
type materials or metallic scouring pads since these will
scratch or cloud the surface.
5. Never spray the perforated areas or control panel with
steam or water, as this will allow moisture into the control
cavity, which could damage electrical components.
Interior Cleaning
Establish a regular cleaning schedule or wipe o on the same
day when spillovers occur.
1. Cool down oven.
2. Remove oven racks.
3. Lift rack guides on either side of oven o of holders. Racks
and guides may be run through dishwasher while oven
cavity is being cleaned.
4. Clean with soap and water using a non-metallic scouring
pad, if necessary. If dirt and grease have accumulated, a
mild ammonia solution or commercial oven cleaner such
as Easy-O or Dow may be used.
5. To reinstall, reverse procedure. Place the bottom of the
rack guide against the cavity wall. Keeping the top pulled
away from the wall lift up. Push the top of the rack guide
against the wall and push down locking it into place.
Fan Area Maintenance
If aluminum foil is routinely used to wrap food or cooking
vessels during oven operation, the following preventive
maintenance must be performed:
1. Turn power switch to "OFF" position.
2. Remove oven racks and rack guides.
3. Remove air bae and clean any stains or deposits.
4. Check blower wheel and air bae for particles of
aluminum foil or food deposits. Clean ns of blower
wheel. (Caution: edges of blower wheel ns may be
sharp).
5. Reinstall the air bae, rack guides and oven racks.
This simple practice, if performed on a regular basis will
keep your Garland oven operating at peak performance.
Part # 1955201 Rev.7 (11/28/12) Page 15
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