Garland Convection Microwave Oven - Manual (Page 15)

Part # 1955203 (12/06) Page 15
2. Press the shelf key for the shelf location to be timed
(1-6). NOTE: product keys and shelf keys are the
same keys.
3. Press the START/CANCEL key to begin the
cooking/timing process.
4. When the cooking/timing process is complete for
each shelf, an audible “done” signal will sound and
the display will indicate which shelf is finished.
Example: SH-1
5. To turn off the alarm press the product key with
the flashing LED.
EXAMPLE: Two product profiles contain the same
cooking temperature, fan speed and are both programmed
for flex time – keys  and .
Two trays of product are going to be cooked in the oven
at the same time. The first tray will use product key  and
will be placed in rack position . The second tray will
use product key  and will be placed in rack position .
Once the oven display indicates LOAD:
OPERATING INSTRUCTIONS Continued
1. Load food product into oven on shelf 2.
2. Press product key 1, then shelf key 2.
3. Press the START/CANCEL key to start cooking
on shelf 2.
4. Load food product into oven on shelf 4.
5. Press product key 6, then shelf key 4.
6. Press the START/CANCEL key to start cooking
on shelf 4.
7. When product on shelf 2 is finished cooking, an
audible alarm will sound and the display will flash
DONE, then SH-2 and the product key 1 LED
will be flashing.
8. To turn off the alarm, press product key 1.
9. When the product on shelf 4 is finished cooking,
an audible alarm will sound and the display will
flash DONE, then SH-4 and the product key 6
LED will be flashing.
10. To turn off the alarm, press product key 6.
1. Preheat oven thoroughly (approx. 20 minutes)
before use.
2. As a general rule, temperature should be reduced
25° to 50° from that used in a standard/convection
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 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 first and gradually work up to
higher temperatures.
6. If you find that your previous temperature
setting is more than 10° 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.
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.
PERFORMANCE RECOMMENDATIONS