Garland MASTER SERIES HEAVY DUTY RANGES, FRYERS & BROILERS - Manual (Page 24)

Part # 4519069 Rev 01(7 Feb 14) Page 24
4. Rotate the air shutter to obtain the following:
a. Open (star) burner – 12 mm stable, sharp inner blue
cones.
b. Hot tops, griddles – 8 mm stable, sharp inner blue
cones.
c. Knuckle burners – 8 mm stable, blue fl ame.
d. Charbroiler burners – 12 mm stable, blue fl ame.
5. If the burner fl ames are sharp and lift off the burner ports,
reduce the primary air by closing the air shutter.
6. If the burner fl ames are lazy and yellow in appearance,
increase primary air by opening the shutter.
7. If poor burner performance persists, check for proper gas
pressure.
Fryers
1. For daily cleaning, saturate cloth with full-strength
Fryer and Griddle Cleaner and wipe while warm - rinse
thoroughly
2. Clean frypot at least once each week by fi lling to just
under full mark with water. Add Fryer and Griddle
Cleaner according to size of fryer (one cup per 35 lbs.
(16kg) of fat), bring to boil and continue boiling 10-15
minutes. If any other cleaner is used, add 2-4 oz. (59-118
ml) of white vinegar to fi nal cold water rinse to neutralize
any trace of alkalinity remaining from compound.
3. Clean exterior of fryer with full-strength Fryer and
Griddle Cleaner.
4. Cover cooking vessel when not in use.
CONVECTION OVEN (RC) – OPERATING TIPS
The following notes are a guide for the use of convection
ovens.
1. Set oven temperatures 5°C to 10°C lower than recipes
specify for the use of standard ovens. The cooking time
may also be less, depending on the product, but two
to fi ve per cent less cooking time is a general rule. This
needs to be checked for fi rst time.
2. Cooking time and oven temperate will vary depending
on the size of the load, the temperature of the product,
mixture of the recipe and, in particular, the moisture
content of the product.
3. When a satisfactory cooking time and temperature for a
particular product is established, make a record for future
use.
4. Preheat the oven before use. To reach 175°C takes about
15 minutes. For the best results, pre-heat the oven for 30
minutes to allow for thorough heat saturation.
6. Set the product in the center of the oven for the best heat
circulation.
7. A convection oven will hold three 450mm x 660mm sheet
pans, six 305mm x 500mm x 63mm steam table pans or
one 530mm x 450mm x 175mm roast pan with cover.
8. Never place pans directly on to the oven bottom. Always
use the lowest rack position which allows the air to
circulate within the over cavity.
9. Load and unload food as quickly as possible to prevent
an excessive drop in temperature.
10. Avoid the use of warped pans because level pans bake
more evenly.
11. Do not use a deep pan for shallow cakes, cookies, etc., as
circulation across the surface is essential for even cooking
and browning.
12. To prevent excessive shrinkage, roast meats at a low
temperature: 120°C to 160°C.
13. When re-thermalizing frozen products, pre-heat the
oven 10°C higher than the cooking temperature to
compensate for heat loss during and after loading.
NOTE: The thermostat must be returned to the cooking
temperature after loading.
14. To conserve energy, turn the oven off and allow it to cool
down when not in use.
MAINTENANCE AND CLEANING continued