Garland MASTER SERIES HEAVY DUTY GAS RANGES AND CHAR BROILERS, ALL M/MS/MST SERIES MODELS - Manuel (Page 21)

Part # 1382680 Rev 3 (05/10/11) Page 21
CONVECTION OVEN USER TIPS – SUFFIX “RC”
• As a guide, set oven temperatures 25° to 50° lower than
called for in recipes or directions using standard or
conventional ovens. Cooking time may be less depending
upon the product you are preparing. 2% to 5% is a
general rule. Product should be watched the first time it is
prepared.
• Cooking time and oven temperature will vary depending
upon such factors as size of load, temperature of product,
and mixture of recipe, particular moisture.
• When you have established satisfactory time and
temperature for your products, record them on a chart
and keep as a reference guide.
• Preheat oven thoroughly before use. To reach 350° takes
approximately 15 minutes. The burner “ON” light will go
off when temperature is reached. For optimum results
oven should be preheated for 30 minutes to allow for
thorough heat saturation.
• The load should be centered on the racks to allow for
proper heat circulation around the sides.
• Load size. The oven will hold three (3) 18” x 26” sheet
pans, six (6) 12” x 20” x 2.5” steam table pans or one (1)
21” x 17 x 7” roast pan with cover.
• Never place pans directly on the oven bottom. Always
use the lowest rack position which will allow the air to
circulate within the oven cavity.
• Load and unload food as quickly as possible to prevent
an excessive drop in temperature.
• Avoid using wrapped pans since level pans bake more
evenly.
• Do not use a deep pan for shallow cakes, cookies, etc. as
circulation across the surface is essential for even cooking
and browning.
• To prevent excessive shrinkage, roast meats at a low
temperature, 250º to 325º.
• When rethermalizing frozen products, preheat the oven
50º higher than cooking temperature to compensate for
heat loss during and after loading. Thermostat must be
returned to cooking temperature after loading.
• To conserve energy, turn the oven off and cool down
when not in use.
TROUBLE SHOOTING CONVECTION OVEN
Cakes are dark on the sides and not done in the center Lower oven temperature
Cake edges are too brown
Reduce number of pans or lower temperature
Cakes have light outer color Raise temperature
Cake settles slightly in the center Bake longer or raise oven temperature slightly Do not open
doors to oven for long periods
Cake ripples Overloading pans or batter is too thin
Cakes are too coarse Lower oven temperature
Pies have uneven color Reduce number of pies per rack or eliminate use of bake pans
Cupcakes crack on top Lower oven temperature
Meats are browned and not done in the center Lower oven temperature and roast longer
Meats are well done and not browned Raise temperature Limit amount of moisture
Meats develop hard crust Reduce temperature or place pan of water in oven