Welbilt GARLAND MCO-GS-10 Owner's manual

INSTALLATION AND OPERATION
INSTRUCTIONS FOR THE MASTER GAS
CONVECTION OVEN
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY
PROFESSIONAL PERSONNEL AS SPECIFIED.
WE SUGGEST INSTALLATION, MAINTENANCE AND REPAIRS SHOULD BE PERFORMED BY YOUR LOCAL
AUTHORIZED SERVICE AGENCY LISTED IN YOUR INFORMATION MANUAL PAMPHLET.
FACTORY SPECIFIED REPLACEMENT PARTS MUST BE USED TO MAINTAIN CERTIFICATION. USE OF
"GENERIC" REPLACEMENT PARTS MAY CREATE A HAZARD AND VOID CERTIFICATION.
In the event you have any questions concerning the installation, use, care or service of the product, write or call our Product
Service Department.
NOTE: Unit must be installed with no less than one inch (I") clearance from Combustible construction at both sides and
three inches, (3") at the rear. Installation to Non-combustible construction is (I") clearance at both sides and three
inches (3") at the rear. The unit is suitable for installation on combustible floors.
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.

CONGRATULATIONS! You have just purchased the finest commercial cooking equipment available anywhere.
Like any other fine, precision built appliance, it should be given regular care and maintenance. Periodic inspections by your
dealer or a qualified service agency is recommended. When corresponding with the factory or your local authorized factory
service center regarding service problems or replacement parts, be sure to refer to the particular unit by the correct model
number (including the prefix and suffix letters and numbers) and the warranty serial number. The rating plate affixed to the unit
contains this information.
TABLE OF CONTENTS
DIMENSIONS AND SPECIFICATIONS
3
INSTALLATION INSTRUCTIONS 4
INSTALLATION FOR OVENS 4
DOUBLE DECK MODELS 5
INSTALLATION OF LEGS, STAND 6
ASSEMBLY INSTRUCTIONS FOR OPEN BASE 7
ASSEMBLY INSTRUCTIONS FOR STAND 7
ASSEMBLY INSTRUCTIONS FOR DOUBLE DECK CASTERS 8
GAS CONNECTIONS 9
ELECTRICAL CONNECTIONS 9
VENTING AND AIR SUPPLY 9
INSTALLATION OF A DIRECT FLUE 10
TESTING AND LIGHTING INSTRUCTIONS 11
OPERATING INSTRUCTIONS 12
PERFORMANCE RECOMMENDATIONS 16
PROBLEMS/SOLUTIONS 17
CLEANING 18
MOTOR CARE 19
WARNING: This product contains chemicals known to the State of California to cause cancer and/or birth defects or
other reproductive harm. Installation and servicing of this product could expose you to airborne particles of
glasswool/ceramic fibers. Inhalation of airborne particles of glasswool/ceramic fibers is known to the State of
California to cause cancer. Operation of this product could expose you to carbon monoxide if not adjusted properly.
Inhalation of carbon monoxide is known to the State of California to cause birth defects or other reproductive harm.
2

DIMENSIONS AND SPECIFICATIONS
INTERIOR DIMENSIONS (per oven)
EXTERIOR DIMENSIONS
SHIP WT./SIZE
Model #
W
H
D
W
H (w/legs)
D
Lbs/Kg
Cu. Ft.
MCO-GS-10 29" (736mm) 24" (610mm) 24" (610mm) 38" (965mm) 57' (1448mm) 39" (991mm) 510/232 42
MCO-GS-20 29" (736mm) 24" (610mm) 24" (610mm) 38" (965mm) 70"(1778mm) 39" (991mm) 1020/464 84
MCO-GD-10 29" (736mm) 24" (610mm) 28" (711mm) 38" (965mm) 57'(1448mm) 43"(1092mm) 510/232 42
MCO-GD-20 29" (736mm) 24" (610mm) 28" (711mm) 38" (965mm) 70"(1778mm) 43"(1092mm) 1020/464 84
INPUT SPECIFICATIONS: Natural or Propane Gas
Model #
BTU/HR.
KW EQUIVALENT
GAS INLET
MCO
-
GS
-
10
60,000
17.6
One
1/2"
NPT
MCO
-
GS
-
20
120,000
35.2
One
3/4"
NPT
MCO-GD-10 60,000 17.6 One 1/2" NPT
MCO-GD-20 120,000 35.2 One 3/4" NPT
ELECTRICA
L CHARACTERISTICS
MODEL #
120V
/
SINGLE PHASE
240V
/
SINGLE PHASE
MOTOR*
MCO
-
GS
-
10
One @
8.5
Amps
One @
4.2
Amps
1/2
HP
MCO-GS-20 Two @ 8.5 Amps Each Two @ 4.2 Amps Each (2) 1/2 HP
MCO-GD-10 One @ 8.5 Amps One @ 4.2 Amps 1/2 HP
MCO-GD-20 Two @ 8.5 Amps Each Two @ 4.2 Amps Each (2) 1/2 HP
*2 speed motor, 1140 and1725 RPM (60Hz). Note:6 ft. line cord
w/plug (NEMA #5-15P) supplied on each deck.

INSTALLATION INSTRUCTIONS
INSTALLATION NOTES:
Combustible and Non Combustible Wall Clearance
Side:1.0" (26 mm)
Rear: 3.0" (76 mm)
*For reduced clearance refer to ANSI Z223
1/NFPA#54
The importance of the proper installation of Commercial
Gas Cooking Equipment cannot be over stressed. Proper
performance of the equipment is dependent, in great part,
on the compliance of the installation with the
manufacturer's specifications. In addition, compliance with
the National Fuel Code ANSI Z223.1 -1988(NFPA No.54)
or the latest edition and/or local codes is required to assure
safe and efficient operation.
Before assembly and connection, check gas supply
A. The type of gas for which the unit is equipped is
stamped on the data plate located behind lower front
panel. Connect a unit stamped "NAT" only to natural
gas; connect those stamped "PRO" only to propane gas.
B. If it is a new installation, have gas authorities check
meter size and piping to assure that the unit is supplied
with sufficient amount of gas pressure required to
operate the unit.
C. If it is additional or replacement equipment, have gas
authorities check pressure to make certain that existing
meter and piping will supply fuel at the unit with not
more that 1/2" water column pressure drop
NOTE: When checking pressure be sure that all other
equipment on the same gas line is on. A pressure regulator
is supplied with GARLAND Convection Ovens Regulator
is preset to deliver gas at pressure shown on the rating
plate. The appliance and its individual shutoff valve must
be disconnected from the gas supply piping system during
any pressure testing of that system at pressures in excess of
1/2PSIG(3.45 KPa).
4
The appliance must be isolated from the gas supply piping
system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system
at test pressure equal to or less than 1/2PSIG(3.45 KPa).
NOTE: In Canada, the installation shall be in accordance
with CAN/CGA-B149.1 NATURAL GAS
INSTALLATION CODE or CANXCGA-B
149.2 PROPANE GAS INSTALLATION
CODE and local codes where applicable.
NOTE: Adequate clearance must be provided for servicing
and proper operation,
INSTALLATION FOR OVENS
EQUIPPED WITH CASTERS
A. The installation shall be made with a connector that
complies with the Standard for Connectors for
Moveable Gas Appliances, ANSI Z21.69, or the
Standard for Connectors for Movable Gas Appliances,
CAN/CGA-6.16, and a quick disconnect device that
complies with the Standard for Quick-Disconnect
Devices for Use with Gas Fuel, ANSI Z21.41 or the
Standard for Quick Disconnect Devices for Use with
Gas Fuel, CAN/CGA-6.9.
B. The front casters of the unit are equipped with brakes to
limit the movement of the oven without depending on
the connector and any quick-disconnect device or its
associated piping to limit the appliance movement
C. The restraint can be attached to the unit near the gas
inlet. If the restraint is disconnected, be sure to
reconnect the restraint after the oven has been returned
to its originally installed position.

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 (as
shown on page 7). 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) 1/4x20 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, as shown, using (8)
10-24 machine screws, lock washers and nuts,
(provided).
C. Install the interconnecting flue 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
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 finalizing
the installation.
E. Check leveling of unit four(4) ways (using a common
carpenter's level on the rack inside the oven).
5
E. Plug the cord set of each unit into a115 Volt power
supply outlet.
F. 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.
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. This unit is gas operated but
has electrical features, motor, electric thermostat
and solenoid.
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 air flow
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 units flue products.
FOR YOUR SAFETY:
KEEP YOUR APPLIANCE AREA FREE FROM
COMBUSTIBLES.

INSTALLATION OF LEGS, STAND
VERIFY ALL PARTS ARE PRESENT BEFORE BEGINNING ASSEMBLY
PARTS LIST
ITEM# QTY DESCRIPTION
1. 4LEGS
2. 4SQUARE FOOT INSERTS (FOOT VERSION ONLY)
3. 2HEAVY DUTY CASTERS WITHOUT BRAKES(CASTER VERSION ONLY)
4.
2
HEAVY DUTY CAST
ERS WITH BRAKES(CASTER VERSION ONLY)
5. 4CASTER PAD ASSEMBLIES (CASTER VERSION ONLY)
6. 2OPEN STAND UPPER RACK SUPPORT (OPEN BASE VERSIONS ONLY)
7.
2
RACK GUIDES (OPEN BASE VERSIONS ONLY)
8.
1
OPEN STAND LOWER RACK SUPPORT
9. 4RACK GUIDE CLIPS (TOP)
10.
4
RACK GUIDE CLIPS (BOTTOM)
1
BAG OF HARDWARE
12
3/8"
-
16x3/4
"
BOLTS
12 3/8" FLAT WASHERS
16
10
-
24
x
3/4"
HEX HEAD MACHINE SCREWS
16 #10 SPLIT RING LOCK WASHERS
16 #10-24 HEX NUTS
28
#10
x
3/4"
TRUSS HEAD SHEET METAL SCREWS
TOOLS REQUIRED FOR ASSEMBLY
1. 9/16" Wrench 3. 1" Wrench
2. 3/8" Wrench 4. Phillips Head Screw Driver
5. Hammer (Foot Version Only)
6

ASSEMBLY INSTRUCTIONS FOR OPEN BASE
1. Raise unit or lay it on its left side.
2. For foot versions take a hammer and lightly tap a
square foot insert (2) into each leg.
3. For caster versions attach a caster pad assembly (5) to
the bottom of each leg. Position caster pad (5) and
drill four11/64 diameter holes in leg and fasten
caster pad to leg with #10 Phillips head sheet metal
screws.
4. For caster versions screw the heavy duty
casters with brake (4) into the front legs and the
heavy duty casters without brakes (3) into the rear
legs.
5. Attack each leg (1) with three 3/8" bolts and flat
washers.
6. Mount right and left open stand upper rack support
(6) to the front and rear legs using#10 Phillips head
sheet metal screws.
7. Mount four rack clips (9) to the upper rack supports
(6) with 10-24 bolts, nuts and
lock washers. If the holes at the edge of the rack clip
(9) are used it will accommodate 18" x26" pans, if
the holes in the center of the rack clip (9) are used it
will accommodate oven racks.
8. Mount the open stand lower rack support (8) to the
legs using #10 Phillips head sheet metal screws.
9. Place the rack guides (7) on the rack clips(9). Attach
the bottom of each rack guide (7) to the lower rack
support (8) with two lower rack clips (10) with 10-24
nuts, bolts and lock washers.
10. Make sure all bolts and screws are tight.
11. Stand the unit up.
12. Move the unit into its desired location.
13. Level the oven using a 1" wrench to adjust the feet or
the casters.
ASSEMBLY INSTRUCTIONS FOR STAND
1. Raise unit or lay it on its left side.
2. For foot versions take a hammer and lightly tap a
square foot insert (2) into each leg.
3. For caster versions attach a caster pad assembly (5)
to the bottom of each leg. Position caster pad (5) and
drill four 11/64" diameter holes in leg and fasten
caster pad to leg with #10 Phillips head sheet metal
screws.
4. For caster versions screw the heavy duty casters with
brakes (4) into the front legs and the heavy duty
casters without brakes(4) into the rear legs, (single
deck only).
5. Attach each leg (1) with three 3/8" bolts and flat
washers.
6. Make sure all bolts and screws are tight.
7. Stand the unit up.
8. Move the unit to its desired location.
9. Level the oven using a 1" wrench and adjust the feet
or the casters.
12. Attach the rack guides to the upper rack supports
using the remaining rack guide clips. Attach these
clips using #10-24 x
7
3/4" PHILIPS head machine screws,#10-24 hex
nuts.
13. Tighten all screws and nuts.
14. Stand the unit up.
15. Move the unit to its desired location.
16. Level the oven using a 1" wrench to adjust the feet or
the casters.

ASSEMBLY INSTRUCTIONS FOR DOUBLE DECK CASTERS
VERIFY ALL PARTS ARE PRESENT BEFORE BEGINNING ASSEMBLY
PARTS LIST
ITEM# QTY DESCRIPTION
1. 4CASTER PADS ASSEMBLY
2. 2HEAVY DUTY CASTER WITHOUT BRAKE TOOLS REQUIRED FOR
ASSEMBLY:
3. 2HEAVY DUTY CASTER WITH BRAKE 1. 9/16" Wrench
1BAG OF HARDWARE 2. 3/8 " Wrench
83/8" -16 x3/4" BOLTS 3. 1" Wrench
83/8" FLAT WASHER
81/4" HEX TYPE B SHEET METAL SCREWS
8SPLIT RING LOCK WASHERS
1. Raise unit or lay it on its left side.
2. Attach each caster pad (1) with two 3/8" bolts and flat
washers and two 1/4" hex type "B" sheet metal screws and
lock washers.
3. Screw the heavy duty casters with brakes (2)
into the front casters pads and the heavy duty casters with
out brakes (3) into the rear caster pads.
4. Make sure all bolts and screws are tight.
5. Stand the unit up.
6. Move the unit into its desired location.
7. Level the oven using a 1" wrench to adjust the
casters.
8

GAS CONNECTIONS
The 1" NPT inlet at the rear must be considered in piping
the gas supply for double stack units or3/4" NPT for
individual (or single deck) connections. Undersized gas
supply line(s) may restrict the gas supply and affect
performance. If other gas appliances are supplied by the
ame 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.
Recommended supply pressures are7" WC, (NAT), and
11" WC, (PRO).
ELECTRICAL CONNECTIONS
A15 AMP service must be provided for each oven. For
115 VAC usage, a cord and plug (NEMA #5-15P) is
provided but connection to the electrical service must
comply with local codes; or in the absence of local codes,
with the National Electrical Code, ANSI/NFPA No.70-
1990 (or the latest edition). Each oven is electrically
equipped with a cord set with a three prong plug which
fits all standard 115v three prong grounded receptacle.
A wire diagram is affixed to the rear of the unit. Wire
diagrams are also included at the end of this book.
ELECTRICAL GROUNDING
INSTRUCTIONS
All ovens, when installed, must be electrically grounded in
accordance with local codes, or in the absence of local
codes with the National Electrical Code ANSI/NFPA 70-
1990 (or the latest edition).
This appliance is equipped with a three-prong (grounding)
plug for your protection against shock hazard and should
be plugged directly into a properly grounded three-prong
receptacle. DO NOT CUT OR REMOVE THE
GROUNDING PRONG FROM THIS PLUG.
VENTILATION AND AIR SUPPLY
Proper ventilation is highly important for good operation.
There are only two choices for properly venting and
oven, 1) canopy hood style or 2) direct venting.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 floor.
A strong exhaust fan will create a vacuum in the room, for
an exhaust system vent to work properly,
9
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 sufficient air to operate
and large objects should not be placed in rear and bottom
of this oven which would obstruct the air flow through the
front.

INSTALLATION OF A DIRECT FLUE
When the installation of a canopy type exhaust hood
is impossible the oven may be direct vented. Before
direct venting check your local codes on ventilation,
in the absence of local codes, refer to the National
Fuel Code NFPA54, ANSI 7223.1 (latest revision).
If the unit is to be connected directly to a direct flue,
it is necessary that a flue cap assembly and 8" (20cm)
draft diverter (for double deck units) or a flue cap
assembly and 6" (15cm) draft diverter (for single
deck units) be installed to insure proper ventilation.
Direct venting
as described
above, should be
positioned on
the main top and
fastened with
sheet metal
screws provided.
All parts
described above
are available from
the manufacturer.
NOTE: Each oven has been factory tested and
adjusted prior to shipment. It may be necessary to
further adjust the oven as part of a proper installation.
Such adjustments are the responsibility of the
installer. Adjustments are not considered defects in
material and workmanship, and they are not covered
under the original equipment warranty.
DO NOT UNDERSIZE VENT PIPE! This can
cause resistance to flow and impede good venting.
We suggest that if a horizontal run must be used it
should rise no less than 1/4" (6.25mm) for each linear
foot of run, and after a total of 180°'s of bends you
should increase the size of stove pipe by two (2")
inches. The flue should rise 2' (60cm) to 3' (90cm)
above the roof line or 2' (60cm) to 3' (90cm) above
any portion of a building within a horizontal distance
of 10 (3 meters) feet.
The following diagram is only one example from the
National Fuel Gas Code Book NFPA 54, ANSI
Z223.1, 7.5.3:
Termination More than 10 feet (3 meters) from ridge. Termination More than 10 feet (3 meters) from ridge.
10

TESTING AND 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 fittings 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 shutoff valve located on the redundant
combination gas valve. Activate rocker switch on
control panel to cook position. Adjust thermostat to
desired temperature. Amber light on control panel will
cycle with burner. The pilot and burner is now ignited
by direct spark. Check all fittings again and correct any
leaks and recheck.
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 off 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 five 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. Reset
controls as required for heavy load period.
LIGHTING INSTRUCTIONS: OPTIONAL STANDING PILOT
1. Remove the lower front cover located directly under the
oven doors.
2. Remove the service panel located directly above the
control panel to access the pilot safety valve.
3. Depress and hold the red reset button on the safety
valve. When lighting the pilot for the first time, there
will be air in the pilot gas line. It is necessary to bleed
this air off before ignition will occur.
4. With a lighted taper, ignite the pilot, which is located to
the left of the burners.
5. After the pilot is lit, hold the red button for
approximately one minute, or until the pilot
thermocouple is hot.
6. Release the red button. If the pilot does not
remain lit, wait five minutes, then repeat steps3-5.
7. Replace all covers and service panels before
operation.
11

OPERATING INSTRUCTIONS
EXPLANATION OF MANUAL CONTROLS
Power/Mode Switch:In the Cool Down position, the fan
motor will run continuously with the oven door in the open
position. In the Cook position the fan & heat will stop
when the doors are opened. In the Off position, all power is
off.
Fan Speed Switch:Controls the fan speed for various
cooking recipes.
Timer: Turn timer clockwise to desired time. It will count
down to zero and the buzzer will sound. The buzzer will
continue until the dial is turned counterclockwise to the
OFF position.
NOTE: Operation is the same for the five hour timer.
Power On Lamp:Illuminates when power switch is placed
in "ON" position. When temperature is reached, the light
goes out.
Heat On Lamp:Illuminates with the burners or as the
thermostat cycles.
Temperature Control: The temperature indications are
shown on the dial's surface. Turn the dial to desired
temperature.
OPERATION OF MANUAL CONTROLS
NOTE: Standard ovens are equipped with
electronic ignition & two (2) speed motors.
1. Set Power/Mode switch 4 to the COOK position. Set
Fan Speed switch 2 to the desired fan speed.
2. Set temperature dial7 to desired temperature setting.
3. Allow a minimum20 minute preheat time. The
illuminated (amber) indicating light will cycle with the
burners.
4. Load oven, for best results; load bottom to top. Set
timer if desired.
AUTOMATIC COOL DOWN FEATURE
1. Turn temperature dial7 to "OFF" position, set
Power/Mode switch 4 to COOL DOWN position.
2. Open oven doors. Allow a minimum of30 minutes for
the oven temperature to be reached.
3. At the end of daily use, we recommend that the doors
be left slightly open for complete cooling.
SHUT DOWN INSTRUCTIONS
1. Turn thermostat dial7 to off position. Return
Power/Mode switch 4 to off.
2. If the unit is to be shut down for an extended period
of time, close the manual gas service valve, (supplied
by others).
12

ELECTRONIC CONTROLS
1. Set Power/Mode switch 4 to the "COOK" position. Set the
Fan Speed switch 2 to the desired fan speed.
NOTE: Digital display 5 & 6 should be illuminated and the oven
fan on.
2. Rotate temperature knob 9 to obtain desired cooking
temperature. The temperature digits 6 will now flash until
internal oven temperature has reached the desired cooking
temperature.
Allow the oven a minimum of 20 minutes preheat time.
The cooking temperature may be increased or decreased at
any time by rotatingthe temperature knob 9. The temperature
digits 6 will again flash until oven reaches new temperature.
3. To set timer rotate time knob 8 until desired cooking time is
indicated on the timer display digits 5 will now flash
indicating that timer is ready to be started.
To start timer depress timer start switch 10. Timer digits 5
will stop flashing and timer colon 7 will blink indicating the
timer is counting down.
When the timer digits 5 reach 00:00 a tone will sound to alert
the operator. The tone is continuous and must be canceled by
depressing timer cancel switch 10.
The timer does not control oven; product must be removed
by operator at time -00:00 or oven switched off manually.
4. To cool down oven cavity, set Power/Mode switch 4 to
COOL DOWN position and open doors.
PULSE FAN
The fan in this convection oven may be programmed to cycle
off, then back on every 30 seconds during operation.
1. Set the timer to00:00.
2. Set the temperature to000°.
3. Press and hold both the START and CANCEL keys at the
same time.
The display will show either:
"CYC" (fan pulses, or "cycles")
OR
"CON" (fan runs continuously)
13
4. If the fan operation on the display is not the desired one, turn
the timer knob one click to change.
5. Press the CANCEL key.
6. Operate as normal. To change the fan back to its original
setting, repeat steps1 thru 5.
ROAST& HOLD
This oven may also be programmed to hold food at a
specified temperature automatically after the set time has
expired.
1. Set the timer to00:00.
2. Set the temperature to150°.
3. Press and hold both the START and CANCEL keys at the same
time for five seconds.
4. Time display will show HOLD.
5. Use the temperature select control to set the desired hold
temperature (150° to500°).
6. Press the CANCEL key.
7. Operate as normal. When set time runs out, an alarm will sound,
then stop. The oven temperature will fall to the set hold
temperature and stabilize, holding the food at that
temperature until the it is removed.
8. To return to "cook only" mode, repeat steps1 thru 4, set a hold
temperature of 000°, and press the CANCEL key.

CHAIN EVENT/TIERED TIMER
MANUAL OPERATION
1. Set power switch (1) to "ON," and the mode switch (2)
to "COOK." Digital display will be lit.
2. Rotate the time select control(8) until desired cook or
roast time is indicated by the time display digits (5),
(up to 24 hours).
3. Rotate temperature select control(9) until desired cook
or roast temperature is indicated by the temperature
display digits (6).
4. On the keypad (10), use the "COOK HI/LO FAN"
button to select the desired fan speed, (button toggles
between high speed and low speed).
During manual operation, the time, temperature, or fan
speed may be changed at any time simply by selecting a
new setting using the corresponding control.
5. To set HOLD temperature, on the keypad (10), press the
key labeled "HOLD." Rotate the temperature select
control(9) until the desired HOLD temperature is
indicated by the temperature display digits (6).
NOTE: HOLD is not a required part of the cook or roast
process , but is included as an option, and may be
utilized in either manual or programmed operation.
6. After time and temperatures have been entered, the
entire display will flash as the internal oven temperature
climbs. When the set-point temperature is reached, the
temperature display digits (6) will stopflashing.
Product may be loaded into the oven at this time.
On the keypad (10), press the key labeled "START." The
time display digits (5) will stop flashing, but the colon
(7) will continue to flash, indicating that the timer is
counting down.
When the time displayed reaches 00:00, a tone will
sound to alert the operator. If a
HOLD temperature was entered, the tone will sound and
then stop, and the HOLD temperature will be displayed,
flashing until the internal oven temperature matches that
displayed.
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If a HOLD temperature was not entered, at time 00:00,
the tone will sound continuously until the key labeled
CANCEL is pressed. The timer does not control the
oven. Product must be removed by the
operator at time 00:00, or the oven must be
switched off manually.
7. To cool the oven cavity down, set the mode switch (2)
to the COOL DOWN position, and open oven door.
PRESETTING PROGRAMS
The first step for any programming operation is to rotate
the keyswitch (11) to the "PROGRAM" position.

1. Push the "PGM MODE ON/OFF" button. When this is
done, the digital display will go blank and normal
operation is halted.
2. On the keypad (10), select a program preset
number,( example, "PGM 1"), and press and hold that
button.
3. While holding the chosen preset program button, set the
desired cook time and temperature using the time and
temperature select controls,(8 & 9).
4. Release the preset program button, and select the desired
fan speed for the preset program using the "COOK
HI/LO FAN" button on the keypad (10). At this time,
you may also choose whether you want the fan to run
continuously, or to cycle with the burners and use the
"FAN CON/CYC" button on the keypad (10) to select
your choice.
If a hold operation is desired in the preset program, on
the keypad (10), push the "HOLD" button. The word
HOLD will show on the display. Rotate the temperature
select control(9) until the desired hold temperature
shows on the display (6).
5. Press the "PGM MODE ON/OFF" button and return the
Keyswitch (11) to the "RUN" position.
6. To run the preset program, set the mode switch(2) to
"COOK," and push the corresponding program preset
button, (e.g. PGM 1). The oven will run using the
settings preset for program1.
7. Up to five different programs may be enteredby
following steps 1 through 4 using the buttons labeled
"PGM 1" through "PGM 5."
EVENT CHAIN PROGRAMMING
A sequence or "chain" of up to 6 events may be entered
for each preset program.
1. To enter an event chain, follow steps I through 4 under
PRESETTINGPROGRAMS. The time, temperature,
and fan parameters will automatically become the
parameters for Event #\, (this holds true regardless of
whether additional events are programmed).
2. On the keypad (10), push the "EVENT #" button. "E2"
will now flash alternately in the temperature display
digit area (6).
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3. Enter time, temperature, and fan parameters as before
for Event #2.
4. 0n the keypad (10), push the "EVENT #" button. "E3"
will now flash alternately in the temperature display
digit area (6).
5. Enter time, temperature, and fan parameters as before
for Event #3. Continue to move to the next event and
enter parameters for each, up to 6 total events.
Note: Any event for which a time of00:00 is entered, will
be ignored. If an event is programmed to contain a
hold operation, all events that follow will be ignored.
CANCELING PROGRAMS AND
EVENT CHAINS
1. To cancel the operation of a preset program while the
program is running, press the "CANCEL" button.
2. To clear the preset parameters from a program, with
the power switch (1) set to "ON," turn the keyswitch
(11) to the "PROGRAM" position.
Push the "PGM MODE ON/OFF" button on the keypad
(10), to exit normal operation and enter the program
mode.
Push and hold the desired preset program button, (e.g.
PGM 1).
Use the time and temperature select controls,(8 & 9), to
dial the time and temperature both to ZERO.
To cancel a "HOLD" function, dial the hold temperature
to zero, and press the "COOK-HI/LO FAN" button.
If there are multiple events entered under the program to
be cleared, press the "EVENT #" button on the keypad
(10), to select event # 2, and use the time and
temperature select controls, (8 & 9), to dial the time and
temperature both to ZERO. Repeat the procedure for
each event falling under the program to be cleared.
Press the "PGM MODE ON/OFF" button on the keypad
(10), and return the keyswitch (11) to the "RUN" position
to return to normal operation.

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 (approx. 20 minutes) before use.
2. As a general rule, temperature should be reduced
25° to50° 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. Use the
cooking chart as a guide
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 that
10° higher than needed for succeeding loads, use the cool
down mode on the fan to reach the desired temperature
before resetting thermostat
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 cooking five pans, use rack positions 2,4,6,8, and 10,
starting from the top.
12. Do not overload the oven Five pans are suggested for most
items, i.e., cakes, cookies, rolls, etc.. however, the
maximum (10 pans) may be used for fish sticks, chicken
nuggets and hamburgers Cooking times will have to be
adjusted.
13. Muffin 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 rethermalizmg 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
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
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the air flow and will cause uneven
results.
NOTE: Moisture will escape around the doors when baking
products with heavy moisture content, such as
chicken, potatoes, and etc.
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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 Bake longer or raise oven temperature slightly Do
not open doors too often for long periods
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

CLEANING
NOTE: Disconnect line cord from power supply before
cleaning or servicing
Break-In Period
When oven is new, operate it for one hour at 450°F 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 off
immediately
1. Wipe exposed, cleanable surface when cool with a
mild detergent and hot water Stubborn residue spots
may be removed with a light weight non-metallic
scouring pad Dry thoroughly with a clean cloth
2. Stainless steel should be cleaned using a
mild detergent, a soft cloth and hot water If it is
necessary to use a non-metallic scouring pad, always
rub in the direction of the gram in the metal to
prevent scratching Use a water based stainless cleaner
(Drackett Twinkle), if you want a high shine
3. 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
4. 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 off on the
same day when spill overs occur
1. Cool down oven
2. Remove oven racks
3. Lift rack guides on either side of oven off of holders,
pull the top away from the cavity wall, when it's
cleared the clips push down and remove 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-Off 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 againstthe wall and push down locking it
into place
Note Exercise caution in cleaning around the wires
connection the temperature probe These must
not be pulled out or severed Do not remove
temperature probe cover
OVEN INTERIOR -OPTIONAL
CONTINUOUS CLEAN
A. 'Break-In Period" -When the oven is new,
operate the oven for at least two hours at high heat,
with the oven empty, before any normal cooking
operation Continue preheating the oven for two
hours prior to use during the first week or two
During this break in period, it is important that the
oven surfaces be kept clean of any excessive soiling
due to spillage
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B. How To Put "Continuous Clean" Action To Work -
Each day, after baking and roasting operations have
ceased, empty the oven, turn the temperature control
up to high heat. This high heat will accelerate the
cleaning action and reduce the time required to
effectively clean the oven. Usually the cleaning
operation will take about 45 to 60 minutes
NEVER USE OVEN CLEANERS ON
CONTINUOUS CLEAN SURFACES.
C. Heavy Staining -When the oven appears soiled, due to
heavy staining, we suggest preheating the empty oven
each day for1 or2 hours (depending on the condition
of the oven) for effective results. Also, ordinary
household ammonia has proven to be effective in
removing baked-on "soil" build up, and has the
beneficial effect of keeping the microscopic "pores" of
the coating open and free to perform its cleaning
action. An occasional light swabbing with household
ammonia while the oven is at room temperature will
prove extremely beneficial.
Abrasives Should Not Be Used -In order to maintain
continuous cleaning action, it is very important to
avoid the use of abrasive materials such as steel wool
scouring pads, abrasive or sharp implements which
can cause permanent damage to the surface coating. In
addition, oven cleaners such as Easy Off or Dow
Oven Cleaners will clog the "Pores" of the special
coating and will retard the cleaning action.
D. Periodic "Tune-Up" -Although the oven
appears clean, we recommend operating the oven at
high heat for2 hours approximately once each month.
This will insure against build-up of solids in hard to
see places and in the pores of the coating.
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.
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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, and
by use of the cool-down position of the fan switch, the fan
continues to run at least five minutes. The fan should never
be turned off when the oven is hot.