Garland Master Series Gas Ranges with Thermostat-Controlled Griddle Top Owner Instruction Manual

Marque: Garland

Modèle: Master Series Gas Ranges with Thermostat-Controlled Griddle Top

Catégorie: Cuisinières

Taper: Owner Instruction Manual

Part Number 1955203 rev 4 4/15

Installation, Operation and Maintenance Manual

This manual is updated as new information and models are released. Visit our website for the latest manual.

Master Series

Full-Size Electric Convection Ovens

models

MCO-ES-10S

MCO-ED-10S

MCO-ES-20S

MCO-ED-20S

MCO-ES-10

MCO-ED-10

MCO-ES-20

MCO-ED-20

MCO-ES-10

Part Number 1955203 rev 4 4/152

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The information contained herein, (including design and parts specifications), may be superseded and is subject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.

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

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

PLEASE READ ALL SECTIONS OF THIS MANUAL

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS

COMMERCIAL COOKING EQUIPMENT AND

MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

INSTALLATION AND ELECTRICAL CONNECTION

MUST COMPLY WITH CURRENT CODES:

IN CANADA - THE CANADIAN ELECTRICAL

CODE PART 1 AND / OR LOCAL CODES.

IN USA – THE NATIONAL ELECTRICAL CODE

ANSI / NFPA – CURRENT EDITION.

ENSURE ELECTRICAL SUPPLY CONFORMS WITH

ELECTRICAL CHARACTERISTICS SHOWN ON

THE RATING PLATE.

SAFETY NOTICES

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 glass wool/

ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers is known to the state of California to cause

cancer.

Notice: CE models discontinued (manufactured up to October, 2014).

Power Failure

In the event of a power failure, no attempt should be

made to operate this oven.

Part Number 1955203 rev 4 4/15 3

TABLE OF CONTENTS

SAFETY NOTICES. . . . . . . . . . . . . . . . . . . . . . . 2

GENERAL INFORMATION . . . . . . . . . . . . . . . 5

Model Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Serial Plate Location . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

DIMENSIONS AND SPECIFICATIONS, MCO

ED/ES 10/20 . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

DIMENSIONS AND SPECIFICATIONS, MCO

ED/ES 10/20 S. . . . . . . . . . . . . . . . . . . . . . . . . . 7

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . 8

Entry Clearance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Installation Clearance . . . . . . . . . . . . . . . . . . . . . . . . 8

Installation of Double Deck Models . . . . . . . . . . . 8

Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATING INSTRUCTIONS. . . . . . . . . . . . 10

Master 200 Solid State Control with

Electromechanical Timer . . . . . . . . . . . . . . . . . . . 10

Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Fan Speed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Lights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Cool Down. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Master 450 Electronic Control with

Cook-N-Hold and Master 455 Electronic Control

with Cook-N-Hold & Core Probe . . . . . . . . . . . . . 11

Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Controller Keys . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Fahrenheit/Celsius. . . . . . . . . . . . . . . . . . . . . . . 12

Operating the Controls . . . . . . . . . . . . . . . . . . 13

Cook-N-Hold Operation . . . . . . . . . . . . . . . . . 13

Core Probe Operation . . . . . . . . . . . . . . . . . . . 13

Setting Setback Feature . . . . . . . . . . . . . . . . . 13

Master 475 Electronic Programmable Control 14

Manual Cooking. . . . . . . . . . . . . . . . . . . . . . . . . 14

Manual cooking using Cook-N-Hold. . . . . . 14

Programming Product Keys (Master 475) . 14

Cooking Using The Product Keys

(Master 475). . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Verifying Hold Time (Master 475). . . . . . . . . 16

Selecting Fahrenheit or Celsius (Master 475) . . 16

Cooking With The Shelf Timer (Master 475) . .

PERFORMANCE RECOMMENDATIONS AND

GENERAL SAFETY PRECAUTIONS. . . . . . . 17

PROBLEM/SOLUTIONS . . . . . . . . . . . . . . . . 18

COOKING GUIDE . . . . . . . . . . . . . . . . . . . . . . 19

COOK AND HOLD . . . . . . . . . . . . . . . . . . . . .20

CLEANING AND MAINTENANCE . . . . . . . . 21

Break-In Period . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Exterior Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Interior Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Fan Area Maintenance . . . . . . . . . . . . . . . . . . . . . . 21

Motor Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

THIS PAGE INTENTIONALLY LEFT BLANK

Part Number 1955203 rev 4 4/15 5

GENERAL INFORMATION

Model Numbers

Model Standard

Depth

Deep

Depth

Single

Deck

Double

Deck

Master

200

Control

Digital

Control

MCO-ES-10S

MCO-ED-10S

MCO-ES-20S

MCO-ED-20S

MCO-ES-10

MCO-ED-10

MCO-ES-20

MCO-ED-20

Warranty

Visit www.Garland-Group.com to view or download a copy of your

warranty.

Serial Plate Location

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.

Ovens Built prior to 31-MAR-2011

• The serial plate is affixed to the

inside of the lower front cover.

Ovens Built between 01-APR-2011

and

• The serial plate is affixed to the

lower left corner of the left body

panel.

Ovens Built after 02-FEB-2015

• The serial plate is affixed to the

upper right corner of the left

body panel.

Accessories

• Stainless steel open base

with rack guides and shelf

(in lieu of 25-inch legs) for

extra rack/pan storage,

single deck oven only

• Swivel Casters (set of 4) with

front brakes

• Extra oven rack

• Removable stainless steel drip pan

Part Number 1955203 rev 4 4/156

DIMENSIONS AND SPECIFICATIONS, MCO ED/ES 10/20

7-3/4"

[197mm]

MCO-ES

41-1/4"

[1048mm]

MCO-ED

44-1/2"

[1130mm]

38-1/4"

[972mm]

3/4"

[19mm]

17-3/4"

[451mm]

TOP VIEW

38"

[965mm]

32-1/8"

[816mm]

57-1/2"

[1461mm]

25-3/8"

[645mm]

SINGLE DECK

FRONT VIEW

1-1/4"

[32mm]

32-1/8"

[816mm]

32-1/8"

[816mm]

70-1/2"

[1791mm]

6-1/4"

[159mm]

1-1/4"

[32mm]

DOUBLE DECK

FRONT VIEW

FLUE: 2-3/8" x 5"

[60mm x 127mm]

REAR

CABLE

ENTRANCE

REAR CABLE

ENTRANCE

11-1/2"

[292mm]

1-11/16"

[43mm]

28-3/8"

[721mm]

32-1/8"

[816mm]

9-1/4"

[235mm]

Model**

Total

Load

Nominal Amperes Per Line (includes 3/4 HP fan motor)

208V/

1Ph

240V/

1Ph

208V/3Ph 240V/3Ph 460V/3Ph 380V/3Ph** 415V/3Ph

XYZXYZXYZXYZXYZ

MCO-ES-10 10.4 50 43 30 30 28 26 26 24 14 14 13 15 13 13 16 14 14

MCO-ED-10 10.4 50 43 30 30 28 26 26 24 14 14 13 15 13 13 16 14 14

**Total kW rating for 380/3 phase models is 9.0

Model

Interior Dimensions (per oven) Exterior Dimensions Ship Info.

W:In(mm) H:In(mm) D:In(mm) W:In(mm) H:In(mm) D:In(mm) Lbs./Kg Cu. Ft.

MCO-ES-10 29 (736) 24 (610) 24 (610) 38 (965) 57-1/2 (1461) 41-1/4 (1048) 515/230 64

MCO-ES-20 29 (736) 24 (610) 24 (610) 38 (965) 70-1/2 (1791)* 41-1/4 (1048) 1030/465 128

MCO-ED-10 29 (736) 24 (610) 28 (711) 38 (965) 57-1/2 (1461) 44-1/2(1130) 545/245 64

MCO-ED-20 29 (736) 24 (610) 28 (711) 38 (965) 70-1/2 (1791)* 44-1/2(1130) 1090/490 128

* Height with legs or with standard casters. Height with low profile casters (double deck) is 68-1/2” (1740mm).

Standard electrical speci cations include motor

requirements. 3/4 HP, 2-speed motor, 1140/950 and

1725/1140 RPM, 60/50 Hz.

NOTE: Double deck ovens are provided with individual

supply connections.

Notice: CE models discontinued (manufactured up to October, 2014).

Part Number 1955203 rev 4 4/15 7

DIMENSIONS AND SPECIFICATIONS, MCO ED/ES 10/20 S

7-3/4"

[197mm]

38-1/4"

[972mm]

3/4"

[19mm]

17-3/4"

[451mm]

TOP VIEW

38"

[965mm]

32-1/8"

[816mm]

25-3/8"

[645mm]

SINGLE DECK

FRONT VIEW

1-1/4"

[32mm]

32-1/8"

[816mm]

32-1/8"

[816mm]

6-1/4"

[159mm]

1-1/4"

[32mm]

DOUBLE DECK

FRONT VIEW

FLUE: 2-3/8" x 5"

[60mm x 127mm]

11-1/2"

[292mm]

28-3/8"

[721mm]

REAR CABLE

ENTRANCE

1-11/16"

[43mm]

9-1/4"

[235mm]

32-1/8"

[816mm]

REAR CABLE

ENTRANCE

Standard electrical speci cations include motor

requirements. 3/4 H.P., 2 speed motor, 1140/950

and 1725/1140 RPM, 60/50 Hz.

Model

Interior Dimensions (per oven) Exterior Dimensions Ship Info.

W:In(mm) H:In(mm) D:In(mm) W:In(mm) H:In(mm) D:In(mm) Lbs./Kg Cu Ft

MCO-ES-10S

29(436) 24(610) 24(610) 38(965) 57-1/2(1416)

41-1/4 (1048)

515/230 64

MCO-ES-20S

29(436) 24(610) 24(610) 38(965) 70-1/2(1791)*

41-1/4 (1048)

1030/465 128

MCO-ED-10S

29(436) 24(610) 28(711) 38(965) 57-1/2(1416)

44-1/2(1130)

545/245 64

MCO-ED-20S

29(436) 24(610) 28(711) 38(965) 70-1/2(1791)*

44-1/2(1130)

1090/490 128

* Height with or without standard casters. Height with low pro le casters (double deck) is 68-1/2" (1740mm).

Model**

Total

Load

Nominal Amperes Per Line (includes 3/4 HP fan motor)

208V/1Ph 240V/1Ph

208V/3Ph 240V/3Ph 460V/3Ph

XYZXYZXYZ

MCO-ES-10S 10.4 50 43 30 30 28 26 26 24 14 14 13

MCO-ED-10S 10.4 50 43 30 30 38 26 26 24 14 14 13

** NOTE: Double deck ovens are provided with individual supply connections

Part Number 1955203 rev 4 4/158

INSTALLATION

Entry Clearance

• Crated: 47” (1194mm)

• Uncrated: 32-1/2” (826mm)

Installation Clearance

NOTE: Always provide adequate clearance for maintenance

and operation.

• Installation adjacent to combustible and non-

combustible wall, minimum clearance:

Left Side Control Side Rear

Single-Deck 1" (26 mm) 1" (26 mm) 3" (77 mm)

Double-Deck 1" (26 mm) 2" (51 mm) 3" (77 mm)

• Installation near high heat producing equipment,

minimum clearance:

Left Side Control Side Rear

Single-Deck 1" (26 mm) 6" (153 mm) 3" (77 mm)

Double-Deck 1" (26 mm) 6" (153 mm) 3" (77 mm)

Notice

Avoid installing ovens near equipment, such as char-

broilers or fryers, which generate high heat and high

grease laden air.

• Clearance for Service (recommendation):

Control Side, minimum

Single-Deck 12" (305 mm)

Double-Deck 12" (305 mm)

NOTE: Install units with casters in very tight

locations for ease of service.

IMPORTANT Large objects should not be placed in front

of this oven, which would obstruct the air ow through the

front. Objects should not be placed on the main top rear

of the oven while in use because this could obstruct the

venting system. Install ovens where side body perforated

panels or control sections do not get sprayed with water

wash down spray hoses.

Installation of Ovens Equipped with Casters

A. For an appliance equipped with casters, the installation

shall be made with a connector that complies with the

Standard for Connectors for Movable Appliances, ANSI

Z21.69. Adequate means must be provided to limit the

movement of the appliance without depending on the

connector wiring.

B. The front casters of the unit are equipped with brakes to

limit the movement of the oven without depending on

the connector wiring to limit the appliance movement.

C. A restraint can be attached to the unit. If the restraint is

disconnected, be sure to reconnect the restraint after the

oven has been returned to its originally installed position.

Installation of Double Deck Models

A. Position insert in bottom leg opening and tap insert up

into leg until 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. Check leveling of unit four (4) ways (using a common

carpenter’s level on the rack inside the oven).

E. Maintain clearance from combustibles.

CAUTION: Disconnect both ovens from electrical supply

before servicing to protect against shock!

Part Number 1955203 rev 4 4/15 9

Electrical Connections

Before attempting the electrical connection, the rating

plate should be checked to ensure that the unit’s electrical

characteristics and the supply electrical characteristics agree.

Installation of the wiring must be made in accordance with

U.L. 197 Commercial Electric Cooking Appliance Standards,

Local and/or National Electrical Code,

ANSI/NFPA 70-1990, or the Canadian Electrical Code, CSA

C22.2 as applicable.

1. Switch panel size

2. Overload protection

3. Wire type

4. Wire size

5. Temperature limitations of the wires

6. Method of connection (Cable, Conduit, etc.)

The service line will enter through the rear of the unit and

is to be connected to the terminal block (see diagram). The

terminal block is accessed by removing the lower front cover.

Removal of the body side is not necessary. Install a main

disconnect switch and a separate fuse or breaker with this

appliance. Use a su cient length of  exible conduit between

the main disconnect switch and the appliance so unit can be

moved for service.

Input voltage and phasing must match the units voltage

and phasing. Wiring diagram is attached to the main back of

each oven. Visually check all electrical connections. Energize

electric service to units.

The oven is wired per original factory order. If it is necessary

to change to single-phase or three-phase, please refer to kit

part number 4533009.

Service and unit voltage must agree.

INSTALLATION Continued

Part Number 1955203 rev 4 4/1510

OPERATING INSTRUCTIONS

Master 200 Solid State Control with

Electromechanical Timer

Modes

In O Mode

When the oven is o , there are no lights or indicators.

Start Up

Press the COOK/OFF/COOL DOWN rocker switch to the

“COOK” position. The green lamp will light indicating the

oven is powered in cook mode.

The oven will begin to heat to the temperature set on the

thermostat dial. The amber lamp will light indicating the heat

is active. As the heat cycles on and o to maintain the set

temperature this light will go on and o accordingly.

The door must be closed for the oven to operate in cook

mode. Opening the door will cause the heat to stop and the

motor and fan will shut o . This is a safety feature.

Fan Speed

The fan speed can be either high (1725RPM) or (1150RPM).

The fan speed is controlled by the left rocker switch marked

high and low.

Lights

The oven lights are activated by pressing the light switch

on the control panel. This is a momentary switch and the

lights will stay lit as long as this button is held in the on

position. Lights will work whenever there is electrical power

connected to the oven.

Cool Down

Pressing the COOK/OFF/COOL down rocker switch to the

COOL DOWN position activates the fan and motor to cool

the oven cavity. The door must be open slightly for the fan

and motor to start. The heat is not active in this mode.

Optimal cool down will be achieved with the door open

slightly. Opening the door too far will shut the fan and motor

o . This is a patented safety feature.

Pressing the button to the OFF position cancels the cool

down and turns the oven o .

Temperature

The temperature range is from 150° to 500°F (66°C) to 250°C)

is controlled by rotating the temperature dial and aligning

the indicator to the desired temperature.

Part Number 1955203 rev 4 4/15 11

Timer

The timer is set by rotating the dial clockwise aligning the

indicator to the desired time cycle. The timer will count down

from 2 minutes to 60 minutes. At the end of the timing cycle

the buzzer will sound. The buzzer is turned o by rotating the

dial counter-clockwise to the o position.

NOTE: The timer does not control heating.

Master 450 Electronic Control with

Cook-N-Hold and Master 455 Electronic

Control with Cook-N-Hold & Core Probe

Modes

In O Modes

When the controller is o , the display will show “OFF”.

Pressing the ON/OFF key will activate the controller into

Start Up Mode.

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°(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.

OPERATING INSTRUCTIONS Continued

Part Number 1955203 rev 4 4/1512

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 continuous 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.

Pressing the COOL DOWN key will deactivate the heat, turn

the fan on high and light its LED. This 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

premature failure. Optimal cool-down will be achieved with

door open slightly.

Fahrenheit/Celsius

Factory default is Fahrenheit (F). To change to

Celsius (C), press and hold in the “Phantom Key” located

to the right of “Cook/Hold” key. “F” appears in the display.

Continue to hold until “C” is displayed and then release the

“Phantom key”.

OPERATING INSTRUCTIONS Continued

Part Number 1955203 rev 4 4/15 13

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.

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.

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)

then minutes and seconds. 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.

Cook-N-Hold Operation

Pressing the COOK/HOLD (450 and 455 Controllers Only) key

activates the Cook-N-Hold mode and lights is 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 time

the oven is on hold. 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 the key will

also cancel the “DONE” prompt. To cancel a timing cycle

in progress press and hold the START/CANCEL key for 3

seconds.

OPERATING INSTRUCTIONS Continued

Part Number 1955203 rev 4 4/1514

Master 475 Electronic Programmable Control

Manual Cooking

1. Press SET key – TEMP LED will light.

2. Set temperature using the dial (factory preset at 350°F).

3. Press SET key – FAN LED will light.

4. Select fan mode using one of the three (3) fan keys

(HIGH, LOW, PULSE) – the selected FAN LED will light.

5. Press SET key – TIME LED will light.

6. Set cook time using the dial (factory preset at 30:00).

7. Press SET key – ready to cook.

8. Press START/CANCEL to begin manual cooking.

Manual cooking using Cook-N-Hold

1. Press the COOK/HOLD key, that key’s LED will light.

2. Press SET key – TEMP LED will light.

3. Set cook temperature using the dial (factory preset at

350°F).

4. Press Set key – HOLD LED will light.

5. Set hold temperature using the dial (factory preset at

200°F).

6. Press SET key – FAN LED will light.

7. Select fan mode using one of the three (3) fan keys

(HIGH, LOW, PULSE) – the selected FAN LED will light.

8. Press SET key – TIME LED will light.

9. Set cook time using the dial (factory preset at 30:00).

10. Press SET key – ready to cook

11. Press START/CANCEL to begin manual cooking.

Programming Product Keys (Master )

Note: Cooking time(s) is the element of the program that

tells the controller that other information (temperature, fan

speed, etc.) will be inputted into the controller. The  rst step

is to enter all the time periods required, followed by the

addition of the other cooking elements.

OPERATING INSTRUCTIONS Continued

Part Number 1955203 rev 4 4/15 15

1. Press and hold PROG key for three (3) seconds – all the

product key LEDS light.

2. Code will be displayed. The controller is asking for the

access code. Press 4-2-7-5 and the

START/CANCEL key. PROD will be displayed indicating

you have gained access to Product Programming.

3. Press the product key (1-9) into which you want to store

a cooking program. SHLF will be displayed. The control

is asking if you want to program the key as a shelf timer

or with a cooking pro le. Select your answer by pressing

the START/CANCEL key. When the correct answer is

displayed press the SET key. The TIME LED will light.

30:00 will be displayed.

4. Set  rst cook time using dial. If more than one cooking

pro le is desired:

• Press the product key where the program is to be

stored (1-9) – PR-2 will be displayed.

• Set the second cook time using the dial (factory

presets for PR-2 through PR-5 are :00).

• Press the same product key (1-9 again – PR-3 will be

displayed.

• Repeat the process for all pro les. When the last

pro le time has been entered, press the SET key OR

If less than  ve (5) pro les are desired press the SET key after

the last required pro le – PRE will be displayed, followed

by :00. The controller is asking if you would like a reminder

alarm (pre-alarm) to sound during the cooking process

(factory preset is :00).

5. If a pre-alarm signal is desired – dial in the time that

the alarm is to sound. (Ex. If the product is to be turned

halfway through the 60 minute cooking cycle, set the

pre-alarm to 30 minutes. If pre-alarm is not desired verify

that “:00” is displayed. Press the SET key – TEMP LED will

light, and the display will show the  rst pro le cooking

temperature (factory preset to 350°F).

6 Set the  rst cooking temperature using the dial.

• Press the product key – PR-2 will be displayed

followed by the second temperature.

• Set the second cooking temperature using the dial.

• Repeat as you did for cooking time, for all the

pro les desired.

OPERATING INSTRUCTIONS Continued

NOTE: the controller will only accept cooking temperatures

for the number of pro les for which a cooking time has been

set. If the product key is pressed after the last programmed

pro le, the  rst temperature will be displayed.

• Press SET after the last cooking temperatures has

been entered, HOLD will be displayed.

7. Use the START/CANCEl key to select yes or no. Press the

SET key.

8. If yes was selected, the HOLD LED will light. Enter the

hold temperature using the dial. (factory preset at 200°F)

Press the SET key, FAN will be displayed and the FAN LED

will light.

• Set the fan speed desired for the  rst cooking pro le

using the individual fan keys (HIGH, LOW or PULSE),

press the product key and set the fan speed for the

second cooking pro le. Continue until all the pro les

have been assigned a fan speed. Press the SET key

when complete. As with the temperature, if the

product key is pressed after the last programmed

pro le, the  rst fan speed will be displayed.

9. FL or ST will be displayed (for  ex time or straight time)

(factory preset for  ex time). Select  ex or straight time

using the START/CANCEL key for the  rst pro le. Press

the product key and select straight time or  ex time for

the second pro le. Continue until all the pro les have

been assigned straight or  ex time. Press the SET key

when complete. If the product key is pressed after the last

programmed pro le, the  rst pro le will be displayed.

10 Programming for that product key is complete.

Cooking Using The Product Keys

(Master )

1. On initial start-up, press the product key for the menu

item to be cooked. Wait until Load is displayed.

2. Load the oven.

3. Press the product key for the loaded menu item.

4. Press the START/CANCEL, key.

5. To cancel the alarm or the holding operation, press the

START/CANCEL key followed by the product key.

Part Number 1955203 rev 4 4/1516

Verifying Hold Time (Master )

While a product is being held, press and hold the product

key. The actual hold time will be displayed.

Selecting Fahrenheit or Celsius (Master 475)

Press PROG and ACTUAL TEMP keys at the same time, F or C

will be displayed. (Factory preset for F)

Press the START/CANCEL key to switch between F and C.

When the desired setting is displayed press the PROG and

ACTUAL TEMP keys at the same time.

Cooking With The Shelf Timer (Master )

The shelf timer option is used to independently time each of

the up to six di erent shelves or racks within the oven.

NOTE: To use the shelf timer option, at least one product key

must be programmed with a cooking pro le (temperature,

time, fan speed,  ex or straight time). The program key

must be limited to a single cooking pro le to be used with

the shelf timing option. If more than one product key is to

be used, all product keys to be used must feature the same

cooking temperature and fan speed. Flex or straight time and

cooking time can be di erent. The Cook-N-Hold option can

not be used with the shelf timer.

Pressing the desired product key will bring the oven to the

desired cooking temperature, once the oven has reached

the proper cooking temperature as indicated by Load in the

display.

1. Press the product key containing the desired cooking

pro le (1-9).

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  nished. Example: SH-1

5. To turn o the alarm press the product key with the

 ashing LED.

OPERATING INSTRUCTIONS Continued

EXAMPLE: Two product pro les contain the same cooking

temperature, fan speed and are both programmed for  ex

time – keys 1 and 6.

Two trays of product are going to be cooked in the oven at

the same time. The  rst tray will use product key 1 and will

be placed in rack position 2. The second tray will use product

key 6 and will be placed in rack position 4. Once the oven

display indicates LOAD:

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  nished cooking, an audible

alarm will sound and the display will  ash DONE, then

SH-2 and the product key 1 LED will be  ashing.

8. To turn o the alarm, press product key 1.

9. When the product on shelf 4 is  nished cooking, an

audible alarm will sound and the display will  ash DONE,

then SH-4 and the product key 6 LED will be  ashing.

10. To turn o the alarm, press product key 6.

Part Number 1955203 rev 4 4/15 17

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  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

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

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 1, 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. Mu n 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° 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” x 26” 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 ow 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

quali ed 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.

24. Do not operate ovens blower fan guard has been

removed.

25. Oven operation sound pressure level should not exceed

70 dB(A).

Note: Moisture will escape around the doors when baking

products with heavy moisture content, such as chicken,

potatoes, etc. This is normal.

PERFORMANCE RECOMMENDATIONS AND GENERAL SAFETY

PRECAUTIONS

Part Number 1955203 rev 4 4/1518

PROBLEM/SOLUTIONS

Problem Solution

Cakes are dark on the sides and not done in the center Lower oven temperature

Cakes edges are too brown Reduce number of pans or lower oven 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 too often or for long periods

Cake ripples Overloading pans or batter is too thin

Cakes are too coarse Lower oven Temperature

Pies have uneven color pans 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 center Lower temperature and roast longer.

Meats are well done and browned Reduce time. Limit amount of moisture

Meats develop hard crust Reduce temperature or place pan of water in oven.

Rolls have uneven color Reduce number or size of pans.

Part Number 1955203 rev 4 4/15 19

COOKING GUIDE

The following suggested times and temperatures are provided as a starting guide. Elevation, atmospheric conditions, recipe,

cooking pans and oven loading may a ect your actual results.

PRODUCT TEMPERATURE (ºF) TIME

Cakes

White Sheet Cakes – 5 lbs 300º 20 min

White Sheet Cakes – 6 lbs 300º 22 min

Yellow Sheet Cake – 5 lbs 325º 15 min

Chocolate Layer Cake – 21 oz 300º 22 min

Angel Food Cake 375º 22 min

Brownies 350º 15 min

Breads

Soda Biscuits 400º 6 min

Yeast Rolls 325º 24 min

Sweet Bread 325º 24 min

Corn Bread 350º 22 min

Gingerbread 300º 24 min

Apple Turnovers 350º 25 min

Cream Pu s 300º 25 min

Sugar Cookies 325º 12 min

Chocolate Chip cookies 375º 8 min

Apple Pie (Fresh) 375º 25 min

Blueberry Pie (Fresh) 350º 30 min

Blueberry Pie (Frozen) 300º 50 min

Pumpkin Pie (Frozen) 300º 50 min

Frozen Pizza 300º 6 min

Macaroni & Cheese 350º 15 min

Fish Sticks 350º 16 min

Stu ed Peppers 350º 45 min

Baked Potatoes 350º 60 min

Meats

Chick Parts 350º 45 min

Hamburger Patties-10/lb frozen 350º 8 min

Hamburger Patties - 10/lb fresh 350º 5 min

Hamburger Patties - 4/lb frozen 350º 12 min

Hamburger Patties – 4/lb fresh 350º 8 min

Meatloaf – 4lb 325º 45 min

Bacon 350º 10 min

Roast Beef 20lb 325º 3 hr 15 min

Prime Rib 10lb 300º 1 hr 45 min

Stu ed Port chops 350º 45 min

Lamb chops 375º 40 min

Boneless Veal Roast 300º 3 Hr

Part Number 1955203 rev 4 4/1520

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,

atmospheric conditions and other items being cooked at the same time.

Time in Hours

Weight in lbs

Temperature: 200ºF Temperature: 250ºF Temperature: 300ºF

Rare Medium Rare Medium Rare Medium

8 2.5 3.5 1.5 2 1.25 1.5

9 2.75 3.75 1.75 2.25 1.25 1.75

10 3 4.25 2 2.5 1.5 1.75

11 3.25 4.5 2 2.75 1.5 1.75

12 3.5 5 2.25 3 1.5 2

13 3.75 5 2.5 3.25 1.5 2.25

14 4 5.75 2.5 3.5 1.75 2.5

15 4.25 6 2.75 3.5 2 2.5

16 4.5 6.25 2.75 3.75 2 2.75

17 4.75 6.5 3 4 2.25 2.75

18 4.75 6.75 3.25 4.25 2.25 3

19 5 7.25 3.25 4.25 2.25 3

20 5.25 7.5 3.5 4.5 2.5 3.25

21 5.5 7.75 3.5 4.75 2.75 3.5

22 5.75 7.75 3.5 4.75 2.75 3.5

23 6 8.25 3.75 5 2.75 3.75

24 6 8.75 3.75 5 2.75 3.75

25 6.25 9 4.25 5.5 3 4

26 6.5 9.25 4.25 5.5 3.25 4.25

27 6.75 9.5 4.25 5.75 3.25 4.25

28 7 9.75 4.5 6 3.25 4.25

29 7.25 10 4.75 6.25 3.5 4.5

30 7.25 10.25 4.75 6.25 3.5 4.5

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Garland Master Series Gas Ranges with Thermostat-Controlled Griddle Top Owner Instruction Manual

Marque: Garland

Modèle: Master Series Gas Ranges with Thermostat-Controlled Griddle Top

Catégorie: Cuisinières

Taper: Owner Instruction Manual

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Garland Master Series Gas Ranges with Thermostat-Controlled Griddle Top Owner Instruction Manual

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