Garland Master Series Heavy Duty FryMate Station M14FMD Owner Instruction Manual

Marque: Garland

Modèle: Master Series Heavy Duty FryMate Station M14FMD

Taper: Owner Instruction Manual

Part # P125 Rev 2 (07/31/12) Page 1

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The information contained herein, (including design and parts specifications), may be superseded and is subject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

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER. APPROVAL

NUMBER: G-1-07-05-28

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.

INSTALLATION OPERATION

AND SERVICE MANUAL

G2000 SERIES GAS BAKE AND

ROAST DECK OVENS

Manufactured by:

Cleveland Range

1333 East 179

Street

Cleveland, Ohio 44110

USA

Garland Commercial Ranges, LTD.

1177 Kamato Road,

Mississauga, Ontario L4W 1X4

CANADA

General Inquiries 1-905-624-0260

USA Sales, Parts and Service 1-800-424-2411

Canadian Sales 1-888-442-7526

Canada or USA Parts/Service 1-800-427-6668

Part # P125 Rev 2 (07/31/12)Page 2

IMPORTANT INFORMATION

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.

Keep appliance area free and clear of combustibles.

Rights written notice

modied in any way, by any means, without written permission from Garland Commercial

Ranges Ltd. .

Part # P125 Rev 2 (07/31/12) Page 3

TABLE OF CONTENTS

Important Information .................2

Dimensions And Specications,

G2000 Series ..........................4

OVEN SPECIFICATIONS .................5

General ......................................5

INTRODUCTION........................5

Garland Variety Ovens .......................5

INSTALLATION .........................6

Pre-Installation Instructions ..................6

Rating Plate ..................................6

Location of the Oven .........................6

Clearances ...................................6

Legs .........................................7

Assembly of Two-Section Oven ...............7

Installation of Oven Vent .....................7

Top Trim Installation .........................8

Ovens with Optional Light Feature ............8

Gas Connection-Single & Multiple Ovens ......8

Installation Of Oven Heat Deectors,

Corderite/Steel Hearths &

Inner Oven Linings ...........................9

Ventilation and Air Supply ....................9

Installation of a Direct Flue ...................9

Operation ............................10

Burn O – Deck Curing ......................10

User Guide – Timetable for Roasting .........11

User Guide – Timetable for Baking ...........13

Maintenance .........................14

Stainless Steel ..............................14

Oven Interior ...............................14

Cleaning of Oven Hearth ....................14

Part # P125 Rev 2 (07/31/12)Page 4

DIMENSIONS AND SPECIFICATIONS, G2000 SERIES

MODEL A: In (mm) B: In (mm) C: In (mm) D: In (mm) E: In (mm) F: In (mm) G: In (mm) Total BTU

G2071 50(1270) 58(1473) 40½(1664) 31(787) 40,000

G2072 58½(1270) 66½(1689) 31½(800) 49(1283) 22(559) 80,000

G2073 60(1524) 68(1727) 15½(394) 33(838) 50½(1283) 6(152) 120,000

G2121 55(1397) 63(1600) 40½(1664) 31(787) 40,000

G2122 60½(1537) 68½(1740) 23½(597) 46(1168) 14(356) 80,000

G2123 75(1905) 83(2018) 15½(394) 38(965) 60 ½(1537) 6(152) 120,000

G2771 60(1524) 68(1727) 40½(1664) 50½(1283) 31(787) 50,000

G2772 62½(1587) 70½(1791) 15½(394) 25 ½(648) 43(1092) 53(1346) 6(152) 100,000

G2121-71 63½(1613) 71½(1816) 31½(800) 54(1372) 22(559) 80,000

G2121-72 65(1651) 73(1854) 15½(394) 38(965) 55½(1410) 6(152) 120,000

G2121-771 57½(1460) 65½(1664) 15½(394) 38(965) 48(1219) 6(152) 90,000

G2122-71 70(1778) 78(1981) 15½(394) 38(965) 60 ½(1537) 6(152) 120,000

G2071-771 60½(1537) 68½(1664) 23½(597) 41(1041) 51(1295) 14(356) 90,000

17"

(432mm)

3/4" NPT

GAS INLET

55-1/4"

(1416mm)

10-5/8"

(280mm)

(51mm)

(25mm)

2-1/4"

(57mm)

(76mm)

27-7/8"

(708mm)

(51mm)

38-1/4"

(972mm)

All Models Natural Propane

Manifold

Operating Pressure

5.5" WC

(13.7 Mbar)

10.0" WC

(24.9 Mbar

Minimum

Supply Pressure

7.0" WC

(17.4 Mbar)

11.0" WC

(27.4 Mbar)

Combustible Wall Clearances

Sides Back

1” (25mm) 6” (152mm)

G2121-71

G2073

12R

G2121-771

G2071

12R

T7B

12R

G2122

G2771

G2072

12R

T7B

12R

G2123

G2122-71

G2772

G2071-771

G2121-72

G2121

12R

7B = 7" Bake

T7B = Twin 7" Bake

12R = 12" Roast

Part # P125 Rev 2 (07/31/12) Page 5

OVEN SPECIFICATIONS

General

Construction:

Ovens are of the sectional type with each section operating

independently. Sectional type with each section operating

independently. Sectional design makes it easy to add

additional sections as required. Heavy duty modular

construction minimizes the use of hard to clean screws and

bolts on the exterior of the oven. Cleaning is easier and more

complete. Sections are supported on heavy steel legs, which

are easily changed as sections are added. Oven legs are

standard equipment.

Bake Section:

Bake section interior is 42” x 32” x 7” each section. The ¾”

corderite deck is provided as standard equipment. A 12

gauge steel hearth may be substituted if specied before

placing order.

General Purpose Section:

Two compartments 42” x 32” x 7” each section. Each provided

with its own deck and door. Standard deck is ¾” thick

corderite. A 12 gauge hearth may be substituted if specied

before placing order.

Roast Sections:

The 12” roast interior is 42” x 32” x 12”. Interior of the 16”

sections is 42” x 32” x 16”. A 12 gauge steel hearth is provided

as standard for both 12” gauge steel hearth is provided as

standard for both 12” and 16” sections. A corderite deck is

available as an optional extra.

Burners:

Each oven is heated by two “U” shaped lance ported burners

ring directly on heavy steel tread plate between the burners

and the deck. In each oven section, a heavy duty throttling/

snap action gas thermostat controls burners to provide a

150º to 500º Fahrenheit temperature range aording low

temperature holding feature. Each section is further provide

with an independent ON/OFF gas valve and 100% safety

pilot system.

Venting:

Flue deector is provided to meet ventilation system

requirements. Internal ues connect for stacking.

Oven Door:

Oven door is engineered with precise balance and

exceptional durability. Door opens to full width of oven

cavity and to exact level of horizontal oven deck for

unobstructed loading. Door will support tin excess of 250

pounds of load.

INTRODUCTION

Garland Variety Ovens

The dependable line of Garland Variety Heavy Duty Bake and

Roast Ovens are designed for use where quality foods are

prepared in mass quantity. These ovens are ideal for hotels,

hospital, schools, larger cafeterias, dining rooms and all other

high production operations.

Basic Variety Oven sections are designed for stacking to

provide an innite choice of bake and roast combinations.

Independently operated oven sections with separate

controls, aord the advantage of cooking a variety of

products at dierence temperatures at the same time.

GARLAND’S new Variety Oven line was designed to give

years of dependable service. Engineering excellence assures

customers of quality construction and products that perform

well. This addition to the GARLAND family of commercial

cooking products is testimony to the dedicated eorts of

our employees, who have pride in their workmanship and

therefore, build better products that reect this spirit.

Part # P125 Rev 2 (07/31/12)Page 6

Pre-Installation Instructions

The importance of 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

specications. The installation and connections must comply

with local codes, or in the absence of local codes, with

CAN/CGA-B149 installation code or with the National Fuel

Gas code, ANSI Z 223.1/NFPA No. 54 – latest edition.

All burner adjustments and setting shall be made by a

qualied gas technician.

A. The type of gas for which the unit is equipped is stamp on

the date plate located behind lower front panel. Connect

a unit stamped “NAT” only to natural gas; connect a unit

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

sucient 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 than 1/2” water column pressure drop.

INSTALLATION

Rating Plate

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 prex and sux

letters and numbers) and the warranty serial number. The

rating plate axed to the unit contains this information.

We suggest installation, maintenance and repairs should be

performed by your local authorized service agency listed in

your information manual pamphlet.

In the event you have any questions concerning the

installation, use, care or service of the product, write or call

our Product Service Department.

This product must be installed by professional personnel as

specied. Garland/U.S. Range products are not approved or

authorized for home or residential use, but are intended for

commercial applications only. Garland / U.S. Range will not

provide service, warranty, maintenance or support of any

kind other than in commercial applications.

Location of the Oven

Appliances shall be installed in a location in which the

facilities for ventilation permit satisfactory combustion of gas

and proper venting. Appliances shall be located so as not to

interfere with proper circulation of air within the conned

space. When buildings are so tight that normal inltration

does not provide the necessary air, outside air shall be

introduced.

Clearances

NOTE: Unit must be installed with no less than

6 inches (152mm) clearance from combustible construction

at both sides and rear. Installation to non-combustible

construction is (0”) clearance at both sides and rear. The unit

suitable for installation on combustible oors.

INTRODUCTION Continued

Part # P125 Rev 2 (07/31/12) Page 7

D. Obtain a pressure regulator to deliver gas at the pressure

shown on the rating plate. This unit is supplied with a

pressure regulator.

NOTE: When checking pressure be sure that all other

equipment on the same gas line is on. A pressure regulator

is supplied with GARLAND equipped. Set regulator to deliver

gas at pressure shown on rating plate. Installation must

conform with the national Fuel Gas Code ANSI Z223.1-Latest

Edition/NFPA No. 54-Latest Edition and/or local code to

assure safe and ecient operation.

NOTE: In Canada, the installation shall be in accordance

with CAN/CGA-B149.1 NATURAL GAS INSTALLATION CODE

or CAN/CGA-B149.2 PROPANE GAS INSTALLATION CODE and

local codes where applicable.

NOTE: The appliance and its individual shut-o (supplied by

others) must be disconnected from the gas supply piping

system during any pressure testing of that system at test

pressures in excess of 1/2 PSI (3.45kPa).

The appliance must be isolated from the gas supply piping

by closing its individual manual shut-o (supplied by others)

during any pressure testing of the gas supply piping system

at test pressures equal to or less than ½ PSI (3.45 kPa).

NOTE: Adequate clearance must be provided for servicing

and proper operation.

Legs

Raise the front of the oven. Position the legs inside the front

corners of the angle from frame. Start each bolt, threading

them into the weld nuts on the angle base frame. Four (4)

bolts and four (4) washers must be used to secure each leg in

place. Tighten the bolts evenly and securely. Raise and block

the rear of the oven and fasten the rear legs as above.

Assembly of Two-Section Oven

Before raising the upper section into its proper position,

check at the rear centre of the underside of the upper section

(as per drawing). The rectangular ue opening should be

open. If the ue opening is covered, remove the “Bottom Flue

cover Patch” and discard.

Bottom Flue

Cover Patch

Be sure that the top trim cap (stainless steel angle iron square

frame) is not installed on the lower or middle ovens. Place

2 x 4’s on the top of the lower or middle ovens. Place

2 x 4’s on the top of the lower oven section – about 6” in from

each side, running front to back. Raise the top section and

position it on the 2 x 4’s so that the front, rear and sides of the

top section line up with the lower section. The internal upper

ue will telescope over the internal lower ue.

The upper oven section bottom frame will telescope or

capture the bottom unit. It is not necessary to bolt the

section together.

Installation of Oven Vent

1. The most ecient system for ventilating this oven is

a properly designed hood. This hood should extend

6 inches beyond the front and sides of the oven and

the back, unless oven is against a re resistive wall. The

design of the hood should be such that it will not pull the

heat too rapidly out of the oven through the ue.

INSTALLATION Continued

Part # P125 Rev 2 (07/31/12)Page 8

INSTALLATION Continued

The ue deector provided (Fig. 1) should be installed

to prevent this situation from occurring. Set the ue

deector in place over the anges of the internal ue. The

sloped opening of the ue deector will be to the front.

Fasten the side anges of the ue deector by means of

the sheet metal screws provided.

2. If the oven must be connected to a direct ue, this ue

should rise 10 feet above the roof of the building in

which the oven is installed, or 10 feet above any portion

of a building within a horizontal distance of 10 feet. The

draft hood provided must be installed. In addition, it is

necessary that barometric draft control (available from

Garland) be installed. (See Fig. 2)

The draft hood should be positioned with its vertical

bottom opening over the vertical anges of the oven

ue. The anges of the draft hood should be to the sides

and front. Fasten the draft hood to the oven by means of

sheet metal screws through the holes on each side ange

at the bottom of the draft hood.

The barometric damper must be installed to conform

with the applicable instructions packed with the

barometric damper. The relief opening of the barometric

damper should be located so that it is not obstructed by

any part of the oven or adjacent constructions.

The barometric damper should be installed as close to

the draft hood as possible, while conforming to code

requirements.

Under no circumstances should ue pipe with less than

a 6 inch diameter be installed between the oven and the

chimney termination.

If more than one appliance is connected to a single

vent, the vent shall be sized in accordance with sound

engineering principles.

FLUE DEFLECTOR

FIGURE 1

BAROMETRIC

DAMPER

DRAFT HOOD

FIGURE 2

Top Trim Installation

The front of the top trim is formed as a channel. Open the

upper oven door. Hold the top trim with the rear raised

and slide its lower ange into position in the oven opening

between the right and the left front columns. Lower the top

trim into position over the oven top. The top trim does not

require that it be bolted or fastened into position.

Ovens with Optional Light Feature

Important: This appliance must be electrically grounded in

accordance with local codes, or in the absence of local codes,

the Canadian Electrical Code C22.1 or with the National

electrical code ANSI/NFPA No. 70 (latest edition whichever is

applicable.

Warning – Electric Grounding Instructions

This appliance is equipped with a three prong (grounding)

plug for your protection against shock hazard and must be

plugged into a properly grounded three prong receptacle.

Do not cut or remove the grounding prong from this plug.

A wiring diagram is attached to the back of the unit.

Gas Connection-Single & Multiple Ovens

Single Oven

Install the pressure regulator (supplied) with the outlet

(arrowhead) connected to the tail pipe. The ¾” N.P.T. inlet of

the pressure regulator must be considered in piping the gas

supply. Each group of ovens should be supplied (by others)

with an in-line manual shut o valve.

Part # P125 Rev 2 (07/31/12) Page 9

INSTALLATION Continued

Each stack of oven sections may be piped individually as

described above. Each stack should be provided with its own

manual gas shut o valve as described. If the ovens are to be

piped using all of the materials provide, refer to diagram “A”.

Multiple Ovens

If the ovens are to be stacked, they may be piped as shown

in the diagram “A”. Again, as stated above, a readily accessible

gas shut o valve of an approved type should be installed in

the supply line.

PRESSURE

REGULATOR

GAS

SUPPLY

STACKING PIPE KIT

FOR COMBINATION OVEN

DIAGRAM "A"

Installation Of Oven Heat Deectors,

Corderite/Steel Hearths &

Inner Oven Linings

All models require that two part oven heat deectors (heavy

gauge diamond plate) and two heat deector pans (in oven

with corderite deck material) or one heat deector pan (in

oven with steel deck), be installed above the oven burners

to give even heat throughout the oven. Install the heat

deector pan(s) in the centre of the oven deck frame. Install

the heat deectors on top of the heat deector pans, with

the rough side up.

Both deectors should be brought together to make the

centre seam as tight as possible.

The corderite hearth assembly consists of two sections

installed within deck spacers, as shown in Diagram “B”. Install

the two (2) aluminized inner oven linings in the front and

rear channels by rst placing the rear of each in each rear

channel. Then raise the front of each aluminized inner oven

linings over and down into the front channels.

The steel hearth is designed as a one-piece welded assembly

and will pass through the oven door opening. The rear of the

steel hearth assembly rests on the heat deectors inside the

rear angle support. Centre the steel hearth assembly within

the oven. Install the aluminized inner oven linings provided,

as shown in Diagram “B”.

INNER OVEN LINING

RIGHT AND LEFT

DECK SPACER

RIGHT, REAR AND LEFT

DECK

HEAT DEFLECTOR

HEAT DEFLECTOR PAN (2)

DECK FRAME (Ref.)

DIAGRAM "B"

IMPORTANT: All gas burners and pilots need sucient air to

operate and large objects should not be placed in front of

this appliance which would obstruct the air ow through the

front.

Ventilation and Air Supply

Proper ventilation is highly important for good operation.

The ideal method of venting a gas deck oven is through the

use of a properly designed canopy which should extend 6”

beyond all sides of the appliance and 6’6” from the oor.

A strong exhaust fan will create a vacuum in the room. For an

exhaust system vent to work properly, replacement air must

enter the room in which the vent is located. For proper air

balance, contact your local H.V.A.C. contractor.

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.

If the unit is to be connected directly to a direct ue, it is

necessary that an 8” draft diverter be installed to insure

proper ventilation. First remove the canopy diverter (shown

in Diagram “A”), and replace with a Garland designed down

draft diverter (P/N1056497 painted or 1056496 stainless

steel). Connect directly to the Garland designed down draft

diverter with your stove pipe.

Part # P125 Rev 2 (07/31/12)Page 10

OPERATION

Once the equipment has been installed and tested by

qualied professional personnel, the oven is ready for

operation. If the pilot is not lit, proceed as follows:

1. Check the oven gas valve. It should be in the “OFF”

position. If not, turn this valve to the “OFF” position.

2. Remove the lower front panel by turning the special self-

retaining fasteners.

3. Ignition of the pilot is made by passing a lighted taper

through the access hole in the front air shield, or by

removing this shield while pressing in and holding the

red reset button of the oven safety valve. This button is

reached through the access hole in the centre section of

the side control panel. Release the red button after the

pilot has been lit, approximately 45 seconds. If the pilot

does not remain lit, repeat after waiting 5 minutes.

4. After the oven pilot is lit, replace the front air shield and

lower front panel.

Burn O – Deck Curing

Many of the parts used in the oven have a thin protective

oil covering. This oil should be burned o before the oven

is used for production of food. The following burn o

procedure will also service to “cure” the oven hearth. If the

curing procedure is not followed, there is a potential for the

deck material to crack.

Turn the oven thermostat dial back to the 300°F setting

and run the oven at this temperature for at least an hour.

Repeat at 400°F and 500°F. the total “curing” process is

accomplished in a 3 hour period of time.

The oven may now be shut down by turning the gas control

valve to the “OFF” position and turning the thermostat back

to its lowest setting.

NOTE: You cannot turn the oven o just by turning the oven

thermostat down. You must turn the gas valve to the “OFF”

position.

It will not be necessary to extinguish the oven pilot unless

the oven is to remain unused for a long period of time.

After the hearth is “cured”, the oven is ready for operation.

1. If the oven pilot has been extinguished, go through steps

1 through 4, as previously listed.

2. All models that have the corderite hearths should be

preheated for no less than one (1) hour. This will bring

the oven interior to the desired temperature and will

provide time for the hearth and the oven interior surfaces

to absorb and store heat required for optimum oven

performance. All models that have steel hearths will

require approximately 25 minutes to preheat.

3. After preheating, the oven is ready for use.

4. Distribute the load evenly on the deck. Space pans

equally from each other and the side of the oven.

5. Planning will avoid unbalanced baking as a result of

adding product after loading goods have started to bake.

6. Do not open door unnecessarily. Repositioning of

product is not required in most cases.

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 The Vent Pipe! This can cause resistance

to ow and impede good eciency.

INSTALLATION Continued

Part # P125 Rev 2 (07/31/12) Page 11

7. When using the G-2771 or the G-2772 General Purpose

Oven for the same product, load the upper compartment

rst, then the lower compartment. It is normal for

the upper compartment (in this specic model only)

to be 30°F to 60°F lower in temperature than the

lower chamber. When product is done in the lower

compartment, remove same. Check upper compartment,

allowing additional time if required.

8. Before loading, preheat oven at least 25°F higher than

desired temperature for Strong bottoms and Light tops.

When loading of oven is completed, turn control down to

desired temperature. For products requiring Strong tops,

turn oven temperature control up 25°F for the nal 8 – 10

minutes of baking.

The following is intended only as guide. Temperature and

time requirements will be aected by specic recipes,

varying methods of food preparation, quality of ingredients

and personal preferences, as well as numerous other factors.

Your own techniques, coupled with the recommendations of

this guide, will permit you to establish your own chart.

OPERATION Continued

User Guide – Timetable for Roasting

CUT WEIGHT (LB.) OVEN ° F INTERNAL TEMP. °F MIN./LB.

Beef

Standing Rib 6-8 300°-235° 140° Rare 23-25

Standing Rib (7 Rib) 20-25 300° 160° Rare 27-30

125° Rare 11

140° Med 12

150° Well 13

Round (Rump & Shank O ) 50 250° 140° Med 12

Rolled Rib 5-7 300°-350° 140° Rare 32

160° Med 38

170° Well 48

Rib Eye 4-6 350° 140° Rare 18-20

160° Med 20-22

170° Well 22-24

Tenderloin (1/2) 2-3 425° 140° Rare 45-60

Whole 4-6 425° 140° Rare 45-60

Rolled Rump (High Quality) 4-6 300°-325° 150°-170° 35-40

Sirloin Tip (High Quality) 3 1/2-4 300°-325° 150°-170° 35-40

Veil

Leg 5-8 300°-325° 170° 23-35

Loin 4-6 300°-325° 170° 30-35

Rib (Rack) 3-5 300°-325° 170° 35-40

Rolled Shoulder 4-6 300°-325° 170° 40-45

Note: This list is intended only as a guide

Chart continued on next page

Part # P125 Rev 2 (07/31/12)Page 12

OPERATION Continued

CUT WEIGHT (LB.) OVEN ° F INTERNAL TEMP. °F MIN./LB.

Lamb

Leg 5-8 300°-325° 175°-180° 30-35

Shoulder 4-6 300°-325° 175°-180° 30-35

Rolled 3-5 300°-325° 175°-180° 40-45

Cushion 3-5 300°-325° 175°-180° 30-35

Pork, (Fresh)

Loin Centre 3-5 325°-350° 170° 30-35

Half 3-5 325°-350° 170° 35-40

Blade/Sirlion 3-4 325°-350° 170° 40-45

Picnic Shoulder 5-8 325°-350° 185° 30-35

Rolled 3-5 325°-350° 185° 40-45

Cushion Style 3-5 325°-350° 185° 35-40

Boston Shoulder 4-6 325°-350° 185° 45-50

Leg (Fresh Ham)

Whole -Bone In 10-14 325°-350° 185° 25-30

Whole -Boneless 7-8 325°-350° 185° 40-45

Half - Bone In 5-7 325°-350° 185° 40-45

Pork, (Smoked)

Ham (Uncooked)

Whole 10-14 300°-325° 160° 18-20

Half 5-7 300°-325° 160° 22-25

Shank/Butt 3-4 300°-325° 160° 35-40

Ham (Cooked)

Whole 10-14 325° 130° 15

Half 5-7 325° 130° 18-24

Picnic Shoulder 3-5 300°-325° 170° 35

Shoulder Roll 2-3 300°-325° 170° 35-40

Canadian Style Bacon 2-4 300°-325° 160° 35-40

Poultry (All Not Stued)

Chicken-Roasters 2 1/2-3 325° 36

Turkeys 14-16 300° 22

25-30 350° 16

Ducks 4-5 325° 36

Note: This list is intended only as a guide

User Guide – Timetable for Roasting continued

Part # P125 Rev 2 (07/31/12) Page 13

OPERATION Continued

User Guide – Timetable for Baking

PRODUCT OVEN °F TIME

Breads

White Bread 375°-425° 30-40 Min.

Wheat Bread 375°-425° 30-40 Min.

Rye Bread 400° 40-60 Min.

Corn Bread (Individual) 375°-425° 25-30 Min.

Cakes

White Sheet 375° 30-35 Min.

Yellow Sheet 375° 30-35 Min.

Angel Food 400° 20-30 Min.

Devil’s Food 350° 20-30 Min.

Sugar 375° 15 Min.

Chocolate Chip 375° 15 Min.

Butter 400° 10-15 Min.

Macroons 350° 20 Min.

Pies

Apple 400°-425° 50-60 Min.

Cherry 400°-425° 50-60 Min.

Pumpkin 375°-425° 30-40 Min.

Custard 375°-425° 30-40 Min.

Rolls

Clover Leaf 400° 15-20 Min.

Parkerhouse 400°-425° 15-20 Min.

Biscuits 425° 20 Min.

Danish Pastry 375° 20-30 Min.

Note: This list is intended only as a guide

Part # P125 Rev 2 (07/31/12)Page 14

MAINTENANCE

We suggest maintenance and repairs to be performed by an

GARLAND AUTHORIZED SERVICE AGENT. The listing provided

with your oven is titled “Maintenance and Repair Centres”.

Stainless Steel

For routine cleaning, just wash with a hot water and

detergent solution. Wash just a small area at a time or the

water will evaporate leaving the chemicals behind causing

streaking.

Rinse the washed area with a clean sponge dipped in a

sanitizing solution. Wash just a small area at a time or the

water will evaporate leaving the chemicals behind causing

streaking.

Rinse the washed area with a clean sponge dipped in a

sanitizing solution and wipe dry with a soft clean cloth

before it can dry.

Use a paste (of water and a mild scouring powder) if you

have to, but never rub against the grain. All stainless steel has

been polished in one direction. Rub with the polish lines to

preserve the original nish. Then thoroughly rinse as before.

To prevent ngerprints, there are several stainless steel

polishes on the market that leave an oily or waxy lm. Do not

use on surfaces that will be in contact with food.

Stainless Steel may discolour if overheated. These stains can

usually be removed by vigorous rubbing with a scouring

powder paste.

Use only stainless steel, wood or plastic tools, if necessary,

to scrape o heavy deposits of grease and oil. Do not use

ordinary steel scrapers or knives as particles of the iron may

become imbedded and rust. STEEL WOOL SHOULD NEVER BE

USED.

Oven Interior

Standard aluminized steel interior surfaces. The oven linings,

back linings and top linings are formed with heavy gauge

steel with aluminum fused into its surface. This provides

a reectance of heat back to the food being prepared.

The aluminum virtually eliminates the possibility of rust

formation.

To clean the aluminized interior, use a concentrated

detergent on a plastic pad to remove burned on soil. DO NOT

use steel wool, oven cleaners or abrasive powders. These will

remove the aluminum. Rinse with warm water on soft cloth.

Be sure to remove all traces of detergent. Any discoloration

which may remain after the soil build-up has been removed

will not aect the performance of the oven.

Cleaning of Oven Hearth

The oven hearth should be kept clean and free of carbon by

using a long handled, sti wire brush or scraper to loosen

burned on carbon. Sweep the hearth clean with a soft brush.

You may use a damp cloth to wipe the hearth, but DO NOT

FLOOD THE HEARTH WITH WATER OR USE A VERY WET

CLOTH! If excess water is used, the hearths may crack upon

next use.

Part # P125 Rev 2 (07/31/12) Page 15

Pièce nº P125 Rev 2 (07/31/12)Page 16

Pièce nº P125 Rev 2 (07/31/12) Page 15

Pièce nº P125 Rev 2 (07/31/12)Page 14

ENTRETIEN

Nous suggérons que la maintenance et les réparations soient

eectuées par un AGENT DE SERVICES AGRÉÉ GARLAND. La

liste fournie avec le four est intitulée «Centres d’entretien et

de réparation».

Acier inoxydable

Pour le nettoyage régulier, laver simplement avec de l’eau

chaude et une solution de détergent. Laver une petite

surface à la fois sinon l’eau s’évaporera laissant derrière elle

des produits chimiques faisant des traînées.

Rincer la zone lavée avec une éponge propre trempée dans

une solution désinfectante. Laver une petite surface à la fois

sinon l’eau s’évaporera laissant derrière elle des produits

chimiques faisant des traînées.

Rincer la zone lavée avec une éponge propre trempée dans

une solution désinfectante et l’essuyer avec un chion

propre et doux avant qu’elle ne sèche.

Utiliser une pâte (composée d’eau et d’une poudre à récurer

douce) si nécessaire, mais ne jamais frotter dans le sens

contraire du grain. Tout acier inoxydable a été poli dans un

sens. Frotter dans le sens de polissage pour conserver le ni

d’origine. Rincer ensuite soigneusement.

Pour éviter les traces de doigts, il existe plusieurs produits à

polir pour acier inoxydable sur le marché qui laissent un lm

huileux ou ciré. Ne pas utiliser ces produits sur les surfaces en

contact avec les aliments.

L’acier inoxydable peut se décolorer s’il est surchaué. Ces

taches peuvent habituellement être éliminées en les frottant

fortement avec une pâte à base de poudre à récurer.

Utiliser uniquement des outils en acier inoxydable, en bois

ou en plastique pour gratter les dépôts épais de graisse et

d’huile. Ne pas utiliser de grattoirs ou couteaux en acier

ordinaire, étant donné que des particules de fer risquent de

s’incruster dans le métal et de rouiller. NE JAMAIS UTILISER

DE LAINE D’ACIER.

Intérieur du four

Surfaces intérieures en acier aluminisé standard Les

garnissages du four, garnissages arrière et supérieurs sont

en acier épais avec de l’aluminium fondu en surface. Cela

permet de reéter la chaleur vers les aliments préparés.

L’aluminium élimine pratiquement la possibilité de formation

de rouille.

Pour nettoyer l’intérieur aluminisé, utiliser un détergent

concentré sur un tampon en plastique pour éliminer la

saleté brûlée. NE PAS utiliser de laine d’acier, de produits

de nettoyage pour four ni de poudres abrasives. Ces

produits retireront la couche d’aluminium. Rincer avec de

l’eau tiède sur un chion doux. Bien éliminer toutes les

traces de détergent. Toute décoloration pouvant rester une

fois l’accumulation de saleté éliminée n’aectera pas le

fonctionnement du four.

Nettoyage de la sole du four

La sole du four doit être maintenue propre et sans

accumulation de carbone au moyen d’une brosse dure ou

d’un grattoir à long manche pour décoller le carbone brûlé.

Balayer la sole avec une brosse souple. On peut utiliser un

chion humide pour essuyer la sole, MAIS NE PAS VERSER

D’EAU SUR LA SOLE NI UTILISER DE CHIFFON TRÈS MOUILLÉ!

En cas d’excès d’eau, les soles peuvent se ssurer lors de

l’utilisation suivante.

Pièce nº P125 Rev 2 (07/31/12) Page 13

UTILIZATION Suite

Guide de l’utilisateur – Tableau des temps de cuisson.

PRODUIT FOUR ° F TEMPS

Pains

Pain blanc 375°-425° 30-40 Min.

Pain de farine de blé 375°-425° 30-40 Min.

Pain de seigle 400° 40-60 Min.

Pain de maïs (individuel) 375°-425° 25-30 Min.

Gâteaux

Galette blanche 375° 30-35 Min.

Galette jaune 375° 30-35 Min.

Gâteau des anges 400° 20-30 Min.

Gâteau du diable 350° 20-30 Min.

Biscuits

au sucre 375° 15 Min.

aux grains de chocolat 375° 15 Min.

au beurre 400° 10-15 Min.

Macarons 350° 20 Min.

Tartes

aux pommes 400°-425° 50-60 Min.

aux cerises 400°-425° 50-60 Min.

à la citrouille 375°-425° 30-40 Min.

à la crème pâtissière 375°-425° 30-40 Min.

Petits pains mollets

en trèe 400° 15-20 Min.

ns américains 400°-425° 15-20 Min.

Biscuits 425° 20 Min.

Feuilleté danois 375° 20-30 Min.

Remarque : Cette liste est donnée à titre indicatif seulement.

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Garland Master Series Heavy Duty FryMate Station M14FMD Owner Instruction Manual

Marque: Garland

Modèle: Master Series Heavy Duty FryMate Station M14FMD

Taper: Owner Instruction Manual

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