Garland Convection Microwave Oven Installation And Operation Instructions Manual

Contents

Part # 1955203 (12/06)Page 16PROBLEM/SOLUTIONSProblem SolutionCakes are dark on the sides and not done in the center Lower oven temperatureCakes edges are too brown Reduce number of pans or lower oven temperatureCakes have light outer color Raise temperatureCake settles slightly in the center Bake longer or raise oven temperature slightly.Do not open doors too often or for long periodsCake ripples Overloading pans or batter is too thinCakes are too coarse Lower oven TemperaturePies have uneven color pans Reduce number of pies per rackor eliminate use of bake pansCupcakes crack on top Lower oven temperatureMeats are browned and not done in center Lower temperature and roast longer.Meats are well done and browned Reduce time. Limit amount of moistureMeats develop hard crust Reduce temperature or place pan of water in oven.Rolls have uneven color Reduce number or size of pans.10. When baking, weigh or measure the product ineach 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 formost items, i.e., cakes, cookies, rolls, etc. However,the maximum (13 pans) may be used for fish sticks,chicken nuggets and hamburgers. Cooking timeswill have to be adjusted.13. Muffin pans should be placed in the oven backto front or with the short side of the pans facingthe front. This results in the most evenly bakedproduct.14. When re-thermalizing frozen casseroles, preheat theoven 100° over the suggested temperature. Returnto cooking temperature when the oven is loaded.This will help compensate for the introduction of alarge frozen mass into the cavity.15. Use pan extenders or two inch deep 18” x 26” pansfor batter type products which weigh more thaneight pounds, i.e., Pineapple Upside down Cake.16. Never place anything directly on the bottom ofthe oven cavity. This obstructs the airflow and willcause uneven results.Note: Moisture will escape around the doors whenbaking products with heavy moisture content, such aschicken, potatoes, etc. This is normal.PERFORMANCE RECOMMENDATIONS Continued