Using a coffee roaster for the first time, need help

We finally took possession of our 15kg coffee roaster which we imported from Turkey. Very excited about it and raring to start roasting but having no experience with these machines I thought I would ask for help before sacrificing our lovely beans.

I have done a bit of research on roasting coffee and am starting to understand how roast profiles are created, but it opened up a lot more questions than it answered.

Can anyone who is using a coffee roaster give me a bit of a heads up on what to look for and how it will differ from roasting in a convection oven.

I want to start with small roasts, so I don't ruin too many beans, but then I imagine the roaster will behave differently once I increase the roast batch size. My grinder batch size is 20kg so I am working towards doing two 10kg roasts.

In terms of the curve, from drop temp to recovery, should I have a steep initial curve and then flatten for the duration of the roast, or alternatively, should the temperature rise slowly after the beans are dropped in (which would mimic my convection oven)

Any help greatly appreciated

Beans I am roasting are Madagascar, Peru Criollo, Carenero Superior & Puerto Cabello, Dominican Repub.