Scorching and tipping often occur shortly after charge, not in the Maillard phase. And too long in Maillard may itself cause some undesirable or muted flavors. Here's a recommendation to try:

1. Pre-heat your roaster for a charge temp of 180C
2. Charge at 180C with heat off and low/med fan. Fan to stay at this setting for entire roast.
3. At about 1 min turn heat on to 80-90% and leave there until you hit a BT RoR of around 20C/min, then drop heat regularly to maintain a declining RoR.
4. Aim for dry end around 4-5 min at 150C
5. Aim for FC start around 8-9 min at a BT RoR <= 10C/min
6. Drop at desired development time/temp.

This approach should greatly mitigate any chance of tipping and scorching. It is based on a conventional drum roaster but hopefully will still apply to your M2.