Manual Falcon professional 110 (page 23 of 52) (English, German, French)

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English

For best results preheat for 2 minutes with the grill pan in

position. After placing your food on the grill pan grid, slide

the grill pan onto the side supports. Adjust the grill to suit

by turning the knob.

Never close the grill door when the grill is on.

The grill pan grid can be turned over to give two grilling

positions.

Don’t leave the grill on for more than a few moments, with-

out the grill pan underneath it.

Ovens

The two ovens in your cooker are of different types.

The right hand oven is a fanned oven. The fan circulates

hot air continuously which results in faster heat transfer to

the food.

The left hand conventional oven is fitted with two heating

elements, one visible in the top of the oven and the sec-

ond under the oven base. Take care to avoid touching the

top element and element deflector when placing or remov-

ing items from the oven.

Before using for the first time, heat the ovens to 200 C for

30 minutes to dispel manufacturing odours.

Turn the oven knob to the temperature you need. The

oven indicator light will glow until the oven has reached

the temperature you selected. It will then cycle on and off

during cooking. When cooking foods with high water con-

tent (e.g. oven chips) there may be some steam visible

at"the grille at the rear of the hotplate. This is perfectly nor-

mal.

The right hand fan oven has a fan only setting ( ). The

fan circulates air inside the oven but the heating element

is not turned on. This setting is useful for defrosting frozen

foods.

Whole chickens and large joints of meat should be de-

frosted in the refrigerator. Do not defrost in a warm oven

or whilst the adjoining oven is hot.

The wire shelves should always be pushed firmly to the

back of the oven.

Baking trays meat tins etcetera should be placed level

centrally on the oven’s wire shelves. Keep all trays and

containers away from the sides of the oven, to allow the

hot air to circulate.

For even browning, the maximum recommended size of a

baking tray is 325mm by 305mm.

Cooking high moisture content foods can create a ‘steam

burst’, when the oven door is opened. When opening the

oven stand well back and allow any steam to disperse.

When the oven is on, don’t leave the door open for longer

than necessary, otherwise the knobs may get very hot.

Always leave a ‘fingers width’ between dishes on the

same shelf. This allows the heat to circulate freely around

them.

The Cook & Clean oven liners (see ‘Cleaning your

cooker’ section) work better when fat splashes are

avoided. Cover meat when cooking.

To reduce fat splashing when you add vegetables to hot

fat around a roast, dry them thoroughly or brush lightly

with cooking oil.

The Clock

You can use the timer to turn the ovens on and off. The

clock must be set to the time of day before the ovens will

work.

To set the time of day

Press and hold as shown. At the same time, press (-) or

(+) until the correct time shows. Don’t forget it’s a 24-hour

clock. If you make a mistake or press the wrong button,

turn off the power supply for a minute or two and start

again.

To time something that’s cooking

(minute minder)

Press and hold ( ). At the same time press (-) or (+) until

the time you want to cook for is shown.

You can check time remaining by pressing ( ) and cancel

the beeper by pressing ( ).

To start and stop the oven automatically

Before you set the clock, you must have two numbers

clearly in mind.

The ‘cook period’, which is the period of time you want the

oven to cook.

The ‘stop time’, which is the time of day you want the oven

to stop cooking.

You cannot set a start time directly - this is set automati-

cally by setting the cooking period and stop time.

Press and hold as shown below.

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Falcon professional 110 Manual

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