The Oven Shelves - Falcon Professional 110 Instructions D'utilisation Et D'installation

Don't put it crossways - it will not fit
properly and will be unstable.
Don't put it on the Wok burner or High
burner (right hand hotplate) - it is not
designed to fit the High burner pan
support.
The griddle can be lightly brushed
with cooking oil before use. Light the
hotplate burners. Adjust the flame
heights to suit.
Preheat the griddle for a maximum of
5 minutes before adding food. Leav-
ing it longer may cause damage. Turn
the heat down by turning the control
knobs towards the lower position
marked with the small flame symbol.
Always leave space around the grid-
dle for the gases to escape. Never fit
two griddles side by side.
After cooking allow the griddle to cool
before cleaning.
Warmer
Use the warmer for keeping food
warm while the final touches are put
to a meal. Turn the control knob anti-
clockwise to the 'On' position. The
'HOT' indicator lights up.
CAUTION: - If a crack in the Warmer
surface becomes visible, due to acci-
dental damage etc., isolate the appli-
ance from the electricity supply im-
mediately by turning it off at the wall
and arrange for its repair.
Do not reconnect the cooker to the
electricity supply until after repair!
Grill
Caution: Accessible parts may be
hot when the grill is in use. Young
children should be kept away.
After placing your food on the grill tray
pan, slide the grill pan onto the side
supports. Make sure it is pushed right
in and touches the backstop. The grill
has two heating elements, which al-
low either the whole area of the pan
to be heated or only the right hand
half of the grill pan to be heated.
Turn the knob to position 3.
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 sup-
ports. 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, without 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 continu-
ously which results in faster heat
transfer to the food.
The left hand conventional oven is fit-
ted with two heating elements, one
visible in the top of the oven and the
second under the oven base. Take
care to avoid touching the top ele-
ment and element deflector when
placing or removing 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 tempera-
ture you need. The oven indicator
light will glow until the oven has
reached the temperature you se-
lected. It will then cycle on and off
during cooking. When cooking foods
with high water content (e.g. oven
chips) there may be some steam vis-
ible at the grille at the rear of the hot-
plate. This is perfectly normal.
The right hand fan oven has a fan
only setting ( ). The fan circulates
air inside the oven but the heating el-
ement is not turned on. This setting is
useful for defrosting frozen foods.
Whole chickens and large joints of
meat should be defrosted in the re-
frigerator. 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.
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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' be-
tween 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 Oven shelves

The oven shelves can be easily re-
moved and refitted.
Pull the shelf forward until the back of
the shelf is stopped by the shelf stop
bumps in the oven sides.
Lift up the front of the shelf so the
back of the shelf will pass under the
shelf stop and then pull the shelf for-
ward.
To refit the shelf, line up the shelf with
a groove in the oven side and push
the shelf back until the ends hit the
shelf stop. Lift up the front so the shelf
ends clear the shelf stops, and then
lower the front so that the shelf is
level and push it fully back.
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