Falcon 1092 CT Dual Fuel Mode D'emploi page 11

Browning element
This function uses the element in the
top of the oven only. It is a useful function for the
browning or finishing of pasta dishes, vegetables in
sauce and lasagne, the item to be browned being
already hot before switching to the top element.
Base heat
This function uses the base element only.
It will crisp up your pizza or quiche base or finish
off cooking the base of a pastry case on a lower
shelf. It is also a gentle heat, good for slow cooking
of casseroles in the middle of the oven or for plate
warming.
The Browning and Base heat functions are useful
additions to your oven, giving you flexibility to
finish off items to perfection. With use, you will
soon realise how these functions can combine to
extend your cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster, more even
cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than for a non-
fanned oven.
Both Ovens
Please remember that all cookers vary -
temperatures in your new Falcon ovens may differ
to those in your previous cooker.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays, meat tins, etc. should be placed level
centrally on the oven's wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
For even browning, the maximum recommended
size of a baking tray is 340mm by 340mm.
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 'finger's 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) 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.
Sufficient heat rises out of the oven while cooking
to warm plates in the grill compartment.
If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before placing
the dish in the centre of the tray.
Where dishes may boil and spill over during
cooking, place them on a baking tray.
Steam
When cooking foods with high water content (e.g.
oven chips) there may be some steam visible at the
grille at the rear of the hotplate. This is perfectly
normal.
The Oven shelves
There are 4 standard
oven shelves (A) and 1
drop shelf (B).
With the exception of the top position in the left
hand multifunction oven, which will only accept
the drop shelf, any shelf can be fitted in any of
the positions. The oven shelves are retained when
pulled forward but can be easily removed and
refitted.
The shelves should not be fitted directly one above
the other. When cooking on more than one shelf,
always leave at least one runner space between
them. Place baking trays, individual cake tins or
baking dishes centrally on the oven shelf. For best
results pre-heat the oven until the oven indicator
light goes out.
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