Cooker Overview - Falcon Professional+ 110 Mode D'emploi

Do not use aluminium foil to cover shelves, linings or

the oven roof.
Never heat unopened food containers. Pressure

build up may make the containers burst and cause
injury.
Do not use unstable saucepans. Always ensure that

you position the handles away from the edge of the
hotplate.
Do not use cooking vessels on the hotplate that

overlap the edges.
Never leave the hotplate unattended at high heat

settings. Pans boiling over can cause smoking,
and greasy spills may catch on fire. Use a deep fat
thermometer whenever possible to prevent fat
overheating beyond the smoking point.
Never leave a chip pan unattended. Always heat fat

slowly, and watch as it heats. Deep fry pans should
be only one third full of fat. Filling the pan too full
of fat can cause spill over when food is added. If you
use a combination of oils or fats in frying, stir them
together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost on frozen
foods or moisture on fresh foods can cause hot fat to bubble
up and over the sides of the pan. Carefully watch for spills or
overheating of foods when frying at high or medium high
temperatures. Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not use the top of the flue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
Do not use water on grease fires and never pick up a

flaming pan. Turn the controls off and then smother
a flaming pan on a surface unit by covering the pan
completely with a well fitting lid or baking tray. If
available, use a multipurpose dry chemical or foam-
type fire extinguisher.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or other
glazed containers are suitable for hotplate cooking; others may
break because of the sudden change in temperature.
 This appliance is heavy, so take care when moving it.
Cleaning
In the interests of hygiene and safety, the cooker should be
kept clean at all times as a build up in fats and other food
stuff could result in a fire.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleansers can produce noxious fumes if applied to a hot
surface.
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Cooker Overview

ArtNo.270-0014 110 Professional+ cooker
The Professional + 110 Dual Fuel has the following features:
• Six hotplate burners, including a wok burner, with a
FSD (Flame Safety Device) on each one.
• A griddle and wok cradle.
• A control panel.
• A glide-out grill.
• A conventional oven and a fan oven.
• A storage drawer.
Hotplate Burners
ArtNo.270-0013 110 Proplus gas hob layout
The drawing by each of the central knobs indicates which
burner that knob controls.
Each burner has an FSD that prevents the flow of gas if the
flame goes out.
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ArtNo.311-0018 Hob burner FSD details
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