Falcon Elan 90 Ceramic, User Manual & Installation & Service Instructions

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11 U109655
Australia
Defrost
This function operates the fan to circulate cold
air only. No heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, fish and
poultry to be defrosted.
Defrosting in this way speeds up the process and protects
the food from flies. Pieces of meat, fish and poultry should
be placed on a rack, over a tray to catch any drips. Be sure
to wash the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints, should
not be defrosted in this way. We recommend that this be
carried out in a refrigerator.
Defrosting should not be carried out in a warm oven or
when the adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely
defrosted before cooking.
Fan oven
This function operates the fan and the heating
element around it. An even heat is produced throughout
the oven, allowing you to cook large amounts quickly.
Fan oven cooking is particularly suitable for baking
on three shelves at one time and is a good ‘all-round’
function. It may be necessary to reduce the temperature
by approximately 10°C for recipes previously cooked in a
conventional oven.
If you wish to pre-heat the oven, wait until the indicator
light has gone out before inserting the food.
Fanned grilling
This function operates the fan while the top
element is on. It produces a more even, less fierce heat
than a conventional grill. For best results, place the food
to be grilled on a grid over a roasting tin, which should
be smaller than a conventional grill pan. This allows
greater air circulation. Thick pieces of meat or fish are
ideal for grilling in this way, as the circulated air reduces
the fierceness of the heat from the grill. The oven door
should be kept closed while grilling is in progress, so
saving energy. You will also find that the food needs to be
watched and turned less than for normal grilling. Pre-heat
this function before cooking.
Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the base of the
oven. The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking
large items that need thorough cooking, such as a large
meat roast. It is also possible to bake on two shelves at
one time, although they will need to be swapped over
during the cooking time, as the heat at the top of the
oven is greater than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food until you have become accustomed to it.
Conventional oven (top and base
heat)
This function combines the heat from the top and base
elements. It is particularly suitable for roasting, and baking
pastry, cakes and biscuits. Food cooked on the top shelf
will brown and crisp more quickly than on the lower shelf,
because the heat is greater at the top of the oven than
at the base, as for the ‘Fan assisted oven’ function. Similar
items being cooked will therefore need to be swapped
around for even cooking.
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 should already be hot before you
switch 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, ideal for the 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.