Falcon 211 EEO Ceramic, Руководство пользователя и инструкции по установке и обслуживанию

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Users Manual 211 EEO Dual Fuel
Page 9
Handyrack. Failure to comply with
this instruction may damage your
appliance.
The maximum weight that can be
held by the rack is 5.5kg.
When rack is used in the highest po-
sition, other dishes may be cooked
on the fifth position. When used in
lowest position, another dish may be
prepared on the second shelf posi-
tion.
Roasting Tin with Integral
Trivet
The roasting tin will hold an oven
ready joint or fowl up to a weight of
5.5kg. The trivet reduces fat splash
during open roasting.
To Reduce Fat Splash
Dry meat and vegetables thoroughly
before loading oven. Potatoes or
other vegetables that require to be
roasted around the joint should first
be brushed with oil or melted fat be-
fore positioning. Use a smaller tin for
roasting lesser joints or small
amounts of vegetables. Do not use
aluminium foil to cover shelves, lin-
ings or oven roof.
Foil should only ever be used to
cover food. It is important to avoid
blocking the oven vent.
Baking Trays
For even browning, the recom-
mended size of tray is 320mm x
305mm. Two such trays are supplied
with the unit.
Up to 16 small cakes, biscuits,
scones etc. may be prepared per
tray.
The tray front trim should be placed
level with shelf front edge.
For extra base browning of pastry
dishes, pre-heat a tray for 15 min-
utes before placing dish in tray
centre. If small dishes (i.e. less than
140mm diameter) are used, these
should be placed on a baking tray.
In circumstances where spillage or
boiling over may occur during the
cooking process, always place the
dish on a suitable baking tray.
Cooking Hints
Cooking high moisture con-
tent foods can
create a ‘steam
burst’, when the
oven door is
opened. When
opening the
oven stand well
back and allow
any steam to dis-
perse.
When the oven is on,
don’t leave the door
open for longer than necessary, oth-
erwise the knobs may get very hot.
The following operations may be
performed in either or both ovens:-
• Baking • Roasting • Pot Roasting •
Braising
The right hand oven is fan-assisted
with six shelf positions and three
shelves supplied. The result of even
distribution of heat within the cavity
means that temperatures and times
will be less than those of a natural
convection oven.
The left hand oven has five shelf po-
sitions. A standard shelf, drop shelf
and Handyrack are supplied. This
oven relies upon natural convection
(zonal heat) for cooking.
The control has been calibrated to
achieve a desired setting as a meas-
urement of the centre temperature
(Shelf 3). If the oven is found to be
hotter or cooler than the specified
mark, the thermostat may require to
be replaced.
With regard to the left hand oven,
the heat will rise regardless of the
centre temperature and the cavity
top will always be hotter than the
lower area.
This situation can be advantageous,
i.e.
Shelf I Browning Meringues,
Crispy Bacon.
Shelves 2 & 4 Baked items
(Scones, etc.)
Shelf 3 Ribs of Beef
When using the left hand oven, it is
important to note that because of
the heat variation, the food shelf po-
sitions require to be changed during
the cooking cycle. This is particularly
applicable to baked items such as
scones, biscuits, etc. Shelf Positions
2 and 4 should be utilised in such in-
stance.
With regard to the cooking charts -
in the case of single tray cooking, it
is recommended that Positions 2 or
3 be utilised. In the case of two shelf
cooking, Positions 2 and 4 should be
used. This is also relevant if the dig-
its 2, 3 and 4 appear in the shelf
column.
USING A PROBE
A hand held thermometer is an as-
set to any kitchen and is particularly
useful in the preparation of meat,
fish and dishes such as paté. A
probe is recommended for checking
that a joint or piece of poultry is suffi-
ciently cooked by inserting the
probe through the thickest part of
the meat.
When using a probe it is important to
seek the centre of the foodstuff be-
ing prepared.