Temperature (
o
C)
Condition
100 to 125
Slow
125 to 175
Moderate
175 to 200
Fairly Hot
200 to 230
Hot
230 to 250
Very Hot
FOOD
Time
Beef (on the bone)
15 mins per 0.5kg(1lb)
Beef (no bone)
20 mins per 0.5kg(1lb)
Mutton and Lamb
20 mins per 0.5kg(1lb)
Veal and Pork
25 mins per 0.5kg(1lb)
Chicken
45 to 90 mins
(accordingto size and age)
Goose, Duck
Turkey
15 mins per 0.5kg(1lb)
+ a further 15 mins
SECTION 1 - GENERAL DESCRIPTION
The E350/30 Four Hotplate Range is part of the
Falcon 350 series of equipment.
All units comprisingthis series are of modular
dimensions, beingeither 350mm or 700mm to enable
suites of equipment to be installed in a matchingline.
Some model are designed to be counter mounted.
This means that they can be installed on a table or
similar surface whereas others such as this range
and oven are floor standing.
The E350/30 Model is equipped with 4 identical
circular hotplates, each controlled by a six heat
switch. Each plate has an inbuilt cut-out which
automatically reduces the heat input should the
plates be left uncovered at a high switch setting.
The oven is thermostatically controlled. A neon lamp
indicates when current is beingfed to the elements.
SECTION 2 - CONTROLS and OPERATION
Hotplates (E350/30 only)
All hotplates are controlled by switches which give a
choice of 6 different heats. As marked on the control
knobs, 1 is the lowest settingwhich rises
progressively to 6 (the maximum). An indicating
marker is fixed adjacent to each switch relatingthe
hotplate to it's respective switch.
A red neon on the control panel indicates that
electricity is beingsupplied to the appliance. i.e. the
isolatingswitch is ON and the unit is ready for use.
Using The Hotplates
For efficient operation, it is important that there be
good contact between the hotplates and the utensils.
Ground based pots should be used and the plate
surface must be clean.
For maximum efficiency, the pot diameter should be
the same as that of the plate. This is not always
possible, but in the interests of fuel economy, very
small or very large pots should be avoided.
Spillage should not be allowed to accumulate around
the edges of the plate. This will burn on and become
difficult to remove.
The Oven
The temperature of the oven is controlled by a
thermostat. The knob is marked in degrees
centigrade (
o
C) correspondingto the temperature of
the oven. The amber neon illuminates when current is
beingsupplied to the elements. It will extinguish when
the selected temperature has been reached.
Grid Shelves
Two grid shelves are provided and there are 5 shelf
positions. If two shelves are beingused at the same
time, they must be spaced at least two runners apart
e.g. 2 & 4 (1 is at the top).
When insertingthe grid shelves, ensure that the
upturned tray stop is at the back. Push the shelf fully
back until the front stops contact the shelf support
runners.
Tray Size
The oven will accept standard Gastronorm flanged
trays up to size 1/1, placed sideways on the shelf.
Alternatively, ordinary trays up to 490mm x 400mm
may be used. Do not use larger trays. The circulation
of heat currents within the oven may be impaired.
Trays should be centrally disposed upon the shelves.
SECTION 3 - COOKING HINTS
Pre-Heating Time
Allow at least 40 minutes for the oven to heat up from
cold, irrespective of temperature setting. Insert the
food quickly and close the doors firmly.
DO NOT leave the oven doors open for prolonged
periods whilst the oven is switched on.
The thermostat knob is marked in degrees
centigrade (
o
C), giving the following SLOW to VERY
HOT relationship:-
1. Suggestions for Roasting Meat
(High Temperature Method)
High temperature (quick) roasting times are for
average requirements. The quality and shape of
meat will affect the time required.
