Falcon Excel FSD 110, Инструкция пользователя

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For even browning, the maximum recommended size for 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 ‘fi ngers 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 thor ough ly or brush lightly with
cooking oil.
• 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.
Multi-function oven functions
The Multi-function oven has many varied uses. We suggest you
keep a careful eye on your cooking until you are familiar with
each function. Remember - not all functions will be suitable for all
food types.
Rapid Response
The Rapid Response setting enables you to pre-heat
the oven faster than normal. It uses the fan oven element with
additional heat from one of the elements in the top of the oven.
Rangemaster fan ovens heat up quickly; but the Rapid Response
feature speeds this process up enabling you to commence
cooking sooner.
To use the Rapid Response feature, simply turn the function
control knob to R and set the temperature you require. The light
on the control panel adjacent to the R symbol will come on.
When temperature is reached, the light will go out as will the
element at the top of the oven. The fan element and oven fan will
then continue to maintain your chosen oven temperature.
Should you choose to place food into the cold oven prior to
cooking whilst using the Rapid Response function, ensure that
cakes etc. are not positioned too near the top of the oven.
As with any cooking, particularly poultry, meat and ready meals,
be sure the food is piping hot before serving.
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, fi sh and poultry to be defrosted.
Defrosting in this way speeds up the process and protects the
food from fl ies. Pieces of meat, fi sh 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 this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when an
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 several
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 in the oven
This function operates the fan whilst the top element is
on. It produces a more even, less fi erce 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
fi sh are ideal for grilling in this way, as the circulated air reduces
the fi erceness of the heat from the grill. The oven door should be
kept closed whilst grilling is in progress, so saving energy. You will
also fi nd 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
cooking until you have become accustomed to this function.