Bedienungsanleitung Falcon 900 deluxe inox (Seite 10 von 32) (Englisch)

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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 being

already hot before switching 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, good for 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.

The Right Hand Tall Oven

The fan in the right hand oven circulates hot air

continuously, which means faster more even

cooking.

The recommended cooking temperatures for a

fanned oven are generally lower than a non-

fanned oven.

Both Ovens

Before using for the first time, heat the ovens to

200°C for 30 minutes to dispel manufacturing

odours.

Please remember that all cookers vary -

temperatures in your new Falcon ovens may

differ to those in your previous cooker.

The wire shelves should always be pushed

firmly to the back of the oven.

Baking trays meat tins et cetera should be

placed level centrally on the oven’s wire

shelves. Keep all trays and containers away

from the sides of the oven, as overbrowning of

the food may occur.

For even browning, the maximum

recommended size of a baking tray is 325mm

(12

") by 305mm (12") for the main oven and

230mm (9”) by 320mm (12

”) for the Tall oven.

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 ‘fingers 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

thoroughly or brush lightly with cooking oil.

Sufficient heat rises out of the oven while

cooking to warm plates in the grill compartment.

If you want to brown the base of a pastry dish,

preheat the 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.

Steam

When cooking foods with high water content

(e.g. oven chips) there may be some steam

visible at the grille at the rear of the hotplate.

This is perfectly normal.

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Falcon 900 deluxe inox Seite 10

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