Bedienungsanleitung Falcon Classic Deluxe 110 (Seite 40 von 60) (Deutsch, Englisch)

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English

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.

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 faster than on the lower shelf, because the

heat is greater at the top of the oven than at the base, as in

‘Fan assisted oven’ function. Similar items being cooked will

need to be swapped around for even cooking. This means

that foods requiring diﬀ erent temperatures can be cooked

together, using the cooler zone in the lower half of the oven

and hotter area to the top.

Browning element

This function uses the element in the top of the oven

only. It is a useful function for the browning or ﬁ nishing 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 ﬁ nish 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 ﬂ exibility to ﬁ nish oﬀ items to

perfection. With use, you will soon realise how these functions

can combine to extend your cooking skills.

The Right Hand 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.

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