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

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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.

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