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Never wear loose-fi tting or hanging clothes while using the
appliance. Be careful when reaching for items stored in cabinets
over the hotplate. Flammable material could be ignited if brought
in contact with a hot surface unit and may cause severe burns.
Take great care when heating fats and oils, as they will ignite if
they get too hot.
Use a deep fat thermometer whenever possible to prevent
overheating fat beyond the smok ing point.
Never leave a chip pan unattended. Always heat fat slowly, and
watch as it heats. Deep fry pans should be only one third full of
fat. Filling the pan too full of fat can cause spill over when food
is added. If you use a combination of oils or fats in frying, stir
them together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost on frozen foods
or moisture on fresh foods can cause hot fat to bubble up and
over the sides of the pan. Carefully watch for spills or overheating
of foods when frying at high or medium high temperatures. Never
try to move a pan of hot fat, especially a deep fat fryer. Wait until
the fat is cool.
Do not use the top of the fl ue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
When using an electrical appliance near the hotplate, be sure that
the cord of the appliance does not come into contact with the
hotplate.
Take care that no water seeps into the appliance
Only certain types of glass, glass-ceramic, earthenware or
other glazed containers are suitable for hotplate cooking;
others may break because of the sudden change in
temperature.
Do not allow anyone to climb, stand or hang on any part of the
cooker.
To avoid damage to the interior enamel, do not place a meat tin or
baking trays on the bottom of the oven and do not line the base
of the oven with aluminium cooking foil. Do not use aluminium
foil to cover shelves, linings or the oven roof.
Make sure that your kitchen is well ventilated at all times. Use
extractor fans or hoods when fi tted.
Never heat unopened food containers. Pressure build up may
make container burst and cause injury.
The cooker is designed for cooking foods only and must not be
used for any other purpose.
The oven should NOT be used for heating the kitchen, not
only does this waste fuel but the control knobs may become
overheated.
When the oven is on DO NOT leave the oven door open for
longer than necessary.
The specifi cation of this cooker should not be altered.
This appliance is heavy, take care when moving it.
When the cooker is not in use ensure that the control knobs are in
the off position.
Service and spares
Please complete the appliance details below and keep them safe
for future reference - this information will enable us to accurately
identify your particular appliance and help us to help you. Filling
this in now will save you time and inconvenience if you later have
a problem with your appliance. It may also be of benefi t to keep
your purchase receipt with this leafl et. You may be required to
produce the receipt to validate a warranty fi eld visit.
Fuel Type:
Dual Fuel
Name of Appliance:
Falcon Excel 110 Dual Fuel
Appliance Colour*
Appliance Serial Number *:
Retailers Name & Address:
Date of Purchase:
Installers Name & Address:
Date of Installation:
* This information is on the appliance data badge.
If you have a problem
In the unlikely event that you have a problem with your
appliance, please refer to rest of this booklet, especially the
problem solving section, fi rst to check that you are using the
appliance correctly.
If you are still having diffi culty, contact your retailer
Please note
If your appliance is outside the warranty period, our service
provider may charge for this visit.
If you request an engineer to visit and the fault is not the
responsibility of the manufacturer, our service provider reserves
the right to make a charge.
Appointments not kept by you may be subject to a charge.
Out of Warranty
We recommend that our appliances are serviced regularly
throughout their life to maintain the best performance and
effi ciency.
Service work should only be carried out by technically competent
and suitably qualifi ed personnel.
48

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