Falcon 1300 Dual Fuel User's Manual & Installation And Servicing Instructions

Contents

11Conventional oven (top and baseheat)This function combines the heat from the top andbase elements. It is particularly suitable for roastingand baking pastry, cakes and biscuits. Food cookedon the top shelf will brown and crisp faster than onthe lower shelf, because the heat is greater at thetop of the oven than at the base, as in ‘Fan assistedoven’ function. Similar items being cooked willneed to be swapped around for even cooking. Thismeans that foods requiring different temperaturescan be cooked together, using the cooler zone inthe lower half of the oven and hotter area to thetop.Browning elementThis function uses the element in the topof the oven only. It is a useful function for thebrowning or finishing of pasta dishes, vegetables insauce and lasagne, the item to be browned beingalready hot before switching to the top element.Base heatThis function uses the base element only. Itwill crisp up your pizza or quiche base or finish offcooking the base of a pastry case on a lower shelf.It is also a gentle heat, good for slow cooking ofcasseroles in the middle of the oven or for platewarming.The Browning and Base heat functions are usefuladditions to your oven, giving you flexibility tofinish off items to perfection. With use, you willsoon realise how these functions can combine toextend your cooking skills.Both OvensBefore using for the first time, to dispelmanufacturing odours, turn the ovens to 230°Cand run for an hour. To clear the smell make surethe room is well ventilated to the outside air, byopening windows for example.Please remember that all cookers vary -temperatures in your new ovens may differ to thosein your previous cooker.The wire shelves should always be pushed firmly tothe back of the oven.Baking trays meat tins etcetera should be placedlevel centrally on the oven’s wire shelves. Keep alltrays and containers away from the sides of theoven, as overbrowning of the food may occur.For even browning, the maximum recommendedsize of a baking tray is 340mm by 340mm.Cooking high moisturecontent foods can createa ‘steam burst’, when theoven door is opened. Whenopening the oven stand wellback and allow any steam todisperse.When the oven is on, don’tleave the door open forlonger than necessary,otherwise the knobs mayget very hot.Always leave a ‘fingers width’between dishes on the same shelf; this allows theheat to circulate freely around them.The Cook & Clean oven liners (see Cleaning yourcooker) work better when fat splashes are avoided.Cover meat when cooking.To reduce fat splashing when you add vegetablesto hot fat around a roast, dry them thoroughly orbrush lightly with cooking oil.Sufficient heat rises out of the oven while cookingto warm plates in the grill compartment.If you want to brown the base of a pastry dish,preheat a baking tray for 15 minutes before placingthe dish in the centre of the tray.Where dishes may boil and spill over duringcooking, place them on a baking tray.