Falcon Classic 110 Gas User's Manual & Installation Instructions

Also see for Classic 110 gas: User guide User guide User's guide & installation instructions

9The OvensThe clock must be set to the time of day before the ovenswill work. See the following section on ‘The Clock’ forinstructions on setting the time of day.References to ‘left-hand’ and ‘right-hand’ ovens apply asviewed from the front of the appliance.Both ovens are gas ovens.Note: Please remember that all cookers vary so temperaturesin your new ovens may differ to those in your previouscooker.The Gas OvenThe two ovens in your cooker use our special ‘Heatflow’system.As the oven burner is not hidden under the oven base youwill see the burner flames at the back of the oven (Fig. 2.19).This is perfectly normal.Dishes cooking on the central shelf will cook at thetemperature indicated on the knob (Fig. 2.20).Dishes placed above the central position will be cookedat approximately 10 °C higher, dishes cooked belowapproximately 10 °C lower (Fig. 2.21). You can therefore cookdishes requiring different temperatures at the same time.‘S’ (Slow) CookingThe ‘S’ setting (Fig. 2.22) is a very low temperature for slowcooking, overnight or while you are out or at work. The ‘S’setting can also be used for keeping food warm.You can cook on ‘S’ throughout, or use a 30 minute ‘boost’period at gas mark 6 and then ‘S’ cook.When roasting joints, poultry or pot roasting, always cook atgas mark 6 for 30 minutes at the beginning of the cookingperiod.You can ‘S’ cook for periods of 6 to 12 hours. This techniqueis particularly useful if you want to cook a dish overnight orwhile you are out at work during the day.nn Frozen foods must be thoroughly thawed out before‘S’ cooking.nn Whole poultry should not be cooked on ‘S’. Chickencasseroles are fine.Casseroles must be brought to boiling point on the hotplateimmediately before ‘S’ cooking.DO NOT stuff poultry and rolled joints before cooking.The stuffing should be cooked separately. Poultry and porkshould be cooked in the top half of the oven, and other meatsnot lower than shelf position 4.A roasting joint should be covered with cooking foil or with aroasting bag to reduce shrinkage and retain juices.Should further browning be necessary, uncover the meat andincrease the temperature to gas mark 4 for a short period.Cut root vegetables into small pieces unless cooking whole,e.g. jacket potatoes.ArtNo.323-0003 Bray gas oven burner flameArtNo.323-0004 Gas ovens shelves 1ArtNo.323-0004 Gas ovens shelves 1Fig. 2.19Fig. 2.20Fig. 2.21Fig. 2.22