Falcon Professional + User Manual & Installation & Service Instructions

Also see for Professional +: User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions

Falcon Professional + User Manual & Installation & Service Instructions Manual pdf 10 page image

8The oven is now locked, as is confirmed by the display showingthe time of day alongside the key symbol:ArtNo.301-0013 2BCActivating the key lock 3When the key lock is activated, the left-hand oven can beoperated as usual but the right-hand oven is locked and willnot come on.To turn off the key lockTurn and hold the Timer knob to the clock symbol () forabout 8 seconds. ‘Of’ will appear on the display.ArtNo.301-0014 2BCDeactivating the key lock 1Keep holding the Timer knob turned to the clock symbol ()and turn the Adjusting knob clockwise until the key symbol ()goes out on the display and ‘On’ shows. Let go of the knobs.��After a few seconds, the display reverts to showing the time ofday:ArtNo.301-0016 2BCDeactivating the key lock 3The oven can now be used normally.Tips on Cooking with the TimerIf you want to cook more than one dish, choose dishes thatrequire approximately the same time. However, dishes canbe ‘slowed down’ slightly by using small containers andcovering them with aluminium foil, or ‘speeded up’ slightlyby cooking smaller quantities or placing them in largercontainers.Very perishable foods such as pork or fish should be avoidedif a long delay period is planned, especially in hot weather. Do not place warm food in the oven to be timed. Do not use a timed oven that is already warm. Do not use the timed oven if the adjoining oven isalready warm.Whole poultry must be thoroughly defrosted before beingplaced in the oven. Check that meat and poultry are fullycooked before serving.General Oven TipsThe wire shelves should always be pushed firmly to the backof the oven.Baking trays, meat tins, etc., should be placed level in the middleof the oven’s wire shelves. Keep all trays and containers awayfrom the sides of the oven otherwise overbrowning of the foodmay occur.For even browning, the maximum recommended size for abaking tray is 340mm by 340mm. Always leave a ‘fingers width’ between dishes on thesame shelf. This allows the heat to circulate freelyaround 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 vegetables tohot fat around a roast, dry them thoroughly or brushlightly with cooking oil. If you want to brown the base of a pastry dish, preheata baking tray for 15 minutes before placing the dish inthe centre of the tray. Where dishes may boil and spill over during cooking,place them on a baking tray.ArtNo.050-0006 Gas temperature conversion table��Temperature conversion table