Falcon Professional + User Manual & Installation & Service Instructions

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Falcon Professional + User Manual & Installation & Service Instructions Manual pdf 4 page image

2 Do not use aluminium foil to cover shelves, linings orthe oven roof. Never heat unopened food containers. Pressurebuild up may make the containers burst and causeinjury. Do not use unstable saucepans. Always ensure thatyou position the handles away from the edge of thehotplate. Do not use cooking vessels on the hotplate thatoverlap the edges. Never leave the hotplate unattended at high heatsettings. Pans boiling over can cause smoking,and greasy spills may catch on fire. Use a deep fatthermometer whenever possible to prevent fatoverheating beyond the smoking point. Never leave a chip pan unattended. Always heat fatslowly, and watch as it heats. Deep fry pans shouldbe only one third full of fat. Filling the pan too fullof fat can cause spill over when food is added. If youuse a combination of oils or fats in frying, stir themtogether before heating, or as the fats melt.Foods for frying should be as dry as possible. Frost on frozenfoods or moisture on fresh foods can cause hot fat to bubbleup and over the sides of the pan. Carefully watch for spills oroverheating of foods when frying at high or medium hightemperatures. Never try to move a pan of hot fat, especially adeep fat fryer. Wait until the fat is cool.Do not use the top of the flue (the slot along the back ofthe cooker) for warming plates, dishes, drying tea towels orsoftening butter. Do not use water on grease fires and never pick up aflaming pan. Turn the controls off and then smothera flaming pan on a surface unit by covering the pancompletely with a well fitting lid or baking tray. Ifavailable, use a multipurpose dry chemical or foam-type fire extinguisher.Take care that no water seeps into the appliance.Only certain types of glass, glass-ceramic, earthenware or otherglazed containers are suitable for hotplate cooking; others maybreak because of the sudden change in temperature. This appliance is heavy, so take care when moving it.CleaningIn the interests of hygiene and safety, the cooker should bekept clean at all times as a build up in fats and other foodstuff could result in a fire.Clean only the parts listed in this guide.Clean with caution. If a wet sponge or cloth is used to wipespills on a hot surface, be careful to avoid steam burns. Somecleansers can produce noxious fumes if applied to a hotsurface.Cooker OverviewArtNo.270-0014 110 Professional+ cookerThe Professional + 110 Dual Fuel has the following features:• Six hotplate burners, including a wok burner, with aFSD (Flame Safety Device) on each one.• A griddle and wok cradle.• A control panel.• A glide-out grill.• A conventional oven and a fan oven.• A storage drawer.Hotplate BurnersArtNo.270-0013 110 Proplus gas hob layoutThe drawing by each of the central knobs indicates whichburner that knob controls.Each burner has an FSD that prevents the flow of gas if theflame goes out.ArtNo.311-0018 Hob burner FSD details��