Falcon Toledo TXT110DFSSEU Instructions For Use And Installation

Falcon Toledo TXT110DFSSEU Instructions For Use And Installation Manual pdf 34 page image

34EnglishTo turn off the key lockHold theMinute Minder ( ) andCooktime ( ) buttonsfor about 8 seconds.‘Of’ will appear on thedisplay.Press the ‘+’ buttononce. The key symbol ( )goes out and ‘On’ showson the display.Let go of the buttons.After a few seconds the display will revert to show the timeof day.The oven and the clock oven control functions can now beused normally.Cooking using the timerThe timer can control the Multifunction oven only.You can set the oven to turn on any time over the following24 hour periodIf you want to cook more than one dish, choose dishesthat require approximately the same time. However,dishes can be ‘slowed down’ slightly by using smallcontainers and covering them with aluminium foil, or‘speeded up’ slightly by cooking smaller quantities orplacing in larger containers.Very perishable foods such as pork or fish should be avoidedif a long delay period is planned, especially in hot weather.Don’t place warm food in the oven.Don’t use an oven already warm.Don’t use if an adjoining oven is warm.Avoid using wine or beer if there is a delay period, asfermentation may take place.To avoid curdling, cream should be added to dishes justbefore serving.Fresh vegetables, which may discolour during a delayperiod, should be coated in melted fat or immersed in awater and lemon juice solution.Many frozen foods are ideal for delayed cooking and canbe placed in the oven while still frozen.Fruit pies, custard tarts or similar wet mixtures on top ofuncooked pastry are only satisfactory if there is a short delayperiod. Dishes containing leftover cooked meat or poultryshould not be cooked automatically if there is a delayperiod.Whole poultry must be thoroughly defrosted beforeplacing in the oven.Check that meat and poultry are fully cooked beforeserving.Both OvensBefore using for the first time, to dispel manufacturingodours turn the ovens to 200°C and run for an hour. Toclear the smell make sure the room is well ventilated tothe outside air, by opening windows for example.The wire shelves should always be pushed firmly to theback of the oven. The shelves should not be fitted directlyone above the other. When cooking on more than one shelfalways leave at least one runner space between them.Food is cooked at lower temperature in a fan oven thanin a conventional oven. When using recipes, reducethe temperature by 10°C and the cooking time by 5-10minutes. The temperature in a fanned oven does not varywith height in the oven - so you can use any shelf.For best results pre-heat the oven until the oven indicatorlight goes out.Baking trays meat tins etcetera should be placed levelcentrally on the oven’s wire shelves. Keep all traysand containers away from the sides of the oven, asoverbrowning of the food mayoccur.For even browning, the maximumrecommended size for a baking tray is330mm by 290mm.Cooking high moisture contentfoods can create a ‘steam burst’,when the oven door is opened.When opening the oven standwell back and allow any steam todisperse.When the oven is on, don’t leave the door open for longerthan necessary, otherwise the knobs may get very hot.• 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,preheat a baking tray for 15 minutes before placingthe dish in the centre of the tray.• Where dishes may boil and spill over during cooking,place them on a baking tray.Ensure meat and poultry is fully cooked before serving