Rangemaster Falcon Continental 1092 Induction User Guide

Rangemaster Falcon Continental 1092 Induction User Guide
USER GUIDE &
INSTALLATION INSTRUCTIONS
1092 Continental Induction
U110249-04a
SLOW BAKED LEG OF LAMB
METHOD
INGREDIENTS
•
2-3 large sprigs of
rosemary
•
4 large garlic cloves cut in
half lengthways
•
1.8 kg leg of lamb
•
8 good quality anchovy
fillets, halved
•
100 ml olive oil
•
250 ml dry red wine
•
Maldon salt and freshly
ground black pepper
1.
reheat the oven to 220 °C (for a conventional oven), 200 °C (for a
P
fan oven) or gas mark 7.
2.
Pull the small sprigs off the rosemary branches and set aside with
the garlic.
3.
sing the tip of a paring knife, make up to 20 well-spaced cuts
U
into the flesh of the lamb, about 2.5 cm inch deep. Divide the
rosemary sprigs, garlic and anchovies and push down into the
cuts. Place the leg on a large roasting tin and pour over the oil,
massaging it all over the joint. Season well with salt and pepper
and pour the wine and 250 ml water into the tin.
4.
ut into the oven and sear for 15 minutes, then turn the
P
temperature right down to 130 °C (conventional oven), 110 °C
(fan oven) or gas mark 1 and roast for 4-5 hours, basting every
30 minutes or so. Basting frequently helps to keep the meat moist
and encourages the build up of a good glaze on the outside. Add
more liquid (wine or water) if the tin looks dry Ð there should
always be liquid in the tin throughout this cooking process.
5.
T he meat is ready when it starts to fall off the bone, at which
point it should have a core temperature of 90 °C. Remove from
the oven, transfer to a warmed carving dish, cover loosely with
foil and leave to rest in a warm place for 30-45 minutes before
carving.
6.
our the juices from the tin into a tall hi-ball glass and allow to
P
settle. Spoon the fat from the top of the glass. There should be
enough sticky, reduced juices for an intense gravy hit if not, pour
the juices you have back into the roasting tin and put it over
the heat, pour in a splash of water or wine and deglaze the tin
scraping up all the sticky bits from the base. Boil fast until syrupy,
taste and correct the seasoning.
RASPBERRY SOUFFLÉ
METHOD
INGREDIENTS
•
400 g raspberries
•
1 tbsp lemon juice
•
100 g caster sugar
•
2 tsp créme de framboise
•
1 tsp cornflour
•
180 g egg whites (about
6)
•
Pinch of cream of tartar
or a squeeze of lemon
juice
•
Icing sugar for dusting
1.
F or the soufflé, press the raspberries through a fine sieve to
produce 180 g of purée. Put this into a heavy-bottomed pan,
add the lemon juice and reduce down to a thick jam, stirring
from time to time and being careful not to let it catch and
burn.
2.
ut 45 g of the sugar in a separate pan. Melt it and then
P
boil until it becomes a thick syrup (121°C on a sugar
thermometer). To test without a thermometer, dip a teaspoon
into the syrup and then dip quickly into cold water. You
should be able to roll the cooling syrup into a ball between
your fingers. Be careful as the syrup is extremely hot. When
it has reached the right point, stir the hot syrup into the
raspberry jam.
3.
ix the framboise and cornflour together and stir into the
M
jam over the heat. Turn the jam into a small bowl, sprinkle the
surface with icing sugar and cover with cling film.
4.
reheat the oven (not grill) to 180 °C shelf level 2
P
(conventional oven), 160 °C (fan oven) or gas mark 4 centre
shelf.
5.
Whisk the egg whites with the cream of tartar until you can
form soft peaks, then fold in the remaining caster sugar.
Lightly fold the whites into the jam, leaving thin traces of
white visible in the mixture.
6.
S poon into four large buttered and sugared ramekins, place
these on a baking tray and bake for 10 minutes.
7.
Dust with icing sugar.
Contents
1.
2.
Before you start...
1
7.
Installation
20
Personal safety
1
Dear installer
20
Electrical connection safety
1
Safety requirements and regulations
20
Peculiar smells
2
Provision of ventilation
20
Ventilation
2
Location of cooker
20
Maintenance
2
Positioning the cooker
21
Induction care
3
Moving the cooker
21
Oven care
4
Levelling
22
Hob care
5
Electrical connection
23
Cooling fan
5
Final checks
23
Cooker care
5
Final fitting
23
Cleaning
5
Customer care
23
6
Fitting the drawer
27
Removing the drawer
27
Cooker overview
The hob
6
The ovens
10
Accessories
3.
Circuit diagrams
25
12
Fitting the drawer
27
Cooking tips
13
Removing the drawer
27
4.
Cooking table
14
5.
Cleaning your cooker
15
6.
Hob
15
Control panel and doors
16
Glass fronted door panels
16
Ovens
16
Cleaning table
17
Troubleshooting
8.
9.
18
i
Technical data
28
ii
1.
Before you start...
Electrical connection safety
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start.
This cooker must be installed in accordance with the relevant
instructions in this booklet, with the relevant national
and local regulations, and with the local electricity supply
companies’ requirements.
Personal safety
This appliance is for cooking purposes only. It must not be
used for other purposes, for example heating a room. Using
it for any other purpose could invalidate any warranty or
liability claim. Besides invalidating claims this wastes fuel and
may overheat the control knobs.
Read the instructions before installing or using this appliance.
• This appliance is heavy so take care when moving it.
• The cooker may be installed in a kitchen/kitchen diner
but NOT in a room containing a bath or shower.
• This appliance can be used by children aged from
8 years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience
and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe
way and understand the hazards involved.
• This appliance MUST be earthed.
• The cooker MUST NOT be connected to an ordinary
domestic power point.
• It is normal for the hob control display to flash for about
2 seconds during first power setting.
• Children less than 8 years of age should be kept away
unless continuously supervised. Children shall not play
with the appliance. Cleaning and user maintenance
shall not be made by children without supervision.
• Set the clock to make sure that the oven is functional –
see the relevant section in this manual.
• The appliance must be installed in accordance with the
regulations in force and only in a well ventilated space.
• This appliance is designed for domestic cooking only.
Use for any other purpose could invalidate any warranty
or liability claim.
• Failure to install the appliance correctly could invalidate
any warranty or liability claims and lead to prosecution.
• The appliance and its accessible parts become hot
during use and will retain heat even after you have
stopped cooking. Care should be taken to avoid
touching heating elements.
• DO NOT install the appliance on a platform.
• DO NOT manouvre the cooker while it is plugged into
the electricity supply.
• A long term cooking process has to be supervised from
time to time. A short term cooking process has to be
supervised continuously.
• Before electrical reconnection, check that the appliance
is electrically safe.
• DANGER OF FIRE: DO NOT store items on the cooking
surfaces.
• To avoid overheating, DO NOT install the cooker behind
a decorative door.
• Accessible parts will become hot during use and will
retain heat even after you have stopped cooking. Keep
babies and children away from the cooker and never
wear loose-fitting or hanging clothes when using the
appliance.
• DO NOT use a steam cleaner on your cooker.
• ALWAYS keep combustible materials, e.g. curtains,
and flammable liquids a safe distance away from your
cooker.
• DO NOT spray aerosols in the vicinity of the cooker
while it is on.
1
Peculiar smells
• NEVER leave the hotplate unattended at high heat
settings. Pans boiling over can cause smoking,
and greasy spills may catch on fire. Use a deep fat
thermometer whenever possible to prevent fat
overheating beyond the smoking point.
When you first use your cooker it may give off an odour. This
should stop after use.
Before using your cooker for the first time, make sure that all
packing materials have been removed and then, to dispel
manufacturing odours, turn all the ovens to 200°C and run for
at least an hour.
• Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
Before using the grill for the first time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back and the grill door open.
• NEVER leave a chip pan unattended. ALWAYS heat fat
slowly, and watch as it heats. Deep fry pans should be
only one third full of fat.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
• NEVER try to move a pan of hot fat, especially a deep
fat fryer. Wait until the fat is cool. Filling the pan too full
of fat can cause spill over when food is added. If you use
a combination of oils or fats in frying, stir them together
before heating, or as the fats melt.
Ventilation
The use of a cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Make sure that the kitchen is well ventilated. Keep natural
ventilation holes open or install a powered cooker hood that
vents outside.
• Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot
fat to bubble up and over the sides of the pan. Carefully
watch for spills or overheating of foods when frying at
high or medium high temperatures.
Prolonged intensive use of the appliance may call for
additional ventilation, for example opening a window, or
more effective ventilation, for example increasing the level of
mechanical ventilation where present.
• DO NOT use the top of the flue (the slots along the back
of the cooker) for warming plates, dishes, drying tea
towels or softening butter.
• DO NOT use water on grease fires and never pick up
a flaming pan. Turn the controls off and then smother
a flaming pan on a surface unit by covering the pan
completely with a well fitting lid or baking tray. If
available, use a multi-purpose dry chemical or foamtype fire extinguisher.
Maintenance
• Only a qualified service engineer should service the
appliance and only approved spare parts should be
used. It is recommended that this appliance is serviced
annually.
• DO NOT modify this appliance. This appliance is not
intended to be operated by means of external timer or
separated remote-control system.
• DO NOT use cooking vessels on the hotplate that
overlap the edges.
• If flammable materials are stored in the drawer, oven(s)
or grill(s) it may explode and result in fire or property
damage.
• ALWAYS allow the cooker to cool and then switch it
off at the mains before cleaning or carrying out any
maintenance work, unless specified otherwise in this
guide.
• DO NOT use the control knobs to manoeuvre the
cooker.
• NEVER operate the cooker with wet hands.
• DO NOT use a towel or other bulky cloth in place of a
glove – it might catch fire if brought into contact with a
hot surface.
• DO NOT use hotplate protectors, foil or hotplate covers
of any description. These may affect the safe use of
your hotplate burners and are potentially hazardous to
health.
• NEVER heat unopened food containers. Pressure build
up may make the containers burst and cause injury.
• DO NOT use unstable saucepans. ALWAYS make sure
that you position the handles away from the edge of the
hotplate.
2
Induction care
Fig. 1.1
• IMPORTANT INFORMATION FOR PACEMAKER AND
IMPLANTED INSULIN PUMP USERS: The functions of
this hob comply with the applicable European standards
on electromagnetic interference. If you are fitted
with a pacemaker or implanted insulin pump and are
concerned please consult your doctor for medical advice.
• When the hob is in use keep magnetic items away, such
as credit and debit cards, floppy disk, calculators, etc.
• To fully utilise the power of your induction hob and
to ensure longevity of performance, we recommend
Fig. 1.2
the use of AGA Rangemaster Induction Pots and
Pans. If you decide to purchase an alternative set
ArtNo.312-0001 Not cooking surface
of pans for use on your induction cooker, we would
strongly recommend that composite aluminium
pans with steel inserts, example shown Fig. 1.1,
are avoided. This type of pan construction can
significantly reduce the lifetime and performance of
your induction cook top.
Fig. 1.3
• Take care when touching the marked cooking areas of
the hob.
• Use adequately sized pans with flat bottoms that are
large enough to cover the surface of the hotplate
heating area. The use of undersized pans will expose a
portion of the surface unit to direct contact and may
result in the ignition of clothing.
Fig. 1.4
• Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for use on
the warming zone; others may break because of the
sudden change in temperature.
ArtNo.312-0003 Moving pans
• Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for hotplate
cooking; others may break because of the sudden
change in temperature. NEVER cook directly on the hob
surface (Fig. 1.2).
• Only certain types stainless steel, enamelled steel pans
or cast iron pans with enamelled bases are suitable for
induction hob cooking.
• Take care NOT to scratch the surface when placing
cookware on the glass panel.
• DO NOT leave the hob zones switched on unless being
used for cooking.
• DO NOT stand or rest heavy objects on the hob.
Although the ceramic surface is very strong, a sharp
blow or sharp falling object (e.g. a salt cellar) might
cause the surface to crack or break (Fig. 1.3).
• Should a crack appear in the surface, disconnect the
appliance immediately from the supply and arrange for
its repair.
• ALWAYS LIFT pans off the hob. Sliding pans may cause
marks and scratches (Fig. 1.4).
3
• Take care NOT TO PLACE HOT LIDS onto the hob
surface (Fig. 1.5). Lids that have been used to cover a hot
pan can “stick” or create a “vacuum” effect to the Glass
Hob. Should this occur, DO NOT attempt to lift the lid
off the glass surface, this may damage the glass. Instead
slide the lid to the edge of the hob surface and remove,
taking care not to scratch the hob surface. Alternatively
wait until the lid has cooled to room temperature, the
vacuum has been released, then remove the lid by lifting
it from the hob surface.
Fig. 1.5
ArtNo.312-0001 Not cooking surface
• DO NOT place anything between the base of the pan
and the hob surface (e.g. asbestos mats, aluminium foil,
wok stand).
Fig. 1.6
• Take care NOT to place metallic objects such as knives,
forks, spoons and lids on the hob surface since they can
get hot.
• We recommend that you avoid wiping any surface unit
areas until they have cooled and the indicator light
has gone off. Sugar spills are the exception to this (see
‘Cleaning your Cooker’). After cleaning, use a dry cloth or
paper towel to remove any cleaning cream residue.
ArtNo.324-0001 Steam burst
• The ceramic surface should be washed after use in order
to prevent it from becoming scratched or dirty. However,
you should clean the hob with caution as some cleaners
can produce noxious fumes if applied to a hot surface.
Fig. 1.7
• DO NOT leave the hob unattended. Care should be
taken to not allow your cookware to boil dry. It will
damage your cookware and Induction Glass Hob.
• After use, switch off the hob element by its control. DO
NOT rely on the pan detector.
ArtNo.090-0007 90 Ceramic:
oven steam out the back
Oven care
• When the oven is not in use and before attempting to
clean the appliance ALWAYS be certain that the control
knobs are in the OFF position.
• Use oven gloves to protect your hand from potential
burns.
• Cooking high moisture content foods can create a
‘steam burst’ when the oven door is opened (Fig. 1.6).
When opening the oven, stand well back and allow any
steam to disperse.
• The inside door face is constructed with toughened
safety glass. Take care NOT to scratch the surface when
cleaning the glass panel.
• Accidental damage may cause the door glass panel to
fracture.
• Keep oven vent ducts unobstructed.
• DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
4
Cooker care
• Make sure the shelves are pushed firmly to the back
of the oven. DO NOT close the door against the oven
shelves.
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours (Fig. 1.7).
• DO NOT use aluminium foil to cover shelves, linings or
the oven roof.
• When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the control
knobs may become very hot.
Cleaning
• Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
• DO NOT use the timed oven if the adjoining oven is
already warm.
• In the interests of hygiene and safety, the cooker should
be kept clean at all times as a build up in fats and other
food stuff could result in a fire.
• DO NOT place warm food in the oven to be timed.
• DO NOT use a timed oven that is already warm.
• Clean only the parts listed in this guide.
• Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface.
• Clean with caution. If a wet sponge or cloth is used to
wipe spills on a hot surface, be careful to avoid steam
burns. Some cleaners can produce noxious fumes if
applied to a hot surface.
Hob care
• NEVER allow anyone to climb or stand on the hob.
• NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
• DO NOT use the hob surface as a cutting board.
• DO NOT leave utensils, foodstuffs or combustible items
on the hob when it is not in use (e.g. tea towels, frying
pans containing oil).
• DO NOT mix different cleaning products – they may
react together with hazardous results.
• All parts of the cooker can be cleaned with hot soapy
water.
• DO NOT place plastic or aluminium foil, or plastic
containers on the hob.
• Take care that no water seeps into the appliance.
• ALWAYS turn the control to the OFF position before
removing a pan.
• Before you remove any of the grill parts for cleaning,
make sure that they are cool or use oven gloves.
• Avoid heating an empty pan. Doing so may damage
both the hob and pan.
• DO NOT use any abrasive substances on the grill and
grill parts.
Cooling fan
• DO NOT put the side runners in a dishwasher.
This appliance may have a cooling fan. When the grill or oven
is in operation the fan will run to cool the fascia and control
knobs.
• DO NOT put the burner heads in a dishwasher.
• NEVER use caustic or abrasive cleaners as these will
damage the surface.
• DO NOT use steel wool, oven cleaning pads or any
other materials that will scratch the surface.
• NEVER store flammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
flammable liquids.
• DO NOT store explosives, such as aerosol cans, on or
near the appliance.
• DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
• DO NOT attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.
5
2.
Cooker overview
Fig. 2.1
A
B
C
D
E
Your induction cooker (Fig. 2.1) has the following features:
Fig. 2.2
A.
5 induction cooking zones
B.
Control panel
C.
Multi-function oven
D.
Fan oven
E.
Storage drawer
The hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Fig. 2.3
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food affects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig. 2.2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
Never use a round-bottomed wok, even with a stand.
6
The very best pans have bases that are very slightly curved
up when cold (Fig. 2.3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies flat on the cooking surface.
Fig. 2.4
Max: 1.85 kW
Boost: 3.0 kW
Max: 2.3 kW
Boost: 3.7 kW
Max: 1.85 kW
Boost: 3.0 kW
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Take care when placing hot lids onto the hob
nn
surface. Lids that have been covering boiling or
Zone 2
Zone 4
Zone 3
steaming foods can ‘stick’ to the ceramic glass.
Should this occur, DO NOT attempt to lift the lid
off the hotplate: this may damage the hob surface.
Instead, carefully slide the lid to the edge of the hob
surface and remove.
Zone 1
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob. Using a lid will help the
contents boil more quickly.
Max: 1.4 kW
Boost: 2.2 kW
Always take care before touching the surface, even
nn
when the hob is turned off. It may be hotter than you
Zone 5
HE-2
Max: 1.85 kW
Boost: 3.0 kW
think!
Fig. 2.5
The induction hob comprises of five cooking zones
containing induction elements with different ratings and
diameters (Fig. 2.4) each with a pan detector and residual
heat indicator, and a hob control display.
The hob control display (Fig. 2.5) informs you of the following
induction hob functions:
•
Pan Detector
•
H Residual Heat Indicator
•
A Automatic Heat-up
•
Child Lock
• L1/L2 Low Temperature Setting
• P Power Boost Setting
Pan detector,
IMPORTANT: After use, switch off the hob element by its
control and DO NOT RELY on the pan detector.
Cooking Zone
Minimum Pan Diameter
(Pan Base) mm
Front left
120
Rear left
140
Centre
180
Rear right
140
Front right
140
Table 2.1
If a cooking area is switched on and there is no pan in place
or if the pan is too small for the cooking area, then no heat
will be generated. The symbol [ ] will appear on the hob
control display; this is the “pan-missing symbol”. Place a pan
of the correct size on the cooking area and the [ ] symbol
will disappear and cooking can begin. After 10 minutes
without detecting a pan the cooking zone will switch off
automatically.
Table 2.1 shows the minimum pan sizes recommended for
each cooking zone.
Note: Using pans with a base diameter smaller than those
recommended will result in a power reduction.
7
Power Level
Automatic Heat-up Time at
100% (min:sec)
1
0:48
2
2:24
3
3:50
4
5:12
5
6:48
6
2:00
7
2:48
8
3:36
Residual heat indicator, H
After use, a cooking zone will remain hot for a while as heat
dissipates. When a cooking zone is switched off the residual
heat indicator symbol [H ], will appear in the display. This
shows that the cooking zone temperature is above 60 °C and
may still cause burns. Once the temperature has dropped to
below 60 °C the [H ] will go out.
Automatic heat-up, A
This function is available on all of the cooking zones. It
allows rapid heating up of the element to bring the selected
cooking zone up to temperature. Once the zone is at the
required cooking temperature the power level will reduce
automatically to the preset level.
9
Table 2.2
The function is selected by turning the control knob to the
‘A’ position. Turn the control knob momentarily counterclockwise from the zero position until the symbol [A ] is shown
on the hob control display.
Fig. 2.6
Once the [A ] is displayed, turn the control knob to the level
of your choice (1 to 9). The pan will heat up at 100% power
for a specified time before the power is reduced to the level
selected.
When the Automatic Heat-up function is activated, the hob
control display will flash alternately between the [A ] setting
and the chosen power level.
Once the Automatic Heat-up time has ended the hob display
will stop flashing and will show the chosen power level.
The Automatic Heat-up function can be stopped by either
turning the control knob back to the “0” power setting or
turning the control knob to the “9” power setting.
Fig. 2.7
For your guidance Table 2.2 shows the time available at
100% power depending on the power level selected in the
Automatic Heat-up mode.
Child lock,
IMPORTANT: The child lock can only be activated when all
the cooking zones are switched off.
To prevent the unwanted use by children, the hob can be
locked.
To lock the hob, simultaneously turn the two left-hand hob
controls counter-clockwise (Fig. 2.6) and hold until the
symbol appears in the centre of the hob control display
(Fig. 2.7).
Note: [A ] will flash when locking the hob – this is normal.
Locking the hob will NOT affect the oven; it can still be used.
To unlock the hob, simultaneously turn the two left-hand
symbol
controls counter-clockwise and hold until the
disappears from the centre of the hob control display.
8
Low temperature setting, L1/L2
Maximum Operating Time
Power Level
This function should only be used when heating
from cold
nn
Each cooking area is equipped with 2 low temperature
settings:
• L1 will maintain a temperature of about 40 °C – ideal for
gently melting butter or chocolate.
• L2 will maintain a temperature of about 90 °C – ideal for
simmering (bring the pan to the boil and then select L2
to keep soups, sauces, stews, etc at an optimal simmer).
The maximum time this setting can be used is 2 hours, after
which the hob will switch off automatically. If required, you
can immediately restart the Low Temperature function by
reactivating L1 or L2. To increase the heat, just turn the control
knob to the required level.
L1 and L2
2 hours
1
6 hours
2
6 hours
3
5 hours
4
ArtNo.051-0002 - Min pan diameter
5 hours
5
4 hours
6
1.5 hours
7
1.5 hours
8
1.5 hours
9
1.5 hours
Power Boost
10 minutes
Table 2.3
A & B linked
The maximum times for all other power levels are shown in
Table 2.3.
D & E linked
Power boost setting, P
All of the induction cooking zones have Power Boost
available, activated by turning the control knob clockwise
until [P ] is shown on the hob control display.
A
D
C
Power Boost allows additional power to be made available for
each of the cooking zones. This is useful to bring a large pan
of water to the boil quickly.
B
The Power Boost function operates for a maximum of 10
minutes on each zone, after which the power is automatically
reduced to setting 9.
When using the Power Boost function, the cooking zones are
linked.
Fig. 2.8 shows the hob layout. Zones A and B are linked
together as are zones D and E.
This means that when using zone A on Power Boost and then
switching zone B to Power Boost , then the power to zone A
will reduce slightly. The last zone switched to Power Boost
always takes priority. Zones D and E work in the same way.
This is a built-in safety device.
nn
Deactivate the Power Boost function by turning the control
knob to a lower setting.
Overheat function
This function identifies when the temperature of the pan rises
rapidly and works to maintain a safe level of pan temperature.
It should not interfere with normal cooking.
Cookware with bases that become distorted (Fig. 2.2) when
heated may interfere with the operation of the Overheat
Function. This may result in damage to your cookware or
Induction Glass Hob.
Please remember not to leave the hob unattended.
nn
Care should be taken to not allow your cookware to
boil dry. Damage to your cookware and Induction
Glass Hob may result.
9
E
Fig. 2.8
Please read and follow the manufacturers’ instructions
carefully before using cookware on your induction hob.
needs to be watched and turned less than for normal grilling.
Preheat this function before cooking.
The ovens
For best results we recommend that the grill pan is not
located on the top shelf.
References to ‘left-hand’ and ‘right-hand’ ovens apply as
viewed from the front of the appliance.
Fan assisted oven
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking
large items that need thorough cooking, such as a large meat
roast.
The left-hand oven is a multi-function oven, while the righthand oven is a fan oven.
The Multi-function oven
Multi-function ovens have an oven fan and oven fan element,
as well as two extra heating elements. One element is in
the top of the oven and the second is under the oven base.
Take care to avoid touching the top element and element
deflector when placing or removing items from the oven.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
The multi-function oven has 3 main cooking functions: fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
The browning element and base heat can be used in the
latter part of the cooking process to fine tune the results to
your particular requirements.
Conventional oven (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan Assisted Oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring different
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
Table 2.4 gives a summary of the multi-function modes.
The multi-function oven has many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember, not all functions will be
suitable for all food types.
Multi-function oven functions
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Fan oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Similar items being cooked will need to be swapped around
for even cooking.
Browning element
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’ function. It may
be necessary to reduce the temperature by approximately
10 °C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
This function uses the element in the top of the oven
only. It is a useful function for the browning or
finishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Fanned grilling
Base heat
This function operates the fan while the top element
is on. It produces a more even, less fierce heat than a
conventional grill. For best results, place the food to
be grilled, on a trivet over a roasting tin, which should be
smaller than a conventional grill pan. This allows greater air
circulation. Thick pieces of meat or fish are ideal for grilling in
this way, as the circulated air reduces the fierceness of the
heat from the grill.
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking the
base of a pastry case on a lower shelf. It is also a
gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base Heat functions are useful additions
to your oven, giving you flexibility to finish off items to
perfection.
The oven door should be kept closed while grilling is in
progress, so saving energy. You will also find that the food
10
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, fish and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects
the food from flies. Pieces of meat, fish and poultry should
be placed on a shelf, over a tray to catch any drips. Be sure to
wash the shelf and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Function
Use
Defrost
To thaw small items in the oven without heat
Fan oven
A full cooking function, even heat throughout,
great for baking
Fanned grilling
Grilling meat and fish with the door closed
Fan assisted
A full cooking function good for roasting and
baking
Conventional
oven
Browning
element
A full cooking function for roasting and baking in
the lower half of the oven
Base heat
To crisp up the bases of quiche, pizza or pastry
To brown and crisp cheese topped dishes
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm. Make sure that dairy
foods, meat and poultry are completely defrosted before
cooking.
Table 2.4
Fig. 2.9
The fan oven
Fan ovens circulate hot air continuously, which means
faster, more even cooking. The recommended cooking
temperatures for a fan oven are generally lower than those
for a non-fan oven.
100
°
220
°
180
°
140
Note: Please remember that all cookers vary so temperatures
in your new ovens may differ to those in your previous
cooker.
°
ArtNo.192-0107 - Falcon oven temp control
Operating the ovens
Fig. 2.10
Fan oven
Turn the oven knob to the desired temperature (Fig. 2.9).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and off during
cooking.
Multi-function oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig. 2.10).
Turn the function selector control to a cooking function. Turn
the oven temperature knob to the temperature required.
Fig. 2.11
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and off
during cooking (Fig. 2.11).
100
°
220
180
140
°
°
11
°
ArtNo.192-0104 - Falcon oven light
Accessories
Fig. 2.12
Shelf guard
Oven shelves
The oven shelves are retained when pulled forward but can
be easily removed and refitted (Fig. 2.12).
Pull the shelf forward until the back of the shelf is stopped by
the shelf stop bumps in the oven sides (Fig. 2.13).
Front
Fig. 2.13
Lift up the front of the shelf so the back of the shelf will pass
under the shelf stop and then pull the shelf forward
(Fig. 2.14).
Fig. 2.14
ArtNo.320-0011 Removing the shelf 1
To refit the shelf, line up the shelf with a groove in the oven
side and push the shelf back until the ends hit the shelf stop.
Lift up the front so the shelf ends clear the shelf stops, and
then lower the front so that the shelf is level and push it fully
back (Fig. 2.15).
ArtNo.320-0012 Removing the shelf 2
Storage drawer
Fig. 2.15
The bottom drawer is for storing oven trays and other
cooking utensils.
It can get very warm, so do not store anything in it that may
melt or catch fire. Never store flammable materials in the
drawer. This includes paper, plastic and cloth items, such as
cookbooks, plastic ware and towels, as well as flammable
liquids. DO NOT store explosives, such as aerosol cans, on or
near the appliance.
Flammable materials may explode and result in fire
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or property damage.
ArtNo.320-0013 Removing the shelf 3
12
3.
Cooking tips
DocNo.030-0010 - Cooking tips - 110 induction GENERIC
Hints on using your induction cooker
General oven tips
If you have not used an induction cooker before please be
aware of the following:
The wire shelves should always be pushed firmly to the back
of the oven.
• Make sure that the pans you have or buy are suitable
for use on the induction hob. Stainless steel, enamelled
steel or cast iron is ideal. Double check before you
buy pans – they must have bases that would attract a
magnet.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire shelves. Other
containers should be placed centrally. Keep all trays and
containers away from the back of the oven, as overbrowning
of the food may occur.
• Allow time to get used to induction cooking; it is fast
and powerful as well as being gentle. When simmering,
you may notice that liquids appear to stop bubbling and
then start again almost immediately. This is perfectly
normal.
For even browning, the maximum recommended size of a
baking tray is 340 mm (13 ½”) by 340 mm (13 ½”).
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• You may notice a faint vibrating sound coming from
the pans when using the induction hob. Again, this is
perfectly normal and will depend upon the type and
style of pans you are using.
• Always leave a “finger’s width” between dishes on
the same shelf. This allows the heat to circulate freely
around them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• The induction heating elements will phase on and off
when cooking. Although an active cooking zone may
appear to switch on and off, a constant heat is still being
supplied to the base of the pan – this is completely
normal.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• The ‘Cook & Clean’ oven liners (see ‘Cleaning Your
Cooker’) work better when fat splashes are avoided.
Cover meat when cooking.
• If you want to brown the base of a pastry dish, preheat
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
13
4.
Cooking table
The oven control settings and cooking times given in the table below are intended to be used as
a guide only. Individual tastes may require the temperature to be altered to provide a preferred
result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The
temperature in the fan oven does not vary with height in the oven so you can use any shelf.
Conventional Oven
Fan Oven
Temperature °C
Temperature
(Shelf Position)
°C
160 (C)
150
200 (C)
190
160 (C)
150
200 (C)
190
160 (C)
150
200 (C)
190
160 (C)
150
20-25 minutes per 500g +20-25 minutes.
200 (C)
190
15-20 minutes per 500g +15-20 minutes.
160 (C)
150
20 minutes per 500g +20 minutes.
Food
Top (T)
Centre (C)
ArtNo.050-0007
Oven shelf positions
Base (B)
Oven Shelf Positions
Approximate Cooking Time
Meat
ArtNo.050-0001 Gas cooking table
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
30-35 minutes per 500g +30-35 minutes. Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
20-25 minutes per 500g +20-25 minutes.
220°C (210°C for fan oven) and the
30-35 minutes per 500g +30-35 minutes. cooking time adjusted accordingly.
25-30 minutes per 500g +25-30 minutes. For stuffed and rolled meats, add
approximately 10 minutes per 500g,
35-40 minutes per 500g +35-40 minutes. or cook at 200°C (190°C) for 20
25-30 minutes per 500g +25-30 minutes. minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
200 (C)
190
15 minutes per 500g +15 minutes.
Duck
160 (C)
150
25-30 minutes per 500g.
200 (C)
190
20 minutes per 500g.
Casserole
140-150 (C)
130-140
220 (C)
210
Large tins 30-35 minutes; individual 10-20 minutes.
140 (C/B)
130
45-50 minutes per 500g of mixture.
Fruit 180 mm tin
150 (C/B)
140
2-2½ hours.
Fruit 230 mm tin
150 (C/B)
140
Up to 3½ hours.
Madeira 180 mm
160 (C/B)
150
80-90 minutes.
Queen cakes
190 (C/B)
180
15-25 minutes.
Scones
220 (C/B)
210
10-15 minutes.
180 mm tin
180 (C/B)
170
20-30 minutes.
210 mm tin
180 (C/B)
170
30-40 minutes.
Shortcrust tarts
200 (C/B)
190
20-30 minutes on a preheated tray.
Fruit pies
200 (C/B)
190
35-45 minutes.
Tartlets
200 (C/B)
190
10-20 minutes according to size.
Puff pastry
210 (C/B)
200
20-40 minutes according to size.
Meringues
100 (C/B)
90
2-3 hours.
Baked egg custard
160 (C/B)
150
45-60 minutes.
40-45 minutes.
Yorkshire Pudding
2-4 hours according to recipe.
Cake
Very rich fruit - Christmas,
wedding, etc.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
Victoria sandwich
Desserts
Baked sponge pudding
Milk pudding
Bread
Fish
180 (C/B)
170
140-150 (C/B)
130-140
210 (C)
200
20-30 minutes.
2 to 3 hours.
Fanned Grilling
Fillet
190 (C/B)
190 (C/B)
15-20 minutes.
Whole
190 (C/B)
190 (C/B)
15-20 minutes per 500g.
Steak
190 (C/B)
190 (C/B)
Steaks according to thickness.
14
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
Using the conventional oven: for
even browning the maximum size of
baking tray recommended is 340 mm
x 340 mm. This ensures free heat
circulation.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
5.
Cleaning your cooker
Isolate the electricity supply before carrying out any major
cleaning. Allow the cooker to cool.
Fig. 5.1
Never use paint solvents, washing soda, caustic
nn
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
Do not mix different cleaning products – they may
nn
react together with hazardous results.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the
appliance.
ArtNo.312-0010 Cleaning; scraping the ceramic hob
Remember to switch the electricity supply back on before
reusing the cooker.
Hob
Daily care
First of all make sure that all heat indicator lights are off and
that the cooking surface is cool. Apply a small dab of ceramic
cleaning cream in the centre of each area to be cleaned.
Dampen a clean paper towel and work the cream onto the
cooking surface. As a final step, wipe the cooking surface with
a clean, dry paper towel.
Cleaning spills
For spills and boil-overs that occur while cooking, turn the
unit off and wipe the area surrounding the hot zone with a
clean paper towel. If a spill (other than a sugary substance) is
on the hot zone, do not clean until the unit has completely
cooled down, and then follow the instructions below
(‘Cleaning Burned-on Spills’).
If you accidentally melt anything on the surface, or if you spill
foods with a high sugar content (preserves, tomato sauce,
fruit juice, etc.), remove the spill IMMEDIATELY with a razor
scraper, while the unit is still hot.
IMPORTANT: Use an oven glove to protect your hand from
potential burns.
Scrape the major spill or melted material from the cooking
zone and push into a cold area. Then, turn the unit ‘OFF’ and
allow it to cool before cleaning further. After the cooking
surface cools down and the heat indicator lights go off, follow
the ‘Daily Care’ procedure outlined above.
Cleaning burned-on spills
Make sure that the heat indicator lights are off and that the
hob is cool. Remove the excess burned-on substance with a
single-edged razor scraper. Hold the scraper at an angle of
about 30° to the surface and then scrape off the burned-on
matter (Fig. 5.1).
Once you have removed as much as possible with the scraper,
follow the ‘Daily Care’ procedure outlined above.
15
Control panel and doors
Fig. 5.2
Avoid using any abrasive cleaners including cream cleaners.
For best results, use a liquid detergent. The same cleaner can
also be used on the doors, or alternatively, using a soft cloth
wrung out in clean hot soapy water – but take care that no
surplus water seeps into the appliance. After cleaning, polish
with a dry cloth.
Glass fronted door panels
ArtNo.320-0002a Proplus oven door side screws
The oven door front panels can be taken off so that the glass
panels can be cleaned. Move the cooker forward to gain
access to the sides (see the ‘Moving the Cooker’ section under
‘Installation’). Open the oven door slightly and remove the
front panel fixing screws from the door sides, two each side
(Fig. 5.2).
Fig. 5.3
Carefully lift off the outer door panel. The inside face of the
glass panels can now be cleaned – take care not to disturb or
wet the door insulation.
Note: If the door is triple glazed then the inner two panels are
fixed together and should not be separated.
After cleaning, carefully refit the outer door panel and replace
the side fixing screws.
DO NOT use harsh abrasive cleaners or sharp metal
nn
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
Ovens
Removing the panels to clean the enamel interior
If you wish to clean the enamel interior of the oven, you will
need to remove the shelves before removing the panels.
You do not have to remove the support brackets to remove
the panels. Lift each panel upward and slide forward off the
support brackets (Fig. 5.3).
Once the panels have been removed, the oven enamel
interior can be cleaned.
DO NOT use steel wool, oven cleaning pads, or any
nn
other materials that will scratch the surface.
Refit in the reverse order.
16
Cleaning table
Cleaners listed (Table 5.1) are available from supermarkets or
electrical retailers as stated.
For enamelled surfaces use a cleaner that is approved for use
on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe
up any spillages immediately.
Hotplate
Part
Finish
Recommended Cleaning Method
Induction hob
Toughened glass
Hot soapy water; cream cleaner/scourer if necessary.
Warming zone (some models only)
Toughened glass
Hot soapy water, cream cleaner/scourer if necessary.
Finish
Recommended Cleaning Method
Enamel or paint
Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless steel
E-cloth (electrical retailers) or microfibre all-purpose cloth (supermarket).
Sides and plinth
Painted surface
Hot soapy water, soft cloth.
Splashback
Enamel or stainless steel
Hot soapy water, soft cloth. Cream cleaner, with care, if necessary.
Control panel
Paint, enamel or stainless steel
Warm soapy water. Do not use abrasive cleaners on lettering.
Control knobs/handles & trims
Plastic/chrome, copper or lacquered
Warm soapy water, soft cloth.
brass
Outside of Cooker
Part
Door, door surround and storage
drawer exterior
Brass
Oven door glass/glass lid (some models
Toughened glass
only)
Brass polish.
Hot soapy water, cream cleaner/scourer if necessary.
Oven
Part
Finish
Recommended Cleaning Method
Any proprietary oven cleaner that is suitable for enamel.
Sides, floor & roof of oven
Enamel
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW
MANUFACTURER’S INSTRUCTIONS.
Do not allow contact with the oven elements.
Oven shelves
Chrome
An oven interior cleaner that is suitable for chrome. Soap filled pad.
Dishwasher.
Table 5.1
17
6.
Troubleshooting
DocNo.050-0001 - Troubleshooting - Induction GENERIC
Interference with and repairs to the hob MUST NOT
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be carried out by unqualified persons. Do not try
The cooling fan
The induction hob incorporates a cooling fan. This cooling
fan is active when either the grill or the oven(s) are on. Under
certain conditions, the cooling fan may remain active when
the grill or oven(s) are switched off. This is normal and the fan
will switch off automatically.
to repair the hob as this may result in injury and
damage to the hob. Please arrange for repair by a
suitably competent person.
Note: The induction hob is able to self-diagnose a number of
problems and can show this information to the user via the
hob control display. Error codes may be displayed if your hob
has developed a fault.
The fascia gets hot when I use the oven
If the fascia becomes excessively hot when the cooker is in
use then the cooling fan may have failed. Should this occur
please contact your installer, a qualified repair engineer or
Customer Service to arrange for its repair.
If your appliance reports an error or is not working, you may
be able to correct the fault by consulting the following.
Error code E2 is displayed
A crack has appeared in the hob surface
The electronic unit is too hot. Please check the installation of
the cooker, making sure that there is sufficient ventilation. In
extreme cases, if a cooking utensil has been allowed to boil
dry this error code may also be displayed. If in doubt please
contact your installer or a qualified repair engineer.
Disconnect the cooker immediately from the power supply
and arrange for its repair. Do not use the cooker until after the
repair.
My hob is scratched
No display operation
Always use the cleaning methods recommended in this
guide, and make sure that the pan bottoms are smooth and
clean.
Over voltage or loss of supply voltage to the cooker. If in
doubt please contact your installer or a qualified repair
engineer.
Marks from mineral deposits from water or food can be
removed with a cleaning cream. However, tiny scratches are
not removable but will become less visible in time as a result
of cleaning.
Error code U400 is displayed
The cooker has been incorrectly connected. The control will
switch off after approximately 1 second and the error code
will be permanently displayed.
The oven fan is noisy
The note of the oven fan may change as the oven heats up –
this is perfectly normal.
Consult your installer or a qualified repair engineer.
Error code Er followed by a number is displayed
The knobs get hot when I use the oven or grill. Can I
avoid this?
The appliance has developed an internal technical fault that
cannot be rectified by the user.
Yes, this is caused by heat rising from the oven or the grill,
and heating them up. Do not leave the oven door open. Make
sure that the grill pan is pushed right back to the ‘back stop’
when grilling.
Consult your installer or a qualified repair engineer.
The fuse blows or the RCD trips regularly
Please contact your installer or a qualified repair engineer.
Always grill with the grill compartment door open.
nn
Do not leave the oven door open.
nn
The cooker will not switch on
Has the wiring system in the house blown a fuse or tripped an
RCD?
If there is an installation problem and I don’t get my
original installer to come back to fix it, who pays?
Has the cooker been correctly connected to the mains
supply?
Has the key lock been activated? Please refer to the key lock
section for details of this function.
You do. Service organisations will charge for their call-outs if
they are correcting work carried out by your original installer.
Therefore, it’s in your own interest to keep track of this
installer so that you can contact them as required.
The induction hob is noisy
Food is cooking too slowly, too quickly, or burning
When using the induction hob there may be some ‘noise’
emitted from the pan. This is normal and may be most
noticeable when cooking on high power settings or if 5 pans
are used simultaneously. The type of pan may also contribute
to induction ‘noise’.
Cooking times may differ from your previous oven. Check
that you are using the recommended temperatures and
shelf positions – see the oven cooking guide. Then adjust the
settings according to your own individual tastes.
18
The oven door is misaligned
Fig. 6.1
The bottom hinge of either oven door can be adjusted to
alter the angle of the door (Fig. 6.3). Loosen the bottom
hinge fixing screws and use the notch and a flat bladed
screwdriver to move the position of the hinge to set the
hinge position (Fig. 6.4).
ArtNo.324-0005 Oven light bulb
Retighten the hinge screws.
Fig. 6.2
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than those
specified in the section on ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it round
during cooking.
If two shelves are used, check that space has been left for
the heat to circulate. When a baking tray is put into the oven,
make sure that it is placed centrally on the shelf.
Check that the door seal is not damaged and that the door
catch is adjusted so that the door is held firmly against the
seal.
Fig. 6.3
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the back,
then the back of the cooker should be raised up or the front
lowered.) If the cooker is not level, arrange for your supplier
to level it for you.
ArtNo.320-0006 Oven door hinge adjustment 1
Oven temperature getting hotter as the cooker gets
older
Effect of hinge adjustment – exagerrated for clarity
If turning the temperature down using the oven control knob
has not worked, or has only worked for a short time, then you
may need a new thermostat. This should be fitted by a service
person.
Centreline of hinge pin
ArtNo.320-0007 Oven door hinge adjustment 2
Oven door omitted for clarity
19
Fig. 6.4
INSTALLATION
Check the appliance is electrically safe when you have finished.
7. Installation
Dear installer
Location of cooker
Before you start your installation, please complete the details
below, so that, if your customer has a problem relating to
your installation, they will be able to contact you easily.
The cooker may be installed in a kitchen/kitchen diner but
NOT in a room containing a bath or shower.
You will need the following equipment to complete the
cooker installation satisfactorily:
Installer’s Name
• Multimeter (for electrical checks).
• Allen keys (provided in pack).
Installer’s Company
You will also need the following tools:
ArtNo.050-0011 - Installer information table
Installer’s Telephone Number
1.
Steel tape measure
2.
Cross-head screwdriver
3.
Flat head screwdriver
4.
Spirit level
5.
13 mm spanner or socket wrench
Checking the parts:
Appliance Serial Number
Deluxe oven tray and trivet
ArtNo.324-0025
- CornuFe deluxe oven tray
Safety requirements and
regulations
You must be aware of the following safety requirements &
regulations.
1-piece plinth
This cooker must be installed in accordance with
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the relevant instructions in this booklet, with the
relevant national and local regulations, and with the
local electricity supply companies’ requirements.
ArtNo.350-0008 - 90 SC plinth
The appliance must be installed in accordance with
nn
the regulations in force and only in a well-ventilated
space.
Read the instructions before installing or using this
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appliance.
This appliance is designed for domestic cooking
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only. Use for any other purpose could invalidate any
warranty or liability claim.
Provision of ventilation
This appliance is not connected to a combustion products
evacuation device. Therefore, particular attention must be
given to the relevant requirements regarding ventilation.
All rooms require a window that can be opened, or
equivalent, while some rooms require a permanent vent in
addition to the window.
20
4 flat shelves
INSTALLATION
Check the appliance is electrically safe when you have finished.
Positioning the cooker
Fig. 7.1
Fig. 7.1 and Fig. 7.2 show the minimum recommended
distance from the cooker to nearby surfaces.
75 mm
min
The cooker should not be placed on a base.
800 mm
minimum
75 mm
min
Above hotplate surround should be level with, or above, any
adjacent work surface.
A gap of 75 mm should be left between each side of the
cooker ABOVE the hotplate level and any adjacent vertical
surface.
915 mm
min
942 mm
max
For non-combustible surfaces (such as unpainted metal or
ceramic tiles), this can be reduced to 25 mm.
A minimum space of 800 mm is required between the top of
the hotplate and a horizontal combustible surface.
*Any cookerhood should be installed in accordance with the
hood manufacturer’s instructions.
1100 mm minimum*
Fig. 7.2
(check cookerhood instructions for actual dimensions)
**Any splashback must be fitted in accordance with the
manufacturers instructions. Allowance should be made for
the additional height of the flue trim, which is fitted to the
cooker hob.
410 mm
minimum
Surfaces of furniture and walls at the sides and rear of the
appliance should be heat, splash and steam resistant. Certain
types of vinyl or laminate kitchen furniture are particularly
prone to heat damage and discolouration.
**
We cannot accept responsibility for damage caused by
normal use of the cooker to any material that de-laminates
or discolours at temperatures less than 65 °C above room
temperature.
Fig. 7.3
We recommend a gap of 1100 mm between units to allow
for moving the cooker. Do not box the cooker in – it must
be possible to move the cooker in and out for cleaning and
servicing.
If the cooker is near a corner of the kitchen, a clearance of
130 mm is required to allow the oven doors to open (Fig. 7.3).
The actual opening of the doors is slightly less but this allows
for some protection of your hand as you open the door.
Moving the cooker
130 mm min
On no account try and move the cooker while it is
nn
plugged into the electricity supply.
Fig. 7.4
The cooker is very heavy, so take great care.
nn
We recommend that two people manoeuvre the cooker.
Make sure that the floor covering is firmly fixed, or removed,
to prevent it being disturbed when moving the cooker
around.
To help you, there are two levelling rollers at the back, and
two screw-down levelling feet at the front.
Remove the polystyrene base pack. From the front, tilt the
cooker forward and remove the front half of the polystyrene
base (Fig. 7.4). Repeat from the back and remove the rear half
of the polystyrene base.
21
INSTALLATION
Check the appliance is electrically safe when you have finished.
Lowering the two rear rollers
Fig. 7.5
To adjust the height of the rear of the cooker, first fit a 13 mm
spanner or socket wrench onto the hexagonal adjusting
nut (Fig. 7.5). Rotate the nut – clockwise to raise – counterclockwise to lower.
Make 10 complete (360°) turns clockwise.
Make sure you lower BOTH REAR ROLLERS.
Completing the move
Fig. 7.6
Unfold the rear edge of the pack base tray. Open the oven
doors so that you can get a good grip on the bottom of the
fascia panel as you move the cooker (Fig. 7.6).
Carefully push the cooker backwards off the pack base.
Remove the pack base tray.
Position the cooker close to its final position, leaving just
enough space to get behind it.
ArtNo.010-0004 Moving the cooker
Do not use the door handles or control knobs to
nn
manoeuvre the cooker.
Repositioning the cooker following
connection
If you need to move the cooker once it has been connected
then you need to unplug it and, having gripped under the
fascia panel and lifted the front of the cooker slightly
(Fig. 7.6), you need to check behind the cooker to make sure
that the electricity cable is not caught.
As you progress, make sure that the electricity cable always
has sufficient slack to allow the cooker to move.
When you replace the cooker, again check behind to make
sure that the electricity cable is not caught or trapped.
Levelling
You are recommended to use a spirit level on a shelf in one of
the ovens to check for level.
Place the cooker in its intended position taking care not to
twist it within the gap between the kitchen units as damage
may occur to the cooker or the units.
The front feet and rear rollers can be adjusted to level the
cooker. To adjust the height of the rear of the cooker, use a
13 mm spanner or socket wrench to turn the adjusting nuts at
the front bottom corners of the cooker.
To set the front turn the feet bases to raise or lower.
22
INSTALLATION
Check the appliance is electrically safe when you have finished.
Electrical connection
Current Operated Earth Leakage Breakers
The cooker must be installed by a qualified electrician, in
accordance with all relevant British Standards/Codes of
Practice (in particular BS 7671), or with the relevant national
and local regulations.
The combined use of your cooker and other domestic
appliances may cause nuisance tripping, so we recommend
that the cooker is protected on an individual RCD (Residual
Current Device) or RCBO (Residual Current Breaker with
Overload).
Note: The cooker must be connected to the correct electrical
supply as stated on the voltage label on the cooker, through
a suitable cooker control unit incorporating a double pole
switch, having a contact separation of at least 3 mm in all
poles.
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED
ELECTRICIAN.
Fig. 7.7
The cooker must not be connected to an ordinary
domestic power point.
nn
L
N
Access to the mains terminal is gained by removing the
electrical terminal cover box on the back panel. Connect the
mains cable to the correct terminals for your electrical supply
type (Fig. 7.7 and Fig. 7.8). Check that the links are correctly
fitted and that the terminal screws are tight.
10 mm² max
Secure the mains cable using the cable clamp.
Final checks
ArtNo.130-0010 Electrical connections single-phase
6 mm² max
230 V ac 50 Hz
Hotplate Check
Check each cooking zone in turn. Be sure to use pans of the
correct size and material.
Fig. 7.8
L1
Oven Check
N
L3
L2
Turn on the ovens – check that the oven fans start to turn and
that the ovens start to heat up.
Final fitting
6 mm² max
Fitting the Plinth
Remove the 3 screws along the bottom edge of the cooker.
Hold the plinth in place and refit the 3 screws.
3N ac
230/400 V 50 Hz
Customer care
Installer: Please complete your details in this guide, inform
the user how to operate the cooker and hand over the
instructions.
Thank you.
23
6 mm² max
10 mm² max
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Fitting the drawer
Removing the drawer
27
8.
Circuit diagrams
Hob
1
2
5
3
4
Left Front
Left Rear
Centre
Right Rear
Right Front
br
br
br
br
br
x1
x2
Interface
x6 board x5
x4
x3
br
Hob Display
Induction unit
1
br
2
br
3
4
br b
5
b
E
g
6 way connector
6 way connector
E
Code Colour
25
g
Green
b
Blue
br
Brown
Oven
br
b
F
F
v
8
7
B3
6
br
w
P8
2
w
P7
P6
5
P5
4
P4
3
P3
2
P2
1
P1
B2
2
1
v
gr
w
y
B4
b
A4
or
b
E
D4
br
B5
y
w
D3
A1
E
D2
A3
2
br
v
br
r
br
P095199
v
w
1
P2
D1 P1
1
b
bk
B6
b
b
B7
B8
A2
E
C
b
or
b
Hob 5
Hob 3
Hob 4
D3
Hob 2
Hob 1
b
E
Legend
The connections shown in the circuit diagram are for single-phase. The ratings are for 230 V 50 Hz.
Code
Description
A1
Left-hand oven light switch
A2
Left-hand oven light
A3
Right-hand oven light switch
A4
Code
B8
Description
Code Colour
Left-hand oven fan
b
Blue
Cooling fan
br
Brown
D1
Right-hand oven front switch
bk
Black
Right-hand oven light
D2
Right-hand oven thermostat
or
Orange
B2
Left-hand oven thermostat
D3
Right-hand oven fan element
r
Red
B3
Left-hand multi-function oven switch
D4
Right-hand oven fan
v
Violet
B4
Left-hand oven top element
E
Thermal cut-out
w
White
B5
Left-hand oven browning element
F
Neons
y
Yellow
B6
Left-hand fan element
g/y
Green / Yellow
B7
Left-hand oven base element
gr
Grey
C
26
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Fitting the drawer
Removing the drawer
27
9.
Technical data
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below door opening.
COUNTRIES OF DESTINATION: GB, IE, FR, NL, BE, DE, AT, CH.
Connections
Electric
230 / 400 V 50 Hz
Dimensions
Total height
Min 912 mm
Max 937 mm
Total width
1092 mm
Total depth
600 mm (to fascia); 670 mm (over handles)
Minimum height above cooker
800 mm
Refer to ‘Positioning the Cooker’.
Ratings
Max: 1.85 kW
Boost: 3.0 kW
Max: 2.3 kW
Boost: 3.7 kW
Zone 2
Max: 1.85 kW
Boost: 3.0 kW
Zone 4
Zone 3
Zone 1
Max: 1.4 kW
Boost: 2.2 kW
Zone 5
HE-2
Max: 1.85 kW
Boost: 3.0 kW
Hotplate energy saving tips
Oven energy saving tips
Use cookware with a flat base.
Cook meals together, if possible.
Use the correct size cookware.
Keep the pre-heating time short.
Use cookware with a lid.
Do not lengthen cooking time.
Minimise the amount of liquid or fat.
Do not open the oven door during the cooking period.
When liquid starts boiling, reduce the setting.
Do not forget to turn the appliance off at the end of cooking.
28
Hotplate efficiency data
Brand
Falcon
Model Identification
Continental
Size
1092
Type
Induction
Type of Hob
Induction
Number of electric zones
5
Zone 1 - Ø cm
15.5
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
180
Zone 2 - Ø cm
18.5
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
172
Zone 3 - Ø cm
21.5
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
171
Zone 4 - Ø cm
18.5
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
172
Zone 5 - Ø cm
18.5
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
Zone 6 - Ø cm
172
-
Heating Technology
Energy Consumption (ECElectric cooking) - Wh/kg
-
Energy Consumption (ECElectric hob) - Wh/kg (*)
173
Information marked thus (*) is not required with mixed fuel hobs
29
Oven data
Brand
Falcon
Model identification
1092 Continental
Type of oven
Electric
Mass
kg
Number of cavities
131
2
Left-hand Efficiency
Fuel type
Electric
Cavity type
Multifunction
Power - conventional
2.2
Power - forced air convection
2.5
Volume
Litres
73
Energy consumption (electricity) - conventional
kWh / cycle
1.08
Energy consumption (electricity) - forced air convection
kWh / cycle
0.91
Energy efficiency index - conventional
126.1
Energy efficiency index - forced air convection
106.2
Energy class
A
Right-hand Efficiency
Fuel type
Electric
Cavity type
Fanned
Power - conventional
-
Power - forced air convection
2.5
Volume
Litres
73
Energy consumption (electricity) - conventional
kWh / cycle
-
Energy consumption (electricity) - forced air convection
kWh / cycle
0.8
Energy efficiency index - conventional
-
Energy efficiency index - forced air convection
96.2
Energy class
A
Additional Information
The oven complies with EN 60350-1
Maximum output @ 230V 50Hz
Conventional
2.2 kW
Multifunction
2.5 kW
Multifunction (with Rapid Response)
3.7 kW
Forced Air Convection
2.5 kW
Grill
2.3 kW
Slow Oven
-
Bread Proving Drawer
-
Maximum total electrical load at 230 V (approximate total including hob, oven lights, oven fan, etc.):
30
16.8 kW
Notes
31
Clarence Street, Royal Leamington Spa,
Warwickshire, CV31 2AD, England.
Tel: +44 (0) 800 804 6261 | +44 (0) 370 789 5107
E-mail: consumers@falconappliances.co.uk
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