User Manual - Falcon Foodservice Equipment
Contents
1. E2102 Forced Convection Oven Range E2112 Forced Convection Oven USERS INSTRUCTIONS Falcon SECTION 1 GENERAL DESCRIPTION SECTION 2 CONTROLS and OPERATION SECTION 3 COOKING HINTS SECTION 4 CLEANING and MAINTENANCE This appliance has been CE marked on the basis of compliance with the Low Voltage and EMC Directives for the voltages stated on the Data Plate IMPORTANT This appliance must only be installed by a competent person in compliance with the regulations in force at the time UK regulations are listed on the front of the Installation and Service Manual Regular servicing by a qualified person is recommended to ensure the continued safe and efficient performance of the appliance WARNING THIS APPLIANCE MUST BE EARTHED Upon receipt of this manual the installer should instruct a responsible person or persons as to the correct operation and maintenance of the unit This equipment is designed FOR PROFESSIONAL USE ONLY and be operated by QUALIFIED persons It is the responsibility of the supervisor or equivalent to ensure that the user wears SUITABLE PROTECTIVE CLOTHING Attention should also be drawn to the fact that some parts of the appliance will by necessity become VERY HOT and could cause burns if touched accidentally WEEE Directive Registration No WEE DC0059TT PRO At end of unit life dispose of appliance and any replacement parts in a safe manner via a licenced waste handler Units are designed to2. S Timer knob Switching On Ensure mains supply is ON RED indicator lights Press the power rocker switch button and close the doors The fan will come on Turn the thermostat to the required temperature setting The AMBER indicator will light and remain so until this temperature is reached It will then go out and food may be loaded into the oven Opening the oven doors will result in automatic shut down of the fan and heat Switching Off 1 During a continuous working cycle open the doors This automatically switches off the fan and heat 2 To shut down with doors closed press I O switch to Off This will cut the supply to door operated switch and will enable the doors to be closed without Fan Heat coming on and or having to switch off at mains supply Timer The timer knob is graduated in minutes and should be set to required cooking time when food is placed in the oven It should be turned fully clockwise and then back to desired time When set time has elapsed warning buzzer will sound continuously until operator switches it OFF The timer does not switch oven off but provides an audible warning when cooking cycle is complete Oven Light This illuminates oven from rear via a push button switch mounted on control panel Hotplates The hotplate arrangement consists of either three rectangular plates or two rectangular and two circular energy saving hotplates Each plate is controlled by a s
3. be dismantled easily and recycling of all material is encouraged whenever practicable Falcon Foodservice Equipment HEAD OFFICE AND WORKS T100508 Ref 1 Wallace View Hillfoots Road Stirling FK9 5PY SERVICELINE CONTACT PHONE 01438 363 000 FAX 01438 369 900 SECTION 1 GENERAL DESCRIPTION This document covers the operation of the folowing models E2102 Range Single forced convection oven with three solid rectangular hotplates OR Single forced convection oven with two solid rectangular hotplates and two circular quick acting hotplates E2112 Oven Forced convection oven Single Tier E2112 2 Oven 2 x Forced convection oven Double Tier The hob is constructed of cast iron and the hotplates are controlled by six position rotary switches The oven has four grid shelves with safety stops on fixed position runners One or more of these shelves may be removed to accommodate larger items e g chickens The elements are located below the oven which is heated by conduction and convection A door operated switch controls the fan and heat functions via the thermostat to achieve rapid cooking by forced convection SECTION 2 CONTROLS and OPERATION OVEN The controls are mounted on a panel at the RH side of the oven These consist of i eee Thermostat knob Thermostat ON OFF amber light ae 4 Sa ON eee MAINS ON red light POWER ON OFF switch Lamp push button ee ole e
4. cept in the event of servicing 30 to 45 Daily cleaning is recommended preferably while Bakewell Tarts inut i j minutes oven is still warm Large Sponge Slab 25 38mm deep 30 mins Use of a disposable cloth with a proprietary detergent is the best method For stubborn deposits a proprietary oven cleaner may be used in accordance with its manufacturer s instruction Yorkshire Pudding Large Meats TEMP TIME Sees Hotplate and Fryplate A smooth bladed metal scraper is handy for removing Lamb Roast Beef etc 150 175 Seno Se 2 deposits of burned on grease from hotplate and fryplate surface Chicken 150 4lbs 22 ni nout The hotplate spillage trays are simply removed for Braised Steak 175 1 hour 30 4 cleaning by sliding these out from front of range mins 2hrs Pork Chops 175 15 to 20 4 minutes 1 hour 30 Lancashire Hotpot mins 2hrs Cornish Pasties 30 mins i No of Miscellaneous TEMP TIME Giese Roast Potatoes 30 mins Baked Potatoes 45 mins 8 to 10 Tomatoes minutes Toad in the Hole 30 mins Baked Apples 200 30 mins 4
5. ix heat switch which controls variable temperatures from Setting 1 lowest rising progressively to Setting 6 highest A neon is located next to each switch to indicate that the plate is ON The requisite setting for simmering or fast boiling pots of varying sizes will quickly be found by experience In order to achieve efficient operation of the plates it is essential that good contact be made between the plate and the utensil Ground based pots should be used and the plate surface must be in good condition Spillage should not be allowed to accumulate around the edges of a hotplate it will burn on and become difficult to remove Spillage trays are positioned below the plates These may be readily withdrawn for emptying and cleaning when the range is cool Important To ensure long life of the hotplates and to conserve energy DO NOT leave the plates switched on when not in use Particularly at high settings If for any reason it is considered necessary to retain a plate on heat reduce the setting to Mark 2 or 3 Circular plates embody a temperature limiting device which automatically shuts down part of the element circuit should it become overheated when left on without a pot on it The full circuit is reacivated when a pot is placed upon the plate Lift Off Fryplate Optional Extra This is placed over the fast boiling plates with the drain slot to the front and the pads on the underside locating around the rim of the boiling
6. plates The drainage tray slides in from either side at the front below the slot during operation see diagram It may be removed without disturbing the fryplate for draining and or washing SECTION 3 COOKING HINTS Using the Oven When the oven has reached working temperature the AMBER light will go out Operate ON OFF as the thermostat maintains the temperature Opening the doors or switching the power button off shut down the fan and thermostat Pre Heating Time Allow at least 45 minutes from switching on a cold oven irrespective of the desired temperature setting Insert the food as quickly as possible and close the doors firmly Loading All four shelves may be used simultaneously and normally no manipulation of items on the shelves is necessary Containers of food up to 75mm in depth can be prepared when using four shelves If deeper trays require to be cooked i e chicken one or more shelves may be removed as necessary The shelves have stops to prevent accidental removal To remove lift the stops above the front of the side runners When loading the oven doors should be kept open for as short a time as possible in order to minimise heat loss Tray Size The oven will accept gastronorm Trays of dimensions 650mm x 530mm or conventional trays up to this size Trays and dishes must always be located centrally on the shelves Heating the Fryplate Turn both boiling plate controls to 6 It is ad
7. visable to have both plates on simultaneously for even ness of heating across the fryplate The normal time for heating to 200 C is 25 minutes with the controls switched FULL ON As the Boiling Plates are thermostatically controlled no adjustment of the controls is necessary to maintain maximum temperature When lower cooking temperatures are required e g 120 C for eggs set the controls at 3 and allow 10 minutes heat up time i No of Baking TEMP TIME ouerves SECTION 4 CLEANING and MAINTENANCE Scones and Small Buns 230 15 mins 4 Importance BEFORE CLEANING IS UNDERTAKEN ENSURE Voladsvent Cases 200 pO mins a THAT THE POWER SUPPLY IS ISOLATED FROM MAINS APPLIANCE MUST NOT BE CLEANED PESES SH a ay WITH A JET OF WATER OR STEAM CLEANED Meringue white E owes ad General 15 to 20 Clean with soapy water as often as possible then Shortbread A minutes 4 rinse and dry thoroughly Grease should be removed EE 10 to 15 z using nylon or scotch pads with care especially when minutes new as these may scratch the enamelled surfaces Before removing any parts note their arrangement Fish TEMP TIME No of and replace them in the same positions after SHELVES completion Poached Haddock 175 45 mins 4 Oven The oven shelves may be removed for cleaning by Puddings lifting the stops over the front side of the runners The enamelled linings should not be removed Baked Rice t Arto hr 15 minutes ex
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