Filter
Top Products
10
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 and lasagne, the item to be
browned being already hot before switching to
the top element.
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. With
use, you will soon realise how these functions
can combine to extend your cooking skills.
The fan in the right hand oven circulates hot air
continuously, which means faster more even
cooking.
The recommended cooking temperatures for
a fanned oven are generally lower than a non-
fanned oven.
Before using for the first time, heat the ovens to
200°C for 30 minutes to dispel manufacturing
odours.
Please remember that all cookers vary -
temperatures in your new Falcon ovens may
differ to those in your previous cooker.
The wire shelves should always be pushed
firmly to the back of the oven.
Baking trays meat tins et cetera should be
placed level centrally on the oven’s wire
shelves. Keep all trays and containers away
from the sides of the oven, as overbrowning of
the food may occur.
For even browning, the maximum
recommended size for a baking tray is 340mm
by 340mm for the Main oven and 230mm by
320mm for the Tall oven.
Cooking high moisture
content foods can create
a ‘steam burst’, when the
oven door is opened. When
opening the oven stand
well back and allow any
steam to disperse.
When the oven is on, don’t
leave the door open for
longer than necessary,
otherwise the knobs may
get very hot.
Always leave a ‘fingers width’ between dishes
on the same shelf; this allows the heat to
circulate freely around them.
The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes are
avoided. Cover meat when cooking.
To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
Sufficient heat rises out of the oven
while cooking to warm plates in the grill
compartment.
If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before
placing the dish in the centre of the tray.
Where dishes may boil and spill over during
cooking, place them on a baking tray.
When cooking foods with high water content
(e.g. oven chips) there may be some steam
visible at the grille at the rear of the hotplate.
This is perfectly normal.