Falcon 1092 CT Dual Fuel, 1092 Deluxe Dual Fuel, 1092 CKR User's Manual & Installation Instructions

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1092 CT Dual Fuel
USER GUIDE &
INSTALLATION INSTRUCTIONS
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METHOD
1. For the soufflŽ, press the raspberries through a fine sieve to produce 180 g of purŽe. Put this into a heavy­bottomed pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not let it catch and burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then 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. Mix the framboise and cornflour together and stir into the jam over the heat. Turn the jam into a small bowl, sprinkle the surface with icing sugar and cover with cling film.
4. Preheat the oven (not grill) to 180 ¡C shelf level 2 (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. Spoon into four large buttered and sugared ramekins, place these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.
INGREDIENTS
¥ 400 g raspberries ¥ 1 tbsp lemon juice ¥ 100 g caster sugar ¥ 2 tsp cr�me 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
RASPBERRY SOUFFLă
SLOW BAKED LEG OF LAMB
METHOD
1. Preheat the oven to 220 ¡C (for a conventional oven), 200 ¡C (for a fan oven) or gas mark 7.
2. Pull the small sprigs off the rosemary branches and set aside with the garlic.
2. Using the tip of a paring knife, make up to 20 well-spaced cuts 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.
3. Put into the oven and sear for 15 minutes, then turn the temperature right down to 130 ¡C (conventional oven), 110 ¡C (fan oven) or gas mark 1 and roast for 4Ð5 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.
4. The meat is ready when it is 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 30Ð45 minutes before carving.
5. Pour the juices from the tin into a tall hi-ball glass and allow to settle. Spoon the fat from the top of the glass. There should be enough sticky, reduced juices for an intense gravy hit Ð 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.
INGREDIENTS
¥ 2Ð3 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
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1. Before You Start... 1
Important! 1 Installation and Maintenance 1 Peculiar Smells 1 If You Smell Gas 1 Ventilation 1 Personal Safety 1 Cooker Care 2 Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3 The French Cooktop 4 The Glide-out Grill 5 The Ovens 6 Accessories 8 Storage 9
3. Cooking Tips 10
Cooking with a Multi-function Oven 10 General Oven Tips 10
4. Cooking Table 11
5. Cleaning Your Cooker 12
Essential Information 12 Daily Care 12 Cleaning for Spills 12 Cooktop Burners 12 Stainless Steel Main Top 13 French Cooktop 13 Glide-out grill 14 Ovens 15 Cleaning Table 16
6. Troubleshooting 17
7. Installation 19
Dear Installer 19 Safety Requirements and Regulations 19 Provision of Ventilation 19 Location of Cooker 20 Conversion 20 Positioning the Cooker 21 Moving the Cooker 21 Fitting a Stability Bracket 22 Repositioning the Cooker Following
Connection
22
Conversion to Another Gas 23 Levelling 23 Gas Connection 23 Electrical Connection 24 Final Checks 24 Final Fitting 25 Customer Care 25
8. Conversion to LP gas 26
Injectors 26 Reassembling to Liquid Propane Gas 27 Stick on Label 27 Pressure Testing 27
9. Circuit Diagram 28
10. Technical Data 29
Contents
Falcon 1092 CT Dual Fuel U109410-09
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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, particularly if you have not used a dual fuel cooker before.
Important!
This appliance is designed for domestic cooking only. Using it for any other purpose could invalidate any warranty or liability claim. In particular, the oven should NOT be used for heating the kitchen – besides invalidating claims this wastes fuel and may overheat the control knobs.
This appliance is for use in Great Britain and the Republic of Ireland. It is a Cat II
2H3+
cooker and is set for G20 at 20mbar. (A conversion kit for LPG is supplied with the cooker.)
Installation and Maintenance
In the UK, the cooker must be installed by a Gas Safe registered engineer. The electrical installation should be in accordance with BS 7671. Otherwise, all installations must be in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies’ requirements.
Make sure that the gas supply is turned on and that the cooker is wired in and switched on (the cooker needs electricity).
Set the clock to make sure that the oven is functional – see the relevant section in this manual.
Only a qualied service engineer should service the cooker, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it o at the mains before cleaning or carrying out any maintenance work, unless specied otherwise in this guide.
Peculiar Smells
When you rst use your cooker it may give o an odour. This should stop after use.
Before using your cooker for the rst 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.
Before using the grill for the rst 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.
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.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• DO turn off the gas at the meter or cylinder
• DO open doors and windows to get rid of the gas
• DO keep people away from the area affected
• Call your gas supplier
If you are using natural gas in the UK, ring the National Grid on: 0800 111 999.
Ventilation
CAUTION: The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Therefore, make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cooker hood that vents outside. If you have several burners on, or use the cooker for a long time, open a window or turn on an extractor fan.
Personal Safety
Do not modify this appliance.
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. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.
WARNING: 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. Children less than 8 years of age shall be kept away unless continuously supervised.
CAUTION: A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.
Danger of re: 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-tting or hanging clothes when using the appliance.
DO NOT use a steam cleaner on your cooker.
1. Before You Start...
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Always be certain that the controls are in the OFF position when the oven is not in use, and before attempting to clean the cooker.

When the oven is on, DO NOT leave the oven door open for longer than necessary, otherwise the control knobs may become very hot.

When using the grill, make sure that the grill pan is in position and pushed fully in, otherwise the control knobs may become very hot.

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.
Always keep combustible materials, e.g. curtains, and ammable liquids a safe distance away from your cooker.

DO NOT spray aerosols in the vicinity of the cooker while it is on.
Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface. Do not use a towel or other bulky cloth in place of a glove – it might catch re if brought into contact with a hot surface.

NEVER operate the cooker with wet hands.

DO NOT use aluminium foil to cover shelves, linings or the oven roof.

DO NOT use hotplate protectors, foil or hotplate covers of any description. These may aect 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.

DO NOT use cooking vessels on the hotplate that overlap the edges.
Never leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on re. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.

WARNING! Unattended cooking on a hob with fat or oil can be dangerous and may result in re.

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. 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.
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. Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
Do not use the top of the ue (the slots along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.

DO NOT use water on grease res and never pick up a aming pan. Turn the controls o and then smother a aming pan on a surface unit by covering the pan completely with a well tting lid or baking tray. If available, use a multi-purpose dry chemical or foam-type re extinguisher.
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.
Take care that no water seeps into the appliance.

This appliance is heavy so take care when moving it.
Cooker Care
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.
Cleaning
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 stu could result in a re.
Clean only the parts listed in this guide.
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.
ArtNo.324-0001 Steam burst
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220°
180°
140°
100°
220°
180°
140°
100°
A
B
C
D
E
F
2. Cooker Overview
The 1092 dual fuel cooker (Fig.2-1) has the following features:
A. 5 hotplate burners with a French Cooktop B. A control panel C. A glide-out grill D. Multi-function oven E. Fan oven F. Storage drawer
Hotplate Burners
The drawing by each of the central knobs indicates which burner that knob controls.
Each burner has a Flame Supervision Device (FSD) that prevents the ow of gas if the ame goes out.
When a hotplate control knob is pressed in, sparks will be made at every burner: this is normal. DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.
To light a burner, push in the selected burner control knob and turn it to the high position, as indicated by the large ame symbol (
) (Fig.2-2).
The igniter should spark and light the gas. Keep holding the knob pressed in to let the gas through to the burner for about ten seconds.
Fig.2-1
ArtNo.192-0001 1092 Falcon control
knob push-in
Fig.2-2
DocAUS.020-0004 - Overview - 110DF - Elan
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If, when you let go of the control knob the burner goes out, then the FSD has not been bypassed. Turn the control knob to the OFF position and wait for one minute before you try again, this time making sure to hold in the control knob for slightly longer.
Adjust the ame height to suit by turning the knob counter­clockwise (Fig.2-3). On this cooker the low position is beyond high, NOT between high and o.
If a burner ame goes out, turn o the control knob and leave it for one minute before relighting it.
Make sure that the ames are under the pans. Using a lid will help the contents boil more quickly (Fig.2-4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down turned base rims should not be used (Fig.2-5).
Simmering aids, such as asbestos or mesh mats, are NOT recommended (Fig.2-6). They will reduce burner performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans that may tilt easily, and pans with a very small base diameter, e.g. milk pans, single egg poachers (Fig.2-7).
The minimum recommended pan diameter is 120mm. The maximum allowable pan base diameter is 260mm.
DO NOT use cooking vessels on the hotplate that overlap the edges.
The French Cooktop
This is the cooking element preferred by professionals, because of its great versatility.
One of its many advantages is that it recreates the type of heat once provided by old cast-iron wood and coal burners. Nothing better has been invented since!
The front of the French Cooktop should be level with the front of the outer pan supports, with the ‘Falcon’ name at the front.
The cooktop should only be tted over the centre burner (Fig.2-8). DO NOT try to use it over the outer burners.
Using the French Cooktop
Light the centre burner as described in the ‘Hotplate Burners’ section.
Turn on your French Cooktop before preparing your ingredients, as a fteen minute preheating time is recommended.
The heat is evenly distributed, regular and constant. The generously sized cooking surface provides variable cooking temperatures.
ArtNo.311-0002 Pan with rim
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
ArtNo.192-0002 1092 Falcon
control knob
Fig.2-3
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0004 Tipping wok
Fig.2-7
Fig.2-8
CAUTION!
The French Cooktop gets very hot in use and stays hot
for a long time after use.
DO NOT touch it unless you are certain it is cold.
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This means that you can work with 3 or 4 pans at the same time, without having to manipulate the knob.
Here are a few examples of how to use the French Cooktop:
Vegetables
Boil the salted water on one of the outer burners, add your vegetables, and then continue to cook on the French Cooktop.
Sauces and Creams
Whisk with your saucepan in the middle; when thickening begins, move your saucepan to the edge, while continuing to mix.
Meat
After frying and browning your pieces of meat over a high ame, you can move them to the cooktop to simmer and cook.
Contact between the French Cooktop and your cooking utensil is always uniform, providing a perfectly even distribution of heat.
You can remove the French Cooktop for cleaning: see ’Cleaning Your Cooker’.
The Glide-out Grill
Open the door and pull the grill pan carriage forward using the handle (Fig.2-9).
The grill has two elements that allow either the whole area of the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the knob. To heat the whole grill, turn the knob clockwise (Fig.2-10).
To heat the right-hand half, turn the knob counter-clockwise (Fig.2-11). The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber and preheat the appropriate part(s) of the grill for two minutes. The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.

DO NOT leave the grill on for more than a few moments without the grill pan underneath it, otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again. With the trivet back in place with the food on it, slide the carriage back into the grill chamber. Make sure that it is pushed right in.

Accessible parts may be hot when the grill is in use. Young children should be kept away.
The grill pan grid can be set to four dierent grilling heights by a combination of turning it back to front and turning it upside down (Fig.2-12).

Never close the grill door when the grill is on.
Fig.2-9
Fig.2-10
1
2
3
4
Fig.2-12
Fig.2-11
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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.
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.
Fanned Grilling
This function operates the fan whilst the top element is on. It produces a more even, less erce heat than a
conventional grill. For best results, place the food to be grilled, on a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or sh are ideal for grilling in this way, as the circulated air reduces the erceness of the heat from the grill.
The oven door should be kept closed while grilling is in progress, so saving energy.
You will also nd that the food needs to be watched and turned less than for normal grilling. Preheat this function before cooking.
For best results we recommend that the grill pan is not located on the uppermost shelf.
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.
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.
This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.
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.
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 dierent temperatures can be cooked together, using the cooler zone in the lower half of the oven and hotter area to the top.
The Ovens
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed from the front of the appliance.
The left-hand oven is a multi-function oven, while the right­hand oven is a fan oven.
The Left-hand Multi-function Oven
As well as the oven fan and fan element, they are tted with two extra heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deector when placing or removing items from the ovens.
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.
The browning element and base heat can be used in the latter part of the cooking process to ne tune the results to your particular requirements.
Use fanned grilling for all your grilling needs and defrost to safely thaw small items of frozen food.
Table 2-1 gives a summary of the multi-function modes.
The multi-function ovens have 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.
Please remember that all cookers vary: temperatures in your new ovens may dier to those in your previous cooker.
Multi-function Oven Functions
Defrost
This function operates the fan to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, sh and
poultry to be defrosted.
Defrosting in this way speeds up the process and protects the food from ies. Pieces of meat, sh and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack 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.
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.
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Browning Element
This function uses the element in the top of the oven only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce, shepherds pie and lasagne, the item to be browned being already hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o 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 exibility to nish o items to perfection.
Right-hand Fan Oven
The right-hand oven is a fan oven that circulates hot air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures in your new ovens may dier to those in your previous cooker.
Operating the Ovens
Operating the Left-hand Multi-function Oven
The multi-function oven has two controls: a function selector and a temperature setting knob (Fig.2-13).
Turn the function selector control to a cooking function. Fig.2-14 shows the control set for convectional oven cooking.
Turn the oven temperature knob to the temperature required (Fig.2-15).
The oven indicator light will glow until the oven has reached the temperature selected (Fig.2-16). It will then cycle on and o during cooking as the oven maintains the selected temperature.
Operating the Right-hand Fan Oven
Turn the oven knob to the desired temperature (Fig.2-15).
The oven indicator light will glow until the oven has reached the temperature selected. It will then cycle on and o during cooking (Fig.2-16).
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
A full cooking function for roasting and baking in the lower half of the oven
Browning element
To brown and crisp cheese topped dishes
Base heat
To crisp up the bases of quiche, pizza or pastry
Table 2-1
ArtNo.061-0001 - 90 induction - 900S MF oven controls
ArtNo.192-0107 - Falcon oven temp control
220°
180°
140°
100°
Fig.2-15
ArtNo.192-0104 - Falcon oven light
220°
180°
140°
100°
Fig.2-16
ArtNo.061-0001 - 90 induction - 900S MF oven controls
220°
180°
140°
100°
Fig.2-13
Fig.2-14
Function control Temperature control
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Fig.2-18
Accessories
Oven Shelves
The cooker is supplied with the following:
4 standard shelves and 1 drop shelf (Fig.2-17)
2 sets of side supports (Fig.2-18)
With the exception of the top position in the left-hand multi-function oven, which will only accept the drop shelf, any shelf can be tted in any of the positions.
The oven shelves are retained when pulled forward but can be easily removed and retted.
To Remove and Ret the Shelf
The shelf has a small kink on either side (Fig.2-19). To remove the shelf, line these up with the stops in the shelf support (Fig.2-20). Lift the shelf upwards so that it will pass over the shelf stop and then pull it forwards (Fig.2-21).
Ret in the reverse order, making sure to push the shelf fully back.
Fig.2-17
Shelf guard
Front
Front
Shelf guard
Flat shelf
Drop shelf
Fig.2-19
Fig.2-20
Fig.2-21
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15 mm Approx.
Storage
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 re. Never store ammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as ammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.

Flammable materials may explode and result in re or property damage.
The drawer can be removed completely for cleaning, etc.
To Remove the Storage Drawer
To open, simply push the drawer and release. The drawer will open.
Push the ends of the plastic clips – down on the left-hand side, up on the right-hand side – to release the catches holding the drawer to the side rails (Fig.2-22). At the same time pull the drawer forwards and away from the side rails.
For safety reasons slide the inner side rails back into the cavity.
To Fit the Storage Drawer
Slide the inner side rails out until fully extended (Fig.2-23).
Lift the drawer at its sides and locate one of the drawer rails (approximately 15 mm) onto an inner side rail (Fig.2-24).
Rotate the drawer to locate the remaining drawer rail onto the opposite inner side rail.
Carefully slide the drawer back into the cavity. Some resistance will be felt as the drawer rails locate fully onto the inner side rails.
Fig.2-22
Make sure the inner
rail is forwards
Fig.2-23
Fig.2-24
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Cooking with a Multi-function Oven
Remember: not all modes are suitable for all food types. The oven cooking times given are intended for a guide only.
3. Cooking Tips
General Oven Tips
The wire shelves should always be pushed rmly to the back of the oven.
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.
For even browning, the maximum recommended size of a baking tray is 340 mm (13½”) by 340 mm (13½”).
When the oven is on, do not leave the door open for longer than necessary, otherwise the knobs may get very hot.
• Always leave a “finger’s width” between dishes on the same shelf. This allows the heat to circulate freely around them.
• To help keep your oven clean, cover meat when roasting, with foil or use a roasting bag.
• To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
• Where dishes may boil and spill over during cooking, place them on a baking tray.
• 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.
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4. Cooking Table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top (T)
Centre (C)
Base (B)
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.
Food Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole Yorkshire Pudding Cake
Very rich fruit - Christmas, wedding, etc. Fruit 180 mm tin Fruit 230 mm tin Madeira 180 mm Queen cakes Scones Victoria sandwich 180 mm tin 210 mm tin
Desserts
Shortcrust tarts Fruit pies Tartlets Puff pastry Meringues Baked egg custard Baked sponge pudding Milk pudding
Bread Fish
Fillet Whole Steak
Approximate Cooking Time
30-35 minutes per 500g +30-35 minutes. 20-25 minutes per 500g +20-25 minutes. 30-35 minutes per 500g +30-35 minutes. 25-30 minutes per 500g +25-30 minutes. 35-40 minutes per 500g +35-40 minutes. 25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes. 15-20 minutes per 500g +15-20 minutes. 20 minutes per 500g +20 minutes. 15 minutes per 500g +15 minutes. 25-30 minutes per 500g. 20 minutes per 500g. 2-4 hours according to recipe. Large tins 30-35 minutes; individual 10-20 minutes.
45-50 minutes per 500g of mixture.
2-2½ hours. Up to 3½ hours. 80-90 minutes. 15-25 minutes. 10-15 minutes.
20-30 minutes. 30-40 minutes.
20-30 minutes on a preheated tray. 35-45 minutes. 10-20 minutes according to size. 20-40 minutes according to size. 2-3 hours. 45-60 minutes. 40-45 minutes. 2 to 3 hours. 20-30 minutes.
15-20 minutes. 15-20 minutes per 500g. Steaks according to thickness.
Conventional Oven
Temperature °C (Shelf Position)
160 (C)
200 (C) 160 (C) 200 (C) 160 (C) 200 (C)
160 (C) 200 (C) 160 (C) 200 (C) 160 (C) 200 (C)
140-150 (C)
220 (C)
140 (C/B)
150 (C/B) 150 (C/B) 160 (C/B) 190 (C/B) 220 (C/B)
180 (C/B) 180 (C/B)
200 (C/B) 200 (C/B) 200 (C/B) 210 (C/B) 100 (C/B) 160 (C/B) 180 (C/B)
140-150 (C/B)
210 (C)
Fanned Grilling
190 (C/B) 190 (C/B) 190 (C/B)
Fan Oven
Temperature
°C
150 190 150 190 150 190
150 190 150 190 150 190
130-140
210
130
140 140 150 180 210
170 170
190 190 190 200
90 150 170
130-140
200
190 (C/B) 190 (C/B) 190 (C/B)
Thoroughly thaw frozen joints before cooking. Meat may be roasted at 220°C (210°C for fan oven) and the cooking time adjusted accordingly. For stuffed and rolled meats, add approximately 10 minutes per 500g, or cook at 200°C (190°C) for 20 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.
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.
ArtNo.050-0001 Gas cooking table
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.
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.
T - Top; C - Centre; B - Base
DocNo.031-0004 - Cooking table - electric & fan single cavity
Page 16
12
ArtNo.311-0029 - Burner base & head alignment
ArtNo.311-0030 - Burner head fitting
ArtNo.311-0028 - Burner head off
ArtNo.311-0028 - Flame
Fig.5-1
Fig.5-2
Fig.5-3
5. Cleaning Your Cooker
Essential Information
Isolate the electricity supply before carrying out any thorough cleaning. Allow the cooker to cool.

NEVER use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt.

DO NOT mix dierent cleaning products: they may react together with hazardous results.
All parts of the cooker can be cleaned with hot soapy water:
take care that no surplus water seeps into the appliance.
Remember to switch on the electricity supply before re-using the cooker.
Daily Care
Cleaning the cooker is not a welcomed chore, but it has to be done to maintain eciency and appearance. Remember it is better to wipe up any spills as they occur, this will prevent them burning on and becoming more dicult to remove later.

Make sure the ow of combustion and ventilation air to the cooker is unobstructed: for example by build­up of fats or grease.
On Natural Gas the burners ames should be a bluish colour with, at most, a slight yellowish fringe.
On LP gas the ames may be “softer”. The cooktop burner ames may have a slight yellowish tip.
If the ame burns with a long white tip you should call for service.
Cleaning for Spills
For spills and boil-overs that occur while cooking, as soon as possible turn o the burner and allow to cool. DO NOT clean until the area is completely cooled down. Wipe up spills as soon as possible.
DO NOT allow surplus water to seep into the cooker.
Cooktop Burners
The burner heads and caps can be removed for cleaning. Make sure they are absolutely dry before replacing (Fig.5-1).
When replacing a burner head, make sure that it locates properly within the base (Fig.5-2). If you look at the bottom of the burner head you will see two ‘pips’: these t into the two notches in the burner base (Fig.5-3).
Check the burner ports are not blocked. If a blockage occurs, remove stubborn particles using a piece of fuse wire.
A – Cap, B – Base
Page 17
13
Stainless Steel Main Top
Lift away pots or pans from the main top. Remove the pan supports from the spillage area and carefully place in a sink of warm soapy water.
Wipe loose debris from the main top. Avoid using any abrasive cleaners including cream cleaners. For best results use a liquid detergent cleaner. Rinse with cold water and thoroughly dry with a clean, soft cloth. Make sure all parts are dry before repositioning.
French Cooktop
Note: The enamel nish of the cooktop is very durable but it can be damaged by certain cleaning materials. Acids can attack the nish. Any spills of vinegar (acetic acid) or fruit juices (citric acid), etc. should be cleaned o as soon as possible.
Allow the cooktop to cool completely before cleaning.
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.
Always clean the cooktop after use. It should only be cleaned with a soft cloth wrung out in clean hot soapy water but take care that no surplus water seeps into the appliance. Wipe with a clean dampened cloth then polish with a dry cloth. For stubborn stains, a nylon washing up brush and hot soapy water can be used.
For more thorough cleaning, take the cooktop o the hob. Allow it to cool completely before removing: take care because the cooktop is heavy.
Remove the centre ring (Fig.5-4), then lift o the cooktop.
After cleaning, dry and replace carefully on the hotplate. If the cooktop is dropped on the hotplate, the support feet could damage the nish. Carefully place the cooktop in position, with the Falcon name at the front (Fig.5-5). The front of the cooktop should be level with the front of the outer pan supports.
Ret the centre ring.

NEVER USE CAUSTIC OR ABRASIVE CLEANERS AS THESE WILL DAMAGE THE SURFACE.
Fig.5-4
Fig.5-5
Page 18
14
Glide-out Grill

Before you remove any of the grill parts for cleaning. make sure that they are cool, or use oven gloves.
The grill pan and trivet can be easily removed for cleaning.
Wash the grill pan and trivet in hot soapy water.
After grilling meats or any foods that soil, leave to soak for a few minutes in the sink immediately after use. Stubborn particles may be removed from the grid by using a nylon brush.
Alternatively, wash the grill pan in a dishwasher.
To remove the grill pan, pull the grill pan forwards (Fig.5-6) and then lift the grill pan clear of the support frame (Fig.5-7).
The support frame is held to the side rails by two clips on each side (Fig.5-8). For each side, support the side rail with one hand and with the other hand lift up and out of the side clips.
For safety, push the side rails back into the grill chamber.
If you need to remove the telescopic runners to allow cleaning of the grill chamber, rst remove the grill tray then you can unhook them from the grill chamber sides (Fig.5-9).
Wipe the sides clean with a soft cloth and mild detergent.
DO NOT put the side runners in a dishwasher.
Once you have nished, hook the side rails back onto the sides of the chamber. To ret the frame pull the side rails forward and for each side in turn, support the side rail and press the frame down in to the side rails.
Replace the grill pan.
Control Panel and Oven Doors
Avoid using any abrasive cleaners including cream cleaners, on brushed stainless steel surfaces. For best results, use a liquid detergent.
The control panel and control knobs should only be cleaned with a soft cloth wrung out in clean hot soapy water but take care that no surplus water seeps into the appliance. Wipe with a clean dampened cloth then polish with a dry cloth.
The oven doors should only be cleaned with a soft cloth wrung out in clean hot soapy water.
Fig.5-6
Fig.5-7
Fig.5-8
ArtNo.331-0005 Removing the grill rail
Fig.5-9
Page 19
15
12 3
Fig.5-10
Fig.5-11
Ovens
‘Cook & Clean’ Panels
The ovens have side ‘Cook & Clean’ panels which have been coated with a special enamel that partly cleans itself. This does not stop all marks on the lining, but helps to reduce the amount of manual cleaning needed.
These panels work better above 200°C. If you do most of your cooking below this temperature, occasionally remove the panels and wipe with a lint free cloth and hot soapy water. The panels should then be dried and replaced and the oven heated at 200°C for about one hour. This will ensure that the panels are working eectively.

Do not use steel wool (or any other materials that will scratch the surface).

Do not use oven cleaning pads.
The Oven Shelf Supports
The shelf supports on the oven sides can be removed for cleaning.
Removing the Oven Shelf Supports
Remove the oven shelves. Pull the top of the shelf support up and away from the oven side and then lift the support away from the locating bracket at the bottom of the oven side (Fig.5-10).
Retting the Oven Shelf Supports
To ret the side support. Locate the tag at the bottom of the support into the slot in the locating bracket in the oven side (Fig.5-11). Now locate the tops of the side arms in the holes at the top and gently push down.
Page 20
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
Hob top Enamel or stainless steel
Hot soapy water, soft cloth. Any stubborn stains remove gently with a nylon scourer.
Ceramic/Induction hob Toughened glass Hot soapy water; cream cleaner/scourer if necessary.
Griddle plate (some models only) Non-stick surface
Allow to cool. Wash in hot soapy water. Do not use abrasive cleaners/scourers. Dishwasher.
Warming zone (some models only) Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Outside of Cooker
Part Finish Recommended Cleaning Method
Door, door surround and storage drawer exterior
Enamel or paint
Hot soapy water, soft cloth. Any stubborn stains, remove gently with a liquid detergent.
Stainless steel E-cloth or Microfibre all-purpose cloth (supermarket).
Sides and plinth Painted surface Hot soapy water, soft cloth.
Splashback/rear grille 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, aluminium, copper or lacquered brass
Warm soapy water, soft cloth.
Brass Brass polish.
Oven door glass/glass lid Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Oven and Grill
Part Finish Recommended Cleaning Method
Sides, floor & roof of oven NOT COOK & CLEAN OVEN PANELS (see below)
Enamel
Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW MANUFACTURER’S INSTRUCTIONS.
Do not allow contact with the oven elements.
Cook & Clean oven panels (some models only)
Special enamel that partly cleans itself
This surface cleans itself at 200 °C and above, or the panels can be removed and washed with hot soapy water and a nylon brush (see ‘The Ovens’ in ‘Cleaning your Cooker’).
Oven shelves, Handyrack, grill trivet, Handygrill rack
Chrome
An oven interior cleaner that is suitable for chrome. Soap filled pad. Dishwasher.
Grill pan/meat tin (some models only)
Enamel Hot soapy water. Soap filled pad. Dishwasher.
Table 5-1
Page 21
17
Hotplate ignition or hotplate burners faulty
Is the power on?
If not, there maybe something wrong with the power supply.
Are the sparker (ignition electrode) or burner slots blocked by debris?
Are the burner trim and caps correctly located? See the section on ‘Cleaning’.
Hotplate burners will not light
Make sure that the burner parts have been replaced correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas supply. You can do this by making sure that other gas appliances you may have are working.
Do the burners spark when you push the button?
If not, verify that the power is on.
Steam is coming from the oven
When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the rear grille.
Take care when opening the oven door, as there may be a momentary pu of steam when the oven door is opened. Stand well back and allow any steam to disperse.
What cleaning materials are recommended for the cooker?
See the ‘Cleaning’ section for recommended cleaning materials.

Never use caustic or abrasive cleaners as these will damage the surface.
An oven fan is noisy
The note of the oven fan may change as the oven heats up – this is perfectly normal.
The knobs get hot when I use the oven or the grill. Can I avoid this?
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.
Always grill with the grill compartment door open.
6. Troubleshooting
If there is an installation problem and I don’t get my original installer to come back to x it who pays?
You do. Service organizations will charge for their call outs if they are correcting work carried out by your original installer. It is in your interest to track down your original installer.
Food is cooking too slowly, too quickly, or burning
Cooking times may dier from your previous oven.
Check that you are using the recommended temperatures and shelf positions – see the oven cooking guide. The oven control settings and cooking times are intended to be used only as a guide.
Individual tastes may require the temperature to be altered either way, to get the results you want.
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than those specied 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 rmly against the seal.
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.
Oven not coming on
Is the power on? If not, there may be something wrong with the power supply.
Is the cooker supply on at the isolator switch?
Oven temperature getting hotter as the cooker gets older
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 tted by a service person.
Page 22
18
ArtNo.320-0007 Oven door hinge adjustment 2
Eect of hinge adjustment – exaggerated for clarity
Oven door omitted for clarity
Centre line of hinge pin
The oven door is misaligned
The bottom hinge of either oven door can be adjusted to alter the angle of the door (Fig.6-1). Loosen the bottom hinge xing screws and use the notch and a at bladed screwdriver to move the position of the hinge to set the hinge position (Fig.6-2).
Retighten the hinge screws.
Fig.6-1
Fig.6-2
Page 23
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
19
Dear Installer
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.
Safety Requirements and Regulations

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 gas and electricity supply companies’ requirements.

This cooker is a Class 2 Subclass 1 appliance.

Before installation, make sure that the cooker is suitable for your gas type and supply voltage. See the data badge.

The appliance must be installed in accordance with the regulations in force and only in a well ventilated space.

Read the instructions before installing or using this appliance.

In your own interest and that of safety, it is law that all gas appliances be installed by competent persons. Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.

This appliance can be converted for use on another gas.
In the UK the cooker must be installed in accordance with:
• All relevant British Standards / Codes of Practice, in particular BS 5440 Part 2.
• For Natural Gas – BS 6172 and BS 6891.
• For LP Gas – BS 5482-1 (when the installation is
in a permanent dwelling), BS 5482-2 (when the installation is in a caravan or other non-permanent dwelling), or BS 5482-3 (when the installation is in a boat).
• The Gas Safety (Installation and Use) regulations.
• The relevant Building / IEE regulations.
In the Republic of Ireland the cooker must be installed in accordance with:
The installation must be carried out by a competent person and installed in accordance with the current edition of IS 813 “Domestic Gas Installations”, the current Building Regulations and reference should be made to the current ETCI rules for electrical installation.
Provision of Ventilation
This appliance is not connected to a combustion products evacuation device. Particular attention shall 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.
In the UK:
The room containing the cooker should have an air supply in accordance with BS 5440 Part 2. All rooms require an openable window or equivalent, while some rooms require a permanent vent in addition to the openable window. The cooker should not be installed in a bedsitting room with volume less than 20 m³. If it is installed in a room of volume less than 5 m³ an air vent of eective area 100 cm² is required; if it is installed in a room of volume between 5 m³ and 10 m³, an air vent of eective area 50 cm² is required; while if the volume exceeds 11 m³, no air vent is required.
If there are other fuel burning appliances in the same room, BS 5440 Part 2 should be consulted to determine the requisite air vent requirements.
In the Republic of Ireland:
Reference should be made to the current edition of IS 813, which makes clear the conditions that must be met to demonstrate that sucient ventilation is available.
7. Installation
ArtNo.050-0011 - Installer information table
Installer’s Name
Appliance Serial Number
Installer’s Telephone Number
Installer’s Company
Page 24
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
20
Checking the Parts:
Location of Cooker
The cooker may be installed in a kitchen/kitchen diner but NOT in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.
Note: An appliance for use on LPG must not be installed
in a room or internal space below ground level, e.g. in a basement.
Conversion
This appliance is supplied set for G20 20 mbar Cat II
2H3+
.
A conversion kit for another gas is included with the cooker.
If the appliance is to be converted to another gas we recommend that this is carried out before installation. See the instructions that are supplied with the conversion kit.
After converting the appliance, please attach the Gas Conversion sticker over the appropriate area of the data badge: this will identify the gas type for which the appliance is now set.
You will need the following equipment to complete the cooker installation satisfactorily:
• Stability bracket: If the cooker is to be supplied with gas through a flexible hose, a stability bracket or chain MUST be fitted. These are not supplied with the cooker but are available at most builders’ merchants.
• Gas pressure tester/manometer.
• Flexible gas hose: Must be in accordance with the
relevant standards.
• Multimeter: For electrical checks.
You will also need the following tools:
1.
Electric drill
2. Masonry drill bit (only required if tting the cooker on a
stone or concrete oor)
3. Wall plugs (only required if tting the cooker on a stone
or concrete oor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. Spirit level
8. Pencil
9. Adjustable spanner
10. Screws for tting stability bracket
11. 4mm & 3mm Allen keys
12. 13 mm spanner or socket wrench
4 pan supports French cooktop
Grill pan & trivet 1 drop shelf
4 at shelves Plinth
ArtNo.350-0007 - Plinth USA
Page 25
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
21
130 mm min
800 mm
912 mm
min
937 mm
min
75 mm
min
75 mm
min
minimum
Fig.7-1
Fig.7-3
Fig.7-4
410 mm
min
1092 mm min*
**
Fig.7-2
Positioning the Cooker
Fig.7-1 shows the minimum recommended distance from the cooker to nearby surfaces.
The cooker should not be placed on a base.
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.
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.
Fig.7-2 shows the suggested clearances above the cooker.
*Any cookerhood should be installed in accordance with the hood manufacturer’s instructions.
**Any splashback must be tted in accordance with the manufacturers instructions. Allowance should be made for the ue trim, which is tted to the cooker hob.
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
We recommend a gap of 1102 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.
A clearance of 130 mm is required if the cooker is near a corner of the kitchen 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

On no account try and move the cooker while it is plugged into the electricity supply.

The cooker is very heavy, so take great care.
We recommend that two people manoeuvre the cooker. Make sure that the oor covering is rmly xed, 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 backwards 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.
Page 26
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
22
ArtNo.070-0014 - Stability bracket - Wall fitting
Cooker
Stability bracket
Floor
3 mm min
Typical oor mounting
A
B
A
B
ArtNo.010-0004 Moving the cooker
Cooker
Outer stability
bracket
Floor
Wall
3 mm min
Typical wall mounting
A – Outer stability bracket, B – Inner stability bracket
Fig.7-8
Fig.7-9
Fig.7-7
Lowering the Two Rear Rollers
To adjust the height of the rear of the cooker, rst t 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
Unfold the rear edge of the cardboard 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 oven (Fig.7-6).
Carefully push the cooker backwards o the base tray. Remove the base tray.
Position the cooker close to its nal position, leaving just enough space to get behind it.

DO NOT use the door handles or control knobs to manoeuvre the cooker.
Fitting a Stability Bracket
Floor Fixing
Assemble the parts (Fig.7-7).
Using suitable screws and xings, attach the assembled bracket to the oor to give a minimum engagement of 65 mm into the back of the cooker.
Adjust and lock the inner stability bracket to give a 3 mm clearance above the engagement edge in the back of the cooker (Fig.7-8).
Wall Fixing
Where oor xing is impractical and provided that the outer stability bracket can be attached to a solid wall, the stability bracket may be attached to a wall (Fig.7-9). Make sure to use suitable screws and xings.
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 gas hose is not caught.
As you progress, make sure that both the electricity cable and gas hose always have sucient slack to allow the cooker to move.
With a stability chain tted, release it as you ease the cooker out. Do not forget to ret it when you replace the cooker.
When you replace the cooker, again check behind to make sure that the electricity cable and gas hose are not caught or trapped.
Fig.7-6
Fig.7-5
Page 27
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
23
Conversion to Another Gas
If the appliance is to be converted to another gas do the conversion at this point. See the conversion section of these instructions and see the instructions in the conversion kit.
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.
Gas Connection
This must be in accordance with the relevant standards.
The exible hose (not supplied with the cooker) must be in accordance with the relevant standards. Hoses may be purchased at most builders’ merchants.
The gas supply needs to terminate with a down facing bayonet. The connector is located just below the hotplate level at the rear of the cooker. If in doubt contact your supplier.
The rear cover boxes limit the position of the supply point.
Because the height of the cooker can be adjusted and each connection is dierent, it is dicult to give precise dimensions.
Although a 900 mm hose can be used, a 1250 mm hose will allow slightly more exibility in the positioning of the bayonet and make moving the cooker easier.
The hose should be tted so that both inlet and outlet connections are vertical so that the hose hangs downwards in a ‘U’ shape.
Ideally the hose supply connection should be within the shaded area ‘A’ shown (Fig.7-10).
For Natural Gas, the exible hose must be in accordance with BS 669. For LP Gas, it should be capable of 50 mbar pressure, 70 °C temperature rise, and carry a red stripe, band or label. If in doubt contact, your supplier.
Screw connect the threaded end of the hose into the gas inlet.
After completing the gas connection, make sure that the cooker is gas sound with a pressure test.
A
600
350
100
250
All dimensions in millimetres
Fig.7-10
Page 28
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
24
6 mm² max
230 Vac 50 Hz
N
L
10 mm² max
Fig.7-11
Pressure Testing
The gas pressure can be measured at one of the hotplate burner injectors (not a wok burner).
Lift o a burner head. Fit the pressure gauge to the injector. Turn on and light one of the other hotplate burners.
Turn on the control knob for the burner with the pressure gauge tted to let gas through.
See the data badge for test pressures.
Turn o the burners. Make sure that you reassemble the burner top in the correct way on the burner body.
Electrical Connection
The cooker must be installed by a qualied electrician, in accordance with all relevant British Standards/Codes of Practice (in particular BS 7671), or with the relevant national and local regulations.
Current Operated Earth Leakage Breakers
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).
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED
ELECTRICIAN.
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.
The cooker must not be connected to an ordinary domestic power point.
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.7-11 and Fig.7-12). Check that the links are correctly tted and that the terminal screws are tight. Secure the mains cable using the cable clamp.
L1
N L3
L2
3N ac 230/400 V 50 Hz
6 mm² max
10 mm² max
6 mm² max
Fig.7-12
Page 29
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
25
Final Checks
Hotplate Check
Check each burner in turn (refer to the ‘Hotplate Burners’ section at the front of the instructions).
Grill Check
Turn on the grill control and check that the grill heats up.
Oven Check
Turn on the ovens. Check that the oven fans start to turn and that the ovens start to heat up.
Turn o the oven.
Final Fitting
Fitting the Plinth
Loosen the 3 screws along the front bottom edge of the cooker. Hook the central keyhole over the central screw. Twist and t each end keyhole over their respective screws. Tighten the xing screws (Fig.7-13).
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.
ArtNo.281-0026 - Front plinth
Fig.7-13
Page 30
WARNING – SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity and gas before servicing. Check appliance is safe when you have nished.
26
Check the ‘Technical Data’ section at the back of the book that the hob is convertible to the gas you want to use.
A suitably competent person must perform the conversion. After conversion the installation must comply with the relevant regulations and also the local electricity supply company requirements. Read the instructions before converting this appliance.

Failure to convert the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.
When servicing or replacing gas-carrying components disconnect from the gas supply before starting operation. Check the appliance is gas sound after completion.
DO NOT use reconditioned or unauthorised gas controls.

Disconnect from the electricity supply before servicing. Before electrical reconnection, check that the appliance is electrically safe.
Injectors
Remove the pan supports and burner heads. Undo the large brass nut on the top of the brass venturis and remove (Fig.8-1).
Removing the Jets
First remove the service plate.
Either:
Use a long box spanner to access and remove the old jets;
Or:
Lift up the front of the hotplate top and prop it up to access the burner bases. Remove the old jets.
Save the jets removed from the appliance for possible future use. Fit the new jets: see Table 8-1 for the correct type.
* This is a special non-counterbored jet: it is NOT the same as the 95 jet as used in the right-hand front natural gas burner.
Note: If you have lifted up the hotplate then carefully replace it taking care not to damage or displace the ignition electrodes or ame safety probes (Fig.8-2) and replace the rear xing screws.
Tap Adjustment
Pull o all the control knobs. Open the grill door and right­hand oven door and remove the xing screws underneath the control panel. Remove the 3 xing screws at the top of the control panel.
Pull the control panel forward. Taking care not to damage it, by protecting it with cloth for example, rest it on the open grill door and oven door.
Turn the bypass screw on each control clockwise until it stops (Fig.8-3).
Ret the control panel and control knobs.
8. Conversion to LP Gas
Burner head
Burner base
Brass venturi
Fig.8-1
Natural Gas Propane Gas
Centre burner
133 95*
Large burners
120 40
Right front burner
95 32
Table 8-1
Fig.8-2
ArtNo.0102-0011 - Screwing
the control valve bypass screw
Fig.8-3
Page 31
WARNING – SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity and gas before servicing. Check appliance is safe when you have nished.
27
Reassembling to Liquid Propane Gas
Centre Burner
IMPORTANT: If you are converting to LP Gas the large ring in the conversion kit MUST be tted to the centre burner.
Fit the large ring (if required). Screw in the hexagon headed venturi but to make tting the outer burners easier do not fully tighten yet (Fig.8-4).
Outer Burners
Screw in the hexagon headed venturis (Fig.8-5) but to make tting the other burners easier do not fully tighten yet.
Reassemble all the burners with the venturi tubes and evenly tighten.
Ret the burner heads, making sure they are reassembled in the correct way on the burner bodies (Fig.8-6).
Ret the pan supports.
Reassemble in the reverse order.
Stick on Label
Stick the appropriate label on to the data badge to indicate the gas the appliance is now set for.
Pressure Testing
Connect the appliance to the gas supply. The gas pressure can be measured at the pressure test point on the gas connection block.
Connect the pressure gauge. Turn on and light one of the hotplate burners.
Turn on the control knob for the burner with the pressure gauge tted to let gas through.

Check the appliance is gas sound.

CAUTION: DO NOT use a ame to check for gas leaks.

Check the operation of all the burners.
Fig.8-4
Fig.8-5
Base of cooktop burner Bottom of burner head
Fig.8-6
Page 32
28
9. Circuit Diagram
Code Description
A1 Grill energy regulator
A2 Left-hand grill element
A3 Right-hand grill element
B1 Left-hand MF oven thermostat
B2 Left-hand MF oven controller
B3 Left-hand MF oven base element
B4 Left-hand MF oven top element (outer pair)
B5
Left-hand MF oven browning element (inner pair)
B6 Left-hand MF oven fan element
B7 Left-hand MF oven fan
C Thermal cut-out
Key
The connections shown in the circuit diagram are for single-phase. The ratings are for 230V 50Hz.
Code Colour
b Blue
br Brown
bk Black
or Orange
r Red
v Violet
w White
y Yellow
g/y Green/yellow
gr Grey
Code Description
D1 Right-hand oven thermostat
D2 Right-hand oven thermostat front switch
D3 Right-hand oven fan element
D4 Right-hand oven fan
F1 Hotplate burner ignition switches
F2 Ignition spark generator
G Neon
6
P6
5 P5
4
P4
7 P7
8 P8
2
P2
1 P1
3 P3
P028728
P095199
1
2
P2
P1
1
2
a
b
e
f
c
d
1
2
E
1
2
b
b
b
b
y
br
br
br
br
br
v
br
v
v
v
v
v
or
y
y
w
w
r
gy
w
y
w
r
r
bk
bk
r
bk
r
v
v
br
brbr
b
or
w
b
b
b
b
b
v
v
br
w
w
or
b
b
bbr bb bbbrbrbr
y
A1
A2
B2
B3
B4
B5
B6
B7
D1
D2
D3
F1
F2
G
C
A3
B1
C
C
D4
G
G
Page 33
29
10. Technical Data
THE COOKER IS CATEGORY: II
2H3+
It is supplied set for group H natural gas. A conversion kit from NG to LP is packed with the cooker.
INSTALLER: Please leave these instructions with the User.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.
COUNTRY OF DESTINATION: GB, IE.
Connections
Gas (Rp ½ at rear right-hand side) Electric
Natural gas 20mbar
230 / 400V 50HzButane 29mbar
Propane 37mbar
See the appliance badge for test pressures.
Dimensions
Overall height minimum 912mm maximum 937mm
Overall width 1092mm
Overall depth 610mm (to fascia); 670mm (including handles)
Minimum height above the hotplate 800 mm
Refer to 'Positioning the Cooker'.
Ratings
Hotplate Bypass Screw**
Natural Gas 20mb LP Gas
Injector Injector
Centre burner 57 4.0kW 133 4.0kW (291g/h) 95*
Large burner 40 3.0kW 120 3.0kW (214g/h) 82
Right-hand front burner
32 1.0kW 95 1.0kW (121 g/h) 64
* This is a special non-counterbored jet: it is NOT the same as the 95 jet used in the right-hand front natural gas burner. Gas inputs based on Gross Caloric Value.
** The valves in this cooker are tted with adjustable bypass screws. The cooker is supplied with the bypass screws set for Natural gas. For LPG conversion the bypass screws must be screwed all the way down.
Oven Efficiency
Ovens
Left-hand Oven Right-hand Oven
Multi-function Forced Air Convection
Maximum power output @ 230 V 50 Hz 2.5 kW 2.5 kW
Energy eciency class on a scale of A (more ecient) to G (less ecient) A A
Energy consumption based on standard load 0.95kWh 0.90kWh
Usable volume (litres) 78 78
Size Large Large
Time to cook standard load 41 minutes 38 minutes
Surface area of the grid 1400cm
2
1400cm
2
Grill 2.3 W
Maximum total electrical load at 230V (approximate total including oven lights, oven fan, etc.): 7.4kW.
DocNo.107-0028 - Technical data - 1092DF - 1092 CT
Page 34
30
Notes
Page 35
CONSUMER SERVICE
If you have any product enquiries, or in the event of a problem with your appliance once it has been installed, please telephone 0870 789 5107.
CONSUMER SERVICE LINES OPEN:
Monday to Thursday 8amÐ6pm Friday 8amÐ5pm Saturday 9amÐ1pm
WARRANTY
Your manufacturer warranty covers goods of our own brand for defective workmanship and materials for a period of 3 year from the date of purchase. This warranty covers mechanical breakdown and proven cosmetic and manufacturing defects.
To register for this guarantee simply fill in and return the FREEPOST registration form provided. Alternatively call free on 0800 694 4170, quoting reference FAGX91AN or register online at www.falconappliances.co.uk
Any damage, blemishes or chips identified upon receipt of the product must be reported within 90 days – proof of purchase may be required to establish validity. Scratches on the surface of ceramic hobs must be reported within 14 days. Scratches caused by usage are not covered. Accidental damage is not covered by the manufacturer's warranty.
For warranty compliance, the requirements are that the appliance:
¥ Has been correctly installed in accordance with current
legislation, relevant British and European Standards and Codes of Practice, by a suitably competent person registered with Gas Safe or equivalent body and, where applicable, a qualified electrician.
¥ Has been used solely for domestic cooking purposes.
¥ Is in use in the UK*, has not been taken abroad as a
personal export. (In the Republic of Ireland conditions may vary, so consult your retailer.)
¥ Is not second-hand or a refurbished appliance. The
manufacturer's warranty is not transferable.
¥ Has not been subject to misuse, accidental damage or
modification, and has not deteriorated due to normal domestic wear and tear, and the manufacturer's recommendations concerning cleaning materials have been followed.
¥ Has not been repaired by persons or organisations
other than those authorised to act on behalf of AGA Rangemaster.
Exceptions:
¥ Items not included under the free 3 year guarantee
include pan supports, griddles, wok rings, baking trays, grill pans, trivets, filters, light bulbs and other consumable accessories.
¥ Any damage caused other than through normal use.
¥ Breakdowns associated with cooking spillage.
¥ Cosmetic deterioration deemed to be normal wear and
tear.
This warranty is in addition to your Statutory Rights.
* Only certain models can be adapted for use with Mains Gas
supplied in the Channel Islands and Isle of Man.
OUT OF WARRANTY
We recommend that Falcon appliances are serviced regularly throughout their life to maintain optimum performance and efficiency. Service work should only be carried out by technically competent and suitably qualified personnel.
For your own safety, always make sure that work is carried out by a Gas Safe registered engineer for gas appliances or an approved electrician for electrical models.
For a competitive quote and to arrange for a Falcon approved engineer to attend, call Consumer Services on: 0870 789 5107.
SPARE PARTS
To maintain optimum and safe performance, we recommend that only genuine Falcon spare parts are used. These are available from most major spares stockists, including ourselves.
Contact Consumer Services on 0870 789 5107, who will be happy to help.
STANDARDS
Falcon cookers are designed and manufactured to a recognised international quality standard, which meets the requirements of BS EN ISO 9001, BS EN ISO 14001 and OHSAS 18001 for continually improving environmental procedures.
Falcon cookers comply with the essential requirements of the appropriate European Directives, and carry the CE mark.
Name of Appliance & Colour*
Appliance Serial Number*
Fuel Type*
Natural Gas
LP Gas
Dual Fuel Electric
Retailer's Name & Address
Date of Purchase
Installer's Name & Address
Installer's Telephone Number
Date of Installation
* This information is on the appliance data badge Ð look in the
appliance instructions to find out where the data badge is located.
Page 36
Falcon Appliances
Clarence Street
Royal Leamington Spa
Warwickshire
CV31 2AD
Tel 0870 755 6490
Fax 0192 631 1032
Email consumers@falconappliances.co.uk
www.falconappliances.co.uk
Trade Enquiries 0115 946 6143
Email sales@falconappliances.co.uk
Registered in England and Wales. Registration No. 354715 Registered Office: Juno Drive, Leamington Spa, Warwickshire, CV31
3RG
Falcon continuously seeks improvements in specification, design and production of products and thus, alterations take place periodically. Whilst every effort is made to produce up-to-date literature, this booklet should not be regarded as an infallible
guide to current specification, nor does it constitute an offer for the sale of any particular appliance.
For over 45 years
Divertimenti, Falcon’s
sister company, has
been the ultimate destination
for food lovers and serious
chefs alike. With its vast array
of cookware, tableware and
kitchenware, Divertimenti
caters to all your culinary needs.
With over 4500 items on the
Divertimenti
website www.divertimenti.co.uk
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