Falcon 211 EEO Ceramic User's Manual & Installation And Servicing Instructions
211 EEO Ceramic
User’s Manual
&
Installation and Servicing Instructions
U1 353 01
Users Manual 211 EEO Dual Fuel
Page 3
Contents
211 GEO Dual Fuel Range 4
Control Panel Layout 4
General Information 5
Warranty & Service 5
Be safe 5
The Hob 6
Oven Operation 8
Oven Fitments 8
Left Hand Oven Cooking Chart 10
Right Hand Fan Oven Cooking Chart 12
Grill Operation 14
The Ambient Drawer 15
Cleaning 16
Troubleshooting 18
General Safety Instructions 20
Optional Extras 22
Splashback Fitting Instructions 22
Utensil Rack Fitting Instillation 22
Flue Spacer Fitting Instructions 23
Installation and Servicing Instructions 24
SECTION 1 - INSTALLATION 24
SECTION 2 - ASSEMBLY and COMMISSIONING 26
SECTION 3 - SERVICING 26
Circuit Diagram Top 30
Circuit Diagram Bottom 31
Users Manual 211 EEO Dual Fuel
Page 4
211 GEO Dual Fuel Range
Control Panel Layout
Users Manual 211 EEO Dual Fuel
Page 5
General
Information
These units have been CE-marked
on the basis of compliance with the
EMC and Low Voltage Directive for
the Countries stated on the Data
Plate.
The Range must be installed by a
competent person, in compliance
with the Installation and Servicing
Instructions and National Regulations in force at the time. In the UK,
particular attention should be paid to
the following: -
I.E.E Regulations for Electrical Installations
Health and Safety at Work Act
The User must not adjust parts that
have been protected by the manufacturer. Regular servicing by a
competent person must be carried
out to ensure the continued safe and
efficient performance of the appliance.
Warning - THIS APPLIANCE
MUST BE EARTHED!
The installer should instruct the
User with regard to correct operation and maintenance of the unit
before handing over this manual.
Some parts will, by necessity, become very hot and will cause burns
if touched accidentally .
CUSTOMER CARE
This cooker has been manufactured
in accordance with the safety aspects that European Standards
demand.
Please keep this manual close at
hand and available to anyone who
may use the Range.
By following all the recommendations made in these instructions you
will be able to make best possible
use of your cooker .
The installer will ensure that the unit
is correctly fitted and adjusted. Safe
and efficient use requires that it be
serviced regularly. Frequency of
service is dependent upon usage.
Only competent persons should
be allowed to make adjustments.
Replacement parts are available
from your supplier not direct from
Falcon. When ordering, please
quote the Serial Number, which
can be found on the data plate located externally at the rear of the
unit.
We would advise that extra care
be taken when using and cleaning the unit.
YOUNG CHILDREN SHOULD NOT
BE ALLOWED NEAR THE APPLIANCE.
Cooking produces heat and moisture. Ensure the room is well
ventilated. If mechanical extraction
is required we recommend the installation of a Falcon Extraction
Hood.
Note
The unit will emit a slight odour
when used for the first time; this will
quickly disappear .
Warranty & Service
For details of the Falcon Warranty
and Service arrangements please
see the separate ‘Customer Care’
leaflet.
Be safe
We recommend you read pages 20 21 if you have not used an ceramic
electric cooker before. We describe
some basic guidelines on how to
use a cooker safely.
Users Manual 211 EEO Dual Fuel
Page 6
The Hob
When you cook on a ceramic hob its
very
important to use the right sort of pans...
1
Use only pans that are suitable for cer amic hobs.
We recommend stainless steel and enamelled steel
pans because pots and pans with copper or aluminium bases leave traces on the hob that are difficult
to remove.
Glass-ceramic cookware is not suitable because of its
poor conductivity .
2
Pots and pans should have thick, smooth, flat bottoms.
This ensures that there is the maximum heat transfer
from the hob to the pan, making cooking quick and energy efficient.
Never use a round bottomed Wok e ven with a stand.
3
The very best pans have bases that are very slightly
curved in when cold. If y ou hold a ruler across the bottom
you will see a small gap in the middle. When the y heat up
the metal expands and lies flat on the cooking surface .
Make sure that the base of the pan is clean and dry to
prevent an y residue burning onto the hob panel. This also
helps prevent scratches and deposits (such as lime
specks).
4
Always use pans that are the same size as (or slightly
larger than) the areas marked on the hob top. Using
smaller pans wastes heat, and any spillage will be burnt
on. Using a lid will help the contents boil more quic kly.
5
These are the various hob areas
6
The drawing by each knob indicates which area that knob
controls. This one is the left hand rear control.
The setting you need depends on the kind of pan you use
and the quantity of food. Higher settings are required for
larger quantities of food.
7
The areas marked with concentric circles have more than
one element.
The centre hob area has 3 elements.
To operate the inner element
only, turn the knob clockwise to
Settings 1 - 5
(1: low est / 5: highest).
To use the middle
and inner elements, turn the
knob to
before
turning anti-clockwise to the setting
you need.
To operate ALL the elements, turn the knob
to before turning
anti-clockwise to the
setting you want.
To return to a previous element combination, turn knob to
OFF position and start again.
Users Manual 211 EEO Dual Fuel
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The right hand front hob area has two elements.
Turn the control knob clockwise to heat the whole area for
larger pans - turn it the other way to just heat the inner part
for smaller pans.
8
There are indicator lights for each of the cooking areas.
These come on when a hob control is turned on and stay
lit while the surface cools. Always take care before touching the surface ev en when it is turned off - it may be hotter
than you think.
WARNING
EVEN WHEN INDICATORS GO OUT, THE SURFACE
MA Y NOT HAVE COOLED COMPLETELY .
9
Always lift pans off the hob . Sliding pans ma y cause marks
and scratches. Always turn the control to the off position
before removing a pan.
10
Although the ceramic surface is very strong, a heavy or
sharp falling object (a salt cellar for example) might cause
the surface to crack. If you find a crack in the surface im-
mediately disconnect the appliance from the supply and
arrange for its repair .
Care should be taken that no water seeps into the appliance.
11
Never cook directly on the surface .
The kind of pan you use and the quantity of food affects
the setting required. Higher settings are required for
larger quantities of food.
Naturally, the surface must be washed after use in order
to prevent it from becoming scr atched or dirty.
When cooking on the hob you may see the hob area y ou
are using switch off and on. This is caused by a safety
device that limits the temperature of the hob. It is quite
normal, especially when cooking at high temperatures. If
it happens a lot with a particular pan however it may
mean the pan is not suitable – perhaps too small or too
uneven - for a ceramic hob .
Sugar spillage will permanently damage the hob and
therefore must be cleaned off with care immediately.
Never let sugar spillage cool before trying to remove it.
If sugar or foods with high sugar content, aluminium foil
or plastic items are accidentally allowed to melt on the
hob surface remov e them immediately from the hot cooking area using a scraper to avoid any possib le damage to
the surface. See ‘Cleaning y our cook er’.
Never cut directly on the cooking surface.
Don't cook directly on the hob surface i.e. without a pan
or utensil
Don’t use the hob as a work surface
Don’t drag or slide utensils across the hob surface
Don’t place anything between the base of the pan and
the hob surface (i.e. asbestos mats, aluminium foil,
Wok stand)
Don't leave utensils, foodstuffs or combustible items on
the hob when it is not in use. (e.g. tea towels, frying
pans containing oil)
Don't place plastic or aluminium foil, or plastic containers
on the hob
Don't leave the hob zones switched on unless being
used for cooking
Don't place large preserving pans or fish kettles across
two heating zones
Don't place utensils partly covering a heating zone. Al-
ways place utensils centrally.
Never allow anyone to climb or stand on the hob.
Users Manual 211 EEO Dual Fuel
Page 8
Oven Operation
During use the appliance becomes hot. Care should be taken
to avoid the touching heating elements inside the ovens.
The Ovens
This model includes two types of
oven. Before using either f or the first
time, heat to 200°C for 30 minutes to
dispel manufacturing odours.
Right Hand Oven - Fan Assisted
The fan draws air from the oven to
be heated by the element. The hot
air is then forced around the cavity
via the top and bottom of the rear
panel and circulates this continuously around the food resulting in
quicker heat transf er.
Left Hand Oven - Conventional
Oven
This oven is fitted with two elements .
The top which is visible and the
other located below the bottom
panel. The Browning Feature is
provided by the top element and can
be used at the end of any normal
cooking cycle to achieve an extra
browning effect on au-gratin dishes
or as a meat crisper.
Both oven controls are clearly
marked on the facia.
To Operate either Oven
a) Check the electricity supply is
switched on.
b) Turn the oven knob clockwise to
the desired temperature.
c) The neon indicator light will come
on until pre-set temperature is
reached.
d) The neon will cycle on and off to in-
dicate that the oven temperature is
being maintained.
Note
Cooking times may vary from those
of your previous unit and temperatures may also require to be
increased when other sections of the
range are in use.
Using The Browning Element
When the cooking cycle is over, turn
the left hand oven thermostat knob to
the Browning Position indicated on
the facia.
Important Note
The upper and lower elements will
switch off automatically and operate
the browning element only.
Oven Fitments
Oven Roof (Right Hand
Oven only)
Ensure that removable roof is in correct position, pushed firmly to oven
cavity rear .
Shelves
Two shelves are provided with each
oven. A drop shelf is also supplied.
The shelves may be used in any of
the five positions and should always
be pushed firmly to the oven rear.
To remov e a shelf, pull f orw ard to the
stop position and tilt upward.
Replace in reverse order.
When preparing more than one item
per shelf, always leave a fingers
width between them so that the air
can circulate.
Do not push a dish (or dishes) too
far back on shelf as over-browning
may occur.
To Fit the Handyrack
(Left Hand Oven only)
The Handyrack should only be used
with the supplied meat tin, which is
designed to fit the Handyrack. Any
other vessel could be unstable.
To fit the Handyrack, locate
one side of it on the door
bracket.
Then spring the
other side out to
clip it onto the
other bracket.
Note
The Handyrack is designed for use
in left hand OVEN ONLY.
The Handyrack can be used instead of a shelf. There are two
fitting two positions on the door.
Remove a shelf and locate the other
to avoid Handyrack. The shelf must
always be located before positioning
Users Manual 211 EEO Dual Fuel
Page 9
Handyrack. Failure to comply with
this instruction may damage your
appliance.
The maximum weight that can be
held by the rack is 5.5kg.
When rack is used in the highest position, other dishes may be cooked
on the fifth position. When used in
lowest position, another dish may be
prepared on the second shelf position.
Roasting Tin with Integral
Trivet
The roasting tin will hold an oven
ready joint or fowl up to a weight of
5.5kg. The trivet reduces fat splash
during open roasting.
To Reduce Fat Splash
Dry meat and vegetables thoroughly
before loading oven. Potatoes or
other vegetables that require to be
roasted around the joint should first
be brushed with oil or melted fat before positioning. Use a smaller tin for
roasting lesser joints or small
amounts of vegetables. Do not use
aluminium foil to cover shelves, linings or oven roof .
Foil should only ever be used to
cover food. It is important to avoid
blocking the ov en v ent.
Baking T rays
For even browning, the recommended size of tray is 320mm x
305mm. Two such tr a ys are supplied
with the unit.
Up to 16 small cakes, biscuits,
scones etc. may be prepared per
tray.
The tray front trim should be placed
level with shelf front edge.
For extra base browning of pastry
dishes, pre-heat a tray for 15 minutes before placing dish in tray
centre. If small dishes (i.e. less than
140mm diameter) are used, these
should be placed on a baking tray.
In circumstances where spillage or
boiling over may occur during the
cooking process, always place the
dish on a suitable baking tray.
Cooking Hints
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.
The following operations may be
performed in either or both ovens:-
• Baking • Roasting • Pot Roasting •
Braising
The right hand oven is fan-assisted
with six shelf positions and three
shelves supplied. The result of even
distribution of heat within the cavity
means that temperatures and times
will be less than those of a natural
convection ov en.
The left hand oven has five shelf positions. A standard shelf, drop shelf
and Handyrack are supplied. This
oven relies upon natural convection
(zonal heat) for cooking.
The control has been calibrated to
achieve a desired setting as a measurement of the centre temperature
(Shelf 3). If the oven is found to be
hotter or cooler than the specified
mark, the thermostat may require to
be replaced.
With regard to the left hand oven,
the heat will rise regardless of the
centre temperature and the cavity
top will always be hotter than the
lower area.
This situation can be advantageous,
i.e.
Shelf I Browning Meringues,
Crispy Bacon.
Shelves 2 & 4 Baked items
(Scones, etc.)
Shelf 3 Ribs of Beef
When using the left hand oven, it is
important to note that because of
the heat variation, the food shelf positions require to be changed during
the cooking cycle. This is particularly
applicable to baked items such as
scones, biscuits, etc. Shelf Positions
2 and 4 should be utilised in such instance.
With regard to the cooking charts in the case of single tray cooking, it
is recommended that Positions 2 or
3 be utilised. In the case of two shelf
cooking, Positions 2 and 4 should be
used. This is also relevant if the digits 2, 3 and 4 appear in the shelf
column.
USING A PROBE
A hand held thermometer is an asset to any kitchen and is particularly
useful in the preparation of meat,
fish and dishes such as paté. A
probe is recommended for checking
that a joint or piece of poultry is sufficiently cooked by inserting the
probe through the thickest part of
the meat.
When using a probe it is important to
seek the centre of the foodstuff being prepared.
Users Manual 211 EEO Dual Fuel
Page 10
Left Hand Oven Cooking Chart
MEAT and MEAT PRODUCTS Cooking Method °C Shelves Time (mins)
Topside of Beef (3.6kg) Braised 160 2, 3, 4 (5) 165
Beef Steaks (142g Rump) Braised 190 2, 3, 4 110
Forerib of Beef (3.6kg) Roast 190 4 (5) 140
Fillet of Beef (2.3kg) Roast 220 2, 3, 4 85
Leg of Lamb (2.3kg) Roast 200 2, 3, 4 (5) 120
Loin of Lamb (1.4kg) Roast 220 2, 3, 4 60
Shoulder of Lamb (2.3kg) Pot Roast 200 2, 3, 4 125
Leg of Pork (4.1kg) Roast 190 2, 3, 4 (5) 170
Loin of Pork (2.3kg) Roast 220 2, 3, 4 110
Gammon (4.1kg) Bake 180 4 (5) 170
Savoury Meatballs Braised 200 2, 3, 4 7 0
Cottage Pie Bake 200 2, 3, 4 4 0
Steak Pie Bake 220 2, 3, 4 3 0
Moussaka Bake 200 2, 3, 4 3 5
Lamb Hot Pot Bake 200 2, 3, 4 50
Lasagne Bolognaise Bake 220 2, 3, 4 65
Beef Olives Braised 180 2, 3, 4 120
POULTRY Cooking Method °C Shelves Time (mins)
Whole Chicken (1.6kg) Roast 200 2, 3, 4 (5) 80
Chicken Legs Roast 200 2, 3, 4 3 5
Chicken Supremes Baked 220 2, 3, 4 2 5
Chicken Drumsticks Roast 200 2, 3, 4 2 5
Whole Duck (2.3kg) Roast 190 2, 3, 4 (5) 110
Duck Breast Roast 190 2, 3, 4 35
Whole T urkey (8.2kg) Roast 150 5 240
Chicken Casserole Br aised 20 0 2, 3, 4 80
FISH Cooking Method °C Shelves Time (mins)
Haddock Fillets (Crumbed) Baked 22 0 2, 3, 4 9
Cod Fillets (Crumbed) Baked 22 0 2, 3, 4 10
Whole Mackerel Baked 200 2, 3, 4 11
Rainbow Trout Baked 220 2, 3, 4 11
Herring Fillets (Oatmeal) Baked 22 0 2, 3, 4 9
Salmon Steaks Baked 20 0 2, 3, 4 12
Fish Pie (Potato Topped) Baked 200 2, 3, 4 15
Salmon En Croute (Individual) Bake d 200 2, 3, 4 30
Fish Cakes (Individual) Baked 22 0 2, 3, 4 20
FARINACEOUS Cooking Method °C Shelves Time (mins)
Rice Pilaff Braised 220 2, 3, 4 20
Vegetarian Lasagne Baked 20 0 2, 3, 4 55
Macaroni Au Gratin Baked 200 2, 3, 4 40
POTATOES Cooking Method °C Shelves Time (mins)
Roast P otatoes Roast 220 2, 3, 4 30
Fondant Potatoes Braised 220 2, 3, 4 35
Dauphinoise P otatoes Baked 200 2, 3, 4 30
Jacket Potatoes Baked 20 0 2, 3, 4 55
Boulangere Potatoes Bak e d 2 2 0 2, 3, 4 30
Bretonne P otatoes Baked 200 2, 3, 4 40
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