Page 1
900S Induction G5
USER GUIDE &
INSTALLATION INSTRUCTIONS
Page 2
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 to 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 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
Page 3
i
1. Before You Start... 1
Installation and Maintenance 1
Peculiar Smells 1
Ventilation 1
Personal Safety 1
Hob Care 3
Oven Care 4
Cleaning 4
2. Overview 5
The Hob 5
Energy Saving Feature 10
Operating the Oven 11
Accessories 11
Oven Light 12
Storage 12
3. Cooking Tips 13
Using Your Induction Cooker 13
Cooking with a Multi-function Oven 13
General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Hob 15
Control Panel and Oven Doors 16
Ovens 16
Oven and Divider 16
Cleaning Table 17
6. Troubleshooting 18
7. Installation 20
Dear Installer 20
Safety Requirements 20
Provision of Ventilation 20
Location of Cooker 20
Positioning the Cooker 21
Moving the Cooker 21
Levelling 23
Fitting the Stability Bracket 23
Electrical Connection 24
Final Checks 24
Final Fitting 25
Customer Care 25
8. Circuit Diagrams 26
Induction Hob Circuit Digram 26
Oven Circuit Diagram 27
9. Technical Data 28
10. Warranty/After Sales Service 29
If You Have a Problem 29
Notes 29
Out of Warranty 29
Spare Parts 29
Contents
U110267-02Falcon 900S Induction
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ii
Page 5
1
1. Before You Start...
Thank you for buying this cooker. It 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 an induction cooker before.
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.
Installation and Maintenance
All installations must be in accordance with the relevant
instructions in this booklet, with the relevant national
and local regulations, and with the local electricity supply
companies’ requirements.
Make sure that the cooker is correctly wired and switched on.
The hob control display will ash for about 2 seconds
during rst power setting – this is normal.
Only a qualied 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 specied 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.
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.
Ventilation
CAUTION: The use of a 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 cookerhood that
vents outside. If you have several hotplates on, or
use the cooker for a long time, open a window or
turn on an extractor fan.
Personal Safety
Important information for pacemaker and implanted
insulin pump users: The functions of this hob comply with
the applicable European standards on electromagnetic
interference. If you are tted with a pacemaker or
implanted insulin pump and are concerned please consult
your doctor for medical advice.
DO NOT modify this appliance.
This appliance can be used by children aged from
8years 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 8years of age shall be kept away unless
continuously supervised.
When the hob is in use keep magnetic items, such as
credit and debit cards, oppy disk, calculators, etc.
away.
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.
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.
Take care when touching the marked cooking areas
of the hob.
When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the
control knobs may become very hot.
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2
ArtNo.312-0001 Not cooking surface
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.
DO NOT store ammable materials in the storage
tray or in the vicinity of this unit.
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.
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.
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 o the controls 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.
Take care that no water seeps into the appliance.
This appliance is heavy so take care when moving it.
Fig.1-1
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Hob Care
NEVER allow anyone to climb or stand on the hob.
NEVER cook directly on the hob surface (Fig.1-1).
DO NOT use the hob surface as a cutting board.
DO NOT leave utensils, foodstus or combustible items on
the hob when it is not is use (e.g. tea towels, frying pans
containing oil).
DO NOT place plastic or aluminium foil, or plastic
containers, on the hob.
DO NOT leave the hob zones switched on unless
being used for cooking.
DO NOT stand or rest heavy objects on the hob. Although the
ceramic surface is very strong, a sharp blow or sharp falling
object (e.g. a salt cellar) might cause the surface to crack or
break (Fig.1-2).
Should a crack appear in the surface, disconnect the
appliance immediately from the supply and arrange
for its repair.
Always LIFT pans o the hob. Sliding pans may cause marks
and scratches (Fig.1-3). Always turn the control to the OFF
position before removing a pan.
Take care when placing hot lids onto the hob
surface. Lids that have been covering boiling or
steaming foods can ‘stick’ to the ceramic glass.
Should this occur, DO NOT attempt to lift the lid
o the hotplate: this may damage the hob surface.
Instead, carefully slide the lid to the edge of the hob
surface and remove.
DO NOT place anything between the base of the pan and the
hob surface (e.g. asbestos mats, aluminium foil, wok stand).
Fig.1-2
ArtNo.312-0003 Moving pans
Fig.1-3
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Oven Care
Cooking high moisture content foods can create a ‘steam
burst’ when the oven door is opened (Fig.1-4). When
opening the oven stand well back and allow any steam to
disperse.
DO NOT use aluminium foil to cover shelves, linings
or the oven roof.
CAUTION!
The inside door face is constructed with toughened
safety glass. Take care NOT to scratch the surface
when placing cookware on the glass panel.
DO NOT drop or rest objects on the door glass.
Although the glass is very strong, a sharp blow or a
falling object might cause the glass surface to crack
or break.
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.
Make sure the shelves are pushed rmly to the back
of the oven.
DO NOT close the door against the oven shelves.
Accidental damage may cause the door glass panel
to fracture.
Keep oven vent ducts unobstructed.
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.
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours.
Fig.1-4
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5
A
B
C
D
2. Overview
The Falcon induction cooker (Fig.2-1) has the following
features:
A. 5 induction cooking zones
B. A control panel
C. A multi-function oven
D. A storage drawer
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food aects the setting required. Higher settings are
required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms
(Fig.2-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy ecient.
Never use a round-bottomed wok, even with a stand.
Fig.2-1
Fig.2-2
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6
The very best pans have bases that are very slightly curved
up when cold (Fig.2-3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies at on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob. Using a lid will help the
contents boil more quickly.
Always take care before touching the surface, even
when the hob is turned o. It may be hotter than you
think!
The induction hob comprises of ve cooking zones (Fig.2-4)
containing induction elements with dierent ratings and
diameters each with a pan detector and residual heat
indicator, and a hob control display.
The hob control display (Fig.2-5) informs you of the following
induction hob functions:
Pan Detector
H Residual Heat Indicator
A Automatic Heat-up
Child Lock
L1/L2 Low Temperature Setting
P Power Boost Setting
Pan Detector,
IMPORTANT: After use, switch o the hob element by its
control and DO NOT RELY on the pan detector.
If a cooking area is switched on and there is no pan in place
or if the pan is too small for the cooking area, then no heat
will be generated. The symbol [ ] will appear on the hob
control display; this is the “pan-missing symbol”. Place a pan
of the correct size on the cooking area and the [ ] symbol
will disappear and cooking can begin. After 10 minutes
without detecting a pan the cooking zone will switch o
automatically.
Table 2-1 shows the minimum pan sizes recommended for
each cooking zone.
Note: Using pans with a base diameter smaller than those
recommended will result in a power reduction.
Residual Heat Indicator, H
After use, a cooking zone will remain hot for a while as heat
dissipates. When a cooking zone is switched o the residual
heat indicator symbol [H ], will appear in the display. This
shows that the cooking zone temperature is above 60 °C and
may still cause burns. Once the temperature has dropped to
below 60 °C the [H ] will go out.
Fig.2-5
Fig.2-3
Fig.2-4
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 2.3 kW
Boost: 3.7 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.4 kW
Boost: 2.2 kW
Table 2-1
Cooking Zone
Minimum Pan Diameter
(Pan Base) mm
Front left 120
Rear left 140
Centre 160
Rear right 140
Front right 140
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Automatic Heat-up, A
This function is available on all of the cooking areas. It
allows rapid heating up of the element to bring the selected
cooking zone up to temperature. Once the zone is at the
required cooking temperature the power level will reduce
automatically to the preset level.
The function is selected by turning the control knob to the
‘A’ position. This can be selected by either turning the control
knob momentarily counter-clockwise from the zero position
or clockwise past the ‘9’ until the symbol [A ] is shown on
the hob control display. Once the [A ] is displayed, turn the
control knob to the level of your choice (1 to 9). The pan will
heat up at 100% power for a specied time before the power
is reduced to the level selected.
When the Automatic Heat-up function is activated, the hob
control display will alternately ash between the [A ] setting
and the chosen power level.
Once the Automatic Heat-up time has ended the hob control
display will stop ashing and will display the chosen power
level. The Automatic Heat-up function can be stopped by
either turning the control knob back to the ‘0’ power setting
or turning the control knob to the ‘9’ power setting. For your
guidance Table 2-2 shows the time available at 100% power
depending on the power level selected in the Automatic
Heat-up mode.
Child Lock,
IMPORTANT: The child lock can only be activated when all
the cooking zones are switched o.
To prevent the unwanted use by children, the hob can be
locked.
To lock the hob, simultaneously turn the two left-hand hob
controls counter-clockwise (Fig.2-6) and hold until the
symbol appears in the centre of the hob control display
(Fig.2-7).
Note: [A ] will ash when locking the hob – this is normal.
Locking the hob will NOT aect the oven; it can still be used.
To unlock the hob, simultaneously turn the two left-hand hob
controls counter-clockwise and hold until the
symbol
disappears from the centre of the hob control display.
Low Temperature Setting, L1/L2
Each cooking area is equipped with 2 low temperature
settings:
• L1 will maintain a temperature of about 40 °C – ideal for
gently melting butter or chocolate.
• L2 will maintain a temperature of about 90 °C – ideal for
simmering (bring the pan to the boil and then select L2
to keep soups, sauces, stews, etc at an optimal simmer).
The maximum time this setting can be used is 2 hours, after
which the hob will switch o automatically. If required, you
can immediately restart the Low Temperature function by
reactivating L1 or L2. To increase the heat, just turn the control
knob to the required level. The maximum times for all other
power levels are shown in Table 2-3.
Table 2-2
220°
180°
140°
100°
Fig.2-6
Power Level
Automatic Heat-up Time at
100% (min:sec)
1 0:48
2 2:24
3 3:50
4 5:12
5 6:48
6 2:00
7 2:48
8 3:36
9
Fig.2-7
ArtNo.051-0002 - Min pan diameter
Power Level
Maximum Operating Time
2 hours
6 hours
6 hours
5 hours
5 hours
4 hours
1.5 hours
1.5 hours
1.5 hours
1.5 hours
10 minutes
L1 and L2
1
2
3
4
5
6
7
8
9
Power Boost
Table 2-3
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Power Boost Setting, P
All of the induction cooking zones have Power Boost
available, activated by turning the control knob clockwise
until [P ] is shown on the hob control display.
Power Boost allows additional power to be made available for
each of the cooking zones. This is useful to bring a large pan
of water to the boil quickly.
The Power Boost function operates for a maximum of 10
minutes on each zone, after which the power is automatically
reduced to setting 9.
When using the Power Boost function, the cooking zones are
linked.
Fig.2-8 shows the hob layout. Zones A and B are linked
together as are zones D and E.
This means that when using zone A on Power Boost and then
switching zone B to Power Boost , the power to zone A will
reduce slightly. The last zone switched to Power Boost always
takes priority. Zones D and E work in the same way.
This is a built-in safety device.
Deactivate the Power Boost function by turning the control
knob to a lower setting.
Overheat Function
This function identies when the temperature of the pan rises
rapidly and works to maintain a safe level of pan temperature.
It should not interfere with normal cooking.
Please remember not to leave the hob unattended.
Care should be taken to not allow your cookware to
boil dry.
The Multi-function Oven
Multi-function ovens have an oven fan and oven fan element,
as well as two extra heating elements. One element is in
the top of the oven and the second is under the oven base.
Take care to avoid touching the top element and element
deector when placing or removing items from the oven.
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 2-4 gives a summary of the multi-function modes.
The multi-function oven has many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember, not all functions will be
suitable for all food types.
A D
B
E
C
A & B linked D & E linked
Fig.2-8
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 2-4
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Multi-function Oven Functions
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 while 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 trivet 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 dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Similar items being cooked will need to be swapped around
for even cooking.
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.
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, 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 shelf, over a tray to catch any drips. Be sure to
wash the shelf and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
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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ArtNo.281-0150 - Oven Divider
WARNING!
Take great care when removing the divider NOT to
scratch the inner glass door surface. Scratches in the
glass can cause stress and may cause the door to fail.
ArtNo.062-0005 - Removing the divider (wrong)
Fig.2-10
ArtNo.062-0004 - Removing the divider (right)
Fig.2-9
Energy Saving Feature
The oven has a divider feature (Fig.2-9). When this is in place
only one half of the oven is heated and only the right-hand
side elements are used. This saves energy and is ideal for
cooking most foods. When using the divider, condensation
may appear in the left-hand oven. This is normal.
For very large loads, or large dishes for special occasions then
the divider can be removed. This brings into use the elements
on the left-hand side as well as those on the right when a
function is selected.
All oven functions are available in full and divided forms and
shelves are provided for use in both forms.
WARNING!
Take great care when removing the divider NOT to
scratch the inner glass door surface. Scratches in the
glass can cause stress and may cause the door to fail.
Removing the Divider
Make sure the cooker is cool before attempting to
remove the divider.
Fully open the door and remove the oven shelves. When
removing the divider, tilt it slightly upwards and grip the
underside to prevent the metal base making contact with the
door glass (Fig.2-10 and Fig.2-11).
We recommend that you place a tea towel or similar on the
door glass before removing the divider. This should prevent
the door inner from scratching.
DO NOT place or slide metallic objects, including
cookware, on the door glass as this may cause
scratching and subsequent failure to occur.
Fig.2-11
Page 15
11
ArtNo.281-0028 - Albertine divider
ArtNo.331-0008 - 90SC
grill pan & trivet
ArtNo.326-0002 - Energy saving shelf
Fig.2-19
Fig.2-15 Fig.2-16
ArtNo.326-0014 - Cradle rack (Falcon)
Fig.2-17 Fig.2-18
Fig.2-20
Fig.2-21
Fig.2-22
Fig.2-13
220°
180°
140°
100°
Fig.2-14
ArtNo.061-0001 - 90 induction - 900S MF oven controls
220°
180°
140°
100°
Fig.2-12
Operating the Oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig.2-12).
Turn the function selector control to a cooking function
(Fig.2-13).
Turn the oven temperature knob to the temperature you
need. The heat indicator light will glow until the oven has
reached the temperature you selected. It will then cycle on
and o during cooking as the oven maintains the selected
temperature (Fig.2-14).
Your oven has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar with each
function. Remember, not all functions will be suitable for all
food types.
Accessories
Oven Shelves
Each cooker is supplied with:
• 1 full capacity shelf (Fig.2-15)
• 3 energy saving shelves (Fig.2-16)
• 1 grill pan tray support (Fig.2-17)
• 2 grill pans and trivets (Fig.2-18)
• 1 divider (Fig.2-19)
Any shelf can be tted in any of the positions. The oven
shelves are retained when pulled forward but can be easily
removed and retted.
To Remove and Ret a Shelf
The shelf has a small recess on either side (Fig.2-20). To
remove the shelf these must be in line with the shelf brackets
(Fig.2-21). Lift and pull the shelf forward (Fig.2-22).
Ret in the reverse order, making sure to push it fully back.
Function selector Temperature selector
Page 16
12
Make sure the inner
rail is forwards
Fig.2-24
Fig.2-23
Fig.2-25
Fig.2-26
Oven Light
Press the button to turn on the oven lights (Fig.2-23).
If one of the oven lights fail, turn o the cooker power supply
before you change the bulb. See the ‘Troubleshooting’ section
for details on how to change an oven light bulb.
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
Slide the drawer out until it stops.
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.2-24). At the same time pull the
drawer forward 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.2-25).
Lift the drawer at its sides and locate one of the drawer rails
(approximately 15 mm) onto an inner side rail (Fig.2-26).
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.
15 mm
Approx.
ArtNo.320-0023
Page 17
13
Using Your Induction Cooker
If you have not used an induction cooker before please be
aware of the following:
Make sure that the pans you have or buy are suitable for use
on the induction hob. Stainless steel, enamelled steel or cast
iron is ideal. Double check before you buy pans – they must
have bases that would attract a magnet.
Allow time to get used to induction cooking; it is fast and
powerful as well as being gentle. When simmering, you may
notice that liquids appear to stop bubbling and then start
again almost immediately. This is perfectly normal.
You may notice a faint vibrating sound coming from the pans
when using the induction hob. Again, this is perfectly normal
and will depend upon the type and style of pans you are
using.
The induction heating elements will phase on and o when
cooking. Although an active cooking zone may appear to
switch on and o, a constant heat is still being supplied to the
base of the pan – this is completely normal.
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.
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 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.
Page 18
14
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 ON LY. 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
Fish
Fillet
Whole
Steak
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
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.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
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.
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)
190 (C/B)
190 (C/B)
190 (C/B)
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)
230 (C/B)
100 (C/B)
160 (C/B)
190 (C/B)
140-150 (C/B)
220 (C)
Fan Oven
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
180
180
180
130
140
140
150
180
210
170
170
190
190
190
220
90
150
180
130-140
210
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.
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.
DocNo.031-0004 - Cooking table - electric & fan single cavity
Page 19
15
5. Cleaning Your Cooker
Isolate the electricity supply before carrying out any major
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 dierent cleaning products – they may
react together with hazardous results.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the
appliance.
Remember to switch the electricity supply back on before
re-using the cooker.
Hob
Daily Care
First of all make sure that all heat indicator lights are o and
that the cooking surface is cool. Apply a small dab of ceramic
cleaning cream in the centre of each area to be cleaned.
Dampen a clean paper towel and work the cream onto the
cooking surface. As a nal step, wipe the cooking surface with
a clean, dry paper towel.
Cleaning Spills
For spills and boil-overs that occur while cooking, turn the
unit o and wipe the area surrounding the hot zone with a
clean paper towel. If a spill (other than a sugary substance) is
on the hot zone, do not clean until the unit has completely
cooled down, and then follow the instructions below
(‘Cleaning Burned-on Spills’).
If you accidentally melt anything on the surface, or if you spill
foods with a high sugar content (preserves, tomato sauce,
fruit juice, etc.), remove the spill IMMEDIATELY with a razor
scraper, while the unit is still hot.
IMPORTANT: Use an oven glove to protect your hand from
potential burns.
Scrape the major spill or melted material from the cooking
zone and push into a cold area. Then, turn the unit ‘OFF’ and
allow it to cool before cleaning further. After the cooking
surface cools down and the heat indicator lights go o, follow
the ‘Daily Care’ procedure outlined above.
Cleaning Burned-on Spills
Make sure that the heat indicator lights are o and that the
hob is cool. Remove the excess burned-on substance with a
single-edged razor scraper. Hold the scraper at an angle of
about 30° to the surface and then scrape o the burned-on
matter (Fig.5-1).
ArtNo.312-0010 Cleaning; scraping the ceramic hob
Fig.5-1
Page 20
16
Control Panel and Oven Doors
Avoid using any abrasive cleaners including cream cleaners.
For best results use liquid detergents.
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.
Ovens
Removing the Oven Linings
Remove the shelves rst. To remove the oven shelf supports
lift until clear of the two supporting holes and pull outwards
(Fig.5-2).
Note: There are specic liners for the left and right-hand sides.
To remove the side panels, simply lift the panel and slide
forwards (Fig.5-3).
Replacing the Oven Linings
To replace the liner the cut-out section must be at the top of
the liner. Slide the liner towards the back of the oven cavity.
When this is in place the shelf supports can be replaced. To
do this, rst insert the bottom of the support in the cut-out
followed by the two hooks at the top.
Oven and Divider
Clean the oven and divider with a proprietary oven cleaner,
suitable for enamel.
IMPORTANT: DO NOT IMMERSE THE DIVIDER IN WATER. This
may cause damage.
ArtNo.281-0019 - Removing the shelf support
ArtNo.281-0020 Removing the liner
Fig.5-2
Fig.5-3
Page 21
17
Cleaning Table
Cleaners listed are available from supermarkets or electrical
retailers as stated (Table 5-1).
For enamelled surfaces use a cleaner that is approved for use
on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe
up any spillages immediately.
Hotplate
Part Finish Recommended Cleaning Method
Induction hob Toughened glass Hot soapy water; cream cleaner/scourer if necessary.
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 or copper Warm soapy water, soft cloth.
Brass Brass polish.
Oven
Part Finish Recommended Cleaning Method
Sides, floor & roof of oven Enamel
Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW
MANUFACTURERS INSTRUCTIONS.
Do not allow contact with the oven elements.
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 22
18
6. Troubleshooting
Interference with and repairs to the hob by
unqualied persons are not allowed. Do not try
and repair the hob as this may result in injury and
damage the hob. Please arrange for repair by a
competent person.
Note: The induction hob is also able to self diagnose
a number of problems and can display information to
the user via the hob control display. Error codes may be
displayed if your hob has developed a fault.
If your appliance reports an error or is not working,
you may be able to rectify the fault by consulting these
instructions for use.
Error code E2 is displayed
The electronic unit is too hot. Please check the
installation of the cooker; make sure that there is
sucient ventilation. In extreme cases if you have
allowed a cooking utensil to boil dry, this error code
may also be displayed.
If in doubt please consult your installer or a qualied
repair engineer.
Error code U400 is displayed
The cooker has been incorrectly connected. The control
will switch o after approximately 1 second and the
error code will be permanently displayed.
Consult your installer or a qualied repair engineer.
Error code ER followed by a number is displayed
The appliance has developed an internal technical fault
that cannot be rectied by the user.
Please consult your installer or a qualied repair
engineer.
The fuse blows or the RCD trips regularly
Please consult your installer or a qualied repair
engineer.
You cannot switch your induction hob on
Has the wiring system in the house blown a fuse or
tripped an RCD?
Has the hob been correctly connected to the mains
supply?
Has the child lock function been activated? Please refer
to the instructions for use section about this function.
Are you using suitable cookware, please refer to the
instructions for use about selection of the correct
cookware.
The induction hob is noisy
When using the induction hob there may be some
‘noise’ emitted from the pan. This is normal and may be
most noticeable when cooking on high power settings
or if 5 pans are used simultaneously. The type of pan
may also contribute to induction ‘noise’.
A crack has appeared in the hob surface
Disconnect the cooker immediately from the power
supply and arrange for its repair.
Do not use the cooker until after the repair.
My hob is scratched
Always use the cleaning methods recommended in this
guide, and make sure that the pan bottoms are smooth
and clean.
Marks from aluminium and copper pans as well as
mineral deposits from water or food can be removed
with a cleaning cream.
Marks from mineral deposits from water or food can be
removed with a cleaning cream.
However, tiny scratches are not removable but will
become less visible in time as a result of cleaning.
Metal markings on the hob surface
Do not slide aluminium or copper pans across the
ceramic hob surface. Marks from aluminium and copper
pans as well as mineral deposits from water or food can
be removed with a suitable cleaning cream.
Steam is coming from the oven
When cooking foods with a 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.
An oven fan is noisy
The note of the oven fan may change as the oven heats
up – this is perfectly normal.
What cleaning materials are recommended for the
cooker?
See the ‘Cleaning’ section for a full list of recommended
cleaning materials.
We do not recommend corrosive or caustic cleaners
as these may damage your cooker.
The knobs get hot when I use the oven, can I avoid this?
Yes, this is caused by heat rising from the oven, and
heating them up. Do not leave the oven door open.
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 organisations will charge for their call
outs if they are correcting work carried out by your
original installer. It’s in your interest to track down your
original installer.
Page 23
19
Food is cooking too slowly, too quickly, or burning
Cooking times may dier from your previous
oven. Check that you are using the recommended
temperatures and shelf positions. See the oven cooking
guide section of the instructions. 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. Try cooking at a higher temperature setting.
The oven is not cooking evenly
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 sheet is put into
the oven, make sure it is placed centrally on the shelf.
Check that the door seal is not damaged.
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 circuit breaker?
Have you set a cooking function?
Oven temperature getting hotter as the cooker gets older
If turning the knob down has not worked or only
worked for a short time then you may need a new
thermostat. This should be tted by a service person.
An oven light is not working
The bulb has probably burnt out. You can buy a
replacement bulb (which is not covered under the
warranty) from a good electrical shop. Ask for a 15 W
230 V lamp, FOR OVENS. It must be a special bulb, heat
resistant to 300 °C (Fig.6-1).
Turn o the power at the circuit breaker.
Make sure the oven is cool. Open the oven door and
remove the oven shelves.
Unscrew the bulb cover by turning counter-clockwise. It
may be very sti (Fig.6-2).
Taking care to protect your ngers in case the bulb
should shatter, unscrew the old bulb.
Screw in the new bulb; screw back the bulb cover. Turn
on the circuit breaker and check that the bulb now
lights.
ArtNo.324-0005 Oven light bulb
Fig.6-1
ArtNo.324-0007 Unscrewing the bulb cover
Fig.6-2
Page 24
INSTALLATION
Check the appliance is electrically safe when you have nished.
20
You will need the following equipment to complete the
cooker installation satisfactorily:
• Multimeter (for electrical checks).
• Stability bracket.
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-bladed screwdriver
7. Spirit level
8. Pencil
9. Adjustable spanner
10. 13 mm spanner or socket wrench
Checking the parts:
Full capacity shelf Grill pan tray support
ArtNo.326-0004 - Cradle shelf
2 grill pans and trivets 3 energy saving shelves
ArtNo.331-0008 - 90SC
grill pan & trivet
ArtNo.326-0002 - Energy saving shelf
Divider Plinth
ArtNo.281-0028 - Albertine divider
ArtNo.350-0005 - 90 plinth
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.
ArtNo.050-0011 - Installer information table
Installer’s Name
Appliance Serial Number
Installer’s Telephone Number
Installer’s Company
Safety Requirements
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.
The appliance must be installed in accordance with
the regulations in force and only in a well ventilated
space.
Read these instructions before installing or using
the appliance.
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.
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.
7. Installation
Page 25
INSTALLATION
Check the appliance is electrically safe when you have nished.
21
220°
180°
140°
100°
75mm
min
75mm
min
800mm
min
912mm min
937mm max
900mm
2.5mm 2.5mm
Fig.7-1
Fig.7-3
ArtNo.092-0006 - 900S DF min positions above cooker
220°
180°
140°
100°
410 mm min
900 mm min*
2.5 mm2.5 mm
**
Fig.7-2
Positioning the Cooker
The diagrams show the minimum recommended distance
from the cooker to nearby surfaces (Fig.7-1 and Fig.7-2).
The cooker should not be placed on a base.
The 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 25mm.
A minimum space of 800 mm is required between the top of
the hotplate and a horizontal combustible surface.
*Any cookerhood should be installed in accordance with the
hood manufacturer’s instructions.
**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 905 mm between units to allow for
moving the cooker. If a ush t is required, t the cooker up
to the unit at one side then t the unit the other side. Do not
box the cooker in – it must be possible to move the cooker in
and out for cleaning and servicing.
If the cooker is not installed between units, a side panel
extension that closes the gap to the wall at the rear is
available as an optional extra kit.
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 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.
Removing the Drawer
Pull the drawer right out.
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.7-3). At the same
time pull the drawer forwards and away from the side rails.
For safety reasons push the drawer runners back out of the
way and put the drawer somewhere safe until the installation
is complete.
Page 26
INSTALLATION
Check the appliance is electrically safe when you have nished.
22
ArtNo.010-0004 Moving the cooker
ArtNo.325-0002 - BI oven removing the door
Fig.7-7
Fig.7-6
Fig.7-5
Removing the Oven Door
To remove the door, open the door fully. Swivel the locking ‘U’
clips forward to the locking position (Fig.7-4). Grip the sides
of the door, lift upwards and then slide the door forwards
(Fig.7-5) and remove.
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.7-6). 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. Grip the
fascia panel and lift the front of the cooker slightly (Fig.7-7).
Carefully push the cooker backwards o the pack base.
Remove the pack base. Position the cooker close to its nal
position, leaving just enough space to get behind it.
DO NOT use the control knobs to manoeuvre the
cooker.
Fig.7-4
Page 27
INSTALLATION
Check the appliance is electrically safe when you have nished.
23
Cooker
Outer stability
bracket
Floor
Wall
3 mm min
Typical wall mounting
ArtNo.070-0014 - Stability bracket - Wall fitting
Cooker
Stability bracket
Floor
3 mm min
Typical oor mounting
Levelling
You are recommended to use a spirit level on a shelf in the
oven 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, turn the
adjusting nuts at the front bottom corners of the cooker.
To set the front feet turn the bases to raise or lower.
Fitting the Stability Bracket
A suitable stability device is shown in Fig.7-8 and Fig.7-9.
When using a stability bracket (Fig.7-8 and Fig.7-9), then
adjust the bracket to give the smallest practicable clearance
between the bracket and the engagement slot in the rear of
the cooker.
Fit the bracket so that it engages as far as possible over the
chassis of the cooker.
Fig.7-8
Fig.7-9
Page 28
INSTALLATION
Check the appliance is electrically safe when you have nished.
24
Electrical Connection
The cooker must be installed by a qualied electrician, in
accordance with all relevant British Standards/Codes of
Practice (in particular BS 7671), or with the relevant national
and local regulations.
WARNING: THE APPLIANCE MUST BE EARTHED.
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.7-10 and Fig.7-11). Check that the links are
correctly tted and that the terminal screws are tight.
Secure the mains cable using the cable clamp.
Final Checks
Hob Check
Check each cooking zone in turn. Be sure to use pans of the
correct size and material.
Oven Check
Turn on the oven. Check the oven fans start to turn and that
the oven heats up.
Note: The oven light bulbs are not included in the guarantee.
ArtNo.130-0010 Electrical connections single-phase
L
N
230 V ac 50 Hz
10 mm² max
6 mm² max
Fig.7-10
L1
N
L3
L2
3N ac
230/400 V 50 Hz
6 mm² max
10 mm² max
6 mm² max
Fig.7-11
Page 29
INSTALLATION
Check the appliance is electrically safe when you have nished.
25
Final Fitting
Fitting the Plinth
Remove the 3 screws for the plinth mounts along the front
bottom edge of the cooker (Fig.7-12). Fasten the plinth using
these screws (alternative colour screws can be found in the
loose parts pack).
Refitting the Drawer
To ret the drawer in the cooker, pull the side rails fully out
(Fig.7-13). Make sure the inner rail is forwards.
Carefully move the drawer back between the rails and rest it
on the side rails (Fig.7-14).
Push the drawer back until the clips click into place.
Refitting the Oven Door
To ret the door, slide the hinges back into their slots. Rotate
the locking ‘U’ clips back to t onto the hinges.
Customer Care
Please complete your details in this guide, inform the user
how to operate the cooker and hand over the Instructions.
Thank you.
ArtNo.350-0012 - Securing the plinth
Fig.7-12
Make sure the inner
rail is forwards
Fig.7-14
Fig.7-13
Page 30
26
8. Circuit Diagrams
Induction Hob Circuit Digram
E
Hob Display
Induction unit
Induction Hob Circuit Diagram
Left Front
1
Left Rear
2
Centre
5
Right Rear
3
Right Front
4
6 way connector
6 way connector
br
br
br br
br
br
br
br
gbbbrbr
Interface
board
x1
x5
x3x4
x2
x6
5431 2 E
Code Colour
br Brown
b Blue
g Green
Page 31
27
L1 L1
N N
bl
gy
w
y
o
bl
gy
w
y
o
v
v
r (f)
r
r
r
br
r
r
v
br
b
bk
bk
v
v
v
br
br
br
r
b
w w
bb
bk
bk
bk
r
bk
r (f)
r (f)
r (f)
v
b
b
Clear boots
Black boots
J
F
P
N
A
B
I
E
Q
M
H
D
P
L
R
G
C
O
K
Code Description
A Function controller
B Temperature controller
C Right-hand bottom element
D Right-hand top element (outer)
E Right-hand top element (inner)
F Right-hand fan element
G Right-hand fan
H Cooling fan
I Left-hand bottom element
Code Colour
b Blue
br Brown
bk Black
or Orange
r Red
v Violet
w White
y Yellow
g/y Green/yellow
gr Grey
r(f) Red (ag)
Code Description
J Left-hand top element (outer)
K Left-hand top element (inner)
L Left-hand fan element
M Left-hand fan
N Thermostat protection
O Oven neon
P Oven lights
Q Oven light switch
R Divider switch
Oven Circuit Diagram
Page 32
28
9. Technical Data
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Inside base drawer of cavity. Remove the drawer (see ‘Overview’ ‘Storage’ for details).
COUNTRY OF DESTINATION: GB, IE, FR, NL, DE, SE, AT, BE, CH.
Connections
Electric 230 / 400 V 50 Hz
Dimensions
Overall height minimum 915 mm maximum 942 mm
Overall width 900 mm
Overall depth 600 mm to fascia; 660 mm over handles
Minimum space for cooktop 800 mm
See ‘Positioning of Cooker’.
Ratings
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 2.3 kW
Boost: 3.7 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.4 kW
Boost: 2.2 kW
Efficiencies
Oven Multi-function Oven
Maximum power output @ 230 V 50 Hz 3.49 kW
Energy eciency class on a scale of A (more ecient) to G (less ecient) A
Energy consumption based on standard load 0.99 kWh
Usable volume (litres) 115
Size Large
Time to cook standard load 44 minutes
Surface area of grid 2400 cm²
Maximum total electric load 230 V (including oven fans, lights, etc.): 14.2 kW.
Page 33
29
If consultation or technical assistance is needed, please
provide the local authorised service agent with the purchase
invoice and the product code/serial number.
This information is on the appliance data badge. This is
located inside the drawer cavity base. For removal of the
drawer see the ‘Overview / Storage’ section.
The 3 years free maintenance for the operation of the
appliance started from the date of purchase of this product.
Any cosmetic damage to the appliance must be reported
within 90 days of delivery.
For in-warranty service please call: 0845 6035312.
For general enquiries please call: 0870 7895107.
If You Have a Problem
In the unlikely event that you have a problem with your
appliance, please refer to the rest of this booklet, especially
the ’Troubleshooting’ section, rst to check that you are using
the appliance correctly.
If you are still having diculty, contact your retailer.
10. Warranty/After Sales Service
Notes
If your appliance is outside the 3 year warranty period, our
service provider may charge for this visit.
If you request an engineer to visit and the fault is not the
responsibility of the manufacturer, our service provider
reserves the right to make a charge.
Appointments not kept by you may be subject to a charge.
Out of Warranty
We recommend that our appliances are serviced regularly
throughout their life to maintain the best performance and
eciency.
Any servicing work should only be carried out by technically
competent and suitably qualied personnel.
Spare Parts
To maintain optimum and safe performance, only use
genuine parts. Do not use reconditioned or unauthorised
controls. Contact your retailer.
Page 34
30
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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