Falcon PROFESSIONAL 90 Dual Fuel, 90 Dual Fuel User's Manual And Installation Instructions
PROFESSIONAL 90 Dual Fuel
&
Falcon 90 Dual Fuel
Users Guide and Installation Instructions
U1 237 01
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Australia
Contents
2 Minute Tour Page 3
The hotplate burners Page 7
The griddle Page 7
The grill Page 7
The Ovens Page 8
Main Oven shelves Page 8
The Handyrack (main oven) Page 9
Tall oven shelves Page 9
Cooking using the timer Page 10
The clock Page 11
Oven cooking guide Page 12
Cleaning your cooker Page 13
Moving your cooker Page 16
Troubleshooting Page 17
General Safety Instructions Page 19
Service and spares Page 21
Installation Page 22
Servicing Notes Page 31
Conversion to another gas Page 35
Technical Data Page 38
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3
2 Minute Tour
Be safe
You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and
moisture. 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. For more detail see the Installation Instructions.
If you have not used a gas cooker before, we recommend you read pages 19 & 20 where we describe
some basic guidelines on how to use a gas cooker safely.
Gas and Electricity on
Make sure that the gas supply is turned on and that the cooker is wired in and switched on.
The cooker needs electricity.
Peculiar smells
When you first use your cooker it may give off a slight odour. This should stop after a little use.
HOTPLATE BURNERS
More about the burners on page 8
1 2
Simmering aids, such as
asbestos or mesh mats, are
NOT recommended. They will
reduce burner performance and
could damage the pan supports.
4 5
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. The minimum
pan diameter recommended is
120mm.
The Wok burner is designed to
provide even heat over a large
area. It is ideal for large pans
and stir frying. For heating smaller
pans the smaller burners may be
more efficient.
2 Minute Tour continues over the page...
The drawing by each knob
indicates which burner that knob
controls. Push in and turn a
knob to the large flame symbol ( )
and press the igniter button or light
with a match.
Make sure flames are under the
pans. Using a lid will help the
contents boil more quickly.
Pans and kettles with concave bases
or down turned base rims should not
be used.
Adjust the flame height to suit
by turning the knob. On this
cooker the low position is
beyond high, not between high and
off. The small flame marks the ‘low
position’. Turn the knob towards it
after the contents of a pan have
boiled.
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2 Minute Tour - continued
Preheat the griddle for a
maximum of 5 minutes before
adding food. Leaving it longer
may cause damage. The controls
can be turned to a lower position
simply by turning the control knobs
towards the lower position marked
with the small flame symbol.
Position the griddle over the
hotplate burners resting on the
pan support. The griddle can be
lightly brushed with cooking oil
before use. Light the hotplate
burners. Adjust the flame heights to
suit.
4
Don’t put it crossways - it will
not fit properly and will be
unstable.
Don’t put it on the Wok burner - it is
not designed to fit the Wok burner
pan support.
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3
The griddle fits a single pan
support, front to back. It is
designed for cooking food on
directly. Don’t use pans of any
kind on it. The griddle surface is nonstick and metal cooking utensils (e.g.
spatulas) will damage the surface.
Use heat resistant plastic or wooden
utensils.
1
Always leave space around the
griddle for the gases to escape.
Never fit two griddles side by
side. Large pans should also be
spaced well apart. The maximum
pan base diameter is 250mm.
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GRIDDLE
More about the griddle on page 7
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CAUTION: Accessible parts may be hot when the grill is in use. Young children should be
kept away.
GRILL
More about the grill on page 8
1 2
3
5
4
2 Minute Tour continues over the page...
The grill has two elements that
allow either the whole area of
the pan to be heated or only the
right hand half of the grill pan to
be heated.
Turn the knob to position 3.
After placing your food on the
grill tray pan, slide the grill pan
onto the side supports just
below the elements. Make sure it is
pushed right in and touches the
backstop.
Remove the pan from the
bottom of the grill compartment.
For best results preheat for 2
minutes with the grill pan in
position. After placing your food
on the grill pan grid, slide the
grill pan onto the side supports.
Adjust the grill heat to suit by turning
the knob.
Make sure it is pushed right in and
touches the back stop.
Never close the grill door when
the grill is on.
The grill pan grid can be turned
over to give two grilling
positions.
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THE OVENS
More about the ovens on page 9
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2
3
Turn the oven knob to the
temperature you need.
The oven indicator light will glow
until the oven has reached the
temperature you selected. It will
then cycle on and off during cooking.
When cooking foods with high
water content (e.g. oven chips)
there may be some steam
visible at the grille at the rear of the
hotplate. This is perfectly normal
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The fan only setting. The fan
circulates air inside the oven but
the heating element is not
turned on. This setting is useful for
defrosting frozen foods.
Whole chickens and large joints of
meat should be defrosted in the
refrigerator. Do not defrost in a warm
oven or whilst the adjoining oven is
hot.
The fans in both ovens circulate
hot air continuously, which
means faster more even
cooking.
The recommended cooking
temperatures for a fanned oven are
generally lower than a non-fanned
oven.
You can use the timer to turn
just one oven or both on and off
automatically. The start and
stop time must be the same for both
ovens but different cooking
temperatures can be set.
To set the time of day
More about the clock on page 10
Press and hold as above. At the
same time, press (-) or (+) until the
correct time shows. Don’t forget it’s a
24 hour clock. If you make a mistake
or press the wrong button, turn off
the power supply for a minute or two
and start again.
Handyrack
More about the Handyrack on page
8.
The Handyrack fits to the left hand
oven door only and should only be
used with the supplied meat tin; any
other vessel could be unstable.
Food cooking on it is easy to attend
to, because it’s accessible when the
door is open. It can be fitted at two
different heights. One of the oven
shelves must be removed and the
other positioned to suit.
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.
Oven light
Press the button to turn on the oven
light.
Warning - if the oven light fails,
turn off the power supply
before
you change the bulb to avoid the
possibility of electric shock. See
the ‘Troubleshooting’ section for
details on how to change an oven
light bulb.
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The hotplate burners
You should read ‘hotplate burners’ in the ‘2
Minute Tour’ before all the following
information
If a burner flame goes out, turn the control knob
off and leave it for one minute before relighting it.
You can remove the burner parts for
cleaning, see page 14.
You should wipe the enamel top surface of the
cooker around the hotplate burners as soon as
possible after spills occur. Try to wipe them off
while the enamel is still warm.
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.
The minimum pan diameter recommended is
120mm. Smaller pans will be unstable.
Pans and kettles with down turned base rims
should not be used.
The griddle
You should read ‘griddle’ in the 2 Minute Tour
before all the following information
Use the following heat settings as a guide for
griddle cooking.
High/medium:
Drop scones, Bacon, Chops, Steak, Burgers.
Medium/low:
Potato cakes, Eggs, Fish cakes.
Experience will soon familiarise you with the
correct setting to use for cooking.
After cooking allow the griddle to cool before
cleaning.
Don’t put it on the Wok burner - it is not designed
to fit the Wok burner pan support.
The grill
You should read ‘grill’ in the 2 Minute Tour’
before all the following information
Never close the grill door while the grill is
on.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
The grill door has a rest position, just before
it is fully open. Use this when you want to
open the left hand oven door and use the
grill at the same time.
For best results, especially on toast, preheat the
grill with the grill pan in the cooking position for
two minutes before use.
The grill trivet can be removed and the food
placed on it while you are waiting for the grill
to preheat.
The grill pan grid can be turned over to give two
grilling positions.
You can brown the top of dishes cooked in the
oven, under the grill. Remove the grill trivet and
place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill
cavity.
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The Ovens
You should read ‘the oven’ in the ‘2 Minute
Tour’ before all the following information
Both ovens are fanned ovens. The fan circulates
hot air continuously which results in faster heat
transfer to the food.
Before using for the first time, heat the ovens to
200°C for 30 minutes to dispel manufacturing
odours.
The wire shelves should always be pushed firmly
to the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep
all trays and containers away from the sides of
the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended
size of a baking tray is 320mm by 305mm for the
main oven and 180mm by 280mm for the Tall
oven.
Cooking high moisture
content foods can create
a ‘steam burst’, when the
oven door is opened.
When opening the oven
stand well back and allow
any steam to disperse.
When the oven is on, don’t
leave the door open for
longer than necessary,
otherwise the knobs may get
very hot.
• Always leave a ‘fingers width’ between dishes
on the same shelf This allows the heat to
circulate freely around them.
• The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes
are avoided. Cover meat when cooking.
•
To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
• Sufficient heat rises out of the oven while
cooking to warm plates in the grill
compartment.
•
If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Main Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refitted.
To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until the
ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back. The Handyrack
(main oven)
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You should read ‘Handyrack’ in the 2 Minute
Tour before all the following information
The maximum weight which can be held by the
Handyrack is 5.5kg (12lb). It should only be used
with the supplied meat tin which is designed to fit
the Handyrack. Any other vessel could be
unstable.
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven or standing on
the base of the oven
When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.
The Handyrack (main oven)
You should read ‘Handyrack’ in the 2 Minute
Tour before all the following information
The maximum weight which can be held by the
Handyrack is 5.5kg (12lb). It should only be used
with the supplied meat tin which is designed to fit
the Handyrack. Any other vessel could be
unstable.
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven or standing on
the base of the oven
When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.
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.
Tall oven shelves
The tall oven is supplied with
four normal cooking
shelves and a plate
warming shelf.
When using the tall oven you can cook on all
four shelves at the same
time; but make sure they are
well spaced out to allow the
hot air to circulate.
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Cooking using the timer
The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but
different cooking temperatures can be set.
If you want to turn one of the ovens on at
the same time as the timer is set for
automatic cooking, you must wait until
the timer has turned on the oven/ ovens
first. Then you can adjust either of them
manually in the normal way.
You can set the oven to turn on any time over
the following 24 hour period
If you want to cook more than one dish,
choose dishes that require approximately
the same time. However, dishes can be
‘slowed down’ slightly by using small
containers and covering them with
aluminium foil, or ‘speeded up’ slightly by
cooking smaller quantities or placing in
larger containers.
Very perishable foods such as pork or fish
should be avoided if a long delay period is
planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay
period, as fermentation may take place.
To avoid curdling, cream should be
added to dishes just before serving.
Fresh vegetables, which may discolour during a
delay period, should be coated in melted fat or
immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures
on top of uncooked pastry are only satisfactory if
there is a short delay period. Dishes containing
leftover cooked meat or poultry should not be
cooked automatically if there is a delay period.
Whole poultry must be thoroughly
defrosted before placing in the oven.
Check that meat and poultry are fully
cooked before serving.
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To set the correct time of day.
See the ‘2 Minute Tour’ at the beginning of this
guide.
To time something that’s cooking
(minute minder)
Press and hold as above. At the same time press
(-) or (+) until the time you want to cook for is
shown, as below.
You can check time remaining by pressing
and cancel the beeper by pressing
To stop automatically
Use when you have started the oven manually.
Press and hold as above. At the same time press
(-) or (+) until your required ‘Stop Time’ shows.
AUTO will show in the display. When your
cooking is finished the beeper sounds. TURN
THE OVEN KNOB TO 0 FIRST, then press
once to stop the beep, press again to return to
manual cooking.
The clock
To start and stop the oven automatically
Before you set the clock, you must have two
numbers clearly in mind.
The ‘cook period’, which is the period of time
you want the oven to cook.
The ‘stop time’, which is the time of day you
want the oven to stop cooking.
You cannot set a start time directly - this is set
automatically by setting the cooking period and
stop time.
Press and hold as above. At the same time
press (-) or (+) until your required ‘cook period’
shows.
Then press and hold as above. At the same
time press (-) or (+) until your required ‘stop
time’ shows.
AUTO will show in the display.
Set the oven to the required temperature.
When your cooking is finished the beeper
sounds. TURN THE OVEN KNOB TO 0 FIRST,
then press
once to stop the beep, press
again to return to manual cooking.
If you are out, don’t worry about the beeper
going off, it stops after a while. When you
return, TURN THE OVEN KNOB TO 0 FIRST,
then press
twice, to return to manual
cooking.
AUTO is showing, you want to reset to
manual cooking.
When cancelling an automatic setting, any
cooking time already set must be returned to
0.00 before you can return to manual, by
pressing the
button.
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Oven cooking guide
Main & Tall Oven
Food Temperature Approximate Cooking Time
Fish
180°C Fillets 15-20mins.
180°C Whole 10mins.per 500g + 10mins.
180°C Steaks according to thickness.
ROAST MEATS
Beef with bone 150°C 20-25mins. per 500g + 20-25mins.
190°C 15-20mins. per 500g + 15-20mins.
Beef without bone 150°C 30-35mins. per 500g + 30-35mins.
190°C 20-25mins. per 500g + 20-25mins.
Lamb 150°C 30-35mins. per 500g + 30-35mins.
190°C 25-35mins. per 500g + 25-30mins.
Pork 150°C 35-40mins. per 500g + 35-40mins.
190°C 25-30mins. per 500g + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per 500g to above cooking times or cook at 200°C for 20mins. then 160°C
for remainder.
Thoroughly thaw frozen joints and poultry before cooking.
POULTRY
Chicken 150°C 20-25mins. per 500g + 20-25mins.
190°C 15-20mins. per 500g + 15-20mins.
Turkey 150°C 20-25mins. per 500g + 20-25mins.
200°C 15-20mins. per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins. then 160°C for remainder.
Prepacked (fresh or frozen) follow packers cooking times
THOROUGHLY THAW FROZEN POULTRY BEFORE COOKING
CASSEROLE 140°C 2-4hrs according to recipe.
YORKSHIRE PUDDING 200°C Large tin 30-35mins. Individual 10-20mins.
CAKES
Very Rich Fruit 140°C 45-50mins. per 500g mixture
Rich fruit (180mm) 145°C 21/2-3hrs.
Madeira (180mm) 150°C 80-90mins.
Queen Cakes 170°C 15-25mins.
Scones 200°C 10-15mins.
Victoria Sandwich 170°C 20-30mins.
PASTRIES
Plate Tart 190°C 45-50mins.
Fruit Pie 190°C 35-40mins.
Tartlets 190°C 15-20mins. according to size.
Puff Pastry 200°C 20-40mins. according to size.
BREAD 200°C 20-30mins.
MERINGUES 100°C 2-21/2hrs
PUDDINGS
Baked Egg Custard 150°C 45mins.-1hr.
Baked sponge pudding 180°C 40-45mins.
Milk pudding 150°C 2-3hrs
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