Page 1
T100628 Ref. 1
GAS CHIEFTAIN RANGES,
BOILING TABLES and OVENS
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These Appliances have been CE-marked on the basis of compliance with the Gas Appliance Directive
for the Countries, Gas Types and Pressures as stated on the Data Plate.
These Appliances MUST BE installed by a competent person in compliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in force at the time. Particular attention MUST be paid
to the following:
Gas Safety (Installation & Use) Regulations
Health and Safety at Work Act
Furthermore, if a need arises to convert the Appliance for use with another gas, a competent person must be
consulted. Those parts which have been protected by the manufacturer MUST NOT be adjusted by the User.
Users should be conversant with the appropriate provisions of the Fire Precautions Act and the requirements of
the Gas Safety Regulations. in particular the need for regular servicing by a competent person to ensure the
continued safe and efficient performance of the Appliance.
WARNING - TO PREVENT SHOCKS, ALL APPLIANCES WHETHER
GAS OR ELECTRIC, MUST BE EARTHED
Upon receipt of the User's Instruction manual, the installer should instruct the responsible person(s) of the
correct operation and maintenance of the Appliance.
This equipment is ONLY FOR PROFESSIONAL USE, and shall be operated by QUALIFIED persons. It is the
responsibility of the Supervisor or equivalent to ensure that users wear SUITABLE PROTECTIVE CLOTHING
and to draw attention to the fact that, some parts will, by necessity, become VERY HOT and will cause burns if
touched accidentally.
At end of unit life, dispose of appliance and any replacement parts in a safe manner, via a licenced waste
handler. Units are designed to be dismantled easily and recycling of all material is encouraged whenever
practicable.
WEEE Directive Registration No. WEE/DC0059TT/PRO
At end of unit life, dispose of appliance and any replacement parts
in a safe manner, via a licenced waste handler.
Units are designed to be dismantled easily and recycling of all
material is encouraged whenever practicable.
Falcon Foodservice Equipment
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
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SECTION 1 - GENERAL DESCRIPTION
1.1 Control Knob Details
G1006X Open Top Range
Open Top Taps
Oven Flame Failure
Gas Control
Piezo
Unit
(Inside) Oven Thermostat
Bottom Front Panel
G1006BX Solid Top Range
Solid Top Tap
Oven Flame Failure
Gas Control
Piezo
Unit
(Inside) Oven Thermostat
Bottom Front Panel
G1006FX Twin Bullseye Range
Solid Top Taps
Oven Flame Failure
Gas Control
Piezo
Unit
(Inside) Oven Thermostat
Bottom Front Panel
G1066X Open Top Range
Open Top Taps
Oven Flame Failure
Gas Control
Piezo
Unit
(Inside) Oven Thermostat
Bottom Front Panel
G1026X Open Top Boiling Table
Open Top Taps
G1026BX Solid Top Boiling Table
Solid Top
Flame Failure
Gas Tap
G1060X Open Top Boiling Table
Open Top
Taps
G1016X Single Tier Oven
Oven Flame
Failure
Gas Control
Piezo Unit
(Inside)
Oven
Thermostat
Bottom Front
Panel
G1016X/2 Double Tier Oven
Oven Flame
Failure Gas
Control
Piezo Unit
(Inside) Oven
Thermostat
Bottom Front
Panel
SECTION 2 LIGHTING AND OPERATIONS
LIGHTING THE BURNER
2.1 Open Top Burners
All taps incorporate a flame failure facility.
The burners are of equal power and the tap which
controls a specific burner is identified by the icon
adjacent to the tap. See Figures 1 and 2.
Rear Left Front Left Front Right Rear Right
Figure 1 - G1006X and G1026X Open Top
Rear Front Rear Front Front Rear
Left Left Centre Centre Right Right
Figure 2 - G1066X and G1060X Open Top
To Light A Burner
Turn control knob to full flame position. Push knob in
fully and apply a lit taper to burner. Continue to hold
knob in for 20 seconds before release. Observe that
burner remains lit.
If burner fails to light, wait 3 minutes and repeat.
To Extinguish The Burner
Turn tap fully clockwise to OFF position.
Using The Open Top
The open top burner can support pot sizes of 220mm
to 460mm diameter.
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For best energy performance, the pan should be
centred over the burner. Avoid flames licking up the
side of pan as this wastes energy and overheats
handles. Adjust gas control to suit pan diameter.
Very large pans are best located over the front
burners.
2.2 SOLID TOP
2.2.1 G1006BX/G1026BX
The single solid hotplate is composed of two filling
plates, one ring and one centre bullseye. A radial
burner is located centrally below hotplate and is
operated by related control knob. See Figure 3 to
identify tap markings.
LH Knob RH Knob
Figure 3
2.2.2 G1006FX
The twin hotplate version has four filling plates, two
rings and two centre bullseyes. Burners are located
centrally below toward front of each hotplate.
The controls are indicated by corresponding markings
on facia. See Figure 3 to identify markings.
Warning
If burner is extinguished intentionally or
otherwise, NO attempt to re-light the unit should be
made until at least 3 minutes have elapsed.
The procedure for lighting a burner, is as follows
(Refer to Figure 3) -
1. Remove centre bullseye using special tool
provided.
2. Have a lit taper or match ready in one hand.
3. With other hand, push control knob in and turn it
anti-clockwise until knob marking is aligned with
ignition symbol on panel.
4. Apply taper or match to pilot, keep knob pushed in.
5. Release knob after approximately 20 seconds.
Pilot should remain alight. If not, push in control
knob and turn it clockwise to off position.
Wait 3 minutes, then repeat form Step 2.
6. Having established pilot flame, replace centre
bullseye.
7. Turn knob anti-clockwise to full flame symbol.
8. If desired, burner can be turned down to low or
simmer setting by turning knob fully anti-clockwise
to the flame symbol.
To Turn the Burner OFF
9. To turn a burner down but leaving it lit, turn knob to
ignition symbol on panel.
10. To extinguish a burner, push knob in and turn to
off position.
Note
Most turning movements of control knob have to be
preceded by pushing it in.
Using the Solid Top
Getting the best out of this type of heat source is
largely a matter of experience, coupled with the
requirements of the task in hand. For certain
applications such as heating a pot quickly, it is
expedient to remove centre ring and place pot directly
over burner. If it is necessary to heat the entire
surface, the ring must be in position.
In the interests of economy, it is recommended that
the unit should not be left unattended on full setting.
If it is necessary to keep the hob area hot for any
length of time, the control should be set to low.
Never leave the gas on without a pot when the centre
ring has been removed as such practice wastes
energy. The hottest area of the plate is the centre of
the bullseye and toward the rear. The front and sides
are cooler.
2.3 OVEN
The oven controls are located on RH side of unit.
These consist of a thermostat and a multi-purpose
tap/flame supervision control. A piezo igniter i s
located behind lower hinged panel to ignite pilot
burner.
Warning
If pilot burner is extinguished either intentionally or
otherwise, no attempt to re-light the gas should be
made until at least 3 minutes have elapsed.
The procedure for lighting burner is as follows:
1. Lower bottom front panel.
2. Turn thermostat knob to 275
o
C.
3. Push tap in and turn it anti-clockwise to ignition
position.
4. Holding tap fully in, press igniter button and
observe that pilot lights. If it does not light,
repeatedly press igniter button until it does.
5. When burner is lit, continue to hold tap fully in for
20 seconds then release it. If burner goes out,
push in control knob and turn it clockwise to off
position. Wait for 3 minutes, then repeat from (3).
6. When burner is established, turn tap anti-clockwise
to full flame position. (large symbol), thus lighting
the burner.
7. Turn thermostat knob to setting required.
8. Close bottom front panel.
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o
C Condition
125 - 150 Low Heat
175 Moderate
200 - 225 Fairly Hot
250 Hot
275 Very Hot
PUDDINGS
Temp.
Setting
Shelf
Position
Time
Custard
165 40 to 60 mins
Milk
150 45 to 90 mins
Yorkshire
Pudding
240 33 to 40 mins
PASTRY
Temp.
Setting
Shelf
Position
Time
Fruit Pies
225 35 to 45 mins
Plate Tart
225 30 to 40 mins
Puff & Rough
Puff Tarts
250 15 to 25 mins
Sausage
Rolls
250 20 to 25 mins
Scones
260 10 to 15 mins
CAKES
Temp.
Setting
Shelf
Position
Time
Slab Cake
(Rich)
150 3 hours
11/2" Slab
Sponge
200 25 to 35 mins
Queen
Cakes
200 20 to 25 mins
Sponge
Sandwich
200 20 to 25 mins
Very Rich
Cake(Xmas)
150 3 2to21/2hours
Bread
Rolls
250
as Slab
Cake
15 to 25 mins
3 for
single
tray,
2&4
for two
trays
3 for
single
tray,
2&4
for two
trays
Low Flame Setting
9. Push in tap and turn it anti-clockwise to low flame
position (small flame symbol). This setting
provides gentle heat only and is not suitable for
heavy load cooking.
To Turn the burner OFF
10. To turn down oven burner to ignition rate, turn
knob to ignition symbol position.
11. To turn off main burner and pilot, push in knob
and turn it to OFF position. Turn thermostat knob
to OFF position also.
Using the Oven
Oven temperature is controlled automatically by a
thermostat. Leave burner tap full on during the period
the oven is in use. The following cooking charts give
basic temperatures and times required but for best
performance, the following instructions should be
carried out.
Shelves
Two shelves are supplied with unit which can be
supported in any of four different positions within the
oven. When two shelves are used, they should be
positioned with at least one shelf space left between
them (i.e. top and third top or second top and bottom
positions). Always push shelves all the way to oven
rear and ensure they are inserted correctly,
Shelf stops at the rear should be pointing upwards.
Tray Size
Tray sizes up to a maximum of 650 mm x 530 mm
can be used. Smaller trays should be placed centrally
on the shelves.
The oven accommodates 2/1 gastronorm trays.
Pre-heat Time
Allow at least 45 minutes to heat the oven up from
cold before loading with food.
Put the food in quickly to minimise heat loss and close
the door firmly after insertion.
SECTION 3 - COOKING HINTS
3.1 Small cakes, scones etc,
When preparing two trays, the upper tray will be
cooked first. It should then be removed from the oven
and the lower tray raised to the upper position.
3.2 Yorkshire Puddings etc, in baking tins
When cooking on two shelves, the upper and lower
tins should be interchanged half-way through the
cooking process.
3.3 Fruit cakes in large tins
Cooking time will vary considerably according to
weight, richness and depth of mixture. When cooking
on two shelves, tins should be interchanged halfway
through the cooking process.
Approximate centre oven temperatures are indicated
in the following table:
Cooking Charts
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SECTION 4 - CLEANING AND MAINTENANCE
It is advised that unit be cleaned daily after use. This
should be carried out using hot soapy water,
ensuring that it be thoroughly rinsed and dried after
any such cleaning. Grease should be removed with
nylon or scotch cleaning pads. Take care, especially
when these are new as they may cause scratching.
A smooth-bladed metal scraper is handy to remove
deposits of burned-on grease from hob fillings.
Before removing any of the parts described below,
note how they are arranged and replace in the same
position.
4.1 OPEN HOTPLATES
Pan supports, burners and spillage trays can be
easily removed for cleaning. After washing, dry the
burners thoroughly and remove any excess water
from inside. The burners are interchangeable.
Ensure that burner caps are located correctly.
Pan Supports
Clean with warm soapy water. Abrasives such as
fine steel wool, proprietary cleaning pads and nylon
pan scrubbers should only be used in cases of
extreme overspill with care.
Dry pan supports thoroughly by hand.
NEVER LEAVE TO DRY NATURALLY.
After drying, apply a light film of vegetable oil to the
supports to prevent oxidation.
4.2 SOLID HOTPLATES
Plates can be removed for cleaning access. Having
gained access, clear accumulated debris which may
have gathered in the burner tray, particularly that
which has gathered at the hotplate support edges.
Warning
The castings are very heavy and care should be
taken during handling of such components.
4.3 OVEN
The oven linings are stainless steel and can be
cleaned easily. Wipe down with a soapy cloth while
the oven is still warm.
Shelf runners can be removed as follows -
Lift upward and pull the bottom edge toward the
oven centre before dropping the runner. To replace
a runner, ensure that the long leg is at the top.
Replace the shelves correctly.
Base linings can be removed by lifting the rear lining
slightly and pulling out the base panels.
Cleaning Note
Important
Never clean with a jet of water or steam clean.
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