Falcon Generic 110 Ceramic User's Manual & Installation Instructions
110 Ceramic
USER GUIDE &
INSTALLATION INSTRUCTIONS
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
i
1. Before You Start... 1
Installation and Maintenance 1
Peculiar Smells 1
Ventilation 1
Personal Safety 1
Hob Care 2
Cooker Care 3
Cleaning 3
2. Cooker Overview 4
The Hob 4
The Grill / Glide-out Grill 6
The Ovens 7
Accessories 10
Main Oven Light 11
Storage 11
3. Cooking Tips 12
Tips on Cooking with the Timer 12
General Oven Tips 12
4. Cooking Table 13
5. Cleaning Your Cooker 14
Hob 14
Grills 15
Control Panel and Doors 15
Cleaning Table 17
6. Troubleshooting 18
7. Installation 20
Dear Installer 20
Safety Requirements and Regulations 20
Provision of Ventilation 20
Location of Cooker 20
Positioning the Cooker 21
Moving the Cooker 21
Repositioning the Cooker following
Connection
22
Levelling the Cooker 22
Electrical Connection 23
Final Checks 23
Final Fitting 24
Customer Care 24
8. Circuit Diagrams 25
Circuit Diagram: Hob (with warmer plate) 25
Circuit Diagram: Hob
(Dual purpose hob/
warmer plate)
26
Circuit Diagram: Hob
(Classic Deluxe
and Elan)
27
Circuit Diagram: Conventional Oven 28
Circuit Diagram: Multi-function Oven
(Elan)
29
Circuit Diagram: Multi-function Oven
(Classic Deluxe)
30
9. Technical Data 31
Contents
Generic 110 Ceramic U110039-03
ii
1
1. Before You Start...
This User Guide covers a number of dierent models.
Although some of the illustrations will look dierent to
your particular model the functions will be the same. We
hope the meaning is clear.
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 a ceramic 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.
Set the clock to make sure that all the ovens are functional –
see the relevant section in this manual.
The cooker should be serviced only by a qualied service
engineer, 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.
Before using the grill for the rst time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
Ventilation
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.
Personal Safety
DO NOT modify this appliance.
This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
This appliance is not intended for use by young
children or inrm persons unless they have been
adequately supervised by a responsible person to
make sure that they can use the appliance safely.
DO NOT use a steam cleaner on your cooker.
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 while
the appliance is in use.
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.
When using the grill, make sure that the grill pan
is in position and pushed fully in, otherwise the
control knobs may become very hot.
Always keep combustible materials, e.g. curtains, and
ammable liquids a safe distance away from your cooker.
DO NOT spray aerosols in the vicinity of the cooker
while it is on.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Do not use a towel or other bulky cloth in place of a glove – it
might catch re if brought into contact with a hot surface.
Never operate the cooker with wet hands.
Do not use aluminium foil to cover shelves, linings or
the oven roof.
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.
2
ArtNo.324-0001 Steam burst
ArtNo.312-0001 Not cooking surface
Fig.1-1
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.
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 slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
Do not use water on grease res and never pick up a
aming pan. Turn the controls o and then smother
a aming pan on a surface unit by covering the pan
completely with a well tting lid or baking tray. If
available, use a multi-purpose dry chemical or foamtype re extinguisher.
Cooking high moisture content foods can create a ‘steam
burst’ when the oven door is opened. When opening the
oven stand well back and allow any steam to disperse
(Fig.1-1).
Take care that no water seeps into the appliance.
This appliance is heavy, so take care when moving it.
NEVER allow anyone to climb or stand on the hob.
Hob Care
NEVER cook directly on the hob surface (Fig.1-2).
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 in 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.1-3).
Should a crack appear in the surface, disconnect the
appliance immediately from the supply and arrange
for its repair.
ArtNo.312-0002 Salt cellar onto hob
Fig.1-2
Fig.1-3
3
ArtNo.090-0007 90 Ceramic:
oven steam out the back
Always LIFT pans o the hob. Sliding pans may cause marks
and scratches (Fig.1-4). Always turn the control to the OFF
position before removing a pan.
Objects such as pan lids and items with thin bases
including kettles, may stick to the ceramic surface.
In the unlikely event that this happens DO NOT
attempt to lift or lever the item to remove, as this
may cause damage to both the item and the ceramic
surface. Remove objects by carefully sliding to the
hob perimeter. Damage caused by incorrect removal
will not be covered under the terms of the warranty.
DO NOT place anything between the base of the pan and the
hob surface (e.g. asbestos mats, aluminium foil, Wok stand).
Avoid heating an empty pan. Doing so may damage
both the hob and pan.
Only certain types of glass, glass-ceramic, earthenware or
other glazed containers are suitable for hotplate cooking;
others may break because of the sudden change in
temperature.
The appliance is not intended to be operated by
means of external timer or separated remote-control
system.
Take care NOT to place metallic objects such as
knives, forks, spoons and lids on the hob surface
since they can get hot.
Cooker Care
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours (Fig.1-5).
Cleaning
DO NOT use abrasive cleaners/pads, oven aerosols/pads
or stain removers on the surface.
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.
We recommend that you avoid wiping any surface unit areas
until they have cooled and the indicator light has gone o.
Sugar spills are the exception to this (see ‘Cleaning your
Cooker’). After cleaning, use a dry cloth or paper towel to
remove any cleaning cream residue.
The ceramic surface should be washed after use in order to
prevent it from becoming scratched or dirty. However, you
should clean the hob with caution as some cleaners can produce
noxious fumes if applied to a hot surface.
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.
Fig.1-5
ArtNo.312-0003 Moving pans
Fig.1-4
4
2. Cooker Overview
The 110 ceramic cooker (Fig.2-1) has the following features:
A. A ceramic hob
B. A control panel
C. A separate grill or glide-out grill (depending on model)
D. A conventional zoned oven or fan oven (depending on
model)
E. A fan oven
F. A storage drawer
The Hob
Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans as pots
and pans with copper or aluminium bases leave traces on the
hob that are dicult to remove.
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.
The very best pans have bases that are very slightly curved up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig.2-3). When they heat up the
metal expands and lies at on the cooking surface.
Fig.2-2
ArtNo.190-0001 - 110 Ceramic annotated GENERIC
ºC
M
ºC
A
B
C
D
E
F
Fig.2-1
Fig.2-3
DocNo.020-0002 - Overview - 90 Ceramic - Generic
ArtNo.312-0006 Correct pan sizes
Fig.2-4
5
ArtNo.312-0011
Use as warming area
Hob zone
1
2
3
1
2
3
ArtNo.312-0008 Ceramic hob labelled
1.1kW 1.56kW
1.1/0.2kW
(dual purpose version)
0.11kW (warmer version)
2.02kW
1.65kW
1.1kW
ArtNo.312-0007 Indicator light 110
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 top (Fig.2-4). Using
smaller pans wastes heat, and any spillage will be burnt on.
Using a lid will help the contents boil more quickly.
Always lift pans o the hob. Sliding pans may cause marks
and scratches. Always turn the control to the ‘OFF’ position
before removing a pan.
WARNING! Take care when placing 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, slide the lid to the edge of the hob surface
and remove.
There are indicator lights for each of the cooking areas
(Fig.2-5). The lights come on when a hob control is turned on
and stay lit while the surface cools.
Always take care before touching the surface, even
when the hob is turned o – it may be hotter than
you think.
The ratings of the dierent cooking areas are shown in (Fig.2-6).
When cooking on the hob, you may see the hob area you
are using switch o and on: this is caused by a safety
device that limits the temperature of the hob. This is quite
normal, especially when cooking at high temperatures.
If it happens a lot with a particular pan, however, it may
mean the pan is not suitable – perhaps too small or too
uneven – for a ceramic hob.
Dual Element Hob Plates
The areas marked with two concentric circles have an inner
and an outer element. Rotate the control knob clockwise to
heat the whole area for larger pans; turn it counter-clockwise
to just heat the inner part for smaller pans (Fig.2-7).
Warmer (110 only)
On the right of the hob is the Warmer (Fig.2-8). Use the
warmer for keeping food warm while the nal touches are
put to a meal. Turn the control knob counter-clockwise to the
on position.
For best results, preheat a covered serving dish for 10 minutes
before adding food to it.
Use only heat resistant dishes.
Dual Purpose Hob/Warmer Area
There is a dual purpose area on the right of the hob. The inner
ring marks out a 1.2kW hob area (Fig.2-9). The outer line
marks the extent of a Warmer, which you can use for keeping
food warm while the nal touches are put to a meal.
Turn the control to the rst (Warmer) position to heat the
whole area to a low temperature.
Turn it further to use the inner ring as a normal hob plate.
Fig.2-5
Fig.2-7
Fig.2-9
Fig.2-6
ArtNo.312-0019 - Warmer plate
Warmer
plate
Fig.2-8
6
ArtNo.331-0002 Grill pan high/low position
Fig.2-13
ArtNo.330-0003 - Grill pan w handle pulled forwards
ArtNo.200-0003 -
Generic grill control to full
Fig.2-10
Fig.2-12
ArtNo.331-0001Grill pan pulled forwards
Fig.2-11
The Grill / Glide-out Grill
CAUTION: This appliance is for cooking purposes
only. It must not be used for other purposes, for
example room heating.
CAUTION: Accessible parts may be hot when the grill
is in use. Young children should be kept away.
Open the door and pull the grill pan (Fig.2-10) or carriage
(Fig.2-11) forward using the handle.
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the knob. To heat the whole
grill, turn the knob clockwise (Fig.2-12).
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
For best results, leave the grill pan in the grill chamber and
preheat the appropriate part(s) of the grill for two minutes.
The grill trivet can be removed and the food placed on it
while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
moments, without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, take the grill pan out again and
put the trivet back in place with the food on it. Slide the grill
pan or carriage back into the grill chamber. Make sure that it
is pushed right in.
The grill pan trivet can be turned over to give two grilling
positions (Fig.2-13).
Never close the grill door when the grill is on.
7
The Ovens
The clock must be set to the time of day before the ovens
will work. See the following section on ‘The Clock’ for
instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
The left-hand oven is either:
• a conventional zoned oven
• a fan oven
depending on model.
The right-hand oven is a fan oven.
Conventional Zoned Ovens
A conventional oven has two heating elements – one visible
in the top of the oven and the other under the oven base.
Note: Be careful to avoid touching the top element and
element deector when placing or removing items from the
oven.
Fan Ovens
Fan ovens circulate hot air continuously, which means
faster, more even cooking. The recommended cooking
temperatures for a fan oven are generally lower than those
for a non-fan oven.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Operating the Ovens
Conventional Zoned Ovens and Fan Ovens
Turn the oven knob to the desired temperature (Fig.2-14).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and o during
cooking.
The Browning Element (Conventional Ovens)
The Browning Element is positioned in the top of the
left-hand oven. It can be used at the end of a normal cooking
period to give extra browning to au gratin dishes or give a
crisper nish to meat.
After the normal cooking is nished turn the left-hand
oven thermostat knob clockwise to the browning position,
indicated by (
) on the fascia panel.
Only the Browning Element will operate when the thermostat
is turned to this position. The top and base cooking elements
will automatically switch o.
Fig.2-14
8
The 6-button Clock
Setting the Time of Day
The 6-button LCD clock is shown in Fig.2-15. When the
clock is rst connected the display ashes ( 0.00 ) and (
G
)
alternately.
Press and hold both the [C] and [D] buttons down
(Fig.2-16). Now press the [+] button (or the [–] button) until
the correct time shows.
Do not forget that it is a 24-hour clock.
If you need to reset the cooker, turn o the power supply and
wait for a couple of minutes and start again.
Setting the minute minder
Press and hold the [C] button (Fig.2-17), and then press the
[+] button until the length of time you want to cook for is
shown (Fig.2-18).
You can check the time remaining by pressing [C]. When the
beeper sounds cancel it by pressing [C].
• The ‘cook period’, which is the length of time you
want the oven to cook for.
• The ‘stop time’, which is the time of day you want the
oven to stop cooking.
To Stop the Oven Automatically
Press and hold the Stop Time [E] button (Fig.2-19) and then
press the [+] button (or [–] button) until the required ‘stop
time’ shows (Fig.2-20). AUTO will show in the display.
Once the ‘stop time’ is reached, the beeper sounds. To stop the
beep turn the oven control knob to 0 rst and then press [B]
once; press [B] again to return to manual cooking.
To Start and Stop the Oven Automatically
Before you set the clock you must have two numbers clearly
in mind – the ‘cook period’ and the ‘stop time’.
Note: You cannot set a start time directly – this is set
automatically by setting the ‘cook period’ and the ‘stop time’.
Press and hold the [D] button (Fig.2-21) and then press the
[+] button (or [–] button) until the required ‘cook period’ shows
(Fig.2-22).
Now press and hold the [E] button (Fig.2-23) and then press
the [+] button (or [–] button) until the required ‘stop time’
shows (Fig.2-24). Release the buttons.
AUTO will now show in the display.
Set the oven to the required temperature. When cooking is
nished the beeper will sound. Turn the oven knob to the OFF
position rst, and then press the [B] button once to stop the
beep; press it again to return to manual cooking.
If you are out, do not worry about the beeper going o, it
stops after a while. When you return, turn the oven knob to 0
rst, and then press [B] twice to return to manual cooking.
ArtNo.302-0001 - 6-button clock
ArtNo.302-0003 - 6BC
minute minder setting 1
ArtNo.302-0004 -
Minute minder setting 2
ArtNo.302-0005 -
6BC Stopping the oven 1
Fig.2-16
Fig.2-17 Fig.2-18
Fig.2-19
ArtNo.302-0002 - 6BC annotated
ABCDEF
Fig.2-15
A – Minute minder, B – ‘Cook’ time, C – ‘Stop’ time,
D – Manual, E & F – Time setting buttons
ArtNo.302-0005a -
6BC Stopping the oven 1a
Fig.2-20
ArtNo.302-0006 - 6BC
setting the cook time
Fig.2-21
ArtNo.302-0006 - 6BC
setting the cook time
Fig.2-22
ArtNo.302-0005 -
6BC Stopping the oven 1
Fig.2-23
ArtNo.302-0005a -
6BC Stopping the oven 1a
Fig.2-24
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