Falcon 350 Gas Open Top Range User Manual for G350/1 model
Contents
1. C selected These are approximate centre oven temperatures and cooking conditions for each position Condition Temp C Condition Temp C Min Heat 120 Hot 210 Moderate 150 Very Hot 240 Fairly Hot 180 Max Heat 270 SUGGESTIONS FOR ROASTING MEAT 1 High Temperature Method FAST Times are for average requirements The quality and shape of meat will affect the time required 2 Low Temperature Method SLOW Average Cooking Times and Settings The oven should be pre heated for 40 minutes at the appropriate gas mark setting before food is inserted These values are approximate and will generally be found to be satisfactory in normal conditions This requires a longer cooking time but reduces loss MEAT a unner Time Note in weight and allows more even cooking This method Meat Roast is preferable for less tender joints Fast 210 3 according to weight 1 amp 2 me rann NA S i for Meat Roast i Meat Poultry QUICK ROASTING SLOW ROASTING Slow 160 single according to weight 1 amp 2 Beef allow 15 mins per allow 20 mins per Poultry 3 j f on the bone 0 5kg 1 Ib 0 5kg 1 Ib Slow 160 r according to weight 1 amp 2 Beef allow 20 mins per allow 30 mins per Braisin 145 5 30 mins per 0 5kg no bones 0 5kg 1 Ib 0 5kg 1 Ib 9 or 1b 30 mins allow 20 mins per allow 30 mins per shelves Mutton Lamb 0 5kg 1 Ib 0 5kg 1 Ib Cassero2. G350 1 OPEN TOP RANGE G350 2 SOLID TOP RANGE Falcon 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 amp 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 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 Superviso
3. by a flame failure device and equipped with push button ignition The oven has a nominal volume of approximately 0 09m 3 26ft and is supplied with two wire grid shelves Five shelf positions are provided The G350 2 solid top range has an oven identical to the G350 1 but has a heavy duty solid top The solid top consists of the traditional centre ring and side fillings and is heated by a single burner of 7 7kW 26 800 Btu hr capacity It is controlled by a combined on off tap and flame failure device ignition of the burner being by a manually lit pilot The tap has indented positions for full flame and simmer Open Top Taps Oven Control Thermostat Flame Failure Button in Front Frame behind RH Door Spark Igniter Button in Front Frame behind LH Door Figure 1 Open Top Range Solid Top Control Thermostat O Oven Control Thermostat Spark Igniter Flame Failure Button in Front Button in Front Frame behind E H Frame behind LH Door RH Door Figure 2 Solid Top Range SECTION 2 LIGHTING and OPERATIONS 2 1 Open Top All four burners are equally rated and may be used for fast boiling or simmering The pan supports which are interchangeable will safely accommodate pans from 125mm diameter upwards The gas taps are of the safety type and include a flame failure device To Light The Burner Identify appropriate tap by obser
4. d pull it clear of oven The wire shelf runners can be removed by lifting upwards until the lower ends are clear then downwards Pan Supports Clean with warm soapy water Abrasives such as fine steel wool proprietary cleaning pads or nylon pan scrubbers should be used with care and only in cases of extreme overspill Dry off the pan supports by hand NEVER LEAVE TO DRY NATURALLY After drying apply a light film of vegetable oil This will prevent oxidisation Door Catch 1 Occasional lubrication will extend catch working life To do this press roller and pass high melting point lubrication behind roller 2 Adjustment to ensure positive door closure can be provided by pressing and turning roller left to slacken or right to tighten
5. ies 210 30 to 40 minutes 2 for 210 Plate Pies 40 to 50 minutes Puff and Rough Puff Sausage Rolls 225 250 10 to 15 minutes 225 250 20 to 25 minutes Scones 250 10 to 15 minutes CAKES Thermostat Runner Setting Position Time Note Slab Cake Rich 120 5 Slab Cake Plain 145 5 Queen Cakes 200 as 15 to 20 minutes for Sponge pastry Sandwich 200 20 to 25 minutes Very Rich Cakes Xmas 145 3 2 to 3 hours Bread Rolls 225 250 5 15 to 25 minutes SECTION 4 CLEANING and MAINTENANCE Before cleaning allow unit to cool sufficiently Clean with warm soapy water at the finish of each working day using nylon pads for stubborn deposits After cleaning rinse with clean water and dry DO NOT use proprietary cleaners especially those which may have a high caustic content on the vitreous enamelled surfaces of this unit Before removing any parts for cleaning take note how they are located to assist in fitting them in later Solid Top It is recommended that after cleaning solid top the castings should be lightly smeared with cooking oil Oven Clean whilst oven is warm not hot The enamelled base plate lifts out and the grid shelves and side shelf runners can be removed The grid shelves are removed by tilting them upward until the shelf tops are passed then pulled forward until the second shelf stop is reached Tilt shelf upward over stop an
6. l be found expedient to remove the centre ring and place the pot directly over the burner If on the other hand it is necessary to heat the entire surface the ring must be in place In the interests of economy it is recommended that the solid top should not be left unattended with the gas on FULL setting If it is necessary to keep the top hot for any length of time control should be turned down to LOW setting Do not at any time leave the gas on whilst centre ring is removed such practice simply wastes gas The hottest area of the plate is in the centre and toward the rear the front and side are cooler 3 2 Using The Oven The cooking chart provides a selection of conditions for cooling selected types of food and to ensure satisfactory performance the following instructions should be observed Grid Shelves Space these at least two runners apart In the cooking chart the runners are numbered downwards i e No 1 is at the top Tray Size A cake tray up to 400mm x 490mm 15 4 x 191 4 can be used on each shelf Alternatively gastronorm 1 1 trays can be used A single baking tin e g School meals type 405mm x 265mm 16 x 101 2 can be accommodated on each shelf Pre Heat Time Allow at least 40 minutes from lighting a cold oven before loading the oven Put the food in quickly and close the doors without delay Thermostat The desired oven temperature will be maintained automatically at the temperature
7. les 120 11 to 3 hours Veal Pork allow 25 mins per allow 35 mins per 0 5kg 1 Ib 0 5kg 1 Ib PUDDINGS Thermostat Runner Ti Not Setting C Position me oi Chicken 45 90 mins acc toj60 to 120 mins acc size and age to size and age Custard 145 a 40 to 60 minutes I Goose Duck 15 mins per 0 5kg 20 mins per 0 5kg ire Turkey 1 Ib plus 15 mins 1 Ib plus 15 mins Milk 120 piriy 45 to 90 minutes an i for two 3 Baking on ONE Shelf Yorkshire 3 Pudding 225 trays 40 to 50 minutes 3 amp 4 When cooking small cakes scones etc in small quantities position the grid shelf on runner 2 or 3 4 Baking onTWO Shelves Small cakes etc For larger quantities of cakes scones etc which necessitates two shelf cooking use runners 2 and 4 Normally the top tray will have to be removed from the oven first the lower tray being moved up to the vacated position 5 Milk Puddings etc Milk puddings including Yorkshire can also be cooked on two shelves Both can normally be taken out of the oven at the same time if interchanged half way through 6 Baking Large Cakes Fruit Cakes in Large Tins These can be cooked on two shelves It is advisable to interchange the upper and lower tins halfway through the estimated cooking times thus enabling both to be cooked in about the same time and lessening the chances of over or undercooking Runner Position Thermostat Setting PASTRY Time Fruit P
8. ning it fully anti clockwise to small flame symbol To Turn The Burner OFF 9 To turn off main burner but leaving pilot lit push in knob and turn to ignition symbol 10 To turn off main burner and pilot push in knob and turn to OFF position Note It will be seen from the above detailed instructions that every turning movement of the knob has to be preceded by pushing it in Ignition eet x x Full Flame 6 6 Figure 4 Low Flame 2 3 OVEN To Light The Oven Burner Proceed as follows 1 Open oven doors to gain access to the flame failure and igniter buttons see Figures 1 amp 2 2 Pushin and turn thermostat knob anti clockwise to maximum setting 3 Push in flame failure button and keep pressed in 4 Push igniter button and burner should light If it does not light immediately repeatedly press and release igniter button until it does 5 Keep flame failure button pressed in for approximately 15 seconds then release it Burner flame will now increase to maximum and oven doors can be closed The thermostat knob can be turned to desired setting To Turn The Oven OFF Push in and turn thermostat knob fully clockwise to OFF position SECTION 3 COOKING HINTS 3 1 Solid Top Getting the best out of this type of heat source is obviously largely a matter of experience coupled with the needs of the particular task in hand For certain applications such as heating a pot quickly it wil
9. r 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 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 n material is encouraged whenever practicable Falcon Foodservice Equipment T100555 Ref 1 HEAD OFFICE AND WORKS Wallace View Hillfoots Road Stirling FK9 5PY Scotland SERVICELINE CONTACT PHONE 01438 363 000 FAX 01438 369 900 SECTION 1 GENERAL DESCRIPTION The 350 1 open top range and G350 2 solid top range are two floor standing ranges in the Falcon 350 series All individual units comprising the Series are of modular dimensions enabling suites of appliances to be installed in a matching line Some units are for counter mounting meaning that they can be installed either on a table or similar or alternatively on purpose made stands supplied by Falcon which ensure perfect matching of hob height when installed with floor standing appliances such as the ranges The G350 1 is a range with 4 open top burners each 4 3kW 14 700 Btu hr heat rating controlled by safety taps The oven fitted two doors is heated by a thermostatically controlled burner of 4 75kW 16 200 Btu hr protected
10. ving the facia panel marker Push the tap knobs inwards then turn fully anti clockwise to the FULL FLAME setting and hold the control knob in for approximately 20 seconds whilst applying a lit match or taper to burner head rim The knob can then be turned anti clockwise to reduce flame if desired To Turn The Burner OFF Simply turn knob clockwise as far as it will go see Figure 3 O b s O 4 O OFF FULL ON SIMMER turn anti clockwise turn further anti clockwise Figure 3 2 2 Solid Top Warning If pilot is extinguished intentionally or unintentionally no attempt to re light the gas should be made until at least 3 minutes have elapsed The procedures are as follows Lighting The Burner Refer to Figure 4 1 Remove solid top centre ring using special tool provided 2 Have a lit taper or match ready in one hand 3 With other hand push in control knob and turn it anti clockwise until mark on knob is opposite ignition symbol 4 Apply light to pilot still keeping knob pushed in 5 After about 20 seconds release knob pilot should remain alight If not push in control knob and turn clockwise to OFF position Wait 3 minutes then repeat from step 2 6 With pilot flame established replace solid top centre ring 7 Push knob in again and turn it anti clockwise to FULL FLAME symbol thus lighting burner 8 If desired burner can be turned down to LOW or SIMMER setting by further depression of knob and tur
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