Falcon Elan 110 Instrucciones De Instalación página 32

English
If you wish to pre-heat the oven, wait
until the indicator light has gone out
before inserting the food.
Fanned grilling
This function operates the fan whilst
the top element is on. It produces a
more even, less fierce heat than a
conventional grill. For best results,
place the food to be grilled, on a grid
over a roasting tin, which should be
smaller than a conventional grill pan.
This allows greater air circulation.
Thick pieces of meat or fish are ideal
for grilling in this way, as the circu-
lated air reduces the fierceness of the
heat from the grill. The oven door
should be kept closed whilst grilling is
in progress, so saving energy. You
will also find that the food needs to be
watched and turned less than for nor-
mal grilling. Pre-heat this function be-
fore cooking.
Fan assisted oven
This function operates the fan, circu-
lating 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 cook-
ing; 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 par-
ticularly suitable for roasting and bak-
ing 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 cook-
ing. This means that foods requiring
different temperatures can be cooked
together, using the cooler zone in the
lower half of the oven and hotter area
to the top.
Browning element
This function uses the element in the
top of the oven only. It is a useful
function for the browning or finishing
of pasta dishes, vegetables in sauce
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 finish off 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 warm-
ing.
The Browning and Base heat func-
tions are useful additions to your
oven, giving you flexibility to finish off
items to perfection. With use, you will
soon realise how these functions can
combine to extend your cooking
skills.
The Right Hand Oven
The fan in the right hand oven circu-
lates hot air continuously, which
means faster more even cooking.
The recommended cooking tempera-
tures for a fanned oven are generally
lower than a non-fanned oven.
The right hand fan oven control is at
the right hand end of the control
panel.
Turn the oven temperature knob to
the temperature you need.
The oven indicator light will glow until
the oven has reached the tempera-
ture you selected. It will then cycle on
and off during cooking.
Both Ovens
Before using for the first time, heat
the ovens to 200°C for 30 minutes to
dispel manufacturing odours.
30
Please remember that all cookers
vary - temperatures in your new Elan
ovens may differ to those in your pre-
vious cooker.
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
325mm by 290mm.
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' be-
tween 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 bak-
ing tray.
Steam
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 per-
fectly normal.
The Oven shelves
The oven shelves can be easily re-
moved and refitted.