Falcon 900S Dual Fuel Handleiding

Falcon Fornuis 900S Dual Fuel

Lees hieronder de 📖 handleiding in het Nederlandse voor Falcon 900S Dual Fuel (36 pagina's) in de categorie Fornuis. Deze handleiding was nuttig voor 63 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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900S Dual Fuel

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 heavy-

bottomed pan, add the lemon juice and reduce down to

a thick jam, stirring from time to time and being careful

not let it catch and burn. to

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 SOUFFLÉ

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

1. Before You Start... 1

Installation and Maintenance 1

Peculiar Smells 1

If You Smell Gas 1

Ventilation 1

Personal Safety 1

Oven Care 2

Cleaning 2

2. Overview 3

Hotplate Burners 3

The Multi-function Oven 6

Accessories 9

Oven Light 9

Storage 10

3. Cooking Tips 11

Cooking with a Multi-function Oven 11

General Oven Tips 11

4. Cooking Table 12

6. Cleaning Your Cooker 13

Daily Care 13

Cleaning for Spills 13

Cooktop Burners 13

Stainless Steel Main Top 13

Griddle (optional extra) 14

Control Panel and Oven Doors 14

Cleaning Table 15

6. Troubleshooting 16

7. Installation 18

Dear Installer 18

Provision of Ventilation 18

Location of Cooker 19

Conversion 19

Positioning the Cooker 20

Moving the Cooker 20

Levelling 21

Fitting the Stability Bracket or Chain 22

Gas Connection 22

Pressure Testing 22

Electrical Connection 23

Final Checks 23

Final Fitting 24

Customer Care 24

8. Circuit diagram 25

9. Technical Data 26

10. Warranty/After Sales Service 27

If you have a problem 27

Notes 27

Out of Warranty 27

Spare Parts 27

Contents

Falcon 900S Dual Fuel U109968-07

Product specificaties

Merk:	Falcon
Categorie:	Fornuis
Model:	900S Dual Fuel
Soort bediening:	Draaiknop
Kleur van het product:	Wit
Ingebouwd display:	Nee
Breedte:	900 mm
Diepte:	680 mm
Hoogte:	937 mm
Geluidsniveau:	- dB
Energie-efficiëntieklasse:	A
Vermogen brander/kookzone 2:	1850 W
Vermogen brander/kookzone 3:	2300 W
Vermogen brander/kookzone 1:	1400 W
Aantal branders/kookzones:	5 zone(s)
Type kookplaat:	Inductiekookplaat zones
Type brander/kookzone 1:	Klein
Type brander/kookzone 2:	Medium
Type brander/kookzone 3:	Groot
Totale binnen capaciteit (ovens):	108 l
Voedingsbron oven:	Electrisch
Aantal ovens:	1
Aantal elektronische kook zones:	5 zone(s)
Controle positie:	Voorkant
Aangesloten lading (elektrisch):	14200 W
Energieverbruik (conventioneel):	- kWu
Energieverbruik (geforceerde convectie):	- kWu
Grootte oven:	Groot
Totaal vermogen van de oven:	3490 W
Netto capaciteit oven:	108 l
Boost functie:	Ja
Brutocapaciteit oven:	108 l
Oven vermogen:	3490 W
AC-ingangsspanning:	230 - 400 V
AC-ingangsfrequentie:	50 Hz
Type product:	Vrijstaand fornuis
Binnenmaten oven (b x d x h):	714 x 390 x 382 mm