Falcon Professional+ FX 100 Dual Fuel Handleiding

Falcon Oven Professional+ FX 100 Dual Fuel

Lees hieronder de 📖 handleiding in het Nederlandse voor Falcon Professional+ FX 100 Dual Fuel (32 pagina's) in de categorie Oven. Deze handleiding was nuttig voor 55 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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Professional+ FX 100 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 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
Important! 1
I 1nstallation and Maintenance
P 1eculiar Smells
If You Smell Gas 1
Ventilation 1
Personal Safety 1
C 2ooker Care
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burner 4
The Wok Cradle 5
The Griddle 5
The Multi-function Ovens 6
T 7he Ovens
T 8he Clock
A ccessories 10
Oven Lights 10
S torage 10
3. Cooking Tips 11
Cooking with a Multi-function Oven 11
Tips on Cooking with the Timer 11
G eneral Oven Tips 11
4. Cooking Table 12
5. Cleaning Your Cooker 13
Essential Information 13
Hotpla 13te Burners
The Wok Cradle 13
T he Griddle 13
Control Panel and Doors 14
Removing the Right-hand Oven Cover
Plate and Reector Tray 15
Cleaning Table 16
Contents
6. Troubleshooting 17
7. Installation 19
Dear Installer 19
S afety Requirements and Regulations 19
Provision of Ventilation 19
L ocation of Cooker 19
Conversion 19
Positioning the Cooker 21
M oving the Cooker 21
C ompleting the Move 22
F itting the Stability Bracket or Chain 22
Conversion to Another Gas 22
L evelling 22
Gas Connection 23
Elec 24trical Connection
F inal Checks 24
Fitting the Plinth 24
Customer Care 24
8. 25 C ircuit Diagram
9. Technical Data 26
Professional+ FX 100 Dual Fuel U110207-04

Product specificaties

Merk: Falcon
Categorie: Oven
Model: Professional+ FX 100 Dual Fuel

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