Falcon E2102 User manual

T100508 Ref. 1
E2102 Forced
Convection Oven Range
E2112 Forced
Convection Oven
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - CONTROLS and OPERATION
SECTION 3 - COOKING INTS
SECTION 4 - CLEANING and MAINTENANCE
This appliance has been CE-marked on he basis of compliance wi h he Low Vol age and EMC Direc ives for
he vol ages s a ed on he Da a Pla e.
IMPORTANT
This appliance must only be installed by a competent person in compliance with the regulations in
force at the time.
UK regula ions are lis ed on he fron of he Ins alla ion and Service Manual.
Regular servicing by a qualified person is recommended o ensure he con inued safe and efficien
performance of he appliance.
WARNING - T IS APPLIANCE MUST BE EART ED!
Upon receip of his manual, he ins aller should ins ruc a responsible person (or persons) as o he correc
opera ion and main enance of he uni .
This equipmen is designed FOR PROFESSIONAL USE ONLY and be opera ed by QUALIFIED persons. I is
he responsibili y of he supervisor or equivalen o ensure ha he user wears SUITABLE PROTECTIVE
CLOTHING. A en ion should also be drawn o he fac ha some par s of he appliance will, by necessi y,
become VERY HOT and could cause burns if ouched acciden ally.
WEEE Directive Registration No. WEE/DC0059TT/PRO
A end of uni life, dispose of appliance and any replacemen par s
in a safe manner, via a licenced was e handler.
Uni s are designed o be disman led easily and recycling of all
ma erial is encouraged whenever prac icable.
Falcon Foodservice Equipment
EAD OFFICE AND WORKS
Wallace View, Hillfoo s Road, S irling FK9 5PY
SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900

Thermos a
ON/OFF
amber ligh
Thermos a knob
MAINS ON
red ligh
POWER
ON/OFF swi ch
Lamp push bu on
Timer knob
SECTION 1 - GENERAL DESCRIPTION
This documen covers he opera ion of he folowing
models -
E2102 Range
Single forced convec ion oven wi h hree solid
rec angular ho pla es.
OR
Single forced convec ion oven wi h wo solid
rec angular ho pla es and wo circular, quick ac ing
ho pla es.
E2112 Oven
Forced convec ion oven. (Single Tier)
E2112/2 Oven
2 x Forced convec ion oven. (Double Tier)
The hob is cons ruc ed of cas iron and he ho pla es
are con rolled by six posi ion ro ary swi ches.
The oven has four grid shelves wi h safe y s ops, on
fixed posi ion runners. One or more of hese shelves
may be removed o accommoda e larger i ems e.g.
chickens.
The elemen s are loca ed below he oven which is
hea ed by conduc ion and convec ion.
A door opera ed swi ch con rols he fan and hea
func ions via he hermos a o achieve rapid cooking
by forced convec ion
SECTION 2 - CONTROLS and OPERATION
OVEN
The con rols are moun ed on a panel a he RH side
of he oven. These consis of:
Switching On
Ensure mains supply is ON (RED indica or ligh s).
Press he power rocker swi ch bu on and close he
doors. The fan will come on.
Turn he hermos a o he required empera ure
se ing. The AMBER indica or will ligh and remain
so un il his empera ure is reached. I will hen go ou
and food may be loaded in o he oven.
Opening he oven doors will resul in au oma ic shu
down of he fan and hea .
Switching Off
1. During a con inuous working cycle, open he doors
(This au oma ically swi ches off he fan and hea ).
2. To shu -down wi h doors closed, press I/O swi ch
o Off. (This will cu he supply o door-opera ed
swi ch and will enable he doors o be closed
wi hou Fan/Hea coming on and/or having o
swi ch off a mains supply.
Timer
The imer knob is gradua ed in minu es and should be
se o required cooking ime when food is placed in
he oven. I should be urned fully clockwise and hen
back o desired ime.
When se ime has elapsed, warning buzzer will
sound con inuously un il opera or swi ches i OFF.
The imer does no swi ch oven off bu provides an
audible warning when cooking cycle is comple e.
Oven Light
This illumina es oven from rear via a push-bu on
swi ch moun ed on con rol panel.
otplates
The ho pla e arrangemen consis s of ei her hree
rec angular pla es or wo rec angular and wo circular,
energy saving ho pla es. Each pla e is con rolled by a
six hea swi ch which con rols variable empera ures
from Se ing 1 (lowes ) rising progressively o
Se ing 6 (highes ). A neon is loca ed nex o each
swi ch o indica e ha he pla e is ON.
The requisi e se ing for simmering or fas boiling po s
of varying sizes will quickly be found by experience.
In order o achieve efficien opera ion of he pla es, i
is essen ial ha good con ac be made be ween he
pla e and he u ensil. Ground based po s should be
used and he pla e surface mus be in good condi ion.
Spillage should no be allowed o accumula e around
he edges of a ho pla e, i will burn on and become
difficul o remove. Spillage rays are posi ioned
below he pla es. These may be readily wi hdrawn
for emp ying and cleaning when he range is cool.

Important
To ensure long life of he ho pla es and o conserve
energy, DO NOT leave he pla es swi ched on when
no in use. Par icularly a high se ings. If for any
reason i is considered necessary o re ain a pla e on
hea , reduce he se ing o Mark 2 or 3.
Circular pla es embody a empera ure limi ing device
which au oma ically shu s down par of he elemen
circui should i become overhea ed when lef on
wi hou a po on i . The full circui is reaciva ed when a
po is placed upon he pla e.
Lift Off Fryplate (Optional Extra)
This is placed over he fas boiling pla es wi h he
drain slo o he fron and he pads on he underside
loca ing around he rim of he boiling pla es.
The drainage ray slides in from ei her side a he fron
below he slo during opera ion (see diagram. I may
be removed, wi hou dis urbing he frypla e, for
draining and/or washing.
SECTION 3 - COOKING INTS
Using the Oven
When he oven has reached working empera ure,
he AMBER ligh will go ou . Opera e ON/OFF as he
hermos a main ains he empera ure.
Opening he doors or swi ching he power bu on off
shu down he fan and hermos a .
Pre- eating Time
Allow a leas 45 minu es from swi ching on a cold
oven, irrespec ive of he desired empera ure se ing.
Inser he food as quickly as possible and close he
doors firmly.
Loading
All four shelves may be used simul aneously and
normally, no manipula ion of i ems on he shelves is
necessary.
Con ainers of food up o 75mm in dep h can be
prepared when using four shelves. If deeper rays
require o be cooked, i.e. chicken, one or more
shelves may be removed as necessary.
The shelves have s ops o preven acciden al
removal. To remove, lif he s ops above he fron of
he side runners.
When loading, he oven doors should be kep open
for as shor a ime as possible in order o minimise
hea loss.
Tray Size
The oven will accep gas ronorm Trays of dimensions
650mm x 530mm or conven ional rays up o his size.
Trays and dishes mus always be loca ed cen rally on
he shelves.
eating the Fryplate
Turn bo h boiling pla e con rols o 6. I is advisable o
have bo h pla es on simul aneously for even-ness of
hea ing across he frypla e.
The normal ime for hea ing o 200
o
C is 25 minu es
wi h he con rols swi ched FULL ON. As he Boiling
Pla es are hermos a ically con rolled, no adjus men
of he con rols is necessary o main ain maximum
empera ure.
When lower cooking empera ures are required e.g.
120
o
C for eggs, se he con rols a 3 and allow
10 minu es hea up ime.

Baking
TEMP TIME No. of
SHELVES
Scones and Small Buns 230 15 mins 4
Vol-au-Ven Cases 200 10 mins 4
Gingerbread, e c 150 2 hours 4
Meringue (whi e) 100 2 hours
30 minu es 4
Shor bread 175 15 o 20
minu es 4
Biscui s 175 10 o 15
minu es 4
Fish
TEMP TIME No. of
SHELVES
Poached Haddock 175 45 mins 4
Puddings
TEMP TIME No. of
SHELVES
Baked Rice 175 1hr o1hr
15 minu es 4
Bakewell Tar s 190 30 o 45
minu es 4
Large Sponge Slab
(25 - 38mm deep) 200 30 mins 4
Yorkshire Pudding (Large) 240 25 mins 4
Meats
TEMP TIME No. of
SHELVES
Lamb, Roas Beef, e c. 150 - 175 25 minu es
per 0.5kg 2
Chicken 150 1.8kg (4lbs)
in 1 hour 2
Braised S eak 175 1 hour 30
mins - 2hrs 4
Pork Chops 175 15 o 20
minu es 4
Lancashire Ho po 175 1 hour 30
mins - 2hrs 4
Cornish Pas ies 190 30 mins 4
Miscellaneous
TEMP TIME No. of
SHELVES
Roas Po a oes 200 30 mins 4
Baked Po a oes 215 45 mins 4
Toma oes 190 8 o10
minu es 4
Toad in he Hole 215 30 mins 4
Baked Apples 200 30 mins 4
SECTION 4 - CLEANING and MAINTENANCE
Importance
BEFORE CLEANING IS UNDERTAKEN, ENSURE
THAT THE POWER SUPPLY IS ISOLATED FROM
MAINS. APPLIANCE MUST NOT BE CLEANED
WITH A JET OF WATER, OR STEAM CLEANED.
General
Clean wi h soapy wa er as of en as possible hen
rinse and dry horoughly. Grease should be removed
using nylon or sco ch pads wi h care, especially when
new as hese may scra ch he enamelled surfaces.
Before removing any par s, no e heir arrangemen
and replace hem in he same posi ions af er
comple ion.
Oven
The oven shelves may be removed for cleaning by
lif ing he s ops over he fron side of he runners.
The enamelled linings should not be removed,
except in the event of servicing.
Daily cleaning is recommended, preferably while
oven is s ill warm.
Use of a disposable clo h wi h a proprie ary de ergen
is he bes me hod. For s ubborn deposi s, a
proprie ary oven cleaner may be used in accordance
wi h i s manufac urer's ins ruc ion.
otplate and Fryplate
A smoo h bladed me al scraper is handy for removing
deposi s of burned-on grease from ho pla e and
frypla e surface.
The ho pla e spillage rays are simply removed for
cleaning by sliding hese ou from fron of range.