Falcon 1000 Deluxe Induction Instruction Manual

1000 Deluxe Induction
USER GUIDE &
INSTALLATION INSTRUCTIONS

METHOD
1. For the soué, press the raspberries through a ne sieve to
produce 180g of purée. 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 45g 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 ngers. 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 cornour 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 lm.
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
• 400g raspberries
• 1 tbsp lemon juice
• 100g caster sugar
• 2 tsp créme de framboise
• 1 tsp cornour
• 180g 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) orgas mark 7.
2. Pull the small sprigs o the rosemary branches and set aside with
the garlic.
3. Using the tip of a paring knife, make up to 20 well-spaced cuts into
the esh of the lamb, about 2.5cm 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 250ml water into the tin.
4. 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 4-5 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.
5. The meat is ready when it starts to fall o 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 30-45 minutes before carving.
6. 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 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
• 2-3 large sprigs of rosemary
• 4 large garlic cloves cut in half lengthways
• 1.8kg leg of lamb
• 8 good quality anchovy llets, halved
• 100ml olive oil
• 250ml dry red wine
• Maldon salt and freshly ground black pepper

iii U110192-03Falcon 1000 Deluxe Induction G5
Contents
1. Before you start... 1
Personal safety 1
Electrical connection safety 1
Peculiar smells 2
Ventilation 2
Maintenance 2
Induction care 3
Oven care 4
Hob care 5
Grill/glide-out grill™ care 5
Cooling fan 5
Cooker care 5
Cleaning 5
2. Cooker Overview 6
The Hob 6
The Glide-out Grill 10
The Ovens 11
Accessories 14
3. Cooking Tips 15
Using Your Induction Cooker 15
Cooking with a Multi-function Oven 15
General Oven Tips 15
4. Cooking table 16
5. Cleaning Your Cooker 17
Hob 17
Glide-out Grill 18
Control Panel and Oven Doors 19
Ovens 19
The Tall Oven 19
Cleaning Table 20
6. Troubleshooting 21
7. Installation 23
Dear Installer 23
Safety Requirements and Regulations 23
Provision of Ventilation 23
Location of Cooker 23
Positioning the Cooker 24
Moving the Cooker 24
Repositioning the Cooker Following
Connection 25
Levelling 25
Electrical Connection 26
Final Checks 26
Fitting the Plinth 26
Customer Care 26
8. Circuit Diagrams 27
Circuit Diagram: Hob 27
Circuit Diagram: Oven 28
9. Technical Data 29
Hotplate Eciency Data 30
Oven Data 31

iv

1
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start.
Personal safety
This appliance is for cooking purposes only. It must not be
used for other purposes, for example heating a room. Using
it for any other purpose could invalidate any warranty or
liability claim. Besides invalidating claims this wastes fuel and
may overheat the control knobs.
• This appliance can be used by children aged from
8years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience
and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe
way and understand the hazards involved.
• Children less than 8 years of age should be kept away
unless continuously supervised. Children shall not play
with the appliance. Cleaning and user maintenance
shall not be made by children without supervision.
• This appliance is designed for domestic cooking only.
Use for any other purpose could invalidate any warranty
or liability claim.
• The appliance and its accessible parts become hot
during use and will retain heat even after you have
stopped cooking. Care should be taken to avoid
touching heating elements.
• A long term cooking process has to be supervised from
time to time. A short term cooking process has to be
supervised continuously.
• DANGER OF FIRE: DO NOT store items on the cooking
surfaces.
• To avoid overheating, DO NOT install the cooker behind
a decorative door.
• Accessible parts will become hot during use and will
retain heat even after you have stopped cooking. Keep
babies and children away from the cooker and never
wear loose-fitting or hanging clothes when using the
appliance.
• DO NOT use a steam cleaner on your cooker.
• ALWAYS keep combustible materials, e.g. curtains,
and flammable liquids a safe distance away from your
cooker.
• DO NOT spray aerosols in the vicinity of the cooker
while it is on.
Electrical connection safety
The electrical installation must be installed in accordance
with all relevant British Standards/Codes of Practice, BS7671.
Or with the relevant national and local regulations and with
the local gas and electricity supply companies’ requirements.
Otherwise, all installations must be in accordance with the
relevant instructions in this booklet.
Read the instructions before installing or using this appliance.
• This appliance is heavy so take care when moving it.
• The cooker may be installed in a kitchen/kitchen diner
but NOT in a room containing a bath or shower.
• This appliance MUST be earthed.
• The cooker MUST NOT be connected to an ordinary
domestic power point.
• It is normal for the hob control display to flash for about
2 seconds during first power setting.
• The appliance must be installed in accordance with the
regulations in force and only in a well ventilated space.
• Failure to install the appliance correctly could invalidate
any warranty or liability claims and lead to prosecution.
• DO NOT install the appliance on a platform.
• DO NOT manouvre the cooker while it is plugged into
the electricity supply.
• Before electrical reconnection, check that the appliance
is electrically safe.
1. Before you start...

2
Peculiar smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using your cooker for the rst time, make sure that all
packing materials have been removed and then, to dispel
manufacturing odours, turn all the ovens to 200°C and run for
at least an hour.
Before using the grill for the rst time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back and the grill door open.
Make sure the room is well ventilated to the outside air
(see‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
Ventilation
The use of a cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Make sure that the kitchen is well ventilated. Keep natural
ventilation holes open or install a powered cooker hood that
vents outside.
Prolonged intensive use of the appliance may call for
additional ventilation, for example opening a window, or
more eective ventilation, for example increasing the level of
mechanical ventilation where present.
Maintenance
• Only a qualied service engineer should service the
appliance and only approved spare parts should be
used. It is recommended that this appliance is serviced
annually.
• DO NOT use cooking vessels on the hotplate that
overlap the edges.
• ALWAYS allow the cooker to cool and then switch it
off at the mains before cleaning or carrying out any
maintenance work, unless specified otherwise in this
guide.
• DO NOT use the control knobs to manoeuvre the
cooker.
• NEVER operate the cooker with wet hands.
• DO NOT use a towel or other bulky cloth in place of a
glove – it might catch fire if brought into contact with a
hot surface.
• DO NOT use hotplate protectors, foil or hotplate covers
of any description. These may affect the safe use of
your hotplate burners and are potentially hazardous to
health.
• NEVER heat unopened food containers. Pressure build
up may make the containers burst and cause injury.
• DO NOT use unstable saucepans. ALWAYS make sure
that you position the handles away from the edge of the
hotplate.
• NEVER leave the hotplate unattended at high heat
settings. Pans boiling over can cause smoking,
and greasy spills may catch on fire. Use a deep fat
thermometer whenever possible to prevent fat
overheating beyond the smoking point.
• Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
• NEVER leave a chip pan unattended. ALWAYS heat fat
slowly, and watch as it heats. Deep fry pans should be
only one third full of fat.
• NEVER try to move a pan of hot fat, especially a deep
fat fryer. Wait until the fat is cool. Filling the pan too full
of fat can cause spill over when food is added. If you use
a combination of oils or fats in frying, stir them together
before heating, or as the fats melt.
• Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot
fat to bubble up and over the sides of the pan. Carefully
watch for spills or overheating of foods when frying at
high or medium high temperatures.
• DO NOT use the top of the flue (the slots along the back
of the cooker) for warming plates, dishes, drying tea
towels or softening butter.
• DO NOT use water on grease fires and never pick up
a flaming pan. Turn the controls off and then smother
a flaming pan on a surface unit by covering the pan
completely with a well fitting lid or baking tray. If
available, use a multi-purpose dry chemical or foam-
type fire extinguisher.
• DO NOT modify this appliance. This appliance is not
intended to be operated by means of external timer or
separated remote-control system.
• If flammable materials are stored in the drawer, oven(s)
or grill(s) it may explode and result in fire or property
damage.

3
Induction care
• IMPORTANT INFORMATION FOR PACEMAKER AND
IMPLANTED INSULIN PUMP USERS: The functions
of this hob comply with the applicable European
standards on electromagnetic interference. If you are
fitted with a pacemaker or implanted insulin pump and
are concerned please consult your doctor for medical
advice.
• When the hob is in use keep magnetic items away, such
as credit and debit cards, floppy disk, calculators, etc.
• To fully utilise the power of your induction hob and
to ensure longevity of performance, we recommend
the use of AGA Rangemaster Induction Pots and
Pans. If you decide to purchase an alternative set
of pans for use on your induction cooker, we would
strongly recommend that composite aluminium
pans with steel inserts, example shown Fig. 1.1,
are avoided. This type of pan construction can
significantly reduce the lifetime and performance of
your induction cook top.
• Take care when touching the marked cooking areas of
the hob.
• Use adequately sized pans with flat bottoms that are
large enough to cover the surface of the hotplate
heating area. The use of undersized pans will expose a
portion of the surface unit to direct contact and may
result in the ignition of clothing.
• Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for use on the
warming zone; others may break because of the sudden
change in temperature.
• Only certain types stainless steel, enamelled steel pans
or cast iron pans with enamelled bases are suitable for
induction hob cooking.
• Take care NOT to scratch the surface when placing
cookware on the glass panel.
• Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for hotplate
cooking; others may break because of the sudden
change in temperature. NEVER cook directly on the hob
surface (Fig. 1.2).
• DO NOT leave the hob zones switched on unless being
used for cooking.
• DO NOT stand or rest heavy objects on the hob.
Although the ceramic surface is very strong, a sharp
blow or sharp falling object (e.g. a salt cellar) might
cause the surface to crack or break (Fig. 1.3).
• Should a crack appear in the surface, disconnect the
appliance immediately from the supply and arrange for
its repair.
• ALWAYS LIFT pans off the hob. Sliding pans may cause
marks and scratches (Fig. 1.4).
ArtNo.312-0001 Not cooking surface
ArtNo.312-0003 Moving pans
Fig. 1.1
Fig. 1.2 Fig. 1.3
Fig. 1.4

4
ArtNo.090-0007 90 Ceramic:
oven steam out the back
• Take care NOT TO PLACE HOT LIDS onto the hob
surface (Fig. 1.5). Lids that have been used to cover
a hot pan can“stick”or create a“vacuum”effect to
the Glass Hob. Should this occur, DO NOT attempt
to lift the lid off the glass surface, this may damage
the glass. Instead slide the lid to the edge of the hob
surface and remove, taking care not to scratch the hob
surface. Alternatively wait until the lid has cooled to
room temperature, the vacuum has been released, then
remove the lid by lifting it from the hob surface.
• DO NOT place anything between the base of the pan
and the hob surface (e.g. asbestos mats, aluminium foil,
wok stand).
• Take care NOT to place metallic objects such as knives,
forks, spoons and lids on the hob surface since they can
get hot.
• We recommend that you avoid wiping any surface unit
areas until they have cooled and the indicator light
has gone off. Sugar spills are the exception to this (see
‘Cleaning your Cooker’). After cleaning, use a dry cloth
or paper towel to remove any cleaning cream residue.
• The ceramic surface should be washed after use in
order to prevent it from becoming scratched or dirty.
However, you should clean the hob with caution as
some cleaners can produce noxious fumes if applied to
a hot surface.
• DO NOT leave the hob unattended. Care should be
taken to not allow your cookware to boil dry. It will
damage your cookware and Induction Glass Hob.
• After use, switch off the hob element by its control. DO
NOT rely on the pan detector.
Oven care
• When the oven is not in use and before attempting to
clean the appliance ALWAYS be certain that the control
knobs are in the OFF position.
• Use oven gloves to protect your hand from potential
burns.
• Cooking high moisture content foods can create a
‘steam burst’when the oven door is opened (Fig. 1.6).
When opening the oven, stand well back and allow any
steam to disperse.
• The inside door face is constructed with toughened
safety glass. Take care NOT to scratch the surface when
cleaning the glass panel.
• Accidental damage may cause the door glass panel to
fracture.
• Keep oven vent ducts unobstructed.
• DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
ArtNo.324-0001 Steam burst
ArtNo.312-0001 Not cooking surface
Fig. 1.5
Fig. 1.6
Fig. 1.7

5
• Make sure the shelves are pushed firmly to the back
of the oven. DO NOT close the door against the oven
shelves.
• DO NOT use aluminium foil to cover shelves, linings or
the oven roof.
• When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the control
knobs may become very hot.
• DO NOT use the timed oven if the adjoining oven is
already warm.
• DO NOT place warm food in the oven to be timed.
• DO NOT use a timed oven that is already warm.
• Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface.
Hob care
• NEVER allow anyone to climb or stand on the hob.
• DO NOT use the hob surface as a cutting board.
• DO NOT leave utensils, foodstus or combustible items
on the hob when it is not in use (e.g. tea towels, frying
pans containing oil).
• DO NOT place plastic or aluminium foil, or plastic
containers on the hob.
• ALWAYS turn the control to the OFF position before
removing a pan.
• Avoid heating an empty pan. Doing so may damage
both the hob and pan.
Grill/glide-out grill™ care
• When using the grill, make sure that the grill pan is
in position and pushed fully in, otherwise the control
knobs may become very hot.
• DO NOT leave the grill on for more than a few moments
without the grill pan underneath it, otherwise the knobs
may become hot.
• NEVER close the grill door when the grill is on.
• Accessible parts may be hot when the grill is in use.
Young children should be kept away.
Cooling fan
This appliance may have a cooling fan. When the grill or oven
is in operation the fan will run to cool the fascia and control
knobs.
Cooker care
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours (Fig. 1.7).
Cleaning
• Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
• In the interests of hygiene and safety, the cooker should
be kept clean at all times as a build up in fats and other
food stuff could result in a fire.
• Clean only the parts listed in this guide.
• Clean with caution. If a wet sponge or cloth is used to
wipe spills on a hot surface, be careful to avoid steam
burns. Some cleaners can produce noxious fumes if
applied to a hot surface.
• NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
• DO NOT mix different cleaning products – they may
react together with hazardous results.
• All parts of the cooker can be cleaned with hot soapy
water.
• Take care that no water seeps into the appliance.
• Before you remove any of the grill parts for cleaning,
make sure that they are cool or use oven gloves.
• DO NOT use any abrasive substances on the grill and
grill parts.
• DO NOT put the side runners in a dishwasher.
• DO NOT put the burner heads in a dishwasher.
• NEVER use caustic or abrasive cleaners as these will
damage the surface.
• DO NOT use steel wool, oven cleaning pads or any
other materials that will scratch the surface.
• NEVER store flammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
flammable liquids.
• DO NOT store explosives, such as aerosol cans, on or
near the appliance.
• DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
• DO NOT attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.

6
A
B
D
C
E
2. Cooker Overview
The 1000 induction cooker (Fig. 2.1) has the following
features:
A. 5 induction cooking zones
B. A control panel
C. A glide-out grill
D. Main multi-function oven
E. Tall fan oven
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food aects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms
(Fig. 2.2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy ecient.
Never use a round-bottomed wok, even with a stand.
Fig. 2.1
Fig. 2.2

7
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 2.3 kW
Boost: 3.7 kW
Max: 1.85 kW
Boost: 3.0 kW
Max: 1.4 kW
Boost: 2.2 kW
Zone 1
Zone 2
Zone 3
Zone 4
Zone 5
HE-2
Table 2.1
Cooking Zone Minimum Pan Diameter
(Pan Base) mm
Front left 120
Rear left 140
Centre 180
Rear right 140
Front right 140
The very best pans have bases that are very slightly curved
up when cold (Fig. 2.3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies at on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
 Take care when placing hot lids onto the hob
surface. Lids that have been covering boiling or
steaming foods can‘stick’ to the ceramic glass.
Should this occur, DO NOT attempt to lift the lid o
the hotplate: this may damage the hob surface.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob. Using a lid will help the
contents boil more quickly.
 Always take care before touching the surface, even
when the hob is turned o. It may be hotter than you
think!
The induction hob comprises of ve cooking zones
containing induction elements with dierent ratings and
diameters (Fig. 2.4) each with a pan detector and residual
heat indicator, and a hob control display.
The hob control display (Fig. 2.5) informs you of the
following induction hob functions:
Pan detector
HResidual heat indicator
AAutomatic heat-up
Child lock
L1/L2 Low temperature setting
PPower boost setting
Pan Detector,
IMPORTANT: After use, switch o the hob element by its
control and DO NOT RELY on the pan detector.
If a cooking area is switched on and there is no pan in place
or if the pan is too small for the cooking area, then no heat
will be generated. The symbol [ ] will appear on the hob
control display; this is the“pan-missing symbol”. Place a pan
of the correct size on the cooking area and the [ ] symbol
will disappear and cooking can begin. After 10 minutes
without detecting a pan the cooking zone will switch o
automatically.
Table 2.1 shows the minimum pan sizes recommended for
each cooking zone.
Note: Using pans with a base diameter smaller than those
recommended will result in a power reduction.
Fig. 2.5
Fig. 2.4
Fig. 2.3

8
Power level Automatic heat-up time at
100% (min:sec)
1 0:48
2 2:24
3 3:50
4 5:12
5 6:48
6 2:00
7 2:48
8 3:36
9
Table 2.2
Residual Heat Indicator, H
After use, a cooking zone will remain hot for a while as heat
dissipates. When a cooking zone is switched o the residual
heat indicator symbol [H], will appear in the display. This
shows that the cooking zone temperature is above 60°C and
may still cause burns. Once the temperature has dropped to
below 60°C the [H] will go out.
Automatic Heat-up, A
This function is available on all of the cooking zones. It
allows rapid heating up of the element to bring the selected
cooking zone up to temperature. Once the zone is at the
required cooking temperature the power level will reduce
automatically to the preset level.
The function is selected by turning the control knob to the
‘A’ position. Turn the control knob momentarily counter-
clockwise from the zero position until the symbol [A ] is
shown on the hob control display.
Once the [A] is displayed, turn the control knob to the level
of your choice (1 to 9). The pan will heat up at 100% power
for a specied time before the power is reduced to the level
selected.
When the Automatic Heat-up function is activated, the hob
control display will ash alternately between the [A] setting
and the chosen power level.
Once the Automatic Heat-up time has ended the hob display
will stop ashing and will show the chosen power level.
The Automatic Heat-up function can be stopped by either
turning the control knob back to the“0”power setting or
turning the control knob to the“9”power setting.
For your guidance Table 2.2 shows the time available at
100% power depending on the power level selected in the
Automatic Heat-up mode.
Child Lock,
IMPORTANT: The child lock can only be activated when all
the cooking zones are switched o.
To prevent the unwanted use by children, the hob can be
locked.
To lock the hob, simultaneously turn the two left-hand
controls counter-clockwise (Fig. 2.6) and hold until the
symbol appears in the centre of the hob control display
(Fig. 2.7).
Note: [A] will ash when locking the hob – this is normal.
Locking the hob will NOT aect the oven; it can still be used.
To unlock the hob, simultaneously turn the two left-hand
controls counter-clockwise and hold until the symbol
disappears from the centre of the hob control display.
Fig. 2.6
Fig. 2.7

9
Low Temperature Setting, L1/L2
 This function should only be used when heating
from cold.
Each cooking area is equipped with 2 low temperature
settings:
L1 will maintain a temperature of about 40 °C – ideal for
gently melting butter or chocolate.
L2 will maintain a temperature of about 90 °C – ideal for
simmering (bring the pan to the boil and then select L2 to
keep soups, sauces, stews, etc at an optimal simmer).
The maximum time this setting can be used is 2 hours. To
increase the heat, just turn the control knob to the required
level.
Power Boost Setting, P
All of the induction cooking zones have Power Boost
available, activated by turning the control knob clockwise
until [P] is shown on the hob control display.
Power Boost allows additional power to be made available for
each of the cooking zones. This is useful to bring a large pan
of water to the boil quickly.
The Power Boost function operates for a maximum of 10
minutes on each zone, after which the power is automatically
reduced to setting 9.
When using the Power Boost function, the cooking zones are
linked.
Fig. 2.8 shows the hob layout. Zones A and B are linked
together as are zones D and E.
This means that when using zone A on Power Boost and then
switching zone B to Power Boost , the power to zone A will
reduce slightly. The last zone switched to power boost always
takes priority. Zones D and E work in the same way.
 This is a built-in safety device.
Deactivate the Power Boost function by turning the control
knob to a lower setting.
Overheat Function
This function identies when the temperature of the pan rises
rapidly and works to maintain a safe level of pan temperature.
It should not interfere with normal cooking.
Cookware with bases that become distorted (Fig. 2.2) when
heated may interfere with the operation of the Overheat
Function. This may result in damage to your cookware or
Induction Glass Hob.
 Please remember not to leave the hob unattended.
Care should be taken to not allow your cookware to
boil dry. Damage to your cookware and Induction
Glass Hob may result.
Please read and follow the manufacturers’instructions
carefully before using cookware on your induction hob.
A D
BE
C
A & B linked D & E linked
Fig. 2.8

10
The Glide-out Grill
 CAUTION: This applicance is for cooking purposes
only. It must not be used for other purposes, for
example room heating.
 CAUTION: Accessible parts may be hot when the grill
is in use. Young children should be kept away.
Open the door and pull the grill pan carriage forward using
the handle (Fig. 2.9).
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat
the whole grill, turn the knob clockwise (Fig. 2.10).
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber
and preheat the appropriate part(s) of the grill for two
minutes. The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
 DO NOT leave the grill on for more than a few
moments without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again.
With the trivet back in place with the food on it, slide the
carriage back into the grill chamber. Make sure that it is
pushed right in.
The grill pan trivet can be set to four dierent grilling heights
by a combination of turning it back to front and turning it
upside down (Fig. 2.11).
Do not leave the grill on for more than a few moments,
without the grill pan underneath it.
 NEVER close the grill door when the grill is on.
1
2
3
4
Fig. 2.11
Fig. 2.9
Fig. 2.10

11
The Ovens
The left-hand oven is a multi-function oven, while the right-
hand tall oven is a fan oven.
The Multi-function Oven
As well as the oven fan and fan element, they are tted
with two extra heating elements, one visible in the top of
the oven and the second under the oven base. Take care to
avoid touching the top element and element deector when
placing or removing items from the ovens.
The multi-function oven has 3 main cooking functions: fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Table 2.3 gives a summary of the multi-function modes.
The multi-function ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Please remember that all cookers vary – temperatures in your
new ovens may dier to those in your previous cooker.
Function Use
Defrost To thaw small items in the oven without
heat
Fan oven A full cooking function, even heat
throughout, great for baking
Fanned grilling Grilling meat and fish with the door
closed
Fan assisted A full cooking function good for
roasting and baking
Conventional oven A full cooking function for roasting and
baking in the lower half of the oven
Browning element To brown and crisp cheese topped
dishes
Base heat To crisp up the bases of quiche, pizza or
pastry
Table 2.3

12
Multi-function Oven Functions
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects
the food from ies. Pieces of meat, sh and poultry should
be placed on a shelf, over a tray to catch any drips. Be sure to
wash the shelf and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Fan Oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good‘all-round’function. It may
be necessary to reduce the temperature by approximately
10°C for recipes previously cooked in a conventional oven.
If you wish to preheat 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 erce heat than a
conventional grill. For best results, place the food to
be grilled, on a trivet over a roasting tin, which should be
smaller than a conventional grill pan. This allows greater air
circulation. Thick pieces of meat or sh are ideal for grilling in
this way, as the circulated air reduces the erceness of the
heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy.
You will also nd that the food needs to be watched and
turned less than for normal grilling. Preheat this function
before cooking.
For best results we recommend that the grill pan is not
located on the uppermost shelf.
Fan Assisted Oven
This function operates the fan, circulating 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.
When using this function, 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.
This is a fast intensive form of cooking; 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 particularly suitable for roasting
and baking 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 cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
shepherds pie 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 nish o 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 warming.
The Browning and Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.

13
The Fan Oven
The right-hand tall oven is a fan oven that circulates hot air
continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are
generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous
cooker.
Operating the Ovens
The Multi-function Oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig. 2.12).
Turn the function selector control to a cooking function. Turn
the oven temperature knob to the temperature required
(Fig. 2.13).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and o
during cooking.
The Fan Oven
Turn the oven knob to the desired temperature (Fig. 2.14).
The oven indicator light will glow until the oven has reached
the temperature selected (Fig. 2.15). It will then cycle on and
o during cooking.
ArtNo.192-0107 - Falcon oven temp control
220°
180°
140°
100°
Fig. 2.14
ArtNo.061-0001 - 90 induction - 900S MF oven controls
220°
180°
140°
100°
Fig. 2.12
ArtNo.061-0001 - 90 induction - 900S MF oven controls
Fig. 2.13
ArtNo.192-0104 - Falcon oven light
220°
180°
140°
100°
Fig. 2.15
Function control Temperature control

14
B
A
Fig. 2.17
Fig. 2.18 Fig. 2.19
ArtNo.324-0002 Oven shelf
ArtNo.324-0010 Plate warming shelf
Fig. 2.22 Fig. 2.23
Flat shelf
Drop shelf
Shelf guard
Front
Front
Shelf guard
Fig. 2.16
Fig. 2.20 Fig. 2.21
A – Flat shelf, B – Drop shelf
Accessories
Oven Shelves – Left-hand (Main) Oven
In addition to the at shelves, your cooker is supplied
with a drop shelf (Fig. 2.16). The drop shelf increases the
possibilities for oven shelf spacing.
With the exception of the top position, which will only accept
the drop shelf, any shelf can t in any of the positions
(Fig. 2.17). The oven shelves are retained when pulled
forward but can be easily removed and retted.
Removing and Refitting the Oven Shelves
The shelf has a small kink on either side (Fig. 2.18). To remove
the shelf, line these up with the stops in the shelf support
(Fig. 2.19). Lift the shelf upwards so that it will pass over the
shelf stop (Fig. 2.20) and then pull it forwards (Fig. 2.21).
Ret in the reverse order, making sure to push it fully back.
Oven Shelves – Right-hand (Tall) Oven
The tall oven is supplied with four at cooking shelves
(Fig. 2.22), and a plate-warming shelf (Fig. 2.23).
When using the tall oven, you can cook on all four shelves at
the same time, but make sure that they are well spaced out to
allow the hot air to circulate.

15
3. Cooking Tips
Using Your Induction Cooker
If you have not used an induction cooker before please be
aware of the following:
Make sure that the pans you have or buy are suitable for use
on the induction hob. Stainless steel, enamelled steel or cast
iron is ideal. Double check before you buy pans – they must
have bases that would attract a magnet.
Allow time to get used to induction cooking; it is fast and
powerful as well as being gentle. When simmering, you may
notice that liquids appear to stop bubbling and then start
again almost immediately. This is perfectly normal.
You may notice a faint vibrating sound coming from the pans
when using the induction hob. Again, this is perfectly normal
and will depend upon the type and style of pans you are
using.
The induction heating elements will phase on and o when
cooking. Although an active cooking zone may appear to
switch on and o, a constant heat is still being supplied to the
base of the pan – this is completely normal.
Cooking with a Multi-function Oven
Remember: not all modes are suitable for all food types. The
oven cooking times given are intended for a guide only.
General Oven Tips
The wire shelves should always be pushed rmly to the back
of the oven.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire shelves. Other
containers should be placed centrally. Keep all trays and
containers away from the back of the oven, as overbrowning
of the food may occur.
For even browning, the maximum recommended size of a
baking tray is 340mm (13½”) by 340mm (13½”) and 232mm
(91/8”) by 321mm (125/8”) in the tall oven.
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a “finger’s width”between dishes on
the same shelf. This allows the heat to circulate freely
around them.
• To help keep your oven clean, cover meat when
roasting, with foil or use a roasting bag.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• 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.

11
4. Cooking table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top (T)
Centre (C)
Base (B)
The oven control settings and cooking times given in the table below are intended to be used
AS A GUIDE ONLY.Individual tastes may require the temperature to be altered to provide a
preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10°C and the cooking time by 5-10 minutes. The
temperature in the fan oven does not vary with height in the oven so you can use any shelf.
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire Pudding
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Small cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Fish
Fillet
Whole
Steak
Approximate Cooking Time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
Conventional Oven
Temperature °C
(Shelf Position)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
140-150 (C)
220 (C)
140 (C/B)
150 (C/B)
150 (C/B)
160 (C/B)
170 (C/B)
200 (C/B)
170 (C/B)
170 (C/B)
200 (C/B)
180 (C/B)
180 (C/B)
210 (C/B)
100 (C/B)
160 (C/B)
180 (C/B)
140-150 (C/B)
210 (C)
Fanned Grilling
190 (C/B)
190 (C/B)
190 (C/B)
Fan Oven
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
130
140
140
150
160
190
160
160
190
170
170
200
90
150
170
130-140
200
190 (C/B)
190 (C/B)
190 (C/B)
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
Using the conventional oven: for
even browning the maximum size of
baking tray recommended is 340 mm
x 340 mm. This ensures free heat
circulation.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity