Falcon G2522 User manual

T100576 Ref. 1
G2502, G2512, G2522 and
G2532 DOMINATOR GRILLS
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
This app iance has been CE-marked on the basis of comp iance with the Gas App iance Directive for
the Countries, Gas Types and Pressures as stated on the Data P ate.
These Appliances MUST BE installed b a competent person in compliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in force at the time. Particular attention MUST be paid
to the following:
Gas Safety (Insta ation & Use) Regu ations
Hea th and Safety at Work Act
Furthermore, if a need arises to convert the Appliance for use with another gas, a competent person must be
consulted. Those parts which have been protected b the manufacturer MUST NOT be adjusted b the User.
Users should be conversant with the appropriate provisions of the Fire Precautions Act and the requirements of
the Gas Safet Regulations. in particular the need for regular servicing b a competent person to ensure the
continued safe and efficient performance of the Appliance.
Upon receipt of the User's Instruction manual, the installer should instruct the responsible person(s) of the
correct operation and maintenance of the Appliance.
This equipment is ONLY FOR PROFESSIONAL USE, and shall be operated b QUALIFIED persons. It is the
responsibilit of the Supervisor or equivalent to ensure that users wear SUITABLE PROTECTIVE CLOTHING
and to draw attention to the fact that, some parts will, b necessit , become VERY HOT and will cause burns if
touched accidentall .
Fa con Foodservice Equipment
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900

OFF
FULL ON/BOOST LOW/COOK
PILOT
SECTION 1 - GENERAL DESCRIPTION
The grill is supplied with wire grid, drip tra , cast
aluminium brander and drip trough. The drip tra
must be in position at all times when burners are on.
The G2512 model will accept a 1/1 gastronorm
container (not supplied).
There is one burner on the G2502 and G2532
models, two burners on the G2512 and three burners
on the G2522.
Each model has a single flame failure gas tap control.
SECTION 2 - LIGHTING and OPERATIONS
TO LIGHT THE BURNER
Proceed as follows:
a) Push control knob in and turn it anti-clockwise to
ignition position.
b) Light pilot with a taper whilst holding control knob
full IN. Observe that pilot lights.
c) When pilot is lit, continue to hold control knob full
in for 20 seconds then release it. Should pilot be
extinguished, wait for 3 minutes and repeat from
step a).
d) Having established pilot condition, turn control
knob anti-clockwise to FULL FLAME position. This
will light burner(s).
e) For LOW FLAME operation, turn control knob
further anti-clockwise to the small flame indicator.
Warning
IF BURNER IS EXTINGUISHED INTENTIONALLY
OR OTHERWISE, THE UNIT SHOULD BE TURNED
OFF.
NO ATTEMPT TO RELIGHT THE GRILL SHOULD
BE MADE UNTIL, AT LEAST THREE MINUTES
HAVE ELAPSED.
Turning The Burner OFF
For Short Periods
To turn burner OFF whilst retaining a lit pilot, turn
control knob clockwise to ignition s mbol.
For Long Periods
To turn burner OFF, turn control knob clockwise to
OFF position.
USING THE GRILL
Pre-heating
The grill requires a pre-heating time of 20 minutes to
reach maximum temperature. However, toast and
other foods can be inserted 5 to 10 minutes after the
appliance is lit.
Drip Tray
A drip tra is situated in the bottom of the cooking
compartment. This should be kept in place at all times
when the burners are ON.
The G2512 and G2522 models are fitted with drip
tra s which have a drain tap at the front LH side to
facilitate draining without removal of the tra .
Warning
DO NOT DRAPE TOWELS etc. OVER THE
APPLIANCE WHILST IT IS IN USE.
SUCH ACTION COULD OBSTRUCT VENTILATION
AND LEAD TO OVERHEATING.
SECTION 3 - COOKING HINTS
GRILLING is a QUICK, SIMPLE and DIRECT method
of cooking. Ideal for a wide and varied list of menu
items, heat is transferred from the source in direct
ra s, (radiation) on to the food requiring to be cooked.
Thesefoodstuffscanbeplacedontrasor
alternativel , directl on the brander.
DUE TO THE DIRECT HEAT PRESENT DURING
GRILLING, GREAT CARE SHOULD BE TAKEN
WHEN COOKING FOOD. BE CAREFUL OF
SPLASHES FROM HIGH FAT CONTENT
FOODSTUFFS.
EMPTY DRIP TRAY AND TROUGH FREQUENTLY.
USE OF TONGS IS RECOMMENDED WHEN
TURNING OR MOVING FOOD.

TEMPERATURE SETTING
L= low flame
L - M = low/middle
M = middle
M - H = middle/high
H = high
SHELF POSITION
1. Top
2. Second top
3. Middle
4. Second bottom
5. Bottom
CUT OF MEAT OR FISH
FRESHNESS
TEMPERATURE, SIZE
AND WEIGHT OF ITEM
PERSONAL OPINION
CUSTOMER
PREFERENCE
DEGREE OF COOKING
JC = Just cooked
R = Rare
M = Medium
WD = Well done
Meat
Temperature
Setting Shelf Position Degree of Cooking Time (minutes) PRACTICAL TIPS
BACK BACON
RASHERS H 2 JC 2 If crispier bacon is desired cook longer or use Shelf 1.
BLACK PUDDING M/M-H 3 JC 5 Brush with a little oil to
avoid dr ing out.
CRUMBED
CHICKEN LEGS M/L-M 3 JC 8 Flatten chicken before crumbing. Turn as necessar .
CHICKEN SATAY M 3 JC 6 Turn as necessar during cooking
FILLET STEAK (6 oz)* H 2 R 5 Oil and season before cooking.
Turn as necessar .
FILLET STEAK (6 oz)* H 3 M 10 Oil and season before cooking.
Turn as necessar .
FILLET STEAK (6 oz)* M-H 4 WD 13 Oil and season before cooking.
Turn as necessar .
HAMBURGER (4 oz)* M 2-3 JC 8 Oil and season before cooking.
Turn as necessar .
LAMB CHOP M-H 2 JC 12 If crispier effect is required,
place on Shelf 1.
LAMB'S KIDNEYS M-H 2-3 JC 7 Skewer with cocktail sticks
to avoid curling.
LAMB'S LIVER H 2 JC 4 Flour and oil before cooking.
PORK CHOP M-H 2-3 JC 12 If crispier effect is required,
place on Shelf 1.
PORK KEBAB M/M-H 3-4 JC 10 If marinating, dr thoroughl
before cooking. Oil and season.
SAUSAGE (2 oz) M-H 3 JC 7 Lightl brush with oil
before cooking.
FILLET STEAK (6 oz)* H 3 R 5 Oil and season before cooking.
Turn as necessar .
FILLET STEAK (6 oz)* H 3 M 10 Oil and season before cooking.
Turn as necessar .
FILLET STEAK (6 oz)* M-H 3-4 WD 13 Oil and season before cooking.
Turn as necessar .
COOKING CHARTS
The charts which follow should be used as a guide onl . Culinar opinion is subjective, all values
should be considered approximate. * denotes use of brander plate.
Cooking times var for numerous reasons, e.g.

Fish
Temperature
Setting Shelf Position Degree of Cooking Time (minutes) PRACTICAL TIPS
COD FILLETS M-H 2-3 JC 7 Flour and brush with melted
butter before cooking.
HALIBUT FILLETS* M/M-H 3 JC 11 Dust with seasoned flour
and oil before cooking.
HERRING FILLETS
in OATMEAL M 2 JC 7 Lightl spra with oil before cooking to prevent dr texture.
LEMON SOLE FILLETS M-H 2 JC 5 Dust with seasoned flour
and oil before cooking.
SALMON STEAKS M 3 JC 10 Flour, oil and season before
cooking. Turn as necessar .
MACKEREL (WHOLE) M 3 JC 11 Dust with flour, make 2 or 3
incisions. Oil and season.
TROUT (WHOLE) M-H 3 JC 10 Dust with flour, make 2 or 3
incisions. Oil and season.
WHITING (WHOLE) M-H 3 JC 10 Dust with flour, make 2 or 3
incisions. Oil and season.
Miscellaneous
Temperature
Setting Shelf Position Degree of Cooking Time (minutes) PRACTICAL TIPS
DEVILS ON
HORSEBACK M/M-H 2 JC 2 Skewer and turn as necessar .
MUSHROOMS M 2 JC 3-4 Season, oil and turn as necessar .
TOASTED CHEESE H 2 JC 2 Allow cheese to melt and brown
quickl . Do NOT overcook.
TOMATO (WHOLE) M 3 JC 4-5 Make a cross-shaped incision
on top. Season and oil.
SECTION 4 - CLEANING and MAINTENANCE
C eaning The App iance
Warning
Before cleaning, turn off and allow to cool sufficientl .
The appliance MUST NOT be cleaned with a jet of
water or steam cleaned.
DAILY CLEANING
Stain ess Stee
Wash with warm soap water. A mild detergent on a
cloth can be used for stubborn stains.
Alwa s rub along the grain, rinse with clean water and
dr with a clean cloth. The drip tra should be cleaned
out of all fat and debris before steeping in hot soap
water. Rinse in clean water and dr with a clean cloth.
A uminium Brander
The brander should be left under full heat of the grill.
After a period, this will carbonize spillage. Remove
debris with a wire brush.
Wire Grid She f
Steep grid in hot soap water, rub with a pan scrubber
on stubborn stains.
Vitreous Ename
Wash thoroughl with warm soap water.
Important Note
Do not use proprietar cleaners, especiall those
which ma have a high caustic content, on the
vitreous enamelled surfaces of this unit.
This is particularl important when the appliance is
hot. Such cleaners can cause serious damage or
discolouration to the enamel finish, and onl a soap or
detergent solution should be used.