Falcon Convectasteam E4069EL User manual

RZZ 298 Ref.1
E4069EL and E4109EL
Convectasteam Ovens
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - CONTROLS and OPERATION
SECTION 3 - COO ING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These appliances have been CE-marke on the basis of compliance with the Low Voltage an EMC Directives
for the voltages state on the Data Plate.
IMPORTANT
These units must only be installed by a competent person in compliance with the regulations in force
at the time.
UK regulations are liste on the front of the Installation an Service Manual.
Regular servicing by a qualifie person is recommen e to ensure continue safe an efficient performance of
the unit.
WARNING - THIS APPLIANCE MUST BE EARTHED!
Upon receipt of this manual, the installer shoul instruct a responsible person (or persons) as to the correct
operation an maintenance of the unit.
This equipment is esigne FOR PROFESSIONAL USE ONLY an be operate by QUALIFIED persons. It is
the responsibility of the supervisor or equivalent to ensure that the user wears SUITABLE PROTECTIVE
CLOTHING. Attention shoul also be rawn to the fact that some parts of the appliance will, by necessity,
become VERY HOT an coul cause burns if touche acci entally.
Falcon Foodservice Equipment
HEAD OFFICE AND WOR S
Wallace View, Hillfoots Roa , Stirling. FK9 5PY. Scotlan .
SERVICE LINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900

Power On
In icator (Re )
Heat/Cool
Switch
ON/OFF
Temperature
Selector Switch
Oven On
In icator (Amber)
Steam On
In icator (Clear)
Mo e
Selector Switch
Timer
Figure 1
SECTION 1 - GENERAL DESCRIPTION.
The E4069EL an E4109EL are combination
atmospheric convection steam ovens. These units
may be use in three ifferent mo es:
Convection Mode
These units operate as normal force convection
ovens. The fan raws air from the oven which is
passe over the elements surroun ing the fan.
The air is then recirculate back into the oven aroun
the si es of the oven baffle.
Steam Mode
The units operate as force air steaming ovens.
Steam generate by the boiler is circulate aroun
the oven by the fan.
For economic water usage, set the temperature
selector switch between 95
o
C an 100
o
C on steam
mo e. Setting the selector switch above 100
o
C will
not allow the boiler to switch On/Off with temperature
mo ulation thus greatly increasing water usage.
A temerature greater than 100
o
C cannot be achieve
in steam mo e.
The oven temperature may also be controlle
between 30-100
o
C in this mo e by controlling the
amount of steam injecte into the oven cavity.
Combination Mode
This combines the benefits of steam an convection
cooking. Oven is supplie alternately with hot air an
steam. The benefit of low weight loss on steam is
combine with the benefits of convection cooking.
Hot air an steam are circulate at high spee to
provi e even cooking.
SECTION 2 - CONTROLS and OPERATION.
CONTROLS.CONTROLS.
The controls are mounte on a panel at the Oven RH
as etaile in Figure 1. These consist of:
Power On Indicator (Red)
This In icates there is power to the unit.
Heat/Cool Switch
This control in Re position allows the fan to operate
normally for cooking mo es.
This control in Black position allows the fan to operate
when oor is open an activates cool own facility.
On/Off Temperature selector switch
When knob is turne fully anticlockwise, power to
oven controls is switche off.
When knob is turne clockwise, power is fe to the
controls. The knob is then rotate clockwise to select
the esire cooking temperature.
Oven On Indicator (Amber)
This Illuminates when oven elements are on in either
convection or combination cooking cycle.

Boiler On Indicator (Clear)
This Illuminates when the boiler elements are on
i.e. when oven cavity is not at esire steam cooking
temperature in steam mo e or when boiler is on
uring combination cooking cycle.
Mode Selector Switch
This selects the esire cooking mo e.
Turn knob to position in icate in Figure 2.
Figure 2
Off Position
Turn knob to position in icate in Figure 3.
Figure 3
Convection
Cooking
Turn knob to position in icate in Figure 4.
Figure 4
Combination
Cooking
Turn knob to position in icate in Figure 5.
Figure 5
Steam
Cooking
Timer
This selects manual or automatic timing facility.
Turn knob to position in icate in Figure 6. En of
time (up to 2 hours) cook cycle an buzzer soun ing
position, power to controls is also cut off when in this
position.
Figure 6
Off Position
Turn knob to position in icate in Figure 7. Require
cook time is selecte (up to 2 hours).
Figure 7
Timed Position
Turn knob to position in icate in Figure 8. Manual
cooking position is selecte , there is no timing
function in this position an oven will continue to
cook in set mo e until either the On/Off Temperature
selector switch is turne to Off or the oor is opene .
Figure 8
Manual Position
Door Switch
Door microswitch conceale at control panel bottom
shuts off power to elements an fan when oor is
opene .
OPERATION
1. Ensure power neon (re ) is lit.
 If water supply is turne on, boiler will fill
automatically irrespective of mo e selection.
2. Choose Cook by pressing Cook/Cool
switch to isplay symbol
3. Select cooking mo e -
Convection, Combination or Steam.
4. Turn timer knob to Manual (MAN).
5. Turn thermostat knob to esire pre-cooking
temperature.
 The mo e neon will light to in icate that the
appropriate element is heating.
 When the pre-set temperature is reache the
neon will go out an the oven is rea y to use.
6. Open oor carefully.
7. Place foo in the oven.
8. Close the oor.
 The cooking process will now commence. Un er
these con itions, foo will cook automatically as
the timer selector is in manual mo e.
 The foo will cook until remove from the oven.
 Elements will switch off when the oor is opene .
 However , you can operate the cooking process
by using the timer as follows:-
9. Turn timer knob to the esire time, the foo will
now cook for the set uration. When the set time
has elapse , timer knob will return to the zero
position an the buzzer will soun continuosly.
10. Turn timer knob to Manual (MAN).

11. Open oor carefully.
12. Remove foo from oven when cooking uration is
complete .
13. Turn temperature knob to upright position (I/O).
Oven will switch off, water will rain from boiler.
Cool Down Facility
1. Carefully open oor.
2. Remove fat filter (if fitte ) by lifting upwar .
3. Press Cool/Heat Switch
fan will blow out warm air.
Switching Off
1. Turn On/Off temperature selection switch OFF
(Fully ACW).
2. Switch off at mains isolator switch.
SECTION 3 - COO ING HINTS.
Loading the Oven
The oven is available as 6 or 10 shelf versions.
Each shelf position can accomo ate a single
1/1 gastronorm tray. The shelf arrangement will
epen on the type of foo being cooke an size
of container use . All shelf positions may be use
simultaneously if the foo /container size permits.
When using the loa ing trolley, loa s may be
transferre more quickly to minimise heat loss.
Opening the Door - Single Action
Pull oor han le to open oven oor. The oor shoul
be hel slightly ajar for a few secon s when opene
to allow resi ual steam or heat to escape prior to
unloa ing.
Chef's Tips
Convection Cooking
Allow meats to rest an cool before carving.
Use a han hel meat probe to check that meats are
cooke to your specification.
As these units are fan assiste , it is a visable to set
the temperature 15 - 20
o
C lower than when using a
non fan assiste oven.
When cooking always pre-heat.
Steam Cooking
Allow meat to rest an cool before carving.
Due to the high spee of the fan there will be no
transfer of flavours between foo s (e.g. gammon to
potatoes).
Always pre-heat before cooking.
Reduced Temperature Steam Cooking
No nee for bain marie with elicate foo s.
I eal for fish an egg pro ucts.
I eal for farinaceous foo s.
Prove brea at 35
o
C for perfect results.
Combination Cooking
Baking puff pastry items using this mo e will result in
light pastry as the cooking environment is supplie
with a fine supply of vapour.
If cooking jacket potatoes, it is not necessary to wrap
each potato in foil as the steam will protect the skins
from becoming too crisp.
It is not necessary to turn or baste roast meats as the
combination mo e ensures that heat is istribute
evenly an the vapour stops the meat from rying out.
Allow the roast to rest for approximately 20 minutes
before carving.
Suggested Cooking Modes in Sequence
With so many cooking metho s available to the Chef,
the ifferent cooking mo es can be operate in
sequence to provi e the best results.
Convection + Combination
Food types - All meats, poultry & game.
Cooking first on Convection will seal an colour the
meat. Combination cooking will then cook items more
gently than convection cooking to minimise shrinkage
to pro uce a succulent roast.
Steam + Convection
Food types:
Vegetables, fruit, fish, poultry, casseroles, etc.
Cooking firstly on steam seals items that require to be
cooke in a more gentle steam environment. Weight
loss is minimise an the natural goo ness of the
foo is preserve . Convection completes the process
by provi ing a pleasing appearance an aroma.
Combination + Convection
Food types: Roasts, Pastry, Yeast products, etc.
Commence the cooking process on combination.
The foo can then be browne /bake on convection
for the esire colour/crust.
Steam + Combination
Food types: Fish (whole salmon), gammon, etc.
First gently cook on a re uce steam temperature
setting to re uce shrinkage an retain the natural
nutrients of the foo . Switch to combination to brown/
crust.

SECTION 4 - CLEANING AND MAINTENANCE
Falcon recommen that the oven be cleane at least
once a ay to maintain acceptable hygiene
stan ar s.
The use of abrasive cleaning materials or pa s to
clean any section of the oven is not recommen e .
The unit has been esigne to facilitate cleaning an
shoul not require aggressive etergents or pa s
if cleane on a regular basis.
Important
Unit must be on standby position and the oven
compartment allowed to cool to a minimum of
50
o
C before commencing cleaning.
Cleaning the Compartment
1. Ensure oven is off.
2. Cool oven temperature to 50
o
C using cool own
facility as escribe .
3. Apply a mil etergent spray cleaner to all internal
surfaces of the oven.
4. Leave the cleaner for the uration recommen e
by the manufacturer (approx. 20 mins).
5. Set oven at steam mo e of 100
o
C for 10 minutes
as escribe . The oven will steam for 10 minutes
an hygienically remove foo ebris an the
chemical cleaner.
6. Carefully open the oven oor as escribe .
7. Remove the gri s, gri supports, fat filter an rip
tray an wash these components in a sink.
8. Use warm water an a mil etergent with a soft
cloth to wash out the oven interior.
9. Use a cloth soake in clean col water to
thoroughly rinse away any remaining foo ebris
an chemical cleaner.
10. Use a clean lint free tea towel to ry all areas.
11. Dry all parts washe by han .
12. Reassemble all components.
Cleaning the Oven Fan.
After cooking a large quantity of fatty foo s, it may be
necessary to clean the oven fan if ebris is still visible
after the stan ar cleaning process.
Step 1
Switch the unit off at the mains supply.
Step 2
Remove the protective guar by un oing the fixings.
Step 3
Clean as require .
Step 4
Replace fan guar . The unit is now rea y for
operation.
Fat Filter
After use, the fat filter shoul be soake in a mil
etergent an cleane with a brush.

Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Beef
Cottage Pie
Fresh
40mm tray
3kg
24 portions
6 x 40mm
18kg
144 portions
10 x 40mm
30kg
240 portions
Combi
185 45-60
Piped potato may be
brushed with
beaten egg
Beef Topsi e
Fresh
gri
3 pieces
3kg each
3 gri s
27kg
5 gri s
45kg
Conv
Combi
210
145
15
120
Roast on grid. Drip
tray below. Seal pores
for 15 minutes then
reduce temperature
Lamb Hot Pot
(In ivi ual)
Fresh
gri
6 portions
6 gri s
36 portions
10 gri s
60 portions
Combi
190 30-40
Brush sliced potatoes
with melted butter
Bacon Rashers
Fresh
20mm tray
16
6 x 20mm
96
10 x 20mm
160
Conv
220 3-4
ray up close
together
Whole
Gammon
Fresh
gri
2 x 6kg
2 gri s
4 x 6kg
3 gri s
6 x 6kg
Steam
100 180 -
190
Stud with cloves before
cooking. Collect liquid
in drip tray
Pork
Sausages (8)
Fresh
20mm tray
32
6 x 20mm
192
10 x 20mm
320
Conv
190 20-25
Lightly oil
before cooking
lb to kg conversion
lbs12345678
kg 0.454 0.91 1.36 1.82 2.278 2.73 3.18 3.64
9
4.09
10
4.54
kg to lb conversion
kg12345678
lbs 2.2 4.4 6.6 8.8 11 13.2 15.4 17.6
9
19.8
10
22
Size Depth per 6 gri per 10 gri
1 20mm 6 10
2 40mm 3 (poss. 6) 5 (poss. 10)
3 65mm 3 5
Size Depth per 6 gri per 10 gri
4 100mm 3 5
5 150mm 2 3
6 200mm 1 2
Cooking Charts
The following information will hopefully assist you in the following areas:
 Menu compilation  Costing  Portion Control  Time Scheduling
This information is provi e as a gui e only. Times an loa s shoul be consi ere approximate.
Temperatures an timings are generally base on small to me ium loa s.
Quick Reference Conversions
1 ounce (oz) = 28.3 grams (g) To convert lbs to kg, ivi e lbs by 2.2
1 poun (lb) = 454 grams (g) To convert kg to lbs, multiply kg by 2.2
Gastronorm Containers
Tray size compliant with these mo els is the 1/1, imensions 530mm x 325mm. Depth sizes vary as follows:
This is epen ent upon foo pro uct. (ie - height an nature)
Meat

Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Kippers
Fresh
20mm tray
4
6 x 20mm
24
10 x 20mm
40
Conv
200 6-7
Brush with melted
butter before cooking.
Salmon
Steak (170g)
Fresh
20mm tray
12
6 x 20mm
72
10 x 20mm
120
Conv
195 5-6
Pass steaks through
flour. Brush with
melted butter.
Trout Whole
(200g)
Fresh
40mm tray
8
6 x 40mm
48
10 x 40mm
80
Steam
100 7-8
Squeeze with a little
fresh citrus juice
before cooking.
Fish Pie
(Potato Top)
Fresh
40mm tray
24 portions
6 x 40mm
144 portions
10 x 40mm
240 portions
Combi
Conv
185
200
20-25
3-4
Brush potato with
melted butter
before cooking.
Crumbe Fish
Fingers
Fresh
20mm tray
30
6 x 20mm
180
10 x 20mm
300
Conv
210 12-15
No need to spray
with oil.
Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Chicken Roast
(Whole)
Fresh
gri
4 x 1.5kg
3 gri s
12 x 1.5kg
5 gri s
20 x 1.5kg
Combi
165 40-50
Use drip tray
and probe.
Crumbe
Chicken
Drumsticks(100g)
Fresh
20mm tray
16
6 x 20mm
96
10 x 20mm
160
Conv
185 15-20
Season/flavour before
crumbing.
Lightly oil tray.
Chicken Pie
(Pastry Top)
Fresh
40mm tray
3kg
24 portions
3 x 40mm
72
5 x 40mm
120
Combi
Conv
180
195
40-45
5-10
Last few minutes on
Conv ensures crisp
crust
Chicken
Liver Pate
Â
Fresh
4 x 1kg
loaf tins
on gri
3 gri s
12 x 1kg
loaves
5 gri s
20 x 1kg
loaves
Steam
85 60±70
No need to use a
water bain marie.
Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
o
C
Time
(mins) Practical Tips
Rice Pilaff
Dried
65mm tray
2kg
3 x 65mm
6kg
5 x 65mm
10kg
Steam
100 17-20
Place rice in tray with
twice the volume of
stock or water.
Lasagne
Bolognaise
Fresh
65mm tray
18 portions
3 x 65mm
54 portions
5 x 65mm
90 portions
Combi
Conv
190
210
20
3-5
Heat thoroughly on
Combi mode.
Brown on Conv.
Macaroni
au gratin
Fresh
40mm tray
12 portions
6 x 40mm
72 portions
10 x 40mm
120 portions
Combi
Conv
160
205
15-20
3-5
Heat thoroughly on
Combi mode.
Brown on Conv.
Fish
Poultry and Game
Farinaceous

Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Asparagus
Fresh
40mm tray
(perf.)
1.2kg
6 x 40mm
7.2kg
10 x 40mm
12kg
Steam
95 5-6
rim as necessary.
Corn on the cob
Fresh
40mm tray
(perf.)
8 ears
6 x 40mm
48 ears
10 x 40mm
80 ears
Steam
100 15-18
rim as necessary.
Braise Onions
Fresh
65mm tray
2.8kg
3 x 65mm
8.4kg
5 x 65mm
14kg
Conv
165 40-50
Blanch onions, place.
in tray with stock.
Place lid on tray.
Parsnips
Fresh
40mm tray
1.8kg
6 x 40mm
10.8kg
10 x 40mm
18kg
Conv
195 20-25
rim to required size.
Roast with a little hot
oil and season as
preferred.
Peas
Fresh
40mm tray
(perf.)
2kg
6 x 40mm
12kg
10 x 40mm
20kg
Steam
100 3-4
Season
after cooking.
Braise
Tomatoes
Fresh
20mm tray
3kg
6 x 20mm
18kg
10 x 20mm
30kg
Combi
180 5-6
Cross top and
brush with
melted butter.
Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Bake Jacket
Potatoes
Fresh
gri
10-12oz
16
3 gri s
48
5 gri s
80
Combi
170 45-55
Pierce with fork.
No need to individually
foil potatoes.
Dauphinoise
Potatoes
Fresh
65mm tray
3.5kg
3 trays
10.5kg
5 trays
17.5kg
Combi
Conv
180
205
15-20
5
Heat thoroughly on
Combi mode.
Brown on Conv.
Duchess
Potatoes
Fresh
20mm tray
18
potatoes
3 trays
54 potatoes
5 trays
90 potatoes
Conv
200 15-20
Brush with beaten
egg before cooking.
Fon ant
Potatoes
Fresh
40mm tray
40
potatoes
6 trays
240 potatoes
10 trays
400 potatoes
Combi
Conv
190
200
40-45
5
Brush with melted
butter before cooking.
New Potatoes
Fresh
65mm tray
(perf.)
4kg
3 trays
12kg
5 trays
20kg
Steam
100 15-20
Season after
cooking.
Vegetables
Potatoes

Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Eggs (Boile )
Fresh
20mm tray
(perf.)
50 eggs
6 trays
300 eggs
10 trays
500 eggs
Steam
100 Soft
3-4
Har
9-10
For cold preparation,
refresh in cold water
immediately.
Pizza
Fresh
20mm tray
8" ia.
2 pizzas
6 trays
12 pizzas
10 trays
20 pizzas
Conv
220 10-15
Lightly oil tray
before cooking.
Quiche Lorraine
Fresh
20mm tray
8" ia.
2QL
6 trays
12 QL
10 trays
20 QL
Combi
165 25-30
Cooking times vary
according to
egg/cream ratio.
Yorkshire
Pu ing
Fresh
gri
2x12
moul s
3 gri s
72 portions
5 gri s
120 portions
Conv
190 -
200 25-30
if preparing medium to
full loads, pre-heat
oven to 210
o
C.
Toa in the hole
Fresh
40mm tray
24 saus.
12 portions
3 trays
36 portions
5 trays
60 portions
Conv
190 -
200 25-30
if preparing medium to
full loads, pre-heat
oven to 210
o
C.
Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Brea Rolls
Fresh,
pre-
proved
20mm tray
15 rolls
3 x 20mm
45 rolls
5 x 20mm
75 rolls
Combi
Conv
195
195
12
3
Last few minutes on
Conv. ensures a
crisp crust.
Cornish Pasties
Fresh
20mm tray
10 pasties
3 x 20mm
30 pasties
5 x 20mm
50 pasties
Combi
Conv
175
180
18-20
1-2
Last few minutes on
Conv. ensures a
golden colour.
Rock Buns
Fresh
20mm tray
18 buns
3 x 20mm
54 buns
5 x 20mm
90 buns
Conv
210 12-15
Using a spoon or
scoop, place
mixture on tray.
Sausage
Rolls (4")
Fresh
20mm tray
20 S. Rolls
3 x 20mm
60 S. Rolls
5 x 20mm
100 S. Rolls
Combi
Conv
200
200
12-15
1-2
Last few minutes on
Conv. ensures a
a crisp outer texture.
Scones (
1
/
2
")
Fresh
20mm tray
20 scones
3 x 20mm
60 scones
5 x 20mm
100 scones
Conv
185 10
Brush off excess
flour before baking
So a Brea
Fresh
20mm tray
2 x 7" ia.
loaves
3 trays
6 loaves
5 trays
10 loaves
Combi
200 25-30
Brush with milk
before baking.
Victoria
San wich
Fresh
gri
4 x 20cm
ia. tins
3 gri s
12 tins
5 gri s
20 tins
Conv
185 15
Lightly grease and
lightly flour
sponge tins.
Vol au Vent
cases
Frozen
(de-
frosted)
20mm tray
20
3 trays
60
5 trays
100
Conv.
180 16
Fit fat filter
before
cooking.
Miscellaneous
Bakery Items

Foo State Tray/gri
MAXIMUM OUTPUT
6 GRID 10 GRID Mo e Temp
(
o
C)
Time
(mins) Practical Tips
Bakewell Tart
Fresh
20mm tray
24 portions
6 x 20mm
144 portions
10 x 20mm
240 portions
Conv.
180 25-30
Egg wash tart
before baking.
Brea an
Butter Pu ing
Fresh
40mm tray
20 portions
6 x 40mm
120 portions
10 x 40mm
200 portions
Combi
Conv.
145
160
30-35
3-4
Complete baking on
Conv. to brown evenly.
Brush with hot
apricot jam.
Bran y Snap
Baskets
Fresh
20mm tray
4 baskets
6 x 20mm
24 baskets
10 x 20mm
40 baskets
Conv.
160 4-5
Line tray(s) with
silicone paper. Mould
around dariole mould
on removal.
Creme
Caramels
Fresh
20mm tray
18 Dariole
moul s
3 x 20mm
54
5 x 20mm
90
Steam
75 30-35
No need to use water
bain marie.
Choux Eclairs
Fresh
20mm tray
18 eclairs
6 x 20mm
108 eclairs
10 x 20mm
180 eclairs
Conv.
200 20-25
Line tray with
silicone paper.
Poache
Peaches
Fresh
40mm tray
18
peaches
6 x 40mm
108 peaches
10 x 40mm
180 peaches
Steam
100 10-15
Poach in stock
syrup.
Spotte Dick
Fresh
gri
steamer
sleeves
4x15
portions
3 gri s
3 x 4 sleeves
12 x 15
portions
180 portions
5 gri s
5 x 4 sleeves
20 x 15
portions
300 portions
Steam
100 90
Half to three-quarters
fill steamer sleeves
Sticky Toffee
Pu ing
Fresh
40mm tray
32 portions
6 x 40mm
192 portions
10 x 40mm
320 portions
Combi
165 -
170 70-80
Pour toffee sauce
over pudding
upon removal
from oven.
Sweets and Desserts