Falcon TC Series User manual

Screen A
Screen B
Screen C
Page 3
SECTION 1 - Switch On
Switch ON (TC Model)
1. Ensure there is an electrical supply to
the unit. Power On will glow red.
2. Press key. Screen illuminates and
unit boiler will fill with clean, cold
water. The welcome screen will
appear followed by main default
display.
See Screens A and B.
A choice of two alternatives will be
made available :-
Cook and Help Line (?)
Screen Defaults to Cook Mode.
Switch ON (TMS Model)
1. Ensure there is an electrical supply to
the unit. Power On will glow red.
2. Press key. Screen illuminates and
unit boiler will fill with clean, cold
water. The welcome screen will
appear followed by main default
display.
See Screens A and C.
A choice of three alternatives will be
made available:-
Cook , Program (P),
and Help Line (?)
Screen Defaults to Cook Mode.

Screen 1
Screen 2
Page 4
SECTION 2 - To Pre-heat
1. From Screen B or C, select
Press to confirm.
Screen 1 will appear.
2. Screen will default to Convection at
150
o
C with Convection Mode
highlighted.
3. Press keys to change mode.
Three possible modes are available:-
Convection
Steam
Combination
Cooking modes default to the
following temperatures -
Convection 150
o
C
Steam 100
o
C
Combination 150
o
C
4. Press key to select temperature.
Temperature is now highlighted.
5. Press to decrease or to
increase temperature.
6. Press to confirm chosen mode and
temperature, the oven will now heat
up. Current temperature is displayed
on screen in the ACTUAL column.
Also for your convenience, the time
will be displayed.
Screen 2 will appear.
7. Press ESC to stop the heating process
when desired pre-heat temperature is
reached, alarm will bleep 5 times.
Food(s) may now be loaded into the
oven.

Screen
Screen 3
Screen 5
Page 5
SECTION 3 - To Set Timer
1. Pre-heat oven as detailed in Section 2.
2. Open door carefully.
Place food(s) inside oven.
3. Close door.
4. Set mode and temperature as detailed
in Section 2.
A display similar to Screen 3 will
appear.
5. Press until time symbol
is highlighted.
6. To set desired cooking time, press
or to set time. (Screen 4)
7. Press to start. Time automatically
counts down.
Remaining time will be displayed in
the ACTUAL column.
A display similar to Screen 5 will
appear.
When set time has elapsed, heating
process will stop and the alarm will
bleep continuously.
8. Press ESC to stop alarm.

Refer to chart on Page 16
Screen 7
Screen 6
Page 6
SECTION 4 - Probe Cookin
TC and TMS ovens are fitted with a core temperature probe to ensure that
food can be cooked to the exact specification of the Chef.
The probe monitors core temperature during cooking to an accuracy of 1
o
C.
Oven will stop automatically when selected core temperature is reached.
The probe should always be handled with an oven glove and requires to be
cleaned prior to insertion and also after completion of the cooking process.
Insert the clean probe into food and ensure the tip reaches the core of the
thickest food section.
1. Pre-heat oven to chosen temperature.
(Refer to Section 2).
2. Place food product in the oven.
3. Remove probe from protective sheath.
Use glove or oven cloth as probe will
be extremely hot.
4. Insert probe in to the food product.
Ensure the tip of the probe is located
in the centre of the food product.
5. Close oven door.
6. Press or until probe sign is
highlighted.
7. Use or to set desired core
temperature as displayed in Screen 6.
9. Press to commence cooking.
Screen 7 will now appear.
Current core temperature can be
viewed on screen When pre-set core
temperature has been reached,
bleeper will sound continuously.
10. Press ESC to stop bleeper.
11. Remove probe from food. Use a
glove or oven cloth as probe will be
extremely hot.
12. Carefully clean probe using a
bacteriacidal wipe and replace into
protective sheath..

Screen 8
Page 7
SECTION 5 - TC/TMS Ovens
Chan in Values whilst Cookin
1. Ensure ESC TO STOP is displayed on
screen. This signifies oven is on.
2. Press and MODE, , or
will highlight and flash.
(Highlighter defaults to box last set.)
3. Press or to highlight box which
registers value you wish to change.
4. Press to decrease or increase
values. Value will now change and can
be viewed in SET column.
5. Press to confirm when choice is complete. Flashing highlighter will
now cease and ESC TO STOP will be highlighted as in Screen 8.
Oven Li ht(s)
The 6 grid oven has one single light and the 10 grid has two. The light(s) are
located at the left hand side of the oven.
Press key to switch the lights on.
The lamps will stay on until key is pressed to turn the lamps off.
Stoppin The Oven
Press ESC to stop the cooking process. The alarm will bleep 5 times.
Screen Contrast
The screen resolution may be controlled by pressing the key.
Openin the Door
When cooking on Steam or Combi mode, please pay particular attention to
safety when opening door.
Open door slowly with due care. Use door as a shield from escaping steam.

Screen 9
Page 8
Cool Down Facility
The oven temperature may be cooled quickly to a lower temperature by using
the cool down facility.
1. Screen display should read TO START, signifying that oven is off.
The actual oven temperature will be displayed at RH side (ACTUAL).
2. Open door fully.
Warnin : Please take care if previous mode was steam or combi as
hot steam will escape.
3. Use to set desired temperature. This will be highlighted in LH column.
4. Press fan key . Current temperature can be viewed in ACTUAL
column. When the desired temperature has been reached, alarm will bleep
5 times and fan will stop.
Help Menu
Move to highlight ?
Press to confirm.
Screen 9 will appear listing several
options.
Chef's Tips/General Guidelines (Option 2)
1. Chefs Tips - Ten tips are given over a range of food products.
2. General Guidelines
Always pre-heat the oven before commencing cooking.
When loading oven with food, keep the door open for as little time as
possible to ensure heat retention within the oven cavity.
When transferring from Convection/Combi modes to Steam Mode, always
use the Cool Down facility. NEVER USE STEAM MODE ABOVE 100
o
C.

Food Items
Beef
Lamb
Chicken, Turkey
Duck
Fish
Gammon
Goose
Pate
Âs/Terrines
Pork
Veal
State
Rare
Medium - Rare
Medium
Medium - Well Done
Well Done
Medium
Well Done
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Medium - Well Done
Core Temp. Range (
o
C)
50 - 55
50 - 60
60 - 65
65 - 75
75 - 85
65 - 75
75 - 85
75 - 80
70 - 75
70 - 75
75 - 80
75 - 80
75 - 80
75 - 85
70 - 75
Page 16
The following chart is offered as a guide.

Page 9
SECTION 6 - Cleanin the Appliance
Oven Interior
1. Ensure screen reads TO START.
2. Cool oven temperature to 50
o
C. See Cool Down Facility (Page 8).
3. Apply a mild detergent spray cleaner to all internal sections of the oven,
i.e. top, base, sides, fan guard, fan, baffle plate, grid supports, grids, glass
door, fat filter, door, drip tray, probe and chain.
4. Leave cleaner on sprayed surfaces for time recommended by
manufacturer.
5. Set oven to steam mode at 100
o
C for 10 minutes as detailed in Section 3.
6. Press . Oven will steam for 10 minutes. This will aid hygienic removal
of food debris and chemical cleaner.
7. Carefully open oven door as detailed on Page 7.
8. Remove grids, grid supports, fat filter and drip tray. Wash by hand in a sink.
9. Use warm water and mild detergent with a soft cloth to wash out interior.
10. Use water hose (if fitted) to spray oven interior with clean cold water.
This will thoroughly rinse away any remaining food debris and cleaner.
11. Use a clean, lint-free tea towel to dry all wet areas.
12. Dry all hand washed components thoroughly and re-assemble.
Oven Exterior - Clean these surfaces at regular intervals as necessary.
Fingermarks of a greasy or floury nature may periodically appear on exterior
surfaces including the control panel. These can be removed by following this
procedure. Never use excessive water or a scourer .
Wash with hot, soapy water using a soft cloth.
Rinse away all soapy resdidue using a clean cloth and clean water.
Polish with a dry, lint-free cloth.
Cleaning Recommendations
Falcon recommend that the combi oven be cleaned AT LEAST ONCE A DAY
to maintain acceptable hygiene standards.
We do not recommend the use of abrasive cleaning materials such as wire
brushes or steel wool scourers on any part of the oven.
The oven has been designed to facilitate cleaning and should not require
aggressive detergents if cleaned daily as recommended.
Warning! - This appliance must NEVER be cleaned with a jet of water or
be steam cleaned.

Screen 10
Screen 11
Screen 12
Screen 13
P
Page 10
SECTION 7 - Pro rams
(TMS only)
Writing a Program
1. Press key.
2. Press to highlight (Screen 10)
3. Press to confirm.
4. Press to select MODIFY.
(Screen 11)
5. Press to confirm.
6. Enter security code using arrow keys.
After each letter, press to confirm
and ESC to delete letter (Screen 12).
Security code must be four letters,
default code is CHEF.
The commissioning engineer can
change this to your personal choice
if requested.
7. Ensure NEW is highlighted
- use if necessary. (Screen 13)
8. Press to confirm.
Program screen will appear.
75 programs are available
Program Number is displayed
on screen. (Top LH corner)
Choose programme number by using
and keys. (Screen 14)
9. Press to confirm.
EDIT will now highlight. (Screen 15)
10. Press to confirm.
Actual column reads as Screen 16.
i.e. default to Conv. 150
o
C
on Time mode

Screen 1
Screen 17
Screen 16
Screen 15
Page 11
11. Use to select mode, temperature,
time and probe. The key to
increase and to decrease values.
12. When complete press to save
stage. Details are now transferred to
Stage 1, viewed at LH side of screen.
13. If further stages are required, press
to highlight Stage 2.
EDIT will be highlighted. (Screen 15)
14. Repeat Steps 10-12 until all required
stages have been written and saved.
15. Press to highlight SAVE.
(Screen 15). Screen 16 appears if
any stage is incomplete. Return to
Step 14 and complete stages.
16. Press to confirm & save program.
PROGRAM NAME screen now
appears and EDIT is highlighted.
(Screen 17)
17. Spell out chosen program name
(Maximum 16 letters) by highlighting
each letter using the and
keys to move left and right.
keys to move up and down.
After each letter press to confirm.
Letters chosen appear in name box.
18. When program name is completed,
move to highlight SAVE.
19. Press to confirm. Screen appears,
listing all written programs.
20. Press ESC once to return to
programming Screen 11.
Screen only shows 11 set programs
at any one time.
Scroll using the keys.

Screen 21
Screen 18
Screen 19
Screen 20
P
Page 12
Deleting A Program
1. Press key.
2. Press to highlight .
3. Press to confirm. Program No. and
DESCRIPTION Screen 18 will appear.
4. Press to select MODIFY.
5. Press to confirm.
SECURITY Screen 19 appears.
6. Enter personal security code as
detailedinSection7-WritingA
Program.
Program No. and DESCRIPTION
screen will re-appear.
7. Press to highlight program requiring
deletion.
8. Move key to highlight DEL
(Screen 20).
9. Press to confirm.
Program will be deleted from screen.
To INSERT
This facility allows the Chef to write a
program and insert it within a Program
List location. See Screen 21.
Press key to select Program 2.
Program 2 - SHORTBREAD RNDS
is highlighted.
Move to highlight INSERT.
Press to confirm.
When inserted, the new program shall
appear as Program 2.
SHORTBREAD RNDS will be
renamed as Program 3.

P
Screen 22
Screen 23
Screen 2
Page 13
Deleting a Stage
When a program has been written and
you wish to delete a stage. If already in
Programming Screen, go to Stage 8.
1. Press key.
2. Press to highlight .
3. Press to confirm.
Screen will display program number(s)
and corresponding name(s).
4. Press . Highlight program to be
modified.
5. Press to highlight modify.
(Screen 22)
6. Press to confirm.
SECURITY CODE screen appears.
7. Enter code as detailed in Section 7 -
WRITING A PROGRAM. Program
No. and description screens will
appear with EDIT highlighted.
(Screen 23)
8. Press to confirm.
9. Ensure EDIT is highlighted.
(Screen 24)
10. Press to select DELETE.
11. Press to select one of six stages
to be deleted.
12. Press to confirm.
Selected stage will be deleted.
Remaining stages will be presented in
numerical order.
13. Press to highlight SAVE.
14. Press to confirm.
Program Name screen will appear.

Screen 25
Screen 26
Screen 27
P
Page 14
15. Press to highlight SAVE.
16. Press to confirm.
17. Press ESC to return to Programming
Screen 22
Using A Program (TMS only)
1. Press .
2. Press to highlight .
3. Press to confirm. Screen displays
program no.(s) and corresponding
name(s) as shown in Screen 25.
4. Use to select program choice.
5. Ensure COOK is highlighted by using
6. Press to confirm.
Program chosen now appears on
screen.
is highlighted. (Screen 26).
Note
Oven requires to be pre-heated
before food(s) can be loaded.
7. Open door and place food in oven.
8. Press to start program.
ESC TO STOP is now highlighted.
Stopping A Program Whilst Running
Press ESC.
Follow on-screen instructions.
i.e. ESC - NO (program continues)
- YES (program ends)

Screen 28
Page 15
Changing a Program Temporarily
Whilst Running
A program may be changed whilst
running by the following:
1. Press .
2. Press to highlight mode,
temperature, time or probe.
3. Press to change values
as required.
4. Press to confirm changes.
Program will now run on amended value.
When program is complete, the
original values are retained.
Flexitime
When food product(s) are placed within a
pre-heated oven, the food temperature will
reduce the oven temperature.
Oven temperature reduction is dependent
upon size and temperature of load.
The TMS flexitime function is designed to
take the temperature reduction into account.
This will increase the cooking duration if a
larger load is placed in the oven. By pressing
the flexitime function, the time differential is
calculated by the software.
i.e. Program 1 is written for a 1/1
gastronorm tray of braised rice.
If Chef requires to prepare 5 x 1/1
trays, it is not necessary to log a
separate program.
Simply recall Program 1 to screen and move
key to highlight .
Press to confirm.

GUIDE TO PANEL FUNCTIONS
Power ON
Indicator
ON/OFF
Key
Display
Screen
COOL
DOWN Key
ESCAPE
Key
Move UP
Key
Move LEFT
Key Move RIGHT
Key
Move DOWN
Key
ENTER/START
Key
OVEN LIGHT
Key
SCREEN
CONTRAST
Key

lbs 1 2 3 4 5 6 7 8 9 10
kg 0.454 0.91 1.36 1.82 2.278 2.73 3.18 3.64 4.09 4.54
kg 12345678910
lbs 2.2 4.4 6.6 8.8 11 13.2 15.4 17.6 19.8 22
Page 17
Cookin Charts
The following information will hopefully assist you in the following areas:
 Menu compilation  Costing  Portion Control  Time Scheduling
This information is provided as a guide only. Times and loads should be considered approximate.
Temperatures and timings are generally based on small to medium loads.
Quick Reference Conversions
lb to kg Conversion
kg to lb Conversion
1 ounce (oz) = 28.3 grams (g) To convert lbs to kg, divide lbs by 2.2
1 pound (lb) = 454 grams (g) To convert kg to lbs, multiply kg by 2.2

Size Depth per 6 grid per 10 grid
1 20mm 6 10
2 40mm 3 (poss. 6) 5 (poss. 10)
3 65mm 3 5
Size Depth per 6 grid per 10 grid
4 100mm 3 5
5 150mm 2 3
6 200mm 1 2
Page 18
Gastronorm Containers
Tray size compliant with these models is the 1/1, dimensions 530mm x 325mm. Depth sizes vary as follows:
This is dependent upon food product. (ie - height and nature)
To illustrate the versatility of your new Falcon Combination Oven we have included the following
information as a guide to the cooking times you can expect when using the oven.
As the electric model is likely to heat up quicker than the gas model, we advise that when using
a gas model, the pre-heat temperature should be set higher than the desired cooking time.
When the pre-heat temperature has been achieved, the desired cooking temperature can then be set.

Page 19
Food State Tray/grid MAXIMUM OUTPUT
6 GRID 10 GRID Mode Temp
(
o
C)
Time
(mins) Practical Tips
Beef Cottage
Pie
Fresh
40mm tray
3kg
24 portions
6x40
18kg
144 portions
10 x 40
30kg
240 portions
Combi 185 45-60
Piped potato may be
brushed with beaten egg.
Beef Topside
Fresh
Grid
3 pieces
3kg each
3 grids
27kg
5 grids
45kg
Conv.
Combi
210
145
15
120
Roast on grid. Drip tray
below. Seal pores for 15
minutes then reduce
temperature.
Lamb Hot Pot
(individual)
Fresh
Grid
6 portions
3 grids
36 portions
10 grids
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
Grid
2 x 6kg
2 grids
4 x 6kg
3 grids
6 x 6kg
Steam 100 180 -
190
Stud cloves before
cooking. Collect liquid
in drip tray.
Pork Sausages
(8 off)
Fresh
20mm tray
32
6 x 20mm
192
10 x 20mm
320
Conv. 190 20-25
Lightly oil
before cooking.
Page 19
Meat

Page 20
Food State Tray/grid MAXIMUM OUTPUT
6 GRID 10 GRID Mode 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 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.
Crumbed Fish
Fingers
Fresh
20mm tray
30
6 x 20mm
180
10 x 20mm
240 portions
Conv. 210 12 - 15
No need to spray with oil.
Fish

Page 21
Food State Tray/grid MAXIMUM OUTPUT
6 GRID 10 GRID Mode Temp
(
o
C)
Time
(mins) Practical Tips
Chicken
(Roast - Whole)
Fresh
Grid
4 x 1.5kg
3 grids
12 x 1.5kg
5 grids
20 x 1.5kg
Combi. 165 40 - 50 Use drip tray and probe.
Chicken
Drumsticks
(Crumbed 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
(Roast - Whole)
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
1 x 1kg
loaf tin
on grid
3 grids
12 x 1kg
loaves
5 grids
20 x 1kg
loaves
Steam 85 60 - 70
No need to use a
water bain marie.
Poultry and Game