Falcon 350 User manual

T100699 Ref.1
E350/30
FOUR HOTPLATE RANGE
USERS INSTRUCTIONS
Falcon Foodservice Equipmen
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirlin . FK9 5PY. Scotland.
SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - CONTROLS and OPERATION
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
This appliance has been CE-marked on the basis of compliance with the Low Volta e and EMC Directives for
the volta es stated on the Data Plate.
IMPORTANT
This appliance mus only be ins alled by a compe en person in compliance wi h he regula ions in
force a he ime.
UK re ulations are listed on the front of the Installation and Service Manual.
Re ular servicin by a qualified person is recommended to ensure the continued safe and efficient
performance of the appliance.
WARNING - THIS APPLIANCE MUST BE EARTHED!
Upon receipt of this manual, the installer should instruct a responsible person (or persons) as to the correct
operation and maintenance of the unit.
This equipment is desi ned FOR PROFESSIONAL USE ONLY and be operated by QUALIFIED persons. It is
the responsibility of the supervisor or equivalent to ensure that the user wears SUITABLE PROTECTIVE
CLOTHING. Attention should also be drawn to the fact that some parts of the appliance will, by necessity,
become VERY HOT and could cause burns if touched accidentally.
WEEE Direc ive Regis ra ion No. WEE/DC0059TT/PRO
At end of unit life, dispose of appliance and any replacement parts
in a safe manner, via a licenced waste handler.
Units are desi ned to be dismantled easily and recyclin of all
material is encoura ed whenever practicable.

Temperature (
o
C) Condition
100 to 125 Slow
125 to 175 Moderate
175 to 200 Fairly Hot
200 to 230 Hot
230 to 250 Very Hot
FOOD Time
Beef (on the bone) 15 mins per 0.5k (1lb)
Beef (no bone) 20 mins per 0.5k (1lb)
Mutton and Lamb 20 mins per 0.5k (1lb)
Veal and Pork 25 mins per 0.5k (1lb)
Chicken 45 to 90 mins
(accordin to size and a e)
Goose, Duck
Turkey 15 mins per 0.5k (1lb) + a further 15 mins
SECTION 1 - GENERAL DESCRIPTION
The E350/30 Four Hotplate Ran e is part of the
Falcon 350 series of equipment.
All units comprisin this series are of modular
dimensions, bein either 350mm or 700mm to enable
suites of equipment to be installed in a matchin line.
Some model are desi ned to be counter mounted.
This means that they can be installed on a table or
similar surface whereas others such as this ran e
and oven are floor standin .
The E350/30 Model is equipped with 4 identical
circular hotplates, each controlled by a six heat
switch. Each plate has an inbuilt cut-out which
automatically reduces the heat input should the
plates be left uncovered at a hi h switch settin .
The oven is thermostatically controlled. A neon lamp
indicates when current is bein fed to the elements.
SECTION 2 - CONTROLS and OPERATION
Ho pla es (E350/30 only)
All hotplates are controlled by switches which ive a
choice of 6 different heats. As marked on the control
knobs, 1 is the lowest settin which rises
pro ressively to 6 (the maximum). An indicatin
marker is fixed adjacent to each switch relatin the
hotplate to it's respective switch.
A red neon on the control panel indicates that
electricity is bein supplied to the appliance. i.e. the
isolatin switch is ON and the unit is ready for use.
Using The Ho pla es
For efficient operation, it is important that there be
ood contact between the hotplates and the utensils.
Ground based pots should be used and the plate
surface must be clean.
For maximum efficiency, the pot diameter should be
the same as that of the plate. This is not always
possible, but in the interests of fuel economy, very
small or very lar e pots should be avoided.
Spilla e should not be allowed to accumulate around
the ed es of the plate. This will burn on and become
difficult to remove.
The Oven
The temperature of the oven is controlled by a
thermostat. The knob is marked in de rees
centi rade (
o
C) correspondin to the temperature of
the oven. The amber neon illuminates when current is
bein supplied to the elements. It will extin uish when
the selected temperature has been reached.
Grid Shelves
Two rid shelves are provided and there are 5 shelf
positions. If two shelves are bein used at the same
time, they must be spaced at least two runners apart
e. . 2 & 4 (1 is at the top).
When insertin the rid shelves, ensure that the
upturned tray stop is at the back. Push the shelf fully
back until the front stops contact the shelf support
runners.
Tray Size
The oven will accept standard Gastronorm flan ed
trays up to size 1/1, placed sideways on the shelf.
Alternatively, ordinary trays up to 490mm x 400mm
may be used. Do not use lar er trays. The circulation
of heat currents within the oven may be impaired.
Trays should be centrally disposed upon the shelves.
SECTION 3 - COOKING HINTS
Pre-Hea ing Time
Allow at least 40 minutes for the oven to heat up from
cold, irrespective of temperature settin . Insert the
food quickly and close the doors firmly.
DO NOT leave the oven doors open for prolon ed
periods whilst the oven is switched on.
The thermostat knob is marked in de rees
centi rade (
o
C), ivin the followin SLOW to VERY
HOT relationship:-
1. Sugges ions for Roas ing Mea
(High Tempera ure Me hod)
Hi h temperature (quick) roastin times are for
avera e requirements. The quality and shape of
meat will affect the time required.

FOOD Time
Beef (on the bone) 20 mins per 0.5k (1lb)
Beef (no bone) 30 mins per 0.5k (1lb)
Mutton and Lamb 30 mins per 0.5k (1lb)
Veal and Pork 35 mins per 0.5k (1lb)
Chicken 60 to 120 mins
(accordin to size and a e)
Goose, Duck
Turkey 20 mins per 0.5k (1lb) + a further 15 mins
Puddings
T'stat
Settin Runner Position Time (minutes) Notes
Custard 160 40 - 60 3&4
Milk 150 45 - 90 3&4
Yorkshire Puddin 245 40 - 50 3&4
Cakes
T'stat
Settin Runner Position Time (minutes) Notes
Slab Cake (Rich) 150 5 5
Slab Cake (Plain) 160 5 5
Queen Cakes 195 15 - 20 3&4
Spon e Sandwich 195 20 - 25 3&4
Very Rich Cakes
(Christmas) 150 5 15 - 25 5
Bread Rolls 245
Pastry
T'stat
Settin Runner Position Time (minutes) Notes
Fruit Pies 230 30 - 40 3&4
Plate Pies 230 40 - 50 3&4
Puff/Rou h Puff 245 10 - 15 3&4
Sausa e Rolls 245 20 - 25 3&4
Scones 250 10 - 15 3&4
Meat
T'stat
Settin Runner Position Time (minutes) Notes
Roast (quick) 230 accordin
to wei ht 1&2
Roast (slow) 175 accordin
to wei ht 1&2
Poultry (slow) 175 accordin
to wei ht 1&2
Braisin 165 30 per 0.5k
(1lb) + 30
Casseroles 135 90 - 180
2. Roas ing Mea (Low Tempera ure Me hod)
Low temperature (slow) roastin - require lon er
cookin time but reduces loss in wei ht and achieves
more even cookin . This method is preferable for less
tender joints.
3. Baking on One Shelf
When cookin small cakes, scones, etc. in small
quantities, position the rid shelf on Runner 2 or 3.
4. Baking on Two Shelves (Small Cakes e c)
For lar er quantities of cakes, scones etc necessitat-
in two shelves bein utilised, use runners 2 and 4.
Normally the top tray will have to be removed from the
oven first, the lower tray bein moved up to the
vacated top position.
Milk puddin s includin Yorkshire can also be cooked
on two shelves, both can normally be taken out of the
oven at the same time. If interchan ed half way
throu h cookin .
5. Baking Large Cakes
Fruit cakes in lar e tins i.e. "fruit" cakes etc can be
cooked on two shelves. It is advisable to interchan e
the upper and lower tins halfway throu h the
estimated cookin time, thus enablin both to be
cooked in about the same time and lessenin the
chances of overcookin or undercookin .
Average Cooking Times and Se ings
The oven should be pre-heated for 40 minutes at the
appropriate temperature before food is inserted.
These avera e cookin times and settin s should be
found to be enerally satisfactory.
3 for
sin le
shelf
3&5
for
two
shelves
2 for
sin le
tray
2&4
for
two
trays
as
for
Pastry
as
for
pastry

SECTION 4 - CLEANING and MAINTENANCE
Cau ion
Before cleanin is undertaken, switch off at the
isolatin (main) switch.
Allow the appliance to cool before cleanin . Clean
with deter ent/water solution takin care to rinse and
thorou hly dry.
Stubborn stains can be removed with nylon or scotch
pads but take care when cleanin the stainless steel
surfaces. Never use harsh abrasives on stainless
steel or vitreous enamelled finishes.
Do not attempt to clean this appliance with a jet of
water or steam clean.
The oven base plate is removable as are the shelf
support runners. To remove the runners, first lift
upwards to release the lower fixin s then remove the
bottom of the runner sli htly inwards towards the
centre of the oven. Then drop the runner releasin
the top locations. When refittin ensure to insert the
correct way up.
Impor an No e
Do not use proprietary cleaners, especially those
which may have a hi h caustic content, on the
vitreous enamelled surfaces of this unit (i.e. facia
panel, drip tray, flue upstand and where applicable
the upper surfaces of doors). This is particularly
important when the appliance is hot. Such cleaners
can cause serious dama e or discoloration to the
enamel finish and only a soap or deter ent solution
should be used.