Falcon E2101 User manual

T100507 Ref.1
E2101 and E2161 Ranges
E2117 General Purpose Ovens
E2121 Boiling Tables
USERS INSTRUCTIONS
Falcon Foodservice Equipment
EAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirlin . FK9 5PY. Stirlin .
AFE SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - CONTROLS and OPERATION
SECTION 3 - CLEANING and MAINTENANCE
SECTION 4 - COOKING INTS
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 must only be installed by a competent person in compliance with the regulations in
force at the time.
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 - T IS APPLIANCE MUST BE EART ED!
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.

SECTION 1 - GENERAL DESCRIPTION
OTPLATES
The hotplate assembly is dependent upon
specification of the ran e or boilin table. This will
consist of one of the followin arran ements:-
E2101 Four otplate Range
2 circular, ener y savin , solid pattern hotplates and
2 rectan ular, heavy duty hotplates.
E2101 Three otplate Range
3 rectan ular, heavy duty hotplates.
E2121 Four otplate Boiling Table
2 circular, ener y savin , solid pattern hotplates and
2 rectan ular, heavy duty hotplates.
E2161 Three otplate Range
2 circular, ener y savin , solid pattern hotplates and
1 rectan ular, heavy duty hotplates.
All ran e and eneral purpose ovens are
thermostatically controlled. They have 5 position,
nickel-plated shelf han ers with 2 safety pattern,
anti-tilt oven shelves.
Warning
THIS APPLIANCE MUST BE EARTHED.
SECTION 2 - CONTROLS and OPERATION
otplates
All hotplates are controlled by 6-heat
switches, which ive variable
temperatures from Settin 1 (lowest)
pro ressively increasin to Settin 6
(hi hest).
Circular, ener y savin hotplates embody a
temperature limitin device. This automatically cuts
off part of element circuit should plate become
overheated when left on without a pot upon it.
When this occurs, full element circuit will be
automatically restored when a pot is placed upon
hotplate.
A neon indicator lamp adjacent to each control
indicates that plate is ON.
The requisite settin for simmerin or fast boilin pots
of various sizes will quickly be found by experience.
For efficient operation of hotplates, it is essential that
ood contact is made between hotplate and utensil.
Ground-based pots should be used and hotplate
surface must be in ood condition. Spilla e should
not be allowed to accumulate around plate ed es as
this will burn on and become difficult to remove.
Spilla e trays are positioned beneath hotplates.
These are readily withdrawn for emptyin and
cleanin when appliance has cooled down.
Important
To ensure lon life of hotplates and to conserve
electricity, DO NOT leave plates switched on when
they are not in use, particularly at hi h settin s.
If, for any reason it is considered necessary to
maintain a plate hot when it is not bein used then
turn the control to a low settin no reater than 2 or 3.
Oven
The oven temperature is controlled
by a thermostat.
The amber neon when lit, indicates
that current is bein supplied to
elements. It will o out when oven
has reached selected temperature.
The cookin chart ives thermostat settin s, time
required etc., but for the best performance the
followin instructions should be followed.
Grid Shelves
Two oven shelves are supplied and there are five
shelf positions. If two shelves are used at one time,
space at least two runners apart, e. . 2 and 4
(1 is at the top).
Tray Size
The oven will accept astronorm trays
527mm x 324mm or conventional trays up to
535mm x 400mm.
Trays and dishes must always be located centrally on
the shelves.
Pre- eating Time
Allow at least 45 minutes from switchin on a cold
oven, irrespective of temperature settin . Insert the
food item(s) quickly and close the doors firmly.
DO NOT leave oven door(s) open for prolon ed
periods whilst oven is switched on.
Lift-Off Fryplate (Optional Extra)
This is placed over the fast boilin plates with drain
slot at front The pads on underside locate around
rims of the boilin plates.
The draina e tray slides
in from either side at
front below drain slot
durin operation.
The tray can be
removed for drainin
and/or washin without
disturbin the fryplate.
eating The Fryplate
Turn both hotplate controls to 6 (It is advisable to
have both plates on for evenness of heat over the
fryplate).
The normal time for heatin to 200
o
C is 25 minutes
with the controls switched FULL ON. The plates are
thermostatically controlled and no adjustment is
necessary to maintain the maximum termperature.

Food
Product
Vol-au-vents
(medium) 80 1.1 230 2&4 10 16
Sultana scones
(
1
/
2
") 80 4.5 240 2&4 9 14
Croissants
(55 ) 36 2 200 2&4 12 20
Bread rolls
(75 ) 48 3.6 230 2&4 10 17
Quiche lorraine
(8" dia - 680 ) 12 8.2 195 2&4 35 60
Yorkshire
Puddin 72 2.7 240 3&5 18 32
Spon e
(slab) 4 5.5 200 2&4 12 24
Baked jacket
potatoes 72 26.5 220 2&4 70 110
Total Quantity Total Wei ht (k ) Temperature Settin (
o
C)
Runner Positions Chan eover Time (mins) Total Cook Time (mins)
When lower cookin temperatures are required
e. . 120
o
C for e s, set control to 3 and allow
10 minutes heat up time.
Seasoning The Fryplate
Wash surface of fryplate to remove rease.
Rinse and dry thorou hly before brushin surface
liberally with fryin oil. Cover with a layer of salt to a
depth of at least 10mm. Switch fryplate to 250
o
C and
heat for 45 minutes. Remove salt without scratchin
surface and wipe thorou hly with a dry cloth.
SECTION 3 - CLEANING and MAINTENANCE
Warning
BEFORE ANY CLEANING IS UNDERTAKEN,
ISOLATE THE APPLIANCE FROM THE MAINS
POWER SUPPLY AT THE ISOLATOR SWITCH.
THE UNIT MUST NOT BE CLEANED WITH A JET
OF WATER OR STEAM CLEANED.
Clean appliance with hot, soapy water as often as
possible and rinse and dry thorou hly. Grease should
be removed with fine steel wool or proprietary
cleanin pads such as "Brillo". Nylon pan scrubbers
should be used with care, especially when new as
they may scratch the enamelled surfaces.
Before removin any parts, notice carefully how they
are arran ed and replace them in the same positions
after cleanin .
The Oven
Clean oven while it is still warm. The enamelled base
plate lifts out and the runners can be removed.
Grip at bottom, lift up until lower ends leave brackets
and pull out toward centre of oven and lower.
Two oven drip trays are provided. These are simply
removed for washin by slidin them out from front of
the unit.
otplate and Fryplate
A smooth bladed metal scraper is handy for removin
deposits of burned-on rease from hotplate and
fryplate surface. The hotplate spilla e trays are
simply removed for washin by slidin them out from
front of unit.
SECTION 4 - COOKING INTS
Notes
1. Hi h temperature (quick) roastin - times are for
avera e requirements. Quality and shape of meat
and personal tastes will affect the time required.
2. Low temperature (slow) roastin - requires lon er
cookin times, but reduces loss in wei ht and
ives more even cookin . This method is
preferable for tou her joints and old birds.
3. Small cakes, scones and pastries, etc - When
cookin two trays, upper tray will be cooked first.
When it is removed from oven, the lower tray is
then raised to upper position.
4. Yorkshire Puddin s, etc. in bakin tins when
cookin on two shelves, upper and lower tins
should be interchan ed approximately halfway
throu h cookin process.
5. Fruit cakes in lar e tins. Cookin time will vary
considerably accordin to wei ht of cake, richness
and depth of mixture. When cookin on two
shelves, tins should be interchan ed as in Note 4.