Falcon G350/1 User manual

T100555 Ref.1
G350/1 OPEN TOP RANGE
G350/2 SOLID TOP RANGE
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These App iances have 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 by a co petent person in co pliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in force at the ti e. Particular attention MUST be paid
to the following:
Gas Safety ( Insta ation & Use) Regu ations
Hea th and Safety at Work Act
Further ore, if a need arises to convert the Appliance for use with another gas, a co petent person ust be
consulted. Those parts which have been protected by the anufacturer MUST NOT be adjusted by the User.
Users should be conversant with the appropriate provisions of the Fire Precautions Act and the require ents of
the Gas Safety Regulations. in particular the need for regular servicing by a co petent person to ensure the
continued safe and efficient perfor ance of the Appliance.
Upon receipt of the User's Instruction anual, the installer should instruct the responsible person(s) of the
correct operation and aintenance of the Appliance.
This equip ent is ONLY FOR PROFESSIONAL USE, and shall be operated by QUALIFIED persons. It is the
responsibility of the Supervisor or equivalent to ensure that users wear SUITABLE PROTECTIVE CLOTHING
and to draw attention to the fact that, so e parts will, by necessity, beco e VERY HOT and will cause burns if
touched accidentally.
WEEE Directive Registration No. WEE/DC0059TT/PRO
At end of unit life, dispose of appliance and any replace ent parts
in a safe anner, via a licenced waste handler.
Units are designed to be dis antled easily and recycling of all
aterial is encouraged whenever practicable.
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

SECTION 1 - GENERAL DESCRIPTION
The 350/1 open-top range and G350/2 solid-top
range are two floor standing ranges in the Falcon
350 series. All individual units co prising the Series
are of odular di ensions, enabling suites of
appliances to be installed in a atching line. So e
units are for "counter" ounting, eaning that they
can be installed either on a table or si ilar, or
alternatively on purpose- ade stands, supplied by
Falcon, which ensure perfect atching of hob- height
when installed with floor-standing appliances such as
the ranges.
The G350/1 is a range with 4 open-top burners each
4.3kW(14,700 Btu/hr) heat rating, controlled by safety
taps.
The oven, fitted two doors, is heated by a
ther ostatically controlled burner of 4.75kW
(16,200 Btu/hr), protected by a fla e failure device
and equipped with push-button ignition.
The oven has a no inal volu e of approxi ately
0.09
3
(3.26ft
3
) and is supplied with two wire
grid shelves. Five shelf positions are provided.
The G350/2 solid top range has an oven identical to
the G350/1 , but has a heavy-duty solid-top. The solid
top consists of the traditional centre ring and side
fillings and is heated by a single burner of 7.7kW
(26,800 Btu/hr) capacity. It is controlled by a
co bined on/off tap and fla e-failure device, ignition
of the burner being by a anually-lit pilot. The tap has
indented positions for full fla e and "si er".
Open Top Taps
Oven Control
(Ther ostat)
Spark Igniter Fla e Failure
Button (in Front Button (in Front
Fra e behind Fra e behind
LH Door) RH Door)
Figure 1 - Open Top Range
Solid Top Control
(Ther ostat)
Oven Control
(Ther ostat)
Spark Igniter Fla e Failure
Button (in Front Button (in Front
Fra e behind Fra e behind
LH Door) RH Door)
Figure 2 - So id Top Range
SECTION 2 - LIGHTING and OPERATIONS
2.1 Open Top
All four burners are equally rated and ay be used for
fast boiling or si ering. The pan supports, which
are interchangeable, will safely acco odate pans
fro 125 dia eter upwards.
The gas taps are of the safety type and include a
fla e failure device.
To Light The Burner
Identify appropriate tap by observing the facia panel
arker . Push the tap knobs inwards then turn fully
anti-clockwise to the FULL FLAME setting and hold
the control knob in for approxi ately 20 seconds
whilst applying a lit atch or taper to burner head ri .
The knob can then be turned anti-clockwise to reduce
fla e, if desired.
To Turn The Burner OFF
Si ply turn knob clockwise as far as it will go
(see Figure 3).
OFF FULL ON SIMMER
(turn anti-clockwise) (turn further
anti-clockwise)
Figure 3
2.2 So id Top
Warning
If pilot is extinguished intentionally or unintentionally,
no atte pt to re-light the gas should be ade until at
least 3 inutes have elapsed.
The procedures are as follows -
Lighting The Burner (Refer to Figure 4)
1. Re ove solid-top centre ring using special tool
provided.
2. Have a lit taper or atch ready in one hand.
3. With other hand, push in control knob and turn it
anti-clockwise until ark on knob is opposite
ignition sy bol.
4. Apply light to pilot, still keeping knob pushed in.
5. After about 20 seconds, release knob, pilot should
re ain alight. If not, push in control knob and turn
clockwise to OFF position. Wait 3 inutes, then
repeat fro step 2.
6. With pilot fla e established, replace solid top
centre ring.
7. Push knob in again and turn it anti-clockwise to
FULL FLAME sy bol thus lighting burner.

Condition Te p
o
C
Min. Heat 120
Moderate 150
Fairly Hot 180
Condition Te p
o
C
Hot 210
Very Hot 240
Max. Heat 270
8. If desired, burner can be turned down to LOW or
SIMMER setting by further depression of knob
and turning it fully anti-clockwise to s all fla e
sy bol.
To Turn The Burner OFF
9. To turn off ain burner but leaving pilot lit, push in
knob and turn to ignition sy bol.
10. To turn off ain burner and pilot, push in knob
and turn to OFF position.
Note
It will be seen fro the above detailed instructions
that every turning ove ent of the knob has to be
preceded by pushing it in.
Ignition
Full Fla e
Figure 4
Low Fla e
2.3 OVEN
To Light The Oven Burner
Proceed as follows -
1. Open oven doors to gain access to the fla e-
failure and igniter buttons (see Figures 1 & 2).
2. Push in and turn ther ostat knob anti-clockwise to
axi u setting.
3. Push in fla e-failure button and keep pressed in.
4. Push igniter button and burner should light. If it
does not light i ediately, repeatedly press and
release igniter button until it does.
5. Keep fla e-failure button pressed in for
approxi ately 15 seconds, then release it. Burner
fla e will now increase to axi u and oven
doors can be closed. The ther ostat knob can be
turned to desired setting.
To Turn The Oven OFF
Push in and turn ther ostat knob fully clockwise to
OFF position.
SECTION 3 - COOKING HINTS
3.1 So id Top
Getting the best out of this type of heat source is
obviously largely a atter of experience, coupled with
the needs of the particular task in hand.
For certain applications, such as heating a pot
quickly, it will be found expedient to re ove the
centre ring and place the pot directly over the burner.
If on the other hand, it is necessary to heat the entire
surface, the ring ust be in place. In the interests of
econo y it is reco ended that the solid-top should
not be left unattended with the gas on FULL setting.
If it is necessary to keep the top hot for any length of
ti e, control should be turned down to LOW setting.
Do not at any ti e leave the gas on whilst centre ring
is re oved - such practice si ply wastes gas.
The hottest area of the plate is in the centre and
toward the rear, the front and side are cooler.
3.2 Using The Oven
The cooking chart provides a selection of conditions
for cooling selected types of food, and to ensure
satisfactory perfor ance the following instructions
should be observed.
Grid She ves
Space these at least two runners apart. In the cooking
chart, the runners are nu bered downwards. i.e. No.
1 is at the top.
Tray Size
A cake tray up to 400 x 490 (15
3
/
4
"x19
1
/
4
")
can be used on each shelf. Alternatively, gastronor
1/1 trays can be used. A single baking tin (e.g. School
eals type) 405 x 265 (16" x 10
1
/
2
") can be
acco odated on each shelf.
Pre-Heat Time
Allow at least 40 inutes fro lighting a cold oven
before loading the oven. Put the food in quickly and
close the doors without delay.
Thermostat
The desired oven te perature will be aintained
auto atically at the te perature (
o
C) selected.
These are approxi ate centre oven te peratures
and cooking conditions for each position.

Meat/Pou try QUICK ROASTING SLOW ROASTING
Beef
(on the bone) allow 15 ins per 0.5kg (1 lb) allow 20 ins per 0.5kg (1 lb)
Beef
(no bones) allow 20 ins per 0.5kg (1 lb) allow 30 ins per 0.5kg (1 lb)
Mutton, La b allow 20 ins per
0.5kg (1 lb) allow 30 ins per 0.5kg (1 lb)
Veal, Pork allow 25 ins per
0.5kg (1 lb) allow 35 ins per 0.5kg (1 lb)
Chicken 45 - 90 ins acc. to
size and age 60 to 120 ins acc. to size and age
Goose, Duck,
Turkey 15 ins per 0.5kg (1 lb) plus 15 ins 20 ins per 0.5kg (1 lb) plus 15 ins
MEAT
Ther ostat
Setting
o
CRunner
Position Ti e Note
Meat Roast
(Fast) 210 according to weight 1&2
Meat Roast
(Slow) 160 according to weight 1&2
Poultry
(Slow) 160 according to weight 1&2
Braising 145 30 ins per 0.5kg
(1lb) + 30 ins.
Casseroles 120 1
1
/
2
to 3 hours
PUDDINGS
Ther ostat
Setting
o
CRunner
Position Ti e Note
Custard 145 40 to 60 inutes 3&4
Milk 120 45 to 90 inutes 3&4
Yorkshire
Pudding 225 40 to 50 inutes 3&4
PASTRY
Ther ostat
Setting Runner Position Ti e Note
Fruit Pies 210 30 to 40 inutes 3&4
Plate Pies 210 40 to 50 inutes 3&4
Puff and
Rough Puff 225 - 250 10 to 15 inutes 3&4
Sausage
Rolls 225 - 250 20 to 25 inutes 3&4
Scones 250 10 to 15 inutes 3&4
CAKES
Ther ostat
Setting Runner Position Ti e Note
Slab Cake
(Rich) 120 5
Slab Cake
(Plain) 145 5
Queen
Cakes 200 15 to 20 inutes 3&4
Sponge
Sandwich 200 20 to 25 inutes 3&4
Very Rich
Cakes(X as) 145 2 to 3 hours 5
Bread Rolls 225 - 250 15 to 25 inutes 5
SUGGESTIONS FOR ROASTING MEAT
1. High Temperature Method (FAST)
Ti es are for average require ents. The quality and
shape of eat will affect the ti e required.
2. Low Temperature Method (SLOW)
This requires a longer cooking ti e but reduces loss
in weight and allows ore even cooking. This ethod
is preferable for less tender joints.
3. Baking on ONE She f
When cooking s all cakes, scones, etc, in s all
quantities, position the grid shelf on runner 2 or 3.
4. Baking onTWO She ves (Sma cakes etc)
For larger quantities of cakes, scones etc, which
necessitates two shelf cooking. use runners 2 and 4.
Nor ally the top tray will have to be re oved fro the
oven first, the lower tray being oved up to the
vacated position.
5. Mi k Puddings, etc.
Milk puddings, including Yorkshire can also be
cooked on two shelves. Both can nor ally be taken
out of the oven at the sa e ti e if interchanged half
way through.
6. Baking Large Cakes - Fruit Cakes in Large Tins
These can be cooked on two shelves. It is advisable
to interchange the upper and lower tins halfway
through the esti ated cooking ti es, thus enabling
both to be cooked in about the sa e ti e, and
lessening the chances of over or undercooking.
Average Cooking Times and Settings
The oven should be pre-heated for 40 inutes at the
appropriate gas ark setting before food is inserted.
These values are approxi ate and will generally be
found to be satisfactory in nor al conditions.
3
for
single
shelf,
3
or
5
for
two
shelves
2 for
single
tray,
2 and 4
for two
trays
2
for
single
tray,
2
and
4
for
two
trays
5
3
5
5
as
for
pastry

SECTION 4 - CLEANING and MAINTENANCE
Before cleaning, allow unit to cool sufficiently.
Clean with war soapy water at the finish of each
working day, using nylon pads for stubborn deposits.
After cleaning, rinse with clean water and dry.
DO NOT use proprietary cleaners, especially those
which ay have a high caustic content, on the
vitreous ena elled surfaces of this unit.
Before re oving any parts for cleaning, take note
how they are located to assist in fitting the in later.
So id Top
It is reco ended that after cleaning solid top, the
castings should be lightly s eared with cooking oil.
Oven
Clean whilst oven is war (not hot).
The ena elled base plate lifts out and the grid
shelves and side shelf-runners can be re oved.
The grid shelves are re oved by tilting the upward
until the shelf tops are passed, then pulled forward
until the second shelf stop is reached. Tilt shelf
upward over stop and pull it clear of oven.
The wire shelf runners can be re oved by lifting
upwards until the lower ends are clear, then
downwards.
Pan Supports
Clean with war soapy water. Abrasives such as fine
steel wool, proprietary cleaning pads or nylon pan
scrubbers, should be used with care and only in
cases of extre e overspill. Dry off the pan supports
by hand. NEVER LEAVE TO DRY NATURALLY.
After drying, apply a light fil of vegetable oil. This will
prevent oxidisation.
Door Catch
1. Occasional lubrication will extend catch working
life. To do this, press roller and pass high elting
point lubrication behind roller.
2. Adjust ent to ensure positive door closure can be
provided by pressing and turning roller left to
slacken or right to tighten.