Falcon 1092 Deluxe Bedienungsanleitung
Lesen Sie kostenlos die 📖 deutsche Bedienungsanleitung für Falcon 1092 Deluxe (36 Seiten) in der Kategorie Herd. Dieser Bedienungsanleitung war für 26 Personen hilfreich und wurde von 2 Benutzern mit durchschnittlich 4.5 Sternen bewertet
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1092 Deluxe Dual Fuel
USER GUIDE &
INSTALLATION INSTRUCTIONS
METHOD
1. For the soufflŽ, press the raspberries through a fine
sieve to produce 180 g of purŽe. Put this into a heavy-
bottomed pan, add the lemon juice and reduce down to
a thick jam, stirring from time to time and being careful
not let it catch and burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then
boil until it becomes a thick syrup (121 ¡C on a sugar
thermometer). To test without a thermometer, dip a
teaspoon into the syrup and then dip quickly into cold
water. You should be able to roll the cooling syrup into
a ball between your fingers. Be careful as the syrup is
extremely hot. When it has reached the right point, stir
the hot syrup into the raspberry jam.
3. Mix the framboise and cornflour together and stir into
the jam over the heat. Turn the jam into a small bowl,
sprinkle the surface with icing sugar and cover with cling
film.
4. Preheat the oven (not grill) to 180 ¡C shelf level 2
(conventional oven), 160 ¡C (fan oven) or gas mark 4
centre shelf.
5. Whisk the egg whites with the cream of tartar until you
can form soft peaks, then fold in the remaining caster
sugar. Lightly fold the whites into the jam, leaving thin
traces of white visible in the mixture.
6. Spoon into four large buttered and sugared ramekins,
place these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.
INGREDIENTS
¥ 400 g raspberries
¥ 1 tbsp lemon juice
¥ 100 g caster sugar
¥ 2 tsp cr�me de framboise
¥ 1 tsp cornflour
¥ 180 g egg whites (about 6)
¥ Pinch of cream of tartar or a squeeze of lemon juice
¥ Icing sugar for dusting
RASPBERRY SOUFFLă
SLOW BAKED LEG OF LAMB
METHOD
1. Preheat the oven to 220 ¡C (for a conventional oven), 200 ¡C
(for a fan oven) or gas mark 7.
2. Pull the small sprigs off the rosemary branches and set aside
with the garlic.
2. Using the tip of a paring knife, make up to 20 well-spaced
cuts into the flesh of the lamb, about 2.5 cm inch deep.
Divide the rosemary sprigs, garlic and anchovies and push
down into the cuts. Place the leg on a large roasting tin and
pour over the oil, massaging it all over the joint. Season well
with salt and pepper and pour the wine and 250 ml water
into the tin.
3. Put into the oven and sear for 15 minutes, then turn the
temperature right down to 130 ¡C (conventional oven),
110 ¡C (fan oven) or gas mark 1 and roast for 4Ð5 hours,
basting every 30 minutes or so. Basting frequently helps
to keep the meat moist and encourages the build up of a
good glaze on the outside. Add more liquid (wine or water)
if the tin looks dry Ð there should always be liquid in the tin
throughout this cooking process.
4. The meat is ready when it is starts to fall off the bone, at
which point it should have a core temperature of 90 ¡C.
Remove from the oven, transfer to a warmed carving dish,
cover loosely with foil and leave to rest in a warm place for
30Ð45 minutes before carving.
5. Pour the juices from the tin into a tall hi-ball glass and allow
to settle. Spoon the fat from the top of the glass. There
should be enough sticky, reduced juices for an intense gravy
hit Ð if not, pour the juices you have back into the roasting
tin and put it over the heat, pour in a splash of water or wine
and deglaze the tin scraping up all the sticky bits from the
base. Boil fast until syrupy, taste and correct the seasoning.
INGREDIENTS
¥ 2Ð3 large sprigs of rosemary
¥ 4 large garlic cloves cut in half lengthways
¥ 1.8 kg leg of lamb
¥ 8 good quality anchovy fillets, halved
¥ 100 ml olive oil
¥ 250 ml dry red wine
¥ Maldon salt and freshly ground black pepper
i
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Cradle 4
The Glide-out Grill 5
The Ovens 6
Accessories 8
Storage 9
3. Cooking Tips 10
Cooking with a Multi-function Oven 10
General Oven Tips 10
4. Cooking Table 11
5. Cleaning Your Cooker 12
Essential Information 12
Daily Care 12
Cleaning for Spills 12
Cooktop Burners 12
Stainless Steel Main Top 13
Glide-out Grill 13
Ovens 14
Cleaning Table 15
6. Troubleshooting 16
7. Installation 18
Dear Installer 18
Safety Requirements and Regulations 18
Provision of Ventilation 18
Location of Cooker 19
Conversion 19
Positioning the Cooker 20
Moving the Cooker 20
Fitting a Stability Bracket or Chain 21
Repositioning the Cooker Following
Connection 21
Conversion to Another Gas 22
Levelling 22
Gas Connection 22
Electrical Connection 23
Final Checks 23
Final Fitting 24
Customer Care 24
8. Conversion to LP Gas 25
Injectors 25
Reassembling to Liquid Propane Gas 26
Stick on Label 26
Pressure Testing 26
9. Circuit Diagram 27
10. Technical Data 28
Contents
Falcon 1092 Deluxe Dual Fuel U103701-06A
Produktspezifikationen
Marke: | Falcon |
Kategorie: | Herd |
Modell: | 1092 Deluxe |
Breite: | 1092 mm |
Tiefe: | 670 mm |
Produkttyp: | Freistehender Herd |
Produktfarbe: | Weiß |
Steuerung: | Drehregler |
Höhe: | 937 mm |
AC Eingangsspannung: | 230 - 400 V |
AC Eingangsfrequenz: | 50 Hz |
Eingebautes Display: | Nein |
Energieeffizienzklasse: | A |
Einfach zu säubern: | Ja |
Gehäusematerial: | Edelstahl |
Grillenergie: | 2300 W |
Grill: | Ja |
Geräuschpegel: | - dB |
Kochfeldtyp: | Gaskochfeld |
Anzahl Herdplatten/Kochzonen: | 5 Zone(n) |
Anzahl der Gasbrenner: | 5 Zone(n) |
Typ Kochzone 1: | Klein |
Leistung Kochzone 1: | 1700 W |
Typ Kochzone 2: | Medium |
Leistung Kochzone 2: | 3000 W |
Typ Kochzone 3: | Groß |
Leistung Kochzone 3: | 5000 W |
Steuerungsposition: | Vorderseite |
Anschlusswert (elektrisch): | 7400 W |
Ofengröße: | Groß |
Anzahl der Öfen: | 2 |
Garraumvolumen Gesamteinheit: | 147 l |
Leistung Gesamteinheit: | 5000 W |
Netto-Ofenvolumen: | 68 l |
Energieverbrauch (konventionell): | - kWh |
Energieverbrauch (erzwungene Konvektion): | 0.9 kWh |
Energieverbrauch (forcierte Konvektion): | - MJ |
Ofenleistung: | 2500 W |
Bruttorauminhalt Ofen: | 68 l |
Stromquelle Ofen: | Elektro |
Staufach: | Ja |
Abmessungen Ofen (B x T x H): | 429 x 380 x 380 mm |
Ofen 2 Bruttorauminhalt: | 79 l |
Ofen 2 Konvektionskochen: | Ja |
Ofen 2 Leistung: | 2500 W |
Ofen 2 Innenmaße (B x T x H): | 429 x 409 x 380 mm |
Gusseiserne Platte zum Backen von Pfannkuchen: | Ja |
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