Falcon 900 Deluxe Bedienungsanleitung

Falcon Herde 900 Deluxe

Lesen Sie kostenlos die 📖 deutsche Bedienungsanleitung für Falcon 900 Deluxe (36 Seiten) in der Kategorie Herde. Dieser Bedienungsanleitung war für 13 Personen hilfreich und wurde von 2 Benutzern mit durchschnittlich 4.5 Sternen bewertet

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900 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 SOUFFLƒÉ

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

Contents

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 Burner 4

The Wok Cradle 5

The Glide-out Grill 5

The Ovens 6

Accessories 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 Hotplate 13

Glide-out Grill 13

Control Panel and Oven Doors 14

Ovens 14

The Tall Oven 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 21

Completing the Move 21

Fitting the Stability Bracket or Chain 22

Repositioning the Cooker Following

Connection 22

Conversion to Another Gas 22

Levelling 22

Gas Connection 23

Electrical Connection 24

Final Checks 24

Fitting the Plinth 24

Customer Care 24

8. Conversion to LP Gas 25

Injectors 25

Tap Adjustment 25

Reassembling to Liquid Propane Gas 26

Stick on Label 26

Pressure Testing 26

9. Circuit Diagram 27

10. Technical Data 28

Falcon 900 Deluxe Dual Fuel U104551-05A

Produktspezifikationen

Marke:	Falcon
Kategorie:	Herde
Modell:	900 Deluxe
Breite:	900 mm
Tiefe:	670 mm
Produkttyp:	Freistehender Herd
Produktfarbe:	Rot
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:	144 l
Leistung Gesamteinheit:	5000 W
Netto-Ofenvolumen:	78 l
Energieverbrauch (konventionell):	- kWh
Energieverbrauch (erzwungene Konvektion):	0.9 kWh
Energieverbrauch (forcierte Konvektion):	- MJ
Ofenleistung:	2500 W
Bruttorauminhalt Ofen:	78 l
Stromquelle Ofen:	Elektro
Abmessungen Ofen (B x T x H):	429 x 380 x 380 mm
Ofen 2 Bruttorauminhalt:	66 l
Ofen 2 Konvektionskochen:	Ja
Ofen 2 Leistung:	2500 W
Ofen 2 Innenmaße (B x T x H):	275 x 385 x 565 mm
Gusseiserne Platte zum Backen von Pfannkuchen:	Ja