Falcon Dominator Plus E3101P/D Manuel utilisateur
DOMINATOR
PLUS
ELECTRIC RANGE APPLIANCES
USERS INSTRUCTIONS
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 Voltage and EMC Directives for
the voltages stated on the data plate.
The appliance MUST BE installed by a competent person in compliance with the INSTALLATION AND SERVICING
INSTRUCTIONS and National Regulations in force at the time.
UK regulations are listed on the front of the Installation and Servicing Instructions.
Regular servicing by a qualified person is recommended to ensure the continued safe and efficient performance of
the appliance.
WARNING –THE APPLIANCE MUST BE EARTHED.
Upon receipt of the User’s Instruction manual, the installer should instruct the responsible person(s) of the correct
operation and maintenance of the appliance.
CAUTION: Read the instructions before using the machine.
This equipment 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, some parts will, by necessity, become 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
replacement parts in a safe manner, via a licensed waste
handler.
Units are designed to be dismantled easily and recycling of
all material is encouraged whenever practicable.
Falcon Foodservice Equipment
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
SERVICELINE CONTACT
Phone: 01438 363 000 Fax: 01438 369 900
T100763 Ref. 8
SECTION 1 –GENERAL DESCRIPTION
The appliance will consist of one of the following arrangements:-
E3101/D Three Hotplate Range
3 rectangular, heavy duty hotplates. Natural convection oven.
E3101/D Four Hotplate Range
2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates. Natural convection oven.
E3101P/D Six Hotplate Range
6 circular, energy saving, solid pattern hotplates. Natural convection oven.
E3101OTC Three Hotplate Range
3 rectangular, heavy duty hotplates. Fan-assisted oven.
E3101OTC Four Hotplate Range
2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates. Fan-assisted oven.
E3101POTC Six Hotplate Range
6 circular, energy saving, solid pattern hotplates. Fan-assisted oven.
E3117/D General Purpose Oven
E3117/D General Purpose Oven on Stand
E3117/2 Two Tier General Purpose Oven
No hotplates. Natural convection oven. E3117/2 is a two tier oven.
E3121 Three Hotplate Boiling Table
3 rectangular, heavy duty hotplates.
E3121 Four Hotplate Boiling Table
2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates.
E3122 Two Hotplate Boiling Table
2 circular, energy saving, solid pattern hotplates.
E3162 Two Hotplate Boiling Table
2 rectangular, heavy duty hotplates.
E3163 Three Hotplate Boiling Table
2 circular, energy saving, solid pattern hotplates and 1 rectangular, heavy duty hotplate.
E3161/D Three Hotplate Range
2 circular, energy saving, solid pattern hotplates and 1 rectangular, heavy duty hotplate. Natural convection oven.
All range and general purpose ovens are thermostatically controlled. They have 5 position, nickel-plated shelf
hangers with 2 safety pattern, anti-tilt oven shelves.
Warning: THIS APPLIANCE MUST BE EARTHED
SECTION 2 –CONTROLS and OPERATION
Hotplates
All hotplates are controlled by 6 position heat switches to provide variable temperatures from Setting 1 (lowest)
progressively increasing to Setting 6 (highest).
Circular, energy saving hotplates embodies a temperature limiting device. This automatically cuts off part of the
element circuit should the 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 the plate is ON.
The requisite setting for simmering or fast boiling pots of various sizes will quickly be found by experience. For
efficient operation of hotplates, it is essential that good contact is made between hotplate and utensil.
Ground-based pots should be used and hotplate surface must be in good condition. Spillage should not be allowed
to accumulate around plate edges as this will burn on and become difficult to remove. The spillage tray is positioned
below hotplates and can be readily withdrawn for emptying and cleaning when appliance has cooled down.
Caution: The spillage tray will become very hot during operation of appliance.
Important
To ensure long life of hotplates and to conserve electricity, DO NOT leave plate switched on when they are not in
use, particularly at high settings.
If, for any reason, it is considered necessary to maintain a plate hot when it is not being used, turn control to a low
setting, no greater than 3.
Oven
The oven temperature is controlled by a thermostat.
The amber neon, when lit, indicates that current is being supplied to the elements. It will go out when oven has
reached selected temperature.
The cooking chart provides thermostat settings, time required, etc, but for the best performance –these instructions
should be followed.
Oven Light (OTC model)
The internal lights are controlled by a round black push button located on control panel.
Press and hold button to switch lights on. To switch off, release button.
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.g. 2 and 4 (1 is at the top).
Tray Size
The oven will accept gastronorm trays –530mm x 325mm or conventional trays up to 535mm x 400mm.
Always locate trays and dishes centrally upon shelves.
Pre-Heating Time
Allow at least 45 minutes from switching on a cold oven, irrespective of temperature setting. Insert food item(s)
quickly and close doors firmly.
DO NOT leave oven door(s) open for prolonged periods while oven is switched on.
SECTION 3 –COOKING HINTS
Grid Shelves
Space at least one runner apart –for example, use positions 1, 3 or 2, 4. Push shelves back into oven until shelf
stops hit front runners.
Trays
Single trays or dishes should be placed centrally. Trays must not be allowed to overhang the shelf in any direction
since this will adversely affect heat circulation.
Pre-heat Time
Allow at least 15 minutes from switching oven on from cold before loading with food. Insert dish quickly and close
doors firmly.
Fan-assisted oven cooking temperatures should be lower than those of a conventional oven.
Cooking times may also differ.
Five shelf positions are available.
Two shelves are supplied.
When using three shelves, we recommend that Positions 1, 3 and 5 be used.
Chef’s Tips
Always pre-heat oven to desired temperature.
Use appropriate trays.
Do not overload oven.
Place food centrally upon the shelf.
Avoid opening oven doors during cooking process.
When removing food from oven, ensure the doors are fully open.
Cooking times are dependent upon the following:
Pre-heat Temperature
Food Temperature (e.g. frozen, chilled or ambient)
Shelf Load
Oven Load
Size and weight of food
Models with Drop Down Door
Maximum weight to be placed upon door panel when open should never exceed 20kg.
The door should never be used as a step, nor should it be knelt on or sat on.
SECTION 4 –CLEANING and MAINTENANCE
Warning
BEFORE ANY CLEANING IS UNDERTAKEN, ISOLATE APPLIANCE FROM MAINS POWER SUPPLY AT
ISOLATOR SWITCH.
THE APPLIANCE MUST NOT BE CLEANED WITH A JET OF WATER, OR STEAM CLEANED.
Clean the appliance with hot, soapy water as often as possible, and rinse and dry thoroughly. Grease should be
removed with fine steel wool or proprietary cleaning pads such as ‘Brillo’. Nylon pan scrubbers should be used with
care, especially when new, as they may scratch the enamelled surfaces.
Before removing any parts, notice carefully how they are arranged and replace them in the same positions after
cleaning.
All Ovens (not OTC)
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 end leaves brackets, and then pull towards the centre of the oven and lower it.
Two oven drips trays are provided and are simply removed by sliding them out from front of appliance.
Hotplate
A smooth bladed metal scraper is handy for removing deposits of burned-on grease from hotplate surface.
Hotplate spillage tray is simply removed by sliding out from front of appliance.
Caution: Spillage tray will become very hot when appliance is in operation.
OTC Oven
Clean oven while it is still warm. The internal and external appliance surfaces are stainless steel. Glass viewing
panels are fitted within the doors.
General cleaning of surfaces to remove light staining and spillages may be achieved by washing with a slightly damp
cloth and soap detergent. This practice, if carried out daily, will prevent build-up of stubborn baked-on deposits. Wipe
surfaces down with a soft cloth rinsed in fresh water which has been squeezed free of excess liquid.
Stubborn stains and baked-on deposits are best removed by nylon scouring pads or oven spray-on materials.
The glass may be cleaned with proprietary glass spray-on materials. Cold water must not be applied to glass when
hot, as cracking of the toughened panel could occur.
Oven shelves and support grids can be removed for cleaning. This will also facilitate cleaning of cavity walls.
Some internal areas of the oven around the fan baffle will not be accessible to kitchen staff. Since build-up of
deposits in these areas could be detrimental to oven performance, these should be cleaned periodically by service
personnel.
Ce manuel convient aux modèles suivants
10
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