Falcon Professional Deluxe 100, User'S Manual & Installation Instructions

7

Fan Assisted Oven

This function operates the fan, circulating air heated 

by the elements at the top and the base of the oven. 
The combination of fan and conventional cooking 

(top and base heat) makes this function ideal for cooking 
large items that need thorough cooking, such as a large meat 
roast.

When using this function, it is also possible to bake on two 
shelves at one time, although they will need to be swapped 
over during the cooking time, as the heat at the top of the 
oven is greater than at the base.

This is a fast intensive form of cooking; keep an eye on the 
food cooking until you have become accustomed to this 
function.

Conventional Oven (Top and Base Heat)

This function combines the heat from the top and 

base elements. It is particularly suitable for roasting 
and baking pastry, cakes and biscuits.

Food cooked on the top shelf will brown and crisp faster than 
on the lower shelf, because the heat is greater at the top of 
the oven than at the base, as in ‘Fan Assisted Oven’ function. 
Similar items being cooked will need to be swapped around 
for even cooking. This means that foods requiring different 
temperatures can be cooked together, using the cooler zone 
in the lower half of the oven and hotter area to the top.

The exposed top element may cook some foods too quickly, 
so we recommend that the food be positioned in the lower 
half of the oven to cook. The oven temperature may also need 
to be lowered.

Browning Element

This function uses the element in the top of the oven 

only. It is a useful function for the browning or 
finishing of pasta dishes, vegetables in sauce, 

shepherds pie and lasagne, the item to be browned being 
already hot before switching to the top element.

Base Heat

This function uses the base element only. It will crisp 

up your pizza or quiche base or finish off cooking the 
base of a pastry case on a lower shelf. It is also a 

gentle heat, good for slow cooking of casseroles in the 
middle of the oven or for plate warming.

The Browning and Base Heat functions are useful additions 
to your oven, giving you flexibility to finish off items to 
perfection.

Defrost

This function operates the fan to circulate cold air 

only. Make sure the temperature control is at 0°C and 
that no heat is applied. This enables small items such 

as desserts, cream cakes and pieces of meat, fish and poultry 
to be defrosted.

Defrosting in this way speeds up the process and protects 
the food from flies. Pieces of meat, fish and poultry should 
be placed on a shelf, over a tray to catch any drips. Be sure to 

The multi-function ovens have many varied uses. We suggest 
you keep a careful eye on your cooking until you are familiar 
with each function. Remember – not all functions will be 
suitable for all food types.

Please remember that all cookers vary – temperatures in your 
new ovens may differ to those in your previous cooker.

Multi-function Oven Functions

Rapid Response

The Rapid Response setting enables you to preheat 

the oven faster than normal. It uses the fan oven 
element with additional heat from one of the 

elements in the top of the oven.

Fan ovens heat up quickly; but the Rapid Response feature 
speeds this process up enabling you to start cooking sooner.

To use the Rapid Response feature, turn the function control 
knob to 

R

 and set the temperature required. The light on the 

control panel next to the function control will come on.

When the required temperature is reached the top element 
will switch off and the light will go out. The oven temperature 
is then maintained by the fan oven element and fan.

Should you choose to place food into the cold oven prior to 
cooking while using the Rapid Response function, make sure 
that cakes, etc. are not positioned too near the top of the 
oven.

Fan Oven

This function operates the fan and the heating 

element around it. An even heat is produced 
throughout the oven, allowing you to cook large 

amounts quickly.

Fan oven cooking is particularly suitable for baking on several 
shelves at one time and is a good ‘all-round’ function. It may 
be necessary to reduce the temperature by approximately  
10 °C for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light 
has gone out before inserting the food.

Fanned Grilling

This function operates the fan whilst the top element 

is on. It produces a more even, less fierce heat than a 
conventional grill. For best results, place the food to 

be grilled, on a trivet over a roasting tin, which should be 
smaller than a conventional grill pan. This allows greater air 
circulation. Thick pieces of meat or fish are ideal for grilling in 
this way, as the circulated air reduces the fierceness of the 
heat from the grill.

The oven door should be kept closed while grilling is in 
progress, so saving energy.

You will also find that the food needs to be watched and 
turned less than for normal grilling. Preheat this function 
before cooking.

For best results we recommend that the grill pan is not 
located on the uppermost shelf.