9.
Turn on electricity supply and if the optional
programmer is fitted set it to ‘Continuous’.
10.
Turn the thermostat knob
D
to MAX (9) and check that
the main burner flame has lit.
11.
Close the outer door
A
.
12.
Select the setting of thermostat
D
to suit your needs.
13.
Ensure both hotplate insulating covers are closed
down to conserve heat in the hotplate.
TO TURN OFF COOKER BURNER
LONG PERIODS:
SWITCH THE ELECTRICITY OFF AT
THE WALL SOCKET, AND TURN THE COOKER
BURNER CONTROL KNOB
B
CLOCKWISE UNTIL THE
KNOB SYMBOL O IS IN THE “GAS OFF” POSITION
(See Fig. 2) AND THIS WILL EXTINGUISH THE PILOT
LIGHT. TO RE-LIGHT, FOLLOW THE PROCEDURE
GIVEN UNDER ‘LIGHTING THE BURNER’.
To increase the temperature of the hotplate and ovens
turn the thermostat knob
D
(See Fig. 1) to the required
setting.
THE HOTPLATE
The single hotplate of your Rayburn is graduated in
temperature, the hottest side is on the left hand side and
cooler over the ovens. Just slide pans to a hotter or cooler
area depending on whether boiling or simmering is
required. The hotplate temperature is also variable,
depending upon the setting used; the higher the setting
the hotter the hotplate.
Made of thick cast iron, the hotplate is ground flat. In order
to ensure perfect contact and even heat distribution it is
recommended that all pans and utensils used have thick
ground bases. Pans should also have tight fitting lids for
greater efficiency.
NOTE:
Hotplate cooking is quicker when the gas burner
is on high fire. So increase the setting on the thermostat
knob D (see Fig. 1) to increase the temperature of the
hotplate. (This hotplate gains in heat quicker than the
oven).
Keep the insulated hotplate covers down when the
hotplate is not being used to conserve heat.
If the programmer is not in use turn the thermostat knob
D
to number 9 setting in the morning to increase the
hotplate temperature and minimise the time to boil a
kettle. Then turn to the setting required.
THE OVENS
Both the ovens are made of thick cast iron and are
indirectly heated.
Main Oven
This oven is thermostatically controlled by the thermostat
knob
D
(see Fig. 1). When the oven reaches the desired
temperature this is maintained by the thermostat.
As a guide, the numbered settings give the following
approximate oven temperatures and an indication of heat-
up-time.
The thermodial temperature on the oven door is the
approximate temperature in the centre of the oven.
NOTE: Due to the varying operating demands on the
cooker the thermostat temperature relative to the
thermostat knob is given as a guide only.
When the ovens are not required during the day and
overnight, then turn to the LOW (idling) setting to give the
lowest burning rate.
NOTE: When the main oven is at LOW, slow cooking and
meringues can be cooked here.
Lower Oven
The temperature of the cast iron lower oven is dependent
upon the temperature of the main oven. As a guide, it is
around half the temperature of the main oven. This means
it can be used as a cooking oven when the main oven is
at higher temperature i.e. over (200°C) for meringues,
casseroles, milk puddings, etc.
Best results are obtained if food is brought up to heat
SETTING
APPROXIMATE
APPROXIMATE
MAIN OVEN
HEAT UP TIME
TEMPERATURE
FROM LOW
LOW
IDLING
2
140-160°C (284-320°F)
18 MINS
4
170-190°C (338-374°F) 30 MINS
6
195-215°C (383-419°F)
40 MINS
8
220-240°C (428-464°F)
53 MINS
9
234-255°C (455-491°F)
60 MINS
3
TO USE THE HOT PLATE AND
OVENS
GAS OFF
IGNITION
BURNER ON
PRESS DOWN & RETURN
OPERATING POSITIONS FOR GAS CONTROL KNOB ‘B’
