The oven is indirectly heated from outside by hot gases
from the heat source so that no flame or elements within
the oven means full use can be made of the whole
cooking space.
The main oven is slightly hotter towards the top than the
bottom. At a low idling heat the main oven can be used for
long slow cooking such as casseroles, stock, soup,
ratatouille, curries, meringues, crème caramel’s, rice
puddings etc., all of which benefit from the gentle slow
heat, and as the oven is vented into the flue, cooking
smells disappear to the outside.
Alternatively, the lower oven can be used for slow cooking
when the main oven is being used at a high temperature.
One of the many benefits of the cast iron main oven is that
the floor of the oven is hotter than that of a conventional
cooker. No need to bake quiche pastry “blind”, just place
the flan dish on the oven floor for “soggy-free” pastry.
When the oven is hot, the floor of the oven can be used
for shallow frying (a cast iron dish is recommended) with
the added advantage that fat splashes are carbonised, so
cleaning is minimised and frying smells are taken away
through the flue.
For perfect baking results, turn food during cooking.
The top of a hot oven is where grilling takes place. Place
the grill rack in the meat tin arrange food to be grilled on
the grill rack and slide onto the top set of runners of the
main oven.
The thermodial temperature gauge on the main oven door
is a guide to the internal oven temperature. Remember
though. on opening the door the temperature will appear
to drop, do not worry, close the door and after a few
minutes the oven temperature can be read again. Heat is
not lost as quickly from a cast iron oven, as a pressed
metal boxed type, so you can peep at a cake to see how
it is cooking without it sinking.
As you have probably realised, the meat tin supplied with
your Rayburn fits the oven size, hanging directly from the
runners, so leaving the grid shelves free for other dishes.
The oven grid shelves are designed to be non-tilt and
should be fitted with the upstand to the top at the back, so
when pulled forward the shelf cannot come right out.
The solid shelf can be used as a baking sheet or as a heat
deflector. If the oven is too hot or food already in the oven
is beginning to over-brown, slide the solid shelf above the
food. To be effective, this shelf should be stored out of the
oven so that it is used from cold.
NOTE: IT IS NOT ADVISABLE TO PUT VERY WET
CLOTHES ONTO THE HAND RAIL AS THIS MAY
CRAZE THE ENAMEL.
Further accessories (extra meat tins, shelves, solid
shelves are available from your stockist).
COOKING HINTS
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