13
Cooking with your appliance
Grilling
The top of the oven is where grilling takes place. When the main oven is hot use the meat tin with a grill rack (used on the
highest position) so that the fat can drip into the tray. Position the food on the rack and put into the oven on the highest
runner. The heat from the cast iron roof of the oven will cook and colour the food - turn as necessary.
Turn the grill rack over to the lowest position and it becomes a trivet for roasting meat and poultry. It is also useful as a
cooling rack.
The Hotplate
The rise in temperature of the hotplate corresponds with rise in oven temperature. The higher the main oven temperature
the hotter the hotplate. It is graduated, being hotter on the right side suitable for boiling and cooler on the left side for
simmering and slower cooking.
Hints
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To get the best results when cooking on the hotplate always use good ground bases. This ensures maximum
contact and heat transfer from the heat source to the food being cooked.
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The hotplate can be used directly, for making toasted sandwiches, drop scones, etc, see the Rayburn
Cookbook for details.
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Keeping the hotplate free from crumbs and debris will also maximise efficiency. Even a few small crumbs on
the hotplate will considerably slow down the time it takes for a kettle to boil.
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Keep the hotplate as hot as possible by always keeping the lids closed when not in use. This also conserves
fuel.
The Lower Oven
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The temperature of the cast iron lower oven is dependent on the temperature in the main oven.
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As a guide it is around half the temperature of the main oven.
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This means it can be used as a cooking oven, when the main oven is at a higher temperature, ideally 200°C or slightly
higher. Food such as casseroles, meringues and milk puddings can then be cooked satisfactorily.
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When cooking a casserole or meat dishes in the lower oven always start off by allowing casserole to come to the
boil then cook for 5-10 minutes on the hotplate or in the main oven before being transferred to the lower oven.
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Although there are runners on the sides of the oven for the grid shelves/meat tin, dishes may also be cooked on the
floor of the oven.
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Note that if the appliance is left on high setting or run continuously for a long period of time, the temperature of the
lower oven may climb higher than half that of the main oven temperature.
The Rayburn Cookbook
The cookbook supplied with your Rayburn is general to all Rayburns. When following the recipes consult these operating
instructions to ascertain details relevant to your Rayburn.
