Turn the control knob
C
to No.1 which give the lowest
burning rate and will maintain an oven temperature of
about 150°C-170°C. At a higher setting, the oil
consumption will be higher, but the main oven, hotplate
and domestic hot water will be hotter.
Turn the control knob
C
to No.6 setting in the morning to
increase the hotplate temperature and minimise the time to
boil a kettle of water.
The recommendations for the best use of the appliance
are guidelines only, and the respective setting of the
cooker control knob which suits your requirements will be
apparent with experience.
During periods of the day when the cooker is not required,
the control knob C should be set at No. 1 to give the lowest
burning rate which will in most cases give sufficient heat to
the hotplate and hot water. Use the setting that meets your
needs.
Frost Precautions
In the event of the boiler bring unheated for long periods
during very cold weather, the advice of your installer
should be obtained.
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, creme caramels, 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.
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 pastry quiche cases “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 advantages that fat splashes are carbonsied 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, use the
meat tin with a grill rack so that the fat can drip into the
tray.
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 true oven temperature can be read again. Heat is not
lost as quickly from a cast iron oven as a pressed metal
box type so you can peep at the 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 and at the
back, so when pulled forward the shelf cannot come right
out. (See Fig. 2)
The solid plain shelf, as mentioned before, 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 plain shelf, above the food. To be effective
this shelf should be stored out of the oven so it is used
from cold.
NOTE:
SEE COOK BOOK FOR RECIPES.
DO NOT USE ABRASIVE PADS OR OVEN CLEANERS.
NOTE: IT IS NOT ADVISABLE TO PUT VERY WET
CLOTHES ON THE HAND RAIL, AS THIS MAY CRAZE
THE ENAMEL.
IMPORTANT - USE 28 SEC KEROSENE FUEL ONLY.
3
WHEN THE COOKER IS NOT IN USE
COOKING HINTS
Fig. 2
OVERNIGHT
