‘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 carbonised so cleaning is minimised and frying
smells are taken away through the flue.
To cook a full load (such as a meal) first pre-heat the oven to setting 4. During cooking, if the temperature on the
thermodial starts to drop, it may be necessary to turn the control knob up to a higher setting to maintain the
temperature.
If the food begins to over-brown, cover with the solid shelf in the top position.
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 tin.
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
so you can peep at the cake to see how it is cooking without it sinking.
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. 3
)
Fig. 3
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 that 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 COMMERCIAL KEROSENE CURRENT ISSUE TO BS. 2869: CLASS C2 SUITABLE FOR
VAPOURISING BURNERS ONLY.
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