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‘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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Summary of Contents for Cookmaster 300K

Page 1: ...ing is worn when handling where applicable the pertinent parts that contain any of the listed materials that could be interpreted as being injurious to health and safety see below for information Fire...

Page 2: ...ance must be commissioned by a competent engineer such as OFTEC approved NOTE FOR LONG SHUT DOWN PERIODS CLOSE ALL OIL VALVES BETWEEN THE OIL TANK AND THE APPLIANCE WARNING OIL BURNER NEVER ATTEMPT TO...

Page 3: ...mostat knob C to its No 1 setting for about 30 minutes until the burner is hot then re set to No 6 for cooking 7 The cooker burner will gradually increase its oil rate and raise the temperature of the...

Page 4: ...ll be maintained by lowering the setting of the cooker control knob Fig 2 DESN 511910 HINT THE SOLID PLAIN SHELF CAN BE USED AS A HEAT DEFLECTOR AS WELL AS A BAKING SHEET SLIDE ONTO THE RUNNERS TOWARD...

Page 5: ...pliance are guidelines only and the respective settings of cooker control knob which suit your requirements will be apparent with experience WHEN THE COOKER IS NOT IN USE During periods of the day whe...

Page 6: ...e 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...

Page 7: ...ved cleaners for cleaning the vitreous enamelled surfaces of this product But they are unsuitable for use on chrome and stainless steel components including the hand rails and their brackets The insul...

Page 8: ...sance breakdowns which can result through fuel starvation VENTILATION Please see that the permanent ventilation provided for the safe and reliable operation of your Rayburn is never blocked off For fu...

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