Mark
Shelf
Approximate Time
Scones
7 (220°C)
3
10 - 15 mins
Small Cakes
5 (190°C)
4
15 - 20 mins (Turn the tray round halfway through
cooking. For best results place the solid plain shelf on
the top runner)
Victoria Sandwich
4 (180°C)
3 + 5
20 - 30 mins (Move the lower cake up when the top
cake is cooked. For best results place the solid plain
OR
shelf on the top runner)
4
20 - 30 mins (Both cakes on one shelf)
Semi-rich fruit cake
2 (150°C)
4 or 5
2 hours
Rich Fruit Cake
1 (140°C)
4 or 5
Depending on size
Shortcrust - tartlets & 6 (200°C)
3 or 4
20 - 45 mins
pies
Quiche
6 (200°C)
Floor
30 - 40 mins
Puff Pastry
7 (220°C) - 8 (230°C) 2 or 3
15 mins (depending on recipe)
Meringues
LOW (120°C)
5
1
1
/
2
- 3 hours
Casseroles
2 (150°C) - 3 (160ºC) 4 or 5
3 hours or more
Bread - rolls
7 (220°C) - 8 (230°C) 2 or 3
15 - 20 mins
Bread - loaf
7 (210°C) - 8 (230°C) 4 or 5
35 mins
Soufflé
4 (180°C)
4
30 mins
COOKING CHART (MAIN OVEN)
Shelf positions are counted downwards ie: top shelf position is number 1.
The positions are a guide only and can of course be altered to suit.
5
The operation of the cooker is controlled by a built in
programmer. It can be operated under automatic or manual
control. See section ‘PROGRAMMER’.
MAIN OVEN & HOTPLATE CONTROL
The main oven and hotplate temperatures are controlled by
the cooker thermostat control knob which is situated behind
the controls door. See section ‘CONTROLS’.
Turning the control knob clockwise increases the
temperature.
THE HOTPLATE
The single hotplate of the Rayburn is graduated in
temperature. Just slide pans to a hotter or cooler area
depending on whether boiling or simmering is required.
The hottest area is in the middle right hand side.
The hotplate temperature is also variable, depending upon
the oven setting used: the higher the setting then the higher
the hotplate temperature.
Made of thick cast iron, the hotplate is machined flat. In
order to ensure perfect contact and even heat distribution it
is recommended that all pans and kettles used have thick,
flat machined bases. Pans should also have tight fitting lids
for greatest efficiency. Keep the insulated hotplate covers
down when the hotplate is not in use to conserve heat.
THE MAIN OVEN
The oven thermostat control knob is marked
l
(OFF) then
temperature graduated. (See Fig. 1)
THE LOWER OVEN
The temperature of the cast iron lower oven is dependent
on the temperature in the main oven. As a guide it is around
half of the temperature in the main oven for food such as
meringues, casseroles, milk puddings, etc. This means that
it can be used as a cooking oven when the main oven is at
a higher temperature ie. over MK6 (200°C).
THE RAYBURN COOKBOOK
The cook book supplied with the Rayburn cooker is generic
to all Rayburns. When following the recipes consult these
operating instructions to ascertain details relevant to your
Rayburn.
THE COOKER
