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The ovens are indirectly heated from the outside by hot
gases from the heat source so that no flame or elements
are within the ovens. This means that full use can be made
of the whole cooking space. Both ovens are vented, so
cooking smells disappear to the outside, but please make
sure that the vent outlet at the rear of the top oven is not
obstructed by utensils.
MAIN OVEN
This oven is hotter towards the top than the bottom.
For perfect results turn food during cooking.
On low settings the oven can be used for long slow cooking
such as casseroles, stock, soup, ratatouille, curries,
meringues, creme caramel, rice pudding etc. Turn up to a
higher setting for baking fruit cakes, victoria sandwiches,
small cakes, soufflés, scones, bread and roasting etc. (See
temperature/setting chart - previous page for details).
One of the many benefits of the cast iron oven is that the
floor of the oven is hot and can be used as a cooking area
in its own right.
1.
For Baking -
You can cook on the floor of the cast iron
ovens, however for pies, quiches etc. it is advisable to
blind bake some pastry dishes to ensure you get a crisp
“soggy-free” base.
2.
For Frying -
when the oven is hot the floor of the oven
can be used for frying. Think of it as a hidden hotplate.
A cast iron dish is recommended. Allow it to heat up first
before adding the food. It is an excellent method for
frying bacon and egg, fish such as trout/salmon or
onions etc. Any fat splashes are carbonised on the
insides of the oven so cleaning is minimal (carbonised
crumbs can be brushed out using a stiff brush) and
frying smells are taken away through the flue.
3.
For Grilling -
The top of the oven is where grilling takes
place. Do this when the oven is turned on a high setting.
The heat radiating from the roof of the oven seals and
cooks the food efficiently. Arrange the food on the grill
rack in the meat tin set on the highest set of runners.
Cast iron retains the heat well so that cake or soufflé can be
observed during cooking. As the meat tin supplied with the
Rayburn fits directly on to the runners the grid shelves are
left free for other dishes. For safety reasons, the grid
shelves are non-tilt, use as directed in section ‘USER
INFORMATION - Page 3’.
THERMODIAL
The thermodial on the main oven door is a guide to the
condition of the internal oven. On opening the oven door,
the pointer will appear to drop as it registers cooler air away
from the oven, do not worry, close the door and after a few
minutes it will regain its position.
LOWER OVEN
A valuable oven for slower more gentle cooking when the
main oven is turned up high, as it is roughly half the
temperature of the main oven. Ideal for meringues,
casseroles, milk puddings, egg custards etc. When cooking
a casserole in this oven allow it to heat through and simmer
for 5-10 minutes on the hotplate or main oven floor before
transferring to the lower oven. Although there are runners
on the sides of the oven for the grid shelf/meat tin, dishes
may also be cooked on the floor of the oven.
SOLID SHELF
The solid shelf can be used as a baking sheet or as a heat
deflector to protect food from overbrowning/cooking. It is
ideal as a solid baking sheet as it maximises the whole oven
area. When in position the solid shelf and the space above
can still be used for cooking, while it is protecting the food
below. As a heat deflector slide it in two runners above the
food. To be effective it must be used from cold and
therefore it should be stored outside the oven.
HOTPLATE
Apart from the obvious use for boiling and simmering, the
hotplate can be used directly, for making toast, toasted
sandwiches, drop scones, see the Rayburn cookbook for
details. After cooking directly on the hotplate make sure that
any crumbs are brushed off or this could impair the boiling
performance of the kettle or saucepans.
ACCESSORIES
Further accessories, tins, shelves, solid shelves,
saucepans, apron and gauntlets, etc are available from
your Rayburn Stockist.
LOCATION OF OVEN GRID SHELVES
To ensure the correct operation of the oven grid shelves,
ensure that they are inserted as shown (See section ‘USER
INFORMATION’).
DOORS
To open the doors. Twist the handle slightly to disengage
the door catch from the locking spindle and pull door open.
(See section ‘USER INFORMATION’).
To close the doors. Gently push the door shut until the door
catch engages with the locking spindle.
COOKING HINTS
