11
Main Oven Operation
Note: care should be taken not to touch the hotplate, oven combustion chamber door and flue areas unless an
insulated glove is used, as these areas are hot working surfaces and will burn unprotected skin.
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The oven is indirectly heated from the 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 time.
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The oven is hotter towards the top than the bottom.
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To heat the main oven and increase the hotplate temperature - turn the cooker control knob to desired setting as
required.
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There are 5 runners or shelf positions within the oven on which the grid shelves, solid shelf and meat roasting tin fit
directly.
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When left on
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setting your main oven will maintain a low idling temperature suitable for slow cooking.
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As the Rayburn is made of cast iron, the time for the appliance to heat up (30-40 mins) and cool down is longer than
a conventional oven. As a Rayburn user you will soon get used to thinking ahead.
Hints
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Do not forget the thermodial reflects the temperature in the middle of the oven, by moving the food higher or
lower or use of the solid plain shelf a hotter or cooler temperature can be achieved.
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The main oven has good all round temperature. Joints of meat gain colour more quickly than in a conventional
oven, this is due to the heating from all round the cast iron oven (not just an element or gas flame). Moisture
is quickly sealed in, giving a succulent moist finish.
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There is so little heat loss when opening the oven door that cakes can be checked without fear of them
sinking.
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For perfect baking results some food such as trays of biscuits, small cakes or items nearer the top or on the
floor of the oven, may need turning during cooking. Alternatively, use a lower shelf position and place the cold
plain shelf on the top runner above the cakes to diffuse the heat.
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One of the many benefits of the cast iron main oven is that when the oven is hot the floor of the oven is hotter
than that of a conventional cooker and can be used directly for cooking.
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No need to bake quiche pastry cases “blind”, just place the flan dish on the oven floor for “soggy-free” pastry
or finish off the base of fruit pies etc. This position is also useful for shallow frying (a cast iron dish is
recommended) with the added advantage that fat splashes are carbonised so that cleaning is minimal and
cooking smells are taken away through the flue.