Rayburn 660, Инструкция пользователя

Страница: 6 / 16

Temperature Shelf Approximate Time
Scones 220ºC (425ºF) 3 10 - 15 mins
Small Cakes 190ºC (375ºF) 3 or 4 15 - 20 mins (Turn the tray round halfway
through cooking.
Victoria Sandwich 180ºC (350ºF) 3 + 5 20 - 30 mins (Move the lower cake up when the
top cake is cooked. For best results place the
OR solid plain shelf on the top runner)
4 20 - 30 mins (Both cakes on one shelf)
Semi-rich fruit cake 150ºC (300ºF) 4 or 5 2 hours
Rich Fruit Cake 140ºC (275ºF) 4 or 5 Depending on size
Shortcrust - tartlets 200ºC (400ºF) 2 or 3 20 mins
Shortcrust Pie 200ºC (400ºF) 4 or 5 45 mins
Quiche 200ºC (400ºF) - 220ºC (425ºF) Floor 45 mins (Turn round halfway through cooking)
Puff Pastry 210ºC (410ºF) - 220ºC (425ºF) 2 or 3 15 mins
Meringues 100ºC (212ºF) - 120ºC (240ºF) 5 1
1
/
2
- 2 hours
Casseroles 120ºC (240ºF) 4 or 5 3 hours or more
Bread - rolls 210ºC (410ºF) - 220ºC (425ºF) 2 15 - 20 mins
Bread - loaf 210ºC (410ºF) - 220ºC (425ºF) 4 or 5 35 mins
Soufflé 180ºC (350ºF) 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.
6
MAIN OVEN AND 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’ - Page 5.
Turning the control knob clockwise increases the
temperature.
THE HOTPLATE
The single hotplate of your Rayburn is graduated in
temperature. Just slide pans to a hotter or a cooler area
depending on whether boiling or simmering is required.
The hottest area is in the middle left hand side.
The hotplate temperature is also variable, depending upon
the 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 have thick
machined flat 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.
Any spillage should be removed from the lids before
opening.
THE MAIN OVEN
The oven thermostat control knob is marked l (OFF), then
temperature graduated. (See diagram, Page 5).
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 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 200ºC (400ºF).
If the Rayburn is left on a high setting for a lengthy time the
lower oven may climb to a temperature higher than half that
of the main oven temperature.
THE RAYBURN COOKBOOK
The cook book supplied with your Rayburn cooker is
common to all Rayburns. When following the recipes
consult these operating instructions to ascertain details
relevant to your Rayburn.
NOTE: SMOKE/SMELL EMITTED DURING INITIAL
USAGE
Some parts of the cooker have been coated with a light
covering of protective oil. During initial operation of the
cooker this may cause smoke/smell to be emitted and is
normal and not a fault with the appliance, it is therefore
advisable to open doors and or windows to allow for
ventilation. Lift the lids to prevent staining the linings.
NOTE: Check that the plastic protection is removed from
the oven doors before the Rayburn is lit for the first time.
THE COOKER