REMEMBER: BE CAREFUL OF THE HOT APPLIANCE.
Immediately wipe off any fuel streaks between the firebox
and ashpit doors.
To keep the vitreous enamelled surfaces bright and clean,
wipe over daily with a soapy damp cloth, followed by a
clean dry duster. If milk, fruit juice or anything containing
acid is split on the top plate or down the cooker, be sure
to wipe it immediately or the vitreous enamel may be
permanently discoloured. Keep a damp cloth handy, while
cooking to wipe up spills as they occur, so they do not
harden and become more difficult to remove later. If spills
do become baked on a cream cleanser can be used. For
stubborn deposits a soap impregnated pad can be
carefully used on the vitreous enamel.
In the main oven, spills and fat splashes are carbonised
at high temperature, occasionally brush off with a stiff
brush. The oven door can be removed for cleaning -
do
not
immerse in water, and shelves can be soaked and
cleaned with a cream cleanser.
Both insulating covers should be raised and allowed to
cool before cleaning with a soapy damp cloth. Use a wire
brush to keep the cast iron hotplate clean. General
cleaning is best carried out when the Rayburn is cool.
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, therefore it is
advisable to open doors and or windows to allow for
ventilation. Lift the lids to prevent staining the linings.
Important:
Aga recommend Vitreous Enamel Association
approved 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 insulating covers should be cleaned regularly with a
NON-ABRASIVE mild detergent, applied with a soft
(coarse free) cloth and lightly polished up afterwards with
a soft (coarse free) duster or tissue, to bring it back to its
original lustre.
The oven is indirectly heated from outside by hot gases
from the heat source so no flames or elements within the
oven means full use can be made of the whole cooking
space. The main oven is slightly hotter towards the top
than the bottom. At a low idling heat from the main oven
can be used for long slow cooking such as casseroles,
stock, soup, curries, meringues, creme caramels, rice
pudding etc, all of which benefit from the gentle slow heat
and as the oven is vented into the flue, cooking smells
disappear to the outside. One of the many benefits of the
cast iron oven is that the floor of the oven is hotter than
that of a conventional cooker. No need to bake quiche
pastry cases “blind” just place the flan dish on the oven
floor for half the cooking time for ‘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 the frying smells are taken
away through the flue. For perfect baking results turn food
during cooking. The top of a hot oven is where grilling
takes place, use the meat tray with a grill rack (optional
extra) so that fat can drip into the tray. 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
temperature can be read again. Heat is not lost as quickly
from a cast iron oven as a pressed metal box type so you
can peep at the cake to see how it is cooking without it
sinking. As you have probably realised, the meat tray
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. The solid plain shelf 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 overbrown
slide in the solid plain shelf above the food. To be effective
this shelf should be stored out of the oven, so it can be
used from cold.
DO NOT USE ABRASIVE PADS OR OVEN CLEANERS
NOTE: IT IS NOT ADVISABLE TO PUT VERY WET
CLOTHES ON THE HANDRAIL, AS THIS MAY CRAZE
THE ENAMEL.
9
COOKING HINTS
CLEANING
