11
COOKWARE
You do not have to rush out and buy a new set of pans
when you take delivery of your new Rayburn cooker, but
it is advisable to check your cookware. Thin, lightweight
saucepans are liable to buckle, so it is recommended that
you use saucepans which have a flat, thermic base. This
design of saucepan will give you complete contact with the
hotplate and maximum heat retention for a good cooking
performance. This design is usually of 18/20 stainless steel,
with the thermic base encapsulated onto the bottom of the
pan. The base will have a core of aluminium sandwiched
between two layers of stainless steel. The aluminium does not
come into contact with the food while cooking, but will very
quickly pick up the heat and evenly distribute it over the base
of the pan. Some continental designs of saucepans will have
this inner sandwich of aluminium, not only at the base but
up the sides as well. Many people prefer the look of cast iron
cookware. This cookware is just as versatile as stainless steel,
absorbing and distributing the heat evenly, and serving from
the oven to table. They are available in a range of colours and
designs, some with knobs and handles of a heat resistant
material. Good quality saucepans can be expensive to buy,
but the versatility they offer means that fewer items need
to be purchased. Oven proof earthenware will also produce
satisfactory results. Your traditional cake tins, baking trays,
loaf tins and any other favourite ovenware you use, will be
suitable. There is a bakeware on the market of Continental
design which has a steel base, ideal for quickly absorbing
the heat. It is covered with a magnum (enamel like) coating,
which is safe to cut on, non-stick effect and easy to clean. A
roasting tin, containing the grilling rack is provided. You can
use a pressure cooker on the hotplate but however, do check
that the base of the pressure cooker makes good contact with
the hotplate.
All timings are guidelines only, as there are no set rules for
roasting meat - each cut lends itself to several different
ways of preparation and cooking and each family will have
a preference. When meat is roasted quickly the juices are
sealed in, preserving the full flavour, but there will sometimes
be shrinkage. Slow roast at a lower temperature method will
reduce shrinkage and give a more tender joint.
Whichever roasting method you choose, the joint should first
be weighed to calculate the cooking time. Place the meat
on the grilling rack in the roasting tin, fat side uppermost.
This will baste the meat as it is cooking, but check the roast
from time to time and using a metal spoon, baste the meat
yourself.
If you are using a meat thermometer, do take care when
inserting it that it does not touch bone or excess fat. This will
give you a false internal reading.
Stuffed joints of meat will need extra cooking time -
approximately 10 minutes more for every 500g
RECIPE NOTES
Eggs used are size 3 unless otherwise stated. All herbs used
are fresh unless otherwise stated. If unavailable use dried
herbs in half the quantity stated. Milk should be full-fat unless
otherwise stated Spoon measures are level unless otherwise
stated.
