7
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 to the
flue so cooking smells disappear to the outside.
MAIN OVEN
This oven is hotter towards the top than the bottom, and has
five shelf positions (See Fig. 7) The very top runners are
used as a shelf parking area.
For safety reasons, the grid shelves are non-tilt, use as
directed in section ‘FITTING AND REMOVAL OF OVEN
SHELVES - Page 4).
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.
Cast iron retains the heat so that the door can be opened to
view food without loosing heat.
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 -
no need to bake pastry case or quiche
“blind” just place the flan dish directly on the oven floor
for the whole, or part, of the cooking time to achieve
“soggy-free” pastry bases that are crisp and golden.
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 wire brush) and
frying smells are taken away through the flue.
3.
Oven grilling
- The top of the oven is where the grilling
takes place. Turn the oven up to 9 and the heat radiating
from the oven roof seals and cooks the food. Arrange
the food on the grill rack in the meat tin and place on the
shelf (See Fig. 7).
LOWER OVEN
A valuable oven for slower more gentle cooking when the
main oven is turned up above Mk6 as it is 50% of the
temperature of the main oven. Ideal for 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.
HOTPLATE
Apart from its obvious use for boiling and simmering, the hot
plate can be used directly, for making toast, toasted
sandwiches, drop scones. After cooking directly on the
hotplate make sure that any crumbs are brushed off with a
brush brush (obtainable from a Rayburn Stockist) or this
could impair the boiling performance of the kettle or
saucepans.
ACCESSORIES
Further accessories, tins, shelves, saucepans, apron and
gauntlets, etc are available from your Rayburn Stockist.
DOORS
To Open: Open the doors by gripping the handles and lifting
upwards and outwards off the door ‘keep’. See Fig. 1.
To Close: Push the door inwards, grip the handle, lift and
place onto the door keep. See Fig. 1.
COOKING HINTS
FIG. 7
DESN 514465
