11
7. Cooking On Your Rayburn Ranger®
Quick Cooking Guide for your Rayburn
UPPER OVEN ON ROAST
1st runner
Oven grilling
2nd runner
Grilling, browning, gratins
3rd runner
Small pastries, scones, bread rolls, Yorkshire puddings.
4th runner
Roast meat and poultry, roast vegetables, Blind baking pastry.
Directly on base of oven
Pizza, pastry dishes cooked in a metal tin, Fruit tarts.
UPPER OVEN ON ‘e’ AND LOWER OVEN ON BAKE
2nd runner
Suitable when batch baking or if 2 shelves are required
3rd runner
All types of baking; e.g. large and small cakes, muffins, biscuits
4th runner
Suitable when batch baking or for deep cake tins
Oven grid shelf on base of oven
Directly on base of oven
Pastry dishes (e.g. frangipane) cooked in a metal tin
LOWER OVEN ON SIMMER/’e’
2nd runner
Meringues
3rd runner
Meringues, slow cooked meat, casseroles, rice and vegetables
4th runner
Slow cooked meat, casseroles, rice and vegetables
Oven grid shelf on base of oven
Slow cooked meat, casseroles, rice and vegetables. Steamed puddings, including Christmas pudding.
GRILL
1st runner
Most foods for grilling e.g. sausage, bacon
2nd runner
Best for grilling thicker foods e.g. burgers
3rd runner
Browning of cottage pie, fish pie and gratins
4th runner
Browning of deep dishes e.g. cottage pie, fish pie and gratins
HOTPLATE
Boiling
Shallow frying, boiling vegetables, and bringing stews and steamed puddings to the boil
Simmering
Simmering of vegetables, stews, steamed puddings and sauce. Cooking drop scones and toasties
Induction
All types of hob cooking, trying, boiling, simmering, poaching and melting.
Especially good for stir-frying, deep frying and rapid boiling e.g. pasta.
