The operation of the cooker is controlled by a built in
programmer. It can be operated under automatic or manual
control. See section ‘PROGRAMMER’.
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 3.
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 cooler area
depending on whether boiling or simmering is required.
The hottest area is in the middle right 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 used have thick
machined flat bases. Pans should also have tight fitting lids
for greatest efficiency. Keep insulated hotplate covers down
when the hotplate is not in use to conserve heat.
THE MAIN OVEN
The oven thermostat control knob is marked l (OFF) then
temperature graduated. (See diagram, page 3).
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 200°C (400°F).
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 OVEN VENT FAN
This feature is fitted to your cooker. It should be used as
follows:-
After placing the food to be cooked in the oven, depress the
switch on the side of the fan shroud at the back of the cooker,
the fan will be activated and the cooking smells will be vented
outside.
REMEMBER: SWITCH THE FAN OFF WHEN YOU HAVE
FINISHED COOKING.
THE RAYBURN COOKBOOK
The cookbook 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.
Wipe up any condensation that forms.
THE COOKER
Temperature
Scones 220°C (425°F)
Small Cakes 190°C (375°F)
Victoria Sandwich 180°C (350°F)
Semi-rich fruit cake 150°C (300°F)
Rich Fruit Cake 135°C (275°F)
Shortcrust - tartlets 200°C (400°F)
Shortcrust Pie 200°C (400°F)
Quiche 200°C (400°F) - 220°C (425°F)
Puff Pastry 210°C (410°F) - 220°C (425°F)
Meringues 100°C (212°F) - 120°C (240°F)
Casseroles 120°C (240°F)
Bread - rolls 210°C (410°F) - 220°C (425°F)
Bread - loaf 210°C (410°F) - 220°C (425°F)
Soufflé 180°C (350°F)
Shelf Approximate Time
3 10 - 15 mins
4 15 - 20 mins (Turn the tray round
halfway through cooking. For best
results place the solid plain shelf on the
top runner).
3 + 5 20 - 30 mins (Move the lower cake up
when the top cake is cooked. For best
results place the solid plain shelf on the
OR top runner).
4 20 - 30 mins (Both cakes on one shelf)
4 or 5 2 hours
4 or 5 Depending on size
2 or 3 20 mins
4 or 5 45 mins
Floor 45 mins
2 or 3 15 mins
5 1H - 2 hours
4 or 5 3 hours or more
2 15 - 20 mins
4 or 5 35 mins
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.
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