See also the ‘MAIN OVEN’.
The oven is indirectly heated from outside by hot gases
from the heat source so no flames or elements within the
ovens 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 the main oven can be used
for long slow cooking such as casseroles, stock, soup,
ratatouille, curries, meringues, creme caramels, rice
puddings, etc all of which benefit from 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 of 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 the fat
can drip into the tray.
The thermodial 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, 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, as mentioned before, 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 the shelf should be stored out of the oven, so it
is 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.
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.
9
COOKING HINTS
