729484

Aga Rayburn 699K Manual

7
Zoom out
Zoom in
Previous page
1/16
Next page
7
COOKING HINTS
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.
For best 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, rice pudding etc. Turn up to a higher
setting for baking fruit cakes, victoria sandwiches, small
cakes, soufflés, scones, bread and roasting etc. (See
temperature/setting chart on previous page for details).
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 cases 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. In the same
way an apple pie can be part cooked on the oven floor to
ensure a well cooked base.
2. For frying - when the oven is hot the floor of the oven
can be used for frying. Think of it as a hidden hot plate.
A cast iron dish is recommended. Allow it to heat up first
before adding the food. It’s an excellent method for frying
bacon and egg, fish such as trout/salmon or onions etc.
Any fat splashes are carbonised on the inside of the oven
so cleaning is minimal (carbonised crumbs can be brushed
out using a stiff brush) and frying smells are taken away
through the flue.
The top of the oven is where the grilling takes place. Do
this when the oven is turned up to a high setting. The heat
radiating from the roof of the oven seals and cooks the
food efficiently. Arrange the food on the grill rack in the
meat tin set on the highest usable shelf position.
Cast iron retains the heat so you can peep at a cake or
souffle to see how it is cooking without it sinking. For
safety reasons the oven grid shelves are non-tilt, use as
directed on the opposite page and USER INFORMATION,
Page 4.
THERMODIAL
The thermodial on the main oven door is a guide to the
condition of the internal oven. On opening, the pointer will
appear to drop as it registers air away from the oven, do
not worry, close the door and after a few minutes it will
regain its original position.
LOWER OVEN
A valuable oven for slower more gentle cooking when
the main oven is turned up high, as it is roughly half
the temperature of the main oven. Ideal for meringues,
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. Although there
are runners on the sides of the oven for the grid shelf/
meat tin, dishes may also be cooked on the floor of the
oven.
SOLID SHELF
The solid shelf can be used as a baking sheet or as a heat
deflector to protect food from over browning/cooking. It is
ideal as a solid baking sheet as it maximises the whole
oven area. When in position the solid shelf and the space
above can still be used for cooking, while it is protecting
the food below. As a heat deflector slide it in two runners
above the food. To be effective it must be used from cold
and therefore it should be stored outside the 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, see the Rayburn cook book for
details. After cooking directly on the hotplate make sure
you brush off any crumbs or this could impair the boiling
performance of the kettle or sauce pans.
ACCESSORIES
Further accessories, tins, shelves, solid shelves,
saucepans, aprons and gauntlets, etc are available from
your Rayburn Stockist.
… 7 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Aga Rayburn 699K at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Aga Rayburn 699K in the language / languages: English as an attachment in your email.

The manual is 0,87 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info