The supply of domestic hot water to the cylinder is automatic
and is at its maximum when the control knob C is on No.6
setting, reducing as the control knob setting is reduced.
The amount of hot water is increased if a considerable
amount of cooking is performed. If more hot water is required
overnight, set the control knob C to a higher setting than No. 1
(LOW), which is normally sufficient.
Turn the control knob C to No.1 which gives the lowest
burning rate and will maintain an oven temperature of about
150°C - 170°C. At a higher setting, the oil consumption will be
higher, but the main oven, hotplate and domestic hot water
will all be hotter.
Turn up the control knob C to No.6 setting in the morning to
increase the hotplate temperature and minimise the time to
boil a kettle of water.
The recommendations for the best use of the appliance are
guidelines only and the respective settings of cooker control
knob which suit your requirements will be apparent with
experience.
During periods of the day when the cooker is not required, the
control knob C should be set at LOW to give the lowest
burning rate which will in most cases give sufficient heat to
the hotplate and hot water. Use the setting that meets your
needs.
Frost Precautions
In the event of the boiler being unheated for long periods
during very cold weather, the advice of your installer should
be obtained.
DO NOT LEAVE THE ROASTING OVEN DOOR OPEN - If
left open for any length of time over-heating may cause
damage to some components within the appliance.
The oven is indirectly heated from outside by hot gases from
the heat source so that no flame or elements within the oven
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 the 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 main 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 ‘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 frying smells are taken away through the flue.
To cook a full load (such as a meal) first pre-heat the oven to
setting 4. During cooking, if the temperature on the thermodial
starts to drop, it may be necessary to turn the control knob up
to a higher setting to maintain the temperature.
If the food begins to over-brown, cover with the solid shelf in
the top position.
The top of a hot oven is where grilling takes place. Use the
meat tin with a grill rack so that the fat can drip into the tin.
The thermodial temperature 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
oven temperature can be read again. Heat is not lost as
quickly from a cast iron oven so you can peep at the cake to
see how it is cooking without it sinking.
The meat tin supplied with your Rayburn fits the oven size,
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. (See Fig. 3)
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 over-brown, slide the
solid plain shelf, above the food. To be effective this shelf
should be stored out of the oven, so that it is used from cold.
NOTE: SEE COOK BOOK FOR RECIPES.
DO NOT USE ABRASIVE PADS OR OVEN CLEANERS.
NOTE: IT IS NOT ADVISABLE TO PUT VERY WET
CLOTHES ON THE HAND RAIL, AS THIS MAY CRAZE
THE ENAMEL.
3
OVERNIGHT
DOMESTIC HOT WATER - 308K
WHEN THE COOKER IS NOT IN USE
COOKING HINTS
Fig.3.
