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Cooking on Rayburn Cookers and Adapting recipes
Answer
Dear Jacky
COOKING ON RAYBURN COOKERS AND ADAPTING AGA RECIPES
The Aga is a cast iron heat-storage cooker and, once up to temperature after switching on, has all points of the cooker kept at preset temperatures that offer all cooking conditions simultaneously. With an Aga, I like to say, "You don`t set the heat - you find it".
The Rayburn is the sister product in the family, and is also a cast iron cooker, but it is a semi heat-storage cooker. You do "set" the heat: a Rayburn is designed to be turned up and down according to cooking needs, and that is why the ovens are not given names denoting specific cooking tasks such as the dedicated oven types found on the Aga. Therefore the large oven on the Rayburn is called the Main Oven and, with the cooker at an idling setting, can this can be used for off-peak slow cooking in a similar way to the Aga Simmering Oven. With the cooker at a higher setting the Main Oven on the Rayburn becomes a Baking or Roasting Oven, although it is true that because the oven has different "heat zones" several foods requiring slightly different temperatures can in fact be cooked simultaneously. For example, you can grill at the top of the oven at a high setting, roast foods at the next level down, bake cakes under this position and also use the floor of the oven, like the Aga Roasting Oven floor, to oven fry food and cook quiches and flans so that no baking blind is necessary.
The lower oven found on all modern Rayburn cookers is a cast iron oven on most models, which operates at half the temperature of the Main Oven above. If the cooker is idling then it is great as a warming oven, similar to the Aga Warming Oven, for drying out meringues and herbs, etc., but when the Main Oven is at a hot working setting the lower oven can in many ways emulate the work of the Aga Simmering Oven - vegetables can continue to be steamed here after being initially started on the top, and stews and casseroles will cook slowly to perfection, etc.
Other models of Rayburn feature a sheet metal lower oven which is the same size as its cast iron cousin found on other models, but this is always kept at a lower temperature. It is not suitable for cooking food, but will keep cooked food hot ready for serving and again is perfect for drying purpose as above.
Check with the operating instructions for your specific model - available from your Rayburn Stockist or from Aga-Rayburn Spares Direct on (01952) 642000 - and read the usage instructions carefully. These will tell you how to obtain different cooking temperatures and how best to regulate the controls to achieve the results you are looking for.
RAYBURN COOKING GUIDE
Rayburn Hotplate
The single hotplate is graduated in temperature from fast boiling on one side, to gentle simmering at the other end. On most models the boiling end is on the left, over the heat source. Simply slide pans to a hotter or cooler area depending on whether boiling or simmering is required. The hotplate temperature varies, depending upon the setting used, the higher the setting the hotter the hotplate. Boiling kettles, fast boiling green vegetables and stir frying in an Aga Wok are fastest when the hotplate is at a high temperature.
Made of thick cast iron, the hotplate is ground completely flat. In order to ensure perfect contact and even heat distribution it is important to use pans and utensils with thick flat bases. To get the best results the hotplate should be kept absolutely clean using a wire brush when necessary to remove crumbs, etc.
The hotplates on the 300 and 400 Series Rayburns are large enough to accommodate five saucepans at once. 200 Series models accommodate at least four saucepans. Pans with thick bases will continue to boil even if they are only partly on the hotplate. Partially offset pans on the hotplate to further regulate the rate of cooking.
For a quick response first thing in the morning or when the Rayburn has been idling, turn the control knob to a high setting, and put the kettle onto the hottest part of the hotplate. Once boiled an appropriate setting can be selected according to cooking needs. If the oven is not needed at a high temperature reduce to a lower setting. From experience you will quickly find which settings are most convenient for your needs.
When at a moderate temperature the hotplate can be used direct as a griddle for drop scones, Welsh cakes, toasted sandwiches and Croque Monsieur. Toast can be made by placing bread slices direct onto the hotplate. Brush the hotplate free from crumbs after cooking these foods. Keep hotplate covers down when not in use to conserve heat.
Main Cast Iron Oven
The main oven is indirectly heated from the heat source by conduction, radiation and convection, so with no naked flames or elements in the oven full use can be made of the whole cooking space.
When the main is at a low or idling setting it is perfect for long slow cooking. Casseroles can be coaxed to a perfect conclusion over several hours, cheaper cuts of meat slow roast until meltingly tender, rice puddings and crhme caramels become creamy, and making stock and simmering soup is a simple matter. Delicious porridge can also be made overnight.
When a hot oven is needed for high temperature roasting, baking bread or pastries with traditional models after advancing the control you should allow up to one hour to reach the required heat, from an idling setting. Rapid Response models reach temperature in 20-30 minutes. As with most ovens, the oven is hotter at the top and several foods can be cooked at the same time with no confusion of flavours. Because the oven is vented into the flue, cooking smells disappear to the outside keeping the kitchen free from cooking smells and steam.
One of the many benefits of using a cast iron oven is that when the oven is hot the floor of the oven can be used as an extra cooking surface - it 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. There is no need to bake pastry cases `blind`. Just place the flan dish complete with the filling directly on the oven floor for half the cooking time for `soggy-free` pastry.
For perfect baking results turn food during cooking. The top of a hot oven is where grilling takes place, use the roasting tin with a grill rack (available as an optional extra) set in the high position so that the fat can drip into the tin. For grilling steak a ridged cast iron grill pan can be used on the hotplate. Heat it dry on the hotplate at a high setting for 3-4 minutes before using. If liked, to save mess, once the food has been placed in the pan it may be transferred to finish grilling on the floor of the oven.
The Thermodial oven temperature gauge on the main oven door and should only be read when the door has not been recently opened as the temperature will appear to drop when the door is opened. Simply 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 with a conventional pressed metal type, so you can peep at a cake or soufflé to see how it is cooking with no fear of it sinking.
The meat tin supplied with your Rayburn (except the Regent) exactly fits the oven size, hanging directly from the runners thus 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 facing upwards and at the back, so when pulled forward the shelf cannot come right out.
The plain oven shelf has two uses. Firstly as a baking sheet for foods such as scones, pizzas, sausage rolls, biscuits etc. Secondly it can be used as a heat deflector. If the oven is too hot or the food already in the oven is beginning to over brown slide it in above the food to reduce top heat. In order to havethis shielding effect it should be stored out of the oven so it is used cold.
Lower Oven
Cast Iron Cooking Oven Models
The cast iron cooking oven found on the 200G, 200L and 400 Series cookers operates at half the temperature of the main oven. When the main oven is set to Roast at 230 degrees C (345 degrees F) the lower oven is invaluable for slow cooking casseroles, slow roasting meat as well as steaming vegetables and potatoes, rice and puddings. It can also be used for heating plates and serving dishes, keeping meals warm for late comers, for resting joints of meat before carving and many other uses. It is also perfect for meringues and fruit compôtes.
Steel Warming Oven Models
The warming oven found on all Rayburns other than the 200G, 200L and 400 Series models operates at around a third of the temperature of the main oven. It is invaluable for heating plates and serving dishes, keeping meals warm for late comers, for resting joints of meat before carving plus many other uses. It is not intended as a cooking oven, however, it`s temperature does vary with the temperature of the main oven so it is perfect for drying out meringues and herbs and certain foods can be finished off here for instance meringue topped desserts and fruit compôtes.
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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