Cooking with Rayburn

Q. Will I have to relearn how to cook with a Rayburn?

A. No. You can use your Rayburn as easily as any conventional cooker. There are, however, several techniques open to you when cooking on a Rayburn that give better results that are just not possible on a conventional cooker. And each new Rayburn comes with a comprehensive Rayburn cook book full of delicious traditional and contemporary recipes, plus hints and tips to help you get the very best out of your cooker. Rayburn stockists hold demonstrations too, which will answer your culinary questions.

Q. How can I grill food on a Rayburn?

A. Grilling takes place in three ways. Bacon, sausages and tomatoes and so on are placed on a grill rack in a tin at the very top of a hot oven where they cook to perfection. A ridged grill pan is heated on the boiling end of the hotplate or on the floor of a hot oven for steaks, cutlets and chops. Grilled or toasted sandwiches can be cooked directly on the hotplate.

Q. Are both ovens for cooking?

A. All Rayburns have a large main cast-iron oven, which is large enough to accommodate a 28lb (13Kg) turkey. The lower oven is two-thirds the volume of the upper oven. Models with cast iron lower ovens operate at half the temperature of the main oven. Other models feature a warming oven, which is useful for warming dishes, keeping cooked food hot for latecomers and making meringues and drying herbs etc.