Specifications
For your nearest stockist call 0845 762 6147 or visit rayburn-web.co.uk
About the Rayburn 600
• Cast iron cooking excellence with the versatility of on/off controls
• Largest rectangular hotplate of any cast iron cooker
• Continuous thermostatic monitoring of oven temperatures for
consistent cooking and faster warm-up times
• Digital controllability to suit your home and lifestyle, whilst minimising
energy waste
• Independently controlled boiler and cooker
• Available with an ‘A’ rated boiler with over 92% efficiency
• Boiler output capable of heating up to 20 radiators
Cast iron range cooking with ‘A’ rated
boiler technology
Beneath the classically beautiful exterior of the Rayburn 600 lies a highly-efficient combined heating and cooking
system that creates mouth-watering dishes, a wonderfully warm home and piping hot water, just when you
need it.
Rayburn 600 models have the largest cast iron hotplate on the market with space for 8 saucepans. Cooks
will also love the main oven (a full 16% larger than other smaller Rayburn models), with its unrivalled four heat
zones, which mean it is perfect for grilling, roasting, baking and simmering. Plus it has a 34 litre capacity lower
oven that produces an even, radiant heat at approximately half the temperature of the main oven - ideal for
casseroles, steamed root vegetables and puddings. Advanced digital controls also allow you to programme
your cooker to come on automatically when you are out, so it is always ready when you need it.
The Rayburn 600 is capable of heating up to 20 radiators and is compatible with all modern heating systems.
Its intelligent Eco-mode setting encourages fuel efficiency and energy savings and it also benefits from two fully
automatic burners that allow you to control hot water and heating independently from the cooker. Plus with ‘A’
rated condensing boiler models available, the Rayburn 600 Series offers you a truly flexible and efficient solution
to all your cooking and heating requirements.
19
DOMESTIC HOT WATER
Did you know?
Because the ovens are vented
into a flue, one dish will not
flavour another when cooked
in the same oven