Specifications

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Master of all culinary styles
Bake
Indirect radiant heat will help you create feather light pastries, beautifully baked
cakes and wonderfully moist breads.
Fry & Stir-Fry
The intense heat of the hotplate means steaks can be quickly seared, producing
meat that is branded on the outside and tender inside. The boiling end of a
Rayburn’s hotplate delivers a perfect stir-fry inminutes.
Roast
Roasts are quick and easy in the main oven. Food is cooked evenly with
minimum shrinkage. Alternatively slow roasting gives meltingly tender results.
Grill
Delicious, tasty grills. Bacon, fish, tomatoes, chops and that Sunday morning
speciality of a full British breakfast, can all be grilled at the top of the main oven.
Steam
You can use the simmering end of the hotplate or the main oven, on a
low setting, to steam anything from a light sponge pudding, to a pan of
root vegetables.
Slow Cooking
With the Rayburn’s main oven running at an idling rate, you can create rich,
succulent stews, casseroles, curries and soups.
Boil
The heat is graduated along the hotplate so that you can bring a big pot of rice
or potatoes quickly to the boil then just slide them sideways to reduce the heat.
Griddle Cooking
Unlike most other range cookers, you can cook directly on a Rayburn’s
hotplate, perfect for a tasty lunchtime toastie or for making drop scones
and pancakes.
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