Cooking with any Rayburn is an absolute delight. Even the simplest dishes taste utterly delicious, while roasts and large family meals are all so much easier to cook than with a regular cooker - with the added reassurance that the results will be superb.

Every Rayburn is supplied with a meat tin, grill rack, open and solid shelves and a Rayburn cookbook, giving you scope to create unlimited dishes using the large hot plate and ovens...

Features:

With its graduated temperature and large surface area, you can use the Rayburn hotplate for a multiple of purposes. Cook vegetables so quickly that they retain all their natural colour, flavour and texture; stir-fry, simmer - you can even cook directly on the hotplate, making delicious toast, Welsh cakes, drop scones and toasted sandwiches...

The Hotplate
	With its graduated temperature and large surface area, you can use the Rayburn hotplate for a multiple of purposes. Cook vegetables so quickly that they retain all their natural colour, flavour and texture; stir-fry, simmer - you can even cook directly on the hotplate, making delicious toast, Welsh cakes, drop scones and toasted sandwiches...
The Main (upper) Oven
	Each Rayburn model has a cast iron main oven for baking, slow cooking and roasting - in fact the main oven (a standard size on all Rayburns) easily accommodates a 13kg/28lb turkey. The upper part of the oven is slightly hotter than the lower half, so you can cook foods requiring different temperatures at the same time - and because Rayburn ovens are vented, you can cook both sweet and savoury dishes simultaneously, without on dish flavouring the other. The solid plain shelf that comes with your Rayburn can be used to divide the main oven into two halves so that the temperature differences establish themselves quickly - and the surface of the shelf can also be used as a baking sheet to bake scones and biscuits. You can also grill in a hot main oven by placing the grill rack in the meat tin, using the oven's top runners, while the oven floor can be used as an additional cooking surface.
The Lower Oven
	Two thirds the volume of the main oven, its temperature is governed by the temperature of the main oven. The cast iron version provides a second cooking oven at half the heat of the main oven, ideal for slow cooking, or for steaming root vegetables while roasting is being carried out in the main oven.