- food tastes better

Better food because .....

The lower oven is two thirds the size of the main oven and is a warming oven, ideal for warming plates, keeping cooked food hot and drying meringues. Because the ovens vent into the flue, the flavours of the dishes are kept separate, with no cooking smells.

The hotplate is made of solid cast iron. The heat is graduated along its length, so it is easy to slide pans from simmering to boil - or any temperature in between.

You can use the top of the main oven for easy grilling. Even fat splashes are carbonised.

The large cast iron oven is easily controlled for roasting and baking. Heat zones allow you to cook at different temperatures. A meat tin, grill rack, oven shelves and plain shelf are supplied.

Seals in all the goodness, brings out all the flavour

Unlike conventional stoves which tend to dry food out, a cast iron Rayburn seals in all the juices and flavours. We call this 'kind-to-food' cooking and generations of devoted owners will testify to the Rayburn difference.

Bake

Like a traditional baker's brick oven, a Rayburn's 'kind-to-food', indirect radiant heat, will help you create featherlight pastries, beautifully baked cakes that are wonderfully moist and breads that have an unforgettable, authentic hearth baked flavour.

Fry

The intense heat of the hotplate means steaks can be quickly seared, locking in all the essential juices. It fries quickly and controllably, producing food that is crunchy on the outside and tender inside, with no lingering oily tastes - just perfect results every time.

Roast

A Rayburn copes beautifully. Perfect roasts are quick and easy in the main oven. The radiant heat ensures food is cooked evenly with minimum shrinkage. Or alternatively slow roasting gives meltingly tender results.

Stir Fry

Intense and focused heat is the key to authentic stir-fries and the boiling end of a Rayburn's hotplate performs brilliantly. Able to heat up oil quickly and predictable - with large reserves of heat - the Rayburn delivers perfect stir-fries in minutes.

Slow Cooking

With the Rayburn's main oven running at an idling rate, you can create rich, succulent stews, casseroles, curries and soups. With all-round gentle heat and no worrying hot spots, you don't even need to stir regularly. Instead, a Rayburn will slow cook for hours - even overnight.

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. If you use the main oven, there will be no lingering smells and no steaming up the kitchen. Fresh-tasting and healthy food with the minimum of fuss.

Grill

Delicious tasty grills. Bacon, fish, tomatoes, chops and that Sunday morning speciality of a full English breakfast, can all be grilled in the top of the main oven. Steaks can be done to perfection using a cast iron ridged grill pan on the hotplate.

Boil

The heat is graduated along the hotplate from one side to the other, so that you can bring a big pot of rice or potatoes quickly to the boil then just move them sideways to reduce the heat, from strong to gently simmering until ready. No need to constantly adjust with knobs and dials.

Toast

Unlike most other stoves, you can cook directly on a Rayburn's hotplate, perfect for a tasty lunchtime toastie or for making drop scones and pancakes.

Nothing cooks like a Rayburn

From high-heat cooking which quickly brings out the best in vegetables to gentle roasting and brilliant baking, the Rayburn is master of all culinary skills

The hotplate, with its stylish insulated lids, is delightfully simple to use, with a large surface area that offers gentle simmering at one end and rapid boiling at the other. The large capacity main oven is controllable and vented and allows cooking at different temperatures simultaneously. It`s complemented by a lower oven for warming or cooking, depending on the model chosen.

So. Whether you`re cooking up a simple dish or the most complex of modern recipes, you can reply on your Rayburn to perform beautifully.

Kind-to-food heat makes the difference

The Rayburn is an authentic stove benefiting from indirect heat technology. We call this `kind-to-food` heat because rather than allowing food to dry out, it seals in the flavours and natural juices, creating healthier, more delicious dishes.

All the ingredients for success

The large cast-iron oven is easily controlled for superb baking, slow cooking and mouth-watering roasts. Heat zones allow you to cook at different temperatures simultaneously. A meat tin, grill rack, oven shelves and a plain shelf are supplied. Self-cleaning and odour eliminating.
Using the ovens and hotplate in combination means you can choose the required level of heat needed for every kind of cooking. The hotplate`s large surface area provides different temperatures across its length, allowing simmering at one end and rapid boiling at the other. It can also be used for toasting bread or making delicious drop scones. Two stylish polished insulating lids cover the hotplate to retain heat and maintain temperature.
The lower oven is two-thirds the size of the main oven and suitable for warming or cooking depending on the model chosen. Models with a cast-iron lower oven, where the temperature is half that of the main oven, are perfect for slow cooking or steaming. Certain Rayburn models have a sheet metal lower oven, which provides an area handy for warming or for resting a joint before carving.
Use the top of the main oven for easy grilling and the ultimate great British breakfast. Even when grilling fat splashes are carbonised and odours vented to the outside.
Because the ovens are vented into the flue, the flavours from one dish will not taint another when cooked in the same oven.
Power flue models feature a convenient pan stand.