Manual Aga Rayburn 216SFW (page 11 of 12) (English)

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CLEANING

REMEMBER: BE CAREFUL OF THE HOT APPLIANCE.

Immediately wipe o any fuel streaks between the rebox and

ashpit doors.

To keep the vitreous enamelled surfaces bright and clean,

wipe over daily with a soapy damp cloth, followed by a clean

dry duster. If milk, fruit juice or anything containing acid is

spilt on the top plate or down the cooker, be sure to wipe it

over immediately or the vitreous enamel may be permanently

discoloured. Keep a damp cloth handy, while cooking to wipe

up spills as they occur, so they do not harden and become

more dicult to remove later. If spills do become baked

on a cream cleanser can be used. For stubborn deposits a

soap impregnated pad can be carefully used on the vitreous

enamel.

In the main oven, spills and fat splashes are carbonised at high

temperature, occasionally brush o with a sti brush. The oven

door can be removed for cleaning - do not immerse in water,

and shelves can be soaked and cleaned with a cream cleanser.

Both insulating covers should be raised and allowed to cool

before cleaning with a soapy damp cloth. Use a wire brush

to keep the cast iron hotplate clean. General cleaning is best

carried out when the Rayburn is cool.

NOTE: SMOKE/SMELL EMITTED DURING INITIAL USAGE.

Some parts of the cooker have been coated with a light

covering of protective oil. During initial operation of the

cooker this may cause smoke/smell to be emitted and

is normal and not a fault with the appliance, therefore it

is advisable to open doors and or windows to allow for

ventilation. Lift the lids to prevent staining the linings.

Important: AGA recommend Vitreous Enamel Association

approved cleaners for cleaning the vitreous enamelled

surfaces of this product.

But they are unsuitable for use on chrome and stainless steel

components, including the handrails and their brackets.

Fig. 1.15

COOKING HINTS

The insulating covers should be cleaned regularly with a NON-

ABRASIVE mild detergent, applied with a soft (coarse free)

cloth and lightly polished up afterwards with a soft (coarse

free) duster or tissue, to bring it back to its original lustre.

The oven is indirectly heated from outside by hot gases from

the heat source so no ames or elements within the oven

means full use can be made of the whole cooking space.

The main oven is slightly hotter towards the top than the

bottom. At a low idling heat from the main oven can be used

for long slow cooking such as casseroles, stock, soup, curries,

meringues, creme caramels, rice pudding etc, all of which

benet from the gentle slow heat and as the oven is vented

into the ue, cooking smells disappear to the outside. One of

the many benets of the cast iron oven is that the oor of the

oven is hotter than that of a conventional cooker. No need

to bake quiche pastry cases “blind” just place the an dish

on the oven oor for half the cooking time for “soggy-free”

pastry. When the oven is hot the oor of the oven can be used

for shallow frying (a cast iron dish is recommended) with the

added advantages that fat splashes are carbonised so cleaning

is minimized and the frying smells are taken away through the

ue. For perfect baking results turn food during cooking. The

top of a hot oven is where grilling takes place, use the meat

tray with a grill rack (optional extra) so that fat can drip into

the tray. The thermodial temperature gauge, on the main oven

door is a guide to the internal oven temperature. Remember

though on open the door the temperature will appear to drop,

do not worry, close the door and after a few minutes the true

temperature can be read again. Heat is not lost as quickly

from a cast iron oven as a pressed metal box type so you can

peep at the cake to see how it is cooking without it sinking.

As you have probably realised, the meat tray supplied with

your Rayburn ts the oven size, hanging directly from the

runners, so leaving the grid shelves free for other dishes. The

oven grid shelves are designed to be non-tilt and should be

tted with the upstand to the top and at the back, so when

pulled forward the shelf cannot come right out. The solid plain

shelf can be used as a baking sheet or as a heat deector. If

the oven is too hot or food already in the oven is beginning to

overbrown slide in the solid plain shelf above the food. To be

eective this shelf should be stored out of the oven, so it can

be used from cold.

DO NOT USE ABRASIVE PADS OR OVEN CLEANERS.

NOTE: IT IS NOT ADVISABLE TO PUT VERY WET CLOTHES ON

THE HANDRAIL, AS THIS MAY CRAZE THE ENAMEL.

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Aga Rayburn 216SFW Manual

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