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. And because the ovens are vented into the flue, the flavours from one dish will not taint another when cooked in the same oven.