Rayburn Cookmaster 300K User manual

10/05 EOPI 511986
308K OFCERT License No.: 0400040014
300K OFCERT License No.: 0400040013
Better than you ever i agined
Users Instructions for Rayburn
Cook aster 300K and Rayburn
Cook aster Plus 308K Oil-Fired Cooker
Consu er Protection Act 1987
As responsible manufacturers we take care to make sure that our pro ucts are esigne an constructe to meet
the require safety stan ar s when properly installe an use .
IMPORTANT NOTICE: PLEASE READ THE ACCOMPANYING
WARRANTY.
Any alteration that is not approve by Aga coul invali ate the approval of the appliance, operation of the
warranty
an coul affect your statutory rights.
Control of Substances - Health and Safety
I portant
This appliance may contain some of the materials that are in icate . It is the Users/Installers responsibility to
ensure that the necessary personal protective clothing is worn when han ling, where applicable, the pertinent
parts that contain any of the liste materials that coul be interprete as being injurious to health an safety, see
below for information.
Firebricks, Fuel beds, Artificial Fuels - when han ling use isposable gloves.
Fire Ce ent - when han ling use isposable gloves.
Glues and Sealants - exercise caution - if these are still in liqui form use face mask an isposable gloves.
Glass Yarn, Mineral Wool, Insulation Pads, Cera ic Fibre,
Kerosene Oil - may be harmful if inhale , may be irritating to skin, eyes, nose an throat. When han ling avoi
inhaling an contact with skin or eyes. Use isposable gloves, face-masks an eye protection. After han ling
wash
han s an other expose parts.
When isposing of the pro uct, re uce ust with water spray, ensure that parts are securely wrappe .
INTRODUCTION
The cooking performance features of the popular an proven soli fuel Rayburn Cookers have been preserve
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an integrate into the Rayburn Cookmaster 300K an Rayburn Cookmaster Plus 308K burning Commercial
Kerosene current issue to BS. 2869 Class C2 suitable for vapourising burners. The Rayburn Cookmaster Plus
308K provi es omestic hot water an cooking facilities, whereas the Rayburn Cookmaster 300K provi es
cooking facilities only, which consists of a heat-gra uate hotplate, main oven an warming oven. The circular oil
burner is controlle by a manually operate oil valve control knob. The burner shoul always be continuously
burning at low fire rate when not require for cooking. When cooking is require , the burner operates at a high fire
rate by a justment of the control knob an its setting.
NOTE: For safety an reliability, this appliance must be commissione by a competent engineer, such as OFTEC
approve .
NOTE: FOR LONG SHUT-DOWN PERIODS, CLOSE ALL OIL VALVES BETWEEN THE OIL TANK AND THE
APPLIANCE.
WARNING: OIL BURNER: NEVER ATTEMPT TO RELIGHT A HOT BURNER - DO NOT TURN THE OIL ON
UNTIL BURNER IS COOL.
NOTE: SMOKE/SMELL EMITTED DURING INITIAL USAGE
Some parts of the cooker have been coate with a light covering of protective oil. During initial operation of the
cooker, this may cause smoke/smell to be emitte an is normal an not a fault with the appliance, it is therefore
a visable to open oors an or win ows to allow for ventilation. Lift the li s to prevent staining the linings.
WARNING: PLEASE NOTE, DURING USE MANY PARTS OF THE APPLIANCE CAN BECOME HOT TO
TOUCH, TAKE CARE IF THE ROOM IS USED BY ELDERLY, INFIRM OR YOUNG PERSONS.
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Fig. 1 DESN 511036
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TO LIGHT THE BURNER -
See Fig.1
1. Remove the oil control valve cover, then epress the trip lever D on the front of the oil control valve an
turn the cooker oil control valve knob C to No.6 setting. Allow 15 minutes for oil to enter an settle in
cooker burner base.
2. Open outer burner oor a jacent to the bottom warming oven oor, remove/lift out inner burner oor.
3. Lift hinge lighting cover on the front of the burner shell an expose the lighting port.
NOTE: TAKE CARE NOT TO DISLODGE SHELL FROM ITS SEATING.
4. Insert a taper through the lighting port an light the front wick, then close the lighting cover.
5. Replace inner burner oor an close outer burner oor.
NOTE: ENSURE INNER COOKER BURNER DOOR IS CORRECTLY LOCATED AND SEALED.
6. Return thermostat knob C to its No.1 setting for about 30 minutes, until the burner is hot, then re-set to
No.6 for cooking.
7. The cooker burner will gra ually increase its oil rate, an raise the temperature of the oven, taking about 2
1/2
hours from col to attain an oven temperature of 200°C (400°F), leaving the cooker control knob C at its
No.6 setting. Re-set the cooker control knob C to an interme iate setting an the oven temperature will
maintain the esire temperature.
8. Set the cooker control knob C to No.1 which is the minimum setting when cooking is not require an i ling
rate is nee e .
9. Ensure both hotplate insulating covers are close own to conserve heat in hotplate.
To Turn Off Oil Burner
Turn the oil control valve knob C clockwise from No.6 setting to OFF, an lift the trip lever D on the front of the oil
control valve.
Fig. 1 DESN 511036
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OVEN CONTROL KNOB SETTINGS
The oil valve control knob C is marke 1 to 6 (see Fig. 2), which provi es various main oven temperatures with
setting 6 being the highest temperature - see chart below.
NOTE: 300K MODELS MAY OPERATE AT HIGHER TEMPERATURES THAN THOSE QUOTED ABOVE.
To Heat the Top Main Oven and Increase Hotplate Te perature
Turn the control knob C to the require setting which will take up to 90 minutes to attain from i ling temperatures.
When the top main oven temperature is reache , the require temperature will be maintaine by lowering the
setting of the cooker control knob.
Fig.2. DESN 511910
HINT: THE SOLID PLAIN SHELF CAN BE USED AS A HEAT DEFLECTOR, (AS WELL AS A BAKING SHEET
).
SLIDE ONTO THE RUNNERS TOWARDS THE TOP OF THE OVEN WHICH REDUCES THE HEAT UNDER
THE SHELF.
The Hotplate
When the main oven is in use the hotplate will be hot enough for normal nee s. The hotplate area above the main
oven is use for simmering with the opposite en being the hottest. At other times, increase the setting of the
Cooker
Control
Knob
Setting
(308K)
Main Oven
Te perature
1 (IDLING) 150º - 170ºC
2 170º - 190ºC
3 210º - 230ºC
4 250º - 270ÞC
5 HIGH
6 HIGH
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control knob C to increase the temperature of the hotplate.
Pans an kettles must have flat machine bases.
War ing Oven
This is at a low temperature suitable for warming serving plates an ishes. Although not inten e as a cooking
oven, its temperature oes vary with temperature of the main oven.
As a gui e, it is aroun a thir the temperature of the main oven.
DOMESTIC HOT WATER - 308K
The supply of omestic hot water to the cylin er is automatic an is at its maximum when the control knob C is on
No.6 setting, re ucing as the control knob setting is re uce . The amount of hot water is increase if a
consi erable amount of cooking is performe . If more hot water is require overnight, set the control knob C to a
higher setting than No. 1 (LOW), which is normally sufficient.
OVERNIGHT
Turn the control knob C to No.1 which gives the lowest burning rate an will maintain an oven temperature
of
about 150°C - 170°C. At a higher setting, the oil consumption will be higher, but the main oven, hotplate an
omestic hot water will all be hotter.
Turn up the control knob C to No.6 setting in the morning to increase the hotplate temperature an minimise the
time to boil a kettle of water.
The recommen ations for the best use of the appliance are gui elines only an the respective settings of
cooker
control knob which suit your requirements will be apparent with experience.
WHEN THE COOKER IS NOT IN USE
During perio s of the ay when the cooker is not require , the control knob C shoul be set at LOW to give the
lowest burning rate which will in most cases give sufficient heat to the hotplate an hot water. Use the setting that
meets your nee s.
Frost Precautions
In the event of the boiler being unheate for long perio s uring very col weather, the a vice of your installer
shoul be obtaine .
COOKING HINTS
The oven is in irectly heate from outsi e by hot gases from the heat source so that no flame or elements within
the oven means full use can be ma e of the whole cooking space.
The main oven is slightly hotter towar s the top than the bottom. At a low i ling heat the main oven can be use
for long slow cooking such as casseroles, stock, soup, ratatouille, curries, meringues, creme caramels, rice
pu ings etc., all of which benefit from the gentle slow heat, an as the oven is vente into the flue, cooking
smells isappear to the outsi e.
One of the many benefits of the cast iron main oven is that the floor of the oven is hotter than that of a
conventional cooker. No nee to bake quiche pastry cases "blin ", just place the flan ish on the oven floor
for
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‘soggy-free’ pastry. When the oven is hot, the floor of the oven can be use for shallow frying (a cast iron ish is
recommen e ) with the a e a vantages that fat splashes are carbonise so cleaning is minimise an frying
smells are taken away through the flue.
To cook a full loa (such as a meal) first pre-heat the oven to setting 4. During cooking, if the temperature on the
thermo ial starts to rop, it may be necessary to turn the control knob up to a higher setting to maintain the
temperature.
If the foo begins to over-brown, cover with the soli shelf in the top position.
The top of a hot oven is where grilling takes place. Use the meat tin with a grill rack so that the fat can rip into
the tin.
The thermo ial temperature gauge, on the main oven oor is a gui e to the internal oven temperature
.
Remember though, on opening the oor the temperature will appear to rop, o not worry, close the oor an
after a few minutes the true oven temperature can be rea again. Heat is not lost as quickly from a cast iron oven
so you can peep at the cake to see how it is cooking without it sinking.
The meat tin supplie with your Rayburn fits the oven size, hanging irectly from the runners, so leaving the gri
shelves free for other ishes. The oven gri shelves are esigne to be non-tilt an shoul be fitte with the
upstan to the top an at the back, so when pulle forwar the shelf cannot come right out. (See Fig. 3)
Fig. 3
The soli plain shelf, as mentione before, can be use as a baking sheet or as a heat eflector. If the oven is too
hot or foo alrea y in the oven is beginning to over-brown, sli e the soli plain shelf, above the foo . To be
effective this shelf shoul be store out of the oven, so that it is use from col .
NOTE: SEE COOK BOOK FOR RECIPES.
DO NOT USE ABRASIVE PADS OR OVEN CLEANERS.
NOTE: IT IS NOT ADVISABLE TO PUT VERY WET CLOTHES ON THE HAND RAIL, AS THIS MAY CRAZE
THE ENAMEL.
IMPORTANT - USE COMMERCIAL KEROSENE CURRENT ISSUE TO BS. 2869: CLASS C2 SUITABLE FOR
VAPOURISING
BURNERS
ONLY
.
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REMEMBER: BE CAREFUL OF THE HOT APPLIANCE
CLEANING
DO NOT USE A STEAM CLEANER TO CLEAN THIS COOKER
To keep the vitreous enamelle surface bright an clean, wipe over aily with a soapy amp cloth, followe by a
clean ry uster. If milk, fruit juice or anything containing aci is spilt on the top plate or own the cooker, be sure
to wipe it imme iately or the vitreous enamel may be permanently iscoloure . Keep a amp cloth han y, while
cooking to wipe up spills as they occur, so they o not har en an become more ifficult to remove later. If spills
o become bake on a cream cleanser can be use . For stubborn eposits a soap impregnate pa can be
carefully use on the vitreous enamel.
In the main oven, spills an fat splashes are carbonise at high temperatures; occasionally brush out with a
stiff
brush. The oven oor can be remove for cleaning - o not immerse in water, an shelves can be soake an
cleane with a cream cleanser.
Both insulating covers shoul be raise an allowe to cool before cleaning with a soapy amp cloth. Use a wire
brush to keep the cast iron hotplate clean.
General cleaning is best carrie out when the Rayburn is cool.
IMPORTANT NOTE:
Aga recommen Vitreous Enamel Association approve cleaners for cleaning the vitreous enamelle surfaces of
this pro uct.
But they are unsuitable for use on chrome an stainless steel components, inclu ing the han -rails an their
brackets.
The insulating covers shoul be cleane regularly with a NON-ABRASIVE mil etergent, applie with a soft
(coarse free) cloth an lightly polishe up afterwar s with a soft (coarse free) uster or tissue to bring it back to
it’s original lustre.
BI-ANNUAL SERVICING
Bi-annual Servicing
With normal use a boiler/cooker annual flueway clean an burner maintenance shoul be carrie out at 6 monthly
intervals.
The cooker oil valve control knob shoul be turne OFF by the User the night before the ay of the servicing so
that the appliance will have coole own by the following morning.
A HOT APPLIANCE CANNOT BE SERVICED.
Your Rayburn stockist will provi e a vice on obtaining the nearest selecte Servicing Engineer, where we
recommen you contract out the perio ical servicing of the appliance.
OIL LEAK OR FAULT
If an oil leak or fault exists or is suspecte , or if oil fumes are etecte aroun the flue, (this coul in icate a flue
blockage), then the unit MUST be turne off. The appliance MUST NOT be use until the fault has been rectifie
.
A vice/Help shoul be obtaine from your qualifie Installation/Servicing Engineer.
FUEL
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Please en eavour to see that when your fuel is being elivere into your storage tank, that the appliance is left
off
uring elivery, an preferably for a perio of 1 hour afterwar s to allow se iment within the tank to settle.
Also en eavour to avoi running out of fuel, by seeing that the storage tank is replenishe in goo time. This will
help avoi nuisance break owns which can result through fuel starvation.
VENTILATION
Please see that the permanent ventilation provi e for the safe an reliable operation of your Rayburn is never
blocke off.
For further advice or infor ation contact
your local distributor/stockist
With Aga’s policy of continuous pro uct
improvement, the Company reserves the right to
change specifications an make mo ifications to
the appliance escribe at any time.
Manufacture by
Aga
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