Rayburn question

[ChevronB19]

‘Normal’ temp for our (old, oil fired) Rayburn is about 140 degrees centigrade, and it costs loads of time/money to get it to a higher temperature.

For stuff such as roasts, is it simply a case of increasing the cooking time?

And a question that should probably be in the house forum - even on lowest setting it’s in the ‘bake’ zone, rather than the ‘simmer’ zone. Is it a case of throttling off the oil supply going into the control box in that case, as I believe all the temperature control does is similar?

And yes, it costs a fortune to run, but is our only source of heating in the kitchen and utility.. Luckily we also have a normal oven and induction hob, but of it has to be on, I’d rather use it for more than just heating.

[Mobile Chicane]

Depends what you want to roast.

Anything which needs a short sharp heat to crisp the skin - such as chicken - won't work.

But casseroles / braises / confits / cassoulet would be sublime.