Heritage Range Cooking

Traditional Range Cooking : Modern Convenience

All Heritage models provide the quality of food you would expect from a traditional Range, utilising the principle of indirect heat, which allows food to be cooked in such a way that it retains both flavour and moisture, to give that familiar range-cooked taste.

However, use of the most modern, efficient burner technology and thermostatically controlled ovens, along with solid build quality, ensures that Heritage cookers have exceptional reliability, heat retention & convenience of use, making range cooking quite simply a real pleasure.

Unrivalled controllability comes with the easy-to-use thermostat and programmer facility. No longer are you held to an inefficient unit running 24 hours a day at a high temperature burning expensive fuel. The Heritage responds from cold to roast in 25mins in fast response mode. In winter months for those who enjoy the homely comfort provided by a warm cooker, the Heritage can be run continually during the day and switched off in the evening – significantly reducing running costs compared to many older units. For the summer months the option of manual or programmed operation gives fantastic flexibility, allowing use of your range throughout the year rather than reverting to another cooker for the hot months of the year due to a hot kitchen.

Cooking advantages

Unlike some ranges, the hotplates are no longer for minimal cooking periods.  The Heritage hotplates allow for continuous boiling, simmering, frying or even flat-bottomed wok cooking. If preferred the 80% / 20% cooking method can be adopted.

Grilling is possible with all models. When operating from cold the main oven (top right) will be at a grilling temperature within 15-20 minutes. Units will grill whilst at a cooking temperature.

All of our range sizes offer “Cooker-only” models without a boiler, for those who just want to cook!  With up to 5 full-size ovens available there’s plenty of scope for the range cooking enthusiast! See below for cooker-only options.

GRANDE:

The Grande range offers a 4- or 5- oven model, with a large warming / simmering plate or the optional Neff domino hob. Oil-fired Grandes are available with a baffle control, allowing the two left hand ovens to be shut down on a reduced heat when full cooking capacity isn’t required.

STANDARD:

The Standard range includes the very popular Trio, with 3 equally sized ovens and two hotplates.   This really is an outstanding cooker for versatility and control without the need to go into the Grande range.  Typical oven temperatures are 200°-230°C (top oven), 150°-160°C (bottom left oven) & 100°-110°C (bottom right oven)Also available in the Standard size is the 2-oven Duo  similar to the Compact model described below.  This model is exceptionally good value if 3 ovens are not required.

Also available in the Standard size is available the 2-oven Duo identical to the Compact model described below.

COMPACT:

The Compact boasts 2 equal-sized ovens & two hotplates. The top oven is controlled by the thermostat, allowing for any temperature between 80° & 240° C to be set. We refrain from branding the top oven as just a roasting oven as the flexibility allows for simmering, baking, or roasting. The bottom oven, being half temperature, is ideal for slow cooking & steaming. The hotplates offer both boiling (left) and simmering (right).  They are ideally sized to allow a number of saucepans on both

UNO:

The Uno Cook has a single oven controlled via the thermostat, with a response time of between 15 - 20mins from cold to roast. Equipped with a single hot plate with two heat zones, allowing for both boiling and simmering simultaneously.

All the above cooking information is also relevant to Heritage boiler models, (apart from oven numbers), making the Heritage Range a superior choice for excellent range cooking.

Tips for cooking with your Heritage Range Cooker

* Before firing up your range cooker for the first time, wipe the hot plates and the enamel surround with a dry absorbent cloth to remove any excess oily protective coating. Also, check that the ovens are empty and clean.

* During the commissioning of your Heritage and for the first few times that you use it, please be aware that oil fumes will be produced. It is important to provide adequate ventilation when this occurs. The fumes will stop after a few heatings to full temperature.

* When heating the cooker from cold or raising the temperature of your cooker by more than 50 degrees Centigrade, it is important to always raise the left hob cover during the heating up period. (This will avoid excessive wear on your hob and lid and will not affect oven temperatures).

* Oven doors must not be left open at any time. If your oven is switched on or comes on automatically as programmed by you, an open oven door will cause the burner to fire continuously, ultimately causing serious damage to the appliance through overheating. Adopt the habit of never leaving the doors open.

* The oven door temperature gauge refers to that oven only; the temperature of the bottom oven(s) will be approximately half that of the top. To ensure even cooking of cakes, etc. you may wish to turn the tin once during the cooking period if necessary.

* Be aware that the oven door temperature gauge is a guide only. Initially, whilst you familiarise yourself with your new ovens, you may find it useful to use a shelf thermometer. Where a recipe requires precise temperature, allow the oven to stabilise for 20 minutes after reaching temperature.

* Because your ovens have a very effective venting system, you will not smell the food cooking in them until you open the oven door! So, until you are familiar with timings and temperatures, be prepared to check your dishes as they cook!

* The temperature ratio between hot plates and oven (on some models) can be adjusted by an engineer to suit different cooking styles.

* Each oven can take up to six standard trays (34cm x 19cm approx). Each hob takes three average saucepans, simmer (right hand) or boil (left hand) which provides huge capacity and great versatility in cooking. When starting range cooking for the first time, do get yourself a reliable guide which takes the mystique out of what is really a very simple, but better way of cooking. 'The Heritage Country Range Cook Book' by Carol Bowen is a good start. When trying out some special recipe or delicate creation, allow the cooker to stabilise for 10 minutes once it has reached the set temperature. Oven temperature gauges are not precise so please double-check with a good quality shelf thermometer.

Cleaning:

The black plinth may get marked during transit, installation or use - this is easily restored in situ.

Wipe spills immediately from the enamelled surfaces of your Heritage. Stubborn marks will be easily removed with washing-up liquid on a damp cloth, and then buffed with a duster.

Never use scourers of any description on the enamel, as damage will ensue.

If rust mark occur in your ovens (caused by atmospheric moisture or steam), lightly brush the interiors, using a wire brush. Then, apply a thin coat of cooking oil to the interior surfaces.

The hot plates will discolours with use. These can be cleaned with a fine grade wire wool or abrasive paper and then lightly oiled.