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 Because your Stanley is made from cast iron, it has wonderful cooking qualities. Heat distribution is radiated from all sides which ensure that food retains its moisture and the oven does not dry or shrink the food as it is cooked.
Casseroles and roasts are particularly delicious in the Stanley as the gentle heat tenderises the meat and seals in the juice and flavours. The Stanley also allows you to cook foods that require different temperatures in the same oven. For example, you can slow-cook a casserole while crisping pizza and quiche bases on the floor of the oven. Oven smells are vented outside, reducing condensation in the kitchen.
 The Main Oven
The main oven is for baking and roasting. Its large capacity oven will hold a large turkey and helps you to cook for large groups comfortably. The main oven is controlled by the oven thermostat which is calibrated to the centre of the oven. If you select a given temperature, the centre of the oven will reach this temperature while the top will be a shade hotter and the bottom will be slightly cooler, allowing you to cook foods that require different temperatures in the same oven. Don't worry about lifting the insulating lids on the hotplate, it won't affect the oven temperature.
The Lower Oven
The Brandon and Donard models offer an additional lower oven. It also has a cast iron interior and is marvellous for slow-cooking. The temperature of the lower oven is approximately half that of the main oven and once again, the top of the oven is hotter than the bottom.
The Hotplate
One of the best features of the Stanley is the hotplate. Its large size means heat is distributed to large pots and pans (perfect for risotto and tortillas) and it is machine ground for maximum heat transfer to your cookware. The simmer plate is very useful for keeping vegetables, sauces or gravies on a gentle simmer while finishing off cooking your meal.
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