This simple guide is designed to help you understand all that your Stanley range cooker can do, so you can enjoy it for many years to come.
Sustained, high power heat makes the Stanley perfect for all kinds of dishes such as casseroles, roasts, pizzas, stirfrys, steaks, lasagnes, grilled meat and vegetables and lots more.
No, however some Stanley range cooker owners have chosen to install a microwave, or built in appliance for occasional convenience cooking in the event their range cooker is turned off.
The hotplates heat rapidly from cold in 10 minutes. The oven takes 25 minutes to reach 200ºC.
a) The Stanley hotplate is generous in size and will fit four average size pots at any one time with a smaller pot on the simmering plate.
(b) In the Brandon, Donard and Comeragh you can begin by cooking a number of dishes in the main oven. After a time, you can put the quicker cooking dishes in the lower oven to free the main oven for another dish. The amount of dishes that can be used for cooking in the oven or on the hotplate will vary depending on the size of the cookware.
The oven cools down at a rate of 2ºC per minute at higher temperatures and 1ºC per minute below 150ºC.
It can take up to four hours for a cooker to cool down. As cooling down time is quite slow, dishes such as casseroles work out economically; after a very short time you can turn off the cooker and allow the food to continue cooking slowly for several hours.
The lower oven operates at half the temperature of the main oven in both the Brandon and Donard, making it ideal for slow cooking dishes such as stews, casseroles and meringues.
For the best cooking performance, a heavy based machine ground pot or pan is essential. The Stanley range of cast iron cookware has been specifically designed to optimise range cooking performance and the Stanley hotplate is machine ground for maximum heat transfer to your cookware.
The simmer plate is very useful for keeping vegetables, sauces, gravy etc. on a gentle simmer while completing the rest of the meal or carving roasts. Leaving a kettle of water on the simmer plate gives you a continuous supply of hot water. Make sure your kettle is always full. The Brandon's simmer plate now features a stylish chrome cover.
The heat set for the main oven determines the amount of heat generated on the hot plate. The temperature is graduated onto the hot plate. In the cooker-only models, the hottest part is directly over the burner and gradually decreases towards the right. On the Brandon the hottest part is nearer the centre directly above the cooker burner, again decreasing to the right.
We recommend you use the main oven to make toast by setting the temperature to 190°C / 200°C and using your grill pan on the top shelf. This browns and crisps like a conventional grill and cooks through at the same time. Keep the oven door closed to avoid a grilling odour in the kitchen.
The side of the cooker closest to the burner will be slightly hotter, so you will need to turn it at least once.
The Stanley cast iron oven does not dry or shrink the food. Heat distribution is radiated from all sides ensuring food retains its moisture. It allows you to cook foods that require different temperatures in the same oven.
It is ideal for slow cooking while pizza and quiche bases can be crisped by cooking on the floor of the oven. The oven cooking smells are vented outside and condensation in the kitchen in reduced.
No. The oven is thermostatically controlled so that once your chosen temperature falls, the burner automatically re-fires to keep the chosen temperature.
A Stanley can cook up to a 28lb (13kg) turkey.
Once the cooker burner is on, you will get a comfortable 8,000 BTUs (2.3kw) of radiant heat when your cooker is set at 200 degrees.