Does anybody have an oil fired Stanley range?

SkintGypsy

Just re-read you original post and see the oven is plenty hot enough. Sound like the heat just needs directing up to the hot plate, which we used to do with a special tool. Although ours was new in the 90's I presume yours is more modern??

annie123

Sounds like you may have this model
http://www.waterfordstanley.com/stanley-cookers/cooking,-hot-water-heating/oil/comeragh.aspx

Contact them and ask for a guide or some basic instructions over the phone. Like where's the hot bit on the graded heating areas?.

Don't give up they take a bit of getting use to.

Justamum

annie123 wrote: »

Sounds like you may have this model
http://www.waterfordstanley.com/stanley-cookers/cooking,-hot-water-heating/oil/comeragh.aspx

Contact them and ask for a guide or some basic instructions over the phone. Like where's the hot bit on the graded heating areas?.

Don't give up they take a bit of getting use to.

It's the Brandon 100. I've sent them an e-mail. Thanks for the help everyone. It's probably going to have to be sandwiches all round until I find out how to use the thing

Dark_Star

Your other new best friend will be a combination microwave/grill/oven....:D the only downside is the size of cooking dish that fits inside. That way you can have an oven too...that doesn't take forever to heat up.

Do you have room for a microwave &/or a plug in hob ? They don't take up as much room as a standard oven or hob.

We used those for years, particularly in summer when the Stanley would take a good 3 hours to cool down. Not pleasant when it's 30 degrees C outside

The Stanley will be very heavy & will probably need to be dismantled by a professional fitter, just a thought.

Try Aga cookbooks/recipes for ideas & here's how to do pasta

http://www.agakitchen.com/aga-owners-only/2009/3/3/cooking-pasta.html

There's lots of range cookers out there but they all cook pretty much the same way.
http://www.waterfordstanley.com/media/200742/brandonoildrydhwoperatingmanual.pdf

Justamum

Dark_Star wrote: »

Try Aga cookbooks/recipes for ideas & here's how to do pasta

http://www.agakitchen.com/aga-owners-only/2009/3/3/cooking-pasta.html

Thanks. I'll give that a try. I need to try and cook dried beans too. If the roasting oven boils things then they should be ok.

jackel

Hi Justamum - Don't give up !. I have a Stanley - two ovens to the right(as you look at it) and a control pannel to the left.Underneath that is a "locked" compartment which only the service engineer openes. The secret is that you need to think ahead and start it up 10/15 mins before you cook on the hob. Keep the lids down(IMPORTANT) and start to cook over the oven half, keeping the other lid down for a while longer.Then shove the pans over to the other side.Close the lid on the oven side, and keep the heat switched on(important) until your pans are boiling.Then Switch off the heat if you are not needing the oven.Keep moving your pans around on the hob as there are hot spots a cooler ones.You'll get into it. It is nothing like gas cookers - no immediate heat and no up and down - you have to move pans around for that. It does have many advantages to make up for the fiddle. You always have a warm oven so think of ways to use it to advantage (bake bread and get dinner at the same time). It warms the kitchen and the water. and it goes on being useable way after it is switched off. Oh and it's also useful to dry washing. Don't forget tokeep the lids down though when you want to get the hob hot. jac. x

katieowl_2

I don't have a Stanley, I have a Rayburn but I feel your pain! The oil is horrifically expensive, and we have to turn it UP to cook on it, I never knew this when we moved in, as I was used to an Aga that was ready to cook all the time! I basically use it as a simmer hob, and a glorified slow cooker! I have a gas hob, an electric oven and a combi microwave. We turn it off in the summer to save oil. But then I have to use the immersion to heat water!

Sounds like it's a bit different from the Rayburn, but I would suggest that you buy an oven thermometer for the inside, and then you can actually figure out what temp. the oven is running at, and compare it to gas marks, F or C whatever you function in.

Also when you lift the lids to boil, it is the side over the burner (not the ovens) which is hottest. It's also worth just standing a kettle full of water on the top, when the lids are closed, as it will warm up loads and take less time to boil!

Kate

Justamum

jackel wrote: »

It does have many advantages to make up for the fiddle. You always have a warm oven so think of ways to use it to advantage (bake bread and get dinner at the same time). It warms the kitchen and the water. and it goes on being useable way after it is switched off. Oh and it's also useful to dry washing. Don't forget tokeep the lids down though when you want to get the hob hot. jac. x

I'm a bit reluctant to have it on all the time due to the amount of oil it will use. Even with the oven on hot enough to bake bread the hobs don't get hot enough to boil water which has already been boiled in a kettle. We've decided that as we are going to be in this house for the rest of our lives we are going to re-do the kitchen the way we (or I) want it, so I'm going to get a dual fuel oven and re-model the whole kitchen and get a combi boiler too. It means we can also get rid of the huge water tank in the airing cupboard and the header tanks in the attic bedroom. My husband was speaking to a plumber colleague today who said that he knows quite a few people who've had a Stanley but got rid of them when they find out how expensive they are to run - no wonder the oil tank at this house is at least twice the size of the one at our previous house - it probably guzzles it really quickly. We're muddling along with a combi microwave (which I'm not keen on either really) the steamer and a halogen oven. Not much space left on the work surfaces though :rotfl:

Stanleyman_2

Do you still need help?

Jojo_the_Tightfisted

Stanleyman wrote: »

Do you still need help?

I would think that after five years, she's either worked it out or replaced it.