Cooking with Stanley FAQs
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.
The main oven in the Stanley range cooker can cook up to a 28lb (13kg) turkey.