• Hotplates are at different heats; the boiling plate being the hottest of the two and the simmering plate is a lower heat. Each plate is individually controlled.
• Boiling Plate: The boiling plate is used for making toast, boiling a kettle,stir-frying and cooking at a high heat.
• Simmering Plate: The simmering plate is for cooking slower, such as sauces, simmering pans and can also be used direct on for toasted sandwiches, drop scones, non-fat fried eggs and quesadillas. (Use of Bako-Glide will protect the hotplate surface during ‘direct on’ cooking)
Ideal for a broad range of long slow cooking applications, such as leg of lamb, pulled pork, belly pork and celebration cake.
Used for warming plates and serving dishes. Can also be used for resting joints before carving.
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• Hotplates are at different heats; the boiling plate being the hottest of the two and the simmering plate is a lower heat. Each plate is individually controlled.
• Boiling Plate: The boiling plate is used for making toast, boiling a kettle,stir-frying and cooking at a high heat.
• Simmering Plate: The simmering plate is for cooking slower, such as sauces, simmering pans and can also be used direct on for toasted sandwiches, drop scones, non-fat fried eggs and quesadillas. (Use of Bako-Glide will protect the hotplate surface during ‘direct on’ cooking)
Ideal for a broad range of long slow cooking applications, such as leg of lamb, pulled pork, belly pork and celebration cake.
Used for warming plates and serving dishes. Can also be used for resting joints before carving.
The hottest oven for high temperature cooking pastries, breads, roasting of meat, vegetables and poultry, grilling at the top of the oven and frying on the floor. The oven has 5 pre-set cook settings R9, R8, R7, R6 and B4 which gives the flexibility to vary the oven temperature from very hot to moderate. The oven, as the others, is vented into the room, so some cooking smells will be present.
A moderate oven for cooking cakes and biscuits, baking fish, lasagne or shepherd’s pie, plus roasting meat and poultry at a medium heat. The oven has 4 pre-set cook settings B4, B3, B2 and B1 which gives the flexibility to vary the oven temperature from moderate to cool. Cooking sweets and savoury together is no problem as the flavours do not mix
Long, slow cooking in the simmering oven develops flavours and makes the toughest meat tender. Its large capacity means several pans can be stacked here; soup, casserole, steamed rice, steamed carrots and poached pears all cooking simultaneously, without any danger of burning. The oven has a fixed temperature.
| Series Name | eR7 Classic Cast Iron Collection |
| Fuel Type | Electric - Induction |
| Installation Type | Freestanding |
| Color | Green |
| Manufacturer Color | British Racing Green |
| Burners/Elements | 3 |
Burners/Elements Output • Simmering Plate Approx. 392°F • Boiling Plate Approx. 626°F | |
| Elements | Hot Plates |
| Other | Griddle |
| Number of Ovens | Five |
| Technologies | Altrashell™ Coating |
| Control Lock | Yes |
| Digital Temperature Display | Yes |
| Induction HotcupboardInsulated CoversEnamel TopSimmering OvenRoasting Oven: Approx. 425° - 475°FBaking Oven: Approx. 325° - 375°FSlow Cook Oven: Approx. 225° - 255°F |
| Class Width | 60" |
| Width | 58.25 inch(es) / 147.96 cm |
| Height | 36.06 inch(es) / 91.59 cm |
| Depth (Without Handles) | 27.5 inch(es) / 69.85 cm |
| Weight | 1058 lb(s) / 479.9 kg |
| Warranty | 1 Year Warranty for parts and labor, subsequent 4 years - parts only |
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