AGA 100 G FSD, User Manual, Page: 6 / 44

This oven is for long, slow cooking over 6-8 hours,
keeping food warm and warming plates for short periods.
Extra care must be taken when warming bone china -
use the lowest setting.
Using the Slow Cooking Setting
The slow cooking setting
is the area marked
between 110ºC - 120ºC
on the oven control knob.
The slow cooking oven has side panels that are coated
with a special enamel that partly cleans itself. For more on
cleaning the ovens see the ‘Cleaning your cooker’ section
of these instructions.
Points to bear in mind when preparing food.
Do not place dishes directly on to the oven base. Always
place onto shelf supplied.
The shelf is designed to lock in place, but is removable for
cleaning. See the ‘Cleaning your cooker’ section of these
instructions.
Push dishes well back in the oven to ensure that they are
positioned over the element beneath the base plate.
Make sure all dishes will fit into the oven before preparing
the food.
All dishes cooked by the slow cooking method should be
cooked for a minimum of 6 hours. They will ‘hold’ at this
setting for a further 1-2 hours but marked deterioration in
appearance will be noticed in some cases.
Joints of meat and poultry should be cooked at 180ºC for
30 minutes before transferring to the slow cooking oven.
Meat over 2.7kg (6lbs) and poultry over 2kg (4lbs 8ozs)
are unsuitable for the slow cooking method.
Always stand covered joints on a rack over a meat tin, to
allow good air circulation.
Make sure that pork and poultry reach an internal
temperature of at least 90ºC.
Slow cooking is unsuitable for stuffed meat and poultry.
Always bring soups, casseroles and liquids to the boil
before putting in the oven. When casseroles are used,
cover the food first with foil and then the lid to prevent loss
of moisture.
Always thaw frozen food completely before cooking.
Root vegetables will cook better if cut into small pieces.
Adjust seasonings and thickenings at the end of the
cooking time.
Egg and fish dishes need only 1-5 hours cooking and
should be included in day cooking sessions, where they
can be observed from time to time.
Dried red kidney beans must be boiled for a minimum of
10 minutes, after soaking, and before inclusion in any
dish.
Storage and Re-heating of Food
If food is to be frozen or not served immediately, cool it in
a clean container as quickly as possible.
Thaw frozen food completely in the refrigerator before re-
heating.
Re-heat food thoroughly and quickly either on the hotplate
or in a hot oven 180ºC, and then serve immediately.
Only re-heat food once.
The Slow Cooking Oven
6