AGA APRO48AGSS, User Manual

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7
The Ovens
Both ovens are gas ovens.
References to ‘conventional’ and ‘convection’ ovens apply as
viewed from the front of the appliance.
n 
Before using the ovens for the first time, to dispel
manufacturing odors, heat them to their highest
temperature and run for 30 minutes. Also, light
the broiler and run for 30 minutes. To clear the
smell, make sure the room is well ventilated to the
outside air, by opening windows or turning on your
ventilation hood. Once cooled wipe out the oven
with a damp cloth and mild detergent, then dry
thoroughly.
We recommend people with respiratory problems
should vacate the area for this brief period.
The Broiler
The broiler burner is located in the top of the convection
oven.
When broiling, heat radiates downwards from the oven
broiler, for even coverage. The broil feature temperature is
500ºF (260ºC).
To light the broiler burner, push and turn the control knob
counter clockwise to the
‘broil’
position
(Fig. 2.10)
. Hold the
control knob in for a few seconds until the burner ignites.
The oven indicator light will illuminate.
n 
The door must be closed during broiler operation.
Remove the broiler pan and grid (Fig. 2.11) , then preheat
the broiler for a couple of minutes. Once preheated, slide the
broiler pan and grid with the food in place, back into the oven.
Brown one side of the food and turn to brown the other side.
During broiling there may be a little smoke given off - this is
perfectly normal.
If you open the door to check on the food, have it open for
as short a time as possible, to prevent the control knobs over
heating.
Pull the rack out to its ‘stop’ position before turning or
removing food.
DO NOT
use the broil pan without the insert.
n 
DO NOT cover the broiler pan insert with foil. The
exposed grease could catch fire.
Broiling guidelines
Choose a suitable shelf position. To ensure meat is cooked
through rather than just browned on the outside, broil thick
pieces of meat and poultry on shelf positions 2 or 3. Use shelf
position 4 for thinner items that need less cooking time like
steaks, chops and hamburger patties (Fig. 2.12) .
When finishing off meals by browning the top, use metal
or glass ceramic bakeware. Do not use heat proof glass or
earthenware as these cannot withstand the intense heat of
the broiler.
Center the item in the oven, so that it is directly under the
broiler.
Fig. 2.10
Fig. 2.11
Fig. 2.12
5
4
3
2
1