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See Page 9 for oven symbols and brief description.
The Simmering Oven is indirectly heated by one
element in the base of the oven.
This element heats the air and the cast iron within it to
provide cooking results consistent with the traditional
Simmering Oven of the traditional AGA heat-storage
cooker, with the flexibility of being able to turn it off when
not required.
The floor grid is used here to protect items placed on
the base of the oven such as vegetables for steaming,
keeping sauces warm or casseroles cooked for a long
time. Always ensure this is in place, before putting food
into the oven.
The Simmering Oven can be described as a
continuation oven, it continues to cook food that has
been brought up to heat elsewhere on the cooker with
the exception of meringues which are dried out rather
than ‘cooked’.
Because the Simmering Oven can be used for steaming
root vegetables, it almost becomes another hotplate as
5 or 6 AGA saucepans can be stacked here. This greatly
extends the capacity of the AGA City60’s cooking
facilities.
The Simmering Oven
The Simmering Oven
User Guidance
• Allow the oven to heat fully, the longer the oven is on
the better, we recommend one hour.
• To get the very best performance, we recommend to
use AGA cookware with thick bases and stacking
lids.
• Do not place dishes directly on to the oven base.
Always place onto either a shelf or the floor grid.
• if slow cooking joints of meat and poultry these
should be brought up to heat ideally on the Roasting
Oven setting for 30-45 minutes, then transfered to
the Simmering Oven.(This method is unsuitable for
stuffed meat and stuffed poultry).
• Make sure that pork and poultry reach an internal
temperature of at least 75°C.
• Always bring soups, casseroles and liquids to the boil
before putting in the Simmering Oven.
• Always thaw frozen food completely before cooking.
• Root vegetables will cook better if cut into small
pieces.
• Adjust seasoning and thickenings at the end of the
cooking time.
• Many dried pulses and beans for example, dried red
kidney beans must be boiled for a minimum of 10
minutes, after soaking, and before inclusion in any
dish.
