7
Baking oven
This baking oven is a moderate heat, so is ideal for cakes,
biscuits, also anything that requires medium heat cooking
such as fish pie, lasagne, soufflés, crumble and roulades. Meat
and poultry can be cooked here indeed most things that can
be cooked on the roasting oven setting can be cooked on the
baking oven setting but for a longer time.
As with the roasting oven, the specially designed roasting
tins and bakeware slide directly onto the runners, so almost
every available square centimetre of space can be used. Food
can be protected by the use of the plain shelf or shielded by
means of the large roasting tin, which means that you can
cook food that requires different temperatures at the same
time. If food is browning too quickly and you do not want to
move it to another oven just slide the cold plain shelf over the
food to reduce the heat.
NOTE:
Always remove the plain shelf and roasting tins on
completion of cooking, if left in the oven it will affect the
oven temperature.
Simmering 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’.
User Guidance
• DO NOT
place dishes directly on to the oven base.
Always place on a shelf.
•
Joints of meat and poultry 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.
Beginning to cook on your AGA
The first ‘“Golden Rule” of the AGA is to cook as much as
possible in the ovens - without changing your menus. This
not only conserves heat but also reduces cooking smells and
condensation into the kitchen.
The Roasting Oven can also be used for grilling (at the top)
and shallow frying (on the bottom).
Do keep the insulated lids down when the hotplates are not
is use so that the heat stored in the cooker is conserved.
The AGA pans can be stacked in the Simmering Oven.
This is especially useful for steaming vegetables and
simmering sauces.
Store the Plain Shelf out of the AGA. Use it, cold in the
Roasting Oven on a 2 oven AGA to deflect the heat from
the top of the oven thus creating a more moderate oven
temperature. It can also be used as a baking sheet.
Roasting oven
The roasting oven can be used for ‘grilling’ at the top and
‘shallow frying’ on the oven floor.
The roasting oven is zoned in heat, meaning it is slightly
hotter towards the top than the centre and the oven grid
shelf set on the oven floor is slightly less hot than the centre.
The base of the oven can be used as another cooking surface,
indeed it is often called a hidden hotplate use the floor grid
for protection so food does not overbrown.
The beauty of the roasting oven setting is that any fat is burnt
off when the oven is at full heat, just brush out occasionally
to remove the carbon deposits. The roasting oven is excellent
for bread and pastries. Quiches in ceramic or pies in Pyrex
dishes need not be baked blind as when they are in placed
on the floor grid on the base of the oven the pastry cooks
from underneath and the filling will set and brown from the
all-round heat. As you are aware metal flat tins conduct heat
quicker than ceramic may need less cooking time.
The specially designed roasting tins and bakeware slide
directly onto the runners, so almost every available square
centimetre of space can be used. Food can be protected by
the use of the plain shelf or shielded by means of the large
roasting tin which means you can cook food that requires
different temperatures at the same time. If food is browning
too quickly and you do not want to move it to another oven
just slide the plain shelf over the food to reduce the top heat.
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