AGA OC, User'S Manual & Installation Instructions, Page: 12 / 32

8
Cooking hints
• Larger items may benefit from being turned.
•
Shelf positions are counted from the top.
•
Put dishes in the centre of the shelf.
•
It is important to check that food is piping hot before
serving.
Deep fat frying
• DO NOT
try to fry too much food at a time, especially
frozen food.
•
This only lowers the temperature of the oil or fat too
much, resulting in greasy food.
• Always dry food thoroughly before frying, and lower it
slowly into the hot oil or fat, Frozen foods in particular,
will cause frothing or spitting, if added too quickly.
• NEVER heat fat, or fry with a lid on the pan.
• Keep the outside of the pan, clean and free from streaks
of oil or fat.
5. Cooking guide
• The cooking charts are a general guide but times and
temperatures may vary according to individual recipes.
•
The meat sections should be used as a general guide
but may vary according to the size, shape of joint on or
off the bone.
•
Thaw frozen joints thoroughly before cooking them.
•
The times are for open roasting. If covered with foil
allow extra time.
•
The turkey/chicken is cooked when the juices run clear
when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices
run clear.
• 1kg = 2.2lb