16
Cooking Hints
It is beneficial to pre-heat the oven for approximately 15
minutes, but not essential.
Shelf positions are counted from the top. Put dishes in the
centre of the shelf.
Please remember that all cookers vary - temperatures in
your new AGA ovens may differ to those in your previous
cooker. You can change the settings and the cooking
times to suit your tastes.
There maybe a slight difference in the results between the
two ovens. This is due to manufacturing tolerances and it
may be necessary to alter times and temperature settings
to allow for this. It is important to check that food is piping
hot before serving.
The cooking charts give a guide to cooking a number of
everyday items. 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. The times are for open roasting.
If covered allow extra time.
Thaw frozen joints before cooking them.
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.
You can change the settings and cooking times to suit
your tastes.
Do not place the shelf or food on the base of the ovens.
For effective heat distribution, leave at least a fingers
width between dishes and between dishes and the sides
of the oven.
The following charts give a guide to cooking a number of
everyday items.
The wire shelves should always be pushed firmly to the
back of the oven.
Baking trays, meat tins etc, should be placed level
centrally on the oven shelves. Keep all trays and container
away from the sides of the oven, as ovenbrowning of the
food may occur.
For even browning, the maximum recommended size of
baking tray is 300mm x 240mm (12” x 9
1
/
2
” 12 hole bun
tin or Swiss roll tray).
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
Always leave a ‘fingers width’ between dishes on the
same shelf; this allows the heat to circulate freely around
them.
If you want to brown the base of a pastry dish pre-heat the
baking tray for 15 minutes before placing the dish in the
centre of the tray.
Where dishes may boil and spill-over during cooking,
place them on a baking tray.
Please remember that all cookers vary - temperatures in
your new AGA ovens may differ to those in your previous
cooker. You can change the settings and cooking times to
suit your tastes.
Steam
When cooking foods with high water content (e.g. oven
chips) there may be some steam visible at the grille at the
rear of the hotplate.
Condensation may form on the cooker. This is quite
normal and nothing to worry about. The condensation
forms when heat and moisture are present. Whenever
possible try to make sure that food which contains a lot of
moisture for example casseroles are covered. If you do
notice any condensation, wipe it up straight away. Do not
leave food in the oven to cool after it has been switched
off.
Cooking high moisture content foods can create a ‘steam
burst’, when the oven door is opened. When opening the
oven stand well back and allow any steam to disperse.
General
The gas ovens are fitted with side, roof and back panels
that are coated with a special enamel that partly cleans
itself. The oven liners (see Cleaning your cooker’ work
better when fat splashes are avoided. Cover meat when
cooking.
To reduce fat splashing, when you add vegetables to the
hot fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
For more on cleaning the ovens see the ‘Cleaning your
cooker’ section of these instructions.
Do not allow young children to stand on the drop
down oven doors.
Oven Cooking Guide
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