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13
See page 9 for oven symbols and brief description.
This top oven is heated by two elements, one in the base
of the oven and the other in the roof. These elements heat
the air and the cast iron within to provide cooking results
consistent with the traditional AGA heat-storage range, with
the exibility of being able to turn it o when not in use.
For the best cooking performance, please allow at least one
hour for the cast iron to become saturated in heat.
The roasting oven setting can be used for ‘broiling’ at the top
and ‘shallow frying’ on the oven oor.
When cooking on the base of the roasting oven, make sure
the oor grid is on the oor before putting the food into
the oven. This lifts the food away from the base element to
ensure the best cooking results are achieved.
The roasting oven setting is zoned in heat, meaning it is
slightly hotter towards the top than the center and the oven
grid shelf set on the oven oor is slightly less hot than the
center.
The roasting oven is very hot, wonderful for cooking meat
and poultry, roast potatoes and other vegetables, crispy
jacket potatoes, grilled foods, pastry items and bread.
The top of the oven, second runners down is great for grilled
breakfasts and browning dishes such as gratins. Whereas the
middle of the oven is best for roast meats and scones. Tarts,
quiches and bread are better near the oor of the oven.
The base of the oven can be used as another cooking
surface, indeed it is often called a hidden hotplate always
use the oor grid for protection so food does not overbrown.
The beauty of the roasting oven setting is that any fat
is burnt o when the oven is at full heat, just brush out
occasionally to remove the carbon deposits.
The Roasting Oven Setting
The roasting oven setting 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 oor grid on the
base of the oven the pastry cooks from underneath and the
lling will set and brown from the all-round heat. As you are
aware metal at tins conduct heat quicker than ceramic and
may need less cooking time.
The specially designed roasting pans and bakeware slide
directly onto the runners, so almost every available square
inch of space can be used. Food can be protected by the
use of the cold plain shelf or shielded by means of the large
roasting pan which means you can cook food that requires
dierent 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 top
heat.
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