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14
See page 9 for oven symbols and brief description.
The 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 traditional AGA heat storage range, with the
exibility of being able to turn it o when not in use.
This setting is a moderate heat, so is ideal for cakes, biscuits,
also anything that requires medium heat cooking such as
sh pie, lasagne, soués, 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.
For the best results when cooking cakes do allow at least the
one hour heat up time. Cook cakes together on one shelf. If
two shelves are used interchange the food to achieve even
coloration, as you would with any oven which is zoned heat.
As with the roasting oven setting, 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
that 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 heat.
NOTE: If you have a choice it is better to get the baking items
cooked rst then turn the oven to the roasting oven setting,
as the ovens can take up to 3 hours to move from roasting
down to a baking heat.
NOTE: Always remove the cold plain shelf and roasting
pans on completion of cooking, if left in the oven it will
aect the oven temperature.
The Baking Oven Setting
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