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15
See page 9 for oven symbols and brief description.
The slow cook oven is indirectly heated by one element in
the base of the oven.
This element heats the air and the cast iron within it to
provide cooking results consistent with the traditional slow
cook oven of the traditional AGA heat-storage range, with
the exibility of being able to turn it o when not required.
The oor grid is used here to protect items placed on the
base of the oven such as vegetables for steaming, keeping
sauces warm or casseroles cooked for a long time. Always
ensure this is in place, before putting food into the oven.
The slow cook oven can be described as a continuation oven,
it continues to cook food that has been brought up to heat
elsewhere on the range with the exception of meringues
which are dried out rather than ‘cooked’.
The Slow Cook Oven
The Slow Cook Oven
User Guidance
• Allow the oven to heat fully, the longer the oven is on
the better, we recommend one hour.
• To get the very best performance, we recommend to
use AGA cookware with thick bases and stacking lids.
• DO NOT place dishes directly on to the oven base.
Always place onto either a shelf or the floor grid.
• If slow cooking joints of meat these should be brought
up to heat ideally on the roasting oven setting and
then transfered to the slow cook oven.(This method is
unsuitable for stuffed meat and stuffed poultry).
• Make sure that pork and poultry reach an internal
temperature of at least 167°F (75°C).
• Always bring soups, casseroles and liquids to the boil
before putting in the slow cook 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 beans for example, dried red kidney beans
must be boiled for a minimum of 10 minutes, after
soaking, and before inclusion in any dish.
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