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18
Hints and Tips for using Ovens
Ovens
• For best results allow the ovens an hour to heat up so
the castings are completely saturated in heat.
• If you are having a day of cooking, plan to cook food
that needs a moderate heat first with the control
turned to baking then move on to items that require
a higher heat on the roasting oven setting. It takes
considerably less time to get the oven to a high
temperature than waiting for it to cool to a baking or
moderate heat
• Needing custard? A tetra pack of ready-made custard
can be heated through by placing it directly in the slow
cook oven, then just open and pour into a warmed jug
for serving.
• Food browning too quickly? Then slide the cold plain
shelf above the dish to cut off the top heat.
• Use the large or half size roasting pan complete with
the broiling rack to broil bacon, sausage, lamb chops.
• Always use the floor grid to prevent overbrowning
when cooking on the base of the roasting/baking and
slow cook oven.
• Cooking for a crowd? Then employ the traditional
AGA technique of starting food on the gas hob then
transfer to the slow cook oven, such as poaching fruit,
casseroles, curries and rice, soup. It’s amazing the
number of saucepans you can stack in the slow cook
oven.
• DO NOT store the plain shelf and roasting pans in the
ovens as this will adversely affect heating up times and
function.
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