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19
The Roasting Oven
The roasting oven is indirectly 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 classic AGA heat-storage
cooker, with the exibility of being able to turn it to Slumber
or O when not required.
The roasting oven can be used for ‘broiling’ at the top and
‘shallow frying’ on the oven oor.
• When cooking on the bottom of the roasting oven for
long periods of time (more than 30 minutes), place the
floor grid on the bottom of the oven before putting the
food into the oven, this lifts the food away from the base
element to ensure best cooking results are achieved.
A note when cooking on the bottom of the roasting oven.
• Please leave 1 hour before cooking directly on the
bottom of the oven, this is to ensure maximum
temperature stabilisation of the base element.
• You can cook directly on the bottom of the roasting
oven for short periods of time e.g. pizza, quiche, or
foods that take 30 minutes or less.
NOTE: The roasting oven perforated bae should be
positioned in the top of the roasting oven in order to
optimise cooking performance. It must be in place at all
times, while the cooker is in operation, including when
grilling. Refer to Fig. 7.2 for tment of roasting oven
perforated bae.
Simmering Plate
Roasting Oven
Boiling Plate
Top Plate
Control Panel
Slow Cook OvenBaking Oven
DESN 517448
Fig. 7.1
DESN 517483
Fig. 7.2
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