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21
Slow Cook Oven
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 to provide
cooking results consistent with the traditional slow cook oven
of the classic AGA heat-storage cooker, with the exibility of
being able to turn it to O when not required. The slow cook
oven is always at a simmer or Slumber mode ideal for long
slow cooking.
The oor grid is used here to protect items placed on the
bottom 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’. Therefore the
following recipes call for heating the food on the hotplates or
in the roasting oven before placing in the slow cook oven.
For recipe ideas, see separate recipe book.
User Guidance
• Allow the oven to heat up fully, the longer the oven is
on the better, since this helps reduce the amount of
moisture created during slow cooking.
• 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.
• Cuts of meat and poultry should be brought up to heat
ideally in the Roasting oven for 30 - 45 minutes, then
transfer to the Slow Cook oven.
• This method is unsuitable for stuffed meat and poultry.
• Make sure that pork and poultry reach an internal
temperature of at least 167°F.
• Always bring soups, casseroles and liquids to the boil on
the hotplate before putting in the oven.
• Always thaw frozen food completely before cooking.
• Root vegetables will cook better if cut into small pieces.
• Adjust seasonings 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.
PLEASE NOTE: DO NOT store anything in the Slow Cook
Oven and
DO NOT use any large cookware such as the
cold plain shelf until the oven has reached its operating
temperature (Fig. 7.3). Failure to do this may cause the safety
function to lock the appliance in the OFF position. It is also
advisable when using large cookware in the Slow Cook Oven
to push it to the back of the oven.
DESN 516321
Fig. 7.3
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