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The Slow Cook 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 floor grid is used to protect items on the base of the
oven such as vegetables for steaming, keeping sauces
warm or casseroles cooked for a long period of time.
Always ensure this is in place before putting food into
the oven.
User Guidance - Slow Cook Oven
• Do not place dishes directly onto the oven base.
Always place onto either a shelf or the floor grid.
• To get the very best performance, we recommend to
use the AGA cookware with thick bases and stacking
lids.
• Joints of meat and poultry should be brought up to
heat ideally in the roasting oven for 30 - 45 minutes,
then transfer to the simmering 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 (75°C).
• Always bring soups, casseroles and liquids to the boil
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 legumes and beans for example, dried
red kidney beans must be boiled for a minimum of 10
minutes, after soaking, and before inclusion in any
dish.
15
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