Loading ...
Loading ...
Loading ...
14
See page 9 for oven symbols and brief description.
This top oven is 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 traditional AGA heat-
storage range, with the flexibility of being able to turn it
off when not in use.
For the best cooking performance, please allow at least
one hour for the cast iron to become saturated in heat.
The roasting oven setting can be used for ‘broiling’ at
the top and ‘shallow frying’ on the oven floor.
When cooking on the base of the roasting oven, make
sure the floor grid is on the floor before putting the food
into the oven. This lifts the food away from the base
element to ensure the best cooking results are achieved.
The roasting oven setting is zoned in heat, meaning it
is slightly hotter towards the top than the center and the
oven grid shelf set on the oven floor is slightly less hot
than the center.
The roasting oven is very hot, wonderful for cooking
meat and poultry, roast potatoes and other vegetables,
crispy jacket potatoes, grilled foods, pastry items and
bread.
The top of the oven, second runners down is great for
grilled breakfasts and browning dishes such as gratins.
Whereas the middle of the oven is best for roast meats
and scones. Tarts, quiches and bread are better near
the floor of the oven.
The base of the oven can be used as another cooking
surface, indeed it is often called a hidden hotplate
always use the floor grid for protection so food does not
overbrown.
The beauty of the roasting oven setting is that any fat
is burnt off when the oven is at full heat, just brush out
occasionally to remove the carbon deposits.
The Roasting Oven Setting
The roasting oven setting is excellent for bread and
pastries. Quiches in ceramic or pies in Pyrex dishes
need not be baked blind as when they are in placed on
the floor grid on the base of the oven the pastry cooks
from underneath and the filling will set and brown from
the all-round heat. As you are aware metal flat tins
conduct heat quicker than ceramic and may need less
cooking time.
The specially designed roasting pans and bakeware
slide directly onto the runners, so almost every available
square inch of space can be used. Food can be
protected by the use of the cold plain shelf or shielded
by means of the large roasting pan which means you
can cook food that requires different temperatures at the
same time. If food is browning too quickly and you do
not want to move it to another oven just slide the cold
plain shelf over the food to reduce the top heat.
Loading ...
Loading ...
Loading ...