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15
See page 9 for oven symbols and brief description.
The 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 traditional AGA heat
storage range, with the flexibility of being able to turn it
off when not in use.
This setting is a moderate heat, so is ideal for cakes,
biscuits, also anything that requires medium heat
cooking such as fish pie, lasagne, soufflés, crumble and
roulades. Meat and poultry can be cooked here indeed
most things that can be cooked on the roasting oven
setting can be cooked on the baking oven setting but for
a longer time.
For the best results when cooking cakes do allow at
least the one hour heat up time. Cook cakes together on
one shelf. If two shelves are used interchange the food
to achieve even coloration, as you would with any oven
which is zoned heat.
As with the roasting oven setting, 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 that 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 heat.
NOTE: If you have a choice it is better to get the baking
items cooked first then turn the oven to the roasting
oven setting, as the ovens can take up to 3 hours to
move from roasting down to a baking heat.
NOTE: Always remove the cold plain shelf and
roasting pans on completion of cooking, if left in the
oven it will affect the oven temperature.
The Baking Oven Setting
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