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16
See page 9 for oven symbols and brief description.
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 it to
provide cooking results consistent with the traditional
slow cook oven of the traditional AGA heat-storage
range, with the flexibility of being able to turn it off when
not required.
The floor grid is used here to protect items placed on
the base 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’.
The Slow Cook Oven
The Slow Cook Oven
User Guidance
• Allow the oven to heat fully, the longer the oven is on
the better, we recommend one hour.
• 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.
• If slow cooking joints of meat these should be
brought up to heat ideally on the roasting oven
setting and then transfered to the slow cook oven.
(This method is unsuitable for stuffed meat and
stuffed 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 slow cook oven.
• Always thaw frozen food completely before cooking.
• Root vegetables will cook better if cut into small
pieces.
• Adjust seasoning 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.
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