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The baking oven
The baking oven is indirectly 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 classic AGA heat-
storage cookers, with the exibility of being able to turn it
to change the cooking temperature.
This oven is set at a moderate heat, so is ideal for cakes,
biscuits; also anything that requires medium heat cooking
such as sh pie, lasagne, soués, crumble and roulades.
Meat and poultry can be cooked here indeed most things
that can be cooked in the roasting oven can be cooked in
the baking oven but for a longer time, see “Cooking on
your AGA eR7” page 20.
.
For the best results when cooking cakes do allow an hour
heat up time. Cook cakes together on one shelf if two
shelves are used interchange the food to achieve even
colouration, as you would with any oven which is zoned
in heat.
As with the roasting oven the specially designed roasting
tins and bakeware slide directly onto the runners, so
almost every available square centimetre of space can be
used.
Baking Oven at Slumber
When the baking oven is set at Slumber it can be used to
cook rich fruit cakes or slow cook roasts, casseroles and
curries.
With the exception of meringues and rich fruit cakes, food
that is to be slow cooked should be brought up to heat
before placing in an oven at Slumber. The light will ash
when heating up to Slumber, then go solid when up to
temperature.
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