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The simmering oven
User Guidance
• Allow the oven to heat up fully, the longer the oven
is on the better, since this helps reduce the amount
of moisture created during simmering.
• 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.
• Joints of meat and poultry should be brought up to
heat ideally in the Roasting oven for 30 - 45 minutes,
before transferring 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 75°C.
• Always bring soups, casseroles and liquids to the
boil before putting in the simmering 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 pulses 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.
PLEASE NOTE: DO NOT store anything in the simmering
oven and DO NOT use large cookware such as the cold
plain shelf until the oven has reached it’s operating
temperature. Failure to do this may cause the safety
function to lock in the OFF position. It is also advisable
when using large cookware in the simmering oven to
push it to the back of the oven.
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