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43
AGA (Hotcupboard)
Slow Cooking Oven plus Warming Oven
These ovens are heated by a single element at the rear of
the oven cavity. It is operated by a single push ON-OFF
button located on the left hand side of the hotcupboard
top plate and can be turned ON and OFF when required.
These ovens are not cast iron on the interior.
Slow Cooking Oven
This oven has similar characteristics of the simmering
oven and should be utilised in a similar manner. It delivers
a gentler convected heat making it better suited for
longer cooking times especially for overnight cooking,
for example rich fruit cakes and celebration cakes. The
cooking of meringues may also be better suited for this
oven.
NOTE: These ovens vent into the room, mechanical
venting to the outside is not available.
Points to remember when Slow Cooking:
• Pre-heat the oven for 30 minutes before starting to
cook.
• Bring casseroles, soups etc to the boil on the hob
and start meat in the roasting oven, before placing
in the slow cooking oven.
• Make sure that casseroles have sufficient liquid,
particularly when cooking over a long period.
• Use lids on casseroles or foil to cover food whilst it is
cooking to retain moisture.
• Make sure all dishes will fit into the oven before
preparing food.
• Make sure that meat and poultry is piping hot before
eating and reaches 75°C internal temperature.
• Always thaw frozen food completely before cooking.
You can also produce crisp, white meringues cooked in
the slow cooking oven.
Timings for cooking in the slow cooking oven will depend
upon the temperature, quantity and type of dish you are
cooking, as a guide for casseroles, a minimum of 2 hours
cooking time is recommended.
Keep an eye on the food until you are familiar with the
oven.
The slow cooking oven can be described as a continuation
oven. It continues to cook food that has been brought up
to heat elsewhere on the cooker with the exception of
meringues which are dried out rather than ‘cooked’.
ON/OFF BUTTON
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