Owners Manual

8
A Brief Description - AGA DC3
The AGA Dual Control has traditional cast iron ovens
with independently controlled hotplates.
Hotplates
The two hotplates are at different temperatures;
the boiling plate being the hottest of the two and
the simmering plate is a lower heat. Each plate is
individually controlled.
Boiling Plate
The boiling plate is used for making toast, boiling a
kettle, stir-frying and cooking at a higher heat.
Simmering Plate
The simmering plate is for slower cooking, such as
sauces, simmering pans and can also be used like a
griddle for toasted sandwiches, drop scones, no-fat fried
eggs and quesadillas.
Simmering plate
Boiling plate
Top plate
Control door
Roasting oven
Baking oven
Slow cook oven
Roasting Oven
The hottest oven for high temperature cooking; pastries,
breads, roasting of meat, vegetables and poultry, broiling
at the top of the oven and frying on the floor.
Baking Oven
A moderate oven for cooking cakes and biscuits, baking
fish, lasagne or shepherds pie, plus roasting meat and
poultry at a medium heat. Cooking sweets and savoury
together is no problem as the flavors do not mix.
Slow Cook Oven
Long, slow cooking in the simmering oven develops
flavors and makes the toughest meat tender. It’s large
capacity means several pans can be stacked here; soup,
casserole, steamed rice, steamed carrots and poached
pears all cooking simultaneously, without any danger of
burning.
NOTE: From cold the roasting, baking or slow cook
ovens will take several hours to achieve normal
operating temperature.