Owner's Manual

16
Points to remember when Slow Cooking:
l Pre-heat the ovens for 40 minutes before starting to
cook.
l Bring casseroles, soups etc. to the boil on the hotplate
and start meat in the roasting oven, before placing in
the slow cooking oven.
l Make sure that casseroles have sufficient liquid,
particularly when cooking over a long period.
l Use lids on casseroles or foil to cover food whilst it is
cooking to retain moisture.
l Make sure all dishes will fit into the oven before
preparing food.
l Make sure that meat and poultry is piping hot before
eating and reaches 167°F (75°C) internal temperature.
l 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 3 hours
cooking time is recommended.
Keep an eye on the food until you are familiar with the
oven.
The simmering 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’.
AGA DC5 (Hotcupboard Option)
Simmering Oven plus Warming Oven
These are ovens are heated by a single element at the
rear of the oven cavity 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.
Simmering Oven
This oven 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.