Owners Manual

ON / OFF button
4
Simmering Oven plus Warming Oven
These ovens are not cast iron on the interior. They 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 (Fig. 2.2).
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.
Warming Oven
The Warming Oven is the perfect staging area for foods prior
to serving. Safely rest meats prior to cutting.
Keep freshly baked pies warm before serving and store
tableware, ensuring plates are temperate while serving your
meal.
Warming Plate
The aluminium (16
1
/4 ” H x 14
1
/8 “ W) Warming Plate is perfect
for keeping food warm prior to serving. When using your AGA
to serve food, buet style, the warming plate alleviates the
need for a chang dish. Keeping your food temperate and
free from drying out.
NOTE : These ovens vent into the room, mechanical venting
to the outside is not available.
Points to remember when using your Simmering Oven:
• Pre-heat the ovens for 40 minutes before starting to
cook.
• Bring casseroles, soups etc. to the boil on the Total or
Dual Control hotplate or start meat in the roasting oven,
before placing in the simmering oven.
• Make sure casseroles have sufficient liquid, particularly
when cooking over a long period.
• Use lids on casseroles or foil to cover food while cooking
to retain moisture.
• Make sure all dishes will fit into the oven before
preparing food.
• Always thaw frozen food completely before cooking.
You can also produce crisp, white meringues in the oven.
Timing for cooking in the simmering 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 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’.
Fig. 2.2