Owner's Manual

THE SLOW COOK OVEN
The slow cook oven is indirectly heated by one element in the base
of the oven.
This element heats the air and the cast iron within to provide cooking
results consistent with the traditional slow cook oven
of the classic AGA heat-storage cooker, with the flexibility of being
able to turn it to Off when not required. The slow cook oven is
always at a simmer or Slumber mode ideal for long slow cooking.
The floor grid is used here to protect items placed on the bottom
of the oven such as vegetables for steaming, keeping sauces warm
or casseroles cooked for a long time. Always ensure this
is in place, before putting food into the oven.
The slow cook 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’. Therefore the following recipes call for heating
the food on the hotplates or in the roasting oven before placing in
the slow cook oven,
F
or recipe ideas, see separate recipe book.
06 | AGA Porridge
32 | Quick and Easy Mushroom Risotto
38 | Chilli Con Carne
42 | Steamed Carrots
50 | Moroccan Harissa Lamb and couscous
54 | Marcia’s Slow Cooked Pork and Butternut Squash
Casserole
62 | Pears with Cardamom
68 | Steamed Banana Pudding drizzled in Butterscotch
Sauce
94 | Dad’s Favourite Steak and Ale Pie
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 slow cooking.
• 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.
• Cuts of meat and poultry should be brought up to heat ideally in
the Roasting oven for 30 - 45 minutes, then transfer to the
Slow Cook oven.
• This method is unsuitable for stuffed meat and poultry.
• Make sure that pork and poultry reach an internal temperature of
at least 167°F.
• Always bring soups, casseroles and liquids to the boil on the
hotplate before putting in the 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 beans for example, dried red kidney beans must be
boiled for a minimum of 10 minutes, after soaking, and before
inclusion in any dish.
P
LEASE NOTE: DO NOT USE THE COLD PLAIN SHELF IN THE
SLOW COOK OVEN AS IT WILL AFFECT THE PERFORMANCE OF
THE COOKER.
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