Owner's Manual

INTRODUCTION

Your new AGA Total Control gives you everything you love about the classic AGA heat storage cooker, but with the added convenience of

touchscreen technology and the ability to turn each cooking area on and off, as and when you want it.

Made in the heart of Shropshire, your AGA cooker, like the generations of cookers before it, has been manufactured from cast iron at the

Coalbrookdale Foundry. Traditional iron-making skills combined with industrial strength elements enable the ovens and hotplates to heat up

rapidly, so you can have them all on, or just one on, depending on the time of day or the size of your army.

The cooking excellence of the AGA cooker has been famous since it’s inception in the 1920’s, and is renowned due to the indirect radiant

heat that its cast iron emits rather than just air temperature. And, if you haven’t found out already, you’ll soon discover that food that is cooked

this way retains its natural flavour and succulence, and simply just tastes just better.

So grab a cup of tea, have a read, and prepare to dig into some of the tastiest dishes you’re ever likely to make.

Simmering plate

Boiling plate

Top plate

Control door

Roasting oven

Baking oven

Slow Cook oven

Hotplates

The two hotplates are at different heats; the boiling plate being the

hottest of the two and the simmering plate at a lower heat. Each

hotplate is individually temperature controlled.

Boiling Plate

The boiling plate is used for making toast, boiling a kettle, stir-frying

and cooking at a high heat.

Simmering Plate

The simmering plate is for cooking slower, such as sauces,

simmering pans and can also be used direct on for toasted

sandwiches, drop scones, non-fat fried eggs and quesadillas.

Roasting Oven

The hottest oven for high temperature cooking; pastries, breads,

roasting of meat, vegetables and poultry, grilling 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 flavours do not mix.

Slow Cook Oven

Long, slow cooking in the slow cook oven develops flavours and

makes the toughest meat tender. Its 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.

A BRIEF DESCRIPTION